Would you like a recipe that lets you play with food during lock-down? (For those in the U.S. I mean shelter-in-place…) This is it – assuming that you can get eggs. Three weeks ago I was limited to a dozen eggs, but this last week quantities were back to normal. I found the idea for this in ‘Tuscany The Beautiful, Cookbook’ a few years ago. I was a little skeptical … Continue reading →
Egg Fu Yung Egg Foo Yung Chinese Pancakes Chinese Pancakes with Cabbage & Brown Rice Whatever you call them, these are good, easy and work perfectly for a meatless dinner – if you are so inclined. If not add some quickly stir-fried chicken strips or, do as we did: Red Sauced Shrimp. If you cook the rice with water or vegetable stock, you can have a vegetarian main course. The … Continue reading →
We love eggs…. But I can’t be bothered to make them for breakfast. Sometimes we have breakfast for dinner but more often I make eggs for starters. One can be a bit more creative with eggs in the evening. This is a variation on a Basque dish of peppers and tomatoes. It’s a simple dish, with just a few ingredients but bursting with flavors. The name comes from two types … Continue reading →
The ‘Tortilla’, more properly known as ‘Tortilla Espagnole’, made with potatoes, may be the most famous and most popular tortilla in Spain, but it’s not the only one. They are also often made with pimiento (red pepper), calabacín (zucchini) and espárragos (asparagus). We had this one as a first course… In Spain it would be cut into small pieces and served as a tapa or tucked into a baguette for a … Continue reading →
Some food fun followed by a wee rant….. Like many people, after the holidays I try to lighten the caloric intake for a few weeks. Also, like many people, I am not overly thrilled with the idea. So, I have tried to keep the flavors but lose (some of) the calories. I made Spinach Ricotta Rolls using an ‘omelet’ instead of phyllo dough. These stacks are made with an ‘egg … Continue reading →
This is based on a photo I saw on Google+ a few weeks ago. It was in Italian, but I was able to figure out the ingredients…. sort of. I had to try it, though – it looked so good. My apologies to the Italian food blogger that posted it – if you recognize your recipe, please let me know so I can give credit where it’s do. Oh… Yours … Continue reading →
Yesterday was retro comfort food. Today is current (chez nous) comfort food. My mother was a great believer in poached eggs when one was not feeling 100%. I agree. This was last night’s dinner. Spring Risotto with Poached Egg Total time: 30 minutes Ingredients: 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano) 1/2 cup (4oz, 125ml) dry, white wine 2 1/4 cups (18oz, … Continue reading →
