I've probably stated somewhere before that my favorite meal to both cook and eat is breakfast. (It shocks me that so many people can willingly skip it.) Taking a few minutes extra than it would to toast your frozen waffles or slam a bowl of Fruit Loops, you could have a restaurant-worthy plate of energizing morning goodness to fuel you for your day. I thought I'd share with you a few of the simple, creative breakfast twists I've tried over the last few weeks..
I purchased some organic fresh thyme, shallots, yellow summer squash and pears to treat myself for a rare weekend morning off to myself.
I began by heating up some olive oil in my saute pan and then adding my shallots. Once they were translucent and starting to brown, I added the thyme I had washed and (mostly) taken off its stems, and the sliced yellow squash and pears.
After a few minutes of sauteing, I added sea salt, pepper, cinnamon, cayenne pepper, and a dash of yellow curry powder. I also added some fresh spinach in there at the very end and let that wither into the mix.
I fried two eggs Over Medium (you can see me a flip an egg from a previous post here) and sprinkled a pinch of sea salt on them. I also toasted my favorite Mi Abuelita Tortillas blue corn tortillas that I get from The Haight St Market.
Ten Minutes later I was feasting on this delicious sweet and savory breakfast of champions and quite thrilled about it.
Saturday, April 30, 2011
Wednesday, April 6, 2011
i feel kinda silly even doing a post on this, but it's so yummy, that i thought why not.
baby parsnips showed up at the farmers' market last weekend, so i chopped them up, really small, with some carrots and turnips, and boiled them 'til they were soft.
then i drained them and added a rather large dollop of butter, salt and pepper, and mashed them up.
have a lovely weekend darlings!
Sunday, April 3, 2011
look at the purple loveliness! so vibrant! we got a lot of purple cabbage one sunday from the free farm stand ... and so chef sam decided to have a go at sauerkraut. it was super easy -- the hardest part is that you have to wait ... and wait ... and then it's done!
in a large jar, add your chopped cabbage. sprinkle with salt -- add more cabbage -- keep doing this -- making layers of a dash of salt -- then cabbage.
then press is all down -- REALLY HARD -- try to get the cabbage to start to release it's own juices. the more compact you can make the cabbage -- the better.
now -- top off with water and add a weight on top of it (we used a glass jar filled with water), so that all the cabbage is totally submerged under the water (if it's not under the water -- it can rot.).
we added a pretty yellow cloth on the top too -- to keep out any bugs.
ok -- that's all done. now the hard part. wait .... at .... least .... TWO .... WHOLE ... WEEKS. (the warmer it is out -- the faster it goes though!).
it'll start to smell a lil' stinky and yummy. you'll know when it's done ;)