put an egg on it

Remember when we talked about microwave poaching? That's for babies. I poached an egg on the stove last week sans vinegar which officially makes me a culinary B.A. 

Ok, since we're doing this whole honesty, full-disclosure thing…

1.  I wanted a salad for lunch, but a girl’s gotta eat! I needed protein too and I was out of chicken. I like to save grocery store trips for torrential downpours, so that didn't happen until later in the day (cue thunder and lightning)

2. As far as groceries go? Out of white vinegar too. (I do have a fine, aged balsamic, but research shows it doesn’t have the same effect. Drats.) 

3. My (shanty)townhouse's microwave is rusted through, so microwave poaching would probably result in a display resembling the 4th of July. Don't even get me started on microwave popcorn. [Update: My microwave has been replaced. Praise.]

But y’all. It’s really not that hard!

So here’s the long and the short of it. I immediately texted my dad (natch) b/c he’s kind of an egg guy. One great thing about my dad is that he makes the same cheesy jokes over and over, but I swear they get funnier every time. One of those jokes is “Put an egg on it…” which he really does say about pretty much everything.  I was thrilled to find this book for him for Christmas. But really it’s kind of true… you can put an egg on just about anything. And if it’s perfectly poached? (insert pat on back) Winner winner chicken egg dinner… er, lunch.

So tell me, do you relegate eggs to Saturday mornings, or have you tried them in other interesting dishes too?

p.s. as far as poaching goes… the swirl is crucial. :) 

Pumpkin French Toast

This may come as a surprise to you, but I don't have it all figured out. I know, I know... it gets me every time. Some days are better than others... occasionally my bra matches my underwear, sometimes I remember to take my vitamins, and I always manage to pay my bills before they're actually due. But then I find myself in my bed at 11:30pm eating Hello Pandas for "dinner" and denying myself the most basic of human needs (wine) in lieu of the 5 extra pounds that have taken residence on my arse. This is 24, I guess.

I take comfort in breakfast. I don't have it all figured out, but when it comes to breakfast, I'm getting there. I can always count on my coffee to be hot and delicious and I find solace in the fact that I can make Pumpkin French Toast for under 300 calories. That's what matters, right?

[I made 3 pieces. I was feeling indulgent and excessive and overly excited by the fact that this bread only has 80 calories per slice.]

[Ingredients. Totally simple. I make French Toast the way my mom does... Lots of cinnamon and nutmeg and some vanilla. No measurements, just eyeball it. I subbed egg whites to make it a little skinnier. (That's how you rationalize eating 3 pieces.) If you really wanna go pumpkin crazy, use pumpkin pie spice... it's pretty much the same thing.]

[Dip, griddle, candles, coffee.]

[My eyes were bigger than my stomach. But I went for a beach run & ate this last piece when I got home.] 

What are you eating for breakfast this fall?

Blueberry Compote

My parents and sister were serving at their new church on Easter Sunday, so my brothers and I headed home after early service to whip up a beautiful brunch. It was fun being in the kitchen with just the two of them. Julian has worked in the kitchen at the restaurant, so it came as no surprise when I gave him the title* of "Culinary Executive." CJ was a big helper too, and I lovingly called him "Logistics Manager," which really means he washed dishes and took the trash out and did all that not so fun work without the slightest complaint. It freaks me out how much he's growing up. 

I was the "Creative Director" for the whole operation, which really means I made pretty arrangements out of fresh blooms, drank mixed mimosas, and made sure all of the dishes/serve-ware matched. #priorities

My main real contribution was this fabulous blueberry compote. There are no appropriate words to describe the wonder that takes place when you let 2 cups of fresh blueberries simmer with a little water and lemon juice. We put it on my grandma's "angel biscuits," and I swear you would think you'd died and gone to heaven (see what I did there?)

*yes, these "titles" were actually used. My brothers seem to tolerate my antics with begrudging fondness. 

p.s. I used this recipe for the compote, but traded the 1/4 cup of sugar for 1/8 cup of Truvia baking blend. 

p.p.s. we also tried grapefruit mimosas... delish. recipe here

Peach Pancakes

When asked what my favorite season is, I can with most certainty respond "peach season." The ripe, delicious fruit is my absolute favorite. From June-August I top my cereal with them, I could eat my weight in my grandma's homemade peach ice cream, and they make a beautiful addition to savory dishes as well. 


In years past, I've topped my pancakes with sliced peaches, but this Sunday, thanks to a tip from Southern Living, my dad put the slices right in the pancakes. I thought peaches couldn't get any better, but it it turns out sauteing them in sizzling butter only accentuates the natural sweetness of the fruit and adds the perfect dose of caramelization.

 butter

 peaches

batter

pecans

perfection

Our version was certainly a more rustic take on Southern Living's recipe. We opted for buckwheat pancakes, and instead of using perfectly-placed peach slices, we kind of just chopped it up and went with it. I topped mine with butter and cinnamon sugar, naturally, but they were delicious plain or with syrup. 

poached.

I'm going to be really honest here: it's not always sunshine and rainbows in the land of funemployment. Now granted, I'm not technically unemployed, seeing as I still have my job at the restaurant. And it's really not a bad gig: great money, 30ish hours a week, flexible schedule, mornings at the gym, afternoons at the beach, and drinks with friends when we get off in the evenings. I don't mean to sound ungrateful, because I know my existence is idyllic. And most days I wake up happy as a clam.


And then there are mornings, like this one, when I wake up feeling completely burnt out, uninspired, just dreadful. Coffee helps. And breakfast usually turns things around. But accomplishing something? Total game changer.


Have you ever poached an egg? Me either. Until this morning. In fact, my limited knowledge of poaching came from this scene from Julie & Julia, which was enough to scare me out of even attempting such a task.

But this morning I needed to poach an egg. I found this microwave method and it was simple and straightforward (which is exactly the kind of instructions you need when you're fully convinced your life is in shambles.) 

Paired with wilted spinach and creamy, comforting brie it made a delicious sandwich. A poached egg has all the glorious, runny-yolk goodness of a fried egg, over-easy, but the white is even more delicate (which was the perfect complement to my fragile frame of mind.)

easy, indulgent

It's no secret that I'm a breakfast aficionado. Connoisseur, junkie... call it what you want. I love a long, leisurely breakfast with a bottomless cup of coffee or a laughing, chatting mimosa brunch with friends just as much as the next girl. But let's be real... that can't happen everyday. (I'm still trying to figure out the explanation as to why it can't, but people tell me it has something to do with "the real world" and "responsibilities" or something like that.)


Anyways, on mornings when I can't make Quinoa Huevos Rancheros or Blueberry Muffins from scratch, I usually opt for cereal (a blend at least two varietals) or a simple breakfast sandwich (whole wheat toast, cheddar cheese, egg beaters. Always.) Last week, on a whim, I swapped the cheddar for brie and added some raspberry preserves.

Yall. 


Yaaaallllll.


So good. And so simple! Seriously, start to finish in under 5 minutes. If that's not fast and easy, I don't know what is. It was such a simple "upgrade" from my typical  go-to, but the brie made it feel indulgent and special. I love the addition of fruit to otherwise savory dishes (like salads and sandwiches) and the raspberry preserves were the perfect accompaniment to the brie. 


Side note: this thing has under 300 calories. And still manages to pack over 10 grams of protein. Breakfast of champions, baby. 

Quinoa "Huevos Rancheros"

I believe in breakfast.
I believe in quiet mornings.
I believe in coffee.


I always give myself at least an hour to linger in the morning. The sun hangs at just the right place in the sky. The air is quiet and still. It's like all of nature takes a long, slow sip of coffee and lets out a deep sigh. I don't like feeling hurried, frantic, or frenzied. When I think back to my high school days, I cannot believe I ever managed to hop out of bed rush out the door in mere minutes. Although it takes me less time to get ready now than it used to, I like having time to get my mind in the right place. Maybe if I had given myself this time to mentally prepare for the day when I was in my teens, I wouldn't have been so, how shall we say this, teenager-ish?


If everyone ate breakfast, drank coffee, and took a little time to linger in the mornings, we probably wouldn't have road rage. And if everyone ate this Quinoa Huevos Rancheros on the back porch with a steaming hot latte? We would probably have a cure for cancer. And world peace.

Confession: I didn't exactly make the Mexican Fiesta Quinoa myself. It was leftover from last night. My mom made it following this recipe. Of course, she improvised (recipes are mere suggestions after all) and opted to saute the onions, peppers, etc. in a little bit of olive oil before mixing everything together. The colors turned out less vibrant than the original recipe, but I'll take a sweet, caramelized onion over a raw one any day. I topped it with an egg (over easy) and it was legitimately the best "huevos rancheros" I've ever had. Granted, it was a departure from the traditional dish (there were no tortillas in sight.) But I think it was a welcome change. When that silky yolk invaded the bold, crunchy quinoa... magic. Bonus: Quinoa is packed with protein, so it kept me full past lunchtime! Tasty and healthy? I'll take it.

Soft-boiled Eggs

Look, I know my way around the kitchen. As the daughter of restaurateurs, I learned at a young age how to sauté, flambé, and sashay left and right. So imagine my dismay when my aunt introduced me to the wonder that is: the soft-boiled egg. I'm still a little puzzled as to how this deliciousness has evaded me for 22 years (oh wait, maybe it has something to do with the fact that I just started eating eggs 6 months ago... Foodie fail.)

I think the soft boiled egg slides under the radar because her tasteless, chalky sister (the hard boiled egg) steals the show. But, in my opinion, the silky, creamy soft-boiled alternative is the only way to go.

All you have to do is...

1. Fill up a sauce pan about halfway with water. 

2. Bring to a boil. 

3. Reduce heat to a simmer and add egg(s). 

4. Cook for 6 minutes and then remove from water. 

5. I like to run cool water over it for few seconds so it is easier to handle.

6. Peel and enjoy. 

Mud NYC

I owe it all to my friend Peter, who recommended I visit Mud several years ago. As soon as I entered the "secret garden," I fell in love. It is no secret that I am a breakfast connoisseur/aficionado, but brunch at Mud will always be my absolute favorite. 

For starters, the coffee is phenomenal. Like, off-the-charts, creamy, delicious perfection. (and, side note, my mimosa was delightful as well)

 The food is always spectacular. I usually get Sourdough French Toast, but this time I tried Huevos Rancheros, which was equally delicious.

My mom had an omlette with arugula, caramelized onion, and goat cheese (aka everything good in the world.)

The icing on the cake is the ambiance. It's one of those places that wraps you up in a cozy embrace the minute you walk through the door. Mud will always be my "happy place," and it is the thing I most look forward to when visiting New York. If you're ever in the area, you must check it out. 

[located 307 East 9th St.]

[first photo from here, other 3 images are mine via iPhone]

Apple Pie Oatmeal

I woke up this morning and the air was crisp and fresh, the sky clear and beautiful. The perfect fall day, a day perfect for something hearty and sweet. My parents used to say that oatmeal "sticks to your ribs," thus keeping you from getting hungry before lunch. To this day, I still greatly enjoy the thought of that. 

Don't get me wrong, those little packets of instant oatmeal can be convenient, but after making this apple pie oatmeal from scratch yesterday, I don't think there's any going back. (And, added bonus, the homemade version doesn't contain nearly as much sugar! Unless, of course, you dump brown sugar on top... guilty.)

 [I peeled my apple, but that's optional]

[I loaded mine up with toasted pecans, brown sugar, and milk]

To make, just prepare stove-top oatmeal, as per packaging instructions but when you add the oats to the boiling water, also add the chopped apple*, cinnamon, nutmeg, and any other spices your heart so desires. Ready in less than 5 minutes.  

*I used 1 medium-sized granny smith apple for one serving of oatmeal, but I snacked on a few slices while I was waiting for the water to boil. 

good morning...

Good morning, loveyloos. In honor of vacation officially starting, I slept in a little late this morning. Now, it's a french toast bagel Santa Claus style (toasted with butter and cinnamon sugar, of course) and a latte or two. Next up: packing. (And I just wouldn't be me if I didn't share an aerial shot of breakfast...)

[Also, if anyone knows how to convert DVDs to iPad format I would greatly appreciate your help! It could be a very long trip without something for my viewing pleasure...]

croque madame meets steak & eggs

There are two ways one can approach the kitchen. Some see it as something to be conquered, a battle to be won. They arm themselves with the appropriate tools and ingredients, consulting recipes and cookbooks to develop a proper course of action. This method, at times, works. It is foolproof, predictable. But there is no adventure, no thrill, no surprises. When you approach the kitchen like an old friend, a beautiful transformation takes place. Suddenly, you begin to overlook the flaws and shortcomings and see her for what she is capable of. Stale bread becomes French toast, ripe bananas are turned to banana bread.


Last week I wanted something hearty for breakfast, but we didn't have any bacon. I decided to improvise, and made this sandwich using thinly sliced roast beef and leftover ciabatta bread. An egg (cooked over-easy) and cheddar cheese were the perfect finishing touches. I've decided, it doesn't have to be difficult to be utterly delicious.

 [croque madame meets steak and eggs]

"Learn to cook-- try new recipes, learn from your mistakes, be fearless, and above all, have fun!" 

-Julia Child

rise and shine

When I'm not making blueberry muffins from scratch or whipping up a delicious breakfast pizza, I typically enjoy cereal for breakfast. And always a latte. Or three. With the juiciest peaches of the season, I stumbled upon what is, quite possibly, the most delicious combination yet:

MultiGrain Cheerios, Cinnamon Life cereal and fresh peaches. If you close your eyes you just might think you're eating peach cobbler for breakfast, which, I assure you, is a good thing. 

madame blueberry

It wasn't supposed to be like this. I blogged about breakfast yesterday, so today's post was supposed to be about something fun, like fashion. Or something pertinent, like the Casey Anthony trial. Or something funny (meaning borderline creepy) like all the things I've learned about Ina in the past 48 hours by reading her cookbooks from cover to cover (did you know she lived in NC?! Or that she and Jeffrey spent 4 months traveling France and living in a tent?!) 


Instead, I woke up and the most succulent, beautiful blueberries were calling my name. So, I did what any sensible girl would do. I made muffins with my favorite 12 year old sous chef. 

Blueberry Muffins:

(adapted from Poet in the Panty)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) Smart Balance 50/50 Butter Blend (softened)

1/2 cup Splenda Sugar Blend

2 eggs (or 1/2 cup egg beaters)

1/2 cup skim milk

2 cups fresh blueberries (mine came from Burgaw, NC...  local and delicious)

Preheat oven to 375. Mix dry ingredients. Set aside. Using a mixer, cream "butter" and "sugar." Add eggs one at a time and then vanilla. With mixer on low, gradually incorporate flour mixture. Add milk until just incorporated. Remove from mixer and fold in blueberries. 

Bake in greased muffin pan for 30 minutes. I prefer smaller muffins (more crunch per bite), so I was able to yield 16. Using Splenda, Smart Balance, and skim milk makes me not feel quite so bad for eating 4 in one sitting. A happy tummy and a clean conscience? Sign this girl up. 

eggs-cellent

Did I tell you that I tried eggs? Not Egg Beaters or egg whites, but real, live eggs. With a yolk. Still intact. And I am proud to say I am no longer yolkaphobic. (It was just like that scene from Julie & Julia) 


Anyways, I guess not eating eggs for 21 years has made me kind of want to binge on them, as in try them with everything. Bacon and toast? Rookie move. On pizza? Baby, that's big leagues.

I had been wanting to try this recipe ever since I saw it on Cupcakes and Cashmere 

We used Naan instead of making our own crust. (We crisped it up in the oven for a few minutes before adding the toppings.)

Eggs are fickle creatures. Don't try to oversteer them into the place of your choosing. Or you will end up with a broken yolk (and that's no fun.)

It turned out great, broken yolk & all. We didn't have bacon on hand, so all we used was a drizzle of olive oil, Italian 4 cheese blend, eggs, and a sprinkling of fresh parsley and grated Parmigiano-Regianno* to top it off. Depending on what you have on hand you could add spinach, tomatoes, and basil for a caprese pizza. Or add sausage and peppers for a western flare. Or add whatever you want, because it's your pizza after all!

b.t.dubs... I may have made it again. And look who got a double yolk...

Good thing we got over that whole yolk aversion!

*Rob, you can imagine that in my best Giada impersonation

delicious, delightful, delovely dutch pancake cups

I woke up Saturday morning craving something indulgent for breakfast... but not it the chocolate chip pancakes sense of the term. I was certain I wanted something decadent, but not too heavy. With my favorite 12 year old as my sous chef, we made these delicious treats...

If a souffle and a pancake went to bed together, they would wake up the next morning and make this. I found the recipe here, and modified just a tad. Since it was just the two of us (and since I could only scrounge up 3 ramekins... the joys of unpacking) we only made half of the recipe.

We decided to top them with fresh peaches and raspberries

These little guys are certainly an over-the-top alternative to traditional flap jacks (and would be a lovely treat for house guests)

Once they deflate a little they are ready to top with fruit and serve!

So easy and delicious. I'm thinking next time I will swap the vanilla extract for orange liqueur and top with strawberries and a light dusting of cocoa powder and orange zest. Yum.