Posted on 03/31/2017 5:00:55 PM PDT by Jamestown1630
Shakshouka is a Middle-Eastern egg dish, very similar to an Italian version called ‘Eggs in Purgatory’, both poached in a spicy tomato sauce. Eggs are not just for breakfast, and sometimes the perfect comfort dinner is an egg one. You can make this with fresh or canned tomatoes, and I like this one from the website Add a Pinch:
https://addapinch.com/eggs-purgatory-recipe/
I’ve always been very partial to the cookbooks that I began with when I was young; one of my favorite authors has always been Molly Katzen, whose ‘Enchanted Broccoli Forest’ was one of my go-to books when I was experimenting with vegetarianism. I recently found this interesting recipe for Peceli - Pineapple Relish that she describes as ‘Chutney, Indonesian Style’ - in another of her books, ‘Still Life With Menu’:
Piceli (Spicy Pineapple Relish)
3 C. fresh, ripe Pineapple chunks
1 C. water or fruit juice (Orange, apple, pineapple)
¼ tsp. Salt
Freshly Grated Black Pepper
½ tsp. Ground Cumin
½ tsp. Ground Coriander
½ tsp. Ground Cloves
½ tsp. Cinnamon
½ tsp. Crushed Red Pepper (or less, to taste)
¼ tsp. Nutmeg
2 T. packed Brown Sugar
2 T. fresh Lemon Juice
½ C. minced Onion
Combine everything is a heavy saucepan. Bring to a boil. Reduce heat to moderate. Cook 20 to 30 minutes uncovered, or until reduced to a chutney-like thickness.
Cool and refrigerate until use.
Here is a link to Molly’s website, with lots of recipes:
http://www.molliekatzen.com/archives.php
I was looking around for a low-carb Crab Casserole that might be quicker to make than my version of Crab Imperial, and found this Hot Crab Casserole:
-JT
LOL! I think I’ve only had a LOSS of appetite, when I’ve had a stomach ‘flu :-)
(My husband says I’ve never had a real hangover because I’m a wimpy drinker - but I do like to eat in the morning, no matter what!)
And I bet you want it grilled ;-)
LOL! I was right!
That looks wonderful!
I recently bought Juniper berries, because I want to make pulled pork that tastes like the stuff you get at Chipotle, and had read that they use them in the marinade. Are you familiar with using Juniper in pulled pork?
Chipolte? Juniper in pulled pork?
Sister we serve pulled pork with pickle and onions here LOL
Well, the pulled pork at Chipotle just had this ‘tang’ to it that I hadn’t tasted before. I’m going to try it - in the oven, long time. Let you know.
I like all things egg.
I taught the lad from a wee age that if you could master the egg you were a king.
Yes. The egg is something that tastes different, every different way that you cook it.
I love souffles.
My sister in law claims she is allergic to eggs.
WTF is that?
Yes.
Different recipes use the vinegar differently. Some add to the water directly. The way I do it the eggs sit in vinegar for about 5 minutes and are sort of consolidated when they enter the water and closer to room temperature as well.
When I committed to Eggs Benedict every morning I looked at a lot of recipes. I really like the magic of making them without little containers and still having them stay round, or oval if you get eddies, but what fun would it be without a challenge.
The egg is the perfect food
I do a Greek lemon chicken soup with 5 eggs, lemon juice, pepper, Parmesan & sour cream.
It’s apparently one of the most common food allergies in kids; most grow out of it, but some don’t:
http://www.mayoclinic.org/diseases-conditions/egg-allergy/basics/definition/con-20032721
Hey I am in your camp
That sounds good. (I love the Greek potatoes with lemon.)
Hey I am in your camp
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