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
Ohhh.... I want....
It started out Avgolemono but I tinkered over the years. The sour cream is not authentic but it thickens & mellows it nicely (can be omitted). I do often slip in garlic, but that’s true of almost anything.
Feel free to share tips when the spirit moves you.
Bone in but doesn't look like any cut of chops I'm accustomed to.
Well, I did learn that Greeks take a piece of fish and marinate it in the fridge for a solid week. They’d turn it every other day. Then they bake it in a large pan with all sorts of vegetables nestled along it, drizzled in olive oil.
I could never tell if they were lazy, or using some ancient technique, but the big (3lb+) filets of Halibut, Sea Bass, big cuts, came out like buttah.
Their endless marinating practices seemed hazardous at the time, but none of us ever croaked, or got sick. I’m of the drop-everything-and-cook-the-fish-the-minute-you-get-home school, but I’m Italian.
I’m Italian as well. But I love Greek food. Fish not so much.
It was fortuitous, both culinary and politically: my Sicilian grandfather steeped me in Reaganism at 10yo, and at 17 a lefist ‘mate’ dragged me into the this Greek family who were friends of the Bushes. They drafted me on account of my cooking skills and conservatism.
The next year I actually ‘met’ Reagan in Austin. Then got accepted to UT while working with a see eye aye recruit mate, working on SDS.
Good times.
http://www.kraftrecipes.com/recipes/bakers-one-bowl-brownies-54515.aspx
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans
Heat oven to 350°F.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil (I just spray my Pyrex baking dish with baking spray instead of foil - works fine), with ends of foil extending over sides. Spray foil with cooking spray.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
Oh my! I want some of those!
Fry Bacon.
Grate a medium Yukon gold potato and squeeze most of the moisture out of the shreds.
Season Potato shreds with salt and pepper. Fry in about a tablespoon of bacon grease (Or Olive oil if you're a Communist)
Stack the potato, bacon, and a fried egg.
Top with a mixture of mayonnaise and mustard.
Serve with powdered donuts and black coffee
I’ve had a couple of fierce ones and I can never eat in the morning. Never, ever. And when I was forced as a kid, I never quite felt well. I tend to eat something around 11:00am. Aren’t we all strange that way? Everyone is different.
I use Bird’s Custard as a thickener in stews and gravies. It’s mostly cornstarch but I love the light pink color.
I’m the same. I need to be up for a few hours before I eat, otherwise I don’t feel well.
Bobby Flay makes eggs benedict on tv all the time - I just watched his throw-down show and yet again, he beat all comers making his eggs benedict with crab. That boy can cook!
And my mother would prepare a nice bk’fast when I was a kid at 6:30am! What a waste. I do have to have coffee immediately, though.
This is a southern type breakfast-lots of great recipes at this site too.
http://gardenandgun.com/recipe/a-big-bad-breakfast/
W/ Praline Biscuits in the oven, we can hustle up some pedestrian scrambled eggs and feel like a master chef.
This is an easy brunch idea:
Leek, Egg and Cheese Torta
By: Lucy Waverman
A quick, make-ahead dish that is always a huge hit. Substitute vegetables such as mushrooms, onions or spinach for the leeks, if desired. Use white bread if you want the bread to disappear or whole wheat for more flavour. Make up to one day ahead of time and refrigerate until needed. Let stand at room temperature for an hour before baking.
2 tbsp (25 mL) olive oil
6 leeks, white part only, sliced
1/2 tsp (2 mL) dried thyme
Salt and freshly ground pepper
12 slices thinly sliced bread, crusts removed
1 cup (250 mL) grated Cheddar cheese
8 oz (250 g) Brie, chopped
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) hot pepper sauce
6 eggs, beaten
3 cups (750 mL) half and half or whipping cream
1. Heat oil in skillet on medium heat. Add leeks and sauté for 5 minutes or until beginning to soften. Add thyme and season with salt and pepper to taste. Remove from heat.
2. Butter a 9 x 13-inch (3 L) baking dish. Layer half of bread slices. Top with half of leeks and half of Cheddar and Brie. Make a second layer of bread, leeks and cheeses.
3. Whisk together mustard, hot pepper sauce, eggs and cream. Season with salt and pepper. Pour over bread layers. Let sit covered for 1 hour or overnight in refrigerator.
4. Preheat oven to 350°F (180°C). Bake for 40 minutes or until puffed and set. Cool slightly and serve from baking dish.
Serves 8
That looks luscious Liz.
BLUEBERRY CRUMB SOUR CREAM PIE
FILLING combine 3⁄4 c sugar, 2 tbl flour; elec/mixer in on med cup sour
cream, egg, 1 1⁄2 tsp vanilla, 1⁄4 tsp salt five min. Carefully fold in 2 1⁄2
cups blueberries.
Pour into deep dish unbaked pie crust (foil edges first). Bake 400 deg 30
min. Remove to counter; sprinkle on Iopping; bake top golden 400 deg
10-15 min. Cool on counter throughly before slicing.
CRUMB TOPPING fork/crumble 3 tb flour, 2 tb sugar, 1 1⁄2 tb cold butter.
Thanks for the pineapple relish recipe JT...got a whole pineapple in the fridge for 1/2 off price as it was getting a bit too soft. I will make this today.
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