Everyone knows my love of all things egg, so I had been trying to figure out for a while now how to bring an egg dish to work. And the mini frittatas were just the start. I either eat the baked egg dish at room temp or I heat it up in the microwave. If it’s enough as is, I go with just the egg, or at times, I add a side salad. Oh, how this will triple my egg consumption. Does anyone have tricks on how to combat cholesterol?
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Now I’m not sure about your recipe cataloging, but I keep a google document, “recipes to try,” and every time I spy a recipe I like I drop it on that page. Now what usually happens is the list grows and grows and grows and I never remember to check it when I’m feeling in need of inspiration. Well tonight, after unhappily snacking on spicy radish slices sprinkled with salt, I glanced up at my tomatoes (a DAD GANSIE package straight from the Garden State!) and remembered a recipe involving tomatoes and feta.
My spin on the dish was successful until…
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As clear nacho fans, Endless Simmer wishes to celebrate the life of Carmen Rocha, the woman credited with bringing this staple snack to gringos everywhere:
For a special treat Rocha sometimes went into the kitchen and made her customers an order of nachos, an item not included on the menu. She followed a recipe she learned in San Antonio, where she grew up, layering tortilla wedges, shredded cheddar cheese and slices of jalapeño pepper, warming the dish in the oven. Before long she had requests from all over the dining room and her nachos were added to the menu.
Thank you, Carmen, for showing the world that melted cheese truly changes lives.
Carmen Rocha dies at 77; waitress credited with introducing L.A. to nachos [LA Times]
link via Maidelitala’s boyfriend
Photo: LA Times
I’m not having kids anytime soon, much to the dismay, of well, no one actually. But I recently browsed the kiddie cookbook shelves, as my coworker just had a baby and no gift of diaper bags or nipple cream would do. I had to buy her a “mommy and me” cookbook, as she also has an 11 year old daughter. When I was over her house recently (and we made this awesome, but cheating, Indian curry veggie dish) I checked out that same book I got her. She said she’d been using it lately, pointing out a mini frittata recipe.
When my coworker baked this with her daughter, she whipped up the egg mixture, poured it in the muffin tin and then her and her daughter dropped in the filling of their choice (they used diced turkey, which I’m torn over — deli meat and egg?!?!)
I made my fritattas for an apple picking adventure out in Virginia. More on that later (I’m looking at you, El!) but for now, here’s my adult version.
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So I get both Bon Appetite and Gourmet every month. It’s way too many words for me to actually get through in thirty days. They pile up and all of a sudden it’s October and I still haven’t opened up May’s issues. It gets worse. Whenever I’m home, DAD GANSIE gives me his stack of Cooking Lights and just this weekend, I sent in a check to get Cook’s Illustrated once again. Too many magazines, an entire bookshelf dedicated to cook books, and I still never follow recipes.
But once in a while, when I get around to going through my mags (usually it’s before I see BS, as he is the recipient of my used publications) I find something I like and I actually cook it. Most torn-out recipes end up in my never-organized binder of clippings. That I never check.
With my new found taste for yogurt, and a few cucumbers from the farmers market, I had what I needed for Gourmet’s yogurt dipping sauce. Shockingly, I actually followed the directions, except I made less of the sauce than the three cups of yogurt. You can find the recipe here, and what Gourmet thinks it pairs with here, but it’s also good as a spread on tomatoes, topped with a cumber, wrapped in lox.
I’ve made a few pasta salads in my day, but this one, well, it just doesn’t even make sense.
When I first started cooking, I threw in EVERY SINGLE SPICE I owned into a dip or a dry rub or a marinade. Then I went through a stage of simplicity: salt, pepper, garlic and maybe one other weapon. Now the pendulum has swung back and I’m sticking crazy shit together again. I guess it’s an ES trend.
The ingredient list: whole wheat fusilli, olive oil, dijon mustard, garlic, onion, cucumber, serrano chili, parm cheese, queso fresco, cumin, pine nuts, salt and pepper. With leftovers, I added in wilted swiss chard.
This is what happens when I buy way too many vegetables at the farmers market. I end up throwing cucumbers — which is great to use as an alternative to chips for a dip, but suck in most other instances because they’re so watery and plain — in with freaking pasta.
