Ever wonder which recipes your ES co-readers are ogling most? Well here’s the rundown. From our humble beginnings throwing all our leftovers into a sushi roll to our more refined recipes for putting an egg on everything, here are the Top 10 all-time most-read recipes from the Endless Simmer archives. Click the pics to check ’em out.
Living a block from the 14 & U St. Farmers Market and working a few blocks from the White House Farmers Market there is little reason for me to venture to any of the other markets in the city, unless of course ES’ own Gansie is working it. This past Saturday I battled the rain and headed north to Mt. Pleasant, and let me tell you, the weather was not so pleasant. The market might be smaller than most in the city but it doesn’t stop short of selling everything the others do, I went in search of chili peppers for a cook-off at work- but that’s for another post.
As I was perusing for the great deal on habaneros, poblanos and jalapeños, my eye wandered over to the fresh meats, since I needed some beef round for my chili. Instead it was the bacon that caught my eye, naturally. A whole slab of bacon, I’d seen these before but not really thought much of it, I bought some anyway figuring I could make a delicious treat- and that I did.
Before heading home I went over to Gansie to show her what I had bought and she too marveled at the bacon, immediately, without hesitation she suggested I make a breadless BLT, and without hesitation, I said OK.
Read More›It’s one of my favorite times of year—there are a shit ton of tomatoes everywhere. The tomato soup I made last week left an awesome taste in my mouth and I couldn’t wait to create that on a bigger scale. More tomatoes. More garlic. More wine.
This time around I again roasted the tomatoes, but I also sauteed an onion while the tomatoes were in the oven. Oh, and before I roasted the tomatoes I strained the juice and reserved that for later in the process. So onion, roasted tomato, garlic, juice of tomatoes, red wine vinegar (no wine opened) and then some fresh sage.
Ah. Fresh sage. I was at my uncle’s house this past weekend and holy lord he has a serious garden. I lugged back 3 or 4 bags worth of rosemary, sage, basil and this herb that smells so strongly of lemon (lemon balm?).
Actually, here’s my uncle with a tomato. He also grows raspberries, blueberries, hot peppers, mustard greens, purple beans, okra and lots of other goodies. One day I’ll have a backyard… (or maybe I can stay in the city and take advantage of a rooftop!)
Anyway, the soup was crazy chunky and I just wasn’t perfectly pleased. Then my sister grabbed leftovers from lunch: hash browns from the diner. She conducted a search for a snack while I thought up dinner, but concluded cold, old hash browns were not the snacking answer. They were however, the answer to dinner.
Read More›Last night I was invited to a cocktail reception by ES blogger LC. We originally met through the non-food part of our lives, and after a few minutes of polite womens’ issues chatter, we quickly started discussing our favorite DC restaurants. I always find food to be a fantastic cocktail party back-up topic (much more delicious than the weather.) Who doesn’t want to share a story of an exotic meal or a kitchen success?
At the after-work function we attended the food was scarce and uninspired. Green mush posing as guacamole sat atop a sweet pastry and rice krispie treat type pellets coated tough shrimp on a stick. Two cocktails in and only a few bites of food left me hungry as I arrived home close to 9pm. And 9pm is that weird time when I do consider holding out until tomorrow. But 80P told me to eat a little something so I poked around the kitchen. I’d been away for a few days and wasn’t sure what held up in my absence. Unfortunately a tomato I bought from my travels had slit on the way home; I knew I had to find a way to use that stat.
I also instinctively took out an egg and butter. But what? I’ve done plenty of scrambles featuring chopped tomato. I’ve also laid a fried egg on top of sliced tomato.
While still figuring out the dish, I sliced the tomato and then cut each slice into quarters, threw them in a pan with butter and sprinkled with salt and pepper. The tomatoes produced plenty of juice, which turned me off from an omelet idea: I’m not a fan of a runny, tomato stained omelet.
How else could I incorporate an egg? Wait, wait a fucking second. Maybe I don’t HAVE TO USE AN EGG. It is crazy. It is insane. Who the hell am I? This is the second non-egg usage in two weeks!
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