Eggs - - Page 3

by Katt Kasper

Timpano for Dummies

EP-IC– extending beyond the usual or ordinary especially in size or scope.

THAT’S what I wanted to make this last weekend; an epic dinner. But it had been a grueling week and I was pretty sore after re-launching my workout program, so I was in search of a

SHORT-CUT — a method or means of doing something more directly and quickly, though not as thoroughly.

I’ve made epic meals in the past, usually for a holiday, and it’s always a two day event consisting of creating everything from scratch and working morning ‘til night just to prepare all of the elements that go into the dish. But that wasn’t going to happen this weekend because I was

SPENT — used up; consumed, depleted of energy, force, or strength; exhausted.

To make matters worse I chose to make the Godzilla of epic meals, the legendary
Italian food-orgy-in-a-bowl; the TIMPANO! And I had already invited the gang over a week ago, who after learning what I was planning to make for dinner proceeded to refer to me as a

by Katt Kasper

Torn Between Two Loves

We met at this little Italian place downtown. When we were first introduced I wasn’t sure that we would hit it off, but to my surprise, after that first meal together I couldn’t get her out of my mind…

I had grown up with her older cousin and I enjoyed their similarities. Both were pleasurable, warm and inviting. Both were Italian-born and I had learned over the years that each could at times go from being bland and uninspired to rich, robust and addictive. That was always dependent upon where we would meet…

I was torn. Was it right to go from one to the other, day after day, year after year without paying a price for my indecision? But how could I choose? I loved them both so much. If only there was some way that I could combine the delicious comfort of my hot little Neapolitan delight with the classic, saucy, international flare of my first love.

But if I could, what would people think when they discovered that I’ve forced my two great loves to unite in front of me so that I might enjoy their desires at the same time? Would it be moral? Would it be proper? Could it ever really work?….

Aaah, the hell with it! Let’s do this thang!

Katt’s Two Love Spaghetti Pizza

(What did you think I was talking about?)

in Cheese / Eggs / Recipe 4 comments

by Emily

The Incredible, Edible… Ips

These days, people are really trying to watch their carbs yet somehow snack their faces off. I”m not criticizing at all—I, too, love a crunchy, salty snack but feel pretty guilty after mowing down half a family-sized bag of Cheetos in one sitting (and yes, whatever, that”s a thing that has happened in my past, let”s not dwell on it).

I usually stick to Pirates Booty and Terra Chips (although, really, how much healthier are those? I don”t know, better than Ruffles but it”s not like you”re eating a salad, let”s be real) BUT! There”s a new kid in town, and he”s made from… egg whites?!

in Eggs / Trends 2 comments

by snebbu

The Chicken or the Egg?

Which came first, the chicken or the egg? Sure, we”ve all pondered the question but at the end of the day—who gives a damn? Regardless, they are both delicious. Of course, they are even better when fried and breaded. There are few people I know (meaning I know few vegetarians) that do not enjoy a fried egg or chicken. So, my girlfriend realized she could please anybody (that matters) by combining a fried egg and chicken in a dish. Bonus: she added some greens and can call it salad and healthy.

The girlfriend always cringed when I ordered my fried eggs at the diner, but that”s all changed thanks to this new concoction. The dish has a balance of texture—tender, juicy chicken, crispy arugula and asparagus, and a savory runny egg that acts as the perfect dressing. Onward to the flavor: the breaded chicken offers a solid foundation for the pseudo-salad with Italian seasonings. Next, the “salad” portion of the dish includes the peppery arugula, refreshing asparagus, and lemon juice finishes it off with a surprisingly perfect balance. Finally, the dish is crowned with a fried egg (or runny egg, dippy egg, whatever you choose to call it). Break the egg and enjoy the savory flavor of the fried egg in every bite.

in Eggs / Fowl / Recipe 2 comments

by Twin Tastes

Sizzling Skillet Hash

With leisurely weekend brunches in mind we put together a breakfast hash recipe that features a favorite Greek pork and lamb sausage with a twist of orange and fennel, Loukaniko. We remember our yiayia showcasing this tangy, smokey sausage in many of her luncheon dishes. She would fry it up alongside a platter of feta, Kalamata olives and Greek bread for a mezze platter or add it to a pasta for a one-dish meal. If we were lucky, she often would slip us a piece from the sizzling skillet before the meal, and making sure we didn’t ruin our appetites.

We showcase the Loukaniko in a complex hash for weekend brunch company. For a burst of flavor and sweetness to balance the saltiness of the feta and Loukaniko, we add roasted sweet potatoes and roasted red peppers. We lay a perfectly fried egg on top that seeps into the plated medley.

Greek Hash with Loukaniko, Sweet Potatoes, Roasted Red Peppers and Feta Cheese

in Breakfast / Eggs / Recipe 0 comments

by Emily

Southern BBQ Brisket Hash

I’m a big fan of breakfast for dinner. Well, actually, I don’t really like pancakes or scrambled eggs or anything for dinner…. let me rephrase. I’m a big fan of adding a fried egg on top of whatever I’m having for dinner. That’s more accurate. (I think by this point, most of the culinary world can all agree that a runny egg yolk makes anything better, any time of day.) Anyway, even though this recipe is pretty dang breakfast-y, I like it for dinner because it’s hearty and balanced.

Take your run-of-the-mill hash – potatoes, onions, shredded beef – and give it a southern twist. We’re talking a hash made of sweet potatoes, collard greens, caramelized Texas sweet onions, and smoked brisket, topped with a fried egg and drizzled with BBQ sauce and Louisana hot sauce. Giddy up.

Southern BBQ Brisket Hash

in Breakfast / Eggs / Recipe / Red Meat 3 comments

by Miss K

Friday Eff-Up: Bad Eggs

On some cooking show or another, I heard a chef complimented because he allows his proteges to really get into life in the kitchen, not like some French chefs who will shove you in a corner to peel potatoes for three years before you can get near the stove. Oddly, though, the thought of sitting in a corner peeling potatoes is appealing to me at the point in my life. I think it’s because with two small children, I am never left alone to go to the bathroom, let alone complete an entire task by myself. This very blog post will likely be completed in five sittings.

However, if I ever do make my way to this mythical French kitchen full of menial tasks, I should be kept far away from the hard boiled eggs. I am truly terrible at peeling them, and I don’t know why. I take out chunks of flesh, I leave little grains of peel stuck to the egg; it’s horrific. Up until a few months ago, this didn’t pose a serious problem, as my obligations in egg-peeling were few. But then, my two-year-old son joined the world of unitasker-lovers, and asks daily to use his egg slicer. The dismembered Humpty-Dumpty above is the far too frequent result. Please give my apologies to the chickens.

in Eggs 4 comments

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