Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
There are about as many versions of Migas as you can imagine. It’s basically scrambled eggs kicked up an infinite level, with chorizo (Mexican sausage), tomatoes, jalapeños, cheese, tortilla strips and salsa verde or salsa roja. My spouse first introduced me to Migas when we lived in Forth Worth, Texas. It’s one of those dishes that has come to remind me of what Sundays are for, relaxing and enjoying the moment and yourself.
Garlic and asparagus are two of my favorite foods. To me, garlic whips combine the best of both: a wonderful mild garlic flavor with the green herbaceous flavor and crunchy texture of asparagus. When the weather turns nice in the spring, start looking for garlic whips to make an appearance at farmers markets and local […]
Let’s face it. We all face those miserly moments when faced with leftovers brought to the kitchen from the dinner table when we scrape and package leftover side dishes and main dishes into tupperware containers and place them into the fridge, vowing to finish them another day or find another use for them. But most […]
I’ve always been intimidated by making jams and preserves. But my neighbors Matt and Brenda Russell make it seam so easy that anyone could do it. Even me.
Goldie Lox and Four Friends – Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese
Goldie Lox and Four Friends – our little Goldie shuns her three bears and dresses up with four strong flavored condiments: Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese
Scandal in the valley! Indiscriminate crushes with vineyards here and yon! Wonton knowledge of a Seattle dish known to hang out near Pikes Place Market. Can Her Humpty Dumptyness be made whole again?
“How do you like your eggs in the morning? Boiled or fried I’m satisfied as long as I get my kiss.” From a vintage Dean Martin recording.
Among all of their guises, I believe that poached eggs are the most seductive. Some chefs deep fry poached eggs to add texture to their soft exterior. Many more simply dress them up as stars on a menu than can be served from breakfast, through brunch all the way to a late night, post-theater dinner.
BLT in CCCXLIX AD – The Romans were familiar with the bread, bacon and lettuce part of this famous quartet — even with the toasting of bread — but they would have to wait centuries before the Spaniards would deliver the tomatoes.
An egg pie with a crust of hash browns and topped with tomatoes makes a quick and easy breakfast on a lazy Sunday. Kick it up a notch by serving it with some salsa on the side. Mimosas, anyone?
The next time you’ve got company or are craving something a little different for breakfast, try making an omelette with some chopped shallots and chives in the beaten egg, and stuff the omelette with gravlax, cream cheese and capers. Yummy! Omelettes are so versatile. I’ve stuffed them with tater tots and sausage; tomatoes, bell peppers, bacon and cheese; crab and cocktail sauce; roasted peppers and beans. Heck. Be brave. Dream it up and just stuff it in an omelette and try it out. You may be surprised where your imagination leads your tastebuds!
Austin, Texas is the self-proclaimed Migas Capital of the Southwest and is certainly deserving. I have warm memories of lingering over a brunch of migas and aguas frescas with many of my dear friends in Austin, and I depend on them to lead me to the best table there. Well, I’m not in Austin, so I’ll just crank up my Oregonian Tex-Mex mojo.
Memories of Barbara’s food haunts me from time to time. She once made a shrimp creole that was absolutely one of the best things I have ever eaten. She was using a recipe this time, one from Paul Prudhomme’s Louisiana Kitchen. It involved making a seafood stock with the heads and shells of the shrimp. I took a whiff and doubted its benefit in the recipe. To me, it had an offensive smell. Now Barbara was doubtful. Her husband, Jimmy, said to use it anyway. Lucky for us that she followed his advice. It was memorable. And, after all, who am I to doubt a Paul Prudhomme recipe … or Barbara?
Saturdays are usually a busy day around the house. Shopping, chores, many times I have to work. So Sundays tend to be a little bit more laid back. After spending the day at work, I casually mentioned at the dinner table on Saturday night that I was going to make brunch for us on Sunday. No sooner had I said it than Charles and Mom started asking what I was going to make. Something special, I replied — soft-scrambled eggs with wild mushrooms.
“Two poached eggs served on garlic croutons with pearl onions, bacon and champignons in a red wine and foie gras sauce served with pommes frîtes,” read the menu at Café Campagne in Seattle. This was the first of multiple seductions to lure me to the Pacific Northwest. As seductions go, it was tasty and I wanted more.
I looked at the pile of crab meat that was left over from the enchiladas our good friend and dinner guest Steve Martin was helping me assemble, and was wondering what to do with it when he suggested, “Why not Dungeness Crab Eggs Benedict?” I hadn’t ever thought of having crab for breakfast before, but […]