There’s more than one way to cook an egg…

Eggs. They really are incredible aren’t they. They have so many uses in cooking, and they are of course a food itself. There is a lot of lore behind them, including that of the old fashioned chefs toque…which is said to have 100 pleats in it representing the 100 ways a chef knows how toContinue reading “There’s more than one way to cook an egg…”

Ezekiel French Toast with Pineapple Syrup and Caramelized Mango (recipe and pics)

Sometimes it pays off (for my son) to have a professional cook for a dad. French toast is his favorite breakfast and I make it for him every couple of weeks. I’ve posted many variations of this but this particular one is one of my favorites (to see other versions of this,  including more pics,Continue reading “Ezekiel French Toast with Pineapple Syrup and Caramelized Mango (recipe and pics)”

La Quiche…

 Mmm…Quiche Lorraine. Incredibly decadent and delicious; simple to make, too. The beauty of this is that you can have all of the ingredients ready (including the pre-baked shell) and put it together and bake it a half hour before serving. Heck, you can pre-bake and slice the entire thing–if you think you’ll be pressed forContinue reading “La Quiche…”

Egg Strata: Layers of Textures and Flavors

Strata < Latin strātum  literally, a cover, noun use of neuter of strātus,  past participle of sternere  to spread, strew, equivalent to strā-  variant stem + -tus  past participle suffix Okay. Firstly, let me explain what this is. And by this I don’t mean classically (in the culinary world) but what it was to me;Continue reading “Egg Strata: Layers of Textures and Flavors”

Egg Strata: Layers of Textures and Flavors

Strata < Latin strātum  literally, a cover, noun use of neuter of strātus,  past participle of sternere  to spread, strew, equivalent to strā-  variant stem + -tus  past participle suffix Okay. Firstly, let me explain what this is. And by this I don’t mean classically (in the culinary world) but what it was to me;Continue reading “Egg Strata: Layers of Textures and Flavors”

Quiche Lorraine

I made this today at my job (for 120 people actually) and it looked so beautiful and was so delicious I thought I’d post a few pictures and share a very simple recipe for it. The classic recipe calls for bacon, but in this version I use ham (both are equally delicious). I also includedContinue reading “Quiche Lorraine”

Stuffed French Toast is Anything but "Lost"

Pictured on this post is a breakfast I made for my son (and a friend) and it’s his favorite…French Toast. I’ve posted numerous pictures and versions of this simple but delicious recipe in the past (click here), but what sets this one apart is that the toast is stuffed. As usual, I used homemade wholeContinue reading “Stuffed French Toast is Anything but "Lost"”

A Quick and Simple, Yet Delicious and Nutritious, Way to Prepare Eggs

If you’ve been to this blog before you know that I am somewhat of a creature of habit when it comes to preparing my own food. I like food that is not only relatively quick to make, but also full flavored and nutritious (and interesting to make, too); this is a perfect example. It’s aContinue reading “A Quick and Simple, Yet Delicious and Nutritious, Way to Prepare Eggs”

Tomato Quiche Recipe, and a few other things

Tomatoes are one of my favorite foods, and like most foods they taste best when eaten within the constraints of their season…now, of course, is tomato season. Anyhow, below is a simple recipe for tomato quiche that is part of an article I recently wrote for Artvoice. It’s an exceedingly recipe to prepare and theContinue reading “Tomato Quiche Recipe, and a few other things”

Tomato Quiche Recipe, and a few other things

Tomatoes are one of my favorite foods, and like most foods they taste best when eaten within the constraints of their season…now, of course, is tomato season. Anyhow, below is a simple recipe for tomato quiche that is part of an article I recently wrote for Artvoice. It’s an exceedingly recipe to prepare and theContinue reading “Tomato Quiche Recipe, and a few other things”

Frittata di Verdure Primavera

This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this as primaveraContinue reading “Frittata di Verdure Primavera”

>Frittata di Verdure Primavera

> This is a variation (one of many) of something I love to fix myself when I’m home alone…an egg dish loaded with vegetables. It’s really nothing more than  a stove-top open-faced omelet, but with the caramelized vegetables it–I think–is more closely related to an Italian Frittata or Spanish Torta. I refer to this asContinue reading “>Frittata di Verdure Primavera”

>Pain Perdue et Haute Cuisine (un oxymoron ou non?)

> I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. AndContinue reading “>Pain Perdue et Haute Cuisine (un oxymoron ou non?)”

Pain Perdue et Haute Cuisine (un oxymoron ou non?)

I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. And whileContinue reading “Pain Perdue et Haute Cuisine (un oxymoron ou non?)”

Employee Meal, 25 January 2011 (Scotch Eggs)

As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs click here.Continue reading “Employee Meal, 25 January 2011 (Scotch Eggs)”

>Employee Meal, 25 January 2011 (Scotch Eggs)

> As odd-looking as these are they are easy to make and truly delicious. Often the recipe calls to fry them but I baked these. You can use store-bought pork sausage but it is so easy to make yourself (click here for a basic recipe). If you want to read more about Scotch eggs clickContinue reading “>Employee Meal, 25 January 2011 (Scotch Eggs)”

Caramelized Cauliflower Frittata…with other good stuff

I like  eggs, simple as that. They are versatile, can be adapted to almost any flavor–from breakfast to dessert–and they are easy to prepare. When my son is not home, as was the case this evening, I tend to cook very simple things. Tonight was no exception. After looking in my fridge I came upContinue reading “Caramelized Cauliflower Frittata…with other good stuff”

>Caramelized Cauliflower Frittata…with other good stuff

> I like  eggs, simple as that. They are versatile, can be adapted to almost any flavor–from breakfast to dessert–and they are easy to prepare. When my son is not home, as was the case this evening, I tend to cook very simple things. Tonight was no exception. After looking in my fridge I cameContinue reading “>Caramelized Cauliflower Frittata…with other good stuff”