Tag Archives: eggs

Breakfast Fried Rice

30 May

(Your next favorite killer comfort breakfast is good for you and has various tweaks for various diets…)

Breakfast Fried Rice

Breakfast Fried Rice, sans necessary extras

After a few years of On Food and Film (time sure flies!), it must now be obvious how much I love breakfast. Savory breakfast at least. Sure, I’ll eat a pancake or french toast if you shove it in front of me but otherwise, savory breakfast rules.

Well, then. Let me give you a savory comfort breakfast that will satisfy you completely. It’s also fairly healthy and can adapt to a variety of diets.

You see, along with loving breakfast, and chicken, and pasta, and salad, and… I love rice. I’ve mentioned that growing up Cajun the starch that was our staple was white rice not potatoes. Rice is a wonderful vessel for so many things… Gravy! Au jus! Red beans! Butter! Gumbo! Etouffee! When I was in grade school, I loved white rice topped with French’s Yellow Mustard (long story). Oh hell, I still do. But I even love rice all by its lonesome.

I also love fried rice. Once a week growing up in my hometown of Port Arthur, Texas, Mom, Dad, my brother David and I went to The Dragon Inn, a restaurant in downtown Port Arthur run by a wonderful man named Johnny. If you’ve seen the final scene of A Christmas Story, you know what Johnny and the restaurant were like, although The Dragon Inn was a long rectangle shooting in perpendicular fashion back from the street. It had a bar on one side and booths all along the other. Painted on the booth side wall, winding the length of the restaurant, was a single, very long Chinese dragon that enthralled me for years. Johnny is who hooked me on Mu Shu Pork, Sweet and Sour Pork, Beef with Snow Peas and amazing fried rice. 

Back to breakfast: I’ve been working out early mornings as of late, with a terrific trainer named Ryan, who suggested the best time to eat carbs was after a hard workout. When he said, ‘You can even use white rice’ I lit up, given I’ve been avoiding rice lately trying to slim down. His suggestion was the only encouragement I needed and voila! Breakfast Fried Rice was born.

Click here for the recipe: Continue reading

Homemade Crème Fraîche??!!

19 May

(how to make homemade crème fraîche you will eat with a spoon, plus suggested uses and recipes)

CremeFraiche

homemade crème fraîche

I can’t believe I’ve been cooking for years and didn’t know I could make crème fraîche at home with 90 seconds of prep. Well. Now I’m making it at least once a week, if not more, using this incredibly delicious and decadent ‘soured cream’ on everything. 

Less tart and much creamier than sour cream, I’ve used store bought crème fraîche for years. It’s terrific in soup and stews, wonderful on eggs, a better way to make creamy salad dressings, and is the perfect foil for both sweet and spicy dishes: it brings a slight tartness to a sweet dessert, adding depth and balance (how ‘chef’ does that sound!) and tempers a spicy dish, such as my skillet chilaquiles. 

Trust me… give this a try and you will ever after always have a jar of homemade crème fraîche in your fridge. The uses are near innumerable. 

Click here for the recipe: Continue reading

Your dream breakfast is here

25 May

Expletives were heard the last time I served this. The phrase ‘your new crack‘ as well. And while it is a breakfast dish, you can have it any time of day. I certainly do. It’s a killer late night dish, for instance, after an extra long day at work or, well, whatever you’ve been doing late night.

I give you my Skillet Chilaquiles, a bastardized, easy version of the traditional Mexican breakfast. 

Skillet Chilaquiles2

Skillet Chilaquiles

True chilaquiles are tortillas sautéed in a spicy red or green sauce, often with shredded chicken mixed in. Fried eggs sometimes are served on top. Given my obsession with eggs, it’s no wonder I devised this version over the years using eggs as the actual sauce. What you end up with are tortillas, still a bit crispy, coasted with a luscious sheen of eggs, cheese and chilis. 

Try it once and, like me, you will start keeping all the ingredients on hand.

Chilaquiles ingredients

Ingredients for Skillet Chilaquiles

SKILLET CHILAQUILES  Continue reading

A Perfect Breakfast

31 Aug

As readers of the blog know, I have a more than a few obsessions, chicken being one of them. It follows that eggs are also an obsession. I eat eggs virtually every morning. Along with coffee, there is no better way to start your day. Let me then give you one of my favorite breakfasts, a dish I make at least twice a week if not more: a baked omelette.

baked omelette

Baked Omelette, with nature’s gift on the side

Is this a quiche, you might ask. No, it’s not a quiche. I know that real men eat quiche but I’ve never been a huge fan of quiche. A baked omelette is excellent, then, for people in my camp. Even if you are a fan of quiche, I trust you will love this as well. The differences? First, there is no crust. I love a good flaky crust as much as anyone but I certainly don’t have time to roll one out in the morning. A good flaky crust also isn’t the healthiest thing to eat every day. A baked omelette is lighter, healthier and easier to make. It cooks in the oven much faster than a quiche, so it has a different consistency. It may not be incredibly attractive, but when something tastes this good, who cares?

A baked omelette is also very versatile. As the recipe below shows, you can incorporate all kinds of flavors into it, which means you can make it over and over and still keep it original and delicious.

It’s also damn good.

Omelette ingredients

basic ingredients for a baked omelette

FOR THE REST OF THE POST, CLICK HERE> Continue reading

Squash Blossoms!

15 Aug

It’s still summertime, which means the Farmer’s Market remains filled with fruits and vegetables available only this time of year. I know, I know, we discussed this already here. But we haven’t talked Squash Blossoms, something truly unique and wonderful with which you can cook in the late summer.

As any gardener will tell you, squash is one of the easier things to grow and is ridiculously bountiful. As such, during the summer people are always on the lookout for inventive ways to use squash. I love layering sautéed onions, thinly sliced tomatoes and thinly sliced zucchini, layer by layer, with lots of fresh thyme, basil, salt and pepper, for a wonderful gratin. Add in a little white wine and/or broth, cover with foil and roast in the oven on 350 for 45 – 60 min (the last 15 min uncovered) and you will end up with a fresh, healthy divine dish that is redolent of summer. Squash is also great for pickling.

With squash also comes squash blossoms. For years I’ve admired these beautiful blossoms at farmer’s markets, in the store and in my own garden. But I never knew quite what to do with them so I didn’t try cooking with them.

Squash Blossoms

Fresh Squash Blossoms

Restaurants sometimes offer squash blossoms stuffed with cheese and then fried which, when done well, is terrific. But I am not much of a deep fryer at home and the recipes I looked at were too much of a pain. I finally decided to try a few inventions with squash blossoms and ended up with two dishes I know you will love.

Both have the same base:

– Sauté an onion, diced, in a little olive oil. Add a couple of cloves of thinly sliced garlic, some fresh thyme and salt & pepper.  (If you want a bit of spice, never a bad thing, add some finely diced jalapeño, serrano or red pepper. Remember the spice is in the seeds.)

– Then add a bunch of squash blossoms, chopped. Be sure to first gently wash the blossoms. Oh and tear them open before you wash and chop them to check for, you know, a creepy crawly. It’s rare but it happens.

– Saute everything down a little more until the blossoms are soft. This is a mixture I can eat by itself, with a spoon, it’s so good.

Now you have two options:

Squash Blossom Quesadillas or Baked Eggs with Squash Blossoms.

Both are very easy. And. To. Die. For.

Continue reading

The Chicken Or The Egg…

4 May

It may be the age-old question but for me the answer to ‘Which came first?’ is simple: The Egg. Not that I don’t love chicken. I’m obsessed with chicken, as some of you know. This obsession started early as we ate a lot of chicken when I was a child. Growing up in The South, we ate a lot of fried chicken. Mom made a killer Chicken Tetrazzini I still think of with intense fondness. We had roast chicken occasionally and, in my teen years when we were trying to get my dad to eat healthy, we ate a lot of grilled chicken. But even before my love of chicken there was The Egg.

I always loved eggs. I loved them even before I remember, well, anything. My first actual memory as a child isn’t an egg but is sitting in a movie theatre. This experience lead to my career path as well as to this blog. I remember actually falling in love with movies that day. I sat in the theatre thinking, ‘Yeah, Ok, I get it, that’s amazing, I love this, that’s what I want to do.‘ But I don’t have a moment in my memory where I fell in love with eggs. I simply always was in love with them. An egg has to be one of the first items of real food Mom fed me. We had them for breakfast 4 or 5 times a week … and occasionally for supper, ‘Breakfast for dinner’!… so I fell in love with them even before that first actual memory in the movie theatre.

This is a love affair that has not waned.

At this point I’m beating a dead horse but, my goodness, I love eggs. An egg truly is the perfect food. Not only can you eat one on its own in so many wonderful ways, an egg is remarkably versatile. An egg can do virtually anything or go into virtually anything. Feel free to suggest a food in which you can’t use an egg but I’m hard pressed to think of what. If a dish is savory, at the very least you can top it with a fried egg, a trend that has exploded in restaurants lately. If on the other hand a dish is sweet, chances are you can still beautifully incorporate an egg, for taste, for texture, for plain old wonderful goodness. The Egg is definitely a deserted island food for me. You know the game: If you could only have 5 foods for the rest of your life to eat on a deserted island, what would you choose? The egg is at the top of my list.

Click here for the best egg recipe you’ve ever had (and the rest of the post)