I’m not exactly sure what’s going on, but I’ve been craving eggs like crazy lately. All in all that’s not so strange, it’s just that I maybe eat an egg-centric dish twice a year and I think I’ve topped that in the past month alone. But looky-looky, my craving is your advantage because here are some of the best egg dishes I’ve come across lately. (And before the questions start, the answer is a resounding no. I’m not pregnant. Pinky swear.)
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My newly chopped blunt bangs, essie’s poppy red Lacquered Up polish, and some serious black eyeliner are making me feel quite French today. The oatmeal I ate for breakfast did not. I bet this Honey Tartine from Anne of Pret a Voyager could change all that. {via the kitchn}
Anne’s Honey Tartine
• ficelle (or baguette), cut in half and toasted
• generous pats of French butter
• gobs of honey
• sprinkling of flake salt
Toast bread to desired doneness. Spread with butter, honey and sprinkle with a little salt.
You’d think they would have been able to come up with a better word than curd. And when it comes to fruit butters the name is just so misleading. I guess all you really need to know is that they’re super easy to make for the most part and incredibly delicious. (As always, click on the images to be taken to the original post and recipe.)
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My grandma is one of my favorite people ever. Every week she mails me a letter, some coupons she thinks I’ll be able to use, and an article or two from my hometown newspaper. Last week it was a recipe for Magnolia Bakery’s cupcakes and this one for Herbed Meatball Minestrone. I’ve been on a soup kick this winter and dove right in, my notes are included.(You’ll have to forgive the iPhone photo, I wasn’t expecting to share it.)
Herbed Meatball Minestrone
• 1/2 Tbsp fennel seeds
• 1 tsp oregano
• 6 oz. very lean ground beef (I used 16 oz.)
• salt and freshly ground black pepper
• 1 tsp olive oil
• 1/2 C sliced onion
• 1/2 C sliced carrots
• 2 garlic cloves, crushed
• 1 C canned whole tomatoes, including juice (I used petite diced)
• 1 C tomato juice (I used tomato sauce)
• 2 C chicken broth
• 2 C water
• 1/2 C acini pepe pasta (I used Domini, slightly larger)
• 1/2 C canned chickpeas, rinsed and drained
• 2 C washed, ready to eat spinach
• 1/2 C fresh basil, torn into small pieces (I used 2 Tbsp dried)
• 2 Tbsp freshly grated Parmesan cheese (I used asiago)
Mix fennel seeds and oregano into ground beef. Add salt and pepper and form into 1 1/2″ meatballs. Heat olive oil in a medium-sized, nonstick saucepan over medium-high heat (I used my Dutch oven). Brown meatballs on all sides, about 5 minutes. They will be cooked through. Remove to a plate and add onion, carrot, and garlic to pan. Saute 2 minutes without browning the vegetables. Add the whole tomatoes, including juice, and break them up with the edge of a spoon. Add the tomato juice, chicken broth and water. Bring to a boil. Add pasta, reduce heat slightly and cook for 10 minutes, stirring once or twice. Add chickpeas, spinach and basil to soup. Return meatballs, stir and cook to wilt spinach, about 30 seconds. Add salt and pepper to taste. Serve in large soup bowls with Parmesan cheese sprinkled on top. Make 2-4 servings.
PS: If you don’t plan on serving all of the soup at once keep the pasta separate, otherwise it will soak up all the excess liquid.
Dip and I have a long-running torrid love affair dating back to my childhood. At family get togethers I would station myself in front of the always present vegetable tray. Armed with a lone strip of green pepper I would decimate the bowl of ranch dip, only interested in the veggies as a means to my mass dip destruction. These days I’ve moved on to more complex flavors – namely buffalo chicken – but am always looking for new adventures in dipdom. (As always, click on the photo to link to the original recipe post.)
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Did you know that you can’t get Shamrock Shakes at every McDonald’s? Most people I’ve met here in Oklahoma have no clue what they are. Because St.Patrick’s Day is only 21 days away, and because my name is Kelly, and because this looks delicious I give you this copycat version.
Or “pan-a-cakes” as I called them, until an all too late age. I’m not a lover of maple syrup on my pancakes, so I like alternative recipes that either don’t require any or use a different variation of topping. But my favorite are a simple tried and true buttermilk recipe with fresh blueberries in the batter. (As always, click on the photo to be taken to the recipe and source.)
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Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
• 1 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large eggs
• 3 tablespoons melted butter
• 9 thin slices ham
• 9 eggs
• chopped fresh parsley
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.
