Batter Licker

February 28, 2010

brunch: poached egg with truffle salt, scrambled eggs with pancetta, sweet potato hash with caramelized onions, toast with homemade jam, and citrus slices

Filed under: breakfast, brunch,eggs,potatoes — Tags: , , , , , — Kristen @ 3:19 am

Brunch is without a doubt my favorite meal, not just because it offers an array of delicious food but also because it has a certain ad hoc quality that most meals lack. While I love a complicated recipe that requires exact measurements, there’s something almost magical about a meal that comes together without any real need for measuring spoons and cups and without a specific list of ingredients in mind.

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Growing up, I remember my dad opening the refrigerator door on weekend mornings and peering in with him to see what seemingly random assortment of leftovers could be turned into a magnificent spread for brunch. Frequently, this resulted in some sort of scrambled egg surprise, with scrambled eggs being dressed up with staple items that we always had on hand (e.g., onions and potatoes), random leftover veggies (e.g., broccoli, mushrooms, who knows) and meats (e.g., grilled steak or chicken, maybe even deli ham from the week’s sandwiches), and always loads of salsa. These were my first moments in creative culinary thinking.

All awww’s aside, I’ve never really gotten over a good scramble. But poached eggs? Now, those fluffy little pillows are purely ethereal. (more…)

February 26, 2010

candying made easy: ginger and kumquats

Filed under: candy,dessert,vegan — Tags: , , — Kristen @ 7:54 am

I know what you’re thinking: “Candying made easy, indeed. Clearly it’s an oxy moron that only an insensitive foodie who happens to have been making candy since she was about 6 years old would think to be actually and truly descriptive of the candying processes below.” But before you balk, please note: You don’t need a candy thermometer to make either of these recipes. (Not that the candy thermometer is the bad guy in candying. If anything, he’s the only one who will never lie to you about how your candy is turning out. So you should befriend him – only scrumptious and impressive yet incredibly budget-friendly candy desserts will follow.) But I digress.

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I adore most things ginger, and when someone suggested that a little chopped up candied ginger would be a delicious addition to my soft ginger molasses cookies, I sent myself on a mission. (more…)

February 17, 2010

prosciutto and fig pizza swirls

Filed under: pizza — Tags: , , , — Kristen @ 3:11 am


From the simple dough-sauce-cheese combo to toppings galore, what’s not to like about pizza? Pizza offers incredible flexibility and can accommodate everyone from the most adventurous eaters on down the foodie totem pole to the blasphemous cheese-haters picky eaters.

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Pizza is also really easy to make at home if you buy fresh dough from your local pizzeria or Whole Foods, and then you won’t be limited as to toppings or sauces. Big fan of a standard Margherita pizza but want to use heirloom tomatoes? Now’s your chance! Want to transform left over barbecued chicken from the weekend into a different-but-delicious dish that won’t leave your family groaning about eating left overs? Make barbecued chicken pizza – or any type of pizza with chicken on it, for that matter.

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So here I am, pontificating the merits of pizza as though you weren’t already pizza’s biggest fan. But let me tell you, as delicious as six slices a slice can be straight out of the oven, or after a night of embracing your inner lush, or for breakfast even after it sat on the counter all night (I know – unsafe practice; but I don’t know anyone who has ever gotten sick from it), pizza has never been quite so irresistible as it is in the rolled-up and sliced form of a pizza swirl.

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