Batter Licker

August 27, 2011

breakfast padrón pepper poppers

Jay left for the East Coast earlier this week. Why anyone would want to travel to a coast that features the weatherly pleasures of both earthquakes and hurricanes – and in the same week! – is beyond me.

(In all seriousness, I hope everyone back East is okay. Also, maybe it’s time to consider moving to California.)

But it hasn’t been the worst experience to come home, exhausted, and throw together such genius dinner plans as “an abundance of lightly salted, raw dry-farmed Early Girl tomatoes” that would normally induce Jay to fast for the evening; and “sauteed broccoli with microwave-zapped potato à la mode,” where “à la mode” refers to a giant scoop of Greek yogurt atop the potato but also to a scoop of baklava Greek yogurt ice cream enjoyed while watching Project Runway.

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His absence also left me unsupervised and unhurried at the farmers market this morning. $40 and more than a weeks’ worth of produce later, I meandered homeward with nectarines, Early Girl and Green Zebra tomatoes, basil, Napa cabbage, pink-speckled cauliflower, onions, summer squash, figs, and a handful of pimientos de Padrón in tow.

I had wanted to try the Padrón peppers since their seasonal debut about a month ago, but staved off the urge because Jay is not particularly keen on peppers. But because he was still away and I was feeling a bit sad (whoever said 4 days of alone time is phenomenal lied, or hasn’t dated Jay, or hasn’t been part of the goofy fun the fiance and I have been having for the past 10 years), I decided it was time to pick some peppers, and whip up something new and fun for my first meal of the weekend.

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Having craved jalapeno poppers for the past week but realizing it was still not quite 10 a.m., I set about on a mission to create a breakfast-appropriate popper. (I add peppers to my eggs all the time and love chile rellenos, so I’m surprised I hadn’t thought of stuffing peppers with eggs, onion and cheese sooner.) (I also like parentheses.)

Now that you’re on board, let’s get to some rebellious popper-making … (more…)

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…)

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