A hint of honey: Summer Veggie Omelette. Can you believe I’ve never made an omelette/omelet (same thing- spell it however you want) until now?
I have no idea why not! It just never crossed my mind. It might have something to do with not being much of a breakfast person. But that’s changing. And I admit that my first attempt at an omelette was intimidating. For the filling I sauteed a few summer vegetables, garlic, and onion, and topped it with a little lot of cheese. Omelette: 2-3 large eggs (I used 2) 1 Tbsp. water fresh herbs, chopped (chives, basil, etc.) salt and freshly ground black pepper butter, to grease the pan Filling: drizzle extra virgin olive oil onion, thinly sliced garlic, minced bell pepper, diced fresh corn, kernels sliced off zucchini, diced tomato, seeded and diced salt and freshly ground black pepper, to taste cheese (Cheddar, Gruyere, Gouda, etc.) 1. Spinach Pesto with Whole-Wheat Pasta. Bring a large pot of salted water to boil.
Prepare a large bowl of ice water; place a colander inside, resting in ice. In batches, stir spinach into boiling water. Cook until wilted and bright green, about 30 seconds. Transfer spinach to the colander (in the ice bath) to stop cooking. Kimchi Omelet Recipe. Monday, November 7, 2011 Kimchi Omelet Every week, about 2-3 times a week, I go to physical therapy for my knee.
The exercises are quite boring – lift your leg up….put it back down…and repeat 3,251 times. In the middle of the wall hangs a television, and every time, I thank the owners for putting that TV there. I don’t know if I could handle the monotony of these exercises without the company of Regis & Kelly, Rachael Ray or Dr. Rachael was on last week and she came up with another clever little saying, “BLD” or food that’s great for breakfast, lunch or dinner. So here’s my BLD recipe for you – a Kimchi Omelet. But kimchi isn’t the secret ingredient here – it’s actually the Mirin, or Japanese sweet rice wine that really brings it all together.
This is a recipe I’ve created for client Mitsukan, the makers of one of the very best Mirin out there. Thibeault's Table: Italian Night. We had big bowls of spaghetti with meat sauce for dinner tonight.
I put the pot of sauce on to simmer early in the afternoon. Moe put in a request for my Gorgonzola Garlic Bread. I hadn't made it for him in awhile. We lived in Dunkirk, NY for a couple of years and we would go to Buffalo on a regular basis to shop, and when we did, we would have lunch at a little Italian restaurant that served this wonderful warm garlic breaded seasoned with Gorgonzola and Parmesan cheese. This is my copycat version. Home Cookin Chapter: Recipes From Thibeault's Table. Pad thai recipe.
Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) Basil Oil Recipe. Recepten & tips // Recepten.
Mushroom-and-Swiss Sliders with Spicy Fry Sauce. I went berserk the other night, whipping up some scrumptious sliders and topping them with some wine-soaked mushrooms and Swiss cheese.
What can I say? I was feeling mischievous. To slather on the slider buns—which were actually just storebought dinner rolls split like hamburger buns—I whipped up some spicy fry sauce. And for those of you who don’t know what fry sauce is…then you’ve never been to Utah or eaten fries late at night in a college dorm mess hall. Fry sauce is nothing more than ketchup and mayonnaise. It’s my purpose on Earth to expose these things. Start by making the spicy fry sauce: throw some mayo into a small bowl… Then add some ketchup. And some cayenne. Stir it together till it’s all combined, then set aside. Chop up an onion… Melt 4 tablespoons butter in a large skillet. Toss and stir them around, cooking them for about five minutes or so.
Then grab the mushrooms, then chop ‘em all up. And throw ‘em in the skillet with the onions. Then pour in the wine, baby! Meat. Gevulde rapen met zeevruchten. Sriracha Mayo- Creamy Chili Hot Sauce- Spicy Mayo. The internet is all afire about Huy Fong’s Sriracha Hot Sauce lately and I’m still fired up (no! Not from the consumption of the chili sauce), but from all the headlines on the internet.
The spicy buzz seeds from Huy Fong Sriracha articles by The New York Times, Serious Eats, Andrea Nguyen’s thought provoking commentary, a little Twitter spat (no comment) and humbly, my little homemade sriracha style hot sauce recipe. All the hot sauce excitement has me glued to the computer with a pretty red hot sauce mustache tattooed to my upper lip. “Got Sriracha” anyone? Cause I certainly do.
The New York Times calls it “A Chili Sauce to Crow About“, “The United States of Sriracha” and ” The All American Sauce” and has an open call for yet to be unidentified Sriracha sightings (USS). Hamrolletjes met spinazie.