Yotam Ottolenghi's Shakshuka Recipe on Food52. Shrimp Saganaki. However you serve it, you MUST have some very fresh, crusty bread, because you are going to want to sop up every last bit of this sauce.
For a printable recipe, click here Serves 2 (as a main course) Variation: Leave out the shrimp and crack a couple of eggs into each ramekin. Bake 10 minutes or until whites are set and yolks are still runny 12 large shrimp (peeled, deveined, tail on)3 tablespoons of olive oil1/2 small red onion, sliced1/2 green bell pepper, sliced1/2 yellow (or red) bell pepper, sliced1/2 tsp crushed red pepper (depending how spicy you like your dish)1/2 cup kalamata olives, sliced 2 medium ripe tomatoes, diced (about 1 cup or so)1/2 cup Greek feta, coarsely crumbled (plus a little more for the top)1 tsp. dried Greek oregano1 cup marinara (or tomato) sauce1 tablespoon chopped fresh oreganosplash of Ouzo*salt to tastecrusty bread for serving Stir in the crumbled feta and the Ouzo.
How to Make Creamy, Perfect Egg Salad - Genius Recipes. How to Make Olive Oil-Fried Eggs with Yogurt - Genius Recipes. We all have our egg routines—the frying method you picked up from your dad, the well-honed minute count on your preferred hard boil, your singular place on the fluffy-to-creamy scramble continuum.
But no matter how much we love and cleave to our eggs just so, they can get awfully boring sometimes, can’t they? When was the last time you got a brand new egg routine? Not just an experiment, but an egg delivery method that was truly quick, repeatable, and satisfying enough to make it into the rotation (and displace the regulars)? Lady & Pups' Magic 15-Second Creamy Scrambled Eggs Recipe on Food52. The best omelette hack - INSIDER. Ray Bouknight / Flickr The INSIDER Summary: This hack for making omelettes involves cooking the eggs in a plastic bag instead of a pan.All you have to do is bring a large pot of water to a boil, crack your eggs into a large gallon plastic zip bag, shake them, add the ingredients, and then cook the plastic bag in the boiling water for 12-15 minutes.The result is fluffier eggs that are cooked more evenly throughout.
3 Dozen Ways to Turn Hard Boiled Eggs into Dinner. Roger Vergé's Fried Eggs with Wine Vinegar Recipe on Food52. Caramelized Onion, Coconut, and Egg Curry Recipe on Food52. Make Your Scrambled Eggs Creamier—Without Adding a Thing. To make the dreamiest, creamiest scrambled eggs, you don't need any additional ingredients: No cream or half-and-half or crème fraîche; no cornstarch or potato starch; no "who's-its and what's-its galore.
" But what you do need is a blender. And while this doesn't bother me—I rip-roar through the kitchen using every utensil and appliance in site—, perhaps it will irk you. (Commenters, have at it!) And so I defer to Tyler Kord, Chef at No. 7, author of the delightful A Super Upsetting Cookbook About Sandwiches, and brain-father of the Broccoli Classic. While "there are many ways to [scramble eggs], and all of them are good, there is one perfect way," Kord writes. When the yolks and whites are completely blended together... How To Cook Eggs in an Electric Pressure Cooker — Cooking Lessons from The Kitchn. (Image credit: Kelli Foster) The pressure cooker is an old-fashioned appliance that is enjoying a renaissance of sorts, and there are many good reasons why.
Chief among them is the fact that it just cooks so many foods so well; if you have a pressure cooker, you know what I mean. You probably had a gateway experience that made you say Oh! This is what this thing can do. For me, that gateway cooking experience was simple and elemental: soft- and hard-boiled eggs. On Electric Pressure Cookers The other reason that pressure cookers are enjoying renewed popularity, in my opinion, is the rise of the electric pressure cooker. The only catch to electric pressure cookers is that they aren't as powerful as stovetop models, so recipes need a little adaptation. Sautéed apples, bacon and black pudding with a cheddar-rarebit crouton How to Make Japanese Soft-Cooked Eggs (Onsen Tamago), No Hot Spring Required.
[Photographs: Vicky Wasik] More Breakfast Everything you need to make the most important meal of the day delicious.
Classic French Herb Omelet. Onsen Tamago (Japanese Soft-Cooked Egg With Soy Broth) Recipe. Chorizo, Sweet Potato and Caramelized Onion Frittata - BigOven. A healthy savory breakfast or brunch with the perfect amount of spice!
A Chorizo Sausage Sweet Potato Frittata with perfectly caramelized onions for the perfect amount of sweetness! This impressive but easy frittata is Paleo and Whole30 friendly, and a recipe you’ll turn to again and again to feed your family and friends! Oooh this was good. I can say that because I just had a generous helping of it for dinner, after some for lunch (and a snack…yup) and it was REALLY good.
Nick Stellino - Bread Fritters. Ingredients: 4 eggs 6 tablespoons Italian Bread Crumbs 4 tablespoons grated Parmigiano Reggiano Cheese 4 tablespoons grated Provolone or Romano Cheese 1/4 teaspoon salt 1/4 teaspoon pepper 6 tablespoons olive oil Serves 4 to 6Printable VersionIn a large bowl, mix the eggs, bread crumbs, Parmigiano Reggiano cheese, Provolone, salt and pepper.
Heat half the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. When the oil is ready, reduce the heat to medium. Carefully spoon generous tablespoons of the bread mixture (about 6 to 8) into the hot pan. Upside-Down Bacon-Onion Omelet. This is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.
I love to make omelets this way as I think they cook so evenly. Julia Child's Simple Trick for Perfect Poached Eggs Every Time — Tips from The Kitchn. We have a trick from Julia Child that will completely change the way you poach eggs.
And by "change," I mean be prepared to make flawless poached eggs for the rest of your life. How to make the perfect shakshuka. Sometimes, I wonder what we all ate before Yotam Ottolenghi came along. Imagine a world without supermarket own-brand tahini, where za’atar was just a Scrabble high-score, and parsley came in decorative sprigs rather than great zesty pawfuls. How terribly dull breakfast must have been before the wonderfully exotic-sounding shakshuka entered our national vocabulary. Indeed, Sarit Packer and Itamar Srulovich, who left the Ottolenghi stable to open up on their own, say their restaurant Honey & Co gets “a surprising number of calls asking if we serve shakshuka”.
Though this spicy tomato-and-egg dish has its origins in North Africa, the Israeli duo put its popularity down to the fact that it’s what “most people conjure up when they think of a Middle Eastern breakfast”. The appeal is no mystery – for the three people in Britain who haven’t yet succumbed, the key to this very simple one-pot meal is in the name, which pleasingly, means to mix or shake up, depending on the language concerned. French Omelette With Fines Herbes. 3 Easy Dishes That Helped One Woman Lose 135 Pounds. If you read the New York Times bestselling memoir It Was Me All Along ($24; amazon.com), then you already know about Andie Mitchell’s inspiring 135-pound weight loss journey. Her secret? Balance. Although she eats healthy for the most part, she doesn’t completely deprive herself of the rich treats (cakes, pasta, nachos) she loves.
If you’re wondering how Mitchell strikes that balance, you’re in luck. She has come out with a new cookbook called Eating in the Middle ($28; amazon.com), which she describes as “mostly wholesome with a sprinkling of decadence…exactly how I live my life.” Read on for three of her easy, flavorful recipes. All the Greens Frittata. 3 Easy Dishes That Helped One Woman Lose 135 Pounds. Mushroom and manchego omelette Recipe - Spanish. Frank Camorra's mushroom and manchego omelette. Photo: Marcel Aucar Ingredients 3 free-range eggs salt and pepper 40ml olive oil 1 large flat mushroom, thickly sliced.
Video: How to Poach Eggs, the Foolproof Method (Really!) [Video: Jessica Leibowitz] Wouldn't it be great if there was a poached egg method that works every time, and better yet, allows you to poach your eggs in advance, ready to be served at moment's notice? I've wanted to write about poached eggs for a while. Egg-poaching is a technique that looms large in my legend, as they would for anyone who's had to cook several hundred (or maybe even thousand) of them in various restaurants. See, even after years of practice, my success rate hovered at maybe around 75%. Every time I dropped an egg in the pan, I'd make sure to drop a second, knowing that at least half the time, one of them would break or come out looking like a wispy ghost, its wet white tentacles threatening to spread over your toasted English muffin or shrouding your frisée aux lardons salad.
The Food Lab: The Hard Truth About Boiled Eggs. [Photographs and video: J. Kenji López-Alt] More Eggs Buying tips, techniques, and recipes, no matter how you like them. Back when I was a lowly line cook at a fancy-pants restaurant in Boston, as the new guy,* it was my job to wake my butt up at the crack of dawn to come in early and prep breakfast whenever one of the Beacon Hill politicians wanted to impress their campaign funders with boozy waffles and perfectly soft-boiled eggs topping their asparagus. . * Let's just call it like it is: I was the kitchen bitch.
Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Spinach & Potato Frittata. Parmesan Spinach Scramble. How to Brûlée Eggs. Recipe: Picnic frittatas {video} - Rachel Khoo. Picnic frittatas Super easy to make, and (as suggested by the title) perfect for taking along on a picnic!
Also a great way to use up leftovers or all your odds and ends in the fridge.