I know everyone is baking up a storm in their kitchen for the holiday festivities and I’m running behind! I wanted to post one last Thanksgiving related recipe before moving on to the Christmas holidays. Yes, I’m totally irrelevant. Please don’t mock me.
Oxtail soup has always been a favorite of mine. I didn’t grow up on it but I eat it often enough, as if I did. My sister made this dish for me years ago and ever since I always make it a point to cook it whenever Chris or I are sick with a cold/flu or when it’s cold out. It’s not a heavy or chunky soup, it’s a brothy soup with a ton of flavors. I always make a big pot of it but having it day after day can get boring and tedious.
I love dim sum. My friend Lisa and I meet up once a week or once every other week for lunch at our favorite dim sum spot. There’s something about dumplings I find very comforting. Pork and Preserved Egg Congee, also known as Jook or Porridge is a common item you’ll find at a lot of dim sum restaurants. I used to love ordering this dish but by the time when I’m done eating, I’m already halfway full which doesn’t leave me a lot of room for other dishes. I now make them at home whenever I have a craving. It’s usually when I’m under the weather or when the weather is gloomy. Neither was the case today, I just felt like having something soothing.
I hope everyone had a wonderful July 4th! Over the holiday weekend, I made breakfast for us. Our normal weekend breakfast usually consists of scrambled eggs, hash browns and Vermont maple sausages. I know, we’re boring! Well, boring no more.
Today’s recipe is inspired from a meal I had a couple of months ago at a pub that Chris and I had brunch at. They had an item called Lamb Ragu with Poached Eggs, which I ordered and it tasted delicious. So I decided to use that idea to make it at home. I took my Beef Empanadas with Olives and Raisins filling and added tomato sauce to it. It was scrumptious! So if you’re trying to cure the breakfast blues, give this dish a try. Have a great weekend!
I know today’s recipe doesn’t exactly scream Mother’s Day but it’s so darn cute and tasty that I thought I’d share it anyway. Plus it’s so easy to put together and it’s finger food! That being said, this is a scrumptious starter for any brunch, even a Mother’s Day’s brunch.
Last weekend Chris and I joined Kimi and her family for lunch at this tapas place. One of the many delightful dishes we tried was a small plate called Fried Duck Egg, Chorizo Cracklings, Toast. It was such a simple yet tasty dish that I wanted to recreate it at home. I managed to score some duck eggs at my butcher. I’ve been meaning to give duck eggs a try but I just didn’t know how to prepare it or what to expect.
It was a lazy Sunday yesterday. Didn’t do much but cooking and chores, which included ransacking my fridge and tossing anything past its prime and unpleasant. I was going through the fridge and saw some leftover fresh capellini pasta and bell pepper I wanted to use up, and this dish was the perfect place to use them in. The frittata was very filling. The pasta really made it more substantial than your average frittata and it gave it texture! Enjoy this on any lazy day off. Until next time…
I love making frittatas. It’s one of those dishes you can throw in whatever you have on hand. And you can feed as little or as many people as you need. Not only is it versatile, it’s quick and easy to make. Chris and I didn’t have our first meal of the day until almost noon yesterday so this was the perfect brunch to start our day. I served it with some hash browns and a glass of juice. You can also add a side of fruit or salad if you desire.
I saw some quail eggs at my local market when I went shopping with Kimi and decided to pick some up. They were so cute and since I have never cooked with them before I thought I make it easy on myself and make it a breakfast/brunch item. This is an easy dish to make and it’s so darling! I had some leftover mini heirloom tomatoes I garnished this with. A no muss no fuss dish. Of course, you would need to have other breakfast items to accompany with this egg cup.
I got these crème brulee dishes not because I wanted to make crème brulee (I don’t have the torch) but because I thought it would be nice to make individual tarts or quiches. Yesterday, I discovered that it would be groovy to use them in baked eggs as well (Yay! these individual dishes aren’t as limited as you think). I served it in the dish but it would be just as presentable sans dish, if you grease them prior to baking.