Tag Archives: Simple

recipe goodness :: baked eggs in spicy tomato sauce

Baked Eggs in Spicy Tomato SauceIf you know me well, you know how much I love to #putaneggonit. Pretty much any dish can be made better with a gooey yolk coating whatever was lucky enough to be blessed with it. So with a container of grandma’s leftover sauce in the freezer and a new carton of eggs in the fridge, I added one additional ingredient to make this one-pan dinner a keeper: spice. You could call this your lazy evening meal, but I bet it would impress any dinner guest too.

Baked Eggs in Spicy Tomato Sauce
Serves 2-3

32 oz Grandma DiLaura’s Tomato Sauce
2 fresh chorizo sausage links {optional — meat version}
1-2 teaspoons red chili flakes {optional — add instead of chorizo for vegetarian}
1 tablespoon olive oil {if using chili flakes}
1 large egg per person

  1. Preheat oven to 450 degrees
  2. If making a meat version: remove chorizo from casings and break up in little pieces. Heat pan to medium heat on stove and cook chorizo until no longer raw, 2-3 minutes. Drain excess oil from pan.
  3. If making vegetarian version: heat a tablespoon of olive oil in pan on medium heat and add chili flakes. Cook 1 minute to release the fragrance of the chili flakes.
  4. Add sauce to a small baking dish with enough volume to fit 40oz+ so sauce doesn’t overflow while cooking. Stir in chorizo {meat version} or chili flakes {vegetarian version} and put dish in preheated oven for 20 minutes.
  5. Once sauce starts to get a deep red with brown, bubbly edges, remove the pan from the oven. Crack eggs into small separate bowls for each one. Gently pour each egg on top of the sauce, spacing each one out. They’ll start to run and look like floating continents — that’s the beauty of it!
  6. Place pan back in the oven and cook for about 5 minutes or until the white is firm when touched with a utensil and no longer raw.
  7. Remove from the oven, allow to cool slightly and serve in a bowl with a spoon and crusty bread to sop up all the goodness. Or over rice!
A Rainy Sunday Meal

A Rainy Sunday Meal

#putaneggonit
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Egg on Egg Salad {Introducing Bottarga}
Secret DiLaura Family Frittata with Sweet Italian Sausage
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Julia Child’s Rolled French Omelet

 

 

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recipe goodness :: more minted peas please!

peas

spring peas

There is something remarkably relaxing about shelling peas. It feels like I should be sitting under a big 200-year old oak tree, sipping lemonade while the biscuits bake in the oven. Sure, they are a bit of work, but as you snap each pod releasing the perfect pea pearls into your lapped bowl with a tink tink tink, there is a feeling reaped treasure. The beauty of these bright green gems is the hard work ends there. A little steam, olive oil and salt & pepper and you have a complete dish.

Pea Shelling Sunday

Pea Shelling Sunday

Steamed Spring Peas

2 lbs of peas in their pod {look for big fat pods}
1/4 cup water
salt & pepper to taste
1 tablespoon fresh mint, chopped
olive oil for drizzling

  1. Pour a glass of lemonade or wine and pop a squat with a large bowl in your lap.
  2. Patiently shell each pod letting the peas collect in the bowl {and saving the pods for stock?}
  3. In a 7-10″ pan add peas, water, salt and pepper and cover tightly with a lid.
  4. Heat to a simmer and then remove from heat and let rest with the lid on 10-15 minutes until tender.
  5. Drain any excess water, scoop into a bowl, drizzle with olive oil and season with chopped mint, more flake salt & pepper as needed.

It’s the Simple Things:
Homemade Ricotta
How To Cook The Perfect Sunny Side-Up Egg
Spritzy Sunday Morning Citrus Cocktail 
Barcelona Balsamic Chick Pea Salad
How to Love a Radish

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recipe goodness :: wild child broccoflower and celery root soup

Broccoflower Celery Root Soup

Broccoflower Celery Root Soup

I recently tried a soup from food52’s Genius Recipe series that promised preparation simplicity with unsuspected flavor complexity. The soup only has three main ingredients, one of which is water, with the other two being cauliflower and onion. Immediate reaction: plain peasant soup? But if you trust in Paul Bertolli {of Chez Panisse and Oliveto}, you will quickly realize the genius in this preparation creates a smooth, slightly sweet, creamy blend you would swear had a fair dose of artery-damaging cream. It does not.

So after making and happily consuming several batches of Paul’s cauliflower soup, I decided to apply his technique to other favorite wintry veg and see if the results were equally outstanding. Enter the wild child broccoflower — an offspring of the marriage between broccoli and cauliflower, it has the subtle broccoli flavor with the hearty cauliflower architecture. I decided to also throw in some celery root for it’s unique flavor that I thought would add an additional brightness to the bowl. Result? Success round two.

Bright Green Broccoflower

Bright Green Broccoflower

Wild Child Broccoflower and Celery Root Winter Soup

Adapted from Paul Bertolli’s Cauliflower Soup | Serves 8

3 Tablespoons Olive Oil
1 medium yellow onion, sliced thinly
1 head broccoflower, broken into florets
1 celery root bulb, peeled and sliced thinly
Salt to taste
6 cups water, divided
Extra virgin olive oil
Freshly ground black pepper

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the broccoflower, celery root, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency {or use an immersion blender in the pot, being careful not to let hot soup splash onto you}. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2-1 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
Steam the Broccoflower Florets and Celery Root

Steam the Broccoflower Florets and Celery Root

Brrrrrrrring on Other Warming Wintry Dishes:
Best Butternut Squash and Green Apple Soup
Grandma’s Italian Wedding Chicken Soup

Braised Grass-Fed Beef Brisket and Polenta
Irish Steak & Guinness Puff Pastry Pie 

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