Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip… Continue reading Jicama omelette
Tag: egg dishes
Middle Eastern eggs poached in cumin-infused tomato sauce (shakshuka)
Heat 3 Tbsp olive oil in a large skillet, then add 1 sliced onion and 2 sliced, seeded jalapenos. Cook gently until soft, then add 3 cloves minced garlic. In a minute, add 1 tsp each cumin and sweet paprika as well as a dash of cayenne. Stir, then add a 28 oz can of… Continue reading Middle Eastern eggs poached in cumin-infused tomato sauce (shakshuka)
Egg white omelette with roasted asparagus
We had about 8 stalks of leftover roasted asparagus, which already were seasoned with olive oil, salt and black pepper. We cut them into bite-sized pieces on a diagonal. We then sauteed the asparagus pieces in a small saute pan, and then add 6 egg whites (lightly mixed). We browned it on each side, then… Continue reading Egg white omelette with roasted asparagus
Mini-frittata with grape tomatoes, leeks, Gruyere, and chorizo
We made two dozen of these as a Thanksgiving appetizer. Recipe to come. (Nov. 2014)
Vanilla meringues
After developing a meringue addiction while in Ixtapa, I decided to try my hand at making meringues at home. For this first try, I followed a simple recipe from the Azorean cookbook that involved whipping 3 eggs with 1 cup granulated sugar (here, vanilla-infused sugar) until stiff (about 9 mins on the hand mixer), then… Continue reading Vanilla meringues
French toast
We used this recipe: http://www.epicurious.com/recipes/food/views/French-Toast-40039 but also added a dash of cinnamon. Daniel prepared the egg mixture. We love ciabatta bread for this dish. (Jan. 2015)
Broccoli and portobello frittata with Yukon potato crust
This recipe was inspired by a delicious frittata that my friend Leah shared with me last week. I will try to post the recipe later. (Mar. 2015)
Grape nut pudding
This is a New England custard that Daniel grew up eating, a food memory for him. We finally made the recipe: http://www.food.com/recipe/grape-nut-pudding-330173. Instead of vanilla extract, I added a whole vanilla bean (split and seeds scraped) to the scalded milk and used vanilla-infused sugar instead of regular sugar. I also learned how to scald milk… Continue reading Grape nut pudding
Cooking Adventures 