RANDOM RECIPES TO INSPIRE YOU TO COOK!
More than Basic Baked Eggs in Tomato
Ingredients
4 ea eggs
salt and pepper to taste
For Tomato Sauce:
3 Tbsp olive oil
1 ea carrots, finely diced
1 ea onion, finely diced
1 ea bell peppers, finely diced
2 garlic cloves, finely diced
1 tbsp tomato paste
1 tsp dried oregano/Italian seasoning
28oz chopped fire roasted canned tomatoes
salt & pepper to taste
Garnish:
10 ea leaves of basil, chiffonade
4-6 slices of sourdough
3 Tbsp butter
Method:
Follow the recipe for the tomato sauce below, or cheat and use your favorite jar.
In a medium-large saucepan add olive oil over medium-high heat. Add carrots once pan is hot. Cook for 5 min or until softened. Once carrots are softened add onions and bell peppers and cook for 5 min or until softened. Make sure to keep stirring through throughout the process.
Add the garlic to the saucepan and cook till fragrant. Add the dried oregano or Italian seasoning with tomato paste and cook for 2-3 min. Add the canned tomatoes and simmer for 20 min. Using a blender, pulse tomato sauce until smooth. Transfer to container for later usage.
Preheat oven to 375F.
In a cast iron pan add 2 cups of the tomato sauce, make sure to cover the entire pan. Form dimples in the sauce with a spoon and crack your eggs into the dimples. Add salt and pepper to taste. Bake for 20 min or until eggs are cooked (whites cooked and center is still runny).
On a sheet tray, arrange your bread evenly to not overcrowd. Place in oven and bake for 5-10 or until toasted.
Time to plate. Drizzle a little an olive oil on top. Sprinkle basil. Slather some butter on the toasted bread and dip in the shakshuka.
Fried Pickles
Ingredients:
For the pickles:
Vegetable Oil, for frying
½ cup all-purpose flour
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 tablespoon salt
½ cup cold seltzer water
1 cup dill pickles, sliced
For blue cheese sauce:
½ cup buttermilk
¼ cup sour cream
½ teaspoon garlic powder
½ lemon, juiced
1½ teaspoon Worcestershire sauce
¼ cup blue cheese, crumbled
Salt and pepper to taste
Method:
Get your makeshift fryer to 375F (make sure the pot has enough oil to cover pickles when frying). Mix together all your dry ingredients with a whisk in a bowl. Add the seltzer water to the bowl with your drying ingredients and whisk until everything is mixed.
Dip your pickles into that tasty batter and transfer straight to your preheated fryer. Make sure to flip pickles when they are cooking. Cook for 2 min on each side.
Onto the blue cheese sauce. Mix your buttermilk, sour cream, garlic powder, lemon juice, and Worcestershire sauce in a bowl. Once mixed add the blue cheese. Once added, fold it in a couple times or it will look snotty!
Once your pickles are cooked take them out and dry them on a piece of paper towels and make sure to SALT!
They are ready to enjoy. Make sure to dip those sexies in the sauce because let's face it blue cheese makes everything better!
Abe’s Benedicts
A healthier, GF version of Eggs Benedict with a Balkan twist!
Ingredients:
Polenta Cakes: (or buy ready made and remove this step and move to step 4)
3/4 cup polenta
4 cups water
1 tbsp salt
1 tbsp olive oil
1 tbsp butter
1 tbsp vinegar
4 eggs
4-8 slices Canadian bacon
Feta Creme:
1/2 cup feta
1/2 cup sour cream
1 tbsp milk
Salt and Pepper to taste
Garnish:
Micro greens
Black salt
Method:
Bring large pot of four cups of water to boil. Add salt. Once boiling slowly add all the polenta while whisking at the same time.
Cook on med high heat, continuously whisking for 8-10 min until the polenta is cooked.
Once cooked place the polenta on a tray, thickness should be around one to half an inch in height. Cool in freezer for 30 min.
Meanwhile bring a large pot to a simmer to poach your eggs. Salt water and add a tablespoon of vinegar.
In a bowl add all the ingredients for Feta Creme and blend with immersion blender.
Cook Canadian bacon in a large pan. 5-7min depending on thickness.
Once water is simmering poach eggs for 3-4min.
Once cooled use a round 4 inch cookie cutter to cut them out. Alternatively buy the pre-made polenta roll and slice 1/2 inch medallions.
In a large hot pan add a tablespoon of olive oil and a tablespoon of butter.
Fry the polenta cakes for 2-3 min on each side.
Time to plate! Place polenta cake on plate add bacon on top with poached egg. Spoon over Feta Creme and top with micro greens and salt. For extra fanciness drizzle a little olive oil. Pofta Buna! ( Enjoy your meal in Romanian).