Monday, April 16, 2018

Turkish Eggs

I tried Turkish eggs for the first time whilst abroad in India. I had them at a delicious little tea and breakfast shop in Chennai and I instantly fell in love. If you've never had them, you might find the description of the dish a little odd or off-putting but stick with me. Basically, you start with yogurt, warm it up with a little minced garlic and salt, and scoop it into a bowl. Nestle a poached egg on top and then drizzle with a delicious garlicky, spicy butter. Toast some pita for dipping and dig in.

Eggs and yogurt sounds a bit weird, I know, but it's really delicious and one of my new favorite breakfasts ever. It's got enough protein to fill me up through the afternoon but it's light enough that I don't feel sluggish after chowing down.
Ingredients [serves 2]
yogurt
6 oz. Greek yogurt
1 garlic clove, minced
¼ teaspoon salt

butter sauce
2 tablespoons butter
1 tablespoon olive oil
½ teaspoon crushed pepper flakes
2 cloves garlic, sliced
white end of a scallion, chopped

2 eggs
pita bread, toasted
scallion greens, chopped

Monday, April 9, 2018

Pasta alla Vodka Sauce

I've become kind of obsessed with this Bon Appetit recipe for fusilli alla vodka. I've made it enough times that I no longer need to look at the recipe (not that it's that difficult) but I've also made a few modifications, including using rigatoni, adding peas, and baking it, which yields a deliciously crisp pasta with that baked-in-sauce taste. It's divine.

This makes a delicious weeknight meal because it's quick and simple but it looks and tastes luxe.
Ingredients [serves 4 to 6]:
1 pound pasta
¼ cup olive oil
½ onion, finely diced
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
½ teaspoon black pepper
½ cup tomato paste
2 tablespoons vodka
1 cup heavy cream
¼ to ½ cup reserved pasta cooking water
2 tablespoons butter
¼ cup grated Parmesan
*recipe has been modified to my preferences; original recipe is linked above

Monday, March 19, 2018

Mushroom Quinoa Risotto

I'm back from India and I'll be blogging about it over on my travel blog, if you're interested.

I'm not the biggest fan of quinoa. I find it too fine of a grain and it gets stuck all in my teeth and the texture isn't the most appealing to me. However, whilst in Lisbon last October, we went to this delicious restaurant called A Cevicheria and had what they called "quinoto," which was quinoa risotto. It was so creamy and decadent and delicious, I decided that it was the only way I was going to be eating quinoa ever again.

Since we had some quinoa in the pantry already, a few days after our return, I gave it a go. It wasn't the prettiest looking dish, but it was really tasty and comforting and because of that, I thought it was worth sharing.
Ingredients:
2 tablespoons + 1 tablespoon butter
1 tablespoon olive oil
4 oz. mushrooms, sliced thin
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
1 cup quinoa, rinsed
4 cups chicken stock, room temperature
½ cup cream
¼ cup grated parmesan
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