Wednesday, April 30, 2014

Homemade Hot Dog & Burger Buns

I hate buying store bought hamburger and hot dog buns. Nothing against the quality, it's just that most of the time, half the package gets thrown out because my family can't finish the whole thing within a reasonable time frame.

The motivation behind me wanting to make my own buns was because I wanted to make a sandwich just for me and I needed a hot dog bun but I didn't want to buy an entire package of buns because again, there would be so much waste! By the way, that special sandwich will be revealed tomorrow and I'm crazy excited about it. So, if you're curious, come back! How's that for a teaser?

Anyway, it turns out that buns are pretty easy to make and they're super cute. I don't think I'd turn to homemade buns for a big barbecue for dozens of people (too much effort for a crowd that might not really appreciate it) but for a little grilling at home, I think they'd be kind of awesome. And by "kind of awesome" I mean super, mega, crazy awesome.
Ingredients [yields 4 buns]:
1 to 1½ cups flour
½ cup milk
1½ teaspoon honey
1¼ teaspoon dry active yeast
2 teaspoons olive oil
½ teaspoon salt
+ egg wash
+ poppy seeds
+ sesame seeds

Tuesday, April 29, 2014

DC Eats, Part 3

Before I get into the meat of this post (pun intended?), I wanted to share a snap I took yesterday. It snowed in North Dakota yesterday and I happened upon some thirsty baby deer drinking from a stream. When I stopped the car to take their photos, they all looked up and stared at me. I don't know if it was out of curiosity or aggression, but I hightailed it out of there just after taking these snaps, not knowing whether they'd try and bite my pigtails off. (Yeah, you have to put your hair in pigtails and throw on some overalls when you're in farm country like this.)
Our last day in DC was somewhat of a half day because we had to catch a bus back home at 5PM. We got up early and had breakfast at La Colombe. It's a brand spankin' new coffee shop in a little alleyway. The space is a converted garage and it's v. cool. The croissants are delicious, the coffee is fair-trade, and there's a decent amount of seating.

Monday, April 28, 2014

DC Eats, Part 2

Our second morning in DC began with a hearty breakfast at Kafe Bohem. It was a gorgeous, sunshiny day and the coffee shop was just a short walk from where we were staying.
The decor was kitschy with zombie presidents and other zombie-related art. Under any other circumstances, I would've been put off but seeing as we were in DC and in a hipster-ish coffee shop, I was able to forgive and enjoy.

Friday, April 25, 2014

DC Eats, Part 1

Hello! I'm in North Dakota today. I actually flew in yesterday and everyone's been saying that this place is "the middle of nowhere" and it seriously is. I doubt I'll have anything to share with on the blog but who knows? As my hero Justin Bieber said, "Never say never." FYI, I hate that guy and I was being sarcastic when I referred to him as my hero.

Anyway, as you may already know, I went to DC for a few days just to "get away" for a while with a friend. I'll be sharing activities over on my travel blog if you want to check that out. And obviously, I'm sharing our epicurious adventures over here.

We wandered into DC around 6pm (we traveled via bus) and our tummies were starting to rumble. Unfortunately, our dinner reservation wasn't until 8:45PM (because it was at a popular joint and the reservation times available to us were limited) so we got a "snack" at Ben's Chili Bowl. It was awesome and probably one of the best decision of the weekend. We shared Bill Cosby's favorite (chili dog), a chili cheeseburger, chili cheese fries, cole slaw, and a strawberry milkshake. We had brought a few snacks to munch on while sitting on the bus but junk food doesn't fill you up properly so Ben's totally hit the spot. Obama loves it, Bill Cosby loves it, and I love it. The chili is seasoned nicely, the sausage has that snap, the burger is tender, and the fries are crispy. The milkshake was basically semi-melted ice cream because it was so thick and rich and perfect.

Wednesday, April 23, 2014

Spicy Korean Style Chicken Wings

Have I mentioned how much I love wings yet? Oh, I have? Like a hundred times? Oh? Well, whatever, I'm saying it again. Wings are delicious and I love them.

I shared a Korean-style wings post back in November 2011, which is old, drab, and not so attractive. I boiled my wings in that post; what was I thinking? Everyone knows that you need to dust your wings in potato starch and fry them to get a good and crispy wing! Honestly though, if you're watching your weight or you're not keen on frying things, boiling isn't a bad option and neither is baking. You could also boil and then broil to get a bit of crispness. It's really up to you.

That sauce recipe in that old entry is yummy and simple, which is great and if you're not a fan of pulling every bottle out of the pantry, then it's probably a good one for you. Today's sauce recipe is just as simple to assemble, but it's got quite a few more ingredients. I think that this sauce has a slightly deeper, more complex, and better flavor. Or, you can just use my recipe and ingredients as a guideline and just wing it. HA! Buck, buck, let's get into it.
1 dozen chicken wings
½ cup potato starch
frying oil
2 tablespoons finely diced carrot (about 3 baby carrots)
2 tablespoons finely diced onion (about 1/8 onion)
1 tablespoon finely minced garlic (about 3 to 4 cloves)
1 serrano pepper, split in half
½ teaspoon sesame oil
¼ cup apple juice or apple cider
1 teaspoon soy sauce
3 tablespoon ketchup
1 tablespoon Sriracha
1 tablespoon hot pepper paste (gochujang)
1 tablespoon corn syrup or sugar
1 teaspoon Worcestershire sauce
1 teaspoon rice wine vinegar
+ chopped scallions and sesame seeds for garnish

Monday, April 21, 2014

How To: Poach an Egg

I've returned from my mini break in D.C. I've still got to sort through my photos and do a bit of editing, blah blah blah, but I'm going to be sharing some delicious restaurants that we visited. Unfortunately, I'm back at work today but guess what? I'm heading to North Dakota on Thursday. It's for work and I'll be in the middle of nowhere, but I've never been so I'm embracing it. I'll only be away for about 3 weeks before I have to come back to go to France - heyoh! - but being away from my kitchen will mean fewer posts. I have a few prescheduled posts ready to go, as well as a handful of photos that need to be edited and turned into posts, so I'll still have a presence; it just won't be daily like it's been for the past few months.

In the meantime, today I'm sharing instructions on how to poach an egg. I'm sure this has been done to death but I want to share my tips and tricks.
1 egg (super fresh)
salt & pepper, to taste
1 teaspoon white vinegar
small saucepan

Friday, April 18, 2014

Lemon Ricotta on Toast, 6 Ways

Before I get into my little spiel, I just wanted to let you know that I have some photos and a quick review of EN Japanese Brasserie (in NYC) up on my travels blog. My favorite friend hosted her fiancé's birthday party there.

I am so excited about this warm weather. I love the sunshine and I'm excited to plant our garden! According to the internet the last frost is April 30th so this weekend we're going to figure out what we want to plant and to get the garden boxes all ready. I've really grown to love gardening. It's a ton of work but it's also a lot of fun and it's really rewarding to eat super fresh produce picked by your own hands, you know?

Today, I thought I'd share another way to use my homemade lemon ricotta. Actually six ways! Well, six different toppings for a lovely ricotta-smeared toast. These would be a great delicious appetizer or hors d'oeuvres or even a dish to serve at brunch.
French bread
extra virgin olive oil
lemon ricotta (or regular ricotta)
+ salt & coarse black pepper
+ prosciutto
+ tomato & basil
+ berry jam
+ apple slices
+ honey

Just an FYI, there's no recipe page for this because you don't need it! I'm just sharing a concept with a few ideas for toppings and I think everyone's smart enough to get the gist, right?

Wednesday, April 16, 2014

Mustard Roast Chicken with Gravy

Just thought I'd let you know that I'm heading to D.C. today with my favorite friend and I plan on coming back with a few awesome restaurant reviews and plenty of photos.

I'm an anglophile. I admit it! My favorite teacher (in fifth grade) was British and he made me fall in love with the accent. I've actually got a pretty mean British accent; I 'ave a pri-ee good Essex accent, I can speak like a posh Londoner, and I 'fink my cockney ain't so bad, gov'nuh. I can remember to substitute "elevator" with "lift" and "cell phone" with "mobile" which I think is a pretty good start. I wish I were British, sigh.

But it's not just the accents that I love, you see. One specific thing I quite like about British culture is the traditional Sunday roast. I love the idea of having an almost celebratory meal (at least) once a week. I think it's just so sweet to gather your family to sit down and enjoy a well-prepared dinner together. Sunday roast is also known as roast dinner, Sunday dinner, and cooked dinner and it's a great tradition of making some sort of roast meat (beef, chicken, lamb) with lovely sides. I think it's a tradition I'd like to adopt.

A few Sundays ago, in the spirit of Sunday roast, I decided to roast a chicken. But instead of doing my usual rosemary and butter massage, I used a little mustard and thyme and lemon and it turned out really delicious.
5 to 6 lb. chicken
¼ cup dijon mustard
2 tablespoons coarse grain mustard
¼ cup olive oil
1 teaspoon salt
1 teaspoon black pepper
4 + 4 cloves garlic
4 + 4 cloves thyme
1 lemon
¼ onion

1½ cups water
1½ tablespoon butter
1½ tablespoon flour
2 cloves minced garlic
salt & pepper
splash of cream

Tuesday, April 15, 2014

Lemon Ricotta Pancakes

Inspired by my brunch experience at Isola, I was excited to make my own ricotta pancakes. I was so determined to make these super extra crazy delicious that I even made my own lemon ricotta to mix into the batter. I spent the better part of a Saturday morning researching several different ricotta pancake recipes in preparation. No one said food blogging was all fun and games, though honestly, doing research for recipes is fun to me (ahem, nerd alert). Some recipes used cake flour, some used all purpose flour. A few recipes used buttermilk. One recipe I found insisted on superfine sugar. But the step that seemed to pop up in almost every recipe was to incorporate whipped egg whites. Those whipped egg whites is what gives these pancakes a killer fluffy texture.

So, I did a wee bit o' experimenting and the following recipe is the fruit of my labor. It uses relatively non-fussy ingredients (except for maybe the homemade lemon ricotta) and it's a pretty simple recipe to follow. Though these pancakes are not necessarily ideal for one of those super lazy weekend mornings, they're not terribly hard to whip up. I mean, look at that photo right there; even if you're feeling kind of bum-ish, I think the idea of these entering your hungry tummy would provide enough motivation to break out a mixing bowl or two, right?
Ingredients [serves 2 extra hungry people or 4 normal humans]:
½ cup flour
½ teaspoon baking powder
1 tablespoon brown sugar (packed)
¼ teaspoon salt
½ cup milk (I like whole milk for this recipe but 2%, 1%, skim, almond, any of these would work)
1 teaspoon vanilla extract
2 eggs, separated
2 tablespoons melted butter (cooled)
1 teaspoon lemon zest
butter for cooking
+ maple syrup
+ powdered sugar
+ fruit

*You can certainly use regular store bought ricotta. I would mix in about 1 tablespoon of lemon juice into the ricotta and then let it drain. You could skip the lemon juice bit, but I find that store bought ricotta tends to be quite wet so I would still drain it for a few minutes to get rid of the excess moisture. Use a wet paper towel draped over a sieve set over a bowl and dump in the ricotta. Leave it alone for 20 minutes until a good amount of liquid has dripped into the catch bowl. Another alternative is to buy fresh ricotta from the store; I know my Whole Foods sells fresh ricotta.

Monday, April 14, 2014

Lemon Ricotta

I really wanted to try and make the lemon ricotta pancakes I had at Isola at home because they were delicious and when I eat yummy things at restaurants, I always want to try my hand at recreating the recipe. I loved how incredibly lemony the pancakes were and I thought that making a lemon ricotta would be the first step to infusing extra lemon flavor into the recipe. So, I'm sharing the lemon ricotta today and the lemon ricotta pancakes tomorrow, which is kind of how it happened in real life. I made the lemon ricotta on a Saturday afternoon and then I whipped up the pancakes on Sunday morning.

Sometimes, store bought ricotta has extra unnecessary ingredients mixed in, like thickening agents and preservatives, so I didn't think just adding a squeeze of lemon to the store bought stuff would cut it, especially for the uh-mazing pancakes I was planning on whipping up. Besides, ricotta is so easy to make and it only requires a few ingredients so there really is no excuse, right? Plus, when ricotta is infused with lemon, it is awesomely delicious. Once you've scrolled down, you'll see how I just spread it right onto some bread with honey. It's been added to my (long) list of favorite breakfasts.
Ingredients [yields approximately 1 cup]:
2 cups milk
1 cup heavy cream
1 lemon - zest and juice
½ teaspoon salt

*To make plain ricotta, leave out the lemon and use 1½ tablespoons of white vinegar to curdle the cheese. But honestly, the lemon ricotta is so good, I don't ever want to look at the plain stuff again.

Friday, April 11, 2014

What I Ate: Pasta with Vodka Sauce & Sautéed Kale

As much as I love to cook, sometimes when I get home from work I feel a little lazy and the idea of putting together a composed meal is too stressful to handle. On days like that, the only solution is to make the type of meal where you just throw what you've got into a pan and mix it all up.

In this case, I browned up some sausage bits, threw in a handful of sliced onions and peppers and garlic, added in a little canned tomato sauce, a shot of vodka, a splash of cream, and torn up basil bits. I also chucked in cubes of homemade fresh mozzarella and a palmful of crushed red pepper flakes. This rather haphazard accidental sauce got tossed together with a pound of spaghetti rigate. It wasn't necessarily the most elegant dish in the world but it was warm and delicious which is really all I'm looking for at the end of a 10 hour workday.

Once you scroll down to the bottom of this post, you'll also see a few photos of sauteed kale. Have you ever tried adding a few sliced jalapenos to sauteed kale? It's awesome.

Thursday, April 10, 2014

Chicken Noodle Soup

In January, it's so nice, while slipping on the sliding ice, to sip hot chicken soup and rice. Okay, so it's not January and I'm actually sharing a chicken noodle soup today, but I was singing this as I was making my soup. I mean, the kid was dreaming about hot soup in April too so this is totally appropriate. Do you guys remember that Maurice Sendak poem? Please say "yes" because Maurice Sendak was probably one of the best parts of my literary childhood and I'd be so sad if he wasn't a part of yours.

Even though today is actually quite gorgeous out (thanks, Mama Nature), April is full of rainy days (April showers!) and on those crap-tastic days, it's just awesome to sit down with a warm bowl of soup. There's just something so comforting about chicken soup too, right? It's like the best default soup that's loved by practically everyone and even though the canned stuff is easy and delicious, it's so much better to make soup yourself because you can control the ingredients and the sodium content. Plus, when you make it yourself, the noodles aren't fall-apart mushy.
1 cornish hen
12 cups water
½ cup diced onion
½ cup diced celery
½ cup diced carrot
1 tablespoon minced garlic
4 sprigs tarragon
1 bay leaf
salt & pepper to taste
1 tablespoon olive oil
1 cup egg noodles
+ pinch turmeric (optional)

Wednesday, April 9, 2014

Eggplant & Prosciutto Sandwich

The sandwich I'm sharing today is one of my favorite sandwiches ever. I'm almost afraid to hype it up because if you think it looks unappetizing and respond negatively, my feelings will be hurt. That's how much I like it. But I'm being brave and saying that this sandwich is so awesome that I sometimes burst into tears of joy when I think about it.

As you know, I went to a fresh mozzarella making class. So, for a few days there were two giant lumpy balls of cheese sitting in our fridge and I could hear them asking, begging, pleading to be used in an amazing sandwich and so I granted them their wish. This is a slightly labor intensive sandwich if you make the mozzarella, breaded eggplant, and roasted peppers from scratch. Luckily, ready-made versions of these elements are readily available in most stores so no need to shy away, okay? It's totally okay to take some store help if you need to.
breaded eggplant
1 medium sized eggplant
½ cup flour
2 eggs
½ teaspoon salt
½ teaspoon black pepper
1 cup breadcrumbs
¼ cup grated parmesan cheese
oil for pan frying

1 loaf Italian bread (crusty exterior, fluffy interior)
8 to 10 breaded eggplant slices
¼ lb prosciutto di parma
1 ball of fresh mozzarella, sliced
2 to 3 roasted peppers
handful of arugula (rocket)
balsamic vinegar
+ chips (I recommend kettle cooked chips seasoned with salt and black pepper)

Let's start with the breaded eggplant.

Tuesday, April 8, 2014

Roasted Peppers in Olive Oil

Roasted peppers, what can I say about roasted peppers. They're sweet, slimy (in a good way), slightly smoky - hey, we're alliterating with 's' adjectives. You can throw them on a sandwich, puree them and add to a soup or hummus, top a salad, serve as a side dish, sprinkle onto a pizza; it's such a versatile and flavorful ingredient. You can certainly buy amazing roasted peppers from the store but they're so easy to make, why not do it yourself? When peppers go on sale, which happens all the time in my neighborhood, it can be so much more economical to make roasted peppers than it is to buy them already made.

I've only ever seen roasted red peppers for sale, which makes sense. The reason you never see roasted green peppers is because green peppers are ones that are picked before they're fully ripened. So they've got a "grassier" and greener flavor (and that's why I prefer my green peppers raw). As it ripens, the pepper starts to turn yellow, orange, and finally it becomes red, which is when it's at its sweetest. I used red, orange, and yellow baby bell peppers because I think the variety in color is nice. I love the baby bells because they're sweeter and have fewer seeds. Plus, they're easier to peel since they're tapered and don't have any of those awkward bumpy bottoms that normal sized bell peppers have.
8 to 10 baby bell peppers (or 4 regular sized bell peppers)
3 cloves of garlic, smashed
¼ cup olive oil
½ teaspoon oregano
+ wide mouth half pint mason jar

Monday, April 7, 2014

Making Fresh Mozzarella

Every few months a pamphlet comes in the post advertising adult education community classes in my neighborhood (via PACE). There are belly dancing lessons, computer basics, crocheting, and several other pretty cool classes in the roster. We usually ignore the pamphlets because we're just too busy to be bothered. However, this season we saw that they were offering a fresh mozzarella making class! A class where you learn how to make one of the most delicious cheeses in the world?! We signed up immediately. That was several months ago (like, before Christmas) and it seemed like March 11th would never come but it totally did. Yes, yes, this class was a month ago and I'm only blogging about it now. I already had other posts queued up so this one just had to wait in line to be posted.

Anyway, I brought my camera along so I could blog the experience for you and for myself, as I rarely do anything as interesting as cheese making.
So I had been expecting to learn about the process of adding rennet to unpasteurized milk and waiting for it to curdle and cutting the curds and all that jazz but we actually started the class with ready made mozzarella curd, mostly out of convenience but also because of time limitations. The curd comes in blocks and is available at most restaurant supply stores and specialty Italian groceries. I was a little disappointed as it didn't really feel like we were doing any of the actual legwork that it takes to make cheese. It felt a bit like going to a cake-making class and starting with boxed mix.

Friday, April 4, 2014

Naughty Brownies

Yesterday I shared an angel food cake recipe and it was white and fluffy and sweet and delicious but let's visit a different sort of world today, shall we? A world full of sticky, gooey, crunchy, decadent, gorgeous, chocolatey brownies. It's not a bad world to be in. A world full of burgers and grilled cheese would be great too, but I digress.

These brownies are so over the top, they're almost vulgar. I mean, they've got a bit of everything I could grab from the pantry. When you set out to make them, you can add whatever you like. I'll list a few suggestions, which you can take or leave. I mean, they're just suggestions; they're not requirements.
1 box of brownie mix
2 eggs
½ cup melted butter
¼ cup heavy cream
¼ teaspoon sea salt
1 teaspoon vanilla extract
+ teddy grahams
+ coconut flakes
+ sprinkles
+ sea salt
+ marshmallows
+ candy bars chopped into pieces
+ nuts
+ chocolate chips or M&Ms
+ crunchy kettle cooked potato chips
+ pretzels
+ whatever else you like

Thursday, April 3, 2014

Angel Food Cake

Angel food cake is so appropriately named. It's white, fluffy, and it's fat-free. But you know, when I imagine angels, I imagine chunky, multiple belly roll sporting babies (with wings), which doesn't quite support the fat-free description, huh? Maybe the angel food cake is actually the soft white cloud that the chubby baby sits on? I don't know where I'm going with this train of thought.

To be frank, I think angel food cake is meh. I'm not saying it's not yummy but it's just not on the top of my list of delicious must-have desserts. However, it is a great way to use up egg whites and once in a while, it's not a bad thing to have some fat-free dessert (you're welcome, waistline). I make so many custards and ice creams (I'm sorry, waistline) and that means I end up with bowls full of egg whites on the regular and I can only make so many macarons, you know? I tend to collect the egg whites - usually 3 or 4 at a time - and keep them in a lidded container in the fridge. I'll keep adding to the collection with every custard that gets made and after a while, I have a full cup of egg whites. These "old" egg whites are perfect for whipping up a meringue and 1 cup is the perfect amount for my angel food cake recipe so here we go.
Ingredients [batter will fill a 6 cup bundt pan or 6 to 8 popover molds]:
8 to 10 egg whites (1 cup)
¼ teaspoon cream of tartar
1¼ cup granulated sugar (use superfine if you have it)
1 teaspoon vanilla extract
½ teaspoon salt
1 cup flour, sifted (preferably cake flour but all purpose flour will work in a jam)
*or for a chocolate version, substitute 1/4 cup of flour with 1/3 cup of cocoa powder
*electric mixer - you could make this cake with a whisk but it will require much more time and muscle

Wednesday, April 2, 2014

Rice & Beans

Though I am not Latina, I have my own rice and beans recipe that I think is quite good. It's a really yummy dish and it's good for you too. I shared a rice and beans recipe wayyyy back when my blog was only a few months old. It was a over two and a half years ago (October 2011); whoa, I'm getting old (sobs hysterically). Anyway, back then, I was v. new to food blogging and a bit unsure of myself and not so great at documenting and also not so great at describing how to make my recipes. Fast forward three years and I think my skills have improved greatly. That old post is pretty confusing - my sister complains about it all the time - so I thought it was time for an update.

This post was a lot of fun to redo because rice and beans are one of my favorite dishes and the fact that I got to eat it afterwards was amazing motivation. It's so flavorful, filling, and gorgeous to look at. It makes a great main dish and an awesome side; that's right, it's a double-duty dish. It's delicious alongside skirt steak (which is how I served it this particular day), with grilled chicken, inside a burrito, with a sunny side up egg; so many possibilities, so little time.
¼ cup diced onion
¼ cup diced bell pepper
2 cloves minced garlic
1 tablespoon olive oil
¾ cup medium or long grain rice (brown rice and/or wild rice would work too if you prefer though you'll need a little more stock and a longer cooking time)
¼ cup tomato sauce
1¼ cup chicken stock*

15 oz. can rinsed black beans (or 1 cup of dried black beans soaked overnight)
¼ cup diced onion
¼ cup diced bell pepper
2 cloves minced garlic
½ cubanelle pepper, diced
1 jalapeño, diced
2 slices of bacon, chopped*
½ teaspoon red wine vinegar
½ teaspoon cumin
½ teaspoon dried oregano
1 bay leaf
½ cup chicken stock*
+ salt to taste (probably only necessary if you use dried beans)

*The bacon can be substituted with a few drops of vegan liquid smoke and a little olive oil and the chicken stock can be replaced with vegetable stock to make this dish completely vegetarian/vegan.

Tuesday, April 1, 2014

Goat Cheesy Scrambled Eggs

Readers, I thought I should let you know that I'm going on a diet so this is going to be my last post for the foreseeable future. April Fools! I am totally kidding because eww, diets are stupid. I used to go on crash diets all the time to prepare for beach holidays and important occasions but I can't do it anymore. I don't have the willpower because I don't care enough and it's horribly unhealthy anyway. My body is my body and as long as the way I look doesn't cause an angry mob with torches and pitchforks to show up at my door, I'm happy.

But, that's not to say that I don't work on my bod. These days, if I've got to whip into shape, I just eat things that are a bit better for me, cut down my portions just a teensy smidge at each meal, and do squats while I'm brushing my teeth. I don't really have a name for this un-diet. It's just good sense. I'm sort of in that mode right now with the warm weather fast approaching. Plus, I'm heading to DC with a friend in a few weeks and I want to look a little less chunky for the loads of photos we'll be taking. And, I'm heading to France in about a month and a half and I'd like to look un-frumpy for those photos as well.

Eating an egg or two for breakfast is a great way to fill your belly with lots of protein. It will keep you full for longer than a bowl of cereal would. Normally, I'm a sunny side up kind of girl when it comes to eggs because I love a good runny yolk. I like to swirl my bread in it, I think it looks gorgeous, and it's so yum. Oddly enough though, recently I had a craving for scrambled eggs. Scrambled is how I used to eat eggs as a kid (because back then I was squeamish about raw yolk) so I'm guessing I was feeling a pang of nostalgia. But, instead of regular ol' scrambled eggs, I mixed in a little goat cheese to make them look and taste a little bit more adult. Aren't I so awesomely cool and sophisticated? Thank you, thank you, please, I'm blushing.
Ingredients [for 1]:
2 eggs
1 oz. goat cheese (a good sized clump)
black pepper to taste
splash of cream (or milk)
1 teaspoon butter
scallion for garnish
+ one or two slices of toast (I had French bread)
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