We all had the BLT growing up. It reminds me of simpler times; of Mom-made lunches and Wonderbread. It was not a gourmet sandwich, but it was critically acclaimed by kids and adults and would occasionally pop up on a restaurant menu. Yet, as my stomach grew and appetite widened, I felt that the BLT might be missing something. I was right.
Not that we ever take breakfast lightly – it’s an opportunity to eat, why should we? But recently we kicked the usual breakfast up a few notches with the advent of the BELT sandwich: crispy, oven-baked bacon, fried egg, fresh lettuce, and juicy tomato (plus a little cheddar cheese too). We did not just tack on another letter to the BLT, we refurbished the whole thing. Oven-baked bacon as opposed to fried – get your crispy on without suffering from too much grease. We put shredded cheddar cheese on top because it’s awesome. Added a fried egg to give you the protein you need to stave off hunger until lunch (added bonus: use the yolk for dipping). We kept the veterans: lettuce and tomato, as they seem to have achieved sandwich tenure. The mayo also stayed, but was enhanced with the garlicky heat of Sriracha, and the Wonderbread was ditched for a homemade, toasted Brioche-style roll. Shall I say anything more?
Those obnoxious highlighter yellow “SALE” stickers were a stroke of marketing genius. Ever the penny pincher, I could not resist picking up a 2 pound package of salmon for just $12. There had to be at least half a dozen fillets in the package – what a deal! Even before the checkout lane, I was adding up the possibilities. Not surprisingly, once I opened the package I realized that $12 salmon was quite a fishy purchase. But I was not going to be a fish out of water with this one.
Puns aside, the way to use not-so-great-quality fish is to give it the supporting role. Sure, that fillet may not look like star quality. But when flaked apart, the taste will make you glad it still made the cast list. Salmon went with swimmingly alongside green onions, tomatoes, dill, and goat cheese, but red peppers, mushrooms, basil, or feta cheese could be excellent substitutes. Really, it was like making a giant omelet, so add you favorites. Using fresh salmon rather than canned allowed us to keep the salmon moist without being chewy. The frittata was fluffy and filling, best served for a “breakfast for dinner” night. Pairing it with a fruit salad, whole grain toast, or even a blueberry muffin would make the dinner complete.
Salmon Frittata
Ingredients:
2-3 T olive oil
1 cup salmon fillets, cooked and flaked
5 eggs
¼ cup milk
2 T lemon juice
2 tsp Dijon mustard
1 T dill weed
¼ tsp oregano
Salt and pepper
1 small tomato, diced
1 clove garlic, minced
4 green onions, sliced
Goat cheese (separate into dollops)
Instructions:
1.Season salmon with olive oil, salt, and pepper. Cook for about 3 minutes per side, or until flaky but not dry. Flake apart to make about 1 cup of salmon.
2.In large mixing bowl, combine eggs and milk. Whisk vigorously until eggs are well beaten.
3.Add all remaining ingredients, except 2 T olive oil and goat cheese.
4.Heat 2 T olive oil in 12-inch cast iron skillet over high heat.
5.Meanwhile, preheat broiler to HIGH, or 450˚.
6.Once very hot, add in egg mixture. Lower heat to medium low, cook for about 5-6 min, popping air bubbles that may form. Drop in cheese at this time.
7.Place skillet into oven, cook for about 3-5 more minutes.
Another birthday come and gone, but I am still young and vivacious enough to regret that birthdays don’t happen more than once a year…especially because this year, I went all out. It was either go big or go home, and I’ll be honest, this classy feast extraordinaire nearly burst the budget, but hey, it’s my birthday!
Luckily, I only had a voice lesson to attend on Tuesday, so the rest of the day could be properly dedicated to meal preparation. Throughout day I got comments like, “Mmmm, whatcha making?”, “When are you eating?”, and my personal favorite: “So did you decide to drop out of classes and just cook?!” No, but that would be a dream come true.
Just to give you an outline of what was on the menu, here is what we were looking at:
Appetizer: Bruschetta with a Poached Egg, Wilted Arugula and Truffle Oil
Main Course: Blackened Beef Tenderloin Roast
Sides: Gratin Savoyard and Asparagus Wrapped in Prosciutto
Dessert:Chocolate Mousse with Orange Peel
10 AM Tuesday morning I was up and already whisking eggs and melting chocolate in my make-shift double boiler. The mousse needed time to set, so I had to start early. All the while, my mini fridge was bulging with ingredients: crisp asparagus, fresh parmesan cheese, beef tenderloin all staring me down, all teasing me before dinner. But I trudged on, determined to make this meal absolutely perfect.
*Side Note: Since there were so many recipes, I am going to just put two down now. If there is an interest for the others let me know!
The mousse was from Julia Child’s “Mastering the Art of French Cooking”, although I did substitute and change a few things. The internet mousse recipes warned against using raw eggs, but I warn you against NOT using them. [Yet another reason to not trust the internet!] They would have you using unflavored gelatin and whipping cream, but both of these are unnecessary to create the most decadent, rich chocolate mousse I have ever tasted [others agreed, as well]. Granted, I was a little disappointed at the consistency. It wasn’t light and fluffy by any means, but rest assured, that didn’t keep me from licking my plate clean. When you make this recipe, dish out small portions, for a small portion packs a powerful chocolate punch. Dress with a dollop of whipped cream topping, an orange slice and curled peel.
What I gained from making this was how to make unsweetened chocolate semi-sweet, create a double boiler and the dire importance of having an electric beater. I substituted vanilla extract for the coffee, but only put in 2 T, not 4 T; also put in orange juice for the orange liqueur, but would recommend the liqueur if you want to be able to taste the orange flavor at all. I was unsure of what “instant sugar” was, so I just used regular sugar, which could have had something to do with the odd consistency. It might also have been that I assumed beating with a whisk was pretty comparable to an electric beater – haha.
Here is the original recipe:
Chocolate Mousse
Ingredients:
4 egg yolks
¾ c instant sugar [very finely granulated]
¼ c orange liqueur
A pan of not-quite-simmering water
A basin [bowl, sink] of cold water
6 oz/ 6 squares semi-sweet baking chocolate
4 T strong coffee
6 oz/ 1-½ sticks of softened unsalted butter
4 egg whites
Pinch of salt
1 T granulated sugar
Instructions:
1.Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon.
2.Beat in orange liqueur.
3.Then set mixing bowl over the not-quite-simmering water and continue beating for 3-4 min until the mixture is foamy and too hot for your finger.
4.Then beat over cold water for 3-4 min until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
5.Melt the chocolate with coffee over hot water in double boiler. *If you ever have to make baking chocolate sweeter just add 1 T sugar per every oz. or square of chocolate.
6.Remove from heat and beat in butter a bit at a time, make smooth cream.
7.Beat chocolate into egg yolks and sugar.
8.In separate bowl, beat egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
9.Stir ¼ of egg whites into chocolate/egg mixture.
10.Fold in the rest. *A note on folding: do it slowly, the egg whites give the mousse volume. Add about ½ c at a time, use a spatula, cut down the middle of the bowl and scoop mixture from the bottom and fold over the top of the egg whites. Try not to break the egg whites up too much.
11.Chill for at least 2 hours, or overnight.
12.Then I added a dollop of whipped cream topping, a slice of orange and a curled orange peel just to dress things up!
Makes about 5 cups. NOMS: 10
This appetizer was adapted from a Food Network show. It was a perfectly light, yet filling appetizer. Since we got off to a late start for dinner that night, it was necessary to have something to occupy the stomach. This was just the thing! Poaching eggs is a very strange process. If you ask me, I would have called it “ghosting an egg” because as it sits in simmering water it takes on a ghost-like, wispy white sheet-looking appearance, as can be seen in the pictures. Liked a little child, I stood above it, poking and prodding it as it cooked, but beware – you can break it! Don’t be afraid of a runny yoke; that is what holds the excellent flavor in your egg. If it drips onto the plate, do not waste it! Just sop it up with your bread. Also, a note on truffle oil: it will be your newest culinary addiction. It makes all the difference to use truffle oil. But make sure when you are buying truffle oil you don’t buy oil just infused with truffle flavoring. Check the ingredients, ask a worker. Our guy had a little piece of floating mushroom in it as well, so we knew it was legit.
Bruschetta with a Poached Egg, Wilted Arugula and Truffle Oil
Ingredients:
½ loaf of French Bread, i.e. Baguette
4 T olive oil
2-3 cups arugula
1 clove garlic, minced
4-5 eggs
1 t vinegar
1 c parsley, chopped
1 lemon to make 1 T lemon zest and 2 T lemon juice
2 cloves garlic, minced
Truffle oil
Salt and pepper
Instructions:
1.Diagonally slice bread about ½ inch thick. Brush with olive oil [about 2 T]. Toast on frying pan or grill. Place slice on plate.
2.In skillet, heat olive oil. Add arugula, wilt for about 4 minutes. Take off heat. Arrange on bread.
3.In small bowl put chopped parsley and minced garlic. Add lemon zest and juice.
4.In large saucepan, heat about 1 quart of water. Add vinegar. Heat to simmering, but NOT boiling.
5.Break egg into small bowl. Dip bowl into water, allowing hot water to enter bowl. Then gently slide the egg into the simmering water. Let it simmer for about 5 min, until egg white is set and the yolk is encapsulated, and won’t run until bitten into. *This is the quick and dirty poaching process.
6.Remove egg with slotted spoon very gently, so not to break it.
7.Lay egg on bed of arugula and bread. Then add parsley mixture, drizzle truffle oil over the whole thing. Then light salt and pepper it.
8.So tasty!
Makes about 5 bruschettas. NOMS: 9.8
When the food was finally plated, it was nearly 9:30pm. Yes, this dinner was a bit time consuming, especially when sharing a kitchen, but the effort and the wait were worth it by dinnertime. My plate boasted two beautifully cooked, medium-rare pieces of meat, a heap of steaming gratin Savoyard [potatoes with Swiss cheese and beef broth] and a splash of green asparagus bundles wrapped in crispy prosciutto. It took epic proportions of strength and restraint to sit in front of this layout and take pictures before devouring it all. Be thankful for my sacrifice!
But when the hour came to eat, my taste buds blissfully welcomed an especially red bit of tenderloin into my mouth and rejoiced as it melted like butter on my tongue. Chewing was barely necessary, and seemed almost sacrilegious because the steak was so tender and juicy. A light layer of salt, pepper and cumin seasoning produced a full-on flavorful steak. The cheesy potatoes were a nice compliment to the steak, and the asparagus was regal enough of a vegetable to match the menu, and I was quite pleased with the harmonious turnout of tastes.
Oh man, talking about all this is making me hungry again! Let it suffice to say that this dinner left nothing to be desired, except that I want to have it at least once a month for the rest of my life. Haha, that should have been my birthday candle wish…
Now, as I sit making notes about my dinner tonight before I devour it, I remember the worst part of baking: the wait. I decided to make a zucchini quiche, with feta cheese and, yes, more fried pepperonis. Sounds like an instant win, but ugh, the wait! Currently my belly lingers on the edge of starvation. While stove top and oven dishes alike can produce mouth-watering scents that hold you captive in the kitchen, there is no taste testing something that’s baking. With building anticipation, you try to pass the time by fumbling about with dishes in the sink, reading the paper or maybe even counting down the minutes on the timer. But basically, it’s torture for the cook. The other difficulty is that baking is less forgiving. You’ve got one shot before it starts on its journey, and you can’t help it along the way. The wait gives you enough time to start second guessing your cooking…I put in that last cup of sugar, right? What about the salt? It’s not out… It’s a fickle process, more of a science – reason #3 why I don’t like it; I’m more of an artsy type. Yet, it is still essential to holistic cooking, thus must be mastered, no matter how long it takes.
As it turned out the quiche was excellent – very light and fluffy, as well as surprisingly filling. I was curious to experiment with Feta cheese because most quiches call for Swiss, Mozzarella or Provolone. Feta provided that nice bite that mixed well with the Italian spices and the smokiness of the pepperoni. Quiches are great ways to use up or stretch ingredients when you start running low. The honey crisp apple that I paired with the quiche was a great compliment to the meal; I would also suggest biscuits or muffins as well. Overall, well worth the wait.
Zucchini Quiche with Feta Cheese and Crumbled Pepperoni
Ingredients:
15 pepperonis (I used turkey pepperoni)
1 T olive oil
½ zucchini, shredded
½ onion, chopped
1 clove garlic, chopped
1 t dried basil
1 t dried oregano
Salt and pepper
2 eggs
1 c milk
2 T flour
4 oz feta cheese
Instructions:
1.In skillet, heat olive oil over medium high heat.
2.Preheat oven to 350 degrees.
3.Add pepperonis when oil is hot; fry for about 3-5 min.
4.Shred and chop veggies; take out pepperoni, place on paper towel.
5.Add veggies to skillet, cook until tender, 5-7 min.
6.Sprinkle in basil, oregano, salt and pepper and pepperonis. Put in bottle of casserole dish. Do not pack down.
7.In separate bowl, beat eggs with whisk.
8.Add milk and flour slowly, whisk until well blended. [Not clumps of flour]
It’s day one of cooking off the meal plan! Without even starting classes, I can already add one dish to my go-to meals list. The best part: it requires limited preparation and has a methodological and satisfyingly therapeutic cooking process. It’s the kind of meal that you know is going to pull through in the clutch. It’s going to be predictably delicious, forgiving if you want to dress it up with something new, and will have you reconsidering the true value of soy sauce.
After the many long nights of working or studying, we all feel we deserve a night off and some perhaps entertainment. Sadly, cooking often suffers the boot as we choose restaurants over our own free ranges. While not as thrilling or overpriced as the Japanese and Chinese restaurants that sell their fancy flame and knife work shows as well as their food, making chicken fried rice in the comfort of your own place may in fact be just as tasty and prove fairly simple. If they make a show out of dicing up vegetables and frying them in front of you, cut out the middle man: produce the show yourself.
Today’s grocery store gem was a whole chicken – an excellent buy, nearly 2 lbs of good meat to be saved for later, and the rest of my $6 chicken’s bones and giblets became broth that I will use for the next few weeks. After sectioning off the meat parts: breasts, thighs and legs, I was trying to decide what to do with the dark meat, i.e. thighs and legs, beyond deep frying them. Chicken fried rice fit the bill quite nicely. It was your typical throw-together meal; meaning I checked the pantry and fridge, found some staples willing to be sacrificed, and added my own personal touch, lemon juice, to create a great meal.
The recipe, while probably far different from the actual Chinese fried rice, serves as the necessary base on which you can expand upon and add to what you will with a plethora of options – substitute shrimp, red peppers, green onions, celery; use white wine or teriyaki; add Chinese rice noodles for a nice crunch, etc. Time to experiment!
Chicken Fried Rice
Ingredients:
1 chicken thigh, cut into small pieces
1 chicken leg, cut into small pieces
1 T olive oil
1 T lemon juice
Salt and Pepper
1 clove garlic, chopped
1 carrot, chopped
½ onion, chopped
¼ C frozen peas
1 egg
2 T soy sauce [to taste]
½ C hot rice, cooked
Instructions:
1.Debone and cut up chicken.
2.In sauce pan, cook ½ C rice and 1 C water 15-20 min.
3.In 10-in skillet, heat olive oil over medium high heat.
4.Brown chicken pieces, lemon juice, s&p
5.Take out chicken, put on plate.
6.Add garlic, carrot, onions and peas to skillet. Cook 5 min, until tender.
7.Take out vegetables, put on plate with chicken.
8.Keeping the skillet hot, crack egg into skillet, scramble.
9.Add chicken and vegetables to egg. Put in about 1 T soy sauce. Fry for about 1 min.
10.Add hot rice, mix. Add more soy sauce if needed. Fry for 2-3 min.
