Sometimes I get obsessed with a recipe and cannot stop thinking about it until I have bought the ingredients. I saw this lovely rosti recipe earlier this week and instantly my brain was filled with thoughts of toasted parsnips and potatoes. The recipe suggests serving it with sour cream laced with caramelized onions, both of which are staples in my diet, so it seemed like a no-brainer.
I made the rosti (with grated potatoes and parsnips and finely sliced onions) in my cast iron pan. When it was fresh, I topped a slab of it with two sunny-side-up eggs, and it was glorious.
Today, I am enjoying leftovers. I sliced the cold rosti, heated it in the microwave and ate it smeared with the caramelized onion sour cream. Bliss. A comforting dish to help you fight the dark days of late December.
I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.
I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.
There are certain activities that help keep me sane—such as walking, reading, taking photos, writing—and during the pandemic, I have been trying to make them a priority. One of these activities has always been creative cooking—me, in the kitchen, experimenting away. This blog was born purely so I could blend cooking, photography and writing all together.
I feel freest when I know I have the kitchen to myself for several hours and am free to make a complete mess as I create. Because of the lack of other spaces and places for everyone to be right now, it’s been harder to get a block of time in the kitchen lately. Well, yesterday, I finally had energy, time and a free kitchen. So this is what I made.
I have been wanting to roast a duck for a while now, so when I saw them on sale (and knew I would have the kitchen to myself), I had to buy one. I used this high-heat roasting method, rubbing the outside with just salt and pepper. While the duck was cooking, I made the sides. I made jasmine rice, adding chopped garlic to the cooking water. I made two sauces to go with the duck—a cream sauce with black pepper and caramelized onions and a marmalade sauce spiked with chili flakes and ground sichuan pepper. To round out the plate, I made my current favourite vegetable, whole green onions pan-fried in butter.
The meal was fabulous. The marmalade sauce was as good as I imagined it would be when I first thought of it a couple of months ago, and it went beautifully with the duck. The onion cream sauce was addictive (I only made it because I had leftover heavy cream to use up rather than because I thought it would go, but it was indeed a happy result).
Now my fridge is full of neatly stacked containers of leftovers for me to work my way through. And, most importantly, I got to play in the kitchen.
This was a fantastic meal I made recently. I used thai green curry paste and coconut milk to make a delicious sauce. The curry featured chicken, green peas, green onions and zucchini. It was spicy and infused the rice with flavour. I will definitely make this again soon.
Another delicious meal! I made kofta kebabs earlier this week and they tasted amazing. Here they are paired with Greek potatoes (cooked slowly in a bath of broth, olive oil, lemon juice, garlic and oregano) and store-bought dips—tzatziki and baba ganoush. What a feast!
The kebabs were easy to make. I used half ground beef and half ground lamb, plus salt and pepper. I added some finely chopped parsley and finely chopped onion. The onion was supposed to be grated, but I wasn’t in my own kitchen and had no grater, so I just chopped it as finely as I could. I think grated onion would give a better texture, but the flavour was still fantastic. I kept the flavourings simple this time–many kebab recipes also include cumin, coriander and other spices in addition to the black pepper. And instead of bread crumbs, I added a bunch of potato starch to help bind the meat mixture together.
We cooked them on skewers on a barbecue and had enough leftovers for a few more meals. They were pretty fast to put together, and I imagine they would still be pretty delicious cooked in the oven.
There are still a few left in the fridge. Maybe that’s what I’ll have for breakfast today…
I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.
To make it, I used the crust recipe I have been using for a few years now. I usually make it without the addition of the tiny amount of Parmesan as I tend to put generous amounts of cheese on top. It’s really fast to make, and it uses tapioca flour and coconut flour, so it’s grain free. The crust ends up being nice and thin–I roll it out between two sheets of parchment paper. It is delicate, and I leave it on the lower piece of parchment paper for baking. But if you are light on the sauce, the crust stays crisp enough that you can eat the pizza by hand.
This one was fantastic, of course, and let me have leftover pizza for breakfast. I highly recommend this crust to anyone looking for a yeast-free, gluten-free option to make at home.
I had an amazing meal today. My goal was to finish up the last bit of kimchi in the fridge.
I sliced up some onions and fried them in a pan until they were soft. Then I added the kimchi and a little bit of water that I used to get out all of the deliciousness in the kimchi container.
I let the kimchi topping simmer while I fried up some hashbrowns in another pan and melted some butter for eggs in yet another pan. I also grated some sharp cheddar and chopped up some green onions.
When the hashbrowns were getting golden, I cracked two eggs into the pan with butter and quickly fried them sunny-side up, keeping the yolks runny. When they were ready, I put down the hashbrowns in a layer, topped them with a generous layer of the kimchi and onions, added a layer of cheese, slid on the eggs and then scattered green onions on top.
The result was fantastic. Very savoury and filling, but special enough that it would make a lovely brunch dish. It was a three-pan meal, but it was definitely worth all the dishes.
I was lucky to get a chance to spend a week in Greece last fall. Both of the hotels we stayed in offered breakfast buffets, and both offered rich, creamy Greek yogurt and pots of golden local honey. I made sure to have some every day.
After I got home, I kept up the ritual, but also thought about how I could add more nutrition to it. And this is what I have come up with: high milk fat plain yogurt + honey + hemp hearts + chia seeds + dried nuts or fruit.