Oatmeal with a Bruleed Sugar Cured Egg


My daughter and I went to Trois Mec in Los Angeles  last night, for dinner. It was unforgettable. So much so, I woke up with an inspiration to create this dish. Surprisingly, the lightly sugar cured egg yolk adds a richness completely unexpected but harmonious with the silky creamy oats. Try this, you’ll be delighted at it’s richness. Enjoy…

The Sugar Cured Egg:

  1. Take a small container and add 1 inch of sugar on the bottom with a pinch of salt. Stir to mix.
  2. Break open a farm fresh or organic egg (at least the best you can buy), separate the yolk carefully and place on top the sugar.
  3. Spoon some fresh sugar over the egg and let sit in the refrigerator for 11/2- 2 hours. (This will draw some moisture and firm the egg to some extent.)
  4. Carefully remove the sugared egg with a spoon and place it atop prepared oatmeal.
  5. Drizzle some hot milk ( I used sweetened almond milk) around the oatmeal.
  6. Using a small kitchen torch (found online or at most kitchen shops {good thing to have on hand}) brulee, or in other words, gently torch the sugar on the egg. This will make a thin crisp skin. If the brulee technique is new to you, look on You-Tube for easy instructions.
  7. Finish the dish with a dusting of nutmeg. You can use cinnamon or other spices but I think nutmeg is so good with eggs and milk.

Try this for fun, I think you will be surprised at the lovely texture and the delicate flavor.

Roasted Eggplant Soup


Okay my friends. This has great flavor and it’s good for you. This can be vegan, Anthony,vegetarian or use chicken broth if you don’t give a rat’s ass. It’s also cool for the gluten free crowd, and it’s heart healthy. What the heck more do you want from soup!

Eggplant is kinda’ beige, so the accoutrements (said with a french accent) are important, not only for flavor, but as importantly, for eye appeal.

If you like it or make it, let me know…I’m hungry for feed back from all of you or one of you.

I’ll post the previous posts for the garnish.

The stuff you’ll need:

  • 2 medium eggplants
  • 1 medium white onion, diced coarsely
  • 2-3 cloves garlic, chopped
  • 1/3 cup olive oil
  • sea salt and coarse ground pepper
  • 4 cups water, vegetable broth or low sodium chicken broth (pick your poison)
  • 1/2 t. dried oregano
  • 2 T. tahini
  • cashew creme  http://www.beardandbonnet.com/how-to-make-cashew-cream-gluten-free-vegan/ or yogurt mixed with a little cumin and salt, for garnish
  • roasted tomatoes in olive oil for garnish
  • roasted garbanzo beans for garnish

Making the soup:

  1. Preheat the oven to 425-450 degrees. In a large bowl, toss the eggplant, onion and 2/3 of the olive oil, sea salt and pepper. Roast for 20-25 minutes.
  2. Add the garlic and continue to roast for 5-10 minutes. Don’t burn the garlic. Watch it carefully. Remove the pan and transfer eggplant mixture to a large saute pot.
  3. Add water, veg. stock or chicken broth and cook for 20 more minutes over a med-low flame.
  4. Puree in a blender with the tahini.
  5. Add salt and pepper to taste. Make sure it’s enough salt to let the soup “pop” a little. If you’re not sure on salt addition, get a family member or a friend if you can, to help you taste for the “it’s perfect” moment. My daughter is my “extra tongue.”

Serve hot with the garnish at room temperature. You could add curry to this or even a little nutmeg to the soup. Make this, you’ll love it.

Hotdogs with Pasta in the Middle or … Harry Wiennies

This isn’t high cuisine, it’s not particularly delicious, it’s not even pretty, but I couldn’t not make it. Yes Drea that is proper English.
This is just fun. If some one doesn’t smile when you put a bowl of this in front of them…get them some help, they lost their inner child.

  • Hotdogs (I used chicken hotdogs)
  • Pasta (I used whole wheat)
  • Boiling water (I used H2)O

How to make these bundles of weirdness:

  1. Cut the hotdogs into 4 pieces
  2. Skewer the pieces with 8-10 strands of uncooked pasta ( I need to state uncooked pasta because some stoner out there will try this with limp pasta) read on stoner.
  3. Boil the pasta/hotdog mixture for the stated time on the box of pasta. For the stoners, use a timer!
  4. Light rinse, drain and serve with your favorite sauce.

    For the stoners, try not to eat the whole thing standing up without sauce, fork or bowl.

Smokey Maple Glazed Sweet Potatoes


In the on going effort to please my daughter’s vegan friend, Anthony, I was messing around with sweet potatoes and spices that would give them some heft. I like what I found. Maybe he’ll come over for Labor Day and I can get his opinion.

In the interest of time, I coined the sweet potatoes, then gave them a pretty generous glaze. Yum!!!

Easy peasy light and breezy, do some and serve them with a big hunk of meat.  No offense Anthony.

  • 4 Med. Sized Sweet Potatoes peeled and cut about 3/4 inch thick
  • 3 T. Coconut Oil, melted
  • 2 T. Maple Syrup (real)
  • 2 t. Chinese 5 Spice or 2t. Cinnamon
  • 1 t. Ancho Chili Powder
  • 1t. Smoked Paprika
  • 1t. Smoked Salt or Sea Salt

  1. Preheat the oven to 425 degrees.
  2. Mix all ingredients together.
  3. Coat the potatoes  with the glaze, reserving 1/3 for later use.
  4. Line a sheet pan with foil and spray with vegetable oil.
  5. Arrange slices or wedges so they don’t touch and put in the oven.
  6. Bake for 20 minutes,  turn slices over, glaze with remaining mixture,
  7. Then finish baking for 10-12 minutes more.

Serve as a side dish, warm cold or with a really fine ketchup.


I think you’ll like these, I just hope Anthony will.

I would absolutely do this with Kabocha squash or even slather it on chicken wings. Sorry Anthony…

Blueberry Chocolate Chip Ice Cream


The Creme Anglaise:

  • 1 cup whole milk
  • 1 cup whipping cream
  • 1 vanilla bean, split

  • 6 large egg yolks
  • 6 tablespoons sugar

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

The Blueberries:

  • 2 cups blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Heat the blueberries with the sugar, water and let cook, uncovered, on low for about 15 to 20 minutes. This will help to break down the blueberries and help it to loose some of the moisture. Cool the blueberry mixture completely.(Can be made 1-2 days ahead)

Puree the cooled creme anglaise with the cooled blueberry mixture, strain and chill until completely cool in the refrigerator.

The Chocolate: (optional)

  • 3/4 cup chocolate chips, chopped

Bringing It Home:

Take the cooled mixture and freeze it your favorite home ice cream maker.
This will make about 5 cups of delicious purple goodness and transport you back to a small coastal town in Maine, maybe for the first time.

Ummmm, blueberries, chocolate and summer….I’ve got it ! Blueberry chocolate ice cream. Stay tuned.


Spicy Apricot Chipotle BBQ Sauce


Hello summer! It’s BBQ season again. Thank you God, we can take this whole thing out to the great outdoors. Bring on the cow, the pig, the lamb, the shellfish, the veggies and the fruits. We are going to follow the primal urge to cook under the sun and stars. For the next few months we will find any excuse to drag our food out of the kitchen, wield tongs and flip said foods to perfection.

The Go-to Sauce Sauce:

  • 1/2 t. whole cumin
  • 1/2 t. whole corriander
  • 1/2 stick whole cinnamon
  • 1/2 t. whole thyme
  • (used smaller amounts of dried powdered spices if that’s what you have)
  • 1 medium white onion , minced
  • 1 18 oz. apricots preserves
  • 1 7 oz. chipotle peppers in adobo sauce (canned)
  • juice of 1 orange
  • juice of 1 medium lemon
  • 4-6 clove garlic, mincrd
  • 1/4 c. brown sugar
  • 2 t. salt
  • 2 T. or more of cider vinegar (to taste)
  1. Using a saute pan, lightly roast the spices. Remove, cool and grind in a spice grinder.
  2. In the same pan, add a bit of oil and saute the onions and the the garlic.
  3. Add the rest, with the spices and simmer for 30 minutes.
  4. Adjust salt, pepper and vinegar for taste. Cool and refrigerate, then puree. 
  5. Use liberally on all grilled things! (including fruits)



Lesco (pronounced le-cho) is a popular Hungarian summer ragout. It’s made when the tomatoes and peppers are at their ripest. This is even better when it’s made with home grown vegetables or the very ripest from the farmers market.

As it turns out my uncle has a very green thumb. He gave me some of his lovely red Hungarian peppers and the ripest, sweetest tomatoes I’ve had the pleasure to cook with. Lesco came to mind to celebrate the summer harvest and honor his hard work.

I served it here over simple white rice I cooked in a bit of chicken fat. You’ll want to soak up every drop of mid July in a bowl.

This is easy:

  • 3 sausages ( I used Spanish Bilboa sausage ) http://www.laespanolameats.com/mm5/merchant.mvc?Screen=main
  • 1 med- large onion, julienne cut
  • 1 T. olive oil
  • 1 pd. ripe red peppers, seeded and cut into 1x2 inch pieces
  • 4 med. clove of garlic minced finely
  • 3 ripe tomatoes (about 1 pound or so) chunky cut, not too fine
  • 2 T.  Hungarian paprika
  • 1/2 t. smoked Spanish paprika (optional)
  • 1/4 t. hot paprika or cayenne (optional)
  • 1 t. sugar
  • 2 t. salt
  • 1/4 c. dry white wine (optional)
  1. Cook the sausages in a skillet if they are uncooked. Set aside.
  2. In the same skillet, saute the onion, over med. heat, in the 1 T. of oil, until glassy. (about 3 -5 minutes)
  3. Add the red peppers, garlic, tomatoes, paprikas, salt and sugar, the white wine and add back the sausage.
  4. Cover and cook over a med-low heat for about 30 min.
  5. Let rest about 15 minutes off heat to let the flavors combine. (This is even better made the day before and reheated.

Serve over white rice; this is the one case I prefer white over brown for the color.  You can most certainly make this as a vegan dish.

Garnish with parsley to salute the red, white and green Hungarian flag. You will enjoy this dish, I promise.  Serves 4

Pan Seared Asparagus With Slow Cooked Egg


Yesterday was “meatless Monday”, and I’m trying to give the planet and myself a break from farm critters one day a week at least.

This is more of combining flavors from easy to fix ingredients that you might have on hand, than a planned menu with involved steps. The egg is Chef John Besh’s perfect egg. I’m attaching a link to describe how to prepare this delicious velvety egg. The green garnish is an Arugula pesto I have already posted, and I’ll post it again for you and the rest I do a quick walk through. The yolk becomes the sauce. You’ll want it over and over again.

The Tomato Confit:

  1. Take some grape tomatoes, or any other small tomato, put them into a sauce pan, pour a generous amount of oil over them, add as much garlic as you would like 2-5 cloves, depending on the amount of tomatoes, add a sprig of rosemary, cover and cook on low heat until the tomatoes just start to loose their shape. Remove from heat and cool.

A note here. The oil that is left is great for any kind of dressing on any thing. The garlic is fully cooked and can be diced and placed on the egg or anything that calls for garlic. Mmmmmm, pasta!? The tomatoes and left over pesto are a no brainer for pasta or a great sandwich. This is tomato season, keep this on hand for a quick delicious meal.

The Asparagus:

  1. Take about 6 or so asparagus per person. Trim them so the woody part of the stem is gone and if you like to go the extra mile, lightly peel the skin of the bottom third.
  2. Heat up a skillet on a medium to high heat, add a bit of canola or veg oil and put in your asparagus, cook them rolling back and forth, letting them brown a bit, until they are seared on the outside and still crisp on the inside.
  3. Season with a little sea salt.

The Egg:

Cook the egg while the asparagus are cooking. Here’s how:


To finish the dish, make a raft of the asparagus, top with the egg, add your tomatoes, and pesto, shave Parmesan cheese or as I did, Salata Ricotta (what ever is on hand), Sprinkle the juice of half a lemon on the whole dish (oh yea, this really brightens the whole magilla) and crack some fresh black pepper all over it. Yummmm!

Go eat healthy and get creative.

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