Wednesday, February 10, 2010

As requested by a loyal reader

My wonderful Toad requested that I post pictures and recipes whenever Nick and I improvise a home-cooked meal. I would never deny my Toad anything she wants, so enjoy! Except that Toad is a vegan, so....um, she will just have to pretend to enjoy.
The food at the D-FAC has been particularly vile recently, so we've cooked a fair number of dinners at home in the past few weeks. The majority of our recipes weren't particularly blog-worthy: grilled chicken breast from the D-FAC, recycled into a chicken salad sandwich; day old D-FAC rice and vegetable side dish recycled for veggie fried rice. That sort of thing.

We did make our first attempt at making a frittata, using eggs from the store, veggies and cheese from the D-FAC, salmon from Mom M, and our shiny new Calphalon non-stick skillet from Aaron and Sierra (thanks for the awesome wedding present!). It was pretty damn good, although I think we should have used the 8-inch instead of the 12-inch pan. The frittata was a little on the thin side. But still very very yummy. Sorry I forgot to take pictures.

Last week I made baked eggs, in order to use up the rest of the salmon. This time I remembered to take pictures. I'll post the recipe, but this dish is so simple and flexible, there really isn't a need for a recipe. These are great for breakfast, lunch, brunch, dinner....whenever you feel like a yummy, eggy meal. And they're great for using up random leftovers.
  1. Preheat the oven to 350F.
  2. Grease the insides of a few small ramekins.
  3. Add whatever ingredients you have on hand to the ramekins, being careful not to fill them up too much. Remember, you have to add the egg on top at the end. This time, we used some sauteed D-FAC veggies. In the past we've used pre-cooked, chopped bacon or a bit of prosciutto. Some cubed bread would also work. I bet some tomato sauce with a kick would be delicious.
  4. Add just a little heavy cream to the ramekin, and a bit of whatever cheese you have on hand. Or not. These are optional. This time around, we made two cups with shredded D-FAC cheddar, and two with some of the excellent Parmesan I brought back from London.
  5. Crack one egg into each ramekin. Add a bit more cheese on top. Or not. Whatever floats your boat.
  6. Bake in the oven until the egg sets, anywhere from 10-15 minutes. The yolk can be left runny, or cooked over hard. Your choice. Make sure the whites are cooked through.
  7. Transfer to a plate and enjoy straight from the ramekin.

Loading up, before the egg & cheese. Heavy cream comes in solid form here. It was the consistency of sour cream.
Almost ready for the oven. Just missing the eggs!


In they go!

A non D-FAC dinner. Yum! And thanks Mom X for the Greek beans!

We also took a break from D-FAC to celebrate the Superbowl. Neither of our teams were in it, but football is football, no matter who's playing (unless it's the Cowboys or Eagles), and the Superbowl must always be accompanied by a celebration. We weren't crazy enough to get up at 3:30 AM to see the game live; Frankie DVR'd the game for us, and we watched it via Slingbox on Monday night. I'm pleased to say that Nick and I both managed to avoid finding out who won before we watched the game, quite an accomplishment in the digital age.

Anyway, back to the food. We had a few friends over to watch the game, and Nick cobbled together a very delicious big sandwich using meats and cheese that he squirreled away from the D-FAC throughout the day, and a loaf of french bread from the grocery. Ya'll don't really need a recipe for a sandwich, do you?


On a fun note, check out the shape of Afghan Cheetos!
Although these meals were yummy and it's nice to have a kitchen so we're not forced to rely on the D-FAC, I know Nick and I are both looking forward to our holiday in Singapore and Bali. All of our friends who've visited Singapore practically drooled all over us when we told them we where we are going on vacation. Two weeks of fresh seafood, fresh veggies, fresh fruits, food with flavor and seasoning and.....taste. I can't wait. It will be wonderful.

Even if I have to go in sweaters and long pants.

3 comments:

  1. Hi,

    The baked eggs look great. Bake at what temp for 10-15 minutes? Love MM

    ReplyDelete
  2. Dear Mysterious MM,

    If you would be so kind as to reread the instructions, you will notice that step 1 instructs you to preheat the oven to 350F.

    ReplyDelete
  3. Sometimes I eat eggs, and I have done baked eggs before. It's a rare "treat" for Jodi to have chicken fetuses in the house. Ha ha, I eat them, too. Sometimes!

    ReplyDelete