Shakshuka with Feta

As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂

During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.

Yield: Serves 4 to 6

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/8 tsp ground cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
  • 3/4 tsp kosher salt, plus more as needed
  • 1/4 tsp black pepper, plus more as needed
  • 5 ounces feta, crumbled (about 1 1/4 cups)
  • 6 to 8 large eggs (I used 7)
  • chopped cilantro, for serving
  • hot sauce, for serving
  • warm pita or crusty bread, for serving
  1. Heat oven to 375 degrees, preferably on convection.
  2. Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
  3. Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
  4. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
  5. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
  6. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  7. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
  8. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  9. Sprinkle with cilantro and serve with hot sauce and warm bread.

Fried Rice with Kimchi, Bacon & Cabbage

Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.

Yield: Serves 4 to 6

  • 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
  • 3 slices thick-cut bacon, in 1/2-inch pieces
  • 1 small bunch scallions, whites and greens separated, sliced
  • 4 cups shredded cabbage (from about 1/2 small head)
  • coarse salt
  • 4 garlic cloves, minced
  • 6 cups cooked rice, white or brown, preferably day-old
  • 2 ½ tablespoons fish sauce, plus more as needed
  • ½ tablespoon soy sauce, plus more as needed for serving
  • ½ cup kimchi, drained and chopped, plus more for serving
  • ½ cup green peas (thawed, if frozen)
  • fried eggs or scrambled eggs, for serving, optional
  • toasted sesame oil, for drizzling, optional
  • sriracha or other hot sauce, for serving, optional
  1. One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
  2. In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
  3. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
  4. Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
  5. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
  6. Add remaining 3 tablespoons oil to skillet and raise heat to high.
  7. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
  8. Fold in bacon mixture, kimchi and peas, then transfer to plates.
  9. Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
  10. Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.

Pad See Ew (Thai Stir Fried Soy Sauce Noodles)

This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.

The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.

This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.

Yield: Serves 4 to 6

Noodles:

  • 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles

For the Sauce:

  • 1/4 cup dark soy sauce
  • 1/4 cup oyster sauce
  • 4 tsp light soy sauce
  • 2 tsp white vinegar
  • 4 tsp granulated sugar
  • 1/4 cup water

For the Stir Fry:

  • 6 T peanut or vegetable oil, divided
  • 5 cloves garlic cloves, thinly sliced
  • 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
  • 2 large eggs
  • 3 to 4 baby bok choy or 8 stems Chinese broccoli

To Prepare the Ingredients:

  1. If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
  2. If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
  3. To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
  4. Shred or slice the cooked chicken.
  5. Thinly slice the garlic.

To Cook the Stir Fry:

  1. Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
  2. Add garlic, cook 15 seconds.
  3. Add chicken, stir.
  4. Add bok choy or Chinese broccoli stems.
  5. Add bok choy or Chinese broccoli leaves, cook until just wilted.
  6. Push everything to one side, crack eggs in and scramble.
  7. Remove everything onto a plate (scrape the pan clean).
  8. Return pan to stove, heat remaining 4 T oil over high heat.
  9. Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
  10. Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.

Asparagus Frittata with Burrata & Herb Pesto

I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. :/ A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.

This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.

Yield: 4 to 6 servings

  • 1 pound (1 small bunch) medium asparagus, tough bottoms removed
  • ½ cup extra-virgin olive oil
  • 1 cup basil leaves, plus a few small basil leaves for garnish
  • 1 cup flat-leaf parsley leaves
  • coarse salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • ÂĽ cup grated Parmesan cheese
  • 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
  1. Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
  2. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
  3. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
  4. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
  5. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
  6. Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
  7. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!

One Year Ago: Three Cheese Crepe Manicotti

Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto

Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites

Four Years Ago: Gnocchi with Bacon & Tomatoes

Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe

Wild Mushroom CrĂŞpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crĂŞpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!
Yield: Serves 6

Make the Sauce:

  1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
  2. Whisk in all-purpose flour until combined.
  3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
  4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
  5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
  6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
  7. Return sauce to pan and season with salt to taste. Keep warm.

Make the CrĂŞpes:

  1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
  2. Heat a 10-inch nonstick skillet or crĂŞpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
  3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
  4. Using a spatula, flip crĂŞpe; reduce heat to moderately low.
  5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
  6. Cook until egg white is set and yolk is still runny, about 3 minutes.
  7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
  8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

Breakfast Sausage, Egg & Cheese Muffins

These moist, protein-packed, and full-flavored muffins are a wonderful savory breakfast. A full meal in a muffin! I love how they looked when they were sliced in half too. 🙂

This recipe was adapted from Martha Stewart Living, inspired by the legendary Rebel Within muffin from the San Francisco bakery Craftsman and Wolves. Next time, I would slightly increase the salt in the batter (as directed below). We also sprinkled the cut side of each egg with salt prior to serving.

Yield: 9 standard muffins

  • 11 large eggs, room temperature
  • 1/2 cup plus 1 teaspoon canola oil, divided, plus more for brushing (optional)
  • 8 ounces breakfast sausage or sweet Italian sausage, casings removed
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 tablespoon granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup thinly sliced scallions, about 8 or 9)
  • 1 cup finely shredded Asiago cheese (4 ounces)
  1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.

  2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.

  3. Preheat oven to 400 degrees, preferably on convection. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil.

  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  5. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs.

  6. Stir wet ingredients into dry until just combined.

  7. Fold in sausage, scallions, and 1/2 cup cheese. (Batter will be thick and dough-like.)

  8. Fill each prepared muffin cup with 2 tablespoons batter. (I used a small cookie scoop- 2 level scoops in each.) Nestle a cooked egg in each.

  9. For each cup, scoop 2 more tablespoons batter (or 2 cookie scoops) and flatten it slightly to form a disk. Cover egg with disk; gently press to seal.

  10. Sprinkle tops of each muffin with remaining 1/2 cup cheese.

  11. Bake until golden, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

  12. Slice each muffin in half, sprinkle exposed egg with salt, as desired, and serve.

I’m bringing my “meal in a muffin” to share at Angie’s Fiesta Friday #168 this week, co-hosted by Petra @Food Eat Love and Lina @Lin’s Recipes. Enjoy!

Two Years Ago:

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Roasted Squash with Cherry Tomatoes & Eggs

Similar to my last post, this is another lovely breakfast, lunch, or dinner dish. A nice vegetarian meal! I (almost) always make roasted acorn squash with maple syrup, so this was also a nice change of pace. The chile paste made it amazing.

This recipe was adapted from Martha Stewart Living. I used my CSA acorn squash and festival sweet dumpling squash and added roasted potatoes. We ate it for dinner with a green salad on the side.

I’m sharing this dish at Angie’s Fiesta Friday #139, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Enjoy!

  • 2 small acorn squashes (up to 1 1/2 pounds each)
  • 2-3 T extra-virgin olive oil
  • coarse salt and freshly ground black pepper
  • 1 tsp fresh thyme leaves, plus 6 sprigs
  • 2 cups (12 oz) mixed cherry tomatoes
  • 2 tsp sambal oelek (or other chile paste), plus more for serving
  • 4 large eggs
  • 1 pound fingerling potatoes, halved crosswise
  1. Preheat oven to 425 degrees, preferably set to convection roast, with racks in the center, upper, and lower thirds of the oven.
  2. Line 3 rimmed baking sheets with parchment paper.
  3. Toss potatoes with olive oil; season with salt and pepper. Set aside.
  4. Rub squashes all over with 1 tablespoon of olive oil. Prick inside surface all over with a fork. Season with salt and thyme leaves.
  5. Place squash cut side down over thyme sprigs on a prepared baking sheet. Place on upper rack of oven and roast for 10 minutes.
  6. Along with the squash, add potatoes to oven on the lower rack. Roast for 10 minutes as well.
  7. Meanwhile, toss the tomatoes in the remaining tablespoon of oil; season with salt and pepper. Spread on the third baking sheet in a single layer.
  8. After the initial 10 minutes of roasting is complete, add the tomatoes to the oven on the center oven rack and roast about 20 to 25 minutes more, or until tomatoes are beginning to collapse. The squash should be tender and the cut surface of the potatoes lightly brown.
  9. Remove tomatoes and potatoes from the oven. Set aside, in a warming drawer, if possible.
  10. Turn the squashes cut side up and roast 5 minutes more.
  11. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each. Season with salt.
  12. Return to oven and bake until whites are set but still a bit wobbly and yolks are soft, about 10 minutes.
  13. Let stand for 3 minutes. Then, serve garnished with roasted tomatoes, more chile paste, salt and pepper with roasted potatoes on the side.

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