番茄沙拉Shakshuka

你可以在任何晚宴承诺,就我而言,最大的罪恶,是不是有足够的食物。总是,总是给得太多。有两个原因:1。没有人离开晚宴说:“我哦,我,有太多太多的好吃的东西吃!”和2无论不被吃掉,你可以使用的第二天。

而且有时候 - 亚博体育下载苹果并非总是,但有时 - 你让第二天甚至比你更好的为晚宴做的东西的东西。案例分析:此番茄沙拉shakshuka其中,夸张警察戒备,可能是我今年煮熟的最好的事情。

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品味彩虹查德菜肉馅煎蛋饼

克雷格和我有一个惯例,我们做的星期一。他倒了一杯酒,问:“要吗?”我说:“我不星期一喝酒。”

这不是滑稽,但它每星期一几乎发生。“我不喝酒星期一”。这基本上是我的口头禅。我说这是因为我喝酒在周末,并经常在不是星期一晚上,但在周一,我给我的身体休息。这是直到昨天。

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A Most Excellent Breakfast Taco

One reoccurring theme you’ll discover on Amateur Gourmet 2.0 is that I watch a lot of PBS cooking shows. I learnedhow to make a daiquiri观看只要明,然后,看着里克·贝勒斯的展会上,我学会了如何做一个最优秀的早餐炸玉米饼。

如果Ned富兰德成为人类与墨西哥长大痴迷,他就会有一个节目很像里克贝勒斯的。这里有一个“仙胡说”魅力贝勒斯,而且知识的巨大广度,其中,在每个月底插曲,他翻译成东西,你可以在家里做。(有些人指责的文化拨款的贝勒斯,但我不认为这是他的表演真:大部分是一个平台,为墨西哥厨师炫耀他们做了什么)无论如何,这个早餐塔科...。

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剩余的Panzanella蛋糕一个煎鸡蛋

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Resourcefulness is a quality that emerges gradually as you get more comfortable in the kitchen. At first, you might make a panzanella salad–with big chunks of toasted bread, heirloom tomatoes, garlic, a little anchovy, some basil, olive oil, and red wine vinegar–eat most of it and then throw the rest away because panzanella doesn’t really keep. That’s level one of being a cook. But to graduate to the next level, you should put the leftover panzanella in the fridge and figure out something to do with it the next day. Option 1? Blend it into a soup (why not? It has all the makings of a gazpacho and a tomato bread soup combined). I went for Option 2: frying it into a cake.

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炒鸡蛋香肠,西红柿,和佩科里诺

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我的祖父,本周谁庆祝他的生日(生日快乐,爷爷!),我读出了他的Kindle博客只有他看不到任何东西跳过去。(我们试图解决它;不能看着办吧。)所以作为生日治疗对他来说,这里是一个整体在后一个段落。它的配方,我想出了最后一个周末,因为我有猪肉/茴香/大蒜香肠在我的冰箱和我想让番茄酱它并使用酱,使鸡蛋的东西。我可能已经破获顶部鸡蛋和在烤箱这样做的呢,but that sounded boring. So here’s what I did: I cut two sausages out of their skin, added them to a non-stick skillet with olive oil, and broke them up over medium heat until the pieces were brown all over. Then I added some chopped onion and a pinch of salt, allowed that to soften, then added 3 cloves of chopped garlic. Once that was fragrant, I added all the tomatoes out of a can of San Marzano tomatoes with a minimal amount of the liquid, plus some more salt. Then I cooked that down for a while, allowing the tomatoes to break down and the liquid to reduce, until there wasn’t any liquid at all in the pan. At that point, I added six eggs which I’d whisked together with more salt, turned the heat to high, and allowed the eggs to set, sprinkling in some grated Pecorino cheese. Gradually, I stirred the eggs around a bit and when they were just firm, I scooped everything on to a plate and served with thickly sliced bread which I’d broiled on both sides, rubbed with garlic, and drizzled with olive oil, sprinkling Pecorino on everything at the end. Voila. If you make this over the weekend, send some to my grandpa.