Tuesday, May 25, 2010

weeknight dinner: eggs in purgatory casserole

there are certain things that don't have immediate appeal to me. casseroles are one of these things. and it undoubtedly has to do with what was cooked in my house when i was growing up. (lots of spaghetti but never ever meatloaf. got it?)

so when i received my march issue of bon appetit and saw a casserole feature, i first flipped straight past. until the pictures distracted me and i realized how delicious they looked. these weren't your standard tuna noodle casserole (no, i've never had one). and although i wanted to make them all, there was one that particularly caught my eye: eggs in purgatory. a of all, it featured many things i like (eggs, artichokes and parmesean) and b of all, it seemed pretty straightforward. a perfect weeknight meal, if you will. or even better, a perfect roomie meal entree. this is exactly why i file away recipes for later use.

and even though this dish incorporated things i'm not so fond of (okay, one thing: potatoes) it allowed me to knock off some more of those csa potatoes. yes, they're still around. in a nutshell: comfort food at its finest. yum yum.

eggs in purgatory
from bon appetit

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • coarse kosher salt
  • 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
  • 2 garlic cloves, minced
  • 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
  • 2 tablespoons drained capers
  • 8 large eggs
  • 1/3 cup freshly grated Parmesan cheese
  • heat olive oil in heavy large skillet over medium heat. add onion, thyme, and red pepper; sprinkle lightly with coarse kosher salt and sauté until onion is tender and golden brown, about 10 minutes. add artichokes and minced garlic; stir 1 minute. stir in diced tomatoes with juice and bring to boil. reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
  • meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes. drain. add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. season to taste with coarse salt and pepper.
  • preheat oven to 375°F. pour tomato-artichoke sauce into 13x9x2-inch glass baking dish. using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). bake until egg whites and yolks are softly set, 12 to 16 minutes. carefully remove baking dish from oven; sprinkle grated parmesan cheese over and serve.
  • serves 4 very hungry roomies

Sunday, May 16, 2010

cornmeal pickle fritters

i don't really think i need to say anything else besides this: pickle fritters. just go freaking make them now. they only lasted 5 minutes when i showed up with them at a bbq.

cornmeal pickle fritters
adapted from epicurious
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 1 1/3 cups yellow cornmeal (preferably stone-ground)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • a bunch of chopped pickles (a bunch is the technical term)
  • vegetable oil for frying
  • whisk together the egg, milk, cornmeal, baking powder, salt and pickles
  • heat a generous amount of oil in a pan over medium high heat. when the oil is hot, drop batter (amount depends on how large you want your fritters) and fry on both sides until golden brown.

Friday, May 7, 2010

gluten-free and spelt muffins from silver moon

i love an accommodating bakery. now hear me out. i also love a dedicated gluten/wheat/dairy/soy/refined sugar/insert other allergen or dietary preference here but once in a while, i just want to walk into your normal run of the mill bakery and be able to eat something. get ready for silver moon bakery. in addition to having all sorts of wheat and gluten filled baked goods, they have a daily spelt muffin AND a daily gluten-free muffin. that's two different daily muffins. as in everyday.

the day that one of each of these muffins were so kindly brought to my attention was spelt cranberry and gluten-free chocolate chip day. yum yum yum. and yes, i ate both of them. well, with some help. because really, i'm a sucker for a quality baked good. who isn't?

the spelt muffin was chewy, with a crispy top, delicious but one of the best parts about it was that it wasn't at all overly sweet. the plump cranberries were by far the sweetest part. the gluten-free muffin was a different story (but still delish). in addition to chocolate chips, there were golden raisins (at least, that's what i think they were), which really helped bind the muffin together. (probably helped avoid that whole crumbly gluten-free symptom).