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if you have some handy

Le 13 mai 2016, 11:14 dans Lifestyle 0

I’ve written about Egg in a Nest before, but I decided it was time to revisit this breakfast classic just in time for Valentine’s Day. I felt like making something fun for breakfast this past weekend and since February is the month of heart-shaped food (at least in the world of food blogs), I decided to break out my heart-shaped cookie cutter to create Eggs in a Heart for breakfast!

The method is simple. Grab a piece of bread, an egg, a cookie cutter or a knife, some butter, and a frying pan. Cut a heart-shaped hole in the bread.  Heat the pan over medium heat, add a bit of butter and swirl around.  Place the slice of bread in pan (as well as the little heart-shaped piece) and carefully crack the egg into the hole in the bread.

Sprinkle egg with a bit of salt and pepper and cook until the bread is nicely browned on the bottom.  Next, you can either carefully flip the slice of bread over to cook the other side, or you can slide the whole pan under the broiler and cook until the top of the bread is browned and the egg is cooked to your liking.  If you use the broiler method,  I suggest brushing the top of the bread lightly with melted butter (or a bit of bacon grease if you have some handy) before putting it under the broiler.

Serve with the little heart on top, or place it on the side.  Would be perfect with a side of fresh-squeezed blood orange juice.

If this is your first time learning about Egg in a Nest, it might be fun to read my first post about it, especially the comments!  There are over 80 comments on that post, most of them giving different names for this simple breakfast dish.  And if you happen to call it something else, head on over and join the discussion!

encasing every baked good in icing

Le 9 décembre 2015, 08:48 dans Lifestyle 0

I find it amazing how hyperpriced, underqualitied and overroasted beans can set the standard for coffee. Now it seems that purveyor sets the standard for pastries too.

As you can tell, I'm not their fan.

Time and time again I've heard people wax lyrical about said purveyor's red velvet cake and recently their cakepops. At this time of year, it seems as if their pumpkin scones have won lauds and honours from those accustomed to their wares.

I tried one. I found it absolutely amazing that a lead-like pastry coffined by icing so thick, that it bore more of a resemblance to an oversized Trivial Pursuit wedgie, could be as dry as sawdust.

This is considered to be an amazing scone? I'll just chalk that up with other opinions like Chef Boyardee is the best Italian food (yes, said by a guy I used to date), Combo Number 3B at that restaurant around the corner that gives you free fried rice with orders that cost more than $15 is what people really eat in China (unless you are in China and the resto around the corner really does have a Combo Number 3B), and edible oil products are just as tasty as real cheese or actual whipped cream.

Part of the issue is, I think, this obsession with encasing every baked good in icing. Cookies, cakes, cupcakes, muffins and scones. Heck...I wouldn't be surprised if pies and tarts get the frosted over. Oh wait...certain commercial Bakewell tarts have fallen victim.

It's gotten to the point that I think people honestly believe that a thick slathering of icing sugar held together by butter/ margarine/ shortening/ water/ lemon juice/ stuff I don't want to think about will absolve all evils of the baked good it smothers.

I wanted to make this for them too

Le 13 janvier 2015, 10:03 dans Lifestyle 0

I LOVE sushi! What I don’t love is the fact that most sushi restaurants use ingredients with nasty fillers, artificial colors, flavors, and preservatives. Why does wasabi need to have color added to it? It’s a perfect shade of green already. Or what about fish?? Most fish has color added to it these days, especially salmon and tuna. I’m sorry but if you’re having to color my fish it’s not fresh atlantis 2.

Also, since finding out about a gluten allergy in the fall I’ve done a bit of research on where manufacturers stick gluten into naturally gluten-free products. Like rice. I still eat a bowl of white rice maybe once a month or so, it doesn’t really affect me so that’s one of my indulges. I read though that many times sushi rice has gluten added to it to make it bind together better. Ugh.

Alex and I were craving sushi the other day so I called a few of the local sushi spots to ask about their rice and other ingredients. Not one could tell me if there rice was truly gluten-free. So I took it upon myself to make our own cauliflower rice spicy tuna rolls and it turned out fantastic! Honestly you wouldn’t even know it was cauliflower in your sushi if someone didn’t tell you. I could have just made it myself with the rice I know is gluten-free but I realize there a lot of people that are Paleo who can’t tolerate rice so I wanted to make this for them too hair care!

Don’t be intimidated by making your own sushi at home. It’s super simple! If you’re making the recipe as is you’ll want to find sushi grade tuna. It should be frozen when you buy it and only thaw it once you’re just about to use it. You might be thinking that sushi grade tuna shouldn’t be frozen. It’s suppose to be fresh right? Yes, but freezing the fish destroys parasites that may be in the meat. You want it to be frozen.

The hardest part about making sushi at home is rolling it. You don’t have to have a mat like mine, you can use a regular dish towel. First you’ll lay down the nori then you’ll spread a bit of rice over it and leave a 1 inch gap at the end farthest from you. You’ll then layer your toppings on the end closest to you like the picture below HIFU.

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