7 Minutes in Heaven

I never played that game because I was home schooled.

This post pertains to my favorite thing- eggs! It’s no big secret I love them. I even have eggs listed on my top 6 things I can’t live without on OkCupid! At some point last year I learned I have been hard/soft cooking them wrong my whole life! My grandma always stressed 20 minutes for boiling so I wouldn’t get salmonella. The end result was always a rubbery white and dry chalky yolk. My grandma would tell me the yolks were full moons so I would eat them. A much later teenage obsession with all things Austen and Brit Lit led me to discover 5 minute eggs. You know, the ones that get their own holder that looks like a candlestick and special little spoon. It kind of grossed me out, so i just continued to think British people ate weird things.

One fateful day last October, during my first Whole30, I was seriously stalking HomeSweetHomestead’s blog. This babe is living my dream, basically. She has chickens! (More on that later!) When you own chickens you eat a whole lot of eggs. After what seemed like a continuous scroll of photos of 7 minute eggs, I knew I had found my magic number. Processed with VSCOcam with e8 preset

7 Minute Eggs

  1. Bring a small pot of water to a boil.
  2. Lower eggs in with a spoon.
  3. Cover pot. Lower heat to medium. Cook for 7 minutes.
  4. Remove from pot and run under cool water.
  5. Peel. Salt. Dill. Enjoy!

Processed with VSCOcam with e8 presetProcessed with VSCOcam with e8 preset

I am a fan of eggs cooked all ways, but this may be my favorite. For the sake of time and because my name is not Sheila. Sheila makes the best scrambled eggs on the planet. During the Whole30 these guys were my go to breakfast, paired with sliced apples and almond butter or lightly roasted asparagus. And coffee, always coffee. I put these eggs on a pedestal. Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset

If you like a runnier yolk, may I suggest less on the timer. If you prefer the opposite, aim for 8-10 minutes. I will stick with 7 for now.

Side note: I have really been thinking about getting chickens. Currently trying to figure out how that would work with cats.

Dutch BAE

Another post a long time in the making:

 

If you know me, you know kids and babies and little people altogether are not my thing. I prefer dogs and old people. That being said, the Dutch Baby is the only baby type I will welcome into my life with arms wide open.  And unlike the real deal, this breakfast/brunch/anytime delight takes way less than 9 months to make.

I did not have the slightest notion of the Dutch Baby’s existence until I stumbled upon Amber Wilson’s lovely Instagram feed. Talk about a life changing event! Here is the 15 second rundown: pancaky-crepey-custardy-popoveresque deliciousness.

After re-introducing the cast iron skillet into my culinary repertoire, I went searching for the recipe. Camille Styles blogged her DB recipe on my birthday, how serendipitous! I used her recipe my foundation, making small changes here and there.Processed with VSCOcam with m3 preset

Dutch Baby

Ingredients:

3 eggs at room temperature

2/3 cup milk, 2%-whole works best

1 tablespoon brown sugar

1 tablespoon white sugar

1/2 teaspoon kosher salt

1 tsp vanilla

1/2 cup flour

1-2  tablespoons unsalted butter

*Note: cast iron is a must for Dutch baby makin’

  1. Preheat your oven to 450 degrees and place your cast iron skillet towards the back on the middle rack.
  2. In a large bowl, whisk your eggs for about 2 minutes until nice and frothy.
  3. Add in your sugars, milk, salt, and vanilla. Sift in the flour and whisk all ingredients until smooth.
  4. Let the batter rest for 10 minutes.
  5. Take your cast iron skillet out of the oven and coat the surface with butter. Quickly pour in the batter and pop the skillet back into the oven. bake for 15 minutes.

Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset Processed with VSCOcam with m3 preset

Dutch babies are traditionally served doused with powdered sugar and accompanied by lemon wedges and butter galore. Fresh fruit is also another great addition. It is amazing how simple they are to make, too. That’s why this recipe is my BAE (before anything else) when it comes to breakfast.

Oh yeah, this recipe is very forgiving. I’ve made several different versions so far: chocolate, french coconut, buttermilk and berry, etc. etc. While it’s good to go Dutch on this pancake I really do not feel bad if I accidentally eat the entire thing.

Processed with VSCOcam with m3 preset

Alotta Frittata

There is one food if which I had to live without I would probably die. Breakfast and brunch would have no soul, veganism would be the easiest triumph, and the souffle would cease to exist. This food is the incredible, edible egg.

Ah, the egg is alive and well in my refrigerator, and since my birthday cast iron purchases, it has played a frequent supporting role in my life. With frequent trips to the farmers market, frittatas and green smoothies have become necessary. This post is dedicated to the better of the two. Processed with VSCOcam with m4 preset

I jokingly started the hashtag #52weeksoffrittata on Instagram, mainly for the alliteration’s sake. All jokes aside, my weekly frittatas have been rather consistent. You too can eat delicious frittatas on a weekly basis without owning a chicken farm! For the very low quantity of 4 eggs a week + whatever produce/cheese/extras you have on hand! Get creative!

Here are the varieties I’ve had so far:

Week 1: sweet & spicy peppers + feta

Week 2: Greek Style (spinach+tomatoes+feta)

Week 3: London Pub Style (wild mushrooms+onions in malt vinegar)

Week 4: Fall Yall! (spicy sage+potatoes+fig&honey goat cheese)

Processed with VSCOcam with m6 preset Processed with VSCOcam with e8 preset

I’m not going to post a recipe for each frittata individually because if you have a brain and can saute vegetables, you can surely do this without detailed instructions. I use 4 eggs for each one. That’s really all you need to know!

I can’t wait to carry on this new weekly love affair!

Do y’all have any frittata favorites?

 

XOXO

Simply Sunday Scones

A few weeks ago, we hosted a murder house marathon brunch. I only say marathon because the day seemingly went on for forever, and the finish line was eating. I had the (dis)pleasure of not being involved in any of the preparations. That’s probably why we didn’t end up eating until dinnertime. Okay okay, that sounds kind of bitchy. I thought it would be harder for my control freak self to sit back and watch semi-strangers take over my kitchen, but the hangover I was nursing thought otherwise.

Scones were an “appetizer” the morning of marathon brunch. While they were tasty, they were the basic bitches of breakfast scones. Maybe I spend too much time on Pinterest/double tapping #foodporn on Insta, but fruit can’t not come to mind when I think of scones. I want something a little more hearty than cinnamon and raisins. After stalking my #womancrusheveryday’s website, I came across a simple recipe for a scone bursting with berries.

This is a great recipe because it is easily adaptable. I made an almost dairy free (if I would’a subbed margarine for butter) blueberry almond version. To say they were a hit would be an understatement. All the basic scones better bow down, because this recipe might just be the queen B of breakfast.ImageImage

Blueberry Almond Scones

2 1/2 cups flour + more for dusting (I used half all-purpose & half whole wheat)

1/4 cup sugar + 1 tbs for dusting

1 tbs baking powder

3/4 tsp course ground or kosher salt

1/4 cup roughly chopped raw almonds, toasted for about 15 minutes

3/4/cup (1 1/2 sticks) very cold butter or margarine, cut into cubes

1 egg yolk

1 tsp almond extract

3/4 cup sweetened almond milk

1 cup fresh blueberries

  1. In a large bowl, combine flour, sugar, salt, baking powder, and almonds. Using your hands, a pastry blender, or even a food processor if fancy, work the butter into the dry mixture until it begins to form pea sized pieces. ImageImageImageImageImage
  2. In a separate bowl, whisk together your egg yolk and almond extract. Slowly add in the almond milk, combining as you pour. Add the wet mixture to the dry. Your dough should be fairly sticky once fully combined. ImageImage
  3. Transfer dough to a lightly floured surface and flatten out with your hands. Sprinkle fresh blueberries, fold dough over, and pat down again. Repeat this process until all blueberries have been used up, about 3 times. ImageImageImage
  4. Form your dough into a circle and lightly flatten with the heels of your hand. Use a pastry cutter or a sharp knife to cut your dough into triangles. Transfer triangles to a greased and floured baking dish. I used a round 9 inch cake pan. Bake at 400 degrees for 30 minutes until golden brown, rotating the pan halfway through. Let cool for about 10 minutes and serve. ImageImageImageImageImageImage

If I did not have to be at work before sunrise almost every day, these could easily become a daily breakfast staple. I would have saved some for the morning after, but they were just too good to not be completely devoured. I can’t wait to make different versions of non-basic scones using this recipe. A vanilla and orange blossom combination is dancing around my brain this very moment!

ImageImage

 

 

Happy Baking!

Farmer’s Market Frittata

As some of you may know, I recently joined a local CSA. Every weekend my friend Elizabeth make it an event to take our dogs to the farmer’s market to pick up our share. Besides a large bag/box of fresh, local, organic, AND seasonal produce, I usually also manage to purchase a few dozen farm fresh eggs and homemade dog treats for Gypsy. I feel like I am saving a bunch of money by not buying from grocery chains. Actually the only things I pick up from the store now are dog food, toilet paper, and maybe a few things I am craving or need specifically for a recipe.

As produce begins to collect on my counter top and in the refrigerator and the freshness clock ticks away, I have to come up with ways to use everything up. Good thing I love dishes that tend to call for large amounts of fruits and veggies: soup, stir fry, salads, pies, and my new favorite- the frittata! I made my first ever frittata over the weekend, using up a large portion of produce from previous CSA hauls.

Image

Don’t be fooled by that cute sounding Italian name! Frittatas are super easy! Think if an omelette and a quiche had a baby…..or maybe this could be their 3rd cousin once removed. You don’t even need a whole bunch of vegetables to make one of these, but I wanted color! Red, green, yellow, purple, and white made up the spectrum. This frittata also had depth! That was probably my favorite aspect.

Ingredients 

8 garlic cloves, minced

6 sage leaves

2 small serrano peppers, sliced

1/2 sweet yellow onion, chopped

5 small purple potatoes, sliced

2 small sweet peppers, chopped

4 large kale leaves, chopped

4 heirloom cherry tomatoes

2 1/2 tbs extra virgin olive oil

1/2 tsp ground cumin

1 tsp chipotle powder

2 tsp freshly ground sea salt

fresh black pepper to taste

6 eggs

2-3 oz goat cheese

2 tbs buttermilk (optional)

Image

As I said earlier, you do not to have all of any of the above listed veggies. Anything would do, really! I bet you could even be adventurous and use berries! Though if that be your case, a sweeter cheese like mascarpone or ricotta may be needed. Now that I think of it, that does sound kind of good! This frittata is your oyster! (I do not recommend oysters as an addition.)

The Process

1. Rinse and chop, slice, and dice all of your vegetables. ImageImageImageSuch beautiful colors! Throw everything EXCEPT for the kale and tomatoes into a cast iron skillet with olive oil. Why you ask? I wanted the potatoes to cook and the onions to brown. I didn’t want to overcook the kale during the process. You shouldn’t really saute tomatoes in an iron skillet either. They already have a lot of iron, and the contact with the metal alters the taste in my opinion.

2. Saute on medium heat until the potatoes are tender, seasoning as you go. This should take about 15 minutes. ImageImage 3. Next, toss in the kale. Stir around for about 3-5 minutes.

Image

4. Time to get cracking with your eggs! Whisk together in a large bowl with your buttermilk. The buttermilk make the final product a bit more fluffy. I also think it tastes better with the goat cheese. The two are both sour and tangy!

Image

5. Slowly pour your eggs into the cast iron skillet. Give everything a good mix around and then reduce the heat to medium-low. Cook for about 3 minutes until the edge begin to firm up.

Image

6. Top with goat cheese and heirloom tomatoes and pop into a pre-heated oven. Bake at 350 degrees for about 10 minutes. The finished product should not be runny. ImageImage

When the frittata is finished baking, slice and serve! For the perfect little brunch, serve alongside a small salad and mimosas!

I am so glad I made this! I think I may have discovered my Sunday morning go-to recipe.

XOXOXO

Over the Weekend: Ch-Ch-Changes

Changes. They happen all the time. Sometimes they are planned, others come unexpectedly. This weekend was filled with some pretty big ones. I suppose they are all for the better, maybe even the best. While I did have a few whirlwind life events to deal with, good times still overshadowed the bad. I am so very thankful for the wonderful people in my life. They keep me strong. They keep me grounded. And most importantly, they keep me smiling. Image

After an eye doctor appointment and a very adult method of draining my bank account (paying for a year prescription of new contact lenses) my Friday afternoon was spent perusing many covetable pieces at an estate sale. Ahhh, my favorite hobby.

Image

So remember my estate sale post earlier last Friday? Remember how I talked about loving estate sales that accepted all major credit cards but always having cash just in case? Well I wish I would have taken my own advice! Amongst the Victorian couches, grandfather clocks,  Depression glass patterns, and several creepy Santa Clauses, I found a few things that I really really liked! One of these was an old telephone. The guy running the sale said I could have it for $20, and I would also have to bring a drill to get it out of the wall. My dilated pupils were not up to the challenge of going to an ATM and tracking down my drill in 100+ degree heat.

ImageImage

This couch was just a little bit more than the cost of one year’s worth of good vision. Adult life.

Image

All of Saturday was dedicated to moving Kate to Dallas. The operation ran very smoothly! We only hopped a curb once and no furniture was dropped! Just like Kate, her new place has so much personality and matches her quirks. I love seeing spaces passed from friend to friend and the evolution that takes place afterwards!

Image

Katy and I went to Dallas again on Sunday to have brunch. Already having unpacked the majority of her boxes, her room is coming together so nicely! Once everything is complete, I would love to do a house tour (Apartment Therapy style) of her and Lindsey’s new old space. Image

The four of us, old roomies and new, enjoyed the most wonderful brunch at the Grenada’s Sundown Restaurant. I loved their take on eggs Benedict! Note to self: learn how to make Hollandaise sauce, then learn how to make a BBQ Hollandaise sauce. Also, mimosas by the carafe are always a good idea!ImageImage

I am really going to miss having Kitty Kate just a room away. Now she is just a short drive or a longer train ride away! After this weekend’s events, I think I will be spending a lot more time out in Dallas.

I did get started on some new DIY projects! Stay tuned this week for updates!

XOXOXO

Red, White & Brunch

My friends and I welcomed in the 2013 edition of the 4th of July with karaoke and cheap drinks. Not only did I wake up to a hangover, but also an American flag? I’ll credit my surge of clepto patriotism to one too many vodka waters.

I awoke with the sun way too early this morning, but shit needed to get done! I promised my roommates we would make brunch, some American waffles. No Belgian today! After putting myself together, Kate and I went to the grocery store to get ingredients for potluck sides later and mimosa ingredients. Hair of the dog. I was still kinda drunk when we were grocery shopping. It was the absolute worst, but at least I looked cute!

ImagePeach and mango mimosas in my blue mason jars!

Image

I based my waffle recipe off one of Martha Stewart’s. I always like to adapt recipes and sub and switch ingredients. The recipe calls for buttermilk, which i forgot to get at the store, so I used Greek yogurt and milk! I love using Greek yogurt in place of other things! I also added vanilla. I think it gives the waffles a sweeter flavor without having to add sugar.

I always like to add fruit to my waffles or pancakes. I used raspberries and chocolate chips in honor of America’s birthday!

Image

Ingredients

8 tbs unsalted butter

2 c all purpose flour

1/4 c brown sugar

1/4 c white sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

3 eggs at room temperature, separated 

2 c buttermilk (I subbed 1 1/2 c milk + 1/2 c Greek yogurt)

1 tsp vanilla 

Image

The Process

  1. In a large mixing bowl, incorporate all dry ingredients: flour, sugars, salt, baking powder, baking soda, and cinnamon. ImageImageNext, sift together your dry ingredients. ImageImage
  2. In a separate bowl, whisk together your softened butter, buttermilk, vanilla, and egg yolks. It is okay if it appears to be a little chunky, we will take a mixer to it later. Image
  3. In a separate, smaller bowl, beat the egg whites until stiff. ImageImage
  4. Add your dry ingredients to the butter, milk, egg yolk mixture. At this point, you can use an electric mixer without having to worry about milk splattering everywhere. Thanks, flour! ImageFold the egg whites into the batter with a rubber spatula. ImageImageThe batter is finished and Tavi approved! Image
  5. Now all you have to do is pour it onto a waffle iron and add the extras of your choosing!ImageImageI used about 3/4 cup of batter for each waffle, but this will vary depending on the type of iron you have.Image

I topped my finished waffles with a bit of butter, syrup, and a quick dusting of powdered sugar! Image

Though this has not cured my hangover, it definitely brightened my morning! Sorry for not sharing, Gypsy!ImageImage

I hope you all have a very happy 4th of July! Three cheers to friends, food, and fun!

Over the weekend: Food, Fun, and Friends

It is always a great weekend when great food and even better friends are involved. It is also nice getting out of Denton for a little bit. Combine all of those aforementioned things, and you have my recipe for the last three days. Food, friends, places, and spaces.

Friday night was spent drinking two of my favorite beverages: frozen margaritas and ice cold palomas. My great friend and the other half of Casa Y Cocina lives in walking distance from so many cool places in Dallas. One of these places is Gloria’s Mexican Restaurant on Greenville Avenue. A little more upscale that your typical Mexican eatery, I normally just go for the drinks and patio camaraderie. I ended up trying one of their papusas. It was pretty good, and I am now on the search for an easy yet authentic recipe. Image

Saturday was also spent in Dallas, but before making our way south, our hangovers needed to be cured. Some people swear by a big bowl of menudo, I swear by an overstuffed carne guisada gordita. A tiny hole in the wall restaurant here in Denton specializes in both of these! I think my liberal addition of spicy salsa verde helps me to sweat out all the alcohol. Wash it all down with mango juice and *bam* your headache is gone. ***WARNING*** Taco Lady does induce naps.Image

Later that afternoon I got to patronize a Dallas establishment that’s been on my list for quite some time. The Libertine Bar, also on Greenville Avenue, has a wide selection of local beers, mouthwatering dishes that surprise you as bar food, and the kind of environment that makes you want to stay awhile. I wish I had been in the mood for beer that day. Instead I settled for a decadent Gruyere Mac & Cheese with jalapenos and Sirracha. So spicy! So creamy! Tres riche!Image

It was at the Libertine that my boyfriend brought up that it was our 11 months. I guess I had been so busy with life or maybe it was the night before, but it totally slipped my mind! Ahhh, I felt awful. 11 months of getting to know my best friend & 11 months of cooking wonderful meals together, one more to go and we’ll have a solid year!Image

In light of our 11 months together, Jonathan made me a lovely (and so deliciously amazing) brunch on Sunday. My mouth is still watering over those perfectly seasoned scrambled eggs speckled with peppers, onions, and spinach. Image

After brunch, I satisfied my craving for Mexican pastries and spent some time out in the sun. I hope you all had a lovely weekend filled with food and friends as well. This week, I am excited to share with you some new recipes I have been meaning to try as well as a back burner DIY project! It is also the last week of June! My how time flies! Image