Eggsellent Breakfast

Is that title too dorky? Well, I'm going with it.

Breakfast is the name of the game today... and the star player is the wondrous egg. This is a great dish for any weekend morning and particularly if you have leftover french bread from the night before. Please to enjoy:

Scrambled Eggs with Herbed Croutons

1/2 loaf or more of day-old French or sourdough bread, cut into 1-inch cubes
1 small sprig of fresh rosemary, leaves removed and finely chopped
2 sprigs of fresh thyme, leaves removed and finely chopped
olive oil
salt and pepper
6 large eggs
half-and-half
1 tbsp butter

Preheat oven to 400 degrees. In a medium bowl, toss the bread cubes with 2-3 tbsp of olive oil and the fresh herbs. Spread out the herbed bread cubes in a single layer on a baking sheet. Season liberally with salt and pepper. Bake in the oven for approximately 10 minutes. Remove them from the oven when the croutons are golden brown and crunchy.

Next, heat a nonstick skillet on medium. Whisk the eggs and a splash of half-and-half with salt and pepper in a small bowl. Melt the butter in the skillet. Then pour the eggs in the skillet. Slowly scramble the eggs (careful not to cook them too fast or they'll end up tough). When the eggs are still just slightly runny, toss the croutons in the skillet and continue cooking for another minute or so, or until the eggs are no longer runny.

You can eat this dish alone with your favorite breakfast drink or serve it up with bacon. I recently had mine with Trader Joe's Tangerine Juice and coffee. De-lish!

Bon appetit!

Grill. Fiesta. Fun.

It's been a little while since I posted a recipe in which beef plays a substantial role. So may I present to you... a colorful and scrumptious dish that will hopefully have you ready to fire up your grill ahora.
I like to make these tacos with skirt steak. It's relatively inexpensive, as far as steak goes, and it has a marvelous flavor, which is likely attributable to its characteristically generous marbling. Just remember when you're working with skirt steak, you must, must, must marinate. Otherwise, it'll end up tough and chewy... and that is no bueno! What is muy bueno about this recipe, however, is the roasted corn salsa. It adds a delightful crunch and dazzling color to the dish. Please to enjoy:

Skirt Steak Tacos with Roasted Corn Salsa
Serves 2-3

1 lb skirt steak
2-3 limes
chili powder
salt and pepper
2 ears of corn
1 medium tomato, seeded and chopped
1 small red onion, diced
1 tbsp chopped cilantro
red wine vinegar
Guacamole (I've said it before: simplicity is splendid. Avocado, tomato, red onion, lime juice, and salt)
flour tortillas (get Trader Joe's Truly Handmade flour torts if you can; they're the tastiest)

Marinate the skirt steak in a shallow bowl with your freshly juiced limes. Rub 'er down with chili powder on both sides and let 'er marinate in the fridge for at least 1 hour (in fact, if you can, set it to marinate in the morning).

Preheat the grill on high. Season the marinated steak with salt and pepper. Throw the skirt steak and ears of corn on the grill. They'll both need to cook about 10-12 minutes. Be sure to flip the steak once at around 5 or 6 minutes, and rotate the corn several times to ensure all kernels get their fair share of flame.

In the meantime, wrap the flour tortillas in aluminum foil and heat them on the grill (or in the oven at 250 degrees).

Before removing the steak from the grill, test the doneness by pressing on thickest part of the steak with whatever cooking utensil you have handy. If it's firm to the touch, it's ready. If it's very soft, then it needs a few more minutes.

After removing the steak, corn, and tortillas, let the steak sit for at least 5 minutes. To make the corn salsa, slice the kernels off the ears of corn and add to a medium bowl. Then add tomatoes, onion, and chopped cilantro. Add two dashes of red wine vinegar to the salsa and mix well. Finally, slice the skirt steak on a bias before serving.

I like to serve each component of the tacos family-style, so diners can assemble their own. One flour tortilla, a couple slices of steak, healthy scoops of corn salsa and guacamole, and a squeeze of lime makes this taco fantastico!

Salud!

Potato and Leek Soup with Bacon

As winter has passed and spring is upon us, I can't help but lament the inevitable end of soup season. So, while we're still getting a few cool days here in Southern California, I'd like to present a delicious, and quick, soul-soothing soup.

Potato and Leek Soup with Crumbled Bacon

3 slices of bacon, cut into strips
olive oil
5 large leeks, sliced (white and light green parts only)
2 russet potatoes, peeled and cubed
1 quart low-sodium chicken stock
1/4 cup cream or half-and-half (optional)
2 tbsp butter (optional)
salt and pepper

In a large dutch oven, cook the bacon over medium heat until browned. Remove and set aside. Add 1 tbsp of olive oil to the dutch oven and add the sliced leeks. Cook until soft and caramelized, stirring frequently, approximately 10 minutes. Add chicken stock and potatoes and bring to a boil. Reduce the heat and allow to simmer until the potatoes are tender, approximately 15 minutes. Using an emulsion blender (or working in batches using a food processor/blender), puree the contents of the dutch oven until smooth. Add the cream and butter. Stir until the butter is melted. Season with salt and pepper to taste.

Serve up the soup with crumbled bacon on top. I had mine with a nice, big piece of crusty bread and green salad.

Bon appetit!