Tag Archives: Egg

Curried Egg Salad Sandwich

Posted on September 6, 2011 by Ashley| 2 Comments

Eggs

I feel like I start every post these days with “sorry it’s been so long, I’ve been sooo busy.”  So I wont say it again.  Suffice it to say that I just dropped in to give off some Drunk Squash love and it’s criminal the way I’ve been treating this blog lately.

But enough of that, onward!

I’ve been enjoying some belated heat here in my lovely East Bay city, and in honor of those sweet summer afternoons I wanted to share a sweet little sandwich tip.

Curried

Last month I saw a recipe for Curried Egg Salad on Baker by Nature and was immediately excited in the belly.  And in the tastebuds, too.  I was just really excited.  See, I’m definitely a fan of egg salad sandwiches.  I know they’re not healthy (soo much mayo) and not usually fancy, but they are still just so comforting and tasty.  They were my special pals when I was a fourteen year old cutting meat out of her diet and trying to convince my parents that I’ll be okay without it.  Yeah, that wasn’t the best way to prove that I could be a healthy, well-balanced vegetarian, but at least I had something to order off of the lunch menu.  And even now that I’m a pretty staunch vegetarian sandwich orderer, I still find myself looking longingly at the good old egg salad sandwich.

So when I saw this recipe for CURRIED egg salad, I was immediately obsessed with the idea of making it for myself.  I didn’t have all of the ingredients (namely celery salt, Tabasco, Dijon mustard, lemon juice, mango chutney, celery, or scallions), but I definitely made do with what I had.  I realize that I just named over half of the recipe as “something I didn’t have,” so I’m going to admit that my own version was a loose interpretation that made do with spicy yellow mustard, regular salt, and Sriracha sauce.  Yet I still had the best egg salad sandwich I’ve ever had.  So one can only imagine what sorts of culinary ecstasy comes along with ALL of the ingredients.

Sandwich

If you’re in any way a curry fan, I implore you to try adding it to your next egg salad sandwich.  Better yet, follow this recipe directly and let me know what I missed out on!

→ 2 Comments

Posted in Lunch

Tagged , , ,

Real Butterbeer

Posted on July 19, 2011 by Ashley| 8 Comments

Butterbeer

So maybe you’re tired of hearing about this everywhere, but I’m one of those kids that wished and waited for an owl acceptance to Hogwarts and broke off many tree branches in order to find the perfect wand.  I had Harry Potter shirts, backpacks, and bookends, and couldn’t wait for each new book release.  When I was eighteen years old (and thought of myself as pretty mature and cool), I left a rockin’ party in order to hang out at Borders at midnight to get the FINAL book.  And then I proceeded to stay up into the wee hours of the morning reading.

So you’re probably not surprised that I went to the midnight showing of the movie.  And then decided that I had to make something Harry Potter themed.

 

Mix

I’ve seen a lot of fabulous Potter-themed treats out there in the food blog world.  Everything from chocolate frogs to acid pops.  And then, of course, there’s butterbeer.

Butterbeer always fascinated me in the HP books.  House elves got drunk off of it, yet these kids got to drink it?? Cool!  I always likened it to a kind of low-alcohol cider-like draaank.  But then I saw that all of the recipes basically just make a butterscotchy cream soda.  And that just doesn’t seem true to form.  Butterbeer’s supposed to be a little bit illicit, right?  Does cream soda really capture the coolness that is butterbeer?

I don’t think so.

Foam

So then I saw (on the almighty wikipedia, of course.  what a great use of legitimate resources…) that a real butterbeer drink used to exist!  And yes, it had beer in it.  So I located this great youtube video, and this random message board thread and decided to check it out for myself.

I don’t know if you’ve checked out the ingredient list yet, but it is a little bit scary.  Egg yolks, sugar, beer, and butter…  This is definitely not going to turn into an everyday drink.  But, hey, you only get to celebrate the official end of Harry Potter once.  It’s super rich, but if you get a few non-calorie-counting Harry Potter fans together I promise you will be pleasantly surprised.

So, without further ado, I give you (the real, non-wussy, alcoholic) BUTTERBEER!

Beer

Recipe: Real Butterbeer

Summary: This ain’t cream soda… this is rich, creamy, and a little boozy.

Ingredients

  • About 17 oz. beer (About 1 1/2 beers)
  • 2 whisked egg yolks
  • 1/4 cup sugar
  • 1 tbsp butter
  • dash of nutmeg or cinnamon

Instructions

  1. Heat a pan on medium heat. Once it’s heated add the beer.
  2. SLOWLY add the whisked yolks. You don’t want them to turn into scrambled eggs, so stir continuously.
  3. Add sugar and butter and stir into mixture.
  4. Finally, add your nutmeg or cinnamon.
  5. You can either let it cool or serve heated.

Quick notes

I used a sweet, malty beer, which helped the rich taste. Experiment with other kinds!
Because this is so very rich, I suggest that you get some people together to share.  This recipe could serve four small glasses.  And that amount would be more than enough for everybody.
Enjoy!

Drank

→ 8 Comments

Posted in Dessert, Recipe

Tagged , , , , , , ,

Potato Revelations

Posted on June 16, 2011 by Ashley| 6 Comments
Saute

I am so stoked about these potatoes.  Yes, that might be a strange way to begin anything (blog post or otherwise), but I just have to put it out there.  I got them, thought little of them, and then sliced and sauteed them in olive oil, salt, and black pepper.  Promptly, my world was changed.

I’m not kidding.

Sauteed

I’ve had a pretty normal, ambivalent relationship with potatoes in my past.  I loved mashed potatoes as a kid, but wasn’t fond of baked potatoes.  I would instead mash them into oblivion with my fork and pretend they were mashed potatoes.  I liked hashbrowns (do those Ore-Ida ones still count as potatoes??).  I always liked them paired with eggs and cheese.  As I grew older and my palate became more sophisticated (haha) I learned they’re pretty good when sliced and sauteed.  Then I learned to move past boring old russets and check out the knobbly colorful ones from the farmer’s market.

You could call me a potato fan, but not one of those obsessive fans.  I considered myself a respectable fan.  But then, something changed with these ones.  I can’t believe I’m waxing poetic about potatoes, maybe I have a little Irish in me?

Mixin

So what is so great about these damn potatoes?  Well, I read my CSA’s newsletter and it informed me that I was receiving “new” potatoes, which are called this because “the potato plant is still in flower and the skins of the potatoes have not yet hardened. Also, the simple sugars in new potatoes haven’t fully converted to more complex starches.”  Do you know what that means???  It means they’re unbelievably tender and sweet!  As Rawley Johnson wrote in the newsletter, “For me, roasted new potatoes with a drizzle of olive oil and a touch of salt is worth serving as dessert!”  And I completely agree.

(Also, I’d suggest reading the bit on potatoes in the linked newsletter.  It wont be up after a few days because they change the page to reflect each weekly newsletter, so if you want to be a dork like me and read about potatoes, do it nowww)

In Pan

Anyways, I unknowingly sauteed these potatoes (which I think are both Colorado Roses and All Reds) with a dab of olive oil, and some pinches of salt and black pepper alongside some green onions and I swear to you my life was changed.  It was amazing!  Like I said, more tender and more sweet than any potatoes I’ve ever come across.

I ended up putting them in a pseudo Tortilla Española a la Always Order Dessert, and they were truly the stars of the show.

I urge you to seek out “new” potatoes.  Maybe check out a local farmer’s market?  Oh, and is this a completely mundane revelation?  Did everybody else already know about how good “new” potatoes are??

Either way, it’s MY revelation, and here’s the recipe:

Flap

Potato Flap
4.0 from 1 reviews
Print
Recipe type: Entree
Author: adapted from Always Order Dessert’s “Tortilla Española”
Prep time: 2 mins
Cook time: 25 mins
Total time: 27 mins
Serves: 2
This is not a real Tortilla Española, but it is a good floppy potato and egg dish. Stop trying to label everything, it’s good ;)
What Do You Need?
  • 4 medium “new” potatoes (get a mix, I had Colorado Roses and All Reds- I think)
  • 1 green onion
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • 2 eggs
Make it Happen
  1. Slice your potatoes into uniform thicknesses, and then add to a pan with olive oil, salt, and pepper on medium heat. Let them saute for about 10 minutes or until edges are started to get a little crispy.
  2. In the meantime, slice your green onion and saute it with olive oil for about 5 minutes.
  3. Crack your two eggs in a bowl and whisk.
  4. Add the onion and potato to the eggs and stir well.
  5. Grease a pan and then pour the mixture into it. Spread everything out nicely.
  6. Cook in the oven at 375F for about 12-15 minutes. You can take it out and flip it to get the other side, or just let it cook through (the egg mixture isn’t very thick)
  7. Take out, let cool, and then slice off pieces.
WordPress Recipe Plugin and Microformatting by EasyRecipe

 

Slice

So that recipe is probably good with normal potatoes, but it is GREAT with “new” potatoes.  I don’t care if I sound like a broken record by now, I’m telling you my life was CHANGED!

Burrito

Great in burrito form too!

Any lifechanging (facetious or otherwise) food moments that you’ve experienced lately?

→ 6 Comments

Posted in CSA, Dinner, Recipe

Tagged , , , ,

Loafin’ Around

Posted on May 29, 2011 by Ashley| 4 Comments

Mixin

Hello lovelies!  I hope everybody is having a nice weekend, enjoying some free time maybe?  I made my way down to my folks house and am taking advantage of the surprising sun down here in fogtown.  It’s been bright and lovely, and I have been riding my cruiser around town as much as possible.  Perfect Memorial Day weekend, if you ask me.

Fresh Onion

I just wanted to post a quick recipe.  It happens to be my newest favorite fill-er-up meal, as it’s full of goodness and keeps you really full afterwards.  I’m always looking for yummy foods that keep me full for a while- there’s nothing worse than eating and eating and eating and STILL being hungry… so dissatisfying.  But this, however, is not guilty of that offense.

Carrots

So basically it’s a lentil loaf recipe, but in practice it’s less “loaf-like” and more “spoon it up-like.”  It doesn’t stay as solid as a real loaf would, but I think it’s pretty damn perfect in wraps.  If you made patties and pan-fried them, you could have some great burgers too.

Loaf

Lentil Loaf
Ingredients:
-1 roasted carrot
-1 roasted beet
-1 fresh onion
-olive oil
-salt/pepper
-2 cups dry lentils
-2 tbsp wheat germ
-2 tbsp ground flax seed
-1 egg
-1/4 cup panko breadcrumbs
-1 tbsp worcestershire sauce
-2 tbsp barbecue sauce
-more salt and pepper to taste

Make it Happen:
1.  Put the lentils on the stove, cover with water, and simmer up.  You want to cook them for at least an hour so that they become very soft and can be mushed together easily.  When they’re done, strain them.
2.   Make sure carrot, beat, and diced onions are well covered in olive oil and a dash of salt and pepper.  Then put into an oven at 350F to roast.  They’re done when you can easily stick a fork in the beet and carrot.
3.  When lentils and veggies are ready,  mix strained lentils, veggies, wheat germ, flax seed, egg, panko, sauces, and salt and pepper in a big bowl.  You want everything to come together and become well intermingled.
4.  Grease a loaf pan and spoon the mixture in, then cook at 375F for about forty-five minutes or until it’s cooked through.

Leaf and Loaf

I found that the loaf, when cut, didn’t hold its shape well.  So instead of treating it like a slice of meatloaf, I used it as filling in collard green wraps.  These are super easy and deeeelish.  Basically you just spoon the lentil loaf into a big collard green leaf, drizzle with some barbecue sauce, and wrap it all up.  It’s filling and just plain tasty.

Wraps

So anyways, get back out there and enjoy this Memorial Day weekend!  Make some food for yourself, friends, family, whoever and say thanks for all you have… I know that’s what I’m going to be doing, for sure :)

→ 4 Comments

Posted in CSA, Dinner, Lunch, Recipe

Tagged , , , , , , , , , ,