Crispy Olive Oil Fried Eggs with Yogurt + Herbs

Crispy Olive Oil Fried Eggs with Yogurt and Herbs

Ingredients

  • 2 eggs
  • 1/4 c full fat greek yogurt
  • 4 tbs olive oil
  • a small handfull herbs, any that you like mint, dill, chive, or parsley
  • a few slices of cucumber and or radish
  • flakey sea salt and freshly cracked pepper
  • a pinch red pepper flakes optional

Instructions

  1. Spread the greek yogurt onto a plate with the back of a spoon. Season with salt and freshly cracked black pepper. 

  2. Heat a castiron pan on medium/high. Add three tablespoons of olive oil to the pan. Crack the eggs into the pan. Reduce the heat to low. While the egg is cooking, carefully tip the pan towards you allowing the olive oil to pool onto one side of the pan. Use a spoon to gently baste the egg with hot oil; this will help to cook any lingering runny egg white. Remove the eggs from the pan and place directly on top of the seasoned yogurt.

  3. To serve; top the eggs with the fresh herbs, tearing them into small pieces with your hands. Add a few slices of radish and cucumber. Lastly, season everything with a drizzle of olive oil, salt, pepper and chili flakes ( optional.) Serve with toasted bread and enjoy immediately! 

2018 Foodie Gift Guide!

Dining In – cookbooks are always a good option!

Screen Shot 2018-12-01 at 1.49.10 PM.png

Stonewashed Lined Napkins

Screen Shot 2018-12-01 at 1.51.13 PM.png

 

Bon Appetit Magazine Subscription – my favorite food magazine!

Screen Shot 2018-12-02 at 10.40.19 AM.png

Mortar and Pestle – just as beautiful as they are functional.

Screen Shot 2018-12-01 at 1.53.15 PM.png

Brightland Olive Oil

Screen Shot 2018-12-01 at 1.59.05 PM.png

Le Creuset Skillet – this one is on Amazon!

Screen Shot 2018-12-01 at 2.40.12 PM.png

Cacio e Pepe Tee – I need this shirt!

Screen Shot 2018-12-01 at 2.02.48 PM.png

Cheese Board

Screen Shot 2018-12-01 at 2.08.50 PM.png

Ceramic Mug – shop small!

 

Screen Shot 2018-12-01 at 2.14.48 PM.png

Immersion Blender

Screen Shot 2018-12-01 at 2.24.33 PM

French Market BasketScreen Shot 2018-12-01 at 2.36.52 PM.png

Bee’s Wax Food Wrap

Screen Shot 2018-12-01 at 2.38.31 PM.png

Bestia Cookbook

Screen Shot 2018-12-01 at 2.45.01 PM.png

Hand Balm – because cooking is rough on hands.

Screen Shot 2018-12-02 at 10.41.47 AM.png

 

Maple-Brown Butter Roasted Squash

3195EF05-8107-4C87-A4EF-9B84CFE4A4FD.jpg

Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I love to toss it with maple syrup and olive oil. The maple syrup enhances the sweetness and caramelizes nicely when roasted. The other best part of this dish… brown butter, ugh it’s heaven! If you haven’t browned butter before do so carefully because it can turn to burnt butter really fast! This recipe is perfect for your Thanksgiving menu, enjoy!

Maple-Brown Butter Delicata Squash

Ingredients

  • 2 large delicata squash
  • 1/2 c butter
  • 3 tbs maple syrup
  • 3 tbs chopped parsely
  • flakey sea salt
  • 1 tbs olive oil

Instructions

  1. Pre-heat the oven to 400. Slice the delicata squash into half-inch rounds and scrape out the seeds with a small paring knife. Place the squash in a  large bowl and toss with the maple syrup, olive oil, and sea salt. Lay them out on a parchment lined sheet tray, making sure there is plenty of space and the pieces are not overlapping. Bake for 15-30mins flipping the squash halfway through the baking process. 

  2. Meanwhile, make the brown butter; put the butter in a small saucepan and begin to melt it over medium heat. As the butter melts, it will start to foam and then brown. Watch it carefully because it can go from perfectly browned, to burnt to hell real quick! The butter is ready when it smells nutty, and the color is like caramel. Just before serving, add the chopped parsley. 

  3. To serve; arrange the squash on a platter or large plate. Spoon the brown butter and parsley over the plate. Sprinkle with a pinch of flakey sea salt and dig in! 

My favorite LA lunch spots!

Sqirl

Screen Shot 2018-10-05 at 8.28.46 AM

Kazu Nori

Screen Shot 2018-10-05 at 8.31.23 AM

Gjusta

Screen Shot 2018-10-05 at 8.37.40 AM.png

Sweetgreen

Screen Shot 2018-10-05 at 8.38.58 AM.png

Bay Cities Italian Deli

Screen Shot 2018-10-05 at 8.42.34 AM.png

  1. The line is long at Sqirl, but it’s worth the wait. I can never get out of there without ordering the classic sorrel pesto rice bowl. It’s a classic for a reason!
  2. Kazu Nori is especially good for a solo lunch without the awkwardness. It’s bar seating, first come first serve. They just do handrolls made to order. Get the iced green tea too, it’s delicious.
  3. Gjusta is my westside go to. Don’t leave without a loaf of bread for the road!
  4. Ok, I know this is a chain but I had to put it on the list because it really is one that I eat at weekly. Call me basic IDK, I’m never not down for a kale caesar salad.
  5. Order the “godmother” at Bay Cities Italian Deli. That is all.

Cook from the Book: Sister Pie

CF7CB090-330A-414C-97DD-085FD75C3AAD.jpg

I have fully committed to mastering pie making this year. Ok, maybe not mastering, but definitely up-ing my skill level. Pie, of any flavor- is by far my favorite treat. I am so excited about Lisa Ludwinski’s book Sister Pie named after her Detroit pie shop. The first recipe I made from this book was the delicata squash, caramelized onion, goat cheese, and sage hand pies. They came out so. damn. good! I’m including the recipe below. Let me know what you think!

Click here to buy Sister Pie!

Sister Pie's Caramelized Onion, Delicata Squash and Sage Hand Pies

Ingredients

  • 1 1/2 c delicata squash seeded and cubed
  • 2 tbs olive oil
  • 1 tsp salt
  • 4 yellow onions thinly sliced
  • 1/3 c minced fresh sage
  • 4 oz goat cheese crumbled
  • freshly ground black pepper

Dough

  • All-Butter Hand Pie Dough from Sister Pie
  • 1 egg beaten
  • 2 tsp poppy seeds
  • 1/2 tsp flakey sea salt

Instructions

  1. Preheat the oven to 400. Toss the squash with salt, olive oil, and freshly ground pepper and bake for 40-50mins until soft and caramelized. Remover them from the oven and let cool.

  2. While the squash is roasting add the sliced onions to a saute pan and slowly begin to caramelize, this will take some time, at least the full 50 minutes that the squash is in the oven. Stir every few minutes to ensure the onions do not scorch on the bottom of the pan. When they are soft, golden brown and sweet, let them cool in a bowl in the refrigerator.  

  3. To make the filling: toss the cooled squash and onions with crumbled goat cheese and sage. Taste the filling and add more salt or pepper if needed. 

  4. Roll out the hand pie dough to approximately 1/4-inch thick and use a cookie cutter to cut 4-inch rounds. Line the pastry rounds on a sheet tray between parchment and let cool in the refrigerator for 1 hour. 

To Assemble

  1. Preheat the oven to 450. Remove the pre-cut rounds from the refrigerator, lay out half of them on a lightly floured surface. Brush each round with the beaten egg then place a spoonful of filling in the center of each round. Place the remaining pie crusts rounds on top and press the edges with your fingers to seal. Next crimp the edges further with a fork.

  2. Brush each of the assembled hand pies with the beaten egg and top with poppy seeds and a pinch of sea salt. Bake for 24mins, let cool and enjoy! 

Wednesday Wishlist!

My Wednesday Wishlist is a collection of things I’m lusting after at the moment ie: books I’d like to read, restaurants I’d like to try, recipes to add to my repertoire and a whole bunch of pretty things I want to buy, (but probably shouldn’t.)

Rolling Pin Set

Screen Shot 2018-10-14 at 10.41.58 AM.png

Salt Fat Acid Heat

Screen Shot 2018-10-14 at 11.08.05 AM.png

Small Victories

Screen Shot 2018-10-14 at 11.14.04 AM.png

Barton Coat

Screen Shot 2018-10-23 at 11.39.32 AM.png

Gwen Restaurant

Screen Shot 2018-10-23 at 11.48.20 AM.png

  1. I have committed to mastering the art of pies this holiday season and I’m so excited about these rolling pins. The beveled edges take all the guesswork out of rolling a pie crust to 1/4in thick. I can’t wait to try them out!
  2. I’ve been such a fan of the book Salt, Fat, Acid, Heat. I can’t wait to binge watch their new Netflix show!
  3. Recipe writing is an art form, and Julia Turshen has mastered it. She has been a part of writing many cookbooks, including Gweneth Paltrow’s “It’s all Good”. This purchase is a two for one! I’m buying this book not only for the incredible recipes, but also, to learn as much as I can from Julia’s food writing.
  4. Wow! I know, not food related but damn this coat. I’m in love. Maybe it will go on sale?
  5. Not only is the food at Gwen insanely good but I really feel its the most beautiful restaurant interior in town. Give me art deco and a dry aged steak any day of the week!

Cold + Flu Tonic

carolyn-v-468210-unsplash.jpg

Sick or not I’m sipping on this five-ingredient tea all winter long! Turmeric, ginger, lemon, and honey are powerhouse ingredients for battling cold and flu season, and luckily they all blend together into a delicious tonic. Click here to read more about their immune boosting properties!

Cold + Flu Tonic

Ingredients

  • 1/4 lemon
  • 1tbs high quality, raw makuna honey
  • 1/2 inch piece of ginger, peeled
  • 1/2 inch turmeric, peeled
  • 1 c water

Instructions

  1. Place the honey, turmeric, and ginger into the bottom of a mug. Squeeze the lemon over top and drop that in too. 

  2. Boil the water and pour into the mug. Let steep for 2-3mins and start sipping! 

Short Rib Ragu with Pappardelle

Processed with VSCO with hb1 preset

Short Rib Ragu with Pappardelle

Ingredients

  • 3 lbs bone in short ribs
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 4 cloves garlic, finely chopped
  • 3 tbs tomato paste
  • 3 sprigs thyme
  • 1 c red wine
  • 1 qt chicken stock
  • 3 tbs mascarpone cheese
  • 1 lb pappardelle
  • 1/2 c parmesan

Instructions

  1. Pre-heat a large dutch oven or pot with a lid to medium-high heat. Season the short ribs with salt and pepper, add a splash of oil to the pan, then sear on all four sides until golden brown and crispy, about two minutes on each side. Remove the short ribs from the pan and set aside.

  2. Turn the heat down to medium and saute the carrots, onions and garlic until soft, no need to caramelize. Stir in the tomato paste, cook for 2mins, then deglaze with the wine. Let the wine reduce by about half.

  3. Add the short ribs back into the pan along with the chicken stock and thyme. The short ribs should be covered about 2/3 with the liquid in the pot, depending on the size of your pot you may need to add more chicken stock.  Bring everything to a simmer then cover. 

  4. Let the ribs slowly simmer on the stove top, or in a preheated 350-degree oven for 3-4 hours. I like to check them every hour or so, stirring the bottom of the pot to ensure the braising liquid isn't scorching. You will know they are done when the bones are falling out and the meat is fork tender. 

  5. When the ribs are done remove them from the pot and let cool. Remove and discard the bones, then shred the meat with your hands or two forks and add it back into the braising liquid. If the sauce is too watery, let it reduce a bit more. 

  6. When adding the mascarpone you want to temper it into the sauce. To do this, take a ladle full of sauce and put it into a small bowl. Stir the mascarpone into the bowl then add it all back into the pot. This will ensure that the mascarpone doesn't split or curdle in the ragu. 

  7. Lastly, add the cooked pappardelle to the pan and toss with the ragu. Serve immediately with shaved parmesan on top.