Sunday, April 26, 2015

Harissa Style Eggs in Purgatory

This simple egg dish, simmered in a fiery hot tomato sauce can feel like heaven after a hangover or if you are in need of a quick & yummy dish.

I bought a jar of Mina Harissa at the local grocery store. You can get it in mild or spicy. Harissa is a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and also one of my favorites, Eggs in Purgatory. It's spicy and flavorful, made of a blend of six simple ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt which also comes in a paste.

This is the type of dish you can have for breakfast, lunch or dinner. I will sometimes serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet. I also like to fry up some pancetta in the harissa for some added protein & taste. My boyfriend will add some sriracha on top of his for added kick.

Harissa Eggs in Purgatory

Ingredients:

1/2 tsp olive oil
2 tbsp minced red onion
14.5 oz can petite tomatoes
2 tbsp prepared Harissa (I used Mina) or more if you like it spicier
4 large eggs
salt and pepper, to taste
1 tsp fresh chopped parsley or chives

Directions:

Heat a large skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.

Tuesday, December 30, 2014

Hannukah in St. Louis

My boyfriend and I took our first holiday vacation together this past winter. It was great to be able to get two weeks away from work but what was even better was being able to spend time with each others families. Within the first 24 hours of being in St. Louis I was introduced to a couple dozen of my boyfriend's family and friends during his cousin's bar mitzvah.

The following day was a family Hanukkah party. As I knew we were going to be attending this family party and I had no clue what to bring or do, I brought a jar of home made cranberry & walnut chutney (Kosher made) so that I wasn't empty handed. I also traveled with my recipe for matzoh toffee. My boyfriend had already warned me that there would be several hungry family members. What I didn't quite understand was that by several, he meant about 50 or so. 

I was a bit overwhelmed for a few reasons. 1) there was no way I could remember everyone's names. 2) I hoped they liked me. 3) I'm not Jewish (by religion) and was a bit behind on the prayers. So now Hebrew is on the list of things to learn in 2015, as is tracking down a bit more information on the Jewish heritage that showed up on my DNA test.

To my great relief and happiness the chutney was a hit. I was asked for the recipe by several people. I normally serve this on top of cream cheese with Ritz crackers on the side. It also goes well with crusty bread, pork, and all sorts of other holiday yummies. I was so blessed to be welcomed into his family and can't wait to be able to share more meals & recipes with them in the years to come.

Cranberry & Walnut Chutney

1 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/4 teaspoon ground allspice
1/2 cup dried tart cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon grated orange rind $
1/4 teaspoon almond extract
Orange rind strips (optional) $
Preparation
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.

Friday, November 7, 2014

Sriracha2go

It may be unlicensed but I have a lot of friends who will want this.

http://www.eater.com/2014/11/7/7173731/sriracha2go-is-the-most-adorabl-unlicensed-sriracha-experience-around