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Shakshuka is essentially eggs poached in spicy tomato sauce. It is popular throughout the middle east, but particularly in Israel where it can be served for breakfast, lunch, or dinner. There are countless variations – many include greens or other vegetables along with the sauce. This recipe is a good starting point, but you can add whatever vegetables you have on-hand along with the peppers and onions in the first step.
Click here for a PDF of this recipe without photos.
This recipe is from Jim Fox, my good friend Tim’s dad. Jim (who is well-known for, among other things, his excellent cooking) was kind enough to share a number of his favorite recipes with me recently. Frequent visitors to this blog can expect to see some more of them in future posts.
This crustless quiche is excellent for brunch. Varying the cheeses, meats, and vegetables (which should be cooked first as the mushrooms were in this preparation to remove liquid) provides plenty of flexibility (and the opportunity to use whatever you have in the fridge). If you have leftovers, they’ll keep in the fridge for a few days and will be just as tasty reheated.
Click here for a PDF of this recipe without photos.
I’ve written before about how much I like David Chang’s food (see resources page and Bo Ssam post, for example), but it’s worth repeating – the guy is doing wonderful things. He’s a classically-trained, Korean-American chef who grew up in Virginia, worked in Japan, and lives and works in New York. He has three restaurants in New York and is unquestionably one of the hottest chefs in America right now. While it was the significant amount of profanity in his cookbook that first caught my interest, the 100% success rate I’ve had on recipes from the book is the real reason I love it. This dish basically takes standard low-country shrimp and grits and adds the Japanese touches of bacon dashi and usukuchi. It’s absolutely worth a try.
Click here for a PDF of this recipe without photos.
In his cookbook Mexican Everyday, Rick Bayless describes this breakfast which he cooked for his wife during the first year of their marriage, then forgot about until 25 years later. I make it fairly often because, well, who doesn’t love breakfast potatoes and avocado? Make sure to leave the yolks very runny. Even if this isn’t your normal preference, the yolk works well with the avocado and potatoes.
When my step-dad made this for my kids, it became an instant classic. I’ve made it for them dozens of times since then. Continue reading ‘Grandpa Norm’s Egg-in-a-Hole’
Julio's Delicatessen 