I love lox, eggs and onions, but the problem is that as soon as you add the lox to the eggs, it starts to cook and then just tastes like regular salmon. This omelette solves that.
- fresh dill (1 package for 4 omelettes)
- shallots (2 for 4 omelettes)
- lox (1 small package for 4 omelettes)
- feta chesse (goat cheese or cream cheese would also be good)
- eggs (2 per omelette)
- salt and pepper
1) Slice shallots. Melt butter in skillet and add shallots. Cook until brown and a little crispy. Remove from skillet and set aside.
2) Chop dill. Cut lox into strips (the short way, width-wise).
3) Crack 2 eggs into a bowl. Add dill, salt and pepper. Whisk.
4) Melt butter in pan and add eggs. Swirl pan around until egg coats bottom. With a spatula, move eggs slightly away from the edge and tilt pan so that uncooked egg fills the space. Keep it up until eggs are almost set.
5) When eggs are almost set (they should still look a little wet), turn off heat. This step ensures that the lox won’t cook. Add shallots, feta, and lox in a line down the middle of the omelette. Fold one side over the filling, then fold the other side over and slide omelette onto a plate.
6) Repeat for second omelette, etc.
I have a pizza stone and a peel so I really have no need to make pizza in my cast iron skillet. But now that I’ve tried it, I’m sold. The crust didn’t get as brown as when I use the pizza stone. But it’s so much easier – it makes weeknight pizza a no brainer.
1) Preheat the oven to 475. Brush the cast iron skillet with olive oil.
2) Stretch out the dough (I bought pre-made dough at Trader Joe’s) until it’s about as big as the pan and lay out. Stretch the dough as needed until it covers the whole bottom of the pan.
3) Spoon on your sauce. I used pesto for this pizza. Add cheese. I used fresh smoked mozzarella which I sliced. Add toppings. I used two kinds of salami, and mixed olives and peppers from the olive bar.
4) Put skillet in oven and bake until brown. I checked after 11 minutes, then rotated the pan and baked for another 4 minutes.
5) Let cool in pan for 10 minutes. (I got impatient and took the pizza out of the pan after 5 – I bet the crust would have gotten browner if I let it sit in the hot pan a little longer.) Transfer to cutting board with tongs or a large spatula,
To gild the lily, I added arugula to the top after I took the pizza out of the pan.
Here’s a mushroom pizza I made on another day:
This pizza was amazing. I got the recipe from my CSA (Farm Box LA) newsletter.
- pizza dough (homemade or store bought – I used Trader Joe’s brand for this)
- olive oil
- garlic (1-2 cloves)
- salt (optional)
- 2-3 medium tomatoes
- fresh oregano (optional)
- fresh mozzarella cheese
- 4 slices prosciutto
- greens of your choice (e.g. chard, kale)
First a note on quantity. A tub of fresh mozzarella balls (get the medium or large sized, not the tiny ones), a 4 oz package of prosciutto, and a bunch of greens will be enough for two pizzas. So make two pizzas! Double the very approximate quantities listed above.
1) Preheat oven to 450 (preferably with a pizza stone in the oven but ok if you don’t have one).
2) Cut or tear the greens and add them to a baking sheet, tossed with olive oil and salt. Put in oven for 10 minutes, until they’re a little brown and dried out, but not completely dry (i.e. not as dry as kale chips). Remove from oven and set aside.
3) Roll out pizza dough and stretch it to a roundish shape. Sprinkle cornmeal on a pizza peel or a baking pan. Transfer the dough to the peel or pan and adjust shape. Brush some olive oil on the dough. Add chopped garlic and brush it around to make sure all the garlic’s not in one place. Then – my secret pizza technique – sprinkle a little kosher salt on the dough, especially the outer edges that won’t be covered with toppings. Slide the dough onto your pizza stone or put the pan into the oven and bake for 4 minutes.
4) Slice your tomatoes. After the dough has baked for 4 minutes, add the tomatoes. The tomatoes don’t have to cover the whole pizza – just make sure there’s tomato in each bite. Bake for 10 minutes.
5) Slice the mozzarella balls. After the pizza has baked for 10 minutes, add the mozzarella balls and bake for 5 more minutes until the crust is nicely brown. Remove from oven.
6) Slice prosciutto into thin strips. Scatter the prosciutto strips over the pizza and then scatter the greens over the top.
Risotto is easy if you follow the basic formula. Read the formula all the way through before starting to cook — when you add the vegetables depends on which you choose, and you have to heat your broth at the beginning of the process.
1) the onion: all risotto starts with onion. You can use a shallot or onion. Melt 1 T of butter and 1 T of olive oil in a dutch oven and add chopped onion and cook until softened.
2) the rice: Arborio. No choice there. Add 1 c rice to the onion and cook for a minute, stirring to coat.
3) the liquid: white wine and broth of your choice. Add about 1/2 c. of white wine and cook for about 2 minutes. Heat 4 c. broth so it’s warm when you add. Set timer for 35 minutes. Over the course of the 35 minutes, add warm broth 1-2 ladlefuls at a time, stirring frequently.
4) the vegetables: use any vegetables you want. When you add the veggies depends on which you choose. If I’m using asparagus or peas, I add them near the very end because they need minimal cooking. Mushrooms or butternut squash might be added at the beginning, after sauteeing the onions. Alternatively, you could cook the vegetables separately and add them at the end.
5) the extras: After the 35 minutes, add 1/4 c. Parmesan or a similar (e.g. asiago) cheese, 1 T. of butter, fresh herbs (e.g. thyme or parsley), salt and pepper.
Recap of ingredients (for your shopping list):
onion or shallot
1 c. Arborio rice
1/2 c. white wine
4 c. broth
vegetable of your choice
1/4 c. Parmesan cheese
fresh herbs (optional)
salt and pepper
I grew up eating this so I feel sort of silly blogging about it. But it was easy and delicious, and if you get cabbage in your farm box for three weeks in a row, this recipe might come in handy.
butter (and a little olive oil)
2 red onions
cabbage (I used 2/3 of a cabbage)
salt and pepper
1 16 oz. package of egg noodles (lukshen, if you grew up a a Jewish household)
1) Cook the noodles according to package instructions. FYI, I bought Whole Foods’ 365 brand extra wide egg noodles. Who knew Whole Foods made lukshen?! My Bubbie would be amazed.
2) Melt butter (around 2 T.) in a large skillet and add a little olive oil so the butter doesn’t burn. Slice the onions thinly and add them to the skillet. Cook on medium low heat for at least 10 minutes, until the onions get brown. Stir frequently.
3) Slice the cabbage thinly. Add cabbage to the skillet. You may have to add half the cabbage, let it wilt a little to make room in the pan, and add the rest. Add salt and pepper. Cook until onions and cabbage are soft.
4) Drain the noodles and add to the skillet. Add a little more butter if too dry, and toss until all ingredients are thoroughly mixed. Add salt if needed.
Good Enough Gourmet, keepin’ it real.
This is a simple chili recipe. Feel free to make substitutions — regular chili powder for the chipotle (but use a little more of it), add other vegetables such as red peppers or corn, or different types of beans.
4 cloves garlic
1 1/2 t. cumin
1 t. chipotle chili powder
1 t. oregano
salt and pepper
tomato paste (about 1/2 can, or a couple large squirts if you use a tube)
1 28 oz. can diced tomatoes
1 can black beans
1 can kidney beans
2 c. water
cheese for serving (optional)
1) Chop the onion and garlic. Add a little olive oil to a hot pan (I use my beloved dutch oven) and cook the onion and garlic until softened.
2) Add the cumin, chili powder, oregano, salt and pepper and cook for about a minute.
3) Add the zucchini and tomato paste and cook for a few minutes.
4) Drain and rinse the beans. Add the beans, diced tomatoes, and water.
5) Bring to boil, lower heat and simmer for 20 minutes.
6) Top with shredded cheese (sharp cheddar or pepper-jack would be good) if desired.
Making a quiche is easy if you break it down into its various components.
1) The crust. You can buy a pre-made crust, but why bother when you can make one in minutes? In your food processor, add 1 1/4 c. flour, 1/2 t. salt, 1/2 t. sugar, and pulse until combined. Add 1 stick butter, cut into small cubes, and pulse for 8-10 seconds until the mixture looks like coarse meal. With motor running, add up to 1/4 c. ice water. Keep motor running until dough forms itself into a ball — it will not take very long. Wrap the ball of dough in plastic wrap and refrigerate until ready to use. It’s best to make this dough in advance because it rolls out better when it’s been chilled but I’ve made it at the same time as I’m making the quiche (e.g. tonight). Sometimes advance planning just doesn’t work out.
2) The veggies. Use an onion of some sort (e.g. an onion or a leek) and another veggie of your choice. Tonight I used leek and asparagus. Greens are also great in quiche. Slice the veggies and saute them in 1 T. of butter until softened, and let cool a bit.
3) The cheese. I always grate my own, since then I can buy a better cheese than you can get pre-grated. Gruyere is traditional and has a great, strong flavor, but use any cheese you want. 1 cup of grated cheese will do you.
4) The custard. Whisk together 4 eggs, 1 1/4 c. half and half, salt, pepper, and a pinch of nutmeg.
5) Assembly: Roll out the dough and line a 9-inch pie pan. As you can tell, I didn’t make the edges pretty but you could. Add the cheese, sprinkling over the bottom of the crust. Add the veggies, and pour in the egg mixture. Bake in a 350 degree oven for 50-60 minutes. Let sit for 15 minutes before serving.
Summary of ingredients needed (for your shopping list):
1 1/4 c. flour
1/2 t. salt
1/2 t. sugar
1 stick butter
onion or leek
vegetable and/or green of your choice
1 c. grated cheese of your choice
1 1/4 c. half and half
salt and pepper