Here is a step by step video on how to make a basic omelet. The technique takes a few tries before you perfect it, but becomes second nature quickly. The hardest part I think, is knowing when to flip, not the flip itself. You can add anything you like, I’ve kept it simple here for the sake of focusing on the technique, rather than creativity.
Eggs, 3 ea
Butter, ~1 tbl
Button Mushrooms, 1 ea, very small dice
Kale, 1/4 cup, chopped finely
Parmesan Cheese, ~1/4 cup
Zhug (optional, for garnish)
Heat pan over medium heat, add butter, and saute mushrooms until tender, seasoning with salt. Add kale and saute one minute. Crack eggs into a bowl and whisk with a fork, then add to pan. Turn heat to medium low, and, with a rubber spatula, lift the sides of the cooked egg and allow the runny egg to go underneath and cook. Keep doing this, tilting the pan and lifting with the spatula until there is no more runny egg. Continue to leave the omelet in the pan over medium low heat, until it becomes very loose in the pan, and flip to cook the other side. Don’t try to flip it if it doesn’t feel loose enough in the pan. Once flipped, turn off the heat, and add cheese to one side, then, using the spatula, be very careful to slowly fold the omelet in half. If you are careless, it will break at the “seam.” Plate up and garnish with zug, pesto, or anything else you like.
A hearty soup for the fall and winter, with a roux acting as the thickening agent. Bacon and ham give this soup a good depth of flavor. If you have never made Velouté before I will be posting a recipe and video soon about it. It is a classic french Mother sauce that involved simply a roux, and stock. It is used to make soups, and gravies primarily but the technique can be used with many applications.
Bacon, cut into small pieces – about 6 slices (thicker is better)
Ham – ~1cup
Onion, small dice – 1ea
Carrot, small dice – 1ea, med
Celery, small dice – 2 stalks
Garlic, minced – 4-5 cloves
Velouté* – about 3 cups
Chicken Stock – as needed
Parsley, minced – ~1/4cup
Potatoes, russet – 2 ea, peeled and diced
Green Beans – 14.5oz can
Heavy Cream – ~2tbl
Render bacon on med-low heat. Add ham and continue to brown. Remove from pan, crank heat to med-high and add onion, carrot, and celery, with salt, and cooking until browned. Add garlic and sweat for 1 minute. Add velouté, then thin out with chicken stock to desired consistency. Add parsley, then potatoes, and cook until potatoes are almost tender. Then add the green beans, and finish with heavy cream as desired.
This is a very simple classic Italian pasta. There are just five ingredients. Pasta, extra virgin olive oil, garlic, chili flakes, and parsley. Slicing the garlic is essential, don’t crush it and mince it. This is an easy dish to make with things you most likely have on hand if you cook at home often.
Pasta, 1/2lb, dry
Extra Virgin Olive Oil, about 1/2 cup
Garlic, about 8 large cloves, sliced, germ removed
Chili Flakes, 1/2tsp
Parsley, 1/2 bunch, minced
Begin by heating the olive oil in a pan over medium-low heat, and adding the sliced garlic. Let the garlic lightly fry until just starting to turn brown. Add pasta to boiling salted water and remove/drain when 75% cooked. Add the chili flakes to the pan with the garlic and toast for about ten seconds, then add a ladleful of pasta water. Add the partially cooked spaghetti to the pan with the oil and toss to coat, adding more pasta water as necessary to prevent sticking and finish cooking the pasta. Just before finishing, add parsley and toss to coat, and remove from heat. Plate up and enjoy!
Another simple fall/winter soup recipe demo video. Carrots are relatively cheap so this is an approachable low budget option. Fish sauce is one of those ingredients that makes a dish stand out but is hard for people to identify. I like to use it as my secret ingredient. I have garnished with sour cream and zhug. You can add something with texture if you want, or some fresh cilantro.
Carrots, 10 ea, small dice
Coconut oil, 2 tbl
Red Onion, 1 ea, julienne or small dice
Garlic, 6 cloves, minced
Ginger, 1-inch piece, peeled, and grated
Red Chile, 1 ea, minced
Curry Powder, 1 heaping tbl
Chicken Stock, about 5 cups
Coconut Cream, 16 oz
Fish Sauce, 1tbl+
Start by heating coconut oil on medium high heat, and saute carrots until browning begins. Add red onion, sweat until translucent, about 3 minutes. Add garlic, ginger, curry powder, and red chile. Saute for another 2 minutes, then add the chicken stock, then coconut cream. Bring to a boil, then simmer for about 15 minutes to ensure everything is tender. Next, puree the soup in batches if using a standing blender, or with an immersion blender. Season with salt as needed, as well as with more chicken stock if the soup is too thick. You can add additional fish sauce as a seasoning agent to add even more flavor.
A very simple recipe, just a handful of ingredients, any of which you may already have on hand! This recipe uses a little more oil than usual to get that “fried” preparation.
Green Beans, about 30ea, washed
Onion, 1/4ea, julienned
Garlic, 3 cloves, minced
Smoked Paprika, ~1tbl
Olive Oil, ~3tbl – enough to generously coat the bottom of the pan
With heat on high, add the olive oil to the pan and cook the beans until wilted and brown, about 6 minutes, seasoning with salt. Add the onion, then after a minute the garlic, and continue to cook until the onion is soft. Turn the heat off, and add the paprika to the hot pan. The hot oil will toast the spice and it should smell very aromatic. Set aside and serve warm.
Side note – If you leave the pan on the heat for too long the paprika may burn and become very bitter.
I’m on a soup kick what can I say! This is great for colder months. Hearty and filling, rich and delicious! The ham hock as well as Worcestershire sauce, and mustard give the broth a lot of depth. Pureeing some of the cooked vegetables with the reserved beans in this recipe make it thicker and get more flavor into each bite. This soup is so good!
Bacon, 6 slices, cut into lardons
Kielbasa, about 3/4 cup small diced
Onion, 2 ea, small dice
Celery, 5 stalks, small dice
Carrot, 2 ea, small dice
Garlic, 6 cloves, minced
Green Beans, 1 cup, cut into 1 inch pieces
White Northern Beans, 16oz can
Thyme, 1 bunch
Worcestershire Sauce, 2tbl+
Chicken Stock, ~3qt
Smoked Ham Hock, 1ea
Russet Potatoes, 1ea, medium dice
Dijon Mustard, 1tbl
Heavy Cream, 1/2 cup
Begin by rendering bacon over medium heat. Start in a cold pan and let the bacon slowly release its fat and become unstuck from the bottom. When the bacon freely moves, stir and continue to cook until brown. Add the kielbasa. Saute for 3 min. Remove meats, and add onion, celery, and carrot. Season with salt, to allow the moisture to escape. Saute until there is no more steam being released from the vegetables, about 8 minutes. Next, add the garlic and saute 2 more minutes. Then, add the green beans, HALF of the white beans, and the thyme. Add Worcestershire sauce. Add chicken stock, and bring to a boil. Remove any foam/impurities that rise to the top. Add dijon. The vegetables and potatoes should be tender at this point. Remove some of the cooked vegetables with some broth and puree with remaining white beans until smooth. Add back to the pot. Add heavy cream. Taste for seasoning and adjust. You can add more mustard, Worcestershire, thyme, salt, or anything else you think it might need, but this tasted pretty good for me!
It’s that time of the year again! This recipe is simple and straightforward. The only really unique ingredient is the whiskey/bourbon which you can leave out. The ingredients are:
Onion, 1ea, small dice
Celery, 2 ribs, small dice
Carrot, 1ea, small dice
Garlic, ~8 cloves, minced
Apple, 1ea, large dice
Scallions, 1 bunch, whites/greens separated
Butternut Squash, 1 ea, large dice
Chicken stock, about 1qt
Whiskey, ~1/2 cup
Heavy cream, 1/4 cup
Thyme, small bunch
Sweat onions and white parts of scallions until beginning to brown around the edges, about 8 minutes, adding salt. Add celery, carrot and apple, and continue to sweat for 2-3 more minutes. Add garlic and sweat for another 2 minutes. Add butternut squash, then turn up the heat to high and saute for 1 minute. Then, turn the heat off, and add the whiskey. You should hear a pan sizzle because the pan should be hot enough to vaporize the alcohol. Light the edge of the pot with a match or lighter, being very careful not to burn yourself or your face. This can be dangerous with those of you with gas burners, so make sure the heat is off. Simmer for 2-3 minutes until the whiskey reduces by about half, and the flame goes out. Then, add the chicken stock. Throw in your thyme Bring to a rolling boil, then simmer for about 15 minutes, until the squash is tender enough to be puréed. Remove thyme stems. Then, in batches with a standing blender, or an immersion blender, begin puréeing the soup. Add heavy cream during this process, and continue to blend until the desired consistency is reached. Taste for seasoning, adjust, and cool.
This cream is a great fall sweetener for your cold brew as well as hot brewed coffee. Starbucks charges over $5 for their pumpkin cold brew, and while it is delicious, that’s too much for me! So, I figured it couldn’t be that difficult to make my own pumpkin cream, and my own coffee and do it at a fraction of the price. This is a simple recipe and you wont need too much.
Pumpkin Spice Cream:
16 oz Half and half
1 tbl pumpkin puree (NOT pumpkin pie filling)
1 tsp pumpkin pie spice
2 tsp vanilla extract
1 tbl maple syrup
1/3 cup granulated sugar
Place a small saucepan on medium heat. Add all ingredients and heat to a very low simmer, do not boil. Take off the burner and puree briefly with a blender, about 10 seconds. Cool and store for up to 5 days.
Begin by hard boiling the eggs. The way I do this is as follows: Put eggs in saucepot in COLD water. Turn heat on high. Once the water begins a steady hard boil, set a timer for 8 minutes. Once the eight minutes has expired, transfer to an ice bath. Once cool, peel the shells off.
Cut the eggs in half and separate the yolks from the whites. In a bowl, mix together the mayonnaise, mustard, chipotle puree, and season with salt and peppers to taste. Once mixture is smooth, fill the egg halves with mixture. Sprinkle with smoked paprika, and then garnish with chives cut on a bias.
This tomato soup recipe couldn’t get any easier. If you don’t count the garnishes there are only four ingredients. I had an abundance of tomatoes – so many I had to pick a recipe that used up many of them. Soup seemed like a great idea.
Tomato, 8 cups, fresh with the core removed, cut in half
Onion, 1 ea, diced
Garlic, 6 cloves, minced
Chicken Stock, 3 cups, low sodium
Begin by roasting tossing your tomatoes with the olive oil, and season with salt. Roast your tomatoes at 400 for about 20 minutes. Roast them long enough so you can peel off the skins with ease.
Meanwhile, heat a large sauce pot over medium heat and cook your onions until nicely browned and caramelized, about 7-8 minutes. If you season them with salt when you throw them in the pan, they will wilt and break down more quickly.
When the onions are nice and cooked, add in the garlic and continue cooking for 2 more minutes. Then, add the peeled tomatoes to the pot, along with the chicken stock, and bring to a boil. Purée the soup with an immersion blender (or a standing blender in batches). This might take longer with an immersion blender, but check the consistency to ensure it is smooth and velvety.
Taste for seasoning and adjust as necessary. Ladle into a bowl, and garnish with anything you’d like. I’ve garnished my soup with a dollop of labneh, minced chives, and some extra virgin olive oil.