Better start cooking: crispy eggs

Since Campanile is closing at the end of the month I’m going to have to step up my game.  Granted, Chef Peel will be home more so I might get some home cooked meals, but I am usually the cooker or at least the Executive Chef.  So, While I’m running to feast at my husband’s fantastic restaurant for dinner as much as I can I thought I’d start on breakfast.  When Vivien was little we went out to breakfast a lot, but Rex doesn’t have her ability to sit still so I’ve been working on creative breakfast for longer. This recipe came about the other weekend after I had made bacon for Rex. I cooked this in bacon fat with a small pat of butter for flavor.

1 corn tortilla, 2 eggs, ( you could use olive oil instead of bacon fat), butter, salt and pepper, boring taco cheese. When I do it again I will also add a little diced onion in the saute.

Cut up the tortilla in small strips. Put in iron pan with olive oil, don’t be stingy

I’m trying to make a crust.  Cook till you see it brown on the edges, about 5 min.

crack in two eggs and pierce the yolks to spread around.

throw on the pre grated taco cheese.  Could I use better cheese? yeah, but I always have this stuff on hand because the kids like it on their tacos and I’m in a hurry and don’t want to chop or grate anything in the morning.

then, flip it over

There it is.  It looks like fried potatoes.   I meant to eat half and give the other half to Mark, but I inhaled the whole thing.  I was full till 3pm!

 

I need a better name then “crispy eggs”.  Any ideas?

My best burger

Just in time for 4th of July and summertime, my contribution to the burger wars.  Yeah, I’m back from Holland.  I will post about that once I get over my jet lag, but in a nutshell, great trip and Rex was fine at home.

Here is a cooking vid my friend Michelle shot for me a billion  years ago.  Be wary of friends who move, they disappear for months!  Thankfully, it has emerged and it gives an inkling of the great things my sister Carole use to cook for me when I was a wee one.

Forgive the shots of my dirty garage in the window.  I’m firing that production designer! Like my hair? I know, I’m going to fire my hair and make up artist as well.  The important thing is the taste of this yummy burger!!  Husband Chef Mark Peel also adds his two cents.

 

 

Brussel Sprout breakfast

I’m a Brussel Sprout fanatic.  Side dish with dinner, a lunch salad with smoked trout.  Now, it’s even part of my favorite breakfast.

What you need for this:

2 eggs

Brussel Sprouts – 2 chopped lengthwise

onion- 2 tablespoon, small diced

cooked bacon – 1 slice into lardons

dried oregeno- pinch

salt and pepper

Half and half- just a splash

Cook the bacon till crisp, chewy, set asidein the bacon fat saute the onions and  Brussel Sprouts.  Takes a little longer than my usual left over from dinner broccoli, but if I have made lunches the night before I have time.  both should get softer and carmelize.  Add Salt , tiny bit.

Reduce heat and crack the two eggs right in there. Add a pinch of dried Oregano. Get your fork and start swirling.  Most people over cook eggs.  When almost done, just soft add a tablespoon of half and half.  Turn off the fire, put the bacon back in and fork it up in the ( hopefully) iron pan.  Quickly plate, little freshly ground pepper at the end.

Rex likes to climb up on the counter and “help” which is tough when I’ve moved the hot pan portion of cooking, but I make things up or he has a fit.

Like most of my creations, it may not be pretty, but it’s tasty!

 

 

Fish Night : cooking for the family

Here is another of my super simple and tasty meals that can be made well even if there are interruptions, which with a house of kids is about as common as an avocado going bad before you use it ( how did I not see it there?).

Petrale sole, caught wild, bought fresh so I had to make it within a couple of days of buying it.  Rice, and salad.  Does it please everyone in my family? No, Rex won’t eat fish or salad. So he got hot dog, grapes and rice.  If he was a baby I’d call that meal “choking hazard delight!”

Our family this night was myself, Viv, Rex and our neighbor gal pal ( 10 years old) Gracie.  She is far less picky than my kids so she is a delight to feed.

First, I make the rice.  Much to Chef Husband’s chagrin I, like my father before me, I love the rice in the bag.  Sorry, rice is my Achilles heel and I can’t take the time to spend 40 minutes making the kind of rice he does.  Boil in a bag of salted water and then after I drain it stir in a bunch of butter.  The kids love it, and darn it is tasty.

Meanwhile, I take the fish out and lay it on a paper towel.  Good to get the moisture out and let it rest. It’s pooped.

Then set up my work station. Flour, egg mixed with a little milk, breadcrumbs with dried oregano.

The fish goes in the flour first.  Then the egg, then the bread crumb.  After that trip through three bowl lane the fish is tired again and needs to rest.  Back to a paper towel while it all sets.  It works out better this way.  ( note: Rex’s dinner is ready to go nearby)

Then I go to the garden and pick our lettuce. Our best crop of 2012.  Wash and drain it. drizzle a little ranch dressing on it because universal truth everyone loves ranch dressing.  I’m not kidding around with oil and vinegar, little bit of ranch, not a ton, and my daughter eats salad. 

I get the plates and forks ready because the fish takes no time to make.  I heat up the pan on low with olive oil, place the sole in the pan with a little chunk of butter. Not to get all Paula Dean, but butter does make things better.  Everything.

Then I go to the backyard and yell for Gracie and Vivien to come in for dinner.  Each side of the fish takes one minute.  No more.  I ask the girls where Rex is.  They go to get him and as I am about to put the next fish in the pan I realized the yelling for him has gone on to long.  I turn off the pan.

“Where is he?”  I yell out.

The girls say they don’t know.  Visions of him hurt and unconscious in the yard  cause me to run out of the house into our back, back yard ( it’s long and large). I scream his name with no response.  Then  I find Rex looking downcast, sitting by himself by the fence in the wood chips.

“Rex, are you feeling sad?”  He nods his head. I think I know what happened.

“Do you feel like the girls left you?”

“Yes, I want to play.”

“But, I called you into dinner.”

“But, I want to play.”

“It’s still early and dinner won’t take long.  Then you will still have time to play, okay?”

“Okay.”  I pick him and we walk and I explain to the girls that they need to be like the Marines and not leave a man behind.  Always bring him up with you when you come in.

Now, they are all at the counter and I make the rest of the fish.  I serve them the salad, chopped, rice and fish. Then I finish making my portion of it all and by then Rex is done and I sit down to eat ( three seats at the counter).  They had juice, I had a French Rose.

The girls clean their plate and then ask for more rice.   Success. 

4 pieces of fresh petrale sole

1/3 cup of flour

one egg

1 tablespoon of milk

salt

pepper

1/3 of a cup of breadcrumbs ( store bought)

a couple of pinches of dried oregano

olive oil

1 table-spoon of butter per two fish

inappropriate sandwich shapes for kids

In my quest, like many parents, to keep my children interested in that thing called eating I have tried on occasion to form food in fun ways.  Astronaut carrots, deforested broccoli, you know the usual.

As I was taking my pizza cutter to shape a sandwich for Rex today I had the impulse to make really inappropriate sandwich shapes.  Here are are some of my favorites:

A gun

Devil, but it didn’t look devilsh enough, so I thought I would try the crazy anti semite leader of Iran Ahmandad..whatever and add coffee grounds for his permanent sort of beard.  This was not my finest.

I was more pleased with my next creation, Crime Scene House

By the way, Rex picked up the gun sandwich and the barrel went limp.  ”Momma, it broke.”  Yeah, there is a reason sandwiches are  NOT shaped like that.

What kind of sandwiches do you make your kids?

Great recession food humor

Now, I’m getting my groove back humor wise.  .  The great gift of comedy is lifting your head up out of the gutter of your dark thoughts. Or to put it another way, get over yourself.

Here is a good stab at some recession vocabulary from another site.  My favorite is DUPPIE, depressed urban professional.

Today I’m thinking of combining my interest in comedy with my husband’s, and by extension myself, interest in food. How about recession food?

Foreclosure Chile– eat it fast before it’s taken away from you.
food

Short Sale Short Stack — you sell your pancakes to the person next to you.

Toxic Asset Meatloaf –this will turn you into a vegan

Pork ala Ponzi — you eat this in a room that you have to be invited into.  The sauce is Mad-off of other people’s food and you must first give your own food, before you get a serving.

Double Dip ice cream — coated in chocolate and regret.

Glass-Steagall of red wine — it will numb the pain for a minute as think about how this was Clinton’s greatest failure, not all that seamen nonsense.

Sub Prime meat — what public school kids are served at lunch.

European Contagion Cheese — runny and smells, but paired with a dried apricot on a smal wheat round goes down nicely.
food
lil’ Fannie Mae Cookies — do you have the income to cover this? Maybe you should rent a cookie instead.

Crudite default Swap — by the time the carrot gets to your mouth it won’t be worth much.
food

The Tar Pit Opens

I’ve decided to skip any bad/sad/challenging news for as long as possible. So, let me highlight one way in which 2009 ended very well. The opening of the Tar Pit. This is the cocktail bar and eatery my husband Mark Peel (and by extension in a community property state me as well) and partners have been working on for a long time. As you can imagine, to try to open an establishment and get investors during the crash of ’08 (and our own personal crash) was a CHALLENGE. To see people in it now is like watching a baby be born that I carried for close to three years. If only babies made a Gin Gin Mule like this one does!

Many food blogs have said this and that and the LA Times just ran a review so glowing I looked for my name in the byline (bless!). If you are ever in the area please come and check it out. It really is a pretty place. Of course it’s important to our family that it does well, but I do think it’s a great drinking/dining experience. Also, though it is a risk to start a business these days, I feel really good about how by taking this risk we have created jobs for people. And it’s a great crew.

I feel so much camaraderie with other small business owners. Most people are just trying to pay their bills. Very few businesses are going to have a huge payday. They just need to keep going and support the people who run them.  Here’s to 2010 being a good year for all small business folk.

I’ll drink to that!