Recipes and food adventures with Adam Roberts
Category
breakfast
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Scrambled Eggs with Gruyère, Fried Pita with Olive Tapenade & Tomato Salad
The three elements that made this breakfast come together the way that it did were leftover pita (from the night I made chicken and hummus), leftover olive tapenade (from the night I made 4-hour lamb; the recipe’s in that post), and leftover Gruyere (from that cauliflower gratin). The breakthrough moment was when I decided to…
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Breakfast For Company at a Moment’s Notice
We had plans to eat Sunday brunch with Rebecca Lando of Working Class Foodies last week only we were a bit under-the-weather (um, hungover). Instead of canceling, I had an idea: what if I just invite Rebecca over at 11:45? This was at 10:30. So I had an hour and fifteen minutes to cook up…
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Chicken Fat Potatoes, Fried Eggs and Tomato Olive Salsa
Use what you got. That’s my best advice for cooking on weekend mornings. Make sure, on Friday, you’ve got eggs and coffee and some milk. After that, start your Saturday by raiding your fridge and putting together a breakfast that makes sense using as many disparate things that you can. Anyway, that’s my goal when…
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Marion Cunningham’s Raw Apple Muffins
Three recipes, that’s where I draw the line when it comes to sharing recipes from a cookbook. Anything beyond that, and I’m no longer advertising a book that you should buy and I’m just poaching recipes for my own gain. So it’s with great sadness that I post my third and final recipe from Marion…
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Eggs Adam Roberts Redux
It’s almost the weekend and it’s time I got something off my chest. The Eggs Adam Roberts I’ve been linking to and talking up all these years as my main recipe legacy isn’t the Eggs Adam Roberts that I make for myself and Craig every weekend. That old Eggs Adam Roberts was a product of…
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Marion Cunningham’s Last Word in Nutmeg Muffins
If one day I go on trial for food crimes, I think I’m getting 20 years added to my sentence for the following: during my 3 months on New York’s Upper East Side, I never once–not ONCE–visited the famous Kitchen Arts and Letters, one of the city’s (and the country’s) greatest cookbook stores. I still…
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Quick Breakfast Tacos
After I made those excellent carnitas tacos, I had lots of Mexican ingredients leftover. Jalapeños. Corn tortillas. Sour cream. Well that’s not a Mexican ingredient, but it would be if I called it Mexican crema. So let’s call it crema so my first paragraph makes sense. This often happens after I make a big dinner:…
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Yes, I Fried Leftover Cornbread in Bacon Fat
Ok, so you read the last post, you read to yourself “vegetarian chili, sweet corn bread” and thought “eh, I’m not that impressed, I’m moving on with my day, I’m going to read about Anderson Cooper’s gayness and Katie Holmes protecting her kids from Tom Cruise’s Scientology.” That’s your prerogative. I won’t judge. But you…
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Braised Endive
It was just a small rectangle on the cheese plate at The French Laundry; a single bite of braised endive to complement the other elements on the plate (apricot, a square of pistachio cake, a sour ale gastrique). But that single bite stayed with me. It was memorable because endive, which is normally bitter, becomes…
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The Build-A-Better-Bagel Workshop
Our friends Patty and Lauren, who visited us recently from New York, did us the huge service–a mitzvah, as the Jews might say–of bringing along bagels from Murray’s Bagels. We’ve been experiencing something of a bagel blight here on the west coast (remember those Bagel Bombs I made?) and these bagels came as a great…
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