Recipes and food adventures with Adam Roberts
Category
leftovers
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Roasted Honeynut Squash Soup with Apples, Ginger, and Yellow Miso
One of the biggest clichés in food writing is the idea of cooking with love. It’s abstract, vague, overly sentimental. And yet, there’s something about it that makes sense to me, especially when I’m making soup. You can cook with a lot of love when you’re making soup. You can take the time to strain…
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Tomato Salad Shakshuka
The greatest sin you can commit at any dinner party, as far as I’m concerned, is to not have enough food. ALWAYS, ALWAYS make too much. There are two reasons for this: 1. No one ever leaves a dinner party saying, “My oh my, there were far too many delicious things to eat!” and 2.…
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Leftover Panzanella Cake with a Fried Egg
Resourcefulness is a quality that emerges gradually as you get more comfortable in the kitchen. At first, you might make a panzanella salad–with big chunks of toasted bread, heirloom tomatoes, garlic, a little anchovy, some basil, olive oil, and red wine vinegar–eat most of it and then throw the rest away because panzanella doesn’t really…
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Caramelized Cauliflower Frittata
Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata…
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Scrambled Eggs with Lamb, Onions, and Feta
Sorry for the slow posting this week, folks; we had to take a California Driver’s Test yesterday and, based on everything we’d heard, we had to really study for it (a very smart friend, who shall remain nameless, failed the first time he took it). As we went into the written exam, Craig said: “Whoever…
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Deviled Egg Salad
After mastering April Bloomfield’s recipe for Deviled Eggs, I woke up the next day–a Saturday, as a matter of fact–and thought about the ingredients I still had on hand from the previous day’s venture: homemade mayo, eggs, those same pickled chilies. I also saw English muffins. What if I made a Deviled Egg Salad and…
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Fried Rice for Breakfast
Along with my chickpea curry disaster, I’d made some white rice in my rice cooker that looked like it was going to go to waste. I could have made rice pudding but Craig hates rice pudding so I put the leftover rice in the refrigerator and forgot about it.
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Nothing To Cook For Breakfast? Make Breakfast Anyway
Waking up on the weekend, one doesn’t want to get dressed. One wants to throw on a pair of shorts, veg out on the couch, listen to music and possibly read the newspaper. One–and I’m pretty much talking about myself here–definitely doesn’t want to go to the grocery store to buy breakfast ingredients. So what…
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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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