As usual I stole the idea for this from somewhere and cut out three-quarters of the steps. Now it’s my staple weekend brunch, for when I get up late and want something buttery.
Eggs in Oregano Brown Butter
2 eggs1 slice white bread or half a hamburger bun*4 T. butter1 t. dried oregano salt to taste
* I use Udi’s gluten-free; you can use regular bread but you may need to use half a slice, because it needs to fit into a 5- or 6-inch diameter mini baking dish.… >> Read more
My best friend – who has the best taste in gifts, ever – gave me a TARDIS cookie jar. “Not that it has to be used for cookies,” he said. True in theory, but now I wanted cookies – curse him. And furthermore, he was having a housewarming party in a few days, providing me with a valid excuse for making some.… >> Read more
I don’t much like classic American potato salad – gloopy with mayonnaise as it is, and often weirdly sugary. But I find this recipe addictively good, to the point of eating enough to send myself into a starch stupor last Fourth of July. You’ve been warned.
An aside: The reason these photos look about a gazillon times better than my usual indoor photos is that I took them with Professor Kobre’s Lightscoop.… >> Read more
When I was a kid, I hated mayonnaise. I can remember the exact minute I decided on this. My best friend’s well-meaning vegetarian dad served us microwaved Tofurky franks on floppy wheat-like bread with a thick white layer of mayo gooshing out like frosting. I gagged…and then I didn’t eat mayo again for ten years.
Later I realized that a thin, thin layer of mayo was acceptable sandwich lubricant.… >> Read more
I wanted pancakes. I had two recipes for almond flour pancakes at hand. One of them called for arrowroot powder. Needless to say, my grocery store does not stock arrowroot powder. Or rather, it does: in a tiny spice-sized container for $7. No thank you.
The other recipe, when I made it, was like little leaden hockey pucks. Yum.
A browse through the Internet does deliver lots of options.… >> Read more
I’m not sure when I first learned of the evil concept of a “mug cake” but it couldn’t have been too long before I realized I was gluten intolerant, because I never made the usual wheat-flour kind. Curiosity and chocolate cravings got the better of me last week and I went looking for GF variations. (Hey, it was my birthday week, gluttony is obligatory!) But none of the recipes I found online worked for me, quite – either they contained coconut flour, which doesn’t agree with me, or they made two cakes, which I feel kind of misses the point, or they called for half an egg.… >> Read more
Almond flour rules. Oh Elana, my life was incomplete without you. (Even if you have an unfortunate obsession with agave nectar.)
I put this recipe together from a couple that were more complicated: I’m a lazy ass in the kitchen and there’s no way I’m going to get out the mixer to whip egg whites when I just want a simple biscuit.… >> Read more