Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandiase....just that phrase used to paralyze me. It sounded soooo French, so impossible to make, so far from my culinary skills. Until I realized it was kind of like hot aioli.

Eureka! Not as hard as I thought!

My beau loves the bennies with hollandaise and although I cannot stomach (literally) poached eggs that didn't mean I couldn't attempt his favorite brunch meal at home. Yes, it takes time and patience, but he was so excited and impressed with the result that it was totally worth it.

You can serve bennies on toast, a warm croissant or go one step further like I did here and make biscuits (which I ate as well, so yummy!!).

If you don't have a poaching pan (the little metal insert with the reverse scooped out molds for the poached eggs), fear not. You can make it in simmering water and they come out just as tasty, if a little more rustic in nature. But smothered under all that Hollandaise, who's noticing!

Homemade Spelt Naan

Ahhh naan, it's the reason you go to an Indian restaurant, especially if they have a tandoor oven in which they make this fresh, delicious flat bread. You would think that it could only be made well in such a specialized oven, but fear not dear reader, you too can make delicious naan at home!

It does really help if you have a cast iron flat pan or griddle, but supposedly you can make it on a pizza stone as well (this sounds totally reasonable to me, although I have never tried it.)

When wheat and I parted ways, spelt came to my rescue and this is my version of naan with white spelt flour. As usual, it requires a little less liquid in the dough, but still makes a wonderfully chewy naan that everyone really appreciated!

Favorites of 2015 and Welcome to 2016!

Bonne Annee! And welcome to 2016! Last year had lots of ups and downs for me but the blog was one of my most favorite parts of the year and these were my favorite recipes to make.

Mei fun noodles made several appearances on our dinner table because they are muy fun! Here they are with ahi tuna, but I've made them as a side dish or with seared tofu. I think they'd be fantastic with seared scallops or pan fried prawns as well.

When I first began cooking Indian food for my beau he was appreciative but he finally said, "there's this dish that is muslim in origin...." And that sent me on a google search and sure enough I found gold! Massaman Curry is one of my favorite Indian dishes and really very simple to make.

Herb Crusted Tofu Cutlets are my answer to healthy junk food that happens quick. And it's breaded, I mean, really, what's not to love! You can go gourmet with a mustard sauce as I do here or just use BBQ sauce or Ranch dressing.

Sauteed Swiss Chard sounds so boring compared to Palakoora Vepadu, which is Indian spiced sauteed greens that are guaranteed to wow.

Faux meat bought at the store is usually full of gluten or soy and other stuff you can't pronounce, so I cobbled together this recipe for Vegetarian Breakfast Sausage which turned out really delicious and is gluten free to boot!

When I'm trying to get more vegetables into our brunch meals these Japaneses Vegetable Pancakes are my go to dish.

When I wanted to make a special brunch for father's day my beau told me his secret recipe for Gr'eggs' Orsini and I made this fun dish.

Larb may be something you're familiar with as a fun Thai dish so I vegetarianized and Hoisin Tofu Lettuce Cups became a hit with adults and kids alike.

Fish cakes were never high on my radar to make but once I searched out the best and found these Spectacular Fish Cakes, we were hooked. Potatoes mashed a little and added to fish blanched in cream with an out of this world tartar sauce.

Garam Masala Salmon with Mango Salsa is as delightful as it sounds. Make it and wow folks with this quick and easy gourmet meal.







Enjoy! 

Prawn Fried Rice

Fried rice was my guilty pleasure of choice in college; greasy, soy sauced deliciousness delivered to my door! It took me years to realize that this was a really simple dish to make at home, as long as you always used at least day old rice - it is a soggy mess if you use freshly cooked!

There are endless variations on this in terms of what veggies to add, but I always keep some frozen peas and corn on hand because they are often my favorite part of the dish, next to the prawns.  But it is also a great dish to clean out your vegetable drawers when things are starting to wane past their prime time. Just make sure to follow the firmness rule; if steaming a vegetable takes 15  plus minutes (broccoli, cauliflower, fennel) than it gets cooked first, and softer ones come later. Toss in the peas and corn with the softest ones (except greens, those always go in at the last second to keep their vibrant color!)

As with all wok meals, cook your proteins first and then make the veggies. This is pure comfort food for me and always brings back pleasant memories of guilty pleasures!

Beet and Herbed Chevre Napoleons

There is a wonderful French style bakery/cafe in Arcata call Cafe Brio and not only do the make the best French pastries and breads this side of the Atlantic, they also create fun salads like the one that inspired me to make these Napoleons. After having this delicious salad there a crisp Fall afternoon, I knew I needed to recreate it at home. Simply heaven!

Be careful with the garlic, it can overpower the other flavors, so err on the side of less. The fun thing about these stacks is that you can prepare both portions well in advance and then it all comes together quickly if you are trying to throw together a quick weeknight meal (no one ever has to do that!)

Sweet and Spicy Asian Tempeh Balls with Rice Cakes

Ever wonder what to do with leftover sushi rice? It's something that has gnawed at me. Sure, you can make another sushi roll with cobbled together items from the frig, but next day rice is just kind of hard and crunchy and not in a good way.

Knowing intuitively that I was not the only cook who had faced this conundrum, I googled my query and found the answer. Rice cakes! So simple to add a little flour and form into cakes and boom, repurposed, day-old sushi rice! Adding these tempeh balls with a sauce rounded out my meal. Easy Peasy!

Don't be scared off by the long list of ingredients, you can easily use a store bought Asian-style marinade; I'm just lazy and make sauces based on what's in my pantry. Use what you've got, make it easy on yourself!