Wednesday, December 30, 2009
Coffee Talk: La Citadelle
La Citadelle at 16th and Pine is such a friendly place, with the help of Said ("sah-eed"), the cafe's gregarious owner from Algeria. In the blink of an eye, he learned how much fun people have making fun of me (that's how little time it takes for me to do something foolish or silly or nonsensical). He also peppered the exchange of money for coffee with things like, "merci, merci mademoiselle!" and teased me about the price of the (AMAZING) almond shortbread cookies. As I was leaving, he called after me, "Nice meeting you!" La Citadelle feels like the Cheers of corner cafes. Also, if you need some quiet time, the hidden gem of the place is the back room. I can't wait to go again for another yummy almond shortbread cookie and random conversation with Said.
Lunch Suggestions
Pictured Above (Sweet Chicken Skewers)
Ingredients (Sweet Chicken Skewers)
3 Chicken Breasts (cut into cubes)
6 Crimini Mushrooms De stemmed
8 Seedless Green/Red Grapes Cut in Half
Dill Havarti
Salt, Pepper and Garlic Salt to Taste
Red Cooking Wine (bottom of lid)
Small amount of Olive Oil
Tablespoon Brown Mustard
Tablespoon Apple ButterTablespoon Bone Sucking Sauce (hot sauce, vinegar, tomato paste, apple cider and honey mixed)
1. Mix Mustard, Apple Butter and Bone Sucking Sauce in a bowl.
2. Add Chicken.
3. Let Marinade 4 hours.
4. Heat pan (w/ lid) on low with Red Cooking Wine and Olive Oil (5 min)
5. Add Mushrooms and Grapes and season with pepper and garlic salt.
6. Heat other pan w/ Olive Oil on high.
7. Add Chicken and cook until you get sear on outside.
8. Return pan to medium and cook until done.
9. Cut squares of Dill Havarti.
9. Take skewer or toothpick and add grape, mushroom, cheese and chicken to each one.
10. Eat.
Tuesday, December 29, 2009
Restaurant Review: 10 Arts
First Impressions:
10 Arts is situated off to the side of the magnificent lobby of the Ritz. Although romantically lit and swanky, people wore a wide range of attire. This is a good thing. There are a handful of areas to sit, but we were seated in what is likely the least-preferred area: the section of tables that are pretty much in the lobby of the hotel. A woman walked from the tables on the other side of the columns (the more-preferred side) over to our side talking on her cell phone, without even caring that she was interrupting the dining experiences of several tables. Were we invisible? Did I not raise my pinky in the air enough while drinking my Berries and Bubbles?
Don't listen to a thing Ripert says on the restaurant's website, gushing with his adorable French face and luring you in with his accent, about choosing this location for his restaurant. I am sure his statement was crafted by an attorney with a sense of humor because I can't think of anyone who wants to shell out 10 Arts money to feel like they are eating in a train station. If I wanted that, I would have taken my food to go, hopped on the blue line for a stop, and dined in 30th Street Station. Or less dramatically, I would have taken my fancy doggie bag and walked a couple blocks to Suburban Station.
Beverages:
I already alluded to my Berries and Bubbles. Pretty delicious. Second drink for me was a glass of malbec.
I already alluded to my Berries and Bubbles. Pretty delicious. Second drink for me was a glass of malbec.
Food:
Despite my diatribe above, this is one of the best meals I have ever had in the city, food-wise. Hands-down. First of all, the bread was perfect in freshness and density. I never thought I would ever have that much to say about bread, but that was some excellent bread. I officially started with the heirloom corn chowder. This was pure genius. I want some more of that now please. Then I had the striped bass. I don't think I have ever ordered bass at a restaurant, and I won't anywhere else because I know that here it's something special. Everything about it was just right. Note: I am intentionally editing out the rabbit I sampled. It was good, but not truly special like the striped bass. Speaking of that striped bass, was it gauche to have licked my bowl? Don't worry; I exercised restraint even though I was slumming it in the almost-lobby.
Dessert was seasonal (read: no longer on the menu), and mine was pretty wunderbar. Although it seems a little unfair to tell you about something so delicious since you can't order it, I am going to write about it anyway. My wunderbar dessert was a carmelly-apply bread pudding. As you might know, the best bread pudding in the WORLD is from Commander's Palace in New Orleans, but this bread pudding was different enough that there's enough room in my heart to love both. Omitted from this review is also the seasonal marzipan-like dessert because I don't like marzipan because it tastes like marzipan.
Service:
Excellent. There's nothing to say here, which is a very, very good thing. Thanks.
Food mmmmm
Service mmmmm
Decor mmmm
Je ne sais quoi mmmm
Overall mmmmm
10 Avenue of the Arts
Philadelphia, PA 19102
About the ratings:
mmmmm would eat there again tomorrow
mmmm looking forward to eating there again
mmm not in a hurry to eat there again
mm likely not going to eat there again
m would try my best never to eat there again. ever.
I reserve the right to grade on a curve for the overall score, despite the average.
Lunch Suggestions
Ingredients (Pistachio Grilled Cheese)
4 Slices of Potato Bread
12 Cubes [about in. long/cm. thick] Muenster Cheese
Teaspoon Olive Oil
Teaspon Vinegar
Butter
8-12 Pistachios Crushed
Half a Handful Fresh Cilantro Chopped
1. Toast 4 slices of bread [crusts off] very lightly.
2. In a bowl, mix olive oil, vinegar, cilantro, crushed pistachios and cubes of cheese until cilantro and pistachios coat the outside of the cheese.
3. Heat pan with butter. Place bread on pan.
4. Put 6 cubes of cheese on each half sandwich.
5. Take off when slightly melted and cut each sandwich in half.
6. Eat.
Ingredients (Kielbasa Antipasta)
3 White Mushrooms Chopped
8 thin slices of Kielbasa cut into 8 pieces each
Half Red Pepper Chopped (cubes)
Half Red Onion Chopped
Handful Scallions Chopped
4 Slices of Jalapeno Finely Chopped
3 Thin Slices of Lemon (cut into 1/8 pieces w/o peel)
Pinch of Black Pepper
3 Teaspoons Hoisin Sauce
2 Teaspoons Soy Sauce
2 Teaspoons Hot Sauce
Pinch of Garlic Salt
Sesame Seeds
Butter
1. In a bowl, mix red pepper, red onion, scallions, lemon, soy sauce, hot sauce, sesame seeds and garlic salt.
2. Place in refrigerator.
3. In a bowl, mix kielbasa, mushrooms, pepper, and hoisin sauce.
4. Heat a pan on med/low with butter and jalapenos.
5. Add ingredients in bowl and heat for 5-10 minutes.
6. Strain, place back in bowl and add to refrigerator.
7. After about 15 minutes combine red pepper bowl with kielbasa bowl and mix until evenly distributed.
8. Eat.
Monday, December 28, 2009
Restaurant Review: Chifa (lunch)
Setting:
Food:
Chifa for casual lunch on a cold winter day.
First Impressions:
First Impressions:
The front room of this Peruvian-Cantonese restaurant is simply decorated, with the bar lining the left and quasi-booths along the right. There are shiny Peruvian pots scaling a portion of the wall before the bar. The back room is filled with charming booths, separated by carved wooden dividers.
Food:
First I had perfect crab empanadas. Order them. I also sampled the ribs, and they were tasty. Order those, too. My entree was the shrimp noodle bowl. This was very good. I kind of wonder, in hindsight, why I ordered what is essentially described as fettucine alfredo at a Peruvian-Cantonese restaurant. I guess the words shrimp and noodles distracted me, and I wasn't thinking when I read bacon, parmesan, creme, and peas. Next time, I am going to get the red curry or the chowder.
They messed up our order (more on that later), so they gave us both desserts. One was for the fruit-lover person who is fussy enough to need a "palate cleanser" and one was made just for me. The passionfruit and coconut option was really refreshing, but everyone knows when there are two dessert choices you reach for the one that says hazlenut mocha every time. Every time.
They messed up our order (more on that later), so they gave us both desserts. One was for the fruit-lover person who is fussy enough to need a "palate cleanser" and one was made just for me. The passionfruit and coconut option was really refreshing, but everyone knows when there are two dessert choices you reach for the one that says hazlenut mocha every time. Every time.
Service:
So, the mess up was that they brought out our full first course twice. In other words, we completely ate our first course, were waiting for our second, and then it was Groundhog's Day. So they gave us an extra order of ribs for the wait. Other than that, our service was good.
Beverage Note: Their specialty cocktail is a Chicha Morada, which is a purple and super sweet rum drink. I tried a sip. It's okay - the cocktail on my list to try next time is their caipirinha. This time around I had a glass of malbec.
Definitely go.
Food mmmm
Service mmm
Decor mmmm
Je ne sais quoi mmm
Overall mmmm
Food mmmm
Service mmm
Decor mmmm
Je ne sais quoi mmm
Overall mmmm
707 Chestnut Street
Philadelphia, PA 19106
About the ratings:
mmmmm would eat there again tomorrow
mmmm looking forward to eating there again
mmm not in a hurry to eat there again
mm likely not going to eat there again
m would try my best never to eat there again. ever.
I reserve the right to grade on a curve for the overall score, despite the average.
Spicy Pork Sandwich
2 Slices of Wheat Bread
4 Slices of Pastrami
2 Slices of Ham
2 Slices of Swiss
IN A SEPARATE BOWL
Pinch Red Pepper Chopped into Tiny Cubes
Pinch of Chopped Scallions
Half a Jalapeno Finely Chopped
1/16 Red Onion Chopped into Tiny Cubes
Half a Handful of Chopped Romaine Lettuce
2 Teaspoons of Newman's Own Olive Oil and Vinegar Dressing
1. Mix all the ingredients in a bowl with the dressing.
IN A SEPARATE BOWL
Mayonnaise
Hot Sauce
Goya Recaito
1. Mix all ingredients in a bowl until evenly distributed.
THE SANDWICH
1. Spread the Mayonnaise mix on both sides of the bread.
2. Place the Swiss Cheese on one side first.
3. Place the vegetables on the other side.
4. Cover the vegetables with the meat.
5. Toast sandwich slightly.
6. Enjoy.
4 Slices of Pastrami
2 Slices of Ham
2 Slices of Swiss
IN A SEPARATE BOWL
Pinch Red Pepper Chopped into Tiny Cubes
Pinch of Chopped Scallions
Half a Jalapeno Finely Chopped
1/16 Red Onion Chopped into Tiny Cubes
Half a Handful of Chopped Romaine Lettuce
2 Teaspoons of Newman's Own Olive Oil and Vinegar Dressing
1. Mix all the ingredients in a bowl with the dressing.
IN A SEPARATE BOWL
Mayonnaise
Hot Sauce
Goya Recaito
1. Mix all ingredients in a bowl until evenly distributed.
THE SANDWICH
1. Spread the Mayonnaise mix on both sides of the bread.
2. Place the Swiss Cheese on one side first.
3. Place the vegetables on the other side.
4. Cover the vegetables with the meat.
5. Toast sandwich slightly.
6. Enjoy.
Sunday, December 27, 2009
Your Mom's Lazy Cassoulet
These fancy baked beans can be served by themselves or as a side.
1 lb polish sausage, cut into diagonal pieces
15 oz can black beans
15 oz can navy beans
15 oz can kidney beans
15 oz can tomato sauce
2 yellow onions, sliced in rings and separated
3 carrots, thinly sliced
2-3 cloves minced or chopped garlic
2 T brown sugar (you can add a little more if you feel so compelled)
1 1/2 tsp dried thyme or 1 T fresh thyme
1/2 C red wine or dark and dry cider or something similarly alcoholic
First, heat oven to 375.
Then, combine all the ingredients together in a 3Q casserole dish. Cover and bake for 1 hour to 1 hour and 15 minutes. Next, drink the rest of the bottle of cider or wine alone or with friends.
Remove the casserole from the oven. Let cool a little and then EAT!
So good. mmmmm
note: although there are brussel sprouts in the photo, I don't recommend adding them!
note: although there are brussel sprouts in the photo, I don't recommend adding them!
Penne Pancetta
This is a very light easy to make dish that can be used as a side or a main dish.
2 Cups Penne
1 Tablespoon Dill
2 Teaspoons Red Pepper Flakes
3 Teaspoons Rosemary (fresh)
3 Garlic Cloves
1/2 Cup Grated Parmesan Cheese (cooking)
1/2 Cup Shredded Mozzarella (garnish)
2 Cups White Mushrooms
1 Cup Pancetta
1 Can of Chicken Broth
2 Tablespoons Flour
2 Tablespoons Olive Oil
1 Tablespoon of Butter
1. Boil Penne in Chicken Broth.
2. When Penne is nearly done, add olive oil, garlic, butter and flour to (deep) pan on medium heat.
3. When mixed add Dill, Red Pepper Flakes, Rosemary, grated Parmesan, White Mushrooms, and Pancetta to the pan.
4. Cook on medium heat for 5 minutes.
5. Add cooked pasta to pan with ingredients until sauce and ingredients are evenly distributed.
6. Place on plate and add shredded mozzarella on top until satisfied.
7. Enjoy.
2 Cups Penne
1 Tablespoon Dill
2 Teaspoons Red Pepper Flakes
3 Teaspoons Rosemary (fresh)
3 Garlic Cloves
1/2 Cup Grated Parmesan Cheese (cooking)
1/2 Cup Shredded Mozzarella (garnish)
2 Cups White Mushrooms
1 Cup Pancetta
1 Can of Chicken Broth
2 Tablespoons Flour
2 Tablespoons Olive Oil
1 Tablespoon of Butter
1. Boil Penne in Chicken Broth.
2. When Penne is nearly done, add olive oil, garlic, butter and flour to (deep) pan on medium heat.
3. When mixed add Dill, Red Pepper Flakes, Rosemary, grated Parmesan, White Mushrooms, and Pancetta to the pan.
4. Cook on medium heat for 5 minutes.
5. Add cooked pasta to pan with ingredients until sauce and ingredients are evenly distributed.
6. Place on plate and add shredded mozzarella on top until satisfied.
7. Enjoy.
Spicy Asparagus
This is great side dish to just about anything. It only takes 10-15 minutes to cook max and is delicious.
1st Part
1 pound asparagus
1 tsp sugar
1 tbls chili paste
1 tsp Sesame oil
2 tbls vegetable oil
1 tsp finely chopped garlic
1/4 cup chcken broth
2nd Part
1 tbls vegetable oil
1 tsp finely chopped garlic
2 tbls toasted Sesame seeds
1 - Break off tough ends of asparagus where stalks snap easily.
2 - Cut asparagus diagonally into 2-inch pieces
3 - Mix sugar, chili paste and Sesame oil.
4 - Heat Wok until very hotand add 2 Tbls vegetable oil and heat until hot.
5 - Add asparagus and 1 tsp garlic: stir-fry 1 minute
6 - Add broth, cover and cook 2 minutes.
7 - Remove asparagus from Wok: drain, wash and thorouhjly dry Wok.
8 - Heat Wok until very hot. Add 1 tbls vegetable oil.
9 - Add 1 tsp garlic and chili paste mixture. stir fry. (watch out it will fizzle alot so add asparagus immediately)
10 - Add asparagus and stir-fry 1 minute
11 - Stir in sesame seed.
Note: To toast sesame seeds heat a dry frying pan to hot. The reduce heat to medium and add sesame seed, Toast until light brown - about 2 minutes.
1st Part
1 pound asparagus
1 tsp sugar
1 tbls chili paste
1 tsp Sesame oil
2 tbls vegetable oil
1 tsp finely chopped garlic
1/4 cup chcken broth
2nd Part
1 tbls vegetable oil
1 tsp finely chopped garlic
2 tbls toasted Sesame seeds
1 - Break off tough ends of asparagus where stalks snap easily.
2 - Cut asparagus diagonally into 2-inch pieces
3 - Mix sugar, chili paste and Sesame oil.
4 - Heat Wok until very hotand add 2 Tbls vegetable oil and heat until hot.
5 - Add asparagus and 1 tsp garlic: stir-fry 1 minute
6 - Add broth, cover and cook 2 minutes.
7 - Remove asparagus from Wok: drain, wash and thorouhjly dry Wok.
8 - Heat Wok until very hot. Add 1 tbls vegetable oil.
9 - Add 1 tsp garlic and chili paste mixture. stir fry. (watch out it will fizzle alot so add asparagus immediately)
10 - Add asparagus and stir-fry 1 minute
11 - Stir in sesame seed.
Note: To toast sesame seeds heat a dry frying pan to hot. The reduce heat to medium and add sesame seed, Toast until light brown - about 2 minutes.
Arroz Picante con Salchicha
This is very good as a stand alone dish as well as used as the filling for a burrito. Very spicy!
Ingredients:
2 cups of either Basmati or Southern American Rice
4 Jalapenos
2 Large Mexican Chiles (green)
3 Shitake Mushrooms
5 Spicy Italian Sausage Links
3-4 cans of Chicken Broth
A cup of Fresh Cilantro
2 Tablespoons of Jerk Seasoning
3 Tablespoons of Cajun Seasoning
A pinch of Sea Salt
2 Tablespoons of Minced/Chopped Garlic
1) Add into a Large pot 2 cans of Chicken Broth, 2 tablespoons of Jerk Seasoning, 2 tablespoons of garlic and a pinch of Sea Salt on Medium Temperature.
2) Finely chop a cup of Fresh Cilantro, 2 Mexican Chiles, 4 Jalapenos and 3 Shitake Mushrooms and place into pot with Chicken Broth.
3) Let sit in Medium boil with the top on for ten minutes while occasionally stiring the seasoning and the garlic into the broth.
4) Some of the Broth will have evaporated so you may have to add some to pot while placing the 2 cups of rice into the simmering broth. Lower the temperature of the pot a little as to not boil the broth too fast and to let the rice cook properly.
5) Allow the Rice to cook for some time and then take your 5 spicy Sausage links and remove the casing.
6) Mix them together as you would beef in a meatloaf with the 2 Tablespoons of Cajun Seasoning.
7) Cook the sausages separately in a pan on low heat in its own oil constantly stirring them as to create many small nuggets of Sausage. Once the sausage has cooked thoroughly place it in a large container with the lid on.
8) Continue to cook the rice (while adding more broth or water when appropriate so the rice can cook) until all the broth has disappeared and the rice has been thoroughly cooked. Allow the rice to sit for a minute or two while stirring to ensure the bottom does not become burnt.
9) Take the finished rice and place it in the large container with the sausage and stir until there is an even mixture of rice, peppers, mushrooms and sausage.
10) Let sit for a couple of minutes and enjoy.
Ingredients:
2 cups of either Basmati or Southern American Rice
4 Jalapenos
2 Large Mexican Chiles (green)
3 Shitake Mushrooms
5 Spicy Italian Sausage Links
3-4 cans of Chicken Broth
A cup of Fresh Cilantro
2 Tablespoons of Jerk Seasoning
3 Tablespoons of Cajun Seasoning
A pinch of Sea Salt
2 Tablespoons of Minced/Chopped Garlic
1) Add into a Large pot 2 cans of Chicken Broth, 2 tablespoons of Jerk Seasoning, 2 tablespoons of garlic and a pinch of Sea Salt on Medium Temperature.
2) Finely chop a cup of Fresh Cilantro, 2 Mexican Chiles, 4 Jalapenos and 3 Shitake Mushrooms and place into pot with Chicken Broth.
3) Let sit in Medium boil with the top on for ten minutes while occasionally stiring the seasoning and the garlic into the broth.
4) Some of the Broth will have evaporated so you may have to add some to pot while placing the 2 cups of rice into the simmering broth. Lower the temperature of the pot a little as to not boil the broth too fast and to let the rice cook properly.
5) Allow the Rice to cook for some time and then take your 5 spicy Sausage links and remove the casing.
6) Mix them together as you would beef in a meatloaf with the 2 Tablespoons of Cajun Seasoning.
7) Cook the sausages separately in a pan on low heat in its own oil constantly stirring them as to create many small nuggets of Sausage. Once the sausage has cooked thoroughly place it in a large container with the lid on.
8) Continue to cook the rice (while adding more broth or water when appropriate so the rice can cook) until all the broth has disappeared and the rice has been thoroughly cooked. Allow the rice to sit for a minute or two while stirring to ensure the bottom does not become burnt.
9) Take the finished rice and place it in the large container with the sausage and stir until there is an even mixture of rice, peppers, mushrooms and sausage.
10) Let sit for a couple of minutes and enjoy.
Restaurant Review: Fork
First Impressions:
The restaurant was beautiful and gorgeously decorated for the holidays. It was warm, cozy, inviting, and comfortable. We sat along the side in the quasi-booth, and I have never wanted to sit back and melt into a padded wall at a restaurant before. I wish I was still there in that booth. My dream kitchen will have one of these padded walls in a breakfast nook or something suburban like that.
Food:
The rolls were not warm. They would have been better if they had been super fresh, or at least warm so I could pretend like they were super fresh. Maybe I am being picky.
I started with the roasted maitake and chanterelle mushrooms. It came with an amazing porcini mushroom mousse. I loved it. I tried the beets appetizer, which was what you would expect from a beets appetizer (beets and goat cheese - hard to do this incorrectly). I also sampled the chicken livers. Oily but tasty.
For my main course I had the duck, which was super salty. It was so salty that I couldn't really taste any other dishes at the table. So, I can't tell you how the scallops were because they could have been excellent, but my bite was seared with salt.
Redemption song came at dessert. I don't usually order creme brulee, but I did, and I am not sorry. It was frickin' fantastic. The desserts are huge, fyi, so you could definitely share.
Service:
The service was very good. I appreciate small things at nice restaurants, like crumb-scraping before dessert, which they do here. If you appreciate napkin refolding when you go to the bathroom, then don't look for it here. However, crumb-scraping and napkin refolding don't make or break a nice restaurant experience, especially at a place that isn't trying to be pretentious - Fork is a casual bistro where you can go to comfortably eat good food.
I recommend you go, but don't order the duck. Unless you have a sweet tooth for salt.
http://www.forkrestaurant.com/
306 Market Street
Philadelphia, PA
About the ratings:
The restaurant was beautiful and gorgeously decorated for the holidays. It was warm, cozy, inviting, and comfortable. We sat along the side in the quasi-booth, and I have never wanted to sit back and melt into a padded wall at a restaurant before. I wish I was still there in that booth. My dream kitchen will have one of these padded walls in a breakfast nook or something suburban like that.
Food:
The rolls were not warm. They would have been better if they had been super fresh, or at least warm so I could pretend like they were super fresh. Maybe I am being picky.
I started with the roasted maitake and chanterelle mushrooms. It came with an amazing porcini mushroom mousse. I loved it. I tried the beets appetizer, which was what you would expect from a beets appetizer (beets and goat cheese - hard to do this incorrectly). I also sampled the chicken livers. Oily but tasty.
For my main course I had the duck, which was super salty. It was so salty that I couldn't really taste any other dishes at the table. So, I can't tell you how the scallops were because they could have been excellent, but my bite was seared with salt.
Redemption song came at dessert. I don't usually order creme brulee, but I did, and I am not sorry. It was frickin' fantastic. The desserts are huge, fyi, so you could definitely share.
Service:
The service was very good. I appreciate small things at nice restaurants, like crumb-scraping before dessert, which they do here. If you appreciate napkin refolding when you go to the bathroom, then don't look for it here. However, crumb-scraping and napkin refolding don't make or break a nice restaurant experience, especially at a place that isn't trying to be pretentious - Fork is a casual bistro where you can go to comfortably eat good food.
I recommend you go, but don't order the duck. Unless you have a sweet tooth for salt.
Food mmm
Service mmmm
Decor mmmmm
Je ne sais quoi mmmm
Overall mmm
http://www.forkrestaurant.com/
306 Market Street
Philadelphia, PA
About the ratings:
mmmmm would eat there again tomorrow
mmmm looking forward to eating there again
mmm not in a hurry to eat there again
mm likely not going to eat there again
m would try my best never to eat there again. ever.
I reserve the right to grade on a curve for the overall score, despite the average.
Saturday, December 26, 2009
Merry Christmas Morning Mushroom Breakfast
Delicious enough for Baby Jesus. Easy enough for any morning.
Ingredients:
4 wheat English Muffins
2T olive oil
2 cloves chopped/minced garlic
1 large yellow (sweetish) onion, chopped
1lb sliced mushrooms
2 tomatoes, chopped
1/2 bag of spinach
8 eggs
1/2 C skim milk
2 tsp dried basil
dash nutmeg, salt and pepper
1 C grated Gruyere
Here's what you do:
Take a 9 x 13 baking pan and lightly oil it.
Open 4 wheat English muffins and lay them in the pan. Cut them to fit if necessary.
Heat up a large skillet, and once it's hot, add 2 T olive oil.
When the olive oil is ready, add the chopped garlic and chopped yellow onion. Saute until onions are slightly soft. Add the mushrooms and tomatoes. Saute about 7-10 minutes. While these veggies are sauteing you will want to get started with the eggy stuff. Keep in mind that you are going to add the spinach to the mushrooms and tomatoes, so don't get too comfortable.
Eggy stuff:
In a large bowl, combine 8 eggs, 1/2 C skim milk, salt and pepper to taste, dash of nutmeg, 2 tsp dried basil. Set aside.
Add the spinach to the mushrooms and tomatoes. Continue to saute for about 3-5 more minutes (you don't want the spinach to wilt).
Okay. Almost there.
Pour the mushroom mixture over the muffins. Then pour the eggy stuff on top. Let it settle in. Start preheating the oven at 350. Once the oven is ready, add the grated cheese on the very top. Cook until puffy and the cheese is golden brown, about 45-50 minutes.
Eat.
Add-ons for next time: Next time I would add cooked ground sausage (summer sage probably) to the mushroom mixture.
I love breakfast. Yum.
Ingredients:
4 wheat English Muffins
2T olive oil
2 cloves chopped/minced garlic
1 large yellow (sweetish) onion, chopped
1lb sliced mushrooms
2 tomatoes, chopped
1/2 bag of spinach
8 eggs
1/2 C skim milk
2 tsp dried basil
dash nutmeg, salt and pepper
1 C grated Gruyere
Here's what you do:
Take a 9 x 13 baking pan and lightly oil it.
Open 4 wheat English muffins and lay them in the pan. Cut them to fit if necessary.
Heat up a large skillet, and once it's hot, add 2 T olive oil.
When the olive oil is ready, add the chopped garlic and chopped yellow onion. Saute until onions are slightly soft. Add the mushrooms and tomatoes. Saute about 7-10 minutes. While these veggies are sauteing you will want to get started with the eggy stuff. Keep in mind that you are going to add the spinach to the mushrooms and tomatoes, so don't get too comfortable.
Eggy stuff:
In a large bowl, combine 8 eggs, 1/2 C skim milk, salt and pepper to taste, dash of nutmeg, 2 tsp dried basil. Set aside.
Add the spinach to the mushrooms and tomatoes. Continue to saute for about 3-5 more minutes (you don't want the spinach to wilt).
Okay. Almost there.
Pour the mushroom mixture over the muffins. Then pour the eggy stuff on top. Let it settle in. Start preheating the oven at 350. Once the oven is ready, add the grated cheese on the very top. Cook until puffy and the cheese is golden brown, about 45-50 minutes.
Eat.
Add-ons for next time: Next time I would add cooked ground sausage (summer sage probably) to the mushroom mixture.
I love breakfast. Yum.
My mom makes a less snobby version with sliced ham on the bottom, then bread cubes, then the egg mixture, not as many (or any) vegetables, cheddar on top, with cornflakes on the very tippy top for lots of crunch.
Legal note: this recipe was adapted from a whole foods recipe, but I think it was changed enough so that I don't need to add the link.
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