Oops…I P’ed too early last week. Which, although unfortunate is a lot better than peeing too early! So, tonight we’re taking a step back in the alphabet along with our step back in time and heading back to the letter O in The A-Z of Cooking. The chapter I skipped is called “On Your Own” and is, of course, meals for one. I eat a lot of meals on my own so I was looking forward to trying some of the recipes starting with a Rumanian Herb Omelette.
It may surprise you to know that my knowledge of Rumanian (Romanian?) food is…well…sketchy…would be an overstatement! Non-existent except for a herb omelette would be another. But how authentic is the herb omelette? I turned to the keeper of all knowledge aka Google.
This article on Romanian Food doesn’t mention an omelette. It does have a beef salad cake though!
This wiki does. But there doesn’t seem to be anything specifically Romanian about it. In fact, it seems like a fairly bog standard omelette recipe.
So, now feeling somewhat older but none the wiser, here is the recipe from The A-Z of Cooking.
The addition of sour cream seems suitably Eastern European and added a nice flavour to the eggs and herbs. The flour? Hmm…I’m not entirely sure about it. The texture of the omelette became slightly more pancakey than a normal omelette which was not unpleasant, but not altogether necessary. Maybe, in this age of cro-nuts and cruffins I should be embracing the concept of a new hybrid food a little more enthusiastically but I’m not sure the world needs an omecake or a panlette!
Having said that, this was a tasty, quick and easy meal for one and perfect with a side salad. Mine was a very simple chopped avocado, shaved fennel and balsamic vinegar.
I also used tarragon, parsley and chives as my herbs because (smirk smirk) I have them all growing in my garden. You can pretty much use what you have or what you like but this was a deee-licious mix!
Okay, back on track now and next time we’re looking at Q. Will it be 100 things to do with a quince? Quirky food? Quiet food? Find out next time!
I had such high hopes for this post. Then they were totally dashed by a twist of fate that…well…I guess if I’d seen it coming it wouldn’t be a twist would it? But I’m jumping ahead of myself. First, I was totally delighted when Greg from Recipes4Rebels asked if I would join in a cookalong for Cowboy Day! This event occurs on the fourth Saturday of July each year and is celebrated all over the world!
Obviously, this is not the fourth Saturday in July, however, as I will be sunning myself on the beach at Sanur in Bali that day, with Greg’s blessing I am posting my ventures into Cowboy Cookin’ early! And it’s a three course meal y’all. (Because 1 that’s how cowboy’s talk and 2 cocktails are a course aren’t they? This one is almost a meal! But again, getting ahead of myself!)
So now onto my foiled grand plans. My idea was that I would find a cocktail called a Bali Cowboy – possibly a more tropical version of this cowboy cocktail and I would make it for my post and then, on the day itself, I would tweet another picture of me in Bali with with my Bali Cowboy and it would in a glass as big as my head and it would be blue and loaded with umbrellas and pineapple wedges and all the other tropical cocktail paraphenalia.
A quick google soon showed me that there is such a thing as a Bali Cowboy. It is NOT a cocktail. Turns out that a Bali Cowboy is a male prostitute who hangs around Kuta Beach willing to sell his services to any rich (ie all) Western women who care to pay for them. So, whilst I’m not 100% ruling out a photo of me with a Bali Cowboy on Cowboy Day, the likelihood of it happening has dropped significantly!
So, new ideas had to be found. Starting with some caviar. Because we’re classy cowboys! It’s Cowboy Caviar of courseWhere has this salad / dip been all my life? If this is what cowboys eat, then I want to be a cowboy. It’s all kinds of beans and corn and tomatoes and avocado . Truly delicious! I loved this!
So, for the second course, I went straight to the top. And by that I mean Mr John Wayne himself.
Turns out The Duke and I share a love of eggs, cheese and chillies. Now, just one thing about the John Wayne casserole…. To my mind, when you combine egg yolks to beaten egg whites with other stuff, in this instance cheese and chilli and you them put that in an oven and cook until it’s all puffed up and golden, that’s not so much a casserole as a soufflé.
You be the judge:
I’ll sit quietly over here and let my case speak for itself.
By the way, cooking this for an hour would be way too much. You are seeing about 35 minutes and I think it was over. I would cook this…half an hour max. Also, the tomato didn’t do much. I would actually leave it out and cook this for 20 minutes total.
The soufflé casserole was good but I think I was so blown away by the Cowboy Caviar that it kind of paled by comparison. I will definitely make it again though!
And now for my grand Cowboy finale, I am turning to to person who started all of this, yep, Greg. This cocktail /dessert is A-MAZING! So, so good. Cowboys and cowgirls, can I present, the Giant Martini!
There is no other word for this but absolutely divine! The giant in the Giant Martini doesn’t refer t to it’s size (but you could scale it up very easily) but to the fact that it was created on the set of Giant by Liz Taylor and Rock Hudson.
Git along little doggie, this cocktail is all mine!
And you too!
Ah yes, Greg’s site on the PC, a cocktail in front of me and The A-Z of Cooking behind it. Just a regular day round these parts!
Many, many thanks to Greg, this was so much fun! Thank you so much for including me! I always say this but you hear so much about the internet being a a horrible vicious place, I am always delighted and totally honoured to make new friends, like Greg, on here.
Ok, I’ve gotta go, 5:30am start tomorrow! But I’m loving and leaving you with some some super rhinestone cowboy singing!
Find out all about the Cowboy Day Cook A Long here. Hopefully my attempts will inspire you to bigger and better things on the day!
Looking for something quick and delish for breakfast, a lunch or a light supper or any of those meals in between? (I’m eyeballing you brinner.)
Have only one piece of bread in the house and can’t decide if you want egg on toast or grilled cheese?
Have only ten minutes to make it?
Well, with the Rothko Rarebit you can it all! And with – crispy toast, melty cheese, runny yolk….you might not be able to hang it on your wall but it is a work of culinary art!
And it comes with it’s very own round of toast for dunking!
I found the recipe for Rothko Rarebit in Posh Eggs by Louise Hagger and it is has quickly become one of my go to meals for…well just about any time of day really!
The hardest thing about cooking the Rothko Rarebit is getting the timing right. Too long and your yolk is solid – not a bad thing in itself but that oozy egg yolk is A-MAZING! Too short and your white is uncooked which, in my opinion is gross! I had a play around with the timings to suit my oven and grill but start with what is given below and see how you go!
Also, if you can’t be bothered making the rarebit, potted cheese is a lovely substitute. There is some beer in the original recipe – it’s only a tiny bit so should not cause any ill effects if you are having this for breakfast. However, if you are at all worried by this, sub in some cream.
A quick and delicious combination of grilled cheese and egg on toast which is a work of art on a plate.
Mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco sauce together in a bowl. Set aside.
For The Toast
Preheat your grill to high.
Mix the crushed garlic with 10g of butter
Butter both sides of the bread with the garlic butter mixture.
Heat a non-stick frying pan over medium high heat, place the bread in the pan and cook for a minute until the butter down side is golden-brown.
Flip the bread over and toast the other side.
Remove the bread slices from the pan and, using a 5cm round cookie cutter, cut a hole in the centre of each piece of bread.
Set aside the toast holes
Place the bread slices back into the frying pan and place a dab of butter into the centre of each hole.
Allow the butter to melt then crack an egg into each hole.
Leave for 1-2 minutes or until the whites look as if they are halfway set.
Using a fish slice, carefully flip the slices over.
Cook for another 1-2 minutes until the white has set.
Transfer to a baking sheet.
Spread the rarebit mixture onto each of the toasts and place under the grill.
Check every 30 seconds.
After the first 30 seconds, add the toast rounds.
After the second 30 seconds flip the toast rounds over if necessary.
Keep checking every 30 seconds until the rarebit is golden, melted and bubbly.
By Taryn Fryer
Adapted from Posh Eggs by Louise Hagger
Adapted from Posh Eggs by Louise Hagger
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Eeeek.. This time next week I will be in Bali! I just had a quick sneaky peek at the weather and it’s 29°C there at the moment. In comparison here, it’s 8°C. I cannot wait to feel the sun on my skin.
But so much to do before I go! I’ve got at least two posts that are screaming to be posted before I leave. I also have a HUGE personal decision to make between now and then, which is kind of taking over all my waking…and sleeping…thoughts. I always feel when bloggers say this, it either means a baby or a book. Well, it’s neither, just some work decisions.
But this is the level of my distraction. Last night I made the most delicious meal which was bound for these pages, took all my photos, ate every last crumb and nearly licked the plate it was so good. A couple of hours later, I went to the pantry for a snack and realised I had left THE most important ingredient totally out of the dish!
Good thing it was delicious, now I have really good reason to make it again!
Hope your week isn’t too distracting. Have a good one. I’ll be back in a couple of days with the next instalment from The A-Z of Cooking!
Ok…call me Captain Obvious but subtlety has never been a strong suit of mine or this blog. There was one and only ever one choice for the appetizer for my Devil party. And here they are in all their bright pink glory – beet dyed deviled eggs!
I have wanted to make these for ages but in a weird twist of fate, I am not a huge fan of the beetroot whilst the fussiest eater in the world is quite fond of it. We’ve had a few months of
“Can you please save me your beetroot juice*”
“What do you want beetroot juice for?”
“Where’s the beetroot juice?”
“Oh. I forgot”
(*We know it is not actually juice)
Finally all our stars aligned. Just in time for the blogiversary I had beetroot juice! And I was not afraid to use it!
I cannot tell you how much I love a deviled egg!!! In fact I am going to make a deviled egg part of the annual alphabetical blogiversary party. That way I can make them at least once a year!
Given the brightness of the eggs, the filling here is very simple – just Dijon Mustard and mayo. The topping is a slice of pickled chilli, a slice of green olive and a knotted chive, straight from the garden!
These were so much fun to make. The “white” eggs you can see in these photos are actually also very slightly pink. I had them in the beetroot mixture for only about 5 minutes. Quite clearly not enough. The dark pink eggs were in for about an hour.
And for anyone who shares my dislike of beetroot, these do not taste at all like beetroot or vinegary from the pickling liquid.
Oh and in blog news, I think the incredibly smart and handsome team at WordPress have fixed the issue with my comments so, if you are of a mind, please feel free to test this out and drop me a line!
Some Devilish Recommendations
I can’t recall if I have spoken about my love for The Black Tapes and Tanis Podcasts, both from Pacific North West Stories previously but they are pretty much my favourite things to listen to at the moment.
And The Black Tapes in particular…..is one of the scariest things I have ever listened to. I am a bit lot of a coward but I can only listen to this during the day on days when the fussiest eater in the world is home because if I listened to it on the nights when I am alone in the house I might never sleep again! If you’re missing the X Files, this might be the remedy!
Beet Deviled Eggs
What's better than a deviled egg? A pink deviled egg!
Imagine a room lit only by an overhead light. Facing each other off across a dining table are 1977’s The A-Z of Cooking and me. With a flourish worthy of a hot stepping disco move straight out of Saturday Night Fever, the A-Z of Cooking, looking like a young and studly John Travolta places a dish of pasta onto the table, right into the beam of light.
“I’m calling it Spaghetti Etcetera” It says, with a sneer worthy of a Sex Pistol flipping the bird to the Queen.
I stare at the pasta. “Looks good”
“Good it tastes too” says the A-Z of Cooking which has now transformed into Yoda.
“But I will take your Spaghetti Etcetera and top it with an egg. And I will call it Spaghetti Eggcetera”.
“I’m not finished with you” says The A_Z of Cooking and slinks away with all the dignity of the King of Rock and Roll, Mr Elvis Presley dying on a toilet.
And that my friends, is how I defeated 1977 in the battle of “Let’s Give a Plate of Pasta The Most Stupid Name Ever”.
Spaghetti Etcetera is from the Informal Suppers Chapter of The A-Z. Which is maybe why they chose such a lackadaisical name. Then again, the other recipes in the chapter aren’t called Pizza with Stuff on it, Pork Whatever or Who Gives A Toss Potato Salad so who knows what the thought behind this name was.
Regardless of the silly name it is delicious.!
The Etcetera is bacon, black olives, mushrooms, anchovies, onions,garlic and parsley. Otherwise known as the Magnificent Seven of good things to have with pasta. This was a really quick and easy weeknight supper- you can make the topping whilst the pasta cooks so you can go from fridge to table in around 20 minutes! Top with a mix of Parmesan cheese, fresh parsley and some chilli flakes, you have a delicious dish!
It’s so good – salty crispy bacon, salty and briny olives, earthy, silky mushrooms, sweet caramelised onions and garlic, fresh and bright parsley with some umami depth from the anchovies. Add some bite from the chilli, some more umami and a touch of creaminess from the Parmesan and you have a dish jam packed full of flavour!
But if you want to take to an entirely new level, why not add an egg and turn it into a Spaghetti Eggcetera?
I used a fried egg but a poached egg would work just as well. I am also about to experiment with steaming eggs which I think would work really well here too. Alternatively, if you are runny yolk phobic, you could crack the entire egg into the hot, drained spaghetti, a la Carbonara, so the heat from the spaghetti cooks the egg. It will taste delicious, but will not look as pretty. Also don’t read the next sentence. Come back after the photo for the recipe.
Okay, now those weirdo’s scared of runny eggs are gone, can I tell the rest of you that breaking into that yolk and then mixing it through the cheese and bacon and mushrooms is a thing of beauty and has an almost addictive joy to it.
A super tasty, super speedy pasta dish, perfect for a weeknight supper.
Cook the spaghetti in boiling salted water until al dente.
Meanwhile, cook the bacon, anchovy fillets and onions in the oil until caramelised around ten minutes.
Add the garlic, mushrooms and parsley, cover and cook for another five minutes until the mushrooms are cooked through.
Whilst the mushrooms are cooking poach or fry your eggs, leaving the egg yolk runny.
When the spaghetti is cooked, drain it well, return to the pan and stir through the bacon and mushroom.
Serve onto four plates, top with the egg
Garnish with Parmesan cheese, chilli flakes and fresh parsley.
Don't worry if you do not like anchovies, they break down leaving absolutely no fishy taste at all.
Runny egg phobics - break your eggs into the drained spaghetti at step 5, just before adding the bacon and mushrooms. The heat from the spaghetti will cook the eggs as you stir the ingredients through.
By Taryn Fryer
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
I’m skipping the next chapter because it’s Jam and I am not much of a jam eater let alone maker. Never fear though, I’m not completely ignoring the letter J. Because coming up sometime in the not too distant future will be a meal – Just For Two. The selections here are all pretty good – there’s a pepper steak, hamburgers, tuna provencal, sesame chicken and gammon with pineapple and corn sauce. Who knows where we will land on that. Stay tuned and have a lovely weekend!