Fried Egg over Garlic Roasted Portobello Mushroom and Broccoli Parmesan Puree
Serves 1

1 Portobello Mushroom
1 Egg
4 Broccoli florets
1 clove of garlic
Olive oil
1 tbs Cream
Parmesan Reggiano
Red Chili Flakes
Salt and Pepper
1 tbsp Lemon

Brush the mushroom with olive oil, chop up the garlic and place into the gills. Roast the mushroom at 400 for about 10 minutes.

Steam the broccoli and remove from heat. Throw into a food processor and blend with cream, parmesan, red chili flakes, and lemon juice, season well.

Fry an egg, leaving the yolk runny (or not, if that’s your preference). Place the portobello over the broccoli puree and top with an egg.

Fortunately for me, I am not Italian, not even a drop.  I am English- in all of my pasty and reserved glory.  I say fortunately because tonight I committed the ultimate sacrilege, I made Spaghetti Bolognese with fake meat, and it’s not the first time.  It was good fake meat too, Gimme Lean Ground Beef Style (Lightlife Brand).  But most important were the San Marzano Tomatoes, a 28 ounce can responsible for causing an uproar  of exaltation in the foodie world.

Spaghetti Bolognese, or Spag Bog as we called it growing up, used to be my sister’s favourite weeknight meal.  She would request it on her birthdays each year.  Because it was such a staple in our childhood diet (and I think for most kids growing up in the UK), and even though I’m not Italian, I don’t feel too embarrassed about putting my slightly banal (GRE word) version out there.

Spag Bog
Serves 3

1/2 Package of Lightlife Ground Beef
1 Onion
3 cloves of Garlic
1 tsp each of: Rosemary, Thyme, Basil, Parsley, Sage, Oregano
1/4 cup Red Wine
3 tbsp Olive oil
1/2 Dried Red Chili
Parmesan Reggiano Rind
4 Baby carrots
1 Bay leaf
Optional: Sea salt, fresh basil

Dice onion and heat in olive oil for about 5-7 minutes over medium high heat. Add in garlic and herbs and cook for a minute or two. Crumble in the ground beef and chop up in the pan with a wooden spatula. Cook about 5 mins and add in the tomatoes, mush the tomatoes. Cook a few minutes on medium high and add in red wine, red chili, grated tomatoes and parmesan reggiano rind and salt. Simmer on low for about half an hour until the right consistency.  Serve over spaghetti with freshly grated parmesan and fresh basil (if you’ve got any).

I’ve been wanting to try fresh garbanzos (or chickpeas) for a very long time.  They were on a long list of weird vegetables that I have been aching to get my hands on, along with fiddleheads, kumatoes (still looking for those), and all edible blossoms (I’ve only managed to try chive flowers and zucchini blossoms… both yum).  I can’t explain why it is that I LOVE weird vegetables, but I just do.  Even if it’s only a color variation with no effect on the taste whatsoever,  I will buy it.  Black radishes, golden beets, green tomatoes, brown tomatoes (kumatoes), purple carrots, purple potatoes, purple broccoli!! Thrilling!!!!

Anyway, I found them in Whole Foods the other day on my way home form work.  It was Friday and I had finally found fresh garbanzo beans- I was in such a good mood.

It’s my understanding that Fresh Garbanzo beans, or chickpeas, are generally treated like edamame.  They can be shelled and then stir fried, steamed, boiled etc.  They can also be cooked while still in their pods,  the beans sucked out edamame style so to get the flavour off the shell if sauted.

Fresh garbanzo beans are sooooo good! Why don’t we always eat them fresh?  I’ll tell you why: shelling them is a pain in the butt.  It’s not awful, but that and their shelf life must be the deciding factors.

So this accompanied my “taste the rainbow tart” (renamed thanks to Dom).  I didn’t want to put too much effort in, so I opted for a simple approach.

Sauted Fresh Garbanzo beans with Lemon, Chili, and Garlic
Serves 4 in a Salad

30 Pods
1 clove Garlic
1/2 Lemon
2 tbsp Olive Oil

Shell the pods- find a friend, or a mum. Heat the olive oil and cook the garlic for 2-3 minutes until fragrant. Add in the beans and stir well. Pour in lemon juice and toss well until evapourated. Season with salt and chili pepper. Serve over a salad with arugula, cherry tomato, red onion, cucumber, and avocado.

I was sort of hoping that these funny vegetables would inspire some innovative and creative dish, but instead I ended up with a vegetable tian with basil oil and parmesan, oh well.  It was nowhere near as filling as the last tian- there’s less starch in this one, so make sure to accompany it with some other sides.

Another let down- black radishes are boring and white on the inside!!! I feel duped.

Tian of Thai Eggplant, Golden Beets, Potatoes, Zucchini, and Tomato with Purple and Green Asparagus and Basil Oil.
Serves 3

3-4 Thai Eggplant
Half a large Zucchini
1 large Potato
2 Roma Tomatoes
4 Golden Beets
1 Clove of Garlic
1/2 large Red Onion
Olive oil
2 Tbsp Sherry or White Wine
Spring of Fresh thyme
1/2 Cup packed Fresh Basil
Red Chili Pepper Flakes (optional)
Purple and Green Asparagus
Parmesan Reggiano (optional)
Lemon

Chop off the beat leaves, clean the beets, wrap in foil and stick in the oven at 400 for about half an hour. Meanwhile, prep all the veggies. Mince onion and garlic, throw in the base of a casserole dish with some olive oil and thyme. Chop potatoes, tomatoes, zucchini, and thai eggplant into 1/2 cm thick rounds. When beets are done, remove form foil and peel and cut into rounds. Halve the asparagus lengthwise. Arrange the slices in a pan alternating between them all. This gets a bit fiddly. Once done, place asparagus on top, drizzle with olive oil and pour wine or sherry evenly over the mixture, season well. Place in the oven at 400 with foil on for about 40 minutes. Remove foil and grate Parmesan Reggiano over, and stick in the oven for another 15 minutes.

Before serving make basil oil. In a food processor, whiz the basil and slowly add olive oil until the mixture is loose. Stir well and season well. Add a bit of lemon and red chili flakes. Drizzle over tian.

SO people- here it is, the advice: I don’t think I can emphasize enough the importance of air in your tires. I hadn’t filled mine for well over a year!!!!   After realizing my mistakes, I cut off 10 minutes off my time, and was able to walk afterward without recovery time in the bathroom.

Anyway, back to eggs. This didn’t take long to cook which is key to before work breakfasts, we had leftover Cauliflower so that definitely cuts down on time.  If you’ve got roasted garlic use that,  I found even the teeniest fresh garlic clove to be a bit harsh.

Poached Egg over Shiitakes, Arugula, and Truffled Cauliflower Puree
One person

5 Cauliflower florets (the size of a golf ball)
1 teeny clove of garlic, or even better- 1 roasted clove of garlic
2 tbsp Milk
1 tsp cream
2 tsp butter
Salt and Pepper
Handful of arugula
4 Shiitake Mushrooms- or other mushroom
1 tsp Olive Oil
1 Tbsp Truffle Oil
1 Egg

Boil water for the egg. Prepare the puree- blend the cauliflower and mix in the bu tter, milk, salt, pepper, cream, garlic, and truffle oil. If the puree is too solid, add in more milk. Set aside.

In a frying pan, cook mushrooms in olive oil until golden, season. Poach egg. Microwave puree so warm and spread over plate. Place arugula on top, followed by mushrooms, and then the egg.

This should have been my Easter post.  It involves eggs and is baked in an adorable dish with a bunny on top, see:

Unfortunately I was feeling particularly atheistic yesterday, so I didn’t bother. Plus I got my Easter Chocolate on Saturday, resulting in a pretty unremarkable day.   On average, I fall into the agnostic category.  I’m not sure what happened yesterday, but maybe it was because I’m in the midst of relearning algebra, which inevitably puts me in a sour mood and drags me into the pit of despair/anger.  I’m going to have to convert to Buddhism to deal with it, or else start going to kickboxing classes.

Anyway, as an everyday agnostic and occasional atheist depending on how annoyed I am, I celebrate Christmas following the logic that Christmas is a time for family, to set time aside for the ones you love and celebrate traditions you have created together.  For me, it has nothing to do with the birth of Jesus (though if that’s what you celebrate, that’s great too).  Easter though, is a separate matter.  I don’t really associate Easter as a time to celebrate family as we don’t have much of a tradition for it- no big dinners, breakfasts washed down with mimosas, remember-when crackers, etc. We don’t even get a holiday for it- so for me it only means Chocolate, preferably English Cadburys chocolate, that I am very grateful for, and cute Bean Bunnies (see header of page).

It was Sunday though, so I did have my egg with zucchini.  I am willing to celebrate the rebirth of Spring.

Marscapone Eggs baked over shaved Zucchini with garlic, fresh basil, and Parmesan Regiano
Serves 1

2 Eggs
1 Tbsp Marscapone
1 tsp Red Chili Pepper Flakes
Shaved zucchini- I used my leftovers from the other day when I made that zucchini salad. I used the crumby bits that didn’t shave well.
1 tbsp Olive oil
1 tbsp Parmesan Regiano, grated
1 Clove of Garlic
2-3 large Fresh Basil Leaves

Spray baking dish/ramekin with olive oil (if you’ve got a great Olive Oil Sprayer like mine- thanks DD!! ) Rub the zucchini with olive oil and season with salt and pepper. Arrange in the dish and top with a bit of parmesan and minced garlic. In a bowl, separate egg yolks and whites. Whip the whites until a bit frothy and add the marscapone. Season well and add chili flakes to the egg white mixture. Pour over the zucchini and drop in the yolks. Top with a bit more parmesan and shredded basil.

Stick in the oven at 400 for 10-12 minutes until the whites are set.

Light Baked Pasta
Serves 1

Left over pasta- any kind
1 Clove of Garlic
Spinach
Mushrooms
Fresh Basil
Fresh Mozzarella
2 tbsp White Wine
Squirt of lemon
Salt and Pepper
1 tbsp Olive Oil
Pecorino

Chop up the mushrooms and mince the garlic. In a large bowl, mix all the ingredients and half of the mozzarella together. Throw in an oven proof dish and top with the remaining mozarrella. Place in the oven for about 20 minutes until the cheese is melted and the spaghetti is crisp. Garnish with fresh basil.

Roasted garlic emanates a sweet, nutty flavour rather than the  usual harsh taste attributed to fresh garlic.  It is simple to do, and can be a versatile addition to  sauces and spreads.  I roasted a head of garlic today and mixed it with thyme and cream cheese for a Tomato and Roasted Garlic Cream Cheese Sandwich with Balsamic Dressed Greens.  Later I am going to use it for garlic bread.

Because I had access to this terra cotta gadget made specifically for roasted garlic, I used it.  But you can roast garlic just as easily with a bit of foil and an oven proof ramekin.

Slow Roasted Garlic

1 Head of Garlic
Thyme
Olive Oil
Salt and Pepper

Chop off the top of the garlic so all cloves are exposed.  Peel off the outer layer of skin.  Place in terra cotta dish and drizzle olive oil over top, sprinkle salt, pepper and thyme over the garlic.  Cook in the oven, covered, at 300 for about 30 mins.  Remove lid, drizzle a bit more olive oil over the cloves,  and cook for another 45 minutes.   When done, the cloves should slip right out.

This is a simple pasta dish, make it with something like Orecchiette or Wagon Wheels (I can’t remember their fancy Italian name).   Use whatever greens you want- Rappini, Kale, Spinach or Dandelion.  Fresh parsley works will, but could be substituted by fresh oregano if you have that on hand instead.

Lemony Wagon Wheels with Goat Cheese, Spinach and Sun dried Tomato
Serves 4 Hungry Beasts

Pasta for 4
Juice of 1 Lemon
1-2 Cloves of Garlic, minced
Handful of fresh Parsley, chopped
Fresh Spinach
Extra Virgin Olive Oil
10 Sun dried tomatoes, chopped up
2 ounces of goat cheese
Red Chili Pepper flakes

Cook pasta. Place spinach or greens in a strainer, rinse, and then pour over boiling water from a kettle to wilt. Once pasta is cooked, add in Spinach, sundried tomato, garlic, olive oil, lemon, and fresh parsley. Mix well, season with cracked pepper and crushed sea salt, pour into a serving bowl and top with red chili pepper flakes and goat cheese blobs.

I’ve talked about Pasta Amato before.  It’s the best pasta dish (and introduced to me by the Amato Clan), and so quick and simple to make- besides the whole peeling the tomato thing.  Anyway, this time I had to omit the fresh basil as I didn’t have any, so I used an Italian herb blend instead.  To add something special, I baked some ricotta earlier in the day.  I don’t really care for ricotta much… except for when it is baked.  The texture is far better, and mixing in some garlic, thyme, lemon and chili oil really goes a long way.

Pasta Amato with Baked Ricotta
2 Servings

Pasta for 2 (we used elbow this time)
4 Roma Tomatoes
Fresh Basil if you’ve got it
Glug of EVOO
1 garlic clove
Sea Salt and Freshly Ground Black Pepper

1/2 Cup of Ricotta
1 clove of Garlic, minced
1 tsp fresh thyme
1 tbsp chili oil
1/2 lemon
Crushed Black Pepper
Sprinkle of Parmesan

First of all, get the ricotta started. In a mixing bowl, combine all ingredients listed for baked ricotta above except for the chili oil. Spread over a parchment lined baking sheet, drizzle with chili oil, and bake in the oven at 400 for about 30 mins. Boil water, cook pasta til al dente. Peel roma tomatoes and cut into slithers. Throw in a mixing bowl with olive oil, minced garlic, salt, pepper, and herbs, toss and let sit until the ricotta is done. Combine tomato mixture and pasta, throw into serving bowls and place of bit of the baked ricotta on top.