Cooking around the globe…my favorite passion! Last February we chased our culinary dreams (and a few very fine golf courses for the don!) to Vietnam. The darling gal pictured here was our guide throughout the charming town of Hoi An, their market, and the Red Bridge Cooking School. Sensory overload is a total understatement! One easy take away was the Bánh Mì; that’s Vietnamese for bread, more specifically the baguette, which was introduced by the French during the colonial period in Vietnam. Unlike the traditional French baguette, the Vietnamese baguette is made with rice flour, making it airier. In Vietnamese cuisine, Bánh Mì is typically made into a sandwich, commonly including pickled daikon radishes, carrots, cucumber slices, cheeses and cold cuts of choice. I mixed it up a little bit here! But first, a couple of fun market images…
And since I’m hooking you up with an egg Bahn Mi recipe, here’s our Market egg lady!
4 large carrots, shredded
6 whole radishes, sliced
6 slices jalapeño peppers, diced
1/4 cup rice wine vinegar
2 Tbs sugar
1/4 t salt
1/8 t pepper
6 slices bacon
4 crusty French bread rolls, split open
1/2 English cucumber , thinly sliced, lengthwise
Bunch fresh cilantro
In medium bowl, toss together carrots, radishes, jalapeños, vinegar, and sugar.
Cook bacon and remove to plate to drain and cool.
Cut into halves.
Arrange bread cut side up on baking sheet.
Drizzle with bacon grease.
Top with salt and pepper.
Broil until golden, 1 to 2 minutes.
Top one half of each bread roll with cucumber slices.
Top with bacon halves.
Top with veggie mixture.
Cook eggs in skillet with remaining bacon grease.
Top veggie mixture with eggs.
Top with cilantro.
P to the S…I made this with sausage, since there was no bacon in my fridge. I also spread a bit of ricotta (flavored with fresh lemon juice) and additional veggies on the other side of the bread, just because!
A little sweetness for your morning or evening. Here’s the perfect little “pick me up” after a long day of errands that is inherent this time of year. And the bonus…your smallest children and grandchildren can participate in the creating. Spread the joy. Share the love.
1/2 stick butter
6 7 inch tortillas
2 Tbs sugar
1/4 t cinnamon
Pinch of salt
Place oven rack in center position of oven.
Preheat oven to 500°.
Melt butter in shallow baking pan in oven, about 2 minutes.
Spread tortillas in baking pan, overlapping slightly and turning each to coat both sides with butter.
Stir together sugar, cinnamon, and salt.
Sprinkle evenly over tortillas.
Bake until golden and puffed in spots, about 1 1/2 to 2 minutes. Watch carefully!
Slice into wedges and watch them disappear.
I’M BACK…I always knew I would come around again; I just didn’t know exactly when…Guess What? It’s NOW! And I’m mightily armed with Beatrice (my knee of a year) and Margaret (my newly renovated hand, of a few months), and stronger than ever. As a selfish reminder, here’s the proof in the pudding…well, actually, it’s in the bacon!
I’m here to make your kitchen time simpler, and improve your outcomes people. Join the ride. It’s a blast!
Rise and Dine! Summertime is glorious for hosting action packed weekends. With the agenda tightly planned, who needs to waste time in the kitchen? Cook ahead and the rest is Easy Peasy (I think that’s what I said as my daughter approached the OR to deliver twins…bad phrase choice then…) but, I PROMISE this truly is easy peasy folks!
Maple Glazed Sausages
Package 6.4 oz fully cooked sausage (patties or links)
1 cup maple syrup
1/2 cup packed brown sugar
1 t ground cinnamon
In large skillet, brown sausage.
In small bowl, combine syrup, brown sugar, and cinnamon.
Pour over sausages.
Bring to a boil.
Reduce heat, and simmer, uncovered, until sausages are glazed.
Drain on wire rack.
Make the day prior to guests’ arrival. Just zap in the trusty microwave the morning of…Sit back, smile, and accept the accolades…You deserve it.
Ta Da…The Finished Product!
We’re not counting calories today! Although if you stick with just one or two…no harm, no foul. Who thought grits could get any better? Well, this is so next level. Attempting to come up with new ideas for appetizers for holiday entertaining? Here you go babe. Leave your love life to chance, but not your cooking. Also perfect for a low key, or high key grazing brunch. Hello delicious!
4 cups milk
1/2 t salt
1/2 t pepper
1 cup uncooked quick-cooking corn grits
1 1/2 shredded sharp cheddar cheese
6 strips precooked bacon, heated and crumbled
3 green onions, finely chopped
1/4 cup water
2 cups Panko bread crumbs
Vegetable oil for frying
Step One…Cooking the Grits.
Spray a large casserole dish with Pam, and set aside.
Bring milk, salt, and pepper to boil in large sauce pan.
Gradually stir in grits, stirring constantly.
Reduce heat to low.
Simmer, uncovered 5 minutes, stirring frequently, until thickened.
Add cheese, bacon, and onions.
Stir until cheese is melted.
Transfer to prepared casserole.
Cover and refrigerate at least 4 hours or overnight.
Prepared Scoops of Chilled Grits Ready to Fry.
Scoop out with a spoon and shape into 1 or 1 1/2″ balls.
Beat eggs and water with a fork in small bowl.
Place Panko in small bowl.
Heat 3 inches of oil in heavy saucepan over medium high heat.
Dip the grits balls into egg mixture.
Then roll in Panko.
First Side Cooking.
Turned Over and Other Side Frying.
Place in hot grease.
Repeat frying in batches.
Cook 1 1/2 minutes on first side.
Then turn fritter over using tongs and cook other side.
Drain on paper towels.
Serve warm for best flavor.
Makes 32 fritters.
Rise and Dine! Sorry ’bout the messy plate; silly me, I forgot to clean up the edges prior to photographing…and then I ate it before proofing the images! Ha…that may teach me a little something. Today’s post presents a masterful mix, perfect for brunch or supper. Yummilicious!2 Tbs extra-virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1 28 oz can whole peeled tomatoes with juices, lightly crushed
1/8 t kosher salt
1/8 t freshly ground pepper
Fresh parsley for garnish
Preheat oven to 400°F.
In large oven proof skillet heat olive oil over medium high.
Add onion and cook until softened, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add tomatoes and simmer 5 to 7 minutes.
Season with salt and pepper.
Using the back of a spoon, create a pocket in the tomato sauce for each egg.
Crack 1 egg into each pocket.
Transfer pan to oven and bake until eggs are set, 6 to 8 minutes.
Season eggs again with salt and pepper and garnish with parsley leaves.
Post to the Script…I used my homemade canned tomatoes for extra yumminess.
Thank you Williams Sonoma for this idea. I tweaked your recipe to suit my desires.
Fortunate to be having these fresh eggs delivered weekly from my friend and farmer Ben. So I’m enjoying eating the chickens’ eggs and not the chickens these days!1/2 cup frozen garden peas
1/2 cup frozen white Shoepeg corn
2 Tbs light butter
Few sprigs of mint and parsley
1/2 cup goat cheese, crumbled
1/2 cup finely grated fresh parmesan cheese
Blanch peas and corn in hot water for 30 seconds and then drain.
Break eggs in bowl.
Beat with a fork and sprinkle with pepper.
Place oven rack near the top.
Preheat oven to broil.
Heat oven proof skillet on stove over medium heat.
Add butter and when butter sizzles, pour in eggs.
Stir eggs around until they begin to cook.
Then turn off the heat. Frittata will stay half cooked and remain runny.
Sprinkle peas, corn, mint and parsley over eggs.
Arrange goat cheese on top.
Scatter black pepper and parmesan cheese over this.
Carefully lift the pan and put it in oven and broil 3 to 4 minutes,
until cheese is golden brown and bubbling and frittata is cooked through.
Cut into wedges and garnish with additional mint leaves.
Adapted from Delicious. Jamie Oliver. Winter 2007.