How many ideas or actual recipes have you snagged off the food blogs?I get inspired all the time.
But it was just today that I realized how comfortable I'm feeling about trying new things in the kitchen, simply because you, my friends, have done the scary work and encouraged me. If you can do it, shouldn't I at least give it a try?
Zoomie has been doggedly perfecting her peasant flatbread, and even though I'm a baking flake, she's given me confidence to try.
Several of you, notably Sam, whose bread I actually tasted (and died for), have finally pushed me to bake my own no-knead bread. And because of that, I always have a batch of dough maturing in the fridge.
I finally took the plunge on making my own bacon, because so many of you brave types have done so, right Mr. Genius? It's awesome. I'll tell you about it soon.
I could go on and on, naming all the ideas I've learned from you.
Take today's simple lunch: Potatoes based on Anita and Cameron's pan-braised vegetables, paired with "egg muffins," which were a frittata-style riff on Kalyn's low-carb breakfast bombs — and as it turned out, she's currently blogging about a baked egg dish studded with vegetables, so we are channeling each other.
My little individual muffin-tin "frittatas" came out tender and fluffy. I never expected that, but, wow, what a treat. They were simply beaten eggs mixed with salted (and squeezed-out) grated zucchini, sauteed onion, a bit of (essentially unnecessary) chopped un-hot jalapeño, a drizzle of cream and a handful of grated Parmesan. You know me: No proportions. It's not a recipe blog.
I will tell you that 25 minutes at 350ยบ is just perfect.
Thank you, my blog friends. Good food, good folks.
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17 comments:
Isn't that fun. I love it that we're channeling each other!
I love Ilva's site for inspiration and you've prompted me to try a few things (like your salmon wellinton). I browse for ideas all the time, mostly on Sunday morning when I'm trying to write the menu (& shopping list) for the week and all Mr Brown comes up with when I ask "what do you fancy for dinner?" is "spag bol".
Hilarious: will you have to translate spag bol from the above comment? I love that name....And I think I would really love the little puffy eggy delights. Did you add wine to the taters?
Such cute little food! (Tell me: did you and Cranky split a dozen?)
I tend to look around and place mental post-it notes to the "mmm that looks good" blog posts. And yes, I am just as thankful that others have done the hard work for me.
What did we do 15 years ago for dinner?
Oh, food bloggers are just the best. I trust their opinions so much! And I have made several delicious recipes from food blogs, with success.
I would never have thought to try potatoes using the pan-braise method. what a great idea! (see, now we go full circle :) )
My blog is not normally a food blog but I scored a bag of green tomatoes and made (1) fried green tomatoes and (2) a salad using green tomatoes. Since they are in season right now, try the recipe out. And if you don't have green tomatoes, get the right down to the local farmer's market! Green tomatoes - it's what's for dinner. As for inspiration, your blog is one of my favorites. I read your recipes and then, check out the comments and read THEIR recipes. Great people, great food.
Love the egg muffin idea!
Kalyn: The cool thing is that I learned about your egg muffins ages ago, and they just kept knocking around in my brain.
Morgan: I don't so much browse for ideas as get kidnapped by some of the ones I casually come across.
You plan your weekly meals??? Eeee!
Kudzu: I can't even get as fancy as "bol" when I want "spag." :)
Yes, we tried the taters with --- champagne! So grown up. Thanks for that idea.
El: I know. Cute food. I'm a sucker for it. We only made half a dozen, and didn't even eat them all.
I do mental post-its too, and sadly, forget where I stuck them most times. :(
Patricia: I agree. I used to look up Internet recipes, and just got the shudders. But with bloggers, you can usually tell if you're dealing with something reliable. Yay.
Anita: This is the third time we've done this. We're going to call them Potatoes Anita.
Hah!
Nancy: Resist, resist! Not ready for green tomatoes yet. :-*
Thank you for the compliment!!
Zoomie: Good way to sneak zukes into your food, eh?
Cookie, I work away from home, usually get home about 7pm, so planning makes my life a little easier. I hated that "oh crap,it's 8:30, what are we going to have for dinner thing. Also it mean's I no longer compost $$$ worth of fruit & veg every week.
Morgan: I totally sympathize. When I worked and got home late, it was always spag (and no bol). I admire you.
I've tried this little babies and I only wish I had the discipline to get up early in the morning and make them! They are really wonderful little breakfast bites!
I get inspired by blogs all the time. There's always someone cooking up something delicious all the time.
I'm going to try that egg muffin idea soon.
Catherine: They reheat really well! Kalyn keeps some in the freezer, and nukes them for breakfast. I think you should make a batch in the evening and save them. Yes?
[eatingclub] vancouver || js: The cool thing is, once you get the basic idea down, you can make it your own way, with your own flavors. Do it. :)
I like to think of these almost as "pastryless quiches". Cos of course, the best part of any quiche* is the filling.
*except tartine quiche which is all so damned good I could dive straight into the centre and happily munch my way out of its flaky pastry walls.
Aren't these the greatest! For me, they're lunch/dinner fare but they are still wonderful!
Sam: That's exactly the effect we were going for.
Not to say I'm giving up on crust!
Oh, also, they reheat really well.
Catherine: I had a leftover one for lunch. Very tasty. I'm looking forward to future experimentation.
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