I know that us Brits are very proud of our breakfast legacy what with the fry up known around the world as an English breakfast and most people being partial to a bacon sandwich at the weekend, but I’ve got to be controversial and say the Americans do breakfast better. You can get your fried goods there, sure, but on top of that they can also offer pancakes, waffles, muffins, hash, Florida orange juice, fruit platters, smoothies, proper coffee, granola, bagels, and a ridiculous amount of options for the humble egg. Even the cheap places to grab breakfast avoid instant coffee, such is the culture there for a decent, strong cup of Jo. They know what they’re doing when it comes to the most important meal of the day, that much is clear. I had planned on having today’s recipe for breakfast, but by the time I’d cleaned the house and gone to the gym it was early afternoon, so we’ll call it lunch. My lunch then was from USA by Sheila Lukins and is called Southwestern Sunrise and is one of the many options for eggs in the book. It’s definitely the tastiest thing I’ve eaten that only takes 2 mins to prepare and also packs a pretty healthy punch. You just chop up some red pepper and avocado, pop them into a ramekin, top with a raw egg and grated cheese then pop in the oven until the egg is cooked. Dollop with some sour cream, sprinkle on some coriander and you’re done. Totally delicious and extremely simple. The only tricky bit is getting the egg cooked to the point where the whites are cooked through but the yolk is still runny, a point that I missed and ended up with solid yolks. It still tasted good though, and I’d rather that than runny egg whites which have the same consistency as snot. The flavours of this make me summon up an image of New Mexico and the name of the dish really does have me thinking about a beautiful orange sunrise over the water starved landscape of the Southwest. I’ve never been mind, but I’ve seen enough movies and read enough books set in the USA to get those images. And Man vs Food has shown me that this is the sort of food you’d find in this part of America, although my portion was certainly a lot smaller than the ones Adam Richman gets served! The recipe called for Monterey Jack cheese but cheese is something the Brits really do do better, so I stuck with cheddar. All this recipe needs to make it perfection would be the addition of salsa to give it a spicy kick to really get your morning going with a bang.
The other night for dinner I delved into my new book The Little Paris Kitchen by Rachel Khoo. If you saw her on TV a few months ago, then you’ll know that as well as being a cracking cook, she’s also adorable, has lovely shiny hair and knows how to pull off a pretty tea dress. Fine qualities in a woman! For my first attempt from this book, I made meatballs in spicy sauce with Alsatian pasta, which sounds much more like a French dish when you replace the word meatballs with boulettes de viande. According to adorable Rachel, the Alsace region of France is well known for its pasta, hence this suspiciously Italian looking recipe. Luckily, the spicy sauce is very French, what with it containing red wine and a bouquet garni, as well as cornichons, which are really just tiny pickled gherkins. The meal was really flavoursome with plenty of crunch from the gherkins, and the sauce had a deep wine flavour that went well with the meatballs which were made from beef mince and sausage meat. I think this book is going to quickly become a favourite of mine, the pictures of the food are beautiful and I love that she cooks these gorgeous looking creations in her teeny tiny kitchen in her teeny tiny Parisian flat. If she can create culinary delights in a kitchen the size of a broom cupboard, then what excuse do I have for not trying with my nice spacious kitchen? French food is looking to be the way forward for me.