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Southwestern Sunrise

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.

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Posted by on August 27, 2012 in Books, Breakfast, Cooking, Food, French, Lunch

 

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These are a few of my favourite (foodie) things

  • Vanilla. Some people (foolish ones) use the term vanilla as a reference to something dull, bland or unexciting, which I must say I find abhorrent! Lets put the record straight, vanilla is amazing. Cheap ice cream has done much damage to the reputation of vanilla, but real vanilla ice cream with vanilla seeds in is truly one of the nicest things anyone can eat. Chocolate ice cream just doesn’t compare. Plus when you have in your hands a vanilla pod, you will be welcomed with the sexiest smell on Earth. Seriously, vanilla smells hot. Don’t be fooled by cheap body sprays, no vanilla scent is as good as the humble, sexy pod. Plus, fresh custard without vanilla would just be bland and tasteless eggy cream, which isnt appealling to anyone. Treat the vanilla pod with some respect peeps!
  • Cheese. Regular readers may be aware that my love for melted cheese knows no bounds. Sit the UN and all the worlds evil dictators around a table together, serve them melted cheese toasties and I think we could have world peace on our hands! Just a thought Ban Ki Moon. Whether its cheese on toast, parmesan on pasta or mozzarella on pizza, I love its stringy oozeyness, strong taste and the fact that its like a hug on a plate. Lets not forget mascarpone either. Next time you have a fresh punnet of strawberries on you, forgo the usual cream (forgive me Britain) and replace with mascarpone that’s had a tablespoon of icing sugar whipped into it. Also good with peaches. Some might call it a bit decadent, but don’t feel constrained by norms and traditions, break out and try something a bit different.
  • Chilli. This could well be my favourite ingredient ever. If I suddenly developed a chilli intolerance I would probably have a nervous breakdown. There goes all that spicy Thai/Chinese/Indian/Mexican/Morrocan/Mediterannean food that I love. Look how many cultures food thrives with the help of the chilli, and I’ve barely scratched the surface there. Without chilli my taste buds would go into mourning and all food would taste bland and unexciting (except for vanilla of course). It’s not that I want everything to be so hot that I come out in a sweat, but a good level of spiciness makes a good dish taste amazing and makes your mouth tingle. I never used to like spicy foods, but over time I’ve gradually built up my heat tolerance to a fairly high level. So if you’re a chilli beginner, don’t dive in head first with a super hot Thai jungle curry, break yourself in gently. Plus, the health benefits of chillies are too numerous to mention here, but check out this website for more information: http://www.chilli-willy.com/chilli-health-benefits/
  • Chocolate. I’m fairly certain you all know where I’m coming from. I love chocolate in almost all forms, whether thats a Galaxy from the vending machine, an expensive bar from a specialist shop, a mug of hot chocolate or as chunks in a tub of Ben and Jerrys. My favourite ways to enjoy chocolate are either by eating huge amounts of Lindtor truffles (truly heaven) or as melt in the middle chocolate fondants with a dollop of clotted cream on the side. Beautiful.

I did cook a recipe today from my June 2011 Delicious magazine but it was so unremarkable that it barely warrants a mention. But it was herb roasted chicken with baby new potatoes and while it was fairly tasty, it was also forgettable. Healthy though. Not even close to any of the above foods, which aren’t included at all in this recipe. Coincidence? I don’t think so!

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