Tag Archives: Cheese

Breakfast Love

One of the things I learned in culinary school was that eggs can last a long time in the fridge.  The date on them is one of those things that just keeps you buying more.  The only thing that happens overtime is the yolk gets smaller as the air exposure increases.

So that means lots of fun egg-ey breakfast sandwiches!

My favorite is probably spinach, cheese and egg on whole wheat toast.

Get a non-stick pan, warm, and heat some oil, then add a few slivers of garlic.  Once the garlic browns and you can smell that sweet aroma throw in the spinach (make sure it’s dry otherwise the moisture will have a fit with the oil).  Keep in mind spinach shrinks by about half once it’s cooked.  Just give it a few tosses and then remove from the pan.  Before you start cooking the egg (any style) throw some toast in the toaster.  Start your sandwich with the spinach and then once the egg is cooked place that on top.  Then place your sandwich back in the pan on low and put some nice shredded white cheddar or Gruyere (or pretty much any  other cheese…but yellow cheddar might be a little funky) on top with some salt and pepper, and cover with the last piece of toast and a lid for the pan (foil works too).  Give it a couple minutes to melt and then bistro style breakfast is served!!!

This was my latest creation:  Collard Greens, Bacon Open faced Egg Sandwich.

I got some nice bacon cut into pieces cooked in a hot pan (don’t oil, the grease from the bacon will be enough).  You’ll notice some of the bacon will stick at first, leaving some brown bits stuck to the pan.  Don’t worry, that flavor-ey goodness will be saved!  Once your bacon is cooked to your liking, remove from pan and add some garlic.  Once brown throw in about half a cup of chicken stock or broth.  If you are coordinated enough, remove the pan from the heat when you add the stock.  This will de-glaze those bacon left-overs from the pan.  Once your liquid calms down add your dry shredded collard greens and salt and pepper.  Let that play around in the pan for a little bit and when it’s just about done, stir in the bacon.  When you have a sec, get a piece toast going.  Top the toast with the collard greens, your egg (which you should cook in a separate pan from the collard greens), hit it with a little more S&P and wha-LA!  Hopefully you have about a tablespoon left of that chicken stock from the collard greens which will get your bread nice and juicy.  Another fantastic savory breakfast sandwich!


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On the First Day of Christmas

I’m starting a Christmas recipe installment inspired by the ’12 Days of Christmas’ traditional holiday song.

The song is about the 12 days between Christmas, the day Christ was born and the Epiphany which marks the day the Wise Men brought gifts and acknowledged Jesus as “King.”  Each part of the song is a symbol for a liturgical reference.

On the first day of Christmas, my true love gave to me, a partridge in a pear tree

The partridge is symbolic of Jesus.  Appropriate as the first day of the song is when Jesus is born.  It is said that female partridges are known for fooling their predators into making them think they have been affected by the suffering inflicted upon them in order to protect their nest.  And in mythology pear trees represent everlasting life and immortality.  As a girl who knows a thing or two about Catholicism I can see both symbols relating to the life Jesus led and what the religion believes.

The recipe I have chosen is a delicious roasted pear and dried fig mixture that can be used in both sweet and savory dishes.  Use as a topping for vanilla (rum raisin or ginger) ice cream or melt with grilled cheese sandwich (try using a gruyere or white cheddar).



4 Pears, peeled, halved, cored and cut into wedges

1/2 pound of dried figs, stemmed and hydrated in boiling water for about 15 minutes

4 oz sugar

2 oz dark rum

1/2 tsp ground ginger

1 tsp grated fresh ginger

1/4 tsp salt

1 tsp grated lemon zest

1 tsp vanilla extract

1.  Place all ingredients in a roasting pan and toss to mix.

2.  Roast at 500 degrees for about 10 minutes (lower heat if pears and figs are charring too much, some charring is good).

3,  Serve warm.  This can be refrigerated and last several weeks.


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Knife Skills and CHEESEEEEEE

‘I want your parsley to be like a green breeze has swept across this kitchen!’  As if me and my relationship with parsley wasn’t already on the fence!  My arm was about ready to fall off as I chopped my bunch of parsley into oblivion last night.  This of course took place after we practiced julienne cuts on celery and carrots and then diced onion and potatoes. This hard work was rewarded however with a cheese tasting after which I literally felt my arteries working over-time to pump through my heart!  Either that or I was seriously in love with French cheese.   

I have a test today on kitchen safety!  Wish me luck!

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