Well Dined

2Feb/170

Japanese Shakshuka with Kabocha Squash

Well Dined | Japanese Shakshuka with Kabocha Squash

I get a lot of emails with recipes from blog subscriptions, magazines, etc...  Some I delete, knowing they aren't my style.  Most I archive to make later.  Very few inspire me to make them ASAP; this recipe was one of those few.  Shakshuka is a dish of Egyptian, Tunisian, Algerian, and Moroccan origin that consists of eggs poached in spiced tomato sauce.

Well Dined | Japanese Shakshuka with Kabocha Squash

This recipe, from Bessou restaurant in NYC (via Tasting Table), puts a Japanese spin on the dish.  It was that fusion element that caught my eye.  The tomato sauce is spiced with Japanese curry powder and cumin.  Roasted kabocha squash is added, along with poached eggs.  The original is topped with miso marinated tofu - I went for miso flavored labneh, instead.  Lastly, it is sprinkled with pomegranate seeds, and served with toasted Japanese milk bread.

Well Dined | Japanese Shakshuka with Kabocha Squash

The tomato sauce is so fragrant and spicy (the original recipe uses harissa, too, but the curry powder was enough heat for me).  It is counterbalanced by the sweet squash, tart pomegranate seeds, cool labneh, and creamy egg yolk.  The squash and the pomegranate add varying texture, too, along with the crispy toast.  And the miso adds this funky umami note that adds to the complexity.  Dipping that perfectly crispy toast into the runny yolk and velvety tomato sauce is just so insanely satisfying.

13Oct/161

Avocado Rose Toast

Well Dined | Avocado Rose Toast

If you've been anywhere near Instagram, you know that avocado roses are all the rage.  Simple, elegant, beautiful.  Melissa (Smells Like Brownies) and I decided to try our hands at making them, and I think they turned out pretty well!

Watch this video to learn how to do it.  Melissa is much more coordinated than I am, so those are her hands you are seeing.

Well Dined | Avocado Rose Toast

Or you can follow these directions: Oil a cutting board and knife with olive oil.

17Jun/161

Smoked Salmon Tartines

Well Dined | Smoked Salmon Tartines

These started off as peanut butter and jelly, I'm not even kidding.  Melissa (Smells Like Brownies) and I had been having a bit of a rough week and hadn't planned anything for our weekly get together.  So that morning we just wanted to keep things simple and focus on getting our cats to be friends (long story).  We were thinking - let's just make PB&J or store-bought ravioli.

Well Dined | Smoked Salmon Tartines

But then - she said she was craving salmon, and I said smoked salmon and goat cheese with crackers was easy and good, she said what about nice bread and an egg.  Then there were herbs and kale and shallot and good lord we can't keep it simple!  And I wouldn't have it any other way.  Fresh, gorgeous ingredients (including some from Mel's garden) turned into a lovely lunch for us, even while wrangling a baby, a toddler, and 2 kitties in an un-childproofed house (mine).

6Nov/140

San Francisco

Well Dined

You guys, I have been in such a writing funk since I have gotten back from vacation.  I don't know what is going on!  But I do want to tell you about the restaurants we visited while we were in San Francisco, and I will try to post more frequently from now on.  Kailey, my sister-in-law (who we were visiting), is a chef in SF (here; that's her at 0:35 and 1:35), so we let her take us on a culinary tour of her favorite spots.  But I determined on our first day that I was just going to enjoy the vacation and not worry about taking photos.  So I don't have any food photos to show you, sorry!

Well Dined | View from Hotel Drisco

View from our room

Before we get to food, I should mention that we stayed at the Hotel Drisco and really enjoyed it.  We had a corner room on the top floor and the views were amazing - we could see Alcatraz, the Golden Gate Bridge, and most of the city.  All the windows really helped because, like many older buildings in the city, Drisco has no air conditioning.  Opening all the windows made for a lovely cross-breeze, though it was too noisy to leave them open at night.  The hotel includes a continental breakfast, and I am not talking about just cereal and muffins.  They have all kinds of pastries with homemade jams, spreads, and toppings.  Also fresh juices, cereal, yogurt, bagels, fruit salad, hot oatmeal, smoothies, salami and cheese, hard boiled eggs, and antipasto style veggies.  In addition to various coffee blends, they will also make espresso drinks to order.  It is a very nice perk.  They also have a wine tasting every evening with cheese and salami, coffee all day, free wifi, free bikes, and the staff are very friendly and helpful.

Well Dined | View from Hotel Drisco

View from our room

13Jan/144

Food ‘N Flix The Breakfast Club

You guys.  This is my FAVORITE movie.  Ever.  Seriously.  And it is the January pick for Food 'N Flix!  I am so excited that I can't even... wait... wait a second... how is this a foodie movie?  I mean they do eat food in it, but... whatever, I don't even care.  A brain, an athlete, a basket case, a princess, and a criminal thrown together for one day of detention - it's The Breakfast Club!

Well Dined | Turkey, Bacon, Avocado, and Egg Sandwich on Toast with Roasted Garlic Aioli

Mad props to Eliot's Eats for choosing this movie, but what a tough one to get a recipe inspiration from!  In the end, I decided to make what I would want for lunch if I was stuck in detention.  I mean, sushi would be great (looking at you, Molly Ringwald), but I can't make that at home yet.  So instead I present to you the best sandwich in the world!  To me, at least.  Turkey, bacon, avocado, and a fried egg on toasted whole wheat bread slathered with roasted garlic aioli.  Everything I want and nothing I don't, this is sandwich perfection.  I'm calling it The Breakfast Club Sandwich because it has breakfast food like bacon and egg, and is kind of like a club sandwich.  It's so clever, I'm dying.

Well Dined | Turkey, Bacon, Avocado, and Egg Sandwich on Toast with Roasted Garlic Aioli

I don't have a recipe for you (cuz it's a sandwich), but I want you to bust out your copy of The Breakfast Club and tell me what your detention meal would be.  A classic pb&j, perhaps?  Or something more exotic like cereal and pixie sticks with mayo?

One Year Ago - The Hunger Games Lamb Stew w/ Dried Plums
Two Years Ago - Salmon Cakes
Three Years Ago - Winter Soups

9Sep/130

Roasted Bone Marrow

Well Dined | Bone Marrow

The other day, I was perusing Red Apron Butchery and saw that they had marrow bones.  I LOVE marrow, but I had never made it at home before.  It was time to fix that!  You might be interested to know that while marrow is made up of fat, it is largely unsaturated; plus it has lots of vitamins and minerals like iron and Vitamin A, and it has been shown to boost the immune system!

Well Dined | Bone Marrow

Now you actually want to soak these bad boys in salt water overnight to draw out the blood.  It's not going to kill you or anything if you don't, but it won't taste as good.

Well Dined | Bone Marrow

Then you just pop them into a hot oven and roast for 20 minutes.  You could just sprinkle it with coarse salt and eat it with a spoon, I wouldn't blame you.  But if you want the full experience, spread it onto some toasted challah bread and top with a tangy parsley salad to balance out the rich fattiness.  Prairie butter, poor man's foie gras, pure heaven - whatever you want to call it, this stuff is delicious decadence.

Roasted Bone Marrow
serves 4

8 3'-4'-long pieces beef or veal marrow bones (cut lengthwise or crosswise, doesn't matter)
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tbsp drained capers
Coarse sea salt and freshly ground black pepper
4 1/2-inch thick slices challah or rustic white bread, toasted

To remove the blood from the marrow, place the bones in a bowl of ice water with 1 tsp coarse sea salt per 1 cup water. Refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. Be sure to use it within 24 hours or freeze the drained bones for up to 3 months.

Preheat the oven to 450°. Place bones in an ovenproof skillet or roasting pan - wider cut side down for crosswise, cut side up for lengthwise. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. Sprinkle with sea salt.

Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.

Serve bones with toast and parsley salad. Use a long, thin spoon or knife to scoop marrow onto toast and top with salad.

23Aug/132

Summer Tartines

Well Dined | Summer Tartines

So for the past few weeks I have pretty much been living off of fresh summer produce and cheese piled onto whole grain seed bread.  It's pretty much all I want to eat.  EVER.  The French call these open-faced sandwiches "tartines".  I like that, it makes them sound fancy (when really they are super simple).

Well Dined | Fresh Tomato and Ricotta Tartine

The farmers' market has been bursting with huge, gorgeous heirloom tomatoes.  This beautiful yellow, green, and red tomato made it onto pizza (which I will post about soon) AND some lovely tartines.  I wanted to eat some of this super sweet and juicy tomato raw so I toasted some bread and topped it with creamy homemade ricotta, basil from my garden, slices of tomato, high quality EVOO, high quality sea salt, and fresh cracked pepper.  Super simple and sooooooo delicious.

Well Dined | Fig, Ricotta, and Honey Tartine

Next up I paired some fresh figs with more of that homemade ricotta, black pepper, and honey.  Whether for lunch, dessert, or a snack - this tartine is awesome.

Well Dined | Broiled Tomato and Mozzarella Tartines

Lastly, I wanted to experiment with warm tartines and broiled tomatoes, so I placed sliced mozzarella and tomatoes on seedy whole grain bread, drizzled them with olive oil, and broiled them.  Then I topped them with fresh basil, salt, and pepper - yum!  Definitely very satisfying.

What are some of your favorite tartine ideas?  Leave them in the comments!

10Apr/120

Easter Dinner

We didn't really do anything for Easter this year, and I didn't want to let it pass without a little bit of celebration - so I made some adorable little egg dishes in honor of the holiday.