Whenever we have leftover rice I get giddy over making this for breakfast. It’s so simple and delicious.
-Heat a Tablespoon of vegetable oil in a large skillet
-Add rice, any leftover vegetables you have in your fridge, and a clove of chopped garlic
-Saute for a couple minutes
-Crack an egg over the rice and veggies
-Flip the egg and cook to your liking (I like it best when the yolk is still pretty runny)
-Pour into a bowl and serve with soy sauce and siracha
Julia Child Remixed by John D. Boswell, aka melodysheep, for PBS Digital Studios
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I recently got a chance to visit Baltimore’s Inner Harbor. I loved the historic neighborhoods, and the waterfront breezes. Before I left I grilled my Baltimore native coworkers about things to do and eat and both of them mentioned Miss Shirley’s. I love places associated with specific people who have left a legacy of making good food with love, and that is Miss Shirley’s legacy. I opted for the Crab Cake and Fried Green tomato eggs benedict and it was everything that I hoped it would be. Crispy Fried Tomato, big lump crab cake, topped with a perfectly poached egg slathered in hollandaise sauce and topped with basil and a little old bay. It was also served with fresh asparagus and a corn salad and a fresh brewed iced tea. My husband got the chicken and waffles which I also had more than a few bites of. It was also pretty darn good.
Lindsey is the baker behind the delicious treats at Coco Love HomeMade. My favorite treat that she makes is her ooh la llah cookie, which has lavender lemon and honey, basically all of my favorite things. I met Lindsey when I started working at my first real job. She was a veteran buyer and I was a newbie designer. She always had encouraging words for me while I was just starting out which helped me gain the confidence I really needed in the beginning. It has also been so inspiring to be able to watch her venture out and start her own business. She is full of awesome.
So, I asked her to share a recipe from her personal archive and she delivered with this Crispy Peach Wonton Cup recipe.
Wonton Cup Ingredients
-1 package pre-made wonton wrappers
spray muffin tin with non-stick cooking spray
using your finger or a pastry brush, wet the edges of the wonton wrapper with water and sprinkle with vanilla sugar (granulated sugar with a whole vanilla bean pod in it to infuse the sugar with vanilla flavor)
press them into a muffin tin
bake at 350 for 6-8 minutes until golden brown at the edges
let them cool completely
meanwhile, make whipped cream
-1 cup cold heavy cream
-1.5 tbsp vanilla sugar
-1/2 tsp pure vanilla extract
whip the cream in the bowl of an electric mixer fitted with the whisk attachment. start low then go to high and watch for it to start to thicken. when it does, add the sugar and vanilla and continue to whisk until it forms soft peaks. sometimes I even chill the bowl and whisk first
chop/clean fresh fruit
fill wonton cups with fruit
top with cream
Thank you Lindsey!
Maura is one of the most inspiring people I have ever met. She hand dyes fabric and makes her own quilts for her company Folk Fibers down in Austin, TX. All of these quilts start out as watercolors which I of course LOVE. And if you follow Maura on instagram (@folkfibers) you will see the most beautiful homegrown heirloom produce you have ever set your eyes on. So after taking in all of this vegetable eye candy I asked Maura if she would contribute a recipe to Don’t Eat the Paintings. Here is her homegrown heirloom tomato recipe.
-pick the tomatoes
-slice the tomatoes (not too thin)
-place them on a plate
-lightly salt them
-dollop of mayo on each
-pass the plate and slice and eat
So really it’s just sliced tomatoes with mayo!
All my life my parents have grown their own tomatoes and on those summer days when we would have more tomatoes that we knew what to do with we would just slice them up and serve them like this. It was always a hit, never once did someone sit at the table and not partake in the sliced tomatoes…in fact my sister and I would fight over them, like i get that one it’s bigger or riper or redder or whatever it was at the time. My sister and I would also sometimes go overboard with the mayo and we learned more mayo is not always better, a good balance of mayo and tomato is key.
This recipe made me so happy. It is so simple and perfect. Not everything needs to be overly complicated or require fancy ingredients. Sometimes the best recipes are the ones grown with love in your back yard.
Thank you so much Maura for sharing. And please do check out Maura’s work, there’s a wonderful video of her and more of her story here.
We get our CSA share every other week, so somewhere in the middle of week two we are down to a few odds and ends in the vegetable drawer. I’m usually out of ideas of things to make at this point, not enthusiastic about the wilting things in my fridge. This is when it’s tempting to go to the grocery store and start anew with fresh ingredients. I try really hard to not give into that temptation though, to eek out a few more meals and to get creative and not let anything go to waste. Last night was one of those evenings with a single lonely zucchini in the drawer along with a rogue pepper and some potatoes and odds and ends of cheese. At this point I usually google for recipes with a couple main ingredients and then improvise with what I have on hand. Last night I came across this simple casserole recipe. I subbed out the cottage cheese for leftover ricotta and goat cheese, added in my pepper and a few other things I had lying around and then all of the sudden I had a new dinner recipe. When I came home from work I didn’t know how all of these things would come together into a meal, but they did and wonderfully. My improvisations don’t always turn out that well, but that is how your learn, when you have very few things left to work with but you just have to make it work.
Side Note: I know this isn’t a painting, I think that’s okay every once in a while. I’m still figuring out what this little piece of the internetz should be. Thanks for joining me on the journey to figuring it out.
There are a bunch of ways to cook corn on the cob, and all of them are pretty easy. My Mom always used the boiling method and typically we end up grilling our ears on the BBQ, but one of my friends was really excited about cooking corn on the cob in the microwave. I was skeptical at first since the microwave isn’t exactly acclaimed for it’s quality cooking, but I decided to give it a try. I ended up really liking this technique because when you go to peel off the husk all of the strings come off together making it really easy to peel.
You take the 2 ears of corn on the cob with the husk on, stick them in the microwave for 6 minutes. Remove with an oven mitt, let them cook off for a few minutes. Peel the husks and enjoy.
It’s Summer! And that means crab cakes and corn on the cob and tomatoes! I’ll have recipes for all of those things up this week. So please be sure and check back.
I grew up in a little beach town on the east coast, so I am very familiar with crab cakes and what they should and shouldn’t be. The best crab cakes are the ones with little to no filler, where the crabs are the star of the recipe.
Here’s what you’ll need:
-chop green onions
-mix all of the ingredients in a bowl taking care not to break up the crab meat
-divide the crab mixture into 8 patties
-refrigerate the mixture for a half hour
-heat butter in a heavy skillet over medium heat
-fry for 3-4 minutes per side
Serve with corn on the cob or tomato pie (those recipes will be posted later this week)
We got a big bunch of beautiful sour cherries in our CSA share. I was really excited about making a big cherry pie until I started thinking about how long it was going to take to pit all of those little fruits. I did some internet searching for pitting methods and was a little discouraged until I came across this technique in the comment section of one of the posts that I found.
I’m convinced that this method, once you get it down, is even faster than chopping them. And it’s so nice to keep all of the cherries whole for your pie. Not to mention there is very little clean up!
Basically you take a cherry, hold it upside down over the top of the bottle and then poke the cherry pit and stem out with a chopstick. The bottle catches all the pits and stems and you’re left with a whole cherry!
I used one of Martha’s recipes for the pie and it turned out so beautiful! This would be the perfect dessert for your 4th of July BBQ. Here’s the recipe.