Cocoa Meringues

I get oddly excited about recipes that require only the egg yolks.  It’s similar to the way someone might start looking forward to their birthday cake a few days in advance, or how enticing a Friday evening cocktail becomes when you’re stuck at your desk on Wednesday, because when a recipe requires only the yolks it means there will be leftover egg whites, and one of the very best ways to use leftover egg whites is to make meringue cookies. Continue reading “Cocoa Meringues”

L’art de l’omelette

The omelette, like a work of art, is something that’s never fully mastered or perfected… but it gives me great satisfaction to try.  Did Monet ever say, “I’ve painted my best garden,” and put away his brushes and easel?  Did Van Gogh ever think, “I’ve perfected the Iris, let’s move on to more important things.”?  Of course not.   Instead, when one painting was completed, he picked up his brush and began again on a new canvas.  Yes, the ingredients were the same – wispy petals, blade-like leaves on unruly stems – but Continue reading “L’art de l’omelette”

Eggs in tomato sauce (Shakshouka)

I come from a family of “food-hoarders.”  You can’t blame them.  For the generation that endured the Great Depression, food stockpiles were a necessity… and the generation after simply learned from their parents.  But I’ve found that when food is hoarded, food is wasted.  So, as to not fall into the same pattern, and to be sure nothing goes to waste, I’ve set a few rules for myself: 1.) do not buy something until it’s actually needed. Continue reading “Eggs in tomato sauce (Shakshouka)”