Saturday, September 20, 2008
Monday, September 15, 2008
Like I mentioned in the earlier post, I got a new cookbook. And I predict that you will be hearing a lot of it in the coming posts. Its a vegetarian cookbook by Carla Bardi. At the first glance actually thought it was Carla Bruni, then I thought 'Why should she write a cookbook?', then I thought 'Why would I buy a cookbook written by a former model? I bet there won't be a pat of butter to be seen anywhere in the book. I don't want recipes for wheatgrass juice.' then curiosity got the better of me and I picked it up to skim it and read the name carefully. These, ladies and gentlemen, are the thoughts that go through an exceedingly empty mind in a span of about 2 secs. :)
So this heads over to Simple Indian Food for the yummy event. Its a pretty cool blog and its cheekily calls it 'comments' section 'expert views'!
Debu and I love this place in Manhattan! Its called Hummus and serves up (you guessed it!) hummus and the freshest pita bread. The menu has a total of 5 things on it, 3 of which are hummus with different toppings. And then there is Shakshuka, a heavenly blend of tomatoes, garlic, peppers and egg. Its piping hot, spicy and dunkable making it perfect food after a workout or while nursing a hangover.
The original version
Its a drive away, not a long one but a drive anyway, and there are days when I'm too lazy to look for the car keys, who I should mention, have a mind of their own and prefer hiding in tiny places to staying on a key hook. So I found an easier recipe in a cookbook I got recently. Its not perfect coz I hear the authentic version takes time to cook up and I need breakfast on the table like an hour ago! Its a hearty dish and a different take on a breakfast staple.
My version- bigger and badder. It can kick your version's ass to Russia!
1 shallot, sliced
2 garlic pods. peeled and chopped fine
1 tomato, diced
2 chili peppers
salt and pepper to taste
Saute the shallots in the olive oil lightly. Throw in the garlic pods and chili peppers and saute for another minute. Put in the diced tomatoes. and cook a little bit. Add salt, pepper and any dried or fresh herbs you have on hand. Add a little bit of water, just 1 teaspoon or so. Don't make it too watery. If the tomatoes give off enough liquid to cook the eggs, don't bother adding water. Let the mixture cook. Crack two eggs in bowl and slide them one by one into the skillet. Don't stir it. Sprinkle some salt and pepper onto the egg yolks. Scatter the basil leaves on top. At this point if you have an oven proof skillet, slide it into a pre-heated oven and cook till egg whites are firm. If you don't have an oven just cover with a lid and cook on a really low flame till the whites are set and the yolks are slightly runny. I didn't have pasteurized eggs this time so I cooked the eggs completely through. Serve hot in the skillet with some crusty bread.
Carbs are so pretty...sigh!
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