I’ve been wanting to try my hand at making tamagoyaki for a while. Based on the recipes I’d seen online, it seemed pretty easy. I followed the method in this video, but substituting Bragg’s in place of soy sauce (out of necessity) and brown rice syrup in place of sugar (thought it would be better).
Structurally, it came out great. The omelet folded nicely and slid off the pan without a problem. In terms of flavor, I think soy sauce would have worked better than the Bragg’s. I also wish I had used a bit more rice syrup to get the sweetness that makes tamagoyaki so good. This tasted a bit more like your regular scrambled eggs. In any case, I decided to have it as a sandwich with lettuce, nayo, and horseradish. Recommended.
Though we haven’t been posting about it much, we have in fact been pretty busy at the Flatbush Community Garden over the last several weeks. We sowed our plot with beets, kale, chard, purple pole beans, and radishes. Of these, the radishes are the quickest to reach maturity and after over a week of steady rain in Brooklyn, they were in perfect shape for harvesting yesterday. Or rather, they would have been, except that once again, our radish crop has been ravaged by some varmint. Out of about a dozen radishes, all but one suffered substantial chew damage. We cut the clean bits out and had those in salad, but we really only got about three radishes worth.
However, whatever it was that ate the radishes was picky enough to leave the radish greens totally untouched, so we were able to put those into a frittata with a bit of feta. It was cooked in a cast iron skillet, first on the stovetop and then under the broiler for a couple of minutes. Topped with some chopped avocado, it made a nice, light dinner with some bread and salad.
We had some leftovers from a dinner we had with friends for Cinco de Mayo, so this past weekend I took leftover corn tortillas (bought a while ago actually), topped them with eggs, leftover rice and beans and greens from the dinner and some salsa. It was a nice and spicy way to start Saturday morning!
We made spaghetti and veggie “meatballs” for dinner on Tuesday night and I decided to make a Spaghetti Frittata with the leftovers to have for breakfast tomorrow morning. I followed the same recipe we’ve used before, but added in a sauteed red onion. It might not look great, but it is a fabulous and different way to use up leftover pasta.
Trying to cook our way into spring with some light, fresh veggies. What we have here is spaghetti with some barely-sauteed collard greens. I julienned the greens while some diced onion and garlic cooked in butter, I added the greens and used tongs to flip them around and keep them from getting too floppy. When they were lightly cooked but still firm, I transferred them into a bowl and put them in a warm oven while i used the same pan to cook a couple of eggs over easy. The greens and egg both went on top of spaghetti with some fresh grated parmesan.
We’ve been out of town due to family and came back to some potatoes that needed to be used up rather quickly. I decided that a tortilla would be easy and good for breakfast tomorrow. We ate a lot of tortilla in Spain (being vegetarian and all) and I wanted to recreate it without a ton of olive oil.
- 1/4-1/2 cup olive oil
- 2 large potatoes, peeled and thinly sliced (a mandolin did the job for us)
- 1 medium onion, chopped
- 5 eggs
NOTE: If you’re using a nonstick pan, you won’t need a lot of oil. The idea is to cook the potato and onion together until both become fragrant and cooked through, without browning too much.
- Over medium heat, warm up at least 1/4 cup of the oil in a well seasoned pan. Add the potatoes and onions and stir gently. Sprinkle salt over the top, stir and cover. Keep stirring every once in a while until the potatoes are cooked through (they should pierce easily with a fork).
- Strain the mixture and save the olive oil!
- Whip up the eggs until they are light yellow and foamy.
- Clean out the pan, heat over medium heat and then coat with some of the saved olive oil (see step 2).
- Combined the eggs with the potato/onion and mix well.
- Add the mixture to the pan and set the heat to low.
- Once the mixture is set, slide it onto a plate and then flip it back on the pan (bottom side should be on top now).
- Cook for a few more minutes – the eggs should be set throughout the pan.
- Let it sit for at least a half hour to meld the flavors before serving (warm or cold – DELICIOUS).
We had a friend over for brunch last weekend and came up with this lovely little egg dish, mostly with stuff we had around the kitchen already. What we have here is a homemade tortilla, with some black beans and sauteed turnip greens, and topped with an egg, over easy, plus some cilantro and avocado.
That less-than-photogenic drizzle in the front is some of our homemade hot sauce, which I failed to adequately shake up. Also, that bit of salsa on the side was made from our friend’s homemade salsa base our friend canned last summer. We just added cilantro and garlic to it.
p.s. It might look like the plate is dirty, but really it’s just the sun coming through our window which is, well, a bit dirty.
After starting to saute some veggies (onion, Italian frying peppers, and tomato) to serve over barley, I realized the meal was a little short on protein. I had just added a giant heirloom tomato (from a colleague’s garden) to the pan and there was a good quarter-inch of juice in the bottom of the pan. I just threw some eggs in on top, covered the pan, and let it cook for a bit. Ended up with some partially tomato-juice-poached, partially fried eggs with plenty of tasty veggies.
Not sure if this resembles any common recipe, but it was tasty for sure.