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eggs

Moroccan Carrot Salad

July 9th, 2011

Moroccan Carrot Salad

Ironically I’m pretty sure I’ve actually lost weight since becoming a full-fledged baker/pastry chef/chef or whatever I am nowadays. The sweltering heat of my basement kitchen is utterly appetite-killing; the prospect of having to taste test a new scone or muffin, vomit-inducing. I throw back glass after glass of icy water yet rarely pee. All [...]

24 Egg White Frittata

May 6th, 2011

24 Egg White Frittata

It’s time to address what’s been going on over here. I’ve been working on an ice cream project. Okay, but that’s all I’m going to say for now. As I’ve mentioned before, making ice cream requires a lot of egg yolks, thus leaving you with a lot of egg whites. When I first started making [...]

Matzo Brei

April 22nd, 2011

Matzo Brei

It’s been an unusually busy week, what with jetting off to Massachusetts to see a new baby and other relatives in from out of town, getting back late and working all the next day, then going straight to a seder, then working all day, going straight to another seder, working all day again, going straight [...]

Greek Squash Frittata

March 4th, 2011

Greek Squash Frittata

I feel a bit uncomfortable referring to butternut squash as simply squash, since to me “squash” refers to the crook-necked yellow variety that my mom would always make. But up north the default squash seems to be butternut, a winter squash, which makes perfect sense seeing how it’s winter here for most of the year.

Creamy Polenta and Fried Eggs with Goat Cheese

August 30th, 2010

Creamy Polenta and Fried Eggs with Goat Cheese

Number one, it is a frickin’ miracle that this post is even happening right now. How is it possible that every time the last four times I’ve managed to transfer pictures from my new camera to my computer I’ve forgotten how to do it and spent many many minutes, I might even say hours, trying to [...]

Fried Egg on Toast

June 14th, 2010

Fried Egg on Toast

A runny egg yolk is one of life’s simplest pleasures, guaranteed to produce smiles on thesis-writing and non-thesis-writing faces alike. I love puncturing that gelatinous sac, my heart never failing to swell a bit at the river of bright yellow saucy deliciousness that floweth forth. Mmmm and then sopping it up, in this case with a thick slice [...]

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