Halfway through eating, Wifey Nadia turned to me and said this dish tasted so good that it had to be bad for us. Fresh, comforting and delicious. Nothing bad about that, I say.
I may have overcooked my eggs just a little, depriving myself of the maximum-possible yolk for this dish, but the cheesy polenta and loads of produce in this dish, the fanciest of our three Breakfast for Dinner 2 meals, did not disappoint.
Here’s Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa. Continue reading Week 26, Meal 2: So good this has to be bad for you
I live in a world where my wife thinks it’s crazy to eat breakfast — my favorite meal of the day — for dinner.
So, take it from me, it’s a big-f’n-deal when I get some BfD. It’s an even bigger deal when Chef Brian is in charge of the menu because he’s just as good at making yummy morning fare as he is at crafting dressed-up dinners.
Here’s what’s cookin’:
Week 26, Meal 1: Orange-ricotta pancakes with honey-pistachio yogurt
Week 26, Meal 2: Parmesan polenta topped with asparagus, leek and poached eggs with prosciutto, tomato and basil salsa
Week 26, Meal 3: Turkey pastrami hash and eggs
As always, each recipe makes two portions. Follow the jump for the shopping list. Continue reading Week 26: BFD2
Even with half the amount of bread, this sandwich is doing double-time.
It’s crunchy, fatty, creamy, tart, sweet, salty, peppery, herbaceous … and … and I’ve run out of adjectives. Just look at the picture and eat with your eyes. I’m sure you get what I’m talking about.
Here’s Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw. Continue reading Week 24, Meal 1: This sandwich has it all
Chef Brian’s a good thinker-aheader.
He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich.
Two of the meals are really quick to make and the finale to the menu isn’t bad either. Three cheers for an easy week in the kitchen. Here’s the menu:
Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw
Week 24, Meal 2: Roasted turkey with gruyere and cornichons
Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree
Each recipe makes two servings. Continue reading for the shopping list.
Continue reading Week 24: Sandwitches
I don’t know which came first, the chicken or the egg — I just know they both taste great together, especially with a little mound of crispy prosciutto piled on top.
For our finale to No-noodles Italian week, Chef Brian uses his powers of telepathy to read my mind and craft the perfect menu out of everything good in this world.
Here’s Week 18, Meal 3: Baked chicken milanese with arugula, cherry tomatoes, poached egg and crispy prosciutto. Continue reading Week 18, Meal 3: The chicken and the egg
I know how Chef Brian does it – he’s a chef, duh – but it’s still always surprising to me when the weirdest sounding meal on the menu turns out to be fantastic.
Such was my luck with Week 17, Meal 2: Caramelized pear, fontina, prosciutto and arugula pizza.
And if you’re wondering about yesterday’s dough woes, I’m happy to report that I totally cheated my way around another carbohydrate car crash by turning my pizza into more of a flatbread.
Dough: 1. Niyaz: 1. Continue reading Week 17, Meal 2: Pear … pizza?