Wednesday, April 11, 2018


According to Wikipedia, Shakshuka is "a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin" that originated in North Africa. Fans of Eggs in Purgatory (or even Huevos Rancheros) will find Shakshouka to be a very similar, if not slight different, dish. As a fan of anything I can mop up with a loaf of crusty bread, a spicy tomato sauce with egg yolk is right up my alley.


I can't lie, I don't know if this is the exact recipe I used. They are all basically the same though. Saute some veggies, make a tomato sauce, and cook the egg whites. Then sit back and enjoy.

Would I make this again? One of my go to brunch recipes.



2 tablespoons extra-virgin olive oil
2 small yellow onions (or 1 medium), peeled and diced
3 cloves garlic, peeled and roughly chopped
1 bell pepper (red, orange or yellow), diced
3/4 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1-1/2 teaspoons salt, divided
1 teaspoon sugar
1 28-oz can diced tomatoes, with juices
2 cups finely chopped greens, such as Swiss chard, kale, or spinach, tough ribs removed, gently packed
1/2 cup heavy cream
3 ounces feta cheese, crumbled
6 eggs
Handful chopped cilantro


1. In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary. Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.

2. Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more. While the greens are cooking, set an oven rack in the top position and preheat the broiler.

3. Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks.

4. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top (check frequently towards the end as cook time can vary). Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks (see note below on cooking eggs further). Remove the pan from the oven and sprinkle the cilantro over top. Serve hot with bread.

Note: You can cook the dish entirely on the stovetop for just a few minutes longer (without using the broiler) if you like your egg yolks cooked through. If you like your eggs runny, however, I find that the stovetop-to-broiler method is the only surefire way to cook the egg whites thoroughly without overcooking the yolks.

Source: Once Upon a Chef

Tuesday, July 19, 2016

3-Ingredient Nutella Croissants

Nutella is life. These croissants are life. Do yourself a favor and make these. Like tonight.


Even though nutella is perfect, I think I will try these with Biscoff spread to see how they turn out. Also, the first time I made these my pastry was barely thawed. The second time, it was completely thawed but still cold. I would recommend the former. The barely thawed dough was fall apart flaky and all around perfection.

Would I make this again? Already made a second batch and brought them to work :)

3-Ingredient Nutella Croissants


1 package (2 sheets) store-bought puff pastry*, thawed but still cool
3/4 cup Nutella
1 egg (plus 1 tablespoon of water)


Heat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or misting with cooking spray.

1. Sprinkle a cutting board or other flat surface lightly with flour. Then spread out the puff pastry sheet so that it is flat. Use a rolling pin to roll out the puff pastry until it is smooth and even. Use a pizza cutter or knife to then cut the puff pastry along the three folding lines into thirds. Then cut each long rectangle into two long triangles, making six triangles total.

2. Place a dollop (about 1 tablespoon) of Nutella on the wide end of the triangle, and use a spoon to spread it out just a bit over the triangle. (Try to leave at least a 1/2-inch border all the way around the edges of the triangle, though, so the Nutella does not seep out during baking.) Then, beginning with the wide end of the triangle, roll the dough up into a croissant shape. Place on a baking sheet, and turn in the edges of the dough slightly to make a "U" croissant shape.

3. Repeat with the remaining five triangles. Then repeat with the second sheet of puff pastry and remaining Nutella.

4. In a separate bowl, whisk together the egg and one tablespoon of water until combined. Then liberally brush the egg mixture onto the top of each croissant. (You can also use the egg wash to help seal the ends of the croissant, if they are not holding together.)

Bake for 20-25 minutes, until the croissants are golden and flaky. Serve immediately or store in a sealed container for up to 3 days.

Source: Gimme Some Oven

Thursday, March 17, 2016

Slow Cooked Short Rib Ragu over Risotto

My friend Stephanie was craving risotto so I pulled out a pot and got to work. The thing I love about risotto is how lovely of a dish it is without a ton of effort. It feels classy. It feels like a date night meal, but honestly it's something you can make on a Wednesday night.


The ragu is a little less weeknight friendly. I got around this by throwing everything in the crock pot after the third step and cooking the short ribs on low while I was at work. Then I followed the recipe from there. It worked well and filled the house with the best kind of smell.

Would I make this again? So to be completely honest, short rib isn't my favorite cut of meat. But I would definitely make this ragu with a different piece of meat. I'd also love to just add some roasted mushrooms to the ragu and enjoy a hearty meatless dish as well.

Slow Cooked Short Rib Ragu

I used this risotto recipe and just omitted the onions and chicken.


3-4 pounds short ribs, patted dry and well seasoned on both sides with salt and pepper
2 tablespoons vegetable oil
3 carrots, diced
2 stalks of celery, diced
1 onion, diced
3 cloves of garlic, minced
2 tablespoons tomato paste
1 tablespoon flour
1 28 ounce can whole San Marzano plum tomatoes, including juice
2 cups red wine
2 cups water
6 sprigs fresh parsley
salt & pepper


Preheat oven to 350 degrees

1. In a large dutch oven or stock pot heat the vegetable oil over medium high heat. Add the short ribs and brown on all sides until the outside is nicely caramelized. I had to do this in 3 batches so the pan wouldn't be too crowded. Once browned, remove the ribs from the pot and set aside.

2. Reduce the heat to medium and add the diced carrots, celery, and onion. Cook for about ten minutes until the vegetables have softened. Add in the garlic and cook for another couple of minutes. Stir in the tomato paste until all of the veggies are coated. Sprinkle in the flour and stir to coat all of the vegetables. Continue to cook the mixture for another few minutes.

3. Pour in the wine and increase the heat until the pot begins to simmer. Deglaze the pot by scraping the bottom with the spatula to pull up all of the browned bits. Next, add the tomatoes, first squishing each with your hands, and all of the juice from the can. Pour in 2 cups of water and stir. Then add the short ribs back to the pot. Be sure they are completely covered by the liquid. If needed, add more water to ensure they are covered. Toss in the parsley (no need to chop it) and give it all a big stir. Bring the pot to a strong simmer (increase the heat if needed) and then cover it, remove it from the heat and transfer it to the preheated oven. Let it simmer in the oven for 2-3 hours, or until the beef is fork tender. For me it took about 2½ hours - start checking yours at the 2 hour mark.

4. Once the beef is fork tender, remove the pot from the oven. Remove the short ribs from the pot and set aside. Using a fine mesh strainer, carefully strain the liquid into a large sauce pot. Press on the solids to extract all of the liquid before discarding them. Shred the short ribs before adding them to the sauce.

5. Bring the sauce to a simmer over medium high heat. You want the sauce to thicken and reduce, which will take at least 30 minutes or so. While the sauce is reducing periodically skim the surface to remove the fat.

Serve the ragu on top of mashed potatoes or risotto.


Source: Girl Gone Gourmet

Monday, February 29, 2016

Gnocchi With Pomodoro Sauce

I was in the mood for something simple and yet elegant. There is something satisfying about cooking yourself a nice dinner on a Sunday night. It just feels right. While this is the perfect dish to share with company because it looks so dang pretty, I enjoyed eating a big bowl of gnocchi nestled in sauce and cheese while I listened to music and read a little. It was perfect in every way.


Would I make this again? Most definitely. Plus the pomodoro sauce is perfect.

Gnocchi With Pomodoro Sauce


¼ cup extra virgin olive oil, plus 1 tablespoons
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
1 28 ounce can DeLallo San Marzano tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream (optional)
1 16-ounce package DeLallo potato gnocchi
8 ounces cherry size mozzarella balls, cut in half
½ cup freshly grated Parmesan cheese


1. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.

2. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.

3. Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce.

4. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.


Source: Foodie Crush

Thursday, February 25, 2016

Artist Spotlight: Bastille

At this point I doubt there is a single person who hasn't heard of Bastille, but I was taken by surprise by their music a few weeks ago. I was feeling depressed and their album started playing on youtube and it really did something to me. I have been listening to it pretty much non stop for a while now.


This is probably my favorite Bastille song actually.

Things We Lost In the Fire:

Daniel in the Den:




This song inspired me to get my Icarus tattoo actually. I had been toying with the idea for a while and this song was the little push I needed.