#supahtasty

Shakshuka w/Feta 🍳 🍅

I was living in NYC when I first encountered Shakshuka. It was showing up on brunch menus all over the city. Also goes by another name: Eggs in Purgatory!

In its essence, Shakshuka is a simple dish in which you poach eggs, and then nestle them into in tomato sauce, with peppers and spices. It’s said to have originated in Tunisia, and is as popular in the Middle East. 

When I first tried it, it stood out as a rare option that allowed me to skip the carb coma known as “Sunday”, at a time when eating healthier became more of a priority. 

It also allowed me to save calories for other priorities (Mimosas. Ahem.)

And although it makes a great brunch, if you’re big tomato fan, it really does transcend time of day: Great for lunch or dinner, too! Here’s what you’ll need:

1 tbsp olive oil

2 small red onions, chopped

1 green bell pepper, seeded/chopped

1 (or 5 :) cloves garlic, chopped

1/2 tsp cumin

1 tsp coriander

1 tsp sweet paprika

1/2 tsp crushed black pepper

Just a pinch of herbal sea salt (Feta will add saltiness, too)

1 tbsp harissa paste (Sub: 1-2 pinches, red pepper)

4 large beefsteak 🍅, chopped well

4 eggs 🍳

1/4 cup crumbled feta

1/4 cup chopped basil

There are different ways to cook Shakshuka. Some prefer to use their stovetop, others like to bake in the oven. I personally like a combo of the two, so as to not overcook the eggs:

Start by setting the oven to 350º. Now heat your oil on medium in a big skillet. Add chopped onion and pepper, cooking until they’re very soft (approx. 20 min.) Now turn it down to medium-low, to add your garlic for 1-2 minutes. Now add cumin, coriander, paprika, salt, and harissa, allowing all the spices to come together another 3 minutes, stirring every minute or so.

Add your tomatoes and a touch of pepper, allowing all to simmer until thickened (should take about 12 minutes or so). 

At this point, you can choose a couple paths forward: The first is to crack the eggs right into the skillet, over the tomatoes. 

Or you can make an individual dish for each person: I like to serve Shakshuka in individual, terra cotta bowls. So I put two of those on a big baking sheet, and ladle everything into them, from my skillet. 

Then carefully crack 2 eggs into each bowl over the tomatoes, sprinkle with feta and chopped basil, and slide the baking sheet with both bowls into the middle of the oven. Bake, uncovered, until eggs are just about set (approx. 6-10 min.) 

Lemon Ricotta Pasta 🍋

Drunken Monkey Bread 🐒 

We lovvve rum. Especially smooth, aged, sipping rum. So we’ve had Zacapa, and similar offerings. Amazing, no doubt. But years ago, in Costa Rica, I was introduced to Ron Centenario 25 Year Gran Reserva. 

And, whoa. My rum game hath changeth.

I mean, if butterscotch, silk, slow jams, and fairy dust came together in the smoothest, most magical elixir, this would be that. And while I’d never suggest using a $70+ bottle of reserve rum in a dessert recipe, I’m as fond of using rum in my baking & cooking, as I am of tasting it in a glass or cocktail🍹

Reason being: Rum is easily one of the most versatile, swoonworthy additions to baked goods, desserts, recipes of all kinds. And IMHO, also one of the most under-utilized!

A nice spiced or dark rum brings a depth of flavor that amps up the goodness and complexity of every other ingredient it touches. Butter? Butter rum! Cheese? Yes, even 🧀: One of my all-time favorites is finished with rum. And its salty, rum-washed, buttery flavor consistently makes it the unicorn of every cheese board I’ve ever put out. People say, “Rum? In cheese?”, and look at me suspiciously. Then taste it. And devour it, before all else ;)

So, because there’s big energy in rum, and a lot of flavor coming together in this, not to mention an inherent sweetness in most 🐒 bread to begin with, I decided to add some cardamom, and a hint of macadamia nut liqueur, along with rum I’d added. To make it nuttier and more unique, flavor-wise.

Using biscuit dough allows you to shave time off the recipe. But it’ll still taste like you spent the whole day baking (cue fainting couch ;)

So if you’re looking for a new, Supah Tasty brunch idea for the weekend, or just want a little somethin-somethin with your morning coffee, give it a go!

Here’s what you’ll need:

• 1/4 cup unsweetened 🥥 flakes • 1/2 cup spiced rum🍹 • 2-3 cans buttermilk biscuits • 1/4 cup white sugar • 3 tsp. cinnamon • 1/2 tsp. cardamom • 1/4 cup sliced toasted almonds • 2 sticks unsalted butter • 1/2 cup brown sugar • 3-4 tbsp. macadamia nut liqueur

Preheat your oven to 350ºF. Pour the coconut flakes into a bowl with your spiced rum, allowing them to soak it all in for the next 15 minutes.

Cut your biscuits into quarters. Mix white sugar, cinnamon, cardamom, almonds in another large bowl. Drop your biscuit pieces into the mix, coating each evenly and generously.

Once your 🥥 is done soaking, strain it well, setting aside the rum it soaked in (it’ll smell all coconut-y & wonderful but don’t drink it! You need it later ;)

Add the coconut to the bowl with your biscuit dough, etc. Coat inside of Bundt pan with butter, add biscuit pieces, coconut, etc., in an even layer.

Now combine two sticks of butter, 1/2 cup brown sugar, 3-4 tbsp. macadamia nut liqueur, rum you set aside from the coconut, in a pan on medium-high. Stir regularly for a few minutes until it boils, and the sugar has dissolved.

Drizzle that rummy-buttery-goodness over the dough evenly, and pop it in the oven for 35-40 min, until the top is a nice shade of golden brown.

Smoky Paprika 🥕 Dip w Toasted Almonds 

Not everything we made for Thanksgiving was unhealthy! Take this dip: Supah flavorful & also dairy-free, so it won’t add to the carb-a-palooza at hand. It was a big hit! Here’s what you’ll need:

½ cup skin-on almonds

2 lb. 🥕🥕🥕 trimmed & peeled

2 tbsp. + ½ cup extra-virgin olive oil

2½ tsp. kosher salt, divided

2 garlic cloves

½ cup canned chickpeas

3 tbsp. (or more) fresh 🍋 juice

1 tsp. fresh ground black pepper

¾ tsp. hot smoked Spanish paprika

½ cup chopped parsley + more for serving

Preheat oven to 350°. Toast almonds on a rimmed baking sheet. After 5 minutes, toss and then put back in for another 5. They should be slightly dark and fragrant, but not blackened. Put them aside in a bowl, and let cool.

Cut carrots in half lengthwise, than in half again. Put them on a parchment-lined baking sheet and toss them with 2 tbsp. oil and 1 tsp. salt. Spread evenly on baking sheet and roast, stirring once or twice, until tender and starting to brown. This should take about an hour, so check them and stir ‘em up a bit at the half hour mark.

Transfer carrots to food processor and add garlic, chickpeas, 🍋 juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt with your almonds. Process all of it, adding a bit of water, or oil, as needed, until your mixture is completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer to a small bowl and drizzle with a little more oil. Cover and keep chilled. 

My favorite time to eat this dip is actually the day after Thanksgiving - as a sandwich spread, with turkey & boozy bourbon cranberry sauce. 

Maple Bourbon Brown Sugar Cranberry Sauce 🍁

1 lb cranberries

1/2 lb bing 🍒🍒

1/2 cup brown sugar

1/2 cup maple syrup 🍁

2-3 tbsp 🍊 juice: I like tangerine. Bit more tang to it!

1-2 tbsp fresh orange/tangerine zest

1/2 tsp cinnamon

1/4 cup bourbon: I used Knob Creek Smoked Maple 🥃. Yummy!

Put your first 7 ingredients in a sauce pan and stir well. Put the lid on and bring to a boil. Then reduce heat to medium-low, cover, simmer and stir every 10 minutes or so, until it’s the texture you want it to be (about a half hour). 

Remove from heat to cool. If you have kidlets joining for dinner, set some aside before adding the bourbon, of course... then stir in 1/4 cup bourbon, for the adults in the room!

Garlic Rosemary Cauliflower Fritters w/Truffle Oil 🧄

I’ve been cooking more again, and we’re back to eating healthier (YAY on both fronts – take that, quarantine 15!) So I’ve had fun exploring new ways to replace heavy carb dishes we love with things that don’t leave us longing for flavor.

And the more I experiment with cauliflower, the more I realize: Draining it vs. not draining it is almost like cooking with two completely different vegetables! It is possible to crisp cauliflower and use it as a crust base for things like pizza, and that brekkie egg cup recipe I posted the other day. But you have to make sure you drain it really, really well - and multiple times - to get all of the water out. When you do that, the sky’s the limit!

So I came up with these fritters as an interesting side for the cod I was baking for dinner. And they’re supah tasty! Easiest if you start with a bag of already riced cauliflower. But if you have a head of cauliflower, you can just steam that and rice it yourself, too. Here’s what you’ll need:

• 1 bag cauliflower rice, steamed (or a head of cauliflower cut into florets, steamed & pulsed in the food processor until riced)

• 1/2 cup all-purpose flour

• 2 tablespoons of freshly cut rosemary

• 2 large eggs, beaten

• 3 cloves garlic, minced (or 1-2 tablespoons garlic powder)

• Truffle oil (or olive oil)

• Herbal sea salt

• Fresh pepper

• 2 tablespoons freshly cut chives, to garnish

Steam your cauliflower rice. Take some strong paper towels (or cheese cloth, if you have it), and drain the cauliflower well. Do this multiple times, until you can no longer get any liquid out of it.

Measure out 3.5 - 4 cups of cauliflower and add it to a large mixing bowl along with your flour, eggs, rosemary, garlic, herbal sea salt and pepper. Stir well.

Grab a plate and line it with paper towels. Heat a nonstick skillet over medium-high heat and spray your truffle/olive oil, just enough to coat it. Scoop 2-3 tablespoons of your cauli mixture into the pan and spray the back of your spatula with more oil, before flattening the mounds slightly with your spatula (oiling the spatula keeps the mixture from sticking to it!)

Add several of these to the pan, about an inch apart. Cook them for 3-5 minutes, flip once and cook for an additional 3-5, until golden brown. Transfer plate and let cool slightly.

Serve warm (or reheat in your oven later, to make sure they remain crisp!). Some serving ideas: A dollop of sour cream and chives, or plain Greek yogurt works well. These would also make a great brekkie side, with eggs in the morning! And won’t give you the carb coma hash brown potatoes will ;)

Mermaid 🧜🏼‍♀️ Lemonade 🦩🌴

When in Florida, make like a mermaid! We decided a tiki-style, kitsch-y Labor Day cocktail would be fun. So I mixed up a batch of 🧜🏼‍♀️ Lemonade! 

Started out with more of an ombre effect, but when blended up, turned into a beautiful, icy shade of Caribbean blue. Both are pretty (& supah tasty :) Here’s how to make it (recipe makes approx. 4🍹 - or, 2 strong ones ;) 

• 2 cups ice

• 1/4 cup blue curaçao 

• 1 cup 🍍 rum (I used Bacardi’s naturally-flavored, fusion option - yummy!)

• 2 cups lemonade

• 🍋, 🍊 or 🥭 slice

• Maraschino 🍒🍒🍒

Put 5-6 cubes in each glass and add a small splash of blue curaçao. Then add 1/4 cup of 🍍 rum and another 5-6 cubes (layering it will help give it an ombre effect). Then add 1/2 cup of lemonade.

Skewer your 🍒 & fruit with a 🍹umbrella, garnish glass and… Cheers 🍹🍹!

Cauliflower 🍳 Cups w 🥓, Garlic, Cheddar & Goat 🧀 & Chives

I love eggs in the morning, but don’t often have time to make them during the week. So these are a supah tasty, healthy way to have a quick and yummy brekkie without spending hours in the kitchen. 

I like to make them on a Sunday night as meal prep for the week. They’re also a nice way to sneak more veggies into your breakfast, as cauliflower stands in for hash brown potatoes, making them low-carb, as well. And the best part? You won’t even miss (or notice) the lack of potatoes! Here’s what you’ll need:

• 1 head of cauliflower cut into florets & steamed (Alt: Many markets sell fresh, riced cauliflower. So if pressed for time, just buy that & steam!) • 2 cups shredded 🧀: I used goat & cheddar, use whatever you like • 14 large 🥚 • 2 teaspoons garlic 🧄 powder • 1 teaspoon herbal sea salt / sea salt • 6 slices cooked/crumbled 🥓, or bits • 2 tablespoons chopped chives • Ground black pepper • Truffle oil (Cause I do like to work that into almost everything ;)

Preheat oven to 375°. Lightly grease a 12-cup muffin tin (I use truffle oil, for added flavor!)

Drop your steamed cauliflower into a food processor and pulse until fine. If you’re using a bag of riced cauliflower, just steam per directions on bag.

Pour ground cauliflower onto paper towels or cheese cloth and twist, to wring out liquid. Do this multiple times until cauliflower becomes fairly dry (this is key, for it to be able to brown/crisp. I think it took me 5-6 rounds of paper towels!)

Transfer dry cauliflower to a large mixing bowl. Add cheddar, 2 eggs, garlic, half the bacon and half of the chives, along with the herbal sea salt. Stir to combine.

Distribute mixture between muffin tins. Use your fingers to press mixture into the sides and bottom of each cup, to form a bit of a nest.

Bake 16-18 minutes, or until edges are golden.

Now sprinkle the rest of the bacon in each cup & crack an egg on top (try not to break the yokes!). Then crumble your remaining chives and a little bit of crumbled cheese on top of all.

Return to the oven and bake for another 7-10 minutes, until the eggs look like they’ve just set. Enjoy!