Seeking the delicious in kitchens the world over!

Monthly Archives: January 2013

Egg in the hole, Tyler MacNiven style

Who out there doesn’t love a healthy breakfast? After all, it’s the most important meal of the day! In this episode of Favorite Dish we learn an easy “egg in the hole” technique from internet adventurer, Tyler MacNiven. Tyler can tell you all sorts of amazing stories about when he walked the length of Japan, wrestled Mongolians, or won TV’s Amazing Race, but what many don’t know is that Tyler comes from a culinary family and knows more than a few tricks in the kitchen.

This old Egg in the Hole breakfast standby (also a “One Eyed Yogurt Slinger” as they say in the MacNiven family) is a fun way to spice up your Sunday morning. My wife Kendra loves being surprised with a tray full of yogurt slingers on a weekend morning. It’s great fuel for her weekend volleyball matches!

Here’s how to get your egg in the hole:

The Egg in the Hole Holy Ingredients:

(This one’s pretty easy!)

    Yummy Piece of bread
    Salt and Pepper
    Yogurt and berries

When you make these, don’t skimp on the butter, and use the tastiest bread and eggs you can get your fingers on. Tyler used a nice and seasoned cast iron skillet, just like the Lodge variety over on the Gadgets page. A non-stick pan would work fine too I suppose.



The best grilled cheese ever!

Nate and Heid run the wonderful The American Grilled Cheese Kitchen in San Francisco, and I was lucky enough to be invited into their home to learn some of their grilled cheese secrets. Heidi is the six time National Grilled Cheese Champion, and I have to say, the skillet in the oven technique she taught me has to be one of my favorite things I have ever learned in the kitchen. You have to have a good cast iron pan (my favorite: Lodge Cast Iron skillet) and to be sure to get it nice and hot in your oven. Once you have this basic technique down, all you need is some good bread, cheese, and any host of other goodies you like and you’ll be on your way to making a grilled cheese that’s out of this world!

Here’s the technique, and two different sorts of sandwiches:

The Sandwiches:

The Classic Grilled Cheese

    Buttered Levain Bread
    Sharp Cheddar and California Jack Cheeses

And that’s really it. It’s delicious just like that, but it’s also sort of a blank canvas where you can add caramelized onions, pickles, a little deli meat, or anything else you feel like!

The Sunday Brunch Sandwich

The batter:

    1 egg
    3/4 cup milk
    Little bit of vanilla
    1 tsp sugar
    1/6 cup of rice flour

The sandwich:

    Nice and rich thick sliced white bread (dry and stale is better!)
    Saint Andre brie
    Apricot conserves
    Ripe strawberries
    Maple syrup (for dipping)

Bacon Brussels Sprouts with Reverend Ben

Want to know the best part of our Sunday church gathering? It’s the potlucks we have in the rectory multi purpose room! We have a wonderful community of folks who prepare all sorts of dishes from around the world. Our pastor, Reverend Ben, recently brought a casserole dish filled with some of the tastiest bacon brussels sprouts I have ever mouthed. I had to find out how he made these delicious green beauties!

Reverend Ben learned this technique during a prayer jubilee in Hungary. While wandering the countryside, he struck up a conversation with a weathered farmer woman he would later learn was known throughout the countryside for her divine abilities with sprouts – she was a sprout whisperer! Preternatural abilities with mini cabbages notwithstanding, Reverend Ben thinks the real secret might be the always welcome ingredient, bacon. (And sacred wine!) Either way, it’s a delicious way to prepare a sprout side dish and it was such a pleasure to be invited into the reverend’s home. We had a lovely time making this dish.

Here’s Reverend Ben’s Hungarian Bacon Brussels sprouts:

The Bacon Brussels Sprouts Recipe:

    2 Lbs. Fresh & organic brussels sprouts
    1/3 Lb. Uncured bacon
    1/4 cup chopped shallots
    2 cloves thinly sliced and chopped garlic
    3/4 cups wine (or a touch more if the pan gets dry)
    2 tsp. Hungarian Paprika
    Salt & Pepper to taste

Kimchi recipe

Fermentation makes so many wonderful culinary miracles the world over, and kimchi is certainly one of my secret loves. This traditional Korean dish is one of my wife Kendra’s favorites, and she would probably bathe in the stuff if she could. There are a number of variations when it comes to kimchi recipes, some involving a rice flour and chili paste, others without the flour, and with a whole host of additions and subtractions.

In this video, I learn a deceptively simple version of kimchi from my friend Jennifer. This recipe is fairly adaptable in terms of the kinds of fruit you can include (or leave out if you want to keep things simple) so feel free to experiment a bit! If you’re looking for a good fermenting vessel, here’s a good one you can get through Amazon.

Ok, here’s the fermentation adventure:

Jennifer’s kimchi recipe:

    5-6 medium sized heads of Napa Cabbage
    Generous amount of sea salt (it should make the cabbage taste salty and release water)
    10 trimmed and chopped scallions
    1-3 cloves of garlic per head of cabbage (you be the judge!)
    Fat, thumb sized piece of ginger
    2 organic apples (with their skins)
    2 chopped organic lemons with half of their rinds on
    2 peeled and sliced blood oranges
    Enough Korean Chili powder to turn the cabbage mixture a nice shade of red (we used about 8 heaping tablespoons)
    Handful of black sesame seeds
    1 Tbsp sugar
    1 tsp probiotic powder to speed up fermentation
    Handful of dried anchovies