Seeking the delicious in kitchens the world over!

Archives: Main Dishes

Baked Eggs, Margot style

There are few things as wondrous as a yummy breakfast, and this “baked egg” technique was a revelation! I’m new to the world of putting eggs into the oven, but after this lesson from my friend Margot you can count me amongst the converted. Instead of a Clam Bake, why not invite your friends for a weekend morning Egg Bake party? My wife Kendra loves eggs, so this was a great addition to our ovoid repertoire and a big hit with the members of her volleyball team.

I’ve discovered that you can actually go a lot of different directions with this recipe, if you want. Try adding a wedge or two of fresh tomato, some steamed red peppers, or some beautifully sautéed onions, or anything else you think would be yummy. There are no rules to Egg Bake! (Except to try not to hard cook your yolks. That’s one rule I guess.)

Here’s how Margo bakes her eggs:

Baked Eggs for 2 people

    4 Eggs
    2 Split and toasted Thomas’ English Muffins
    4 or 5 strips of Bacon
    3 healthy handfuls of washed spinach (about 1 bag, or 6 ounces)
    4 teaspoons of cream (one for each muffin)
    Salt & Pepper

Baking Note: Keep an eye on your eggs to make sure you don’t overcook them!

Don’t have any ramekins to bake your eggs in? This is a great ramekin set to get! Otherwise, I’ve gotten creative and have baked eggs in a pyrex dish too. You just need to build little walls with your spinach on top of the muffin to keep your egg controlled. My wife Kendra loves kitchen engineering challenges, so she just has the greatest time constructing walls and moats and bacon buttresses to make this work without a ramekin.


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)

Fish and Chips recipe from the Woodhouse Fish Company – The first episode

For this, the maiden voyage of Culinary Adventures, I visited Rowan MacNiven at one of my favorite seafood bodegas in San Francisco, The Woodhouse Fish Company. I wanted to surprise my wife Kendra with a little culinary treat from the sea, so Rowan taught me his special fish and chips recipe and technique. Boy, these were crunchy, flaky, and a double dose of delicious! With a splash of Four Monks vinegar, I could just picture myself in a Scottish pub with a roaring fire, old napping sheepdog, and men in dashing kilts decompressing after a hard day on the moor!

On the recipe front, a couple things I thought were especially important were the kind of oil they used (Rice Bran Fryer oil) and the fact that you have to adjust your batter if you think it needs more or less liquid – so the recipe below should be adjusted if the consistency seems too runny or thick. That’s your game time decision as cook! On the technique front, when you add your fish to the frying oil, dangle half of a piece in with your tongs until the batter sets and cooks a bit before dropping the rest of the fish in to cook. This keeps all the batter from coming off the fish when you add it to the oil!

Ok, without further bloggie chit chat, here’s the video:

Hope you give making battered fish a try! You can serve these with any kinds of fries you like. I happen to enjoy making some hunky baked cottage fries in the oven, a trick I learned from my drumming circle friend, Thelonius.

The official Beer Battered Fish and chips recipe:


    2 Cups of All Purpose Flour (add more if batter seems thin)
    1 Tbsp of baking powder
    1 Tsp Kosher Salt
    1 Tsp Paprika
    1 Tsp White Pepper
    10 ounces Anchor Steam Beer
    10 ounces Soda Water
    1/3 Cup 75/25 Canola/Olive oil blend

Get some nice flaky fish (Alaskan cod, pacific halibut)
Coat with 50/50 mixture of corn flour and all purpose flour
Dip coated fish into the beer batter
Cook in 375 degree rice bran fryer oil (using the dipping technique describe in the video) until nice and golden brown
Sprinkle with a pinch of salt when the fish is done, drained and out of the oil.