Wednesday, January 29, 2014

The End of Boring Breakfast

I'm not a regular at Williams-Sonoma but I bought something there recently and now I am getting catalogs. That's all good with me. It's nice to look through and dream of a day when I can spend $25 on a spoon and not feel bad about it. (That day will never happen.)

However, one of these catalogs featured their winter mail order treats and sitting there taunting my tastebuds was a perfect waffle topped with bacon and caramelized apples. And I died. Naturally, I had to make it. My stomach would not let me move on with my life until I tried it.

And once I tried it, I could not believe I had been eating REGULAR waffles my whole life. My whole damn life!

Now, theirs may look prettier than mine, but I'm sure mine is better - right? I made my favorite rice waffles, threw the apples in a skillet with 2 tbsp of butter and 1 tbsp brown sugar, and made some bacon. Then I made a waffle ladder to heaven and my life was changed forever. Go try this right now. It's time to eat!

Saturday, January 25, 2014

Lamb Flatbread with Pine Nuts

Every year my husband and I buy ourselves some new cookbooks at Christmas. This year we bought The Big Book of Breakfast and Jerusalem. While The Big Book of Breakfast is delightful and has some great ideas to spice up your breakfast routine, Jerusalem blows it away.

Written by two men from different parts of the city, Jerusalem is packed with lovely stories, rich history, and stunning photos. In fact, the first time I cracked it open I sat and read it like a normal book. It is full of colorful stories that provide a peek into two very different cultures and all of the ways those cultures combine in a kaleidoscope of culinary joy.

It was impossibly difficult to choose which recipe to try first. So I just chose based on what ingredients were readily available. The great thing is that so many of the ingredients were already in my pantry - chickpeas, paprika, couscous. Once I got started, inspiration swept through me. The flavors and textures were just fantastic.

Now my goal is to make every recipe in this book before the year is over (it's a big book). This recipe is a variation on the Stuffed Eggplant recipe in the book. We didn't have eggplant but we did have some delicious flatbread. We made the stuffing, with a few little tweaks, and piled it on top of the flatbread which had been smeared with tahini. I served it with some chopped cucumber that I tossed with a little salt, lemon and parsley. I could eat this every day. Seriously.

In a large, deep skillet heat oil and saute onion, garlic, a pinch of salt, cumin, paprika, and cinnamon until onion is soft and spices are fragrant. Add lamb, parsley, tomato paste, pine nuts, lemon juice and sugar. Cook until lamb is browned. Serve on flatbread with tahini. You could also add some rice or couscous for some extra texture.