Sunday, May 5, 2013
Being from Texas, Tex-Mex food is near and dear to my heart on any day of the year, and when Cinco de Mayo rolls around (which we Texans take very seriously), I don't wait for an afternoon Margarita, I start my celebration with breakfast, and my favorite Tex-Mex breakfast dish is definitely Migas. Migas are one of those egg dishes that have almost endless variations, which is nice, because you might already have a lot of the ingredients in your fridge. Migas usually are eggs, onions/tomatoes/veggies, some kind of meat and tortilla strips, as well as cheese - melty delicious cheese! This is a basic recipe that is perfect for breakfast, brunch or even dinner. I use a thin tortilla chip instead of regular or fried corn tortillas, because I like the thin nature of the chips, and the way they hold up in the eggs - not to crisp, not too soggy. This recipe also has no meat, but you can totally add chorizo, sausage, bacon, etc. Just cook separately and stir in when the eggs are cooking. Eat them plain, or wrap them in a flour tortilla for ultimate carbo-heaven! Serve always with hot sauce like my favorite, Cholula
This takes under 30 minutes. Get the migas madness after the jump!
Monday, April 22, 2013
Because I've been a bit of a posting slacker - wedding planning has been on my brain - I am reposting one of my favorite spring treat post from this time last year. Sorry:) New recipes coming this week I promise. If you don't like Strawberry Shortcake... well... then use another fruit, because this little stack of deliciousness is worth it in every way. This is a delicious adaptation of the classic, and it starts with a biscuit recipe from Blackberrry Farm (this month, named the #1 Food Hotel according to Bon Appetit Magazine). First, let me say, I am not an Atkins kind of girl, when people say that carbs are addicting, and you should avoid them, these are the biscuits that prove them right. But you can't avoid them, because they're addicting - gotcha! If you make them and then sneak off to a closet with the baking sheet, I would not be surprised. As you readers know, I like a balance of flavors. Salty and sweet; savory and sweet; herbal and sweet. Ok - maybe I just like sweets of all kinds. One of my favorite flavor combos is strawberry and thyme. Thyme is a great herbal counterpoint to the sweet strawberries. Because it's a berry recipe, what better biscuits to make than The Blackberry Farm Cookbook's (please tell me you went out and bought it after the first post) biscuits with a twist. I add chopped thyme and topped half of the biscuits with sugar so they have a little additional sweetness for the shortcake. Full instructions after the jump.
Sunday, April 7, 2013
I think I've said before that breakfast is my favorite meal of the day. And of the breakfast options, nothing beats a good egg dish in my book. This egg dish, however, is not just for breakfast. In fact, it's one of my favorite breakfast-for-dinner options. To make a scramble satisfying enough for dinner, I do my eggs on top of sauteed kale, yellow squash and smoked sausage and top with some freshly grated fontina cheese and two over easy eggs. Yum! The smoky sausage, hearty kale and squash are a perfect base. I like to serve a little Cholula hot sauce on the side for some kick, but that's totally up to you. With a sprinkle of kosher salt and fresh black pepper, you are good to go with a delicious dinner in about 20 minutes.You could also use freshly grated Parmesan on top of your eggs. I love fontina - super creamy and melty! Get the scramble secrets - after the jump !
Tuesday, April 2, 2013
Growing up in Texas, I have had, shall we say, MORE than my fair share of tortilla soup. Maybe 150 bowls? Maybe 200? I could eat it every day. And with this recipe, you might want to as well. I'm on a mission to get everyone across the country to experience this classic (or at least classic in my neck of the woods!) There are so many different variations, from the almost clear, reddish tomato broth with hunks of veggies and chicken, to the thicker, heartier versions with more of a stew-like base. Some add rice, beans, even corn. As long as you have tortillas and chicken in there, you are free to make it your own! I love the flavors, and since I love to garnish as anyone will attest, any soup with more than 5 garnish options per serving is on my favorite list. This tortilla soup is the product of a lifetime of experimentation. I love the heat, the complexity of flavors, and the colorful presentation. It's perfect Gour-Maybe fare, because it seems like just soup, but after that first bite - it's just an explosion of flavor. Make the stock ahead and the rest of the process just takes an hour. You can serve this for your family and have plenty of leftovers - but not for long. Get all the soup secrets after the jump.
Sunday, March 24, 2013
Bread or cake? Bread or cake? This Chocolate Chip Banana "Bread" is a delicious, baffling little concoction that has the flavor of banana bread, the texture of cake/muffins, and some extra treats like chocolate chips and chopped pecans. It's light, flavorful and makes your house smell beyond amazing when you bake it. It can be a dessert or a sweet breakfast bread, because bottom line - it's just really good. I like to make it when I have over purchased bananas like I did this week, and forget to use them because you've been at fabulous Rancho Loma getting engaged! (It's been a pretty good weekend people! I have much more to blog on an amazing dinner we had there later). Back to the business at hand. I was also trying to find a way to use up the Guittard chocolate chips I used in the brownies last week or week before last, so I don't just keep eating them from the bag in handfuls. This is so easy and takes about 1.5 hours to make from start to finish. Get the delicious, easy recipe after the jump!
Sunday, March 17, 2013
|brown and delicious - just 3-5 minutes under the broiler|
|lots of amazing flavors in this pot|
|fluffy mashed potatoes|
|perfectly browned lamb|
|raw lamb tossed with flour and salt & pep|
Happy St Patty's Day, Gour-maybe followers! In honor of the holiday, and my Irish heritage, I decided to make some Irish comfort food (and cure for a bit of a hangover) - Shepherd's Pie. The story goes that these meat pies were originally made from beef and called "Cottage" pies. However, with lamb, they are called "Shepherd's Pie" because it's made from sheep. A little Irish fun fact. There are lots of versions out there, but I chose to adapt a Gourmet Magazine recipe, because I like the fact that it uses chunks of lamb (vs ground) and has lots of savory flavors from the leeks and turnips. I added sunchokes because I am obsessed with the flavor. You can leave them out and substitute 1/2 C more potatoes. This takes about 3 hours from start to finish, but it's perfect for a weekend dinner and will yield lots of leftovers. And who really needs an excuse for a delicious lamb and potato situation to happen on their dinner plate? Get the recipe and steps after the jump.
Tuesday, March 12, 2013
Hi Gour-maybe friends, if you want the latest updates and food talk that goes beyond recipes and products - like where I ate the delicious breakfast above (Australia), join us on Facebook and Twitter! And if you love a food pic, and sharing these recipes and photos, follow me on Pinterest. Spread the word and the foodie love. You can also do this from the side bar. Let us know what you'd love to see me cooking, and let me know what you are cooking! Katherine