Tag Archives: cheese

A summer breakfast in the middle of winter…YUM!

27 Feb

I am nearing my graduation date in April and I couldn’t be happier except when I get screwed over by winter weather. I unfortunately am home missing a lesson because I couldn’t get out of my road due to ice. Not to mention I live an hour and fifteen minutes away from my school. So to cheer me up (because the winter blues are killing me) I decided to make a breakfast to give me summer dreams. So here is my recipe for scrambled eggs with scallion and sun dried tomatoes. Mmmmmmmmm……

Sun dried tomato and Scallion Scrambled Eggs

1 whole egg and two eggs whites

5 small sun dried tomatoes, or more if you wish

Handful of fresh chopped scallions

Cheese of your choice as much as you wish (I had some sharp American on hand so that’s what I used)

Some type of bread (It was delicious on an English muffin)

     Add a little bit of olive oil in a pan and heat for a minute or so on medium. Add your eggs to a bowl and beat then add cheese, scallions, and sun dried tomatoes, and mix until just blended. Add your egg mix to the pan and cook while constantly moving the eggs with a spatula until eggs are just firm. Toast up your english muffin and top with your scrambled eggs and enjoy. Serves 1.

Yummy summer inspired breakfast

Yummy summer inspired breakfast

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Zucchini and Feta Breakfast Scramble

16 Jul

Yesterday my mother and her friend decided to go to Brighton in Brooklyn to go to the Russian market for some goodies. Usually my family and I go to Astoria Queens to the Greek market for some goodies but this was just as exciting. Last night while I was looking over the delicious conquest I dreamt of a delicious breakfast. I would use the zucchini that my neighbor grew for me with the new delicious brined Bulgarian feta in a scramble that would boggle the mind. All I can say is yum!

Zucchini and Feta Scramble

½ c chopped Zucchini

1 small onion thinly sliced

1 egg and 2 egg whites

Dried oregano

Dried thyme

Feta Cheese

Olives

 

          Heat a small non stick pan on medium heat with a little olive oil in it. Then chop and slice your zucchini and onions and add to the pan. Add salt, pepper, thyme, and oregano to your vegetables and toss. Cook your vegetables till they just begin to look translucent. Add your already beaten eggs over the vegetables and scramble your ingredients together with your spatula. Cook just until eggs firm up and then take of f the fire and plate. Your vegetables will be tender with just a slight crispness to them. Top your scramble with crumbled feta, fresh cracked pepper, and an olive. This is excellent with toast, and a cup of coffee with hazelnut cream. Cheers!

Feta Cheese Break Down

  • American Feta- Dry not heavy on the salt has somewhat of a chalky texture to it. Definitely could use with a salt water brine. For me a last resort feta. It is best for Tiropites because it gets moisture from the cottage cheese in the recipe. My father actually creates salt brine and soaks the feta in it. It improves it but even then it is still not my favorite.
  • Bulgarian Feta- (What I used for this scramble) Soft and spongy texture, salt water brined and stored, nice salt content. If I don’t have Greek Feta on hand this is the next best thing.
  • Greek Feta- (What I always use) There are two types cooking grade and table grade feta. Cooking grade is akin to the American feta in some ways. It holds up better to the heat of cooking and adds nice texture and flavor to dishes such as Spanakopita (Spinach pie) and Tiropites (Cheese pie). It is on the dry side as well. Table feta is the king. It is a salt brined cheese that when brought home it is still swimming in this delectable brine. It is dense yet not hard, creamy yet not mushy, salty yet not over powering, and most importantly it has tanginess to it. It is excellent alone with some crusty bread, olives, and pickled vegetables. In my house people guard it with their lives, haha.

 

Balsamic Glazed Onions and the Creation of the Best Burger Ever!

12 Feb

       There is just something about balsamic vinegar that just blows the mind. Between its striking dark color and its sweet and tangy flavors balsamic vinegar has become a favorite of food enthusiasts the world over. I have enjoyed it in mixed bean salads, reduced and drizzled over a piece of garlic bread; the list goes on and on. There was one day, though, when balsamic vinegar became the star of one of the greatest burgers I have ever eaten.

It was a normal Saturday and I was grilling up some burgers for the family. I had fried onion rings already for a side dish, but I wasn’t really feeling the normal lettuce and tomato for my burger. So I decided to raid my refrigerator and cupboards for some inspiration. One broken bottle and an avalanche of cans later I found the answer, balsamic vinegar. So what exactly am I going to do with it? I can reduce it and drizzle it over my patty. Nope, that is way too over done; well I have some Spanish onions…ding! I can glaze some sliced onions with the balsamic vinegar!

I got straight to work and here is the recipe for you to enjoy:

 

Balsamic Glazed Onions

Makes 4 servings

2 large onions, it will reduce when it cooks

2 tablespoons Olive oil

½ cup Balsamic Vinegar

Salt/Pepper, to taste

Dried or fresh rosemary, to taste

2 cups Sliced mushrooms (amazing option and combo)

        Slice your onions as thinly as possible and add to a pan. Add olive oil and salt and pepper to your onions and toss well to coat. Add your balsamic vinegar and toss well to coat. Cook your onions tossing frequently over medium to medium high heat until your onions are darkly glazed. There should be minimal to no liquid left in your pan. I f you have thicker pieces of onion it might take a little longer to glaze them. Don’t fret they don’t all have to be perfect. Top burgers with the onions and enjoy. You can also stuff chicken breast with them and some added goat cheese, and even make a pizza replacing the sauce with the onions. The pizza is really good and has become a staple in my house. There are tons of ways these onions can be used, have fun experimenting. Enjoy!

Warning: These onions will be very tangy and strong in flavor, you won’t need to pile on too many to get maximum impact, don’t say I didn’t warn you 😉

      

       I topped my juicy cheeseburger with the glazed onions followed by a mini tower of crispy onion rings.  I took my first bite and I knew that this would not be the last time I made this. It was so good and so different that I had to share it with the family. They enjoyed it so much that they beg me to make it every time I visit. It’s funny how families put you to work when you visit haha. What are you waiting for?  Go get your burger on!

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Balsamic Onion Burger (Photograph Property of Salt Pepper Brilliant CMY)

 

 

 

Giving the baked potato a seriously delicious makeover…yum!

30 Jan

       Ah, the baked potato in its sour cream and cheddar cheese topped glory. It is an American staple that is simply delicious, but what if you gave this quick lunch a makeover? One day I was craving a baked potato really badly. After seeing my father on my most recent visit have a baked potato every day for lunch I was really craving a spud.  However, I wasn’t really in the mood for the same old baked potato toppings. I wanted something exciting; something to really make the culinary angels sing. So I grabbed my bag and set my sites on the grocery store.

       The second I arrive I make my way to the cheese case. Now when it comes to cheese I am not picky. I don’t discriminate against any of these dairy delights, but I wanted something I don’t usually stock in my kitchen. There it was a wheel of triple cream goat cheese brie, what a beauty. So what can I have with this brie? Honey would be nice, but I’m not really seeing honey in my baked potato future. Then it hits me, dates! They would be perfect for my delicious experiment. Now I only hoped this store carried dates, and to my complete and utter joy they did.

       The second I arrived home I went to work, and so should you (hehe):

Date and Brie Stuffed Bake Potato

(AKA Best lunch ever!)

 

A potato per person medium to large in size

A wedge or a wheel of brie cheese

Dried dates, soaked in a little warm water so they can soften a bit

Preheat your oven to 350 degrees F. Scrub and rinse your potatoes, leave the skins on. Prick your potatoes all over with a fork and wrap in foil. Bake your potatoes for one hour. Let them cool slightly then cut them lengthwise down the center without breaking the bottom skin. Season them lightly with salt and pepper. Now take a fork and stir up the flesh of the potato slightly. This will let all of the brie melt into all of the crevices.

        Add as much cheese as you like, and then add the dates. I leave them whole but you can chop them if you like. Close the potato around your filling and rewrap in the foil and place back into the oven until the cheese melts. I usually leave it in for about ten minutes. When finished unwrap and enjoy.

 

       This is one of my favorite things to eat for lunch. The melting oozing brie with its salty goodness, coupled with the rich honey flavor of the dates is amazing. When I first came up with this combo (I’m not going to lie) I ate this for lunch three days in a row. It is just that good. Try it out for yourself and tell me how you like it! —-CMY

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Date and Brie Stuffed Baked Potato (Property of Salt Pepper Brilliant CMY)