Turkish-Style Poached Eggs

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What surprised me most about Turkish cuisine when I visited Istanbul several years ago was how spicy it could be. I thought the food would be more like its Iranian counterpart: herbaceous and drizzled with saffron and turmeric at every turn. And while Turkish cuisine incorporates similar flavors, it’s also laden with peppers, both mild and hot. I loved it. Redolent with fresh vegetables, flatbreads, yogurt, lamb, and ingredients similar to the Iranian palate I’d grown up with, Turkish food was at the same time familiar but not.

One of my favorite dishes were these poached eggs. No one does breakfast like the Turks. The silky sauce is garlicy, yogurty, and has just enough heat so that you can’t stop sopping it up with bread, yolks and all. You can serve this with any flatbread, but I prefer this with some good-quality slices of toasted sourdough. Iranian barbari is delicious too.

Turkish-style poached eggs

Ingredients:

1/2 cup plain whole-milk Turkish or Greek yogurt

1 small garlic clove, minced

3/4 teaspoon sea salt

2 teaspoons unsalted butter

1 teaspoon olive oil 

1 teaspoon ground Aleppo pepper or Turkish red chile flakes 

2 large cold eggs
2 teaspoons fresh lemon juice, divided

2 thick sourdough 
slices or pieces of barbari bread, toasted


1. Fill a large skillet with water to a depth of 2 inches. Bring to a simmer over medium.

2. Place yogurt in a small saucepan and slowly warm over low heat. Stir in garlic and salt. Cook, stirring, until yogurt mixture is the consistency of lightly whipped cream, about 3 minutes. Remove from heat.


3. Melt butter in a small saucepan over medium, stirring occasionally, until just beginning to turn brown, about 4 minutes. Remove from heat and stir in oil and Aleppo pepper. 


4. Crack 1 egg into a ramekin or small bowl. Add 1 teaspoon lemon juice. Repeat with remaining egg and remaining 1 teaspoon lemon juice in another ramekin or small bowl.


5. Gently slide eggs, 1 on each side of the large skillet, into the simmering water. Reduce heat so there is no movement in the water, and poach eggs until whites are set and yolks are still runny, 4 to 5 minutes. Using a slotted spoon, remove the eggs to a plate.


6. Divide the warm creamy yogurt mixture between 2 
shallow bowls. Top each with 
a poached egg, and pour the peppery butter around and slightly over the yogurt. Serve with bread.

Apple and Peanut Butter Puff Pastry Tart

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It’s apple season in California and one can only eat (or juice) so many apples plain. What to do? Make dessert out of them, obvs. Here we have peanut butter, puff pastry, and of course, apples. How can you go wrong?

The whole thing comes together in just a few minutes, making this recipe easy enough even for a baking novice like me. It’s all the glory of the west coast’s seasonal produce wrapped up in a buttery, flaky, sweet-and-salty crust. (Sorry, juicer.)

Apple and peanut butter puff pastry tart

1 sheet frozen puff pasty, thawed
Flour, for dusting
6 to 8 tablespoons peanut butter
1 pound apples (about 2 large), peeled, cored, sliced into ½-inch wedges (use any kind but a tart variety, like Granny Smith)
1/4 cup chopped salted, roasted peanuts
2 tablespoons butter, cut into pieces
Sugar, for sprinkling
1 egg

1. Preheat oven to 425F. Roll out puff pastry on a floured surface into a long rectangle. Cut in half crosswise (halves should be almost square). Transfer to a foil-lined rimmed baking sheet; prick puff pastry with a fork in several places. Using a small spatula, spread 3 to 4 tablespoons peanut butter in the center of each half to make a 5-inch round. Pile up apples in the center of each puff pastry and top with peanuts. Dot fruit with butter and sprinkle with sugar.

2. Beat egg and 1 teaspoon water in a small bowl, then brush pastry with egg wash and fold up edges around apples, leaving the center open. Press along the folded edges to lightly seal. Brush outside of pastry with egg wash and sprinkle with more sugar. Let chill in freezer 10 minutes.

3. Bake tarts until pastry is golden, 15–20 minutes. Reduce oven temperature to 350° and continue to bake until pastry is golden brown and apples are softened, 20–25 minutes.

Miso Banana Bread

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Welcome to your new favorite banana bread recipe. Contrary to what you might be thinking, no, you can’t taste the miso in the final product here. Instead, it’s like someone took banana bread and amped up the taste, resulting in this deeply flavorful, showstopping treat. I’ve adapted this recipe from the original in Food & Wine, and my version is on regular rotation this days in casa yogurtsoda.

Miso banana bread

Ingredients:

5 overripe bananas
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 stick unsalted butter, softened
3/4 cup sugar
1/4 cup white miso
1/3 cup buttermilk
2 eggs

1. Preheat the oven to 350F degrees. Butter and flour a 8 1/2-by-4 1/2-inch metal loaf pan. In a bowl, using 
a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.

2. Using a mixer fitted with the paddle, mix the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in 
the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until blended. Scrape into the prepared pan.

3. Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 
1 hour and 20 minutes. Let the bread cool for 30 minutes before turning out to cool completely.

Crepes with Dark Chocolate Sauce

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I don’t have much of a sweet tooth, but crepes are one of my weak spots. (And doughnuts, especially the ones that rhyme with Drispy Dreme.)

But back to crepes. They’re easier to make that it appears, as long as your batter is sufficiently thin. If you find yourself producing pancake-like creations on your first couple of tries, add a bit of water to thin the batter and proceed.

These make an indulgent breakfast and are endlessly adaptable. (Nutella! Bananas! Whipped cream!)

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Ingredients:

4 ounces dark chocolate, chopped
1 teaspoon salt
3/4 cup heavy cream
2 teaspoons butter, room temperature, plus 3 tablespoons butter, melted
4 eggs, room temperature
2 1/2 cups milk
2/3 cup sugar
1 teaspoon vanilla extract
2 1/3 cups flour

1. Make the dark chocolate sauce: Heat cream in a small saucepan until steaming (do not bring to a boil) and turn off heat. Immediately add chocolate and 1/2 teaspoon salt. Let sit until chocolate is melted, about 5 minutes. Add 2 teaspoons butter and whisk until butter incorporated and mixture is smooth. Set aside and keep warm.

2. Blend eggs, milk, sugar, and vanilla in a blender until frothy. Add flour and remaining 1/2 teaspoon salt and blend just to combine. Cover batter and chill 1 hour.

3. Heat a medium nonstick skillet over medium-high, then brush with butter. Ladle 1/4 cup batter into skillet and swirl to evenly coat bottom. Cook crepe until bubbles form on surface and edges are golden and crisp, about 2 minutes. Slide a spatula underneath crepe to loosen and carefully flip. Cook on the other side until a few brown spots appear, about 1 minute, then transfer to a plate. Repeat with remaining butter and batter.

4. Serve crepes with dark chocolate sauce.