Tag: Spring

Scrambled Eggs with Sausage and Thyme

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Cream cheese does the heavy lifting in this easy scrambled eggs recipe, making for a fluffy and decadent texture. The whole thing comes together in a matter of minutes. Serve this on sourdough bread and you’re all set.

Scrambled eggs with sausage and thyme

8 eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 ounces cooked smoked turkey sausage or similar, quartered lengthwise, sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces cream cheese, cut into small pieces

1. Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add sausage and saute until brown, about 3 minutes. Add green onions and thyme and saute 1 minute. Transfer mixture to bowl.

2. Add 1 tablespoon butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Serve with bread.

Soba Noodles with Crispy Kale

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If a dish calls for nutritional yeast, chances are that I’m making it. Even though I’m not a vegetarian, I can’t get enough of the umami-rich hit that nutritional yeast provides, and there’s plenty of it in this easy noodle bowl. Adapted from a Bon Appetit recipe, I’ve reduced the amount of coconut flakes and upped the volume of sauce for an even more umami-rich dish.

Soba noodles with crispy kale

Ingredients:

1 bunch curly kale, ribs and stems removed, leaves coarsely chopped
3/4 cup unsweetened coconut flakes
1/2 cup nutritional yeast
1/2 teaspoon salt
2 teaspoons plus 1/3 cup olive oil
12 ounces dried soba noodles
3 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
1 lime

1. Place racks in upper and lower thirds of oven and preheat to 375F degrees. Toss kale, coconut, nutritional yeast, 1/2 teaspoon salt, and tablespoons olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.

2. While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Place noodles in a large bowl.

3. Combine tahini, soy sauce, honey, 2 teaspoons sesame oil, 1/2 teaspoon red pepper flakes, and remaining 1/3 cup olive oil in a small bowl. Finely grate zest from lime into bowl; halve lime and squeeze in juice. Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.

4. Add half of kale mixture to noodles and toss to coat. Drizzle in remaining dressing, tossing until noodles are creamy. Pile remaining kale on top.

Loaded Baked Potatoes

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These aren’t your everyday baked potatoes. Oh no, my friend. These are the most impossibly fluffy baked potatoes you’ve ever had: crispy on the outside and ethereal on the inside. The secret lies in enveloping them in a thin coating of oil, rather than foil. Topped with sour cream, herbs, and caviar, these are a perfect weekend indulgence.

Loaded baked potatoes

Ingredients:

4 medium russet potatoes, scrubbed, patted dry
Vegetable oil (for potatoes)
Salt
Pepper
1 cup sour cream
1/2 cup finely chopped chives or green onions
1/2 cup finely chopped dill and/or parsley
1/2 cup unsalted butter, room temperature
1–2 oz. jar trout or salmon roe
Flaky sea salt

1. Place a rack in middle of oven and preheat to 450F degrees. Prick potatoes all over with a fork (this allows the steam to escape, which helps the insides of the potatoes cook evenly and make the skins crisp).

2. Drizzle a little oil over each potato and rub all over with your hands to cover in a thin layer; season with salt and pepper. Set potatoes directly on a wire rack set atop a baking sheet and bake until the outsides are browned and crisp and the insides are very tender about, 70 minutes.

3. Using tongs or oven mitts, transfer potatoes to a platter. Set out along with sour cream, chives, dill, butter, roe, sea salt, and pepper and top as desired.

Crab cakes with Basil-Jalapeno Aioli

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Dungeness crab seasons ends this week, but there’s still time to get in one more crab recipe before it’s over. This crab cake recipe features corn, basil, and jalapenos, making it a perfect bridge between cold weather and warm weather cooking. Serve these as an elegant appetizer or as a light dinner alongside salad.

(Looking for a more classic crab cake recipe? I got you.)

Crab cakes with basil-jalapeno aioli

Ingredients:

For the crab cakes:

3 teaspoons unsalted butter
4 green onions, chopped
1 clove garlic, minced
1 pound Dungeness crab meat
1/2 cup frozen corn, thawed
1/2 cup dried bread crumbs
1 egg
3 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley leaves
Pepper
2 tablespoons vegetable oil
1/3 cup yellow cornmeal

For the aioli:

1/2 cup mayonnaise
1 jalapeno, seeded and minced
1 clove garlic, minced
2 tablespoons chopped basil leaves
2 teaspoons capers, drained and chopped
2 teaspoons lemon juice
Salt
Pepper

1. In a small skillet, heat 1 teaspoon of the butter over medium-high heat. Add the green onions and garlic. Cook and stir for 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a plate and chill for 1 hour.

2. Meanwhile, in a small bowl, stir together all of the aioli ingredients and set aside.

3. In a large skillet, heat the remaining 2 teaspoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 5 to 6 minutes per side or until golden brown. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.

Roasted Potatoes with Paprika

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Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.

Roasted potatoes with paprika

Ingredients:

4 pounds small Yukon Gold potatoes

2 teaspoons salt, divided

2 tablespoons duck fat, melted
2 teaspoons red wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon onion powder


1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 
1 tablespoon salt and bring 
to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.


2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.

3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and 
drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.


4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.