Sourdough pancakes: A redemption by Anjuli

Posted on 10-13-10 · Tags: , , , ,

Sourdough pancakes
Pancakes, the limp dicks of the bread world… er… the carb darlings of the American breakfast. I’ll admit, I never liked ‘em. Pancakes always seemed like a sucker punch – refined flour and maple syrup taking turns until you were forced to go curl up in a corner and take a nap. Of course I always loved making them – they were the first food I learned to cook when I was about two. Mom would turn around the kitchen chair (so I didn’t tumble over onto the stove top) and let me (slowly now) ladle the batter onto the griddle. I’m sure there was a lot going through my kid brain at the time, but all I remember was making little dinosaurs and A, B, Cs.

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Awesome oatmeal by Anjuli

Posted on 05-15-10 · Tags: , , , ,


Oatmeal has been making my morning. Yes, just oatmeal. The simplest foods are the best without fail. This is oatmeal that has been soaked overnight in water with raisins so that it cooks as quick as the quickest oatmeal and turns a velvety smooth texture from the added acid. The soaking also neutralizes the phytic acid in the oats, making the oats more easily digestible and preventing the acid from robbing your body of minerals. It’s oatmeal that’s brought to a boil and simmers softly for five minutes or so while I stretch and wake my body up with a morning yoga. It’s oatmeal studded with plump raisins, sweetened with a glug of Connecticut maple syrup, and dressed up with a good dose of cardamom and cinnamon. Nestled in a bowl surrounded in a moat of hot milk, it is just oatmeal, inspired by Mom and made by Matt. I couldn’t imagine a better way to wake up.

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Kefir by Anjuli

Posted on 10-29-09 · Tags: , , , , ,


I have been drinking this creamy, fizzy fermented milk tonic called kefir for four months every morning along with a fried egg on toast. I love it. My mother introduced me to kefir back in the summer as a way to boost immunity and enjoy milk (a food I’ve avoided for most of my adult life). While the sour-smelling, milky substance she put in front of me was a little off-putting at first, it took a single sip before I wanted to make some. I have come to adore our kefir grains, almost like a pet. A day without a glass of the tonic is a sad day, so we even tend to travel with our kefir. If you haven’t tried it, I strongly suggest you do. And if you live in New York, I may even be able to supply you with your culture!

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The un-McMuffin by Anjuli

Posted on 01-07-09 · Tags: , ,

Homemade egg and cheese sandwich

Happy New Year! Holidays behind us (and soon resolutions as well), I am busying myself with my college final, set for Inauguration Day. Two days following I will be shipping off to Tokyo for two weeks! This somehow excuses my lack of updates.

The last time I posted I was making Christmas dinner. After Christmas we went on a road trip with friends from New York down to Tennessee, and celebrated New Year’s Memphis-style. There was The King, blues, luscious barbecue, and good company.

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A year of eggs by Anjuli

Posted on 11-14-08 · Tags: , , ,

Baked eggs with cheddar, ham, and sauteed cremini mushrooms

Only those that have known me longer than a year will appreciate the significance of this statement: I love eggs for breakfast. I love making eggs for people for breakfast. Allow me to take a moment’s pause and count the ways that I love eggs. Scrambled with a touch of cheese and nutmeg; thinly laid atop alliums, sprinkled with cheese and herb, and folded into a perfect omelette; placed under the broiler to puff up into a frittata; stuffed with mushrooms; coated in mozzarella; fried up and eaten on toast; placed in a toast hole; and finally, my favorite to date, good old chewy, runny, savory, baked eggs.

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Dill and smoked mozzarella omelette with cremini mushrooms by Anjuli

Posted on 10-23-08 · Tags: , , , ,

Dill and smoked mozarella omelette with cremini mushrooms

We are making history here. Another perfectly good egg prejudice blown wide open: the stuffed omelette. I always thought it was silly and French to make the omelette and fold it around some cooked vegetables. Why can’t the ingredients be cooked into the eggs? Then I decided to add mushrooms to an omelette recipe. It didn’t seem right to have mushrooms floating around. So I gave them a cozy home inside the soft, warm center of that fluffy pillow of eggs. And voila! The flavor of the eggs really stands out, enhanced by the dill, and puffed up by the cheese. The first bite of savory smoked mozzarella and mushroom against the delicate egg makes you feel almost sophisticated. Then you remember you’re eating an omelette at the oven top in your underwear. And you feel even better. I will say, egg and mushroom are a harmonious duo.

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Dill, basil, and goat cheese omelette by Anjuli

Posted on 10-10-08 · Tags: , , , , ,

Dill, basil, and goat cheese omelette

Praise be to the omelette. They are easy, quick (if done right, they cook in 3 minutes), delicious, and an excellent way to get protein in at the start of the day. The dill in this recipe is subtle, but adds some complexity to the always excellent combo of basil and goat cheese. I generally put a splash of milk in my omelette to keep it soft and a fresh grind of nutmeg to bring out the sweetness.

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Baked Eggs Reprise: Sage, Blue Cheese, and Rosemary Sourdough by Anjuli

Posted on 09-25-08 · Tags: , ,

Baked eggs with sage and blue cheese

This one was a winner. Sage is a wonderfully rich herb on its own. But pair it with blue cheese, which I had leftover, and then add in some alium and chewy rosemary sourdough, and the taste sort of hits you in the face (in a good way), and then lingers on your tongue. This pairing actually got better halfway through.

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Baked Eggs with Ham, Chard, and Gruyere by Anjuli

Posted on 09-15-08 · Tags: , ,

DSC_0121Baked eggs are an essential peak to conquer on the 100-ways-egg chef’s hat. These little buggers are easy to make and totally versatile. Besides being a hearty breakfast, they can be made lighter or heavier (take or leave cream, greens, breakfast meats, and cheese), and can be dressed up for dinner. But best of all, they have the essential food groups to cure a hangover: carbs, lipids, and some vitamin C thrown in for good measure. This particular baked eggs recipe cured the effects of a Maker’s Mark bender.

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