nuts

Eggs

Baked Eggs with Chèvre + Cilantro Chutney

Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com
Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com

Merry Christmas Eve, everyone! Hopefully your shopping is done and the day ahead involves wrapping and baking and cocktails. I feel a bit guilty that I've been enjoying a lot of all three lately while Tripp (like a champ!) has been working  the front lines of retail slinging cheese for 12 hours a day. For those still hustling and bustling remember to give the good people behind the counter a thank you and a smile today - they're making Christmas happen!

Speaking of cheese, here's a simple holiday morning breakfast that takes only ten minutes and lets you get real liberal with the chèvre. I first made these eggs baked with my most favorite green hot sauce. They were divine as everything that hot sauce touches tends to be. Over those eggs I wondered, why are spicy eggs always Southwestern spicy? Why not Indian spicy? What if we swap out the hot sauce for that sour, tangy, spicy green chutney they give you at Indian restaurants with the samosas? I was inspired but still a bit gun-shy. I'd always wanted to recreate that chutney at home but never had the confidence to try. That changed when I found this article over at Food52. The author not only says that making your own chutney is easy, she encourages you to just wing it. My kind of pep talk! I did and it worked. Tripp usually says everything I make is good but this is the first time he lobbied that I bottle and sell. I don't know about that but family and friends take note, you might be getting a sneak peek at next year's homemade Christmas gift.

Cilantro Chutney | www.hungryinlove.com
Cilantro Chutney | www.hungryinlove.com
Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com
Baked Eggs with Chevre + Cilantro Chutney | www.hungryinlove.com
Baked Eggs With Chevre + Cilantro Chutney | www.hungryinlove.com

Cilantro Chutney

Ingredients

  • 1 cup (packed) cilantro leaves
  • 1/4 cup macadamia nuts
  • 1/2 of a serrano pepper
  • 1 inch piece fresh ginger, peeled and roughly chopped
  • Juice of 1 lime
  • 1/4 tsp kosher salt
  • 1/2 tsp honey
  • 5 tsp water

Prep

  • Combine all ingredients in a food processor or blender until smooth
  • If you prefer a thinner sauce, add more water 1 tsp at a time until you reach desired consistency
  • Store refrigerated and covered for up to one week

 

Baked Eggs with Chèvre (Fresh Goat Cheese)

Ingredients

  • Pat of butter
  • Eggs (as many as your appetite or guest count demands)
  • Fresh chèvre
  • Salt + pepper
  • Toast for serving

Prep

  • Preheat oven to 400 degrees
  • In an ovenproof skillet or pan, melt butter over low heat
  • Crack eggs into pan and scatter liberally with fresh goat cheese
  • Season with salt and pepper
  • Bake eggs until whites are just set, about 8 minutes (if you like your yolks firmer, bake for 10-12 minutes; watch closely though so eggs don't cook all the way through)
  • Remove from oven and serve immediately with toast and cilantro chutney

 

 

Vegetables, Salads

Asparagus Salad

Asparagus Salad | www.hungryinlove.com
Asparagus Salad Prep | www.hungryinlove.com
Asparagus Salad Prep | www.hungryinlove.com
Asparagus Salad | www.hungryinlove.com
Asparagus Salad | www.hungryinlove.com
Asparagus Salad | www.hungryinlove.com

I had the good fortune recently to spend a few delightful days with my grandparents in Georgia. Nana and Pops, as us kids call them. When Sunday came around Nana sent me home with this handsome little plate. Isn't she sweet? Happily unattached from the set to which she once belonged, I tucked her into my suitcase with visions of lunch for one. Nana would be pleased to see her gift getting some action these days, though she'd disapprove of this particular use. You see, Nana detests vegetables. They could be steamed, sous vide, hand-plucked, or wild-foraged  - it doesn't matter, she's not interested. I'll admit I did empathize with Nana the first time I heard the notion of raw asparagus salad. Sounds woody. And tough. I'm happy to report though that it's remarkably delicate, and dare I say, beats roasting. I won't go so far as to say this salad would convert my nana, but she's 91 so I'll give her a pass.

Asparagus Salad Aftermath | www.hungryinlove.com

Ingredients

Serves 1
  • 8 asparagus spears
  • 2 Tbs. pine nuts, toasted
  • 1 egg
  • Vinegar
  • Pecorino cheese
  • Olive oil
  • Lemon wedge
  • Sea salt

Prep

  • Snap the woody end off asparagus spears. Using a vegetable peeler shave into ribbons leaving the tips intact. Add asparagus tips to to ribbons.
  • Toss asparagus with pine nuts, a dusting of grated Pecorino, a squeeze of lemon, a drizzle of olive oil and sea salt. Set aside.
  • To poach egg bring a small saucepan of water with a glug of vinegar to a simmer (the vinegar will keep the whites from dispersing).
  • Crack egg into a ramekin, keeping yolk intact 
  • Pour egg into the simmering water as close to the surface as possible (as opposed to letting it drop). Adjust heat if water is bubbling too vigorously.
  • Poach egg for 2 minutes (for a soft boil) or 4 minutes for a firmer yolk; remove from water with a slotted spoon
  • Let cool for a moment before topping salad with egg. Enjoy immediately.

Pasta, Fixings

Pistachio Mint Pesto

Spaghetti + Pistachio Mint Pesto | www.hungryinlove.com

I don't have a good track record for remembering firsts. Pesto is a vivid exception. The scene was 9th grade - a 'pasta party'  at Christine C.'s house. In addition to the mandatory red sauce, Christine's mom also presented us with a platter of spaghetti all speckled green. I was intrigued.

For those who aren't familiar, a pasta party is an adorable ritual enjoyed by high school athletes. The evening before a game the whole team gathers at the home of one patient parent to eat heaps of pasta. The presumed logic being that carb-loading is imperative to peak performance the following day. It's entirely unnecessary and totally fun. Lots of inter-grade bonding and boy talk. I imagine this tradition has suffered in the era of gluten intolerance. If there are any high school readers out there I'd welcome a report.

Anyhow, I digress. I swiftly cornered Christine's mom and complimented the 'green stuff'.  She showed me an empty packet and explained that all you need to do is mix the contents with oil and presto, pesto! That night I relayed the discovery to my mom and made my case for partaking in this exotic delicacy. "Oh, your father doesn't like pesto." Womp womp. The ultimate veto. Reflecting on this memory, maybe my Dad didn't like pesto because his reference point was freeze-dried powder that came in a packet.

By college I had graduated to jarred pesto and understood that basil and pine nuts were essential common denominators. Then one fateful day a roommate demonstrated that any old combo of nuts + greens could yield a mighty pesto. I think her version featured arugula and walnuts. Fast forward many moons to this weekend where I found myself with a cupboard full of pistachios and mint aplenty due to the Easter holiday. A new duo, but why not? Even if only because it's documented here on the world wide web this is a first I won't soon forget.

Pesto Mise En Place | www.hungryinlove.com
Pistachio Mint Pesto | www.hungryinlove.com
Lime Zest + Olive Oil | www.hungryinlove.com
Spaghetti | www.hungryinlove.com
Spaghetti + Pistachio Mint Pesto | www.hungryinlove.com

pistachio Mint Pesto

Makes ~ 1.5 cups

Ingredients

  • 1/2 cup unsalted, shelled pistachios
  • 2 cups mint leaves
  • 1/2 cup grated Pecorino Romano cheese
  • Zest of 1 lime
  • 1 clove garlic
  • 1 Tb. lime juice
  • 1/4 cup olive oil
  • Pinch salt

Prep

  • Toast pistachios in a dry skillet over medium heat until just they are fragrant and just beginning to browm, 3-5 minutes; let cool
  • In a food processor combine pistachios, mint, cheese, lime zest,  garlic, and salt until you have a thick paste
  • With the motor running add olive oil and lime juice through the feed tube;  if pesto is too thick add water 1 Tbs. at a time until pesto reaches desired consistency
  • Keep pesto in the fridge for up to a week; also freezes well