Caramelized Cauliflower Frittata

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Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata with Onions” which makes it sound very oniony though, actually, it is quite oniony: golden brown onions in with the eggs, pickled onions sprinkled on at the end. Finally I settled on “Caramelized Cauliflower Frittata” because that’s really what this is, a chance to use up leftover cauliflower on a weekend morning. And you know what? It’s one of the best breakfasts I’ve made in a long time.

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That Time I Made Savory Oatmeal and It Was Kind of Weird But I Ate It Anyway

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When I first heard about savory oatmeal, I felt confused. Onions in oatmeal? Is that even possible? What planet are we on?

I grew up eating oatmeal out of little packets, the kind you tear open, pour some water on and stick in the microwave. My preferred flavor was maple brown sugar, but occasionally I’d opt in for the apple cinnamon kind. Thankfully, no packets said “garlic and onions” or the younger me would’ve run screaming into the hills. The current me is slightly more open-minded.

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Breakfast Risotto

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Is there any dish with more rules attached to it than risotto? Watch any episode of Top Chef where someone tries to make it, and you’re bound to see someone packing their knives and going home. There are rules about the kind of rice you use (Arborio vs. Carnaroli), what kind of stock you use (dark stock, light stock) and the consistency it should have when it’s done (toothsome? pliant? mushy?). These rules matter if you’re cooking on television, but at home these rules go out the window: I’m here to tell you that risotto is a cinch to make–you can even make it with water! (something I learned watching Lidia Bastianich)–and, best of all, you can make a really good one, with bacon and egg and cheese, for breakfast.

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Scrambled Eggs with Lamb, Onions, and Feta

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Sorry for the slow posting this week, folks; we had to take a California Driver’s Test yesterday and, based on everything we’d heard, we had to really study for it (a very smart friend, who shall remain nameless, failed the first time he took it). As we went into the written exam, Craig said: “Whoever does better will be the ultimate victor of our relationship forevermore!” Turns out, we each passed with only two wrong. We are both victors, which sounds like an Oscar Wilde play in the making. Needless to say, no time for big, thoughtful posts; but I did post those lamb burgers on Tuesday and here’s something fun you can do with the leftovers, should you make those burgers this weekend.

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The Salty Turnip Omelette of Your Dreams

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It’s a new year, folks, and as the weekend approaches, it’s time to ask yourself some serious questions, specifically about how you start your day: are you tired of eating the same thing over and over again? Is it possible that your boredom reflects a boredom with your life itself? Is it time for a new job? A new spouse? A new child? Well, before you make any hasty decisions, might I suggest that you start with breakfast. Here’s one that I created based on a dish that I love at Ruen Pair (my favorite Thai place in L.A.) and, as nervous as I was to make something that I didn’t fully know how to make, the results were so astonishingly delicious, I nearly toppled my kitchen table over with my enthusiasm. We’re talking, of course, about a salty turnip omelette–a strange concept, yes, but follow my directions, and you’ll be so blissed out, you won’t even realize how much you hate your life.

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Sweet Potato and Brussels Sprout Hash

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BeyoncĂ© and I have so much in common. While she was holding tight to her secret album, waiting until last night to release it, I was holding tight to this post, only wanting to share it at the perfect moment. And now, at last, on this Friday before a snowy New York weekend (a weekend in which I’m supposed to fly back to L.A.) I’m ready to share it with you. It’s probably the prettiest thing I’ve made in a long time and, like most of the best things, it was made completely on the fly, using up all of the items in my fridge before I left for three weeks. Now I’ll have to re-buy those items when I get back because clearly I want to make this again.

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Olive Oil Omelet with Celery Caesar

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File this under recipes to make Martha Stewart scoff. But on Saturday morning–this was last week–I looked deep into my fridge and deep into my soul and came up with the breakfast you see here. I’m actually pretty proud of it, mostly because it used up lots of ingredients I had lying around: garlic, parsley, anchovies, Parmesan, celery, eggs and olive oil. I wanted the omelet to reflect the flavors in the celery; I also liked the idea of the textural differences between those two things. So here’s how this all went down.

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Rejoice! Everything Bagels from Scratch

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Like a dying swan, I came to L.A. and watched as, feather-by-feather, all of my bagel-eating genes fell to the ground. I tried, I really did. I made bagel bombs, which were a nice alternative, but not the real thing. I stood and ate a bagel at Brooklyn Bagel and thought, “Oh man: this doesn’t feel right at all.” I basically gave up. And then, very gradually, a new idea began to hatch in my brain: what if I made my own everything bagels? How hard could that be? On Friday afternoon, I bought bread flour and malt powder and cream cheese and nova and red onions; on Saturday morning, I woke up all set to make Peter Reinhart’s famous recipe.

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