percyn

I thought those looked like peppercorns !!

Akoori - Parsi style eggs by PercyN This is a famous Parsi dish eaten at breakfast or served as a side dish at special occassions (weddings, etc). 2 Eggs 1 T Oil or clarified butter 2 Garlic cloves, crushed 1 tsp crushed ginger 1 Medium Onion 1 handful of fresh cilantro, chopped 1 medium tomato 2 T light cream (or half and half) 1 small chilie (optional) Sautee the onions in oil/butter until soft. Add the garlic and ginger and sautee for a minute. Add tomatoes, cilantro and chilie and cook until tomatoes break down and form a mixture the consistency of gravy. You may need to add a few tbsp of water as you go along. Once you have this mixture, you can freeze it and use it for other egg recipes as well. Add the light cream, stir in and crack in the eggs. Scramble to the desired consistency. Enjoy !! Keywords: Breakfast, Easy, Indian ( RG1446 )

Hmmm....crepes.... Welcome back Yetty !!!

Great stuff Alina and Daniel. Daniel, what is your secret of finding time to cook so much? Found some fresh fish in the market, so I made: Sturgeon with fried leeks and shitake mushrooms Inside shot - nice and moist Opah (moonfish, found in Hawaii) with Lemongrass scented coconut milk rice and Thai green curry

Susan, How did you like the Dogfishhead Chickory Stout? I would have thoght it might be too bold for french toast.

Susan, that egg looks good. Alinka, I am sure you can make good eggs, its easy. Since steak and eggs seem to be in and the fact that I have not had some for some time... I started with a portion of this 2" thick aged sirloin Fried an egg and added some of the pan juices from the steak

Got a few of my standard favorites: Spicy Sichuan Chicken Salad Ja Ja Mein (sp? Noodles with spicy pork topping) The left over chicken is great when topped on scrambled eggs

OK, I did not make this, but it is gooood nonetheless Spicy Sichuan Chicken Salad Ja Ja Mein (sp? Noodles with spicy pork topping)

A few days ago I made Scrambled eggs topped with Spicy Sichuan Chicken

Alina, I'll swap my breakfast for yours Today I made : Fried egg with sweet apple sausages (chicken, apple and maple syrup) And with the obligitory yolk shot

Thanks Daniel, but your dish was the inspiration for it

Tonight... Decided to make some lamb broth with lots of garlic, mushrooms, vegetables and marrow bones. Daniel's post from a few days ago made me crave Roasted Marrow Bones and reminisce my visit to St John Restaurant Marrow with shallots and wild capers on a peppercorn parmesan toast Also made some lemon crème fresh as a topping for homemade lemon sponge I purchased from an Amish farm. Cheers Percy

Over the weekend, I decided to make some chicory stout beer chili. Chuck beef marinating in spices and beer Add some ancho chilies, tomatoes, black beans, some more beer and simmer for a few hours. Wife wanted some nachos, so I made: Buffalo Nachos Melted 4 different kinds of cheese Enjoyed with some German beer

i have a question: do you and philadining just have like, a standing reservation there? like, you finish up one night, and it's all 'ok shola, see you in a couple of weeks, try not to repeat yourself too much next time we're here.' just curious, because other people are all, 'OMG we called and there's such a long wait and i can't get the nights i want and he might be closing soon and whatnot' while you guys are like, 'so anyway, i was toolin around powelton village with nothin to do, so i stopped by studiokitchen for a quick six courses the other night...' ← Something like that

Adam, Beautiful post...you certainly have a way with words. I found myself reminiscing about SK and I was there 2 weeks ago I will certainly hold an invitation for you in the hopefully not too distant future. Cheers Percy

Thanks Bryan. I humbly accept your compliments as some of your dishes have been inspirational as well (especially that mushroom napolean). The foam was created with an immersion blender from some Portobello cream soup. It is not as over-powering as you would think and overall the foam provides an interesting texture to the dish, not a break-or-make component of the dish IMHO. The truffle "scenting" was my fancy way to saying I added truffle oil to the boiling water in the orzo and finished it with some more truffle oil once it was drained. Hope that helps.

A few days ago I made this... Pan seared Halibut with exotic mushrooms, leeks and portobello foam. Served on truffle scented orzo While I have not had this exact dish at SK, the foam and truffle "scenting" are perhaps techniques I picked up from Shola. Cheers Percy

Doesn't everyone carry around some fleur de sel?

After having a decent sized breakfast yesterday, I was not too hungry, so I tried some mini Masala Dosas (rice and lentil crepes stuffed with spicy potatoes) that I had purchased at the store. Just pop them in the toaster oven for 10 min or so. Not as good as fresh ones made at home or in the Indian restaurants, but not bad in a pinch. Cheers Percy

I almost went there for lunch on Sat myself. Might stop in today.

Sali per Eda can be found in the breakfast thread (scroll a bit in the post).

Sali per Eda can be found in the breakfast thread (scroll a bit in the post).

Good looking pastrami and dinners all !! Yesterday we saw the sun again after 12 days, so we decided to do some grilling Hamburgers - Home ground from 50% chuck and 50% ribeye Along with some BBQ chicken and smoked pork chops Burger assembled - with some local raw milk blue cheese, sauteed mushrooms, grilled red onion and fried egg. With the egg yolk running over the burger Enjoyed with some "Bulls Blood" (red wine) I brought over from Hungary and Granacha For dessert - Mini Twix bar sprinkled with fleur de sel. The salt really brings out the flavor and adds another layer of complexity. Cheers Percy

Yesterday's Breakfast - Smoked duck with fired egg (in duck fat) and mushrooms Today's breakfast - Waffles with apple topping Sali per eda (spiced eggs with shoestring potatoes). The spice mixture consists of sauteed onions, garlic, ginger cilantro, tomatoes, tumeric and cumin. Cheers Percy

Well, since you need exactly 8 or 10 at StudioKitchen, let philadining or myself know if you would like either of us to save you two a spot during our next visit. I seem to make it there once a month and philadining has been averaging 2 visits/month. Great Blog! Cheers Percy