NadyaDuke

I’m enjoying The Dish with Kish too. Partly because I love watching Kish, and partly because I enjoy the behind the scenes and more informal vibe. And it’s fun seeing past favorite chefs again.

Used up some of the leftover chicken schnitzel (see Dinner thread) in a grilled sandwich with sharp cheddar. If I’d been thinking I would have added a relish, like the onion jam I bought on a whim.

Looks prettier than mine! Would you do the slow fried egg again?

@Norm Matthews I’m definitely going to try a cut down version - thanks!

We went for a drive to scout out a potential camping spot and ended up for lunch at a small town burger place that was stellar. Bacon cheeseburger and fries for him, avocado bacon cheeseburger and onion rings for for me. Plus a strawberry shake. We took a lot home including half the shake! Bonus pics of some of the beautiful spring foliage we’re getting. Beautiful day for a drive.

Thank you! My conscious is now clearer ;).

@Norm Matthews That coleslaw looks so good! It makes a LOT - how long do you find it keeps?

@liuzhou That looks delicious! I have an ignorant American question. Do you eat all the chile peppers? It would seem like a waste not too, but also that’s a lot of chile peppers, and they’re dried. I’ve had dishes like this in restaurants and always wonder!

I took a cooking class years ago and learned how to do a three station breaded chicken cutlet but I still don’t do it enough to be confident. Last night I gave it a whirl and it turned out well, but we both agreed that it was under seasoned. I’d winged the seasoning so that’s an easy fix. Served with orzo with pesto and cherry tomatoes, and TJ’s frozen haricots verts which is my single favorite Trader Joe’s item. They cook up well, even in the microwave, taste good and are never stringy or woody. As I was cooking I wondered, ”Is this chicken schnitzel? What makes something a schnitzel?”

Now this morning we went out to breakfast and I had a great country fried steak scramble with potatoes, veggies, eggs, and gravy. I took half of it home. But did I think to take a picture? No! And I doubt the leftovers will photograph well ...

My usual breakfasts are just boring! Egg and toast, toast and peanut butter, granola and yogurt….good but boring.

Sending all good wishes for healing and your journey home. Glad you had enthusiasm for some shopping and cooking again. I am jealous of your chile rellenos 😜

I had some turkey breakfast sausage patties I wasn’t wild about and some bread from a bakery I am wild about so made a breakfast sandwich. @Katie Meadow I agree with you on NM! I only lived there for three years but I get homesick for it but don’t for the also beautiful state I grew up in. New Mexico is extraordinary. We’re lucky that a local company here brings in Hatch chiles and roasts them. Last year we bought a peck and processed them to freeze. I found I could freeze the chopped chiles in ice cube trays then pop them in a freezer bag. One cube is often all I need to add to whatever I’m making for two of us.

Looks great! Do you roast the chicken neck? That’s new to me.

That looks great! I should try some riffs on this. I’ve got a big package of seafood to work through.

A fairly ragged mushroom and cheese omelette and rye toast. I don’t usually make omelettes, I default to scrambles or frittatas. But I had some nice criminis to use up and they demanded to be pan roasted and omeletted. I do have a small pan that is just right for a two egg omelette so maybe I’ll work on my technique.

I really enjoy them too! I'm having an Eric Kim kind of weekend - I had one of his single serve recipes for dinner last night too. My husband doesn't usually eat breakfast beyond some yogurt, and it's fun for me to branch out from my like three typical breakfasts. P.S. If you've tried his risotto for one recipe I linked, I'd love to hear your take on it.

I made this yesterday and liked it so much I made it again today: Eric Kim's Gyeran Bap (Egg Rice). Gift link. As he says, that looks like a LOT of roasted seaweed, but you stir it all together before you eat it so the egg yolk and seaweed all get integrated. The seaweed cooks down to much less, just like spinach. Yesterday I did the recipe as written. Today I cooked the egg in chili crisp, a technique I've been wanting to try, and I liked the results. I think this is going on my regular rotation. Making one rice cup in my rice cooker yesterday resulted in enough for three breakfasts, so I'm all set for tomorrow! I used the technique of heating the leftover rice in the microwave with a damp paper towel over it and it worked well enough, especially given everything else going on here. (Though that may horrify some people?) Trust me, there's rice underneath all that!

My husband was out last night so I took the opportunity to cook some seafood, which is not his thing. Eric Kim's Pesto Risotto for One with Shrimp. This may be the first time I've ever made risotto, and is certainly the first time this century as I never got around to perfecting it. This wasn't perfect, a bit underdone and a bit salty, probably the fault of the store bought pesto. But the shrimp, which cook in the residual heat of the risotto were perfect, though I had to give them two more minutes than the recipe called for. It's so easy to overcook shrimp and since I seldom cook shrimp, I've never found my perfect formula. This one worked.

Rogue Creamery (an Oregon cheese producer) had a good April Fools email today:

A mildly special Easter breakfast for the two of us. A repeaf of the ham and cheddar scramble from Friday and Cherry Almond scones from a King Arthur mix. I’m always throwing random mixes into my cart to meet their minimum shipping and have to remember to use them, so a holiday seemed like a good reason. The KA mixes are more “advanced” - this one calls for cutting in butter and adding salt, egg, and milk, and making the optional glaze from scratch. It also suggested putting the ready to bake pan in the freezer for 30 minutes before baking, which I did. They turned out very tender. Not bakery quality but decent.

I had things (fun ones!) to do that were going to prevent getting lunch today so I made myself an extra hearty breakfast. A good local pork producer sells reasonably priced one pound packages of bacon bits or ham bits and with Easter coming ham seemed appropriate and I snagged one. So breakfast was ham and cheddar scramble with the last of the sourdough my husband made a few days ago.

I’d try it, too! I’m hoping you do…

Leftover stacked enchiladas (see Dinner thread) topped with a traditional egg.

Stacked green chile smoked pork enchiladas. My New Mexico cookbook assured me that sour cream and black olives are an acceptable alternative to a fried egg, which is what I’ve usually seen. I got a tortilla press for Christmas and made tortillas thinking I’d make my normal rolled enchiladas but these little guys seemed to want to be stacked. As you can see, I had a bit of sliding so I’ll be more careful putting them under the broiler next time! My cookbook said to put the lettuce in a wreath but had to settle for a crescent.