It is with immense joy that I share today’s appropriately titled Fryday recipe from the comfort of my home sweet home in Aurora, Colorado. Brian and I are here for the long weekend, and it just so happens that my dearest Rohini is also making the trip home, And get this, it’s her birthday on Sunday, AND I’ll get to meet her boyfriend, because he’s coming too! I literally, and I mean literally, cannot contain my excitement right now.
So before I go jumping on Brian’s bed in the guest room, because yes, we sleep in separate rooms in the Yang house, let me share with you this great and stupidly easy recipe for oven-baked home fries. Thus completing recipe recap part 3 of 3 of our homemade Salmon Eggs Benedict and Bloody Marys brunch. There’s just so much to be happy about. TGIFryday.
Last week, I shared an Easter-themed recipe roundup. This week, we’re doing it bigger and better, and it’s all about the Jewish festival of Passover.
Keeping kosher for Passover (no bread, cake or anything that rises) can seriously cramp one’s dessert style, but I’m beginning to learn that there are plenty of great options out there, if you just know where to look and what to look for. This is me trying to do some of that work for you.
1. Flourless chocolate cake has never really done it for me, and I think that has to do with the fact that there’s never much going on with the stuff. But would you look at that gorgeous Flourless Chocolate Cake with Almond Cream Cheese Frosting and Toasted Coconut? La Casa de Sweets is doing it big and doing it right.
2. Brian tells me Manishewitz kosher wine is bad and I should want nothing to do with it. I’m not convinced. As a non-drinker, it’s possible I might really like the stuff. Still, I’ve yet to give it a try, because I’ve never felt compelled to do so. All of that has changed with What Jew Wanna Eat’s Manischewitz Ice Cream. No more abstaining for me.
3. Macaroons have always been my go-to Passover dessert. I didn’t make any this year, because (1) I didn’t have the time, and (2) the thought of making them again didn’t excite me. I just about gasped when I saw Shutterbean’s Salted Caramel Macaroons. Caramel anything will do that to a person.
4. More salted goodness with The Shiksa in the Kitchen’s Chocolate Toffee Matzo Crunch. Matzo can be bland, so I’m fully behind loading it up with chocolate, pistachios and sea salt.
5. And while this isn’t a dessert, I had to had to share Emily’s Matzo Ball Soup recipe. She made it for the Seder we all went to on Monday night and it was incredible. It’s so flavorful and comforting, and best of all she uses a mix to help get things going. I’ve had her famous soup twice now and it was even better than I remembered.
That’ll do it for this week’s hat tip to my fellow food bloggers. I’m going to go countdown the hours until my flight home. Thanks, ladies!
Today is a happy day, because Thursday is my Friday (we get Good Friday off, I sure hope you do as well) and I get to fly home to Denver tonight. Brian’s coming too. So basically, the weekend is already here and I couldn’t be happier about it.
To really kick things off, I thought I’d share Part 2 of 3 from my homemade Salmon Eggs Benedict brunch. Nothing says weekend like brunch. Am I right? And nothing spices things up quite like bloody marys, emphasis on spicy. You’ve been warned.
Over the weekend, Brian and I chose to skip the crowded cherry blossoms and got out of town to pay his aunt and uncle a much-needed visit on beautiful Lake Anna. Their home is one of our absolute favorite places and we had a great time as we always do. It was the perfect way to start our eight consecutive weeks of family time (ah!). This weekend’s location is Denver and I couldn’t be more excited about it. Happy hump day!
I hope this Tuesday finds you well. Here are some of my more recent desires and distractions.
1. T-minus two weeks to me finally being done with school. Forever! Now that I can see the light at the end of this MBA tunnel, it’s time to hop off the train and right onto a plane to visit any (and I mean any) one of the destinations on NYT’s list of Places to Go in 2014. If only. (New York Times)
2. I’m a firm believer that fuller eyebrows are better than the stringy little things too many women fall victim too. Here are 14 better-and-after photos that prove me right. (BuzzFeed)
3. It’s back! The Ultimate Mad Men Style Guide. (Elle)
4. What Should Food Bloggers Write About? Drafting recipe posts is something that I still struggle with, because I can’t seem to get the balance of personal and food stories quite right. Luckily, I found Lindsay’s gathering of words of wisdom from some of the very best ladies in the industry to be incredibly helpful. (Pinch of Yum)
5. CNN’s come under quite a lot of scrutiny for its MH370 coverage. This spoof by SNL wins for most creative and entertaining. (Hulu)
6. Yet another darling french t-shirt to feed my francophilia. Oui oui oui. (J.Crew)
7. Emily rarely gets that deep or personal in her posts, but when she does, she does it right. I truly enjoyed reading this post where she and her husband Geoffrey each reflected on the lessons learned in their first two years of marriage. I especially loved Geoffrey’s answer to number 3, because Brian has told me the very same about my own car-ride naps to Lake Anna. (Cupcakes & Cashmere)
8. The complete guide to making falafel at home. (First We Feast)
Have you ever poached an egg? If so, I applaud you. If not, you should give it a try. I’ll admit I hadn’t done so myself until last weekend, when Brian and I were feeling ambitious and tried replicating our favorite brunch dish of Salmon Eggs Benedict, also known as Eggs Norwegian, but we like to call it Jewish Eggs Benedict. In our book, breakfast carbs + smoked salmon = Jewish.
But back to egg poaching. It takes a bit of practice, but once you get the hang of it with the help of plenty of YouTube videos, it’s not so bad. Practice makes perfect, and perfect makes for plenty of Salmon Eggs Benedict, and eggs benny recipes of all varieties. But really, as with many things, the Jewish kind is the best kind, so let’s get to it.