Two things I love: Breakfast for dinner and Chilaquiles. And they are a perfect match.
Chilaquiles are kind of like breakfast nachos—crunchy tortilla chips tossed in a flavorful sauce (usually green or red chile-based) and then topped with eggs, along with cheese and other nacho-style toppings.
They’re easy to make, especially if you already have some homemade Red Chile Sauce on hand (you can use canned or bottled, too).
Scallion pancakes feature in one of my foundational food memories: My little-kid legs sticking to the red vinyl of the restaurant chair, my stomach growling, as I wait eagerly for the dim sum cart to clatter by piled high with my favorite—flaky pastry rounds loaded with green onions and deep-fried to a crispy golden brown.
Salt cod—or any salt fish—is one of life’s beautiful accidents, a genius invention born of necessity. Way back when, before refrigeration, some brilliant person (or people) thought to pack fish in salt to preserve it. The salt not only enhances the fish’s flavor, but also intensifies its meaty texture. Versions of salt preserved fish are eaten all over the world, used in Portuguese, Spanish, French, Greek, and Chinese cooking, among others.
The search for good, gluten-free replacements for your favorite baked goods never ends, does it? I don’t post much about my gluten-free cooking experiments, but these gluten-free banana muffins with peanut butter are so delicious I would make them even if my G-F husband didn’t beg me to make treats he can eat.
As a consumer of cookbooks, there is nothing that irks me more than cookbook recipes that don’t work. As a cookbook author, there’s nothing worse than discovering that one of your published recipe has errors in it. Shortly after my latest book Home Skillet was released, I started getting emails mentioning errors in one recipe: Candied Ginger Peach Scones. Apparently, this is the recipe that everyone wanted to make, and it contained not one, but two errors.
If you loved Robin’s famous Baked Eggs in a Potato Crust, you’ll also love these Baked Eggs with Greens—though probably not quite as much as those damn potato eggs! I’m just being honest. There’s no way any other baked eggs on earth can ever compete with those precious, crunchy, potato-crusted cups of savory-sweet perfection.
But these delightful, easy eggies boast their own wonderful qualities: perfumey fresh herbs, healthy greens, tangy goat cheese, and a generous dollop of crème fraîche that gives them an extraordinary richness. And being served in individual ramekins, of course, makes them seem extra special. (Ok, ok, ramekins are not more special than heavenly golden potato cups. I know already.)
These Spicy Corn Cakes are full of fresh corn, chilies, cilantro, and cheese. They make a great brunch dish and are easy enough to make while camping. That’s my kind of breakfast.
A new edition of my first book, Campfire Cuisine
Today I am celebrating with spicy corn cakes from my first book, Campfire Cuisine. I can hardly believe that this book, my first “baby,”turnedseven years old on May 1. And like any parent, I can’t help but wonder where the time has gone. But the coolest part is that to mark the occasion, Quirk Books released a new, upgraded, updated, spiffed up edition of the book. I couldn’t ask for a better birthday present.
I’m really excited about the new edition. Like the first, it’s adorable and is full of helpful tips and recipes for incredibly delicious camping cuisine (if I do say so myself). Plus this new edition has a bunch of great new recipes.
Spicy Corn Cakes fancy enough for brunch, easy enough for camping
I love this recipe for Spicy Corn Cakes spiked with red chiles, cilantro, and cheese. It perfectly illustrates the shared genes between Campfire Cuisineand The Lazy Gourmet: special enough to serve for a fancy brunch, but the recipe is so simple you can make it at a campsite.
“Mama, you know what I call you?” my four-year-old asked me today. I shook my head and crossed my fingers, hoping I wasn’t in store for more preschool-style potty humor.
“My insistent,” he said. “Do you know what insistents do? They tell me what to do and then I do it.”
Oh, kid, if you only knew how much I would relish actually having an “inistent’s” power. I would tell you to clean your room, get ready for school without a fuss, and, for pete’s sake, stop whining. Like, forever. I would tell you to let me sleep in on Mother’s Day and bring me breakfast in bed: A tray laden with a cup of hot tea sweetened with honey and fortified with milk, a bowl of perfect spring strawberries, and these beautiful baked eggs in crunchy potato crusts with parmesan-onion cream filling.