tomatoes and parsley

Eggs can play various roles, but in an Omelet they really star.  Omelet’s can be great for breakfast, brunch and even supper.  You can add cheese, herbs, vegetables.  Pretty much what ever you like.

sauteing omelette

I like to use 2 eggs per person and I beat them with just a splash of milk and salt and pepper.  It is imperative to use a non stick pan and some butter or oil.  Add what ever other ingredients you prefer.  Once the eggs are set and the bottom is browned, fold over in half.  Serve while still hot.

Omelette foldOmelette and soup

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Ricotta and Eggplant stuffed Angelotti

Ricotta and Eggplant stuffed Angelotti

rolled out pasta

Pasta dough
I like the basic recipe that uses 2 eggs for every 1 cup of flour.  You make a well in the flour and add the eggs and a pinch of salt.  Form the dough and knead for about 10 minutes.  Form into a ball, cover with plastic wrap and let it rest for 20 minutes.  It will keep in the refrigerator for up to 24 hours.  A double recipe should be enough for this dish.
Roll out into sheets or use a pasta roller.  Cut 4 inch circles.  Set aside.

2 eggplants
1 head of garlic
2 tomatoes
1/2 cup ricotta cheese
1/2 cup parmesan cheese
salt and pepper to taste

Slice eggplants and tomatoes in half and drizzle oil over them.  Add salt and pepper.   Wrap garlic head in foil. Roast until lightly browned.  Let cool.  Mix ricotta and parmesan in a bowl.  Dice eggplant pulp, skinned tomatoes and garlic paste.  Add to cheese mixture.  Add salt and pepper to taste.  Mix well.


Place a tablespoon of filling in the center of the pasta discs.  Brush egg wash around the edge of the discs.  Fold into a half moon, pinching the edges as you go.  Make sure to get as much of the air out of the Angelotti so they don’t burst.  Set aside.

Place in boiling, salted water for about 5 minutes until done “al dente”.  Serve with your favorite sauce.

tomato sauceAngelotti

Trudy’s Red Bell Pepper Soup

Red Bell peppers
This was a favorite of my mother’s.  It was a recipe given to her by a longtime family friend from Mexico. Trudy is a wonderful hostess.  This is a great soup for a party.   And we Mexicans really love to entertain. The addition of the orange juice makes it very interesting.

Peppers saute

Red Bell Pepper Soup

3 Red Bell Peppers
1 onion
1 Tablespoon butter
½ cup milk
1 cup water
½ cup orange juice
¼ cup white wine , optional
dash oregano
dash sage
dash Chicken bullion

Chop onion and peppers.  Sauté until translucent.  Put all of the ingredients in a blender and puree until smooth.  Can be served hot or cold.

Red pepper soup

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Farmer’s market

A meal is only as good as it’s ingredients.  Simple words that are so true. If you don’t start with something good, how can you expect to make something wonderful.   Farmer’s markets are the epicenter of good food.  They really evoke a slower more holistic time. Childhood memories are provoked.


A walk through a farmer’s market is true inspiration.  What can I make with these beautiful peppers?  How can I use these fabulous tomatoes?  Sheer inspiration.Bell Peppers


The peppers were plump and juicy.  And there were being roasted right there.  Freshly roasted peppers, what a treat!  How about something different….hmmm…

Huevos con Pimenton

Huevos con Pimenton—-Eggs with Red Pepper sauce

This is a classic tapas dish in Spain.  They are served in beautiful brown clay dishes known as “cazuelas”.

5 roasted peppers, you can use red or green and hot or sweet
1/2 onion diced
2 cloves of garlic diced
1 teaspoon Spanish Paprika
4 eggs
salt and pepper
2 tablespoons olive oil
1 cup grated manchego cheese ( can substitute with any good melting cheese)

Saute onions in oil until translucent.  Add garlic, peppers and paprika.  Saute for about 5 minutes.  Place in a blender and puree until smooth.  Taste for salt and pepper.  Divide sauce between two ramekins.  Crack two eggs in each dish.  Cover with the grated cheese.
Bake in a 350 oven for about 10 minutes.  Time will vary by ovens so keep an eye on them.  Cook until the egg whites are set and the yolk is still runny.

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Huancaina sauce is a classic Peruvian dish.  There are many was to prepare this, my favorite dish from Peru.  Aji is the famous pepper of the country.  It comes fresh or in a paste.  It can be found at Latin stores or online.

Papas a la Huancaina---Peruvian potatoes

Papas a la Huancaina—Peruvian potatoes

4 medium boiled potatoes, cooled
4 hard boiled eggs,  half for sauce and half for decoration
pitted olives
1 round Queso Fresco or mild white farmer’s cheese
2 cloves garlic
Aji paste to taste
salt and pepper to taste

Boil potatoes in salted water, let cool and arrange on a serving platter.  In a blender, make the sauce.  Add 2 hard boiled eggs, cheese, garlic, Aji, salt and pepper and blend with enough milk to form the consistency of a heavy cream.  Pour over the potatoes and decorate with the olives and the sliced eggs.  Serve chilled.

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Cheese Straws

This is a great thing to do with left over pastry.  It is super with soup but is also good as an appetizer.  It’s very easy to do.

Unbaked cheese straws

Cut left over rolled out pastry dough into strips of about 1/4 ” thick.  Take string cheese and cut into strips that are the same thickness as the pastry.  Starting at one end roll the pastry around the cheese until it is all covered.  Pinch the ends.  Brush with egg wash and sprinkle a dash of paprika.  Place in a 375 degree oven for about 10 minutes or until golden brown.  Enjoy!

Baked cheese strawCheese straws and soup

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