I made an amazing breakfast.
The initial plan was to cook down some spinach and tomato and then scramble an egg in it – pretty standard.
And it started out simple enough with about as much fresh spinach by volume as the tomato (so there ended up being a lot more tomato once everything cooked down).
But this was a big, luscious tomato from my mother’s garden, so it released a lot of liquid. So I poured off some of the liquid (into a jar to keep since I could put it in rice or soup or something – and it’d be wasteful otherwise – and don’t judge me because just wait until the depression or the apocalypse hits because then you’ll all want me to be managing your foodstuffs so you won’t get scurvy), and then I poured off some more. And then I realized that it was just willing to cook down into sauce.
I added a bit of 5 spice powder for fun.
So instead of scrambling the egg, I just cracked it in and gave it a lot of channels into the goody and poached it right there, covering the pan occasionally so that the top would steam cook, too.
And I ground some pepper and sprinkled kosher salt on top.
And oh my, it was like pudding – tasty savoury egg, tomato, and spinach pudding. Only sexier.
I have enough spinach to try it again and see if the results are repeatable.
And there was a salad with za’tar
I went home last weekend, and I ended up cleaning out and organizing my mother’s space cabinet. A while back, she had purchased a tiny container of zatar from Penzey’s because it sounded unlike any of the other stuff in her cabinet (we’ve never cooked with sumac much). A few years later, it still hadn’t been used, and it wasn’t sounding like anything my father would enjoy, so it came home with me.
My initial plan was to soak it in lime juice and then taste it and build a salad dressing from there. Luckily, however, I looked it up online before I started, since apparently it has a sour taste that can replace lime/lemon/tamarind in recipes. So once I knew that was how it slotted in, it became easy and I’ll be able to use it regularly.
roasted zucchini, yellow squash, eggplant, and bell pepper (rewarmed in the microwave)
3/4 tsp za’tar
1/2 tsp crushed mustard
2 Tbsp white balsamic
2 tsp soy sauce
1 Tbsp honey
2 Tbsp red wine
3 small scallions, sliced