Hard boiled eggs Archives

Moms are cute. My mom especially, is very cute. I’ve told you about her, right? Last weekend Jonah and I went out to Cannon Beach with my mom and her boyfriend and my baby sister and my sister’s girlfriend, and we had a lovely weekend, and then my mom proceeded to send us home with two boxes of food. (Because she’s a mom and that’s what moms do, they give you food.) She tried to give us much more. She was going through the kitchen saying things like “Do you want some cream cheese?” (No.) “How about some romaine hearts?” (Yes.)

We got home around 8:30pm on Saturday, and all I wanted was food. And we had food. Lots of it. Thanks, Mom. I’ve had grilled romaine hearts at restaurants, and figured it can’t be that hard to make, can it? You guys, it was so good. Why have I been waiting this long to grill romaine hearts? It was super easy. The grilling softened and warmed the romaine, but retained some of that famous crunch. The eggs were perfectly cooked, if I do say so myself, the dressing was salty and tangy, and the breadcrumbs brought a great crispiness.

Grilled Romaine Salad

Ingredients

Romaine Salad

1 romaine heart per person
1-2 9-minute eggs per person (details below)
toasted bread crumbs to garnish

Dressing

2 tsp soy sauce
1 tsp fish sauce (optional)
1 Tbl balsamic vinegar
1 Tbl sesame oil
1 Tbl olive oil

Instructions

Romaine Salad

Heat your grill. Slice the romaine hearts in half lengthwise. Brush with oil. Grill until slightly charred and wilted, flipping, and repeating on the other side.

To make 9 minute eggs, bring a small pot of water with a sprinkling of baking soda to a boil. Lower in as many eggs as you are making using a spoon, slotted or otherwise. Boil for 9 minutes, drain, and rinse in cold water to cool. (As far as the eggs to, I have come to rely on this article/image from Bon Appetit as a guide for how long I should cook my eggs.)

Dressing

Make the dressing by combining the ingredients in a jar and shaking until thoroughly combined.

To serve, drizzle the dressing over the romaine hearts, top with sliced 9-minute eggs, and a heavy sprinkling of breadcrumbs. Enjoy.

As soon as I returned from Vietnam on Thursday, my mind quickly zeroed in on the upcoming holiday: Passover! While I sadly can’t make it home this year to celebrate with my family, I am going to have a small dinner at my house with my roommates. I don’t think we’ll do the whole seder, but I am looking forward to cooking some of my favorites and sharing this bit of tradition with my friends. Now, the age old question: should I stick with the known and loved recipes? Or try something new and adventurous? Here are some recipes I’ve been eyeing.

1. Haroset with Medjool Dates

Haroset on Weekend Finds // Serious Crust by Annie Fassler — This smooth haroset has medjool dates!

I love haroset. When I was in college, and I couldn’t go home for Passover, but I certainly couldn’t cook a whole seder in my dorm, I still made haroset. This haroset looks a little more smooth than the one I usually make, but I like the addition of the dates for sweetness.

2. Matzo brittle/crunch/toffee

Matzo Toffee on Weekend Finds // Serious Crust by Annie Fassler — Matzo, brown sugar, butter, and chocolate: what could be better?

There are a thousand different variations on matzo brittle. Seriously, you can find so many recipes from a quick google search (see David Lebovitz, HuffPost, or Smitten Kitchen). But I’m thinking I’d like to be a little adventurous and top the traditionally matzo, toffee, and chocolate with some more interesting ingredients like dried sour cherries, toasted coconut, or pistachios.

3. Brisket

Passover Brisket on Weekend Finds // Serious Crust by Annie Fassler — Decisions, decisions: which brisket recipe to make?

Perhaps one thing I’m most excited to make for Passover is the brisket. My mom made this recipe from Martha Stewart at least once when I was growing up, and it is the one that really sticks out in my mind. But there are so many good looking recipes, like this one from Bon Appetit, that I’m already having trouble deciding which to use.

4. Deviled Eggs

Deviled Eggs on Weekend Finds // Serious Crust by Annie Fassler — These asparagus deviled eggs look awesome.

I think making deviled eggs instead of simply serving plain hard boiled eggs might be more interesting and give me more chances to try something new. This recipe that Deb just posted on Smitten Kitchen looks great, and I love the use of a spring vegetable like asparagus.

5. Seder Plate

Seder Plates on Weekend Finds // Serious Crust by Annie Fassler — I love the color of this Victorian seder plate.

I don’t have a seder plate, and this year I’ll probably just put a bunch of ramekins on a platter and call it good. Still, I haven’t been able to stop myself from eyeing some beautiful (and some very expensive) seder plates. This Victorian era seder plate is fantastic – I love the color, and I love to think that I’d use the cake stand part year round. I like the more modern take on this stainless steel seder plate. And this painted ceramic plate reminds me of the one we used growing up.

6. Matzo Brei

Matzo Brei on Weekend Finds // Serious Crust by Annie Fassler — I like to sprinkle my matzo brei with sugar or syrup.

Because what else do you eat for breakfast during Passover?

Serious Crust

Tag: Hard boiled eggs

Weekend Finds 4:13:14: Passover edition!