September 18, 2012 § Leave a comment
Me, I am not. Snooze is my best friend. Funny that the sound of the alarm does not exactly wake me up but rather does the opposite. It’s in the mindset, some say, but I don’t know…
I, however, love breakfast and no matter how late I wake up, I hardly skip it. On weekdays, I usually have something simple like jam and butter on bread, granola with either milk or yogurt or just yogurt and some fruit – anything that is fast and easy because I’m always late.
Now, breakfast on weekends is a different story. It usually is more special, grander, prepared with more love and attention. Eggs are usually reserved for the weekend and I am, at the moment, enchanted with Paprika on eggs. Not any kind of paprika, mind you.
Although a staple in my spice rack, Paprika was only meant to add color to chicken, stews, potatoes… until Pimentón de la Vera came into my life, that is. Smoked Paprika from the Tietar River valley in La Vera, Spain changed my concept of Paprika forever. It is the precious spice used in Spanish chorizo distinctly known for its amazing smoky flavor and aroma.
I am loving it in anything and everything, but most especially on eggs. They come in 3 variants – dulce (sweet and mild), agridulce (bittersweet and med hot), and picante (hot). The slightly sweet smokiness of my favorite variant, dulce, perks up the flavor of the eggs. Makes me excited to wake up in the morning… hmmm, maybe I should try making this on weekdays?
Baked Eggs with Pimentón de la Vera
What You’ll Need
- 2 eggs
- 1 tbsp. heavy cream
- ½ tsp. unsalted butter
- Pimenton de la Vera (dulce or picante)
- Salt & Pepper to taste
What You Do
- Preheat broiler for 5 minutes and place oven rack 6 inches below the heat.
- Crack eggs without breaking the yolks on a small bowl. Set aside.
- Place cream and butter on a ramekin dish and place under the broiler for about 3 minutes or until hot and bubbly.
- Quickly pour the eggs into the ramekin dish and sprinkle with salt, pepper and the a few dashes of pimentón.
- Return under the broiler for 5-6 minutes or until the whites of the eggs are almost cooked. The eggs will continue to cook after taken out of the oven.
- Cool for a minute and serve hot with toasted bread.
September 3, 2012 § 1 Comment
I have a thing about sausages. It is my comfort food. Growing up, my brother and I would make hotdogs with caramelized onion rings cooked in ketchup. It was my brother’s idea, I think. We grew up on that and once in a while, I’d still make these for old time’s sake. But I’ve come a long way with my sausages. I’ve soon learned to love all kinds of sausages from chorizo to kielbasa to our local longganisa.
Credits: Kaboks’ SFJ Christmas Treasure papers.
So when I saw sausages drying on a sidewalk in Luang Prabang, I knew I had to get my hands on some of those and ordered the first sausage I spotted on the menu. Luang Prabang has exceptionally good sausages. Sweet and herby with a hint of heat from the chili peppers. The lemongrass and the juice from Kaffir lime delivered a flavor that is so distinctly indochina.
That and sticky red rice, add the casual, cozy open-air ambience of Mango Tree and it was pure bliss.Mango Tree Ban Vat Nong, Sakkarine Road, Luang Prabang, Laos +856 71 253-888 / 253-750