Instant Scrambled Eggs

Let’s face it, scrambling an egg is already one of the easiest meals you can make.  But what if it was even easier and faster?

  1. Put 2 tablespoons of oil in a small saucepan over high heat.
  2. Crack 2-3 eggs into a small bowl, season with salt and pepper, scramble with fork until whites and yolks are thoroughly mixed.
  3. Have plastic spatula at the ready.
  4. (caution: this step produces significant amounts of steam) when oil starts to smoke, pour eggs into hot oil.
  5. Pull cooked egg away from sides and bottom of pan, allowing remaining liquid to come into contact with hot pan.
  6. Mix and continue until egg is thoroughly cooked, about 10-15 seconds.

The eggs literally have no time to burn, deflate, dry out, or do pretty much anything else in the 30 seconds it takes to do the cooking!  And they can’t stick, because the pan is coated with olive oil.  You get nice, fluffy scrambled eggs with a total prep and cook time of about 2-3 minutes.  Probably could do the entire thing in under 60 seconds if you practiced.


Creamy Potatoes and Leeks

Usually I just have a baked potato with my steak, but I decided to get a bit fancy this morning:


This recipe is based on a recipe for “creamed potatoes and spring onions” from Fine Cooking, but that recipe had lots of things wrong with it that I had to fix.  Like labeling white wine as “optional”.  Not including any garlic.  Boiling water over medium high heat.  WHO DOES THAT???  It’s not like you have to worry you’re going to burn the water …

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Sirloin Steak with Chimichurri Butter

I’ve been starting to make compound butters more often, mostly because they are absurdly easy to make.  Just take a bunch of strongly flavored herbs and spices, mix them into softened butter, and freeze.  And they keep forever so you can just pull them out of the freezer whenever you want to use them.

Also, sirloin steaks were buy one, get one free.  So it seemed like a good time to experiment.


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Lemon Caper Perch

I don’t think I’ve ever had perch before, and saw it in the grocery store, so I decided to try it.  Since I have no experience with it, I just threw it in a bag with lemon juice and capers and cooked it at 140 degrees during a few meetings …


In hindsight, I should have gone with my instincts and cooked it at 130 instead.  But it was still pretty good.

Yet another example that simple recipes can be fast, easy, and also great.


Overly complicated recipes are often overly complicated.  The best recipes feature a small number of excellent ingredients, and let the excellence of the ingredients and the appropriateness of the pairing drive the success of the dish.

The exception is of course the egg.  It’s one of the few raw ingredients that can be made into a large number of delicious one ingredient recipes.  Most other recipes need at least two, and Raclette needs exactly two.


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Best Meal of the Trip: Salt Lake City

The winner is actually a place I have been to before on a previous trip.  It was recommended by a colleague who is a big fan of Diners, Drive-Ins and Dives and used it to plan his trip meals.  You’d never think to get a Philly Cheesesteak in Salt Lake City, unless you were FROM Salt Lake City, and knew about Moochie’s Meatballs and More!


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