The Food Lab: Eggs Florentine

Today’s Meatless Monday post is from my husband Aaron. Just FYI there will be a lot of Throwback recipes this month as it’s the 1 year anniversary of Food52 Cookbook Club.

There is a confession I need to make – I absolutely LOVE The Food Lab, and everything Kenji does, so I am biased. But I’m biased because his recipes (and ideas behind them) make good sense. There are a bunch of videos of his on YouTube for various things, including one that talks all about eggs. Just ask Jen. After watching said video, I spent the next hour or so telling her all about what Kenji had to say about eggs!

Eggs Florentine is basically a poached egg with cooked spinach instead of ham or smoked salmon on an English muffin covered in Hollandaise sauce. Kenji shows you how to ensure your mayonnaise or Hollandaise sauce doesn’t split. It is probably the easiest Hollandaise I’ve made (and one of, if not THE tastiest). And out of the kindness of his own heart, Kenji gives you two methods to make the sauce – one for if you have an immersion blender, and another for the rest of us with standard blenders/food processors. Basically, you blend egg yolks, lemon juice and hot water, then slowly add melted butter to the blender/food processor to mix all the ingredients, and then season with salt and cayenne (optional). So easy and so nice!  The spinach for the Florentine was cooked with garlic and seasoned with salt and pepper – nice and easy, and nice and quick…and again, very tasty.

As an aside, an awesome tip I got from Kenji on poaching eggs is, if you’re having more than a few friends over for brekky, you can poach the eggs the day before (he may have even said up to 5 days before, but I’d check that before trying it!), put them in iced water and keep them in the fridge, then on the following morning, pop them back into the simmering water for about 30 seconds and they will be right to go! Very handy instead of trying to evenly poach a dozen eggs at the same time.

I’d highly recommend The Food Lab’s Eggs Florentine for a very nice brekky, or in our case, for brinner (breakfast for dinner), as it was fairly quick, easy and VERY tasty.

Two Eggs Florentine


In My Kitchen: February 2018

January we were in full swing school holiday mode, with lots more busyness about the house for a change!

Anybody else have an odd cheap container that you have in multiples?! We picked up 10 of these from Kmart for $2 each last year for a Year 9 science project and I’ve found that they make the best containers for proofing bread doughs. Now I wonder how I lived without them.

Zucchinis and more zucchinis from work friends and playgroup friends. We love zucchinis so will never refuse!

Another generous gift, a small jar of raspberry rhubarb jam. Had this on toast for breakfast quite regularly this month.

Sick company while making a birthday cake for my now 12 year old. Our poor gorgeous daughter refused to lie down anywhere more comfortable unless Aaron or I were with her.

Speaking of birthday cakes – this special boy of mine chooses the same flavour every year, caramel apple, no matter that it’s January and that’s more of an autumn flavour, his wish is my command. (Notice that 24 hours later, the princess is smiling again!)

And here she is with her morning cup of tea…what is this habit that we have started (don’t worry, it’s camomile)?!!

Every time I grab a recipe from this card file I want to smile and cry at the same time. These ladies gifted me this at my bridal shower almost 17 years ago and I wish we weren’t separated by a great big ocean all the time.

The 2 year old sampling the results of that previous recipe. We picked up this learning tower second hand a few months ago from a lady who made it but it didn’t suit her kitchen – and it even matches our bench tops!

Care package from my mom included this cute little packet of gingerbread peeps. I love marshmallows more than just about anything so these were a lovely afternoon tea treat one day. Nevermind that they’re like 100% sugar.

A present given to one of the kids that graces my kitchen window. To me it’s a little piece of home.

Teenage invaders. We found these recliners on gumtree for a steal and bought them to go in their bedroom under their loft beds so they had a place to sit and chill and read. They spent a fair bit of time this month playing Mario Odyssey in front of the aircon instead, well, until the tennis started and they got kicked out.

My current cookbook spot with library books, food magazines and a few extra books from home.


Thanks to Sherry’s Pickings for hosting the In My Kitchen link up for this month. To learn more, click on the logo to the left.

Throwback Thursday: Zucchini & Orange Marmalade Tea Cake from Tartine

Throwback to September 2017, when the Food52 Baking Club was going through Tartine Bakery’s book. I could not get my hands on it, despite it being in our local library’s catalogue, so I ended up spending a lot of time just drooling over what other people were making.

The library actually had pulled it from the collection and chucked it in their annual book sale, I guess because they’d decided it wasn’t worth having on the shelf anymore. I ended up buying it for $2! Only trouble was that it was missing 2 pages. Flash forward to yesterday when I spotted the Kindle book on sale for $5. So now I’ve got two versions of it!

Anyhow, we’ve been graciously given so many zucchinis this month, so I’ve been starting to get creative as to how to use them so we don’t get sick of the old faithful recipes. And I remembered a lot of people raving about this tea cake, loaf cake, quick bread, whatever you want to call it, so I thought it would be worth the risk since it was a cooler day to give it a try.

This batter was crazy easy to put together. I used my stand mixer, even though I really could have done it by hand. You beat eggs, oil, sugar and marmalade together, then add in zucchini and salt and then your dry ingredients and toasted walnuts. I toasted them while I was grating the zucchini as the oven preheated. I sprayed my loaf pan and then poured in the batter and sprinkled on a bit of sugar for a nice, sweet top crust. In the oven for 70 minutes, and voila!

The flavour combination was so unusual to me when I first saw it, but having tasted it, boy oh boy, is it a winner! I will definitely be making this again and again when I have zucchinis on hand. Aaron asked if I could make sure that the coworker who gave us only some of the zucchinis we’ve been given could try it and I thought it would be cool to buy the mini loaf pan I saw on sale in January   at David Jones to make miniature versions so he gets a whole cake rather than a portion of a slice. So when I say making it again and again, I mean I’ll be doing it again this weekend even!


Mastering the Art of French Cooking: Boeuf Bourguignon with Buttered Peas and book review

For the final recipe of the month, I chose Julia Child’s famous Boeuf Bourguignon. Because we still don’t have our oven fixed (I know, right!) I adapted it with help from this recipe so we could use our slow cooker instead.

It’s a long recipe, but no part of it is difficult. You chop up an onion and a carrot and the beef and you cook them in some oil and butter, then chuck them in the slow cooker with herbs and beef stock and red wine and cook them for 8 hours on low. Then about an hour before it’s done, you cook the mushrooms and onions (and the boiled potatoes) separately to bring together at the end of the cooking time.

The only trouble we had with cooking it this way is that at the end of the cooking time when we drained the liquid to put in a pot to reduce for a sauce, there was still SO much liquid left. Like none of it had evaporated at all. This wasn’t too much of a problem, it just meant that it took longer to get the sauce we were after.

I stirred the boiled potatoes in with the meat and other vegetables, because to be honest, I’m not a big fan of boiled potatoes and figured this would be the best way to give it more flavor and make it more palatable to my taste.

We served it with buttered peas from the book, adapted again by using frozen peas and cooking it in the microwave. I couldn’t be bothered shelling peas and cooking them another way, and these were really scrummy and seem to have become a regular side dish for us at the moment.

It seems strange to try to review Mastering the Art of French Cooking based on only 4 recipes. What I can say is that everything we’ve made has been fabulous, and that each recipe is very comprehensive. I appreciate the nostalgia of the book, and love the cuisine, but wish that we had done this at a different time of year since I live in Australia and it is the middle of a hot summer. I’m sure that I’ll return to the book in the colder winter months to try out a lot of the recipes that the Food52 Cookbook Club members in the Northern Hemisphere were making that looked delicious, but for me, I really wanted to try a variety of recipes and savoury, but everything summery seemed to be eggs and desserts. The only criticism I have is the lack of photos. I understand why this is, but when you’re working from just a recipe title and most are in French, photos would make it much easier to browse and choose things to cook.

To see the other two recipes I’ve tried from this book click on the links below:

Creamy Sundried Tomato & Spinach Pasta

This is one of those recipes that I had on Pinterest for ages before I tried it, but after I did, it quickly became part of our regular vegetarian meals since the kids love it and it literally takes 10 minutes to make. Because I have to cook for a big family though, I’ve obviously had to adapt it from the original recipe in order for it to feed us all.

First, on a back burner, prepare 500 grams of wholemeal pasta according to the instructions (I use spirals because they cook in 6 minutes). While that’s happening, in a large skillet, heat up a little olive oil and brown 1 diced onion and 1 teaspoon of crushed garlic.

Then add 1 cup of chopped sundried tomatoes and 1/4 cup of tomato paste.

Add 2 tins of diced tomatoes and stir to combine.

Add 3/4 cup of light sour cream mixed with 3/4 cup of light Greek yogurt and stir to combine.

Add roughly 3 cups of baby spinach (I just guesstimate – 2 big handfuls) and season with salt & pepper.

Leave that to wilt while you drain the pasta and add it to the skillet, then stir everything together and voila! You are ready to dish up dinner.

We like to top ours with grated parmesan (and lots of red chilli flakes for the adults).

Throwback Thursday: Rolled pavlova with peaches & blackberries from Sweet

Throwback to December 2017, when Food52 Baking Club was going through Sweet by Yotam Ottolenghi & Helen Goh…so many beautiful desserts and so little time. I managed to make the yoyos and the gingerbread tiles, but figured I’d have to wait til after the silly season was over to return to the book. Well, with Australia Day being tomorrow I thought it was only fitting that I make a pavlova and this book has more than one to choose from!

I’ve never made a rolled pavlova before, but the recipe was really straight forward (see online version here), it’s just egg whites whipped with caster sugar and then 2 teaspoons each vanilla, white wine vinegar and cornflour. Spread it out on a sheet pan, mine was bigger than the recommended size and filled it to the brim and bake for 35 minutes. Even with the bigger pan mine started to overflow, but didn’t quite make it to spill in the oven, so all was well.

Spread over whipped cream, fruit and almonds and roll it up, then place the rest of the cream along the top with remaining fruit and almonds and enjoy! Hopefully you can’t tell from the picture what a mess it was, spilling out everywhere, but it was yum all the same.

I wished I’d had baking paper, but we ran out earlier this week and I haven’t made it to the shops for more so I lined my pan with foil instead. I think this caused the meringue to be a little wet on the bottom, but like I said just before, it was still yum!

Since I haven’t perfected the roll I think I will give this recipe another go at a later stage to see if I can do better. It was a real crowd pleaser and I reckon if it looked better it would have had a much bigger wow factor.

Mastering the Art of French Cooking: Gratin Dauphinois

For today’s post my husband Aaron returns to take us through Julia Child’s Gratin Dauphinois (scalloped potatoes) from Mastering the Art of French Cooking.

Taking advantage of a reduced price Christmas ham, we needed a side dish that would go nicely with glazed ham, and we had wanted to try Julia Child’s scalloped potatoes for some time, so this was the perfect opportunity to give them a go.

When going over the recipe, my initial impression was that there wasn’t enough potatoes to feed our growing family, but when you add butter, cheese and milk, it gets to be quite heavy and there was plenty for us all.

The only real change we made from Julia’s recipe was to use crushed garlic in the stead of a 1/2 garlic clove, which possibly resulted in garlicky-er potatoes, but that really wasn’t a problem.

As above, the scalloped potatoes (I did old school thin-ish slices with a knife, but this recipe would definitely benefit from a mandolin) are joined by garlic, butter, milk and cheese (we had lots of Monterey Jack in the fridge so that’s what we used) . Add a bit of salt and pepper, throw this layered goodness into the (not quite working properly so they took a bit longer) oven, and we had a very tasty dish that complimented our ham very nicely, and the kids all LOVED it.

It will definitely be a recipe we will have again in the future.

Meatless Mexican

I was so excited to see that you can now buy canned pinto beans in Woolworths that I couldn’t wait to have bean burritos for dinner. (We seriously bought 12 cans of them and also 12 cans of black beans because they were super cheap this week!) This is a meal we do quite often that I’ve adapted from several recipes to easily accomodate vegans, but you can also easily add an animal protein for the meat lovers (or if there’s a crowd to feed). But on Mondays, this is often what it looks like.

Mexican corn cake

It started with this recipe, but my method is much simpler, and instead of butter and milk, I use canola oil so vegans can enjoy it too.

Preheat your oven to 180C. Cook 1 1/2 cups frozen corn with 1/4 cup of water in the microwave for 2 minutes. While this is happening, chuck the following ingredients into a small casserole dish: 1/2 cup canola oil, 1/3 cup masa, 1/4 cup polenta, 1/3 cup sugar, 1/2 tspn baking powder and 1/4 tspn salt. Then add the corn and water and use a stick immersion blender to mix it all together and to break up the corn kernels. Bake in a water bath, covered, for about an hour. I use a large ice cream scoop to serve like you’d see in many Mexican restaurants in the US.

Mexican rice

I got the original recipe here, but I’ve changed it so I can make it in my rice cooker.

Place 2 cups long grain white rice, 1 diced onion, 1 diced green chilli, 1 can chopped tomatoes, 2 cups vegetable stock, 1 Tbspn cumin, 1 tspn minced garlic, and 1/2 tspn salt in your rice cooker and stir together. Let it cook and then devour!

(If you have lemon or lime juice on hand, or fresh coriander, throw some of that on before serving. Usually we make guacamole, but alas there were no avocados at the store, so today we served it plain.)

“Refried” beans

I’m not sure where this recipe originated anymore, but basically it’s another throw everything in and give it a stir recipe. Drain and rinse 1 can of pinto beans and 1 can of black beans and place in a small saucepan. Add 2 cups of vegetable stock, 1 small diced onion, 1 tspn garlic, 1 diced green chilli and some salt to taste. Cook on high until the stock has reduced by half (about 20 minutes). Mash with a potato masher or use your stick immersion blender (this helps break up the onion and chilli). If it’s too watery continue to cook until desired consistency.

From here I just set out other staples (chopped tomatoes, shredded lettuce, grated cheese, sour cream, salsa, hot sauce, tortillas, taco shells and corn chips if I have them) on the table and everyone does what they want. I made myself a bean burrito with refried beans, lettuce, tomato, cheese and sour cream in a wholemeal tortilla and then had rice and corn cake on the side (sadly our salsa was moldy and we’re out of hot sauce – clearly I’m in holiday mode still). If we’d had guacamole, I would’ve made a cheese quesadilla and had everything else as sides to dip them in. Aaron and my oldest two like to chuck everything into a tortilla as part of their burritos. Or if we have corn chips they like to make nachos and throw everything on top of corn chips and cheese that they’ve warmed together in the microwave.

The only things that make this meal vegetarian rather than vegan are the dairy products that accompany it (ie sour cream and cheese). If we were to serve this meal to vegans I’d simply make sure to have guacamole as a creamy condiment for them and wouldn’t sprinkle cheese on the refried beans like I did tonight.