Rubbishy Cookery

  The star of this recipe is the black garlic so I hope you can get some. If not, it’s just a good ‘ole goat cheese omelette and also wonderful. Ingredients: Note the black garlic, above photos. Directions: Heat some butter in a nonstick pan on medium high heat: Beat your eggs and add a little salt. I forgot I had some fancy truffle salt so I’ll add that for more umami. Add the beaten and lightly salted egg mixture to the pan with the melted butter: And start moving the mixture around, almost like you would if you were making scrambled eggs: When the egg mixture is starting to set, stop scrambling and start spreading them out evenly (but there will be egg lumps and bumps—that’s okay!) and turn the heat down to low: The top of the eggs will still look undercooked and that’s fine!  Add a middle row of crumbled black garlic. It’s very soft and spreadable and will stick to your fingers (tasty!) but distribute them as evenly as you can in a line down the middle: This is two black g...

  I have been on a lifelong quest for a way to make perfect scrambled eggs and I believe, dear reader, that I have found it. Based loosely (very loosely) on the YouTube videos of a famous Master Chef host’s recipe (who shall go unnamed in case of copyright infringement, but will be obvious to anyone who has ever been on the internet looking for scrambled egg videos), mine deviates into decidedly rubbishy territory, while maintaining (in my humble opinion) the taste and texture of the high falutin version. Ingredients: Here are the main differences between my ingredients and G.R.‘S: he uses a chef’s quality stainless steel saucepan, I use a T-Fal Teflon pan that is perpetually on sale at Canadian Tire. He used unsalted butter, I’m using salted. He used crème fraîche, I’m using sour cream. He used fresh chives, I’m using freeze dried. But it’s all good! Directions: Unlike G.R., who puts his cold butter and unmixed eggs all directly into his bougie saucepan, I’m mixing my eggs first i...

Hello again! Where did I go? I got a bit lazy and didn’t feel like blogging for a while, but then I discovered this recipe—did I invent it? Doubtful, but maybe?—and had to document it. Let’s face it. This blog is my personal recipe electronic notebook… Anyway, you need to try this, it’s so good! Ingredients: Directions: Melt a good chunk of salted butter in a nonstick pan on medium high heat until sizzling. Beat two eggs in a bowl until frothy. Get your mise en place ready with the other stuff. That means chop the tomatoes annd basil, and crumble the feta cheese. And giddy-up! Once the butter is sizzling, but before it browns, toss in the chopped cherry tomatoes and sauté: While the tomatoes heat up and cook in the hot buttery pan, chiffonade (I believe that’s the word for delicately chopping rolled up leaves to avoid bruising) the fresh basil leaves: Don’t abandon your tomatoes! Keep sautéing! And get your beaten eggs ready: I’m not adding any salt to the eggs, just pepper. Things are...

It’s fall! It’s apple season! Finally! This is a basic apple crisp/crumble recipe that apparently was also once referred to as Apple Betty, which doesn’t sound quite right in 2024. I originally found it here: Which was found in this vintage 1980s cookbook that came for free with the very first microwave oven my parents ever owned: That was back in the early days of microwave ovens, when they were promoted as a conventional oven replacement, and this book has recipes for full course microwave cooking, including « roast » chicken.  If you are interested , here is the original microwave version recipe for today’s dish, with my mother’s annotations and approval (hence the check mark): I don’t think I’m breaking any copyright laws printing this recipe, but just in case, please don’t tell Quasar. Or Betty. Anyway, we’re going to go off script, as usual. Ingredients: Directions: We’re going to have to peel some apples. Do you have an apple peeler? This handy device is a zillion years old,...