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...

  This recipe could be subtitled: Or, how to use up refrigerator dregs and leftovers before going on a trip. Here we go! Ingredients: The photo above shows the ingredients I intended to use (chopped quarter green cabbage, big hunk of salted butter, one egg that turned into two eggs, and leftover Jasmine rice) when I started this meal, and it was simply going to be buttery stir fried cabbage with reheated (or waffled, see Recipe #11) rice and a fried egg. But then I got thinking about turning everything into a one pan meal and decided to go a different route, so out came these guys: That’s tamari sauce and toasted sesame oil in the photo above. Here we go! Directions: Melt big hunk of butter in the hot pan, add chopped cabbage and stir fry: Get the cabbage nicely cooked and wilted and a bit browned: Then add the cold leftover rice and incorporate: Get the rice nice and warm and browned a little, and stir in some tamari sauce and toasted sesame oil: Stir it all together then crack in...

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...

  As mentioned in an earlier blog post (Recipe #11), you can waffle just about anything. And yes, you can use the word waffle as a noun and a verb. At least here, at Rubbishy Grammary. Ingredients: As you can see in the above photo, the only ingredients are leftover buttery mashed potatoes and a seasoned waffle iron. If your leftover mashed potatoes aren’t buttery, or your waffle iron isn’t seasoned, you will also need oil. If you want to get extra fancy, you could also add some sautéed chopped onions. I wish I had thought of that earlier. Oh well. Next time. Directions: Preheat your waffle iron, green light means go: Add your cold leftover mashed potatoes to the hot waffle iron: And waffle: Until hot and golden brown: And that’s it! Serve as is, or make it a proper breakfast with two over easy eggs and hot sauce: So good!