Breakfast Bread Pudding

Like everyone else in America, we’re caught up in the Steven Avery documentary on Netflix. We’ve been addicted to this show, huddled under covers, eating this bread pudding. This cozy and comfortable casserole will fortify you against the evils in the world, and for hours of digesting this docu-series.


Breakfast Bread Pudding

1 stale large loaf gluten free bread, cubed (about ten cups of bread)

1 medium onion, diced

8 oz mushrooms, sliced

2 tablespoons butter

1 1/2 lbs maple breakfast sausage

12 eggs

1 cup whipping cream

5 cups broth (chicken)

1 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoon dried sage

Handle your bread cubes. If they are not very dry, toast them in the over before moving forward.

Saute the onion in one tablespoon of butter, remove the onion from the pan and saute the mushrooms in the remaining butter. Saute the breakfast sausage until cooked and crumbled.

You’re going to need a large casserole dish for this one. Pour the bread, the meat, the mushrooms and the onions in the dish. Make sure that you have even distribution of the ingredients in the dish.

Whisk the eggs, the cream, broth, salt, pepper and sage together and pour over the bread. Make sure that the cubes are soaked, if any are above the liquid, press into the liquid.

Bake for 1 hour and ten minutes at 350.


Quiche with Potato Crust

I love potatoes. I love their flour-y flesh covered in butter and salt. Address your potato love by combining it with quiche. quiche with potato crust Quiche with Potato Crust

One large bag shredded potatoes

15 oz chopped kale

12 eggs

1 onion, chopped

2 tablespoons olive oil

1 teaspoon nutmeg

Oil a rectangular baking dish and arrange the potatoes in the dish. Lightly press the shredded potatoes into the sides of the dish as you would a crust. Bake the potatoes for 40 minutes at 400 degrees, until browned.

Saute the kale and onion in the oil for fifteen minutes. Whisk the eggs with the nutmeg and stir in the kale and onions. Pour the egg mixture over the potatoes. Bake at 350 degrees for thirty minutes, or until the eggs are cooked.

Main Courses


When I was first dating my now husband, I visited his family in Kansas City and Iowa after the Christmas holiday. While waiting in the airport, I picked up an issue of Saveur that contained a recipe for Matambre. This was several years ago now, and I only recently came across the magazine again and decided to revisit the Argentine dish of flank steak rolled around carrots and hard-boiled eggs.



2 1 lbs flank steaks, butterflied length-wise

4 hard-boiled eggs

4 smaller carrots

1 bunch parsley, roughly chopped

1 teaspoon red pepper flakes

2 cups beef broth

salt and pepper

Lay the butterflied flank steaks on a board and pound them so that they are the same thickness across the whole steak.

Peel the carrots. Slice each carrot once length-wise, and once across.

Peel the eggs. Slice each egg into six even rounds.

Sprinkle the beef with salt and pepper and the red pepper flakes. Arrange two carrots and two eggs across the beef in rows and sprinkle the parsley on top. Roll each piece of beef tightly, and tie off.

Cook, covered, with the broth for 1 1/2 hours at 400 degrees.

Sauces & Other Extras

Home-made & Paleo Mayo

Guys, guys, guys. So it took many, many failed attempts, I have finally figured out how to make the most easy, most fool-proof mayonnaise recipe, ever. I have read so many mayonnaise recipes, and so many of them have broken. And, by the way, did you begin to think that mayonnaise was our favorite ingredient? It has been in so many recent recipes because I have been celebrating my new mayonnaise-making skills! Follow these steps, and you too can master this temperamental condiment.

The mayonnaise.

The mayonnaise.


2 tablespoons water

2 tablespoons lemon juice

2 egg yolks*

2 teaspoons Dijon mustard

2 cups oil**

Plug in your food processor and put the water, the lemon juice, the yolks and the mustard in the bowl with the blade attachment. Blend these ingredients until completely combined. Then, with the blade spinning, pour the oil in the thinnest stream that you can manage, into the yolk mixture. Do not get rushed for time and think that you can pour the oil in anything but a thin stream, because then your mayonnaise will break and you will have completely wasted two cups of glorious oil.

Try this in Qomer Sauce or in Fresh Corn Slaw. Or smear this on bread before making your favorite sammich, or dip your french fries in it. Hey, guys, no preservatives, so go wild!

*I prefer to use pasteurized eggs for this recipe.

**Feel free to experiment with different kinds of oil here. I prefer to use grapeseed oil for a very plain mayonnaise. The mayonnaise in the picture made use of olive oil – and check out that pretty color. Be advised that more flavorful oils will produce strongly flavored mayonnaise.

Sauces & Other Extras

Qomer Sauce

The history of the Coloumbian Exchange hooked me in college. I took one Andean Anthropology class and I could not get enough. I loved hearing about the people and their culture. I was excited by the idea of chicha. I read volumes on chuno. The birthplace of the potato was fascinating. It is very possible that the whole quecha language was what caught me. The words sounded romantic, and rolled off of my tongue in drops thick like honey. Try this Peruvian-inspired sauce to taste a little of my own fascination (maybe it will hook you too).

(Qomer is quecha for green)

Eggs drenched in luscious qomer sauce.

Qomer Sauce

1 cup mayonaise

4 tablespoons neutral-flavored oil like grapeseed oil

2 tablespoons lime juice

1 tablespoon white wine vinegar

4 garlic cloves, roughly chopped

1 jalapeno pepper, roughly chopped

5 scallions, cleaned and roughly chopped

1 large handful basil

1 large handful cilantro

1 smaller handful mint

Dump all ingredients into a food processor and blend baby, blend! Every once in a while, stop the machine and scrape down the sides to make sure that everything is thoroughly mixed.

You may find yourself without access to fresh herbs. You may substitute the fresh mint for one scant tablespoon of dried mint, but you will have to let the sauce meld overnight in the fridge. Do not substitute the other fresh ingredients, however, just adjust the remaining ingredients that you can find.

Eat this on everything, even on hard-boiled eggs that you have inexpertly peeled.


Chorizo and Eggs

Chorizo is found in most grocery stores now, which means that there is an ever-present tube of Mexican chorizo in my freezer. Recently, my husband and I visited a new tex-mex restaurant that popped up down the street from our house. And, because my husband loves chorizo and eggs, and because that was an option on the menu, that is what he ordered. The burrito arrived in a flour tortilla, slathered with re-fried beans and with a huge amount of cheddar cheese. I am admittedly not the biggest fan of tex-mex, precisely for its love of re-fried beans and cheddar, but chorizo and eggs is no place for re-fried beans. Its a texture thing. 

I like fixing things. So we made chorizo and eggs and home. And hey, we already had the chorizo.

chorizo and eggs

chorizo and eggs

1/8 lbs chorizo

3 eggs

1/4 yellow onion, thinly sliced

olive oil

1 Tbsp butter

a sprinkle of salt

Corn tortillas, warmed.

1. Saute onion in the olive oil until soft.

2. Add chorizo, saute for five to ten mins, until cooked.

3. Whisk eggs with salt and pour into the pan. Stir eggs frequently to develop large, soft curds.

4. Finish with a pat of butter.

5. Serve with tortillas.