Sunday Lunch

Rich had an early morning meeting this week, which meant I had an early morning this week. He feels terrible if he wakes me, but on the bright side, it meant I had the time to make myself a nice breakfast — instead of what I usually do, which is sit at my desk and eat leftovers or a microwaved bowl of Cream of Wheat. Mind you, I have no complaints about my usual breakfast, but it really was nice eating something fresh and warm. On the weekends, Rich usually makes us challah French toast or waffles, but I lean towards savory when I’m on my own. So savory breakfast it was.

Breakfast was really based on what was in the fridge, which is how I suspect most people make their meals. I had fresh tarragon in the house because I made my favorite bean salad for Suzie and JoJo’s Jewish wedding potluck. I know, I know, you’re probably confused because we already went to their potluck wedding, but this was the Jewish wedding. (You may have seen the Instagrams of them under the chuppah – I was one of many posting in real time.)

But back to the tarragon, which I decided at that ungodly hour would be a great addition to scrambled eggs. I feel a little silly writing down a recipe for some scrambled eggs, but the breakfast was good enough to repeat in the same week, so I thought it worth mentioning here. In my defense, I scooped the eggs on top of some lentils that I had cooked up earlier in the week. They were done in my pressure cooker and took all of 10 minutes to do, and I’ve been adding them to salads since. If you have a pressure cooker, I suggest you do the same right now. But honestly, even if you don’t, go and put some lentils on. They’re a great legume because they need zero soaking, so you can cook up a pot of them in less than an hour. And they taste really good just plain.

I was so impressed with my creation that by the end of the day I had told both Sara and Sylvie. They both agreed it sounded delcious, but Sylvie thought that scrambled eggs with tarragon and lentils made more sense as a lunch, “with a nice green salad on the side.”

(Quick note: Shavuot, the holiday of dairy is at the end of the week, and my apologies for not posting the savory cheesecake I baked once upon a time with hopes of sharing, or the dulce de leche tapioca pudding I just came across. I just really liked this meal and wanted to share it with you.)

Scrambled Eggs with Tarragon and Lentils

Ingredients

1 cup dried lentils, rinsed and picked over

2 cups water

4 eggs

2 scant teaspoons fresh tarragon, chopped

2 pinches kosher salt

2 Tablespoons milk

2 Tablespoons cheese (Really, whatever you have on hand. I had some yogurt cheese that I tore into bits the first time I made this, and grated Manchego for the second time.)

Directions

Cook lentils according to your pressure cooker’s instructions. Mine take 10 minutes. Or, cook them this way.

In a medium-sized bowl, whisk together the eggs, tarragon, salt and milk. Heat a nonstick sauté pan on a medium flame. Because the pan is non-stick, I didn’t use added fat. But if you feel more comfortable adding fat, then melt a half tablespoon of butter in the heated pan. Once your pan is heated, and/or your butter has melted, pour the whisked egg mixture to the pan. Let the eggs heat in the pan for about 1 minute. Don’t touch them during this time. Let them do a little cooking. Once you see the sides start to firm up, use a heat-resistant rubber spatula to push the sides of the egg mixture towards the center of the pan. The eggs will start to firm during this time. Use the spatula to push the eggs from all sides of the pan towards the center. The cooking of the eggs will probably take no more than 3 minutes. As the eggs firm up into a fluffy mass, add the cheese to the pile and allow it to melt. Once the cheese has melted, remove the pan from the heat.

Place two-thirds cup of heated lentils into a smaller bowl. Top the lentils with half the eggs. Enjoy with a nice piece of toast, and, if it’s lunch time, a small green salad.

Serves two.

Just Married

It’s not every day your friends elope. Well, ours did. On Friday.

We should have known something was up when Suzie and JoJo sent us a printed invitation for a Shabbat potluck in the park. Technically, there was no way it could have been a wedding invitation, because observant Jews can’t marry on the Sabbath. (And since Suzie is in rabbinical school, she definitely knows the rules.) Well, they surprised us all and got married at Cambridge City Hall on Friday morning. Our Facebook news feeds announced the good news, and we were all able to enjoy the photos from our desks at work.

For our contribution to the wedding feast, I made beet tzatziki, using a recipe of Ana Sortun’s (of Oleanna and Sofra Bakery). There’s something about beets that makes me think romance: the deep pink color, their sweet earthy flavor. I used an entire bunch for the recipe, and their prep couldn’t be easier. Trim the stems if it’s a whole beet, wrap each individually in foil, place them on a baking sheet (this protects your oven from beet drippings) and toss them into a preheated 450 degree oven for about an hour. I say an hour because there’s no hard and fast rule for a beet; you’ll know they’re done when a sharp knife slides easily into the root. When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel if you’re not scared about staining one. (I personally am.) Grate the beets using the large holes of a box grater.

And don’t toss those stems and leaves! They are a fantastic dish unto themselves; think of them like a leafy green, like a Swiss chard. Sauté them up in some olive oil and chopped garlic for another tasty dish.

Beet Tzatziki from Spice: Flavors of the Eastern Mediterranean by Ana Sortun

Ingredients

1 cup cooked, shredded beets

1 teaspoon finely chopped garlic (about 1 clove)

2 teaspoons freshly squeezed lemon juice (about ¼ lemon)

1 teaspoon salt

1 ½ cups whole-milk plain yogurt (I actually used a low-fat Greek yogurt and no one knew the difference)

1 Tablespoon extra-virgin olive oil

Black pepper to taste

1 Tablespoon chopped fresh dill

Directions

  1. Place the garlic into a medium mixing bowl with the lemon juice and salt. Let it stand for about 10 minutes. This takes some of the heat out of the raw garlic.
  2. Stir in the yogurt, olive oil and black pepper.
  3. Fold in the shredded beets and dill, and re-season with salt and pepper to taste if necessary. Serve the beets cold or at room temperature.