Why is bread making so daunting? It really shouldn’t be. I’ve made plenty of quick breads at home like scones, biscuits and Irish brown bread without a problem. But you see, they don’t require yeast. There’s something about using yeast and letting things proof for a long time that puts me off of making those types of breads. (more…)
Have you ever been asked the question ‘If you could eat one food item for rest of your life what would it be?’? I remember growing up we’d always play those kind of question games with friends. ‘What would your last meal be?’ ‘If you could eat this or that which would you choose?’ ‘Would you rather run a mile in the snow with no shoes on or jump in a pool of rats covered in peanut butter?’ WHAT?! haha. Back to the original question, my answer would always be rice. You can do anything with rice – onigiri, kimbop, maki rolls, sushi, fried rice, rice with soup, rice porridge, rice cakes, rice tea, soju (that’s made with rice yea?), rice salad, rice everything! Can you tell I’m Korean? You’re probably asking yourself ‘What does baked eggs au provençal have to do with rice?’ Well, of all the rice dishes in the world, my go-to rice dish is rice and eggs. So simple – so perfect! If you were to ask me now what food item I’d eat for the rest of my life, I’d say the humble egg (I could still do rice too – rice and eggs haha). Every which way you prepare an egg, it’s always so delicious.
Egg and rice is something you make when you’re home alone and couldn’t be bothered to cook. It wouldn’t make much of a blog post, so today I’d like to share with you one of my more fancier egg dishes that I absolutely love – Baked eggs au provençal. I came across this recipe a few years ago. It’s from Barefoot in Paris: Easy French Food You Can Make at Home. I don’t necessarily follow her exact measurements, as with most savory dishes I make. It must be the Korean in me – a pinch of this, a pinch of that. It’s so hard trying to learn recipes from my mother, but I’ll save that story for another day. Here are the ingredients we will be working with today, plus parmiggiano reggiano, salt, pepper and a nice crusty baguette.