The Flying Fork

04/19/2020

This is a bit of leftover black bean quesadilla from The Free State Brewing Co. topped with a fried egg and some onion/cilantro/pickled jalapeño and a side of cilantro lime rice. Prof that anything is breakfast if you slap an egg on it.

03/29/2020

Breakfast pizza:

1 sheet puff pastry
6 eggs
6 slices of bacon
Cheese
Herbs
Red onion

Lay the puff pastry on a cookie sheet covered in parchment. Punch up the edges a little to make a crust to hold egg in. Brush with egg wash. (1 egg, whisked with a tablespoon of water).

Preheat oven to 375.

Sprinkle with cheeses of choice. I used sharp cheddar, dill havarti, and a bruschetta Gouda.

Toss on some bacon and crack five eggs gently to cover surface. Sprinkle with herbs. I used dill, salt, black pepper, and some Cavendars.

Toss some fresh parm on top if you have it. I also threw some caramelized onions on half.

Bake 20 - 23 minutes until eggs are to your desired done-ness.

11/24/2015

What to do with that leftover bird.
http://www2.ljworld.com/weblogs/the-flying-fork/2015/nov/18/the-ultimate-turkey-sandwich/

I teach informal cooking classes to my friends once in awhile, and recently we decided that we needed to go over some Thanksgiving basics before the big event occurred.

11/24/2015

I always try to trot out a few tried and true Turkey Day Tasties. Here's my best stuffing!
http://www2.ljworld.com/weblogs/the-flying-fork/2011/nov/23/kiss-stuffing/

A few people have asked me about my World's Best Thanksgiving Stuffing recipe. Of course, that title is totally subjective. Except, it is the world's best stuffing. Because if you like stuffing that is thick and dense and heavy and blobish, you are wrong. Stuffing should be sort of fluffy. It should…

11/24/2015

For the day after Thanksgiving, when you need something NOT turkey and stuffing.

The minute Thanksgiving is over, the switch is flipped and I want to start eating things that have spice, color and are the dead opposite of the rich, creamy, salty foods of the holiday.

09/30/2015

http://www2.ljworld.com/weblogs/the-flying-fork/2015/sep/30/ramen-bowls-with-crispy-beef-make-a-quic/

I actually went all the way through college not having once even tried ramen. I just couldn't bring myself to do it as the idea sounded repulsive. Also, it hadn't occurred to me at that point that I could probably dress up the 10-cent dinner into something more exciting or even just palatable.

09/23/2015

http://www2.ljworld.com/weblogs/the-flying-fork/2015/sep/23/brussels-sprouts-for-grown-ups/

We all agree that we like Brussels sprouts now, right? I mean, growing up I never saw one, let alone ate one, and they were the fabled vegetable served by witches or those otherwise meaning to do harm to children, right?

08/26/2015

It turns out, my kids aren't huge fans of strawberries — something to do with the seeds. This made me sad, because I have fond memories of strawberry shortcake all summer long when I was growing up. Often, it was my job to make the shortcake, something I embraced fully because I liked to use extra s…

08/05/2015

Get on it. Trust me on the drink. Just. Trust.

If you don't have a garden, you probably know someone who does who's got cucumbers coming out of their ears. I promise. 'Tis the season.

08/03/2015

So so good. Come to Lawrence, eat at Leeway Franks!

When Lee Meisel opened Leeway Franks just two weeks ago in the Hillcrest Shopping Center in Lawrence, he wasn’t expecting so much business that he’d literally be running out of food – and even closing early some nights.

07/30/2015

I wrote last week about liking to cook simple things in the summer that aren't fussy, with ingredients that are easily accessible from the kitchen or garden. I also like to avoid turning on the oven, but when the heat index is over 100 degrees, sometimes indoor cooking is a necessity.