When the souffles went into the oven, I had no idea what to expect.  How high would they rise?  How would they taste?  These are the questions that always hold me back from experimenting with such dishes.  When there’s potential for failure, I become reluctant to even give it a shot.

Part of my love for food, though, is the challenge.  If you’re not willing to challenge yourself, how can you expect to learn anything?

It dawned on me recently that I have never made or consumed a savory souffle.  From time to time, my mother would prepare them for dessert, a bowl of decadent bliss, with a big tuft on top, that would ooze with the first hit of the spoon.  Having a bite was like ingesting pure comfort, a blanket being wrapped around your soul.

These high expectations for how my souffles would turn out made the anticipation all the more difficult to bear.

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  • Lauren at Keep It SweetApril 15, 2011 - 6:23 am

    Looks like your souffles came out really nicely! I haven’t ever had a cheese souffle, just the dessert flavors.ReplyCancel

  • Mardi@eatlivetravelwriteApril 15, 2011 - 6:35 am

    I LOVE savoury soufflés – yours look wonderful. But yes, a challenge to photograph for sure! Who cares if they are not risen 100% in the pics anyway – I bet they taste delicious! Neil has also been known to rush around like that for pics!ReplyCancel

  • LizApril 15, 2011 - 6:58 am

    These sound and look marvelous!!! My cheese souffle has bread cubes as one of the ingredients, so I’d love to try your version~ReplyCancel

  • MichelleApril 15, 2011 - 7:05 am

    Beautiful Brian! Simply beautiful.ReplyCancel

  • Angela@RecipesFromMyMomApril 15, 2011 - 7:30 am

    Cheesy clouds of joy. Wish I was there for brunch to see them come out of the oven, all puffed with pride.

    Fabulous article on Foodie Bugle! I’m Digg’n and Stumbling it.ReplyCancel

  • Ken⏐hungry rabbitApril 15, 2011 - 7:31 am

    Now I have a craving for these gorgeous cheesy blankets. Good thing I have cheddar at hand.ReplyCancel

  • Chef Danielle @ Cooking ClarifiedApril 15, 2011 - 7:46 am

    Cheese is my favorite food group & souffles are one of my favorite ways to enjoy them. I’ve never had them with sour cream in the mix.ReplyCancel

  • RochelleApril 15, 2011 - 8:11 am

    As you have never had a savory souffle before these, I’ve never had a sweet one. I’m inspired to get to work on a sweet version thanks to your delicious looking cheese ones here :)ReplyCancel

  • MikeVFMKApril 15, 2011 - 8:12 am

    I’ve been thinking of making cheese souffles for a while now and seeing how wonderful yours look might push them up the timetable. Fabulous and they look so savoury and delicious! I bet they ooze comfort with every spoonful!ReplyCancel

  • foodwanderingsApril 15, 2011 - 8:17 am

    I love these individual ramekins, I got the exact same ones. I completely understand how finicky souffles are, but they do look fabulous. Never made savory, though I like cheddar, but made chocolate souffles in the past. this will be perfect for brunch!!ReplyCancel

  • KathyApril 15, 2011 - 8:20 am

    So where’s my perfect souffle? They look divine, simply divine. Now I need to make souffle. What have you done to me, sir?ReplyCancel

  • JenniferAApril 15, 2011 - 8:21 am

    Oh, so pretty!! I love Grafton Village cheese too – nothing like a really sharp 3-year cheddar.ReplyCancel

  • Nelly RodriguezApril 15, 2011 - 8:23 am

    So delicious! Souffles also make my heart skip a beat but they are sooo worth it!ReplyCancel

  • Sommer@ASpicyPerspectiveApril 15, 2011 - 9:09 am

    They look fantastic. I hate a certain love/hate relationship with souffles. They always turn out perfectly when I’m serving them to family and cause me trouble when I’m serving them to guests. Troublemakers!ReplyCancel

  • DanaApril 15, 2011 - 9:42 am

    These look and sound so delicious. I can’t think of anything better than an oozey bowl of cheesy goodness!ReplyCancel

  • AdryonApril 15, 2011 - 10:28 am

    Eeeeek! I’ve never made a souffle before out of fear of deflation – but this makes me want to run into my kitchen and fire up the Kitchen Aid.ReplyCancel

  • GeorgieApril 15, 2011 - 10:54 am

    Woah… screech,! These are beautiful and yummy looking! You always seem to make the most complicated recipes look so easy and worth trying.ReplyCancel

  • MelissaApril 15, 2011 - 11:15 am

    These look and sound amazing! Must invest in ramekins so I can make my own!ReplyCancel

  • Kimmy @ Lighter and LocalApril 15, 2011 - 11:29 am

    Oh pillowy goodness of cheese, how I love you so. I love the little bit of cayenne pepper. I’m a firm believer that cayenne and often smoked paprika, make things just a little bit better. :-)ReplyCancel

  • WenderlyApril 15, 2011 - 11:33 am

    So beautiful! And I couldn’t agree more that we must challenge ourself in order to learn!ReplyCancel

  • Lora @cakeduchessApril 15, 2011 - 1:23 pm

    I want to taste this blanket of cheesy comfort…NOW! It looks like Eric is passing one right to me (thank you Eric!!:) Just lovely, cheesy, perfect!ReplyCancel

  • Barbara | VinoLuciStyleApril 15, 2011 - 1:28 pm

    I’m not sure why but I don’t think I’ve ever done a cheese souffle but the individual ramekins make it more tempting for me. Keep walking with that tray Eric…almost feels like I could grab one right off of it.ReplyCancel

  • Rachel @ Baked by RachelApril 15, 2011 - 1:47 pm

    I’ve never had one but want it now!ReplyCancel

  • LirenApril 15, 2011 - 2:20 pm

    Love the souffles, Brian, that lured me in, but I love your Rules for Food Bloggers even more. I feel the same way you do – I still am very hesitant about bringing my camera to restaurants because I do feel as though I prefer to solely focus on the meal. However, when I am invited to events for coverage purposes, I employ the same strategies you do be as discreet as possible. Loved reading your article :)ReplyCancel

  • Brooks at CakewalkerApril 15, 2011 - 3:40 pm

    Gorgeous souffles, Brian! I’m liking the Grafton Village Cheese Company too. The thought of a spoon breaking through the crust of 3-year aged cheddar, only to give way to an airy soft pillow of, yet again, 3-year cheddar sends me into the savory stratosphere. Bravo!ReplyCancel

  • sippitysupApril 15, 2011 - 3:57 pm

    Souffles are so satisfying to make. My mom too made souffles, but mine was just the opposite. She always made savory and it took til adulthood to discover sweet versions for me. GREGReplyCancel

  • Rosie @ SweetapolitaApril 15, 2011 - 4:16 pm

    Oh my goodness, these are gorgeous! Maybe I can take a break from cake-baking and get souffle making this weekend. Thanks so much for sharing!ReplyCancel

  • Maria @ ScandifoodieApril 15, 2011 - 4:31 pm

    This looks so delicious, I can just imagine how tasty they must be! :-)ReplyCancel

  • katApril 15, 2011 - 5:41 pm

    You sound just like me the first time I made these! I was so nervous. Now I’m looking forward to make them again this weekReplyCancel

  • Jen @ keepitsimplefoodsApril 15, 2011 - 6:31 pm

    I’m terrified of making souffles! Yours look lovely.ReplyCancel

  • Chez UsApril 15, 2011 - 6:49 pm

    DUDE!! It is true we are great minds as I have been hungry for egg, cheesy dishes. Made a quiche earlier this week, that was simply amazing. Was thinking today, that I needed to make a souffle, as it has been too long. I hope up my email, and what do I see?? You beat me to it! I love making souffles. They are easy, and such a crowd pleaser, aren’t they!!

    I cannot wait to read your post over at the Bugle. My friend, Tim Clinch, just turned me onto that site. They may cross promote a workshop, that I am promoting w/Tim; hands-on photography workshops. I had not heard of the Bugle until then. Looks like an interesting, and well written site!ReplyCancel

  • Lindsey @ Gingerbread BagelsApril 15, 2011 - 7:12 pm

    I swear your food always looks incredible and I so want to taste one of these right now! I’ve never had a cheese souffle. I want this! :) Gorgeous photos once again, I’m always so impressed.ReplyCancel

  • JeanApril 15, 2011 - 7:49 pm

    Your cheese souffles are so much more elegant than what I guessed you’d make when you invited everyone to guess on your Facebook page. I’m glad I was wrong (some kind of mac-n-cheese)–these souffles are gorgeous!ReplyCancel

  • Mikaela CowlesApril 15, 2011 - 11:03 pm

    I have never made a souffle, but I’ve eaten my fair share. UUUMMMM – Cheese. UMMMMMMM – Souffle. Little personal ones, which seem to be saying I love you from their pictures. Wonderful.ReplyCancel

  • SaraApril 16, 2011 - 12:44 am

    I love souffles. Both sweet and savory. But somehow i feel intimidated and I never attempted them myself. You just inspired me. Thanks, Brian.ReplyCancel

  • Sylvie @ Gourmande in the KitchenApril 16, 2011 - 6:02 am

    You’re right souffles are indeed a challenge to photography, but you’ve done so beautifully. Wonderful article at the Foodie Bugle, I really enjoyed reading it, you give a lot of great tips.ReplyCancel

  • bunkycooksApril 16, 2011 - 8:29 am

    I love sweet and savory souffles and have not made either in some time. You have reminded me how wonderful they are, so thank you. :)ReplyCancel

  • BeccaApril 16, 2011 - 9:09 am

    Brian, your talent for cooking, photography, and your ability to have me drooling onto my keyboard within seconds of opening your posts are AMAZING! LOVE this recipe… keep up the great work!ReplyCancel

  • tinytearoomApril 16, 2011 - 9:45 am

    I’ve watched a french ex-pat make these on an Australian Foodie TV Show called Food Safari. It looked glorious and handsome. You’ve reminded me of them and have inspired me to get the cheese out.ReplyCancel

  • JudyApril 16, 2011 - 12:40 pm

    I don’t know if I’ll ever try the souffles, but I very much enjoyed your article. And as always, your photos are fabulous.ReplyCancel

  • Parsley SageApril 16, 2011 - 5:27 pm

    Oh man. Sour cream…garlic…cayenne pepper…cheddar cheese! I think I’m in love.ReplyCancel

  • melissa@IWasBornToCookApril 16, 2011 - 5:42 pm

    Just bookmarked this…looks great!ReplyCancel

  • Rachel @ Rachel's Recipe ReviewsApril 16, 2011 - 7:00 pm

    This looks great, and your photos are breathtaking! Wow!ReplyCancel

  • Figs and ArtichokesApril 16, 2011 - 8:55 pm

    My brother-in-law was once married to a woman who went to Le Cordon Bleu while they were living in Paris. They came out to visit us once and I remember her waltzing into my mother-in-laws kitchen and throwing together a spinach and goat cheese soufflé. Literally, just threw it together like she was tossing a salad and it turned out beautifully. I didn’t like her much anyway, but I really hated her that night. After they left I made a spinach soufflé just for myself as an experiment and was truly surprised by how simple they really are to make. I make them every once in a while, but have never made the small ones. I am excited to try. Thank you so much for sharing the article on restaurant photography etiquette. I don’t eat out much, and have only done a few restaurant posts, but for the most part I leave my camera at home when I do. Nice to have it spelled out by an expert.ReplyCancel

    • Brian @ A Thought For FoodApril 17, 2011 - 8:55 am

      Thank you for giving me a good laugh! But look what you learned from her! That there’s nothing to be afraid of.

      I am now very interested in trying your spinach souffle. Sounds wonderful!

      And thank you for your lovely comments regarding the article.ReplyCancel

      • Figs and ArtichokesApril 21, 2011 - 8:55 pm

        Brian,
        You are right…every experience teaches us something! I was just being a little bit of a “B”…okay, maybe a big “B”.
        I will dust off the recipe and make it again and to see if it translates well to the smaller size because your’s look so fun, but the basic recipe shouldn’t change. Plate piled high right now, don’t know when I’ll have a moment to “toss it together”, so expect it when least expected. Ha Ha
        Thank you for such an inspirational Blog. I always try to check in when I have a moment.ReplyCancel

  • SMITH BITESApril 16, 2011 - 10:50 pm

    i couldn’t believe how easy souffles were to make and then kicked myself for avoiding them all those years! i think they are some of the most wonderful food ever!ReplyCancel

  • wizzythestickApril 16, 2011 - 11:11 pm

    Not something I’ve ever attempted but that’s the joy of food blogging my inner chef is inspired.ReplyCancel

  • IlkeApril 17, 2011 - 12:28 am

    I love cheese souffles and don’t miss an opportunity to order them! We will definitely try this one at home just to see how much I can mess up!ReplyCancel

  • Cooking GalleryApril 17, 2011 - 5:14 am

    This looks amazingly delicious…! I love cheese food ;)!ReplyCancel

  • JoanneApril 17, 2011 - 6:48 am

    (a) if you had turned down the free cheese I might have had to be very mad at you when I see you tomorrow. So good call. (And AHHH tomorrow!!! SO excited.)

    (b) My soul feels like it could use a warm blanket to be wrapped up into. And if I weren’t leaving in an hour, these would be going into the oven. ASAP.

    (c) Photos are gorgeous. So reading that article.ReplyCancel

  • Karen BechmanApril 17, 2011 - 8:04 am

    I love anything I can make in individual servings and these look great. Thanks for sharing!ReplyCancel

  • Alysa (InspiredRD)April 17, 2011 - 12:10 pm

    So often, I am the same way. If there is a potential for failure, I don’t even want to try. Glad you overcame your natural tendencies and experimented with this dish. Looks like such a success!ReplyCancel

  • MonetApril 18, 2011 - 12:05 am

    Oh these look just delightful, Brian! I wish I could have one right now…I’ve been craving savory food lately…not as much sweets. Thank you for sharing another beautifully rendered post. You know how to get my week off to a great start. I hope your week bursts forth with flavor and love. Hugs from Austin!ReplyCancel

  • YuriApril 18, 2011 - 10:13 am

    I love these, Brian! I am not very comfortable with the thought of making souffles, might have to try them soon :) practice makes perfect.ReplyCancel

  • CookiePieApril 18, 2011 - 12:05 pm

    Gorgeous photos! And the recipe sounds amazing. I was just thinking about what to make for an upcoming casual early-Sunday-evening dinner party, and you gave me the inspiration. Individual cheese souffles with a salad and some great bread — so lovely. Thanks for sharing!ReplyCancel

  • Delicious links! « Chef PanditaApril 18, 2011 - 12:29 pm

    [...] recipes or his photography. I loved his Garlic Butter Roasted Mushrooms and these lovely Individual Cheese Soufflés. Please tell him how beautiful his photos [...]ReplyCancel

  • MaureenApril 18, 2011 - 9:58 pm

    I haven’t made a cheese souffle for ages and these look so good. Your blog inspires me to stay true to fresh, quality ingredients.ReplyCancel

  • JoyApril 19, 2011 - 12:39 am

    Brian I love the tone that your photos have set for this post — I feel right at home with these beautiful cheese souffles. I always found souffles intimidating until working at french restaurant and learning that it’s all about the feel :) Your souffles are beautiful, thank you for sharing such a wonderfully simplistic yet beautiful dish. You rock ^_^ReplyCancel

    • Brian @ A Thought For FoodApril 19, 2011 - 2:34 pm

      Coming from you, Joy, that is such an honor. Thank you.ReplyCancel

  • Baker StreetApril 19, 2011 - 7:39 am

    I made these yesterday and they were a big big hit! It took me exactly 5 minutes to prep. They turned out really well. :)ReplyCancel

  • C-tvillingmammaApril 19, 2011 - 11:34 am

    Love,LOVE the chees-pics! :)ReplyCancel

  • Maris (In Good Taste)April 19, 2011 - 2:18 pm

    I love the idea of the indiviual souffles.ReplyCancel

  • Damaris @Kitchen CornersApril 19, 2011 - 5:53 pm

    Your cheese souffle looks amazing, and yes I would gladly accept free cheese. This recipe remind me of a recipe on The Pioneer Woman where she made savory cheese muffins. If you haven’t make it yet give it a try http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/ I think you’ll like it.

    Have a lovely rest of your weekReplyCancel

  • Andrew FrishmanApril 20, 2011 - 1:37 am

    Mmnnn. . . I loves me some souffles, especially when they are cheesy.

    En vez de decir “Cheese Omlette” la franceses dicen “Omelette du fromage.”. . . Es como ellos tienen su propia palabra para cada cosa en el mundo.ReplyCancel

  • What I’m Reading This WeekApril 20, 2011 - 6:15 pm

    [...] A Thought for Food Recipe: Individual Cheese Souffles Because these souffles are gorgeous and probably something I would never dream of attempting, so I’ll live vicariously through this post! [...]ReplyCancel

  • serena @bigapplenoshApril 20, 2011 - 10:00 pm

    YUM! These look amazing! :)ReplyCancel

  • Vicki @ Wilde in the KitchenApril 21, 2011 - 1:05 pm

    MMm, cheesey souffle! Looks amazing, great photographs as well!ReplyCancel

  • ElApril 21, 2011 - 6:43 pm

    These look absolutely sensational. I wish I had one right now.ReplyCancel

  • Audrey Ellen @ My Scene and HerdApril 22, 2011 - 1:00 pm

    Baked cheese, mmmm.ReplyCancel

  • Julia @ DimpleArtsApril 26, 2011 - 1:54 am

    These look amazing! I also avoid making anything that may not turn out. Souffle is definitely one of those dishes I avoid. But this looks amazing and easy enough to make. I should get myself some ramekins.ReplyCancel

  • [...] Individual Cheese Souffles by A Thought for Food [...]ReplyCancel

  • ElianaMay 3, 2011 - 8:23 pm

    Hmmmm – they could not look more perfect Brian. I can only imagine how delicious they tasted.ReplyCancel

  • ChristyMay 19, 2011 - 4:41 pm

    Oh my, these are lovely!!:) It’s never easy to make a souffle, much less to perfect it!:) Yours look fantastic and it makes me wanna try one too!! Great job with the souffles;)ReplyCancel

  • KellyMarch 28, 2012 - 11:57 am

    So I pulled your awesome recipe to make for my daughter’s birthday breakfast today, and so was SOOOO happy with them! I left out the sour cream as unbeknownst to me when I shopped for ingredients I was out,and the garlic purely on accident, but they turned out amazing! I wish I could post a pic as I, too,snapped one as soon as I grabbed them out of the oven, and they.were. BEAUTIFUL! I am afraid no longer! (I also hand whisked quickly for about 90 seconds instead of pulling out the mixer and that fluffed them just fine!) Thanks for the inspiration!! :)ReplyCancel

There are recipes that you try and, after the first bite, you wonder why you hadn’t made it sooner.  For me, these  are easy to prepare dishes that usually consist of the following:  a vegetable, butter, and some form of acid (either lemon juice or vinegar).  With just these ingredients, and a touch of seasoning, a robust dish is created.

Over the summer, I shared my love for such a recipe… a wonderful caramelized shallot dish that came from Deb of Smitten Kitchen.  To avoid having a heart attack, I have only made it a handful of times, but I adored it’s simplicity and richness.  When you’re in the mood for a decadent meal, I can’t think of anything better.

Well, that was until now.

Back in December, Deb had an entry on garlic butter roasted mushrooms, which she, herself, called “perfect as can be”.  And boy did she get that right.  Not only that, but it’s much healthier than the shallot recipe (which called for six tablespoons of butter, versus the four here).

One thing you should know before I delve into the recipe is that I used to hate mushrooms as a child.  It was the one and only thing I wouldn’t eat.  When we’d order mushroom pizza, I’d pick off each one and give them to my sister to eat (because I was a good little brother).

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  • Made With PinkApril 12, 2011 - 6:15 am

    Wow! I absolutely love mushrooms – always have. I just bought a bunch of little ones yesterday so will give this recipe a try tonight. I usually just fry them up in a bit of butter, garlic and soy sauce so will try something different tonight. Thanks!ReplyCancel

  • Kulsum at JourneyKitchenApril 12, 2011 - 6:29 am

    Oh GOOD! I do something similar but never added capers! I can’t wait to try thisReplyCancel

  • ElizabethApril 12, 2011 - 6:49 am

    So appropriate that put a hunk of bread beside the dish. That is exactly how I would want to eat it. This sounds lovely.ReplyCancel

  • RJ FlamingoApril 12, 2011 - 6:51 am

    I’ve always enjoyed mushrooms, but lately I’ve become a real mushroom freak! I could make a meal out of this, but I’d want to indulge in another “latest obsession”: a drizzle of white truffle oil. Swoon!ReplyCancel

  • Sylvie @ Gourmande in the KitchenApril 12, 2011 - 6:58 am

    Any recipe that starts with the words garlic and butter already has me swooning! These sound amazing.ReplyCancel

  • JoanneApril 12, 2011 - 7:01 am

    I hated mushrooms as a child as well! Now I’m more in the ambivalent side of the fence…but I have a feeling this recipe could push me over to the LOVE category. Capers, garlic, butter, and lemon have that effect on me.ReplyCancel

  • Baker StreetApril 12, 2011 - 7:02 am

    Butter/ Garlic with anything is great. Love the idea of capers being added to it.ReplyCancel

  • Ken⏐hungry rabbitApril 12, 2011 - 7:05 am

    You can’t go wrong with garlic, butter and a single paragraph instruction. Added bonus: swiping with crusty bread. It’s a winner.ReplyCancel

  • Maris (In Good Taste)April 12, 2011 - 7:30 am

    I love mushrooms plain so I can only imagine how delicious they are with butter garlic and capers! I will find out though!ReplyCancel

  • fooddreamerApril 12, 2011 - 7:41 am

    Perfect as can be…it certainly seems so! Yum.ReplyCancel

  • A Plum By Any Other NameApril 12, 2011 - 7:43 am

    Agreed. I also saw and tried this recipe. I am forever in Deb’s debt for bringing it to surface! Glad to see you are also spreading the fungus gospel. ;)ReplyCancel

  • Judy CraigApril 12, 2011 - 8:20 am

    Oh my gosh – I can’t wait to try this one! Garlic, mushrooms, butter – these are a few of my favorite things. Thanks for sharing.ReplyCancel

  • slangApril 12, 2011 - 8:25 am

    This lookslas delicious and simple. I will definitely give these mushrooms a try.ReplyCancel

  • RochelleApril 12, 2011 - 8:29 am

    Any recipe with mushroom is a good one to me! I’ll keep this in mind next time I have a good amount of ‘em sitting in my fridge :DReplyCancel

  • Angela@RecipesFromMyMomApril 12, 2011 - 8:33 am

    So many things I love in this recipe. I too was a mushroom hater as a child. It’s so sad when i think of all the years I missed out on eating them. Making up for that now.ReplyCancel

  • DanaApril 12, 2011 - 8:46 am

    I am already wondering why I haven’t tried this, and I haven’t even tasted it yet! Sounds so super delicious!ReplyCancel

  • MikeVFMKApril 12, 2011 - 8:54 am

    Brian, any combination of butter and garlic and roasted anything is bound to be good. I’m a big mushroom fan, any variety, and this recipe sounds great!ReplyCancel

  • JanApril 12, 2011 - 9:09 am

    I love the combination of garlic butter and mushrooms. I cannot wait to make this! Thanks for sharing :)ReplyCancel

  • Nelly RodriguezApril 12, 2011 - 9:09 am

    Like I said yesterday, Julia would be proud. Simple dishes like this make me happy! Thanks for sharing darling…ReplyCancel

  • jennifurlaApril 12, 2011 - 9:10 am

    This sounds wonderful, and looks rustic yet fancy. I love it.ReplyCancel

  • bunkycooksApril 12, 2011 - 9:10 am

    You can’t miss with that combination! Roasted mushrooms with garlic and butter (and a few extras thrown in)…that’s all it takes.ReplyCancel

  • Parsley SageApril 12, 2011 - 9:14 am

    Ohmylord. This looks heavenly. Had to bookmark this tasty dish. I too had an intense hatred for all things fungus when I was younger and in fact, only started eating mushrooms about a year ago. All that wasted time! Le Sigh.

    Thanks for sharing :)ReplyCancel

  • MeganApril 12, 2011 - 9:14 am

    Oh this sounds fantastic. I’m a mushroom lover and I just found my steaks next side dish! :)ReplyCancel

  • Alison @ Ingredients, Inc.April 12, 2011 - 9:27 am

    These are fabulous! Love your site as alwaysReplyCancel

  • Vicki @ Wilde in the KitchenApril 12, 2011 - 9:36 am

    These mushrooms look so good, with all that butter :) Fabulous recipe and great pics too!ReplyCancel

  • paul jennetteApril 12, 2011 - 10:43 am

    I don’t think I have ever had a mushroom recipe like this one. Capers and lemon juice? Interesting, I will have to give these flavor combos a tryReplyCancel

  • Chef DennisApril 12, 2011 - 11:00 am

    what could be better than those butter baked beauties, sizzling to perfection! I;m so glad you showed bread with that dish, because drinking the butter just wouldn’t be right, but I certainly wouldn’t let it go to waste…more like to my waist!
    cheers
    DennisReplyCancel

  • Heather at FarmgirlGourmetApril 12, 2011 - 11:01 am

    This looks great Brian! Love mushrooms roasted. YUM! Thanks for teasing us for what felt like DAYS! :)

    Farmgirl xx
    HeatherReplyCancel

  • aquaApril 12, 2011 - 11:09 am

    You really can’t go wrong with something that calls for butter and garlic, can you?! I make garlic butter roasted potatoes, but this one with mushrooms with capers and lemon juice has the promise of a great meal…I can almost smell it!ReplyCancel

  • Mrs. Jen BApril 12, 2011 - 11:36 am

    Perfection. I can’t decide if I would eat them as-is with some bread, or toss with pasta.

    Or…both. Gluttony, thy name is me.ReplyCancel

  • sippitysupApril 12, 2011 - 11:44 am

    My mom made mushroom EXACTLY like this when I was a kid. She called them “steak house mushrooms” because they were a common side dish in those restaurants! Thanks for the blast from the past. GREGReplyCancel

  • LizApril 12, 2011 - 11:51 am

    Simple yet fabulous! I could eat this as my dinner!ReplyCancel

  • Mushrooms CanadaApril 12, 2011 - 11:51 am

    YUM! I love roasting mushrooms like this… add a nice baguette for dipping in all that butter! I will often throw in some fresh rosemary & thyme…
    – BrittanyReplyCancel

  • JackieApril 12, 2011 - 11:56 am

    Check out how easy pease this is! Even I wouldn’t be able to get this wrong ;)

    Delicious stuff, Bri. How I wish you weren’t so far away…

    Jax xReplyCancel

  • katApril 12, 2011 - 12:17 pm

    I’m in love!ReplyCancel

  • SomaApril 12, 2011 - 1:04 pm

    Oh so good! probably the best way to have the mushroom..ReplyCancel

  • Josie Lee SuskáApril 12, 2011 - 2:06 pm

    Garlic, butter and parsley have been my mushroom trifecta for some time, but hadn’t thought of throwing capers into the mix!ReplyCancel

  • ErrinApril 12, 2011 - 2:25 pm

    I remember seeing these on Smitten last fall and thinking how I needed to try them…thanks for reminding me!ReplyCancel

  • SaberaApril 12, 2011 - 2:26 pm

    This sounds absolutely delicious! And you’re right its really easy to make. Can’t wait to try it….ReplyCancel

  • AdelinaApril 12, 2011 - 2:27 pm

    These are gorgeous! I am mesmerized by the list of ingredients and this mouthwatering photo.ReplyCancel

  • RavieNomNomsApril 12, 2011 - 2:51 pm

    That looks amazingReplyCancel

  • JoyApril 12, 2011 - 3:27 pm

    That is a great side dish. Simple but delish.ReplyCancel

  • Lora @cakeduchessApril 12, 2011 - 4:25 pm

    I am so loving these gorgeous buttery mushrooms! I agree with Dennis that it’s nice you show the chunks of bread to scoop up the yumminess!:)ReplyCancel

  • CeliaApril 12, 2011 - 4:33 pm

    Gorgeous! I love those hefty, unashamed pats of butter…and anything with capers.ReplyCancel

  • Bianca @ Confessions of a ChocoholicApril 12, 2011 - 5:32 pm

    I make a garlic-butter-mushroom dish that reminds me of this, but I never thought of adding capers! This sounds ridiculously good, and yes perfect with some crusty bread.ReplyCancel

  • Barbara | VinoLuciStyleApril 12, 2011 - 5:43 pm

    Times like this I just want to stop. Working that is and go get out the mushrooms and get some sizzling on the stove. LOVE this flavor combination. Who needs steak anyhow?ReplyCancel

  • AthenaApril 12, 2011 - 5:59 pm

    Tomorrows plan: Wake up. Have coffee. Go to store for mushrooms… I love this recipe! Thank you for sharing!ReplyCancel

  • JeanApril 12, 2011 - 8:15 pm

    Is there a better combination than garlic, butter and mushrooms? I don’t think so. Oh, wait! Roasted garlic and butter mushrooms! Thanks for the idea, Brian. I’ve grilled and sauteed mushrooms but haven’t roasted them this way. Lovely!ReplyCancel

  • KaseyApril 12, 2011 - 8:20 pm

    My husband, Matt, is a huge mushroom fan, so I’m always looking for a great recipe. Garlic and butter? Can’t go wrong with that!ReplyCancel

  • Andrew FrishmanApril 13, 2011 - 12:56 am

    MMnnn. . . I LOVES me some fungus, especially when it’s hecka garlicky!

    Hongos son muy divertidos.ReplyCancel

  • ClaireApril 13, 2011 - 8:38 am

    O.M.G. This looks incredible.ReplyCancel

  • Jen @ keepitsimplefoodsApril 13, 2011 - 10:55 am

    I bet these smell and taste amazing! Too bad my head is all stuffy- no sense of taste or smell. :(ReplyCancel

  • MissiApril 13, 2011 - 11:05 am

    This just looks like crack – once you have some you want it all! A must try!!!
    Thanks, Brian!ReplyCancel

  • Lauren at Keep It SweetApril 13, 2011 - 12:18 pm

    These mushrooms look amazing and my husband would love them!ReplyCancel

    • Brian @ A Thought For FoodApril 16, 2011 - 5:59 pm

      Would love to know what he thinks of them!ReplyCancel

  • Julia @ DimpleArtsApril 13, 2011 - 5:29 pm

    This dish sounds delicious! You’re right based on your description, very easy!ReplyCancel

  • DeLacyApril 13, 2011 - 8:17 pm

    Exquisite, you read my mind! I am in a mushroom mood after all this rain. Thank you for the fabulous recipe and inspiring recipe!

    DeLacyReplyCancel

  • marlaApril 13, 2011 - 11:56 pm

    These garlicky, buttery mushrooms are simple comfort food at it’s finest!ReplyCancel

  • SMITH BITESApril 14, 2011 - 6:42 am

    yep – the simpler the dish, the better IMHO – absolutely perfection and i would eat the entire dish all. by. myself.ReplyCancel

  • CandaceApril 14, 2011 - 8:31 am

    I made these wonderful mushrooms last night and they were fabulous!! We had them with grilled chicken, lightly steamed asparagus and sautee’d summer squash and onions. Thank you for the incredible recipe. My whole house smelled amazing. Next time, I will have crusty bread in the house when I make them. We definitely missed the bread with that yummy garlic butter sauce. :)ReplyCancel

    • Brian @ A Thought For FoodApril 14, 2011 - 11:09 am

      I’m so glad you enjoyed them! Your description is making me crave them again.ReplyCancel

  • KathApril 14, 2011 - 10:38 am

    I saw these on Smitten Kitchen and filed it away on my “must try” list. Thanks for the reminder! Your version looks terrific!ReplyCancel

  • JudyApril 14, 2011 - 10:51 am

    Congratulations on the Top 9. I already buzzed and it won’t let me do it again.ReplyCancel

    • Brian @ A Thought For FoodApril 14, 2011 - 10:57 am

      Thank you so much Judy! Very much appreciated!ReplyCancel

  • JamieApril 14, 2011 - 11:42 am

    I adore mushrooms in just about any form but garlic and butter and lemon is heaven! Simply perfect!ReplyCancel

  • sensiblecookignApril 14, 2011 - 1:18 pm

    I always loved mushroom. So my sibling never had enough when I was around. This is so simple and yet flavorful dish. Mushroom, parsley, garlic and butter they are made for each other.ReplyCancel

  • AdrianaApril 14, 2011 - 2:26 pm

    Sometimes the simplest recipes are so deceptively complex in their taste – I definitely agree! I could probably eat that whole baking dish by myself! Congrats on the Top 9 post.ReplyCancel

  • CharlieApril 14, 2011 - 4:34 pm

    Hello! I just made your recipe.

    Instead of a pound of small mushrooms I used a huge portobello.
    I also included some onions.

    When it was done, I put it on a kaiser bun and enjoyed. Next time though I will cook three or four portobellos and put them all on the same bun.

    Great marrying of tastes!

    A recipe for my “To Keep” file :~))

    Thank you so much for sharing.ReplyCancel

  • CarolApril 14, 2011 - 5:09 pm

    I was exactly like you as a kid…the best way to ruin a recipe for me was to add mushrooms…yuck! But as they say, with age comes wisdom. My husband loves them so I would make them for him, and over the years I recognized that the “fungus among us” (as I used to call them) was pretty good. I now realize it was my mom’s use of canned mushrooms that was the yucky stuff! Your recipe is “simply” delicious!ReplyCancel

  • sophistimomApril 14, 2011 - 10:44 pm

    Mmmm . . . mushrooms. I definitely need to try this now. It’s such a perfect vegetarian dish.ReplyCancel

  • Lisa { AuthenticSuburbanGourmet }April 14, 2011 - 11:32 pm

    Brian – I saw the same post and fell in love with the simplicity and flavors. I made it one night for my husband and I and it was an instant hit. Your photos are beautiful. Congratulations on today’s Top 9! Well deserved!! :-)ReplyCancel

  • Jimmy HuangApril 15, 2011 - 1:53 am

    I love the earthiness and texture of mushrooms. so simple yet so delicious. This recipe looks great! I will try it soon.ReplyCancel

  • Chez UsApril 15, 2011 - 6:45 pm

    Brian, great minds think alike; we had mushrooms last week as well. I have been tossing around the idea of making a steak dinner with garlic mushrooms … yum yum yum. I have not tried baking them before, but heck, why not? I bake all my other veggies. Thanks for the inspiration!ReplyCancel

  • JasonApril 16, 2011 - 5:53 pm

    Perfect trifecta ! Nice.
    http://www.blairlockout.comReplyCancel

  • Delicious links! « Chef PanditaApril 18, 2011 - 12:23 pm

    [...] don’t know what’s best: Brian’s recipes or his photography. I loved his Garlic Butter Roasted Mushrooms and these lovely Individual Cheese Soufflés. Please tell him how beautiful his photos [...]ReplyCancel

  • GregApril 18, 2011 - 12:39 pm

    Those look amazing!ReplyCancel

  • BigFatBakerApril 18, 2011 - 1:40 pm

    Your pictures are beautiful, and those mushrooms look to die for. I don’t usually like mushrooms but butter will change my mind about anything :) I found you through Chef Pandita’s delicious links post, and I am glad I did. Have a wonderful week!ReplyCancel

  • [...] note: adapted from a recipe apparently originally from Gourmet.com, but I picked it up from Brian’s beautiful post Garlic Butter Roasted Mushrooms. [...]ReplyCancel

  • MaureenApril 18, 2011 - 9:56 pm

    Thanks to ChefPandita for directing me here. How good do these look? This is a perfect side dish that looks good, tastes good and is easy to make – what’s not to love?ReplyCancel

  • MissiApril 21, 2011 - 7:31 am

    And I’m officially hooked! We made them last night and I could have easily eaten the whole dish by myself.

    Thanks, Brian!ReplyCancel

  • Jen @ My Kitchen AddictionApril 21, 2011 - 4:40 pm

    Oh… I so want this for dinner! Lovely!ReplyCancel

  • Kim- Liv LifeApril 25, 2011 - 12:00 am

    Oh, how I wish I’d seen this before I made my dinner tonight! These would have been a perfect complement to our fillets. Will save for next time!ReplyCancel

  • Wendi @ Bon Appetit HonApril 25, 2011 - 8:55 am

    Brian, I served these lovely mushrooms with roasted chicken for Easter dinner. They were superb.ReplyCancel

  • ElianaMay 3, 2011 - 8:31 pm

    So simple yet so delicious! Now I need to pick u some mushrooms my next visit to the grocery store.ReplyCancel

  • chopinandmysaucepanMay 11, 2011 - 1:36 am

    Indeed this looks like a beautiful meal. Mushrooms and butter with a little herb just go so well!ReplyCancel

  • AnnaMay 20, 2011 - 4:17 am

    These mushrooms look so good! I will have to make them soon. I was picky as a kid but have always loved mushrooms.ReplyCancel

  • Butter Roasted Mushrooms | Bon Appetit HonSeptember 12, 2011 - 8:03 am

    [...] Adapted from A Thought for Food [...]ReplyCancel

  • Barbara | Creative CulinarySeptember 13, 2011 - 1:11 pm

    Lucky I love mushrooms…baked, broiled, sauteed. In risotto, mashed potatoes and even raw. I’ve roasted them before but not with capers…interesting addition that I will have to try.ReplyCancel

It’s hard to believe it’s almost been a month since the earthquake hit Japan.  That event and the subsequent tsunami and aftershocks that have damaged that nation have been tough to grasp, let alone articulate into words.  I’ve been torn about whether I wanted to talk about it here.  This blog, my pride and joy, is my getaway from all the stresses in the world.  It’s where I get to express myself and my love of food through a creative medium.  And I do my darndest to keep things light.  I want this to be a place where people can come and forget about all the bad stuff that happened at work or the heartbreaking news that they read in the paper that day.

At the same time, A Thought For Food is an extension of who I am and that means that I shouldn’t hold back on talking about something I feel strongly about.

Some things are unexplainable, but a natural disaster is not one of those things.  You can’t ask why it happened or how it happened, because we know the answers to both of those questions.  So we’re left with a feeling of, “Now what? What are we supposed to do?”

During a time like this, it’s hard not to feel hopeless.  And for a while, that’s exactly how I felt.  An aftershock here, another there. Being so far away, so disconnected from what’s been happening, has left me questioning if there’s anything that I can do but sit here and watch.

Thankfully, the answer to this question is yes, there is plenty that can be done.

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  • GeorgieApril 9, 2011 - 1:52 am

    This is wonderful… the post, your words, the recipe, the cause and mostly the book. Thank you!ReplyCancel

  • Julia @ DimpleArtsApril 9, 2011 - 2:49 am

    Beautiful photos. Great idea regarding the cookbook!ReplyCancel

  • JoanneApril 9, 2011 - 8:42 am

    natural disasters are all the more terrible because there is no explanation…no one to blame…and nothing to do except more forward and do the best we can to pick up the pieces. You are certainly doing your part and I can’t wait to see this cookbook in it’s finished version!ReplyCancel

  • bunkycooksApril 9, 2011 - 8:46 am

    This is a great idea Brian. I am glad that are a part of the cookbook.ReplyCancel

  • MikeVFMKApril 9, 2011 - 9:15 am

    Brian, beautiful pictures and beautiful words. And a cause dear to all our hearts.ReplyCancel

  • Angela@RecipesFromMyMomApril 9, 2011 - 9:45 am

    I come to your blog to get away from the stresses of the world too, but I’m so happy you and others are doing this cookbook. Wonderful dip Brian, and the photos make me want to get the recipe so good promo!ReplyCancel

  • Andrew FrishmanApril 9, 2011 - 10:02 am

    Mnnn. . . I loves me some edamame spinach dip.

    Terremotos son terribles.ReplyCancel

  • Mardi@eatlivetravelwriteApril 9, 2011 - 10:09 am

    So happy to be a part of this great project with bloggers like you :)ReplyCancel

  • Chef DennisApril 9, 2011 - 10:13 am

    Hi Brian

    what a wonderful project, I know that cookbook will be very successful with bloggers like yourself donating your time and energy. Your dip does look like a delicious addition to the cookbook, I have been wondering what else I could do with edamame, thanks for the inspiration!
    DennisReplyCancel

  • MeganApril 9, 2011 - 10:32 am

    What a great project for such a great cause. And you have added to the collection.one delicious looking dipReplyCancel

  • sippitysupApril 9, 2011 - 10:51 am

    Well said! GREGReplyCancel

  • JoytiApril 9, 2011 - 11:42 am

    What a beautiful entry – the photograph, the words, and the message behind it all.
    And the cookbook sounds like a great idea!ReplyCancel

  • AshleyApril 9, 2011 - 12:28 pm

    Brian thanks so much for telling me about this. It warms my heart to see the food blogging community using their talents for such wonderful things like providing for the children of Japan. Looking forward to when the book comes out.ReplyCancel

  • My Man's BellyApril 9, 2011 - 5:17 pm

    Ah…using your talents for good instead of evilly wreaking havoc on my waistline. Nice.ReplyCancel

  • Alison @ Ingredients, Inc.April 9, 2011 - 6:08 pm

    Great post. I can’t wait to see this book and your contributions!ReplyCancel

  • EthanApril 9, 2011 - 9:28 pm

    I think it’s alright to talk about the downs of life from time to time. It’s your thoughts, right?
    The dip looks great, glad to see you’re a part of the project!ReplyCancel

  • elizabethApril 9, 2011 - 10:31 pm

    Absolutely gorgeous. I must say that I used Blurb to make my guest book for my wedding (we used pictures both scanned and digital) and they made them all look beautiful, so you’re working with a great company to make the book. I want to know when it comes out!ReplyCancel

  • Anita MenonApril 10, 2011 - 1:03 am

    Some of the best photographs on your blog so far and that too for such a great cause. Kudos.ReplyCancel

  • PeggyApril 10, 2011 - 10:34 am

    I’ll definitely be waiting in anticipation for the book to come out! Can’t wait to snag a copy! =)ReplyCancel

  • MonetApril 11, 2011 - 12:14 am

    Just lovely, Brian. My best friend is teaching in Japan, so this especially touched my heart. Thank you for infusing your posts with your kind spirit, your thoughtful words, and your beautiful photographs. Even in the midst of sadness, I find such solace visiting the blogs that I’ve grown to love this past year. I hope you have a wonderful start to your week, my friend. A big hug from Austin!ReplyCancel

  • sophiaApril 11, 2011 - 9:47 pm

    I have a friend out in Sendai so this tragedy was a bit more close to home. There isn’t much we can do, but it’s lovely to see people contribute in every way, big and small. They all make a difference!ReplyCancel

  • naomiApril 11, 2011 - 10:38 pm

    What a great way to help. I love your endamame spinach dip. What a great combination and so creative!ReplyCancel

  • TriciaApril 13, 2011 - 11:15 am

    Lovely post and beautiful photos! Can’t wait to check out the cookbook — congrats on contributing to it!ReplyCancel

  • Aimee @ Simple BitesApril 14, 2011 - 10:12 pm

    Beautiful post, Brian. It is thrilling to be involved with this cookbook. Honestly, it can’t come soon enough – especially now that I’ve seen this dip.ReplyCancel

  • Spinach CakeApril 22, 2011 - 1:43 pm

    [...] Spinach Dishes to Devour: Green Spinach Smoothie – Cooking All a Me Spinach Edemame Dip – A Thought for Food Hot Spinach Artichoke Dish – One Haute Plate Quiche Florentine – Girl Who [...]ReplyCancel

People seem to have a love-hate relationship with spicy foods.  Some folks can’t get enough, others avoid it like it’s the plague.  In the past, I’ve been torn about how I feel about it myself.  I grew up with a few health problems which prohibited me from experimenting with such foods.

It wasn’t until a few years ago that I began to kick things up a bit.  Since then, I’ve become best buddies with red pepper flakes and I always have a bottle of sriracha sauce on hand in the fridge.  I’ve found great joy in learning how to play with chiles in a way that doesn’t overpower the other ingredients being used.  It’s a complicated balancing act, for sure.

What I’ve come to learn is this: when it’s done right, adding some spice  to a dish can be refreshing and can turn a rather ordinary meal into a visceral experience.

I came up with this quick vegetarian chili recipe a few weeks ago when we were a bit limited on ingredients in the fridge.  There is always a container or two of tofu tucked away and the cabinet is stocked with canned tomatoes and beans to take out during desperate times like these.  The key component here, though, is the pickled jalapenos.  They pack a punch, but, due to their preparation, have mellowed out slightly.

A lot of my weeknight dinners are similar to this recipe.  It’s such a pleasure to throw everything into a big pot, set the burner to simmer, and let it all come together.  There’s not a whole lot of production, which, after a long day at work, nobody wants to do.

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  • serena @bigapplenoshApril 6, 2011 - 12:06 am

    This looks absolutely delicious. I’m with you on the heat/spice – I’ve slowly warmed up to it (oh, haha! Pun not intended) over the years. I think I appreciate the flavor of peppers/spice more so than the actual heat. Great post!ReplyCancel

  • ElianaApril 6, 2011 - 12:07 am

    Oh how I wish I could dive into a bowl of this right this second! And ground cinnamon in chili? That sounds so enticing. Will have to try this for one of my weeknight dinners as well.ReplyCancel

  • KimberleyApril 6, 2011 - 12:26 am

    I have had exactly the same experience with chilis and heat! In part because my tolerance for it seems to have increased. I didn’t even use them in food until recently; it’s been fun.ReplyCancel

  • saltyseattleApril 6, 2011 - 2:29 am

    I do the exact same thing- and always in a le creuset too! somehow a big pot of something always looks better in le creuset. btw, speaking of nominations, i plan to offer you up to the photography deities- i hope that’s where you feel most comfortable :) xx, LReplyCancel

  • tinytearoomApril 6, 2011 - 3:25 am

    this is excellent. another lovely dish to add to our rotating dinner list.ReplyCancel

  • MikeVFMKApril 6, 2011 - 5:10 am

    I love the thought of a big pot a chili or something simmering away under your watchful eye. It makes for a great meal on the days we’re in the biggest time crunch. Personally, I love the addition of spice. Heat is always better!ReplyCancel

  • Lauren at Keep It SweetApril 6, 2011 - 6:34 am

    Great looking dinner!ReplyCancel

  • Maris (In Good Taste)April 6, 2011 - 6:41 am

    Love the idea of chili over pastaReplyCancel

  • WenderlyApril 6, 2011 - 7:40 am

    I could eat that right this very minute for breakfast. Delish!ReplyCancel

  • RochelleApril 6, 2011 - 7:47 am

    The whole chili over pasta thing kinda boggles my mind but it looks so good I have to give it a try!
    And as all ways the photos make this dish look all the more appetizing, especially with those green slices of jalapeno on top.ReplyCancel

  • Emily @ A Cambridge StoryApril 6, 2011 - 7:55 am

    Great recipe and lovely photos, as always! I used to not enjoy spicy foods but my husband is a nut and now I have quite the tolerance.ReplyCancel

  • Angela@RecipesFromMyMomApril 6, 2011 - 8:26 am

    Printing this out to make this weekend. My husband ate some place last week and was raving about a pasta with beans dish. You’ve come to my rescue Brian!ReplyCancel

  • The SouperApril 6, 2011 - 8:45 am

    Brian,
    This Veggie Chili over Pasta plays right into how I feel about my Chicken Chile Recipe by Barefoot Contessa. Kicking up the spices in a dish is what makes one feel satisfied and full because we know a good meal has been eaten. Our tastebuds tell us so.
    I use Red Pepper Flakes on my roasted or sauted veggies and in my marinara sauce. They certainly add heat with just a pinch.

    The SouperReplyCancel

  • DanaApril 6, 2011 - 9:05 am

    I am a huge fan of veggie chili, but I don’t think I’ve ever had any with tofu in it. I love the addition…. looks great!ReplyCancel

  • DaisyApril 6, 2011 - 9:26 am

    I LOVE chili over pasta! such a hearty satisfying meal. I agree with your thoughts on spice and I’ve come to appreciate how it elevates a dish more recently.

    Favorite line: “I’ve become best buddies with red pepper flakes”. so funny!ReplyCancel

  • Great recipe. I like simple vegetarian dinners too, and the easier it is to prepare, the better! I have not made vegetarian chili yet though, I think it’s about time I do!ReplyCancel

  • Alison @ Ingredients, Inc.April 6, 2011 - 10:05 am

    This looks fantastic! A must try!ReplyCancel

  • Kimmy @ Lighter and LocalApril 6, 2011 - 10:42 am

    I love that everything to make this (minus the tofu) is in my pantry or fridge right at this second. Vegetarian chilis can be so versatile and you can do so much with them. Definitely trying to this one out!ReplyCancel

  • Kulsum at JourneyKitchenApril 6, 2011 - 10:52 am

    Thanks for saying that! Exactly, you just need to learn how to use chilly without overpowering your food and then its all LOVE. As you can imagine, I get that alot with a Indian food blog and I get crazy explaining that Indian food is about spices and not “spicy”. Lovely dish!

    Did I also tell you, one of my friends loved the coleslaw I made from your blog and I passed the recipe!ReplyCancel

  • Jen @ keepitsimplefoodsApril 6, 2011 - 11:23 am

    Great recipe! I love spicy chili! I also love spicy foods- chili oil, sriracha, pickled jalapenos- yes please!ReplyCancel

  • ElizabethApril 6, 2011 - 12:35 pm

    Up until a few months ago, I don’t think I’d ever seen chili over pasta. This rendition totally reminds me of a veggie bolognese. Tasty!ReplyCancel

  • LindaApril 6, 2011 - 1:41 pm

    I LOVE spice food and more and more vegetarian dishes are coming into play in my home. I’m always looking for quick and delicious weeknight meals and this is perfect!ReplyCancel

  • Jun BelenApril 6, 2011 - 3:15 pm

    You had me at pickled jalapeno! Those are powerful flavor bombs. A new inspiration to go on my vegetarian list of dishes. Thank you for sharing!ReplyCancel

  • MargaretApril 6, 2011 - 3:17 pm

    So glad you now love spicy food. I have always been a fan and love my sriracha too. This recipe sounds great and love the quick part too!ReplyCancel

  • JoyApril 6, 2011 - 4:41 pm

    This is a great recipe. My daughter would love it.ReplyCancel

  • The Farmers WifeApril 6, 2011 - 5:33 pm

    That looks so good… I really like this dinner idea, yummy!ReplyCancel

  • DeLacyApril 6, 2011 - 8:06 pm

    I love the sophisticated flair that add to comfort food. I want to sit down at that table!ReplyCancel

  • Dana SalvoApril 6, 2011 - 9:08 pm

    Beautiful pictures. Great idea! Never had veggie chili!ReplyCancel

  • Chef PanditaApril 6, 2011 - 10:55 pm

    I used to hate spicy food and now I can’t live without Sriracha. This veggie chili sounds delicious and as soon as I’m done with detox I’ll give it a try and report back :)ReplyCancel

  • Julia @ DimpleArts PhotographyApril 7, 2011 - 2:16 am

    Never actually had chili. But I do have a French oven, and now have something I can make in it! Thank you for sharing!ReplyCancel

  • JoanneApril 7, 2011 - 6:46 am

    I am a HUGE spice lover. I can’t remember whether I really like it as a kid…but now I can’t get enough!

    Quick and easy is always optimal for me. As are visceral experiences. This looks like a delicious dish!ReplyCancel

  • Sylvie @ Gourmande in the KitchenApril 7, 2011 - 8:05 am

    I totally agree with you, it’s definitely a balancing act. I like a little bit of heat but too much just numbs your taste buds, and what’s the point of eating food you can’t even really taste!ReplyCancel

  • PeggyApril 7, 2011 - 8:20 am

    This chili sounds all sorts of delicious! I love adding it over pasta, great idea! =)ReplyCancel

  • Sommer@ASpicyPerspectiveApril 7, 2011 - 10:04 am

    I grew up with a bottle of Tabasco on the table at every meal, so this is right up my alley! ;)ReplyCancel

  • LirenApril 7, 2011 - 12:45 pm

    I adore spicy food, and as I get older, it seems I can never get enough. Right now I’m smacking myself on the forehead – duh – why did I never think to put tofu in chili before? Brilliant!ReplyCancel

  • HanaaApril 7, 2011 - 4:49 pm

    Looks great! I’ve served it over rice too. Come to think of it, that would be a great GF alternative to pasta.ReplyCancel

  • JeanApril 7, 2011 - 7:12 pm

    I really must try my hand at chili soon–I always have these ingredients in my pantry/fridge. I have no excuse! Great use of your ingredients–your chili looks delicious, especially since you amped up the flavor with those jalapeños. YUM!ReplyCancel

  • Baking SerendipityApril 7, 2011 - 11:12 pm

    I love weeknight dinners like this one pot one :) And, I’m working seriously hard on getting more spice in my life/meals! I think these are both win-win aspects to this recipe!ReplyCancel

  • Andrew FrishmanApril 8, 2011 - 1:39 am

    Mmnn. . . I LOVES me some chili. . . especially when it’s chili.

    Escalofrío hoy, mañana caliente.ReplyCancel

  • Lindsey @ Gingerbread BagelsApril 9, 2011 - 12:22 am

    Oh my does this look incredible. I wish I lived next door to you and could eat everything you make! :)ReplyCancel

  • Sprinkled With FlourApril 9, 2011 - 7:41 pm

    This looks delicious! I love chili mac, and this is a better version of it:)ReplyCancel

  • Angie's RecipesApril 10, 2011 - 1:15 am

    I love simple homey delicious pasta meal like this! How wonderful!ReplyCancel

  • Kate@DiethoodApril 10, 2011 - 12:18 pm

    This pasta dish sounds fabulous! I love that chili, too!ReplyCancel

  • KatieApril 11, 2011 - 8:04 am

    Looks tasty! Love Chili!!ReplyCancel

  • bunkycooksApril 11, 2011 - 9:39 am

    This looks wonderful (even though I am not a fan of Tofu). Very pretty shiny red Le Creuset pot. :) Aren’t they the best!ReplyCancel

  • JamieApril 15, 2011 - 6:35 am

    Love chili and its great to find a scrumptious vegetarian version. With just a little fire :-) Have the same red Le Creuset dutch oven and maybe it is asking for chili?ReplyCancel

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  • Andrew FrishmanApril 3, 2011 - 12:44 am

    MMnnn. . . I loves me some spirit, especially when it’s not spiritual.

    En la zona financiera solitario
    Al lado del mar
    He caminado en la luna y las estrellas.
    Rascacielos brillaba en su oscura majestad.
    En esta tierra de otro mundo nuestro.
    He caminado por el edifi, yo he caminado por los centros comerciales,
    He caminado por los rascacielos, solitario y oscuro.
    En la zona financiera solitario
    Al lado del mar
    He caminado en la luna y las estrellas.

    En la zona financiera solitario
    Al lado del mar
    He caminado en las noches de invierno.
    Me he apoyado en el temor, por lo que en silencio
    Bajo la luz del zumbido eléctrico.
    Barcos en el puerto, las gaviotas en el muelle,
    Los buques y camiones y marineros en los bares.
    En la zona financiera solitario
    Al lado del mar
    Muchas veces he caminado en la luna y las estrellas.ReplyCancel

    • JackieApril 4, 2011 - 5:38 am

      Jeez, Andrew. Seriously? Seriously. PORQUE?!

      And Brian: beautiful photos! I love the candid shots you take of people =)

      Jax xReplyCancel

  • Angie's RecipesApril 3, 2011 - 1:05 am

    How nice they even sell beers there…I like those dark beer labels..Rogu and Allacash…very interesting names too.ReplyCancel

  • Baker StreetApril 3, 2011 - 2:25 am

    Gorgeous shots brian, as always! :)ReplyCancel

  • Lauren at Keep It SweetApril 3, 2011 - 7:16 am

    Another set of beautiful photos!ReplyCancel

  • JoanneApril 3, 2011 - 8:21 am

    Oh this is what I like to see. A fabulous way to spend a Sunday morning. :PReplyCancel

  • MichelleApril 3, 2011 - 8:27 am

    I’m a huge fan of Boston Wine Exchange. Great photos!ReplyCancel

  • LizApril 3, 2011 - 8:32 am

    Beautiful photography, Brian!ReplyCancel

  • Parsley SageApril 3, 2011 - 8:56 am

    incredible photos. Love your silent Sundays!ReplyCancel

  • bunkycooksApril 3, 2011 - 9:10 am

    Wine so early on Sunday? ;) This will have to be a must when we visit. Looks like they have a great selection of wine and beer.ReplyCancel

  • PeggyApril 3, 2011 - 10:25 am

    It looks like they’ve got a great selection! Makes me jealous because it’s so early – can’t buy liquor or beer on Sunday until 1pm in Kentucky =)ReplyCancel

  • foodwanderingsApril 3, 2011 - 10:50 am

    Love the lager beer bootles shots. :) Congrats uncle Bri! ShulieReplyCancel

  • Rachel @ Baked by RachelApril 3, 2011 - 11:54 am

    Nice shots! You’ve got me wondering if hubs has had all of those Allagash. Will have to ask him later.ReplyCancel

  • Alison @ Ingredients, Inc.April 3, 2011 - 12:53 pm

    great post! Very cool!ReplyCancel

  • Hester aka The Chef DocApril 3, 2011 - 1:42 pm

    Love the old-timey feel of the pictures, Bri ;-)ReplyCancel

  • SMITH BITESApril 3, 2011 - 2:24 pm

    another beautiful post Brian!ReplyCancel

  • Lindsey @ Gingerbread BagelsApril 3, 2011 - 7:14 pm

    As always, gorgeous photos! Love the Silent Sunday posts! :)ReplyCancel

  • ElizabethApril 3, 2011 - 7:38 pm

    I actually passed by Boston Wine Exchange for the first time yesterday when I was heading to a chocolate class at Elephant and Castle. I really love the shot of the champagne flute. Lovely.ReplyCancel

  • Lora @cakeduchessApril 4, 2011 - 9:48 am

    Beautiful shots! Another lovely Silent Sunday post:)ReplyCancel

  • Wendy IreneApril 4, 2011 - 1:46 pm

    It is a huge joy to gaze at your brilliant photography! I’m so glad to have found your site through your guest post with Monet! Have a wonderful week :)ReplyCancel

  • RochelleApril 4, 2011 - 4:11 pm

    Gorgeous! And jee I kinda have a hankering for a good glass of wine now :DReplyCancel

  • Jen @ My Kitchen AddictionApril 7, 2011 - 4:11 pm

    Stunning, as always!ReplyCancel

  • John CuffApril 15, 2011 - 1:50 pm

    Brian – I just Stumbled here randomly today! I was just scrolling through the pics not even realizing this was your blog and saw Eric, haha! Awesome photosReplyCancel

  • WinepineAugust 15, 2011 - 8:25 pm

    Love the photos. I’m going to visit during my vacation to the Cape!ReplyCancel

Until last year, if you had offered me an egg for breakfast, in any form, I would have rejected it.  I never really got much joy from eating them… found them to be flavorless, maybe with the exception of an omelet or quiche.

What changed my feelings about eggs was a trip to a farm where I purchased my first local, organic, free-range beauties.  They’re what I call “happy eggs,” with their vibrant yellow-orange hued yolks.  With this first carton, Eric and I made a plate of scrambled eggs.  Normally we’d give it a hearty seasoning of salt and pepper, but with these eggs, we just gave it a gentle sprinkle.  They came out fluffy and buttery… a simply delightful breakfast.

Since that life-changing experience, I’ve moved away from conventionally produced (factory) eggs.  And I pay a steep price for these gems (roughly $2.50 for half a dozen).  At least at one time it felt that way.  Now it seems completely fair.  You pay for quality.  And not just the quality of the eggs, which are mighty delicious, but for the treatment of the chickens producing them.

When I became a pescatarian, I didn’t do it for ethical reasons.  My goal was to eat healthier… it made me feel better and I even shed a few pounds after I made the switch.  Since then, my views have changed.  I care more about where my food comes from and the circumstances that brought it to me than I do about what the actual item is (I’ve even been known to take a small bite of steak tartar or a piece of bacon from time to time).

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  • RJ FlamingoMarch 30, 2011 - 12:23 am

    My favorite breakfast is simple scrambled eggs and cheese. Julia made them a delicacy. You made them an art. Love!ReplyCancel

  • Anita MenonMarch 30, 2011 - 12:26 am

    I follow the Gordon Ramsey of scrambling eggs which is similar to Julia Child’s that you quote here.ReplyCancel

  • Wow, Brian, beautiful… And the irony… I am drowning in the exact kind of eggs that you now enjoy right now – they are laying like nuts this time of the year and I have a new flock who is laying. It’s really too bad I am too far away from friends who would appreciate and use my excess.ReplyCancel

  • sarahMarch 30, 2011 - 12:38 am

    Gorgeouuuus pictures! And great post too! We go through about a box of eggs every week, my husband is a feen. Thank goodness for the Farmer’s Market each weekend, buying directly from the farm brings the price of high quality eggs down a bit.ReplyCancel

  • EthanMarch 30, 2011 - 12:48 am

    As always, great pictures. But thanks for sharing your views on it. I actually cook my scrambled eggs similar to Julia’s version but that’s only because that’s how my Bubbie did it. They also seem extra fluffy and creamy that way. I’m not sure if my Bubbie was following Julia’s lead or it was purely coincidence.
    I also liked seeing a bit of French in your post. Tres bien!ReplyCancel

  • Hester aka The Chef DocMarch 30, 2011 - 12:57 am

    Oh, Brian, I totally think you’re right about the farm-fresh eggs! They’re so awesome! How did you get your photos like this? What’s the secret?!!?! Because they’re absolutely wonderful! Thank you for sharing your story about eggs; I’m glad that you’re now a total fan! Julia’s recipe looks absolutely spectacular :-)ReplyCancel

  • Julia @ DimpleArts PhotographyMarch 30, 2011 - 1:25 am

    Wow, I guess I’ve been making eggs all wrong for all these years. :) Thank you for sharing this technique. I will certainly try it out this weekend!ReplyCancel

  • Maris (In Good Taste)March 30, 2011 - 4:57 am

    Very interesting post. I have always wondered-milk or water and find it interesting that you can use either. Thanks for the info!ReplyCancel

  • fooddreamerMarch 30, 2011 - 7:11 am

    Happy eggs. I like that! I’ve noticed the colour difference in the yolks too. I do love scrambled eggs.ReplyCancel

  • JennMarch 30, 2011 - 7:27 am

    Yum, I love a classic scrambled eggs. This is the method my mother taught me – she always stressed how important it was to start them slow on low heat rather than just mashing everything around right away. I agree, it’s the key to making them fluffy and light, otherwise you lose all the moisture too quickly. On a side note, $2.50 for 6 eggs seems like a bargain to me – I usually pay closer to the equivalent of $4 :)ReplyCancel

  • Elizabeth AnnMarch 30, 2011 - 7:39 am

    YUM!!! we LOVE breakfast for dinner! :-) This would be a nice change to our regular “scrambled” eggs!ReplyCancel

  • tinytearoomMarch 30, 2011 - 8:17 am

    ahh. you are so right. an egg isn’t just an egg. I always buy certified free-range eggs and have been questioned for my choice from time to time. “It doesn’t matter. Your paying extra money for nothing” they say. It matters to me. It’s only a dollar extra and the chicken was allowed to go for a walk.

    awesome photographs. I never thought scrambled eggs could look so cool.ReplyCancel

  • Andrew FrishmanMarch 30, 2011 - 8:18 am

    Mmnnnn. . . I LOVES me some oefs, especially when they are all fromagey.

    ¿Qué fue primero? El huevo, o el blog sobre el huevo?ReplyCancel

  • Meghan@travelwinedineMarch 30, 2011 - 8:25 am

    I love farm fresh eggs and look forward to the summer and hopefully exploring more local, happy food :)ReplyCancel

  • ShannonMarch 30, 2011 - 8:26 am

    “oeufs brouilles au fromage” sounds soooo much better :) and slow cooking is definitely the way to go, it’s amazing!ReplyCancel

  • foodwanderingsMarch 30, 2011 - 9:33 am

    Hey bri, just wanted to let you know your site is looking incredible, all th echanges and hard work paid off. Also, eggs, believe it or not, are J’s specialty in the house, I don’t even bother. Whether boiled scrambled or otherwise. :)ReplyCancel

  • JackieMarch 30, 2011 - 9:36 am

    I’ve tried your scrambled eggs (though not cheesy ones) and they are indeed fluffy deliciousness! Gorgeous. I approve of the Julia Child method!

    My technique for egg making is actually Delia Smith’s version which involves taking the pan on and off the heat and stirring constantly in order to have the creamiest eggs possible. It’s time consuming and tiring for sure, but it also involves a heck of a lot of butter… how could that not be awesome?

    Jax xReplyCancel

  • kathyMarch 30, 2011 - 9:42 am

    I love when people put up scrambled egg how-tos. I know SO.MANY.PEOPLE that can’t scramble an egg, I won’t eat one I don’t make myself. These look fantastic, I would try your scrambled eggs for sure. <3<3ReplyCancel

  • Angela@RecipesFromMyMomMarch 30, 2011 - 9:46 am

    You’ve hit on my hangover cure, scrambled eggs with cheese AND SALSA. Plus lots of coffee. Great tips for getting the best fluff and taste.ReplyCancel

  • Rachel @ Baked by RachelMarch 30, 2011 - 9:57 am

    I love scambled eggs but always leave it up to hubs to make. And this post is totally making me want to go and watch Julie and Julia!ReplyCancel

  • Jen @ keepitsimplefoodsMarch 30, 2011 - 10:00 am

    Looks delicious, simple and hearty. You know, some people scramble the eggs directly in the pan. Have you ever seen that? It seems crazy to me! I much prefer to scramble in a bowl before cooking in the pan.ReplyCancel

  • DaisyMarch 30, 2011 - 10:28 am

    so you’re saying i’ve been preparing them wrong all these years? who knew?! great post.ReplyCancel

  • GeorgieMarch 30, 2011 - 10:47 am

    I had these for breakfast, simply the best!ReplyCancel

  • Vivian CardinaleMarch 30, 2011 - 11:01 am

    Your photos are beautiful! Great blog :)ReplyCancel

  • RochelleMarch 30, 2011 - 11:59 am

    I miss having my own chickens. When I was a kid we had about 10 chickens and there definitely was a difference in the flavor and texture of our “happy” eggs versus the kind we got from the store. Plus it was always as fresh as possible considering that one had to go check each morning and sometimes in the late afternoon for eggs!

    As always, gorgeous photos! And thanks for the tip on letting the eggs form a custard like consistency, I never knew!ReplyCancel

  • SuesMarch 30, 2011 - 2:09 pm

    These look so simple and delicious. There’s nothing better than a wonderfully-prepared egg to me. And your photos are beautiful (are they ever not??)ReplyCancel

  • Jen @ My Kitchen AddictionMarch 30, 2011 - 3:31 pm

    So, scrambled eggs are one of those foods that’s just about impossible to photograph… I mean, big blogs of yellowy-ness just isn’t usually photogenic. BUT, your photos are AMAZING. You need to come on down to PA and give me some photography lessons! Or perhaps I should travel to Boston! The eggs look pretty tasty, too!ReplyCancel

  • CeliaMarch 30, 2011 - 3:55 pm

    What a great egg tip; I was reading about perfect omelettes in Gabrielle Hamilton’s memoir yesterday and am not quite ready to attempt those…but scrambled eggs are a great starter. Love those side-like farm-fresh eggs, too.ReplyCancel

  • bunkycooksMarch 30, 2011 - 4:03 pm

    Julia knows how to do most things well. Eggs included. I have always prepared my eggs this way (minus the extras, except for cheese some mornings). It is foolproof for perfect scrambled eggs.ReplyCancel

  • LizMarch 30, 2011 - 4:56 pm

    Oh, yum…what a fabulous breakfast! Love your photos, and the hints to make perfect eggs :)ReplyCancel

  • Kimmy @ Lighter and LocalMarch 30, 2011 - 5:33 pm

    This just goes to show, sometimes the simplest things can be the most complex and also the most beautiful.

    There’s nothing better than scrambled eggs with cheese, pure, unadulterated comfort food.ReplyCancel

  • Barbara | VinoLuciStyleMarch 30, 2011 - 8:07 pm

    I sort of love that I make eggs according to Virginia Bathe, my mom who always made them like Ms Child though I’m sure she never had a clue who she was! I have never heard of putting the eggs in the skillet to scramble them without mixing them first but I have seen people beat them in the skillet constantly til they are little pebbles of cooked egg. Light and fluffy and buttery, yum. Now maybe I just need to start raising some chickens!ReplyCancel

  • Lora @cakeduchessMarch 30, 2011 - 10:10 pm

    Our uncles in Italy have fresh eggs ready for us in the morning. The flavor is out of this world…delizioso! Your eggs look just as amazing. Spectucular photos:)ReplyCancel

  • JoyMarch 30, 2011 - 10:27 pm
  • A little bit of everythingMarch 31, 2011 - 12:47 am

    Happy eggs, cute nickname.
    I love scramble eggs and learned how to make the perfect scrambled eggs watching Gordon Ramsey.
    Thanks for sharing your take on Julia Child’s versionReplyCancel

  • SMITH BITESMarch 31, 2011 - 7:40 am

    i’ve always, always, always preferred eggs for breakfast . . . well except for a good scone or pastry!!!ReplyCancel

  • createwithmomMarch 31, 2011 - 7:47 am

    i like these soft scramled eggs perfect breakfast delicious
    thank you for the thoughtful commentReplyCancel

  • Sylvie @ Gourmande in the KitchenMarch 31, 2011 - 7:56 am

    I’m the same way when it comes to eggs for breakfast, it’s really not my thing, but if this recipe converted you, then there might just be hope for me yet!ReplyCancel

  • TaniaMarch 31, 2011 - 10:00 am

    I’ve also come to appreciate the beauty of a slow cooked custardy egg. I use chopsticks to slowly stir them. Works like a charm.ReplyCancel

  • LirenMarch 31, 2011 - 10:37 am

    Hi Brian! There’s nothing like that first experience with what a real egg should taste like :) I will never forget when I was offered eggs from a friend’s friend’s family chicken. The yolk was the first thing to catch my eye, it was the most brilliant gold I had ever seen. And the flavor! I agree, I will pay up for my eggs! And I’m glad you have been able to enjoy some bites of steak now and again, I agree with the way you eat!!!ReplyCancel

  • Alison @ Ingredients, Inc.March 31, 2011 - 10:42 am

    Love this one and all of your posts!ReplyCancel

  • Sommer@ASpicyPerspectiveMarch 31, 2011 - 10:59 am

    I’m with you 100%. I’ve never been fond of eggs, until I started buying them at the farmers market–what a difference!

    Love this classic recipe. That Julia, she sure know how to cook some eggs! ;)ReplyCancel

  • kellyMarch 31, 2011 - 12:46 pm

    I’ve been purchasing eggs in much the same way for nearly a year now — with care of thought about where they come from and how they’re produced. It’s amazing how different the yolks are! Slow cooked, soft and moist are the way we like them instead of dry and fluffy. Lovely post and photos.ReplyCancel

  • Those look amazing! My husband and I are looking into getting local eggs. Where do you get yours?ReplyCancel

  • Lauren ZabanehMarch 31, 2011 - 9:11 pm

    thanks for stopping by Brian. So glad to hear from you. You know, your eggs are simply crafty and beautiful. A work of art, indeed…and even better, one you can eat.ReplyCancel

  • JamieApril 1, 2011 - 6:20 am

    Happy Eggs? Love it! And yes doesn’t everything sound better and sexier in French? Love Scrambled Eggs with cheese but would rather have them for lunch than breakfast :-)ReplyCancel

  • JoanneApril 1, 2011 - 7:33 am

    I definitely think a lot more now about where my food comes from than I used to and I refuse to buy or ingest anything that I don’t feel good about. Just not worth it!

    These eggs look absolutely luscious, and that’s hard to say about eggs! So light and fluffy. And filled with good karma also. Love that.ReplyCancel

  • Tiny Urban KitchenApril 1, 2011 - 1:20 pm

    Beautiful post Brian. I’ve started to pay more for good eggs too, though I haven’t really tried super farm fresh eggs before.

    I seem to remember seeing you sneak some pork belly at Garden At the Cellar awhile back. ;)ReplyCancel

    • adminApril 1, 2011 - 1:22 pm

      Shhhhhh… it’s a secret.

      Actually, it’s not… I was quite vocal about how much I enjoyed it. :-)ReplyCancel

  • JennifurlaApril 1, 2011 - 2:56 pm

    I swear I never made scrambled eggs the same way twice, I will try it this way next!ReplyCancel

  • Parsley SageApril 2, 2011 - 1:07 pm

    Well I know what I’m having for breakfast tomorrow…ReplyCancel

  • Polly MotzkoApril 3, 2011 - 6:12 am

    I love it! You are the first person to refer to the cage free eggs from chickens who weren’t forced to lay a million eggs on hormones as “happy eggs” I always say that they make me happy because they are from “happy chickens!”

    I really love your style, your recipes and would love to share more friendship, recipes etc…

    God bless and keep doing what you’re doing!

    You’re doing a great job.

    Sincerely,

    Paulette Le Pore Motzko
    “Polly Motzko”-You’ll find me on Facebook & Twitter by my nick-nameReplyCancel

  • MonetApril 4, 2011 - 12:09 am

    So simple yet so elegantly crafted and displayed. You need to write a cookbook my friend. Ryan wants to raise chickens next year, so when you come to Austin…farm fresh eggs will be served. Thank you for sharing with me tonight. I’m in the need of some comfort…and you are one of the blogs I know I can turn to. I hope you have a great start to your week. Blessings and love.ReplyCancel

  • Barbara BakesApril 4, 2011 - 3:47 pm

    Now I’m really interested in buy high quality eggs. What a fabulous way to start the day.ReplyCancel

  • Lisa { AuthenticSuburbanGourmet }April 4, 2011 - 10:30 pm

    There is definitely an art to scrambling the perfect egg and I believe that you have mastered it. My husband goes nuts for having scrambled eggs every weekend. I will be adding the cheese on Saturday! Enjoy your week!ReplyCancel

  • Amelia from Z Tasty LifeApril 5, 2011 - 4:12 pm

    I cook many things in our house, but scrambled eggs are my husband’s domain…and he does them very close to how you make them. Creamy, delicious. The perfect Saturday morning breakfast.ReplyCancel

  • ElianaApril 6, 2011 - 11:02 am

    There’s definitely an art to cheesy scrambled eggs. And it seems to me liked you’ve mastered it Brian.ReplyCancel

  • Brittany ElizabethApril 20, 2011 - 9:53 pm

    Love this post! It is wonderful to jump back in and try something you didn’t think you liked – and preparation has so much to do with it sometimes! My new favorite way to eat eggs is a frittata! I tried it for the first time in February and it is my new go-to for when I breakfast or brunch guests. You can check it out on my website if you are interested :) Good luck with the egg journey! Mix in some veggies – spinach and mushrooms are my favorite.

    http://eatsomethingnew.comReplyCancel

  • Julia @ DimpleArtsApril 28, 2011 - 1:46 pm

    I just made these delicious eggs and scarfed them down. They are so creamy and amazing!ReplyCancel