At our first breakfast in Cusco, Peru, when staying at the Hotel Belmond Palacio Nazarenas, there was lovely display of a green sauce with little clay cups for self-serving. I love just about everything green, and I’m addicted to condiments, so I put some on my eggs. I started small not knowing the heat level
Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant.
In spite of owning Plenty, a wonderful Yotam Ottolenghi cookbook, I just had to purchase Plenty More, published in 2014. And I’m certainly glad I did. For the blog, I’ve made zucchini Baba Ghanoush, and I’m especially intrigued by a membrillo and Stilton quiche, made with butternut squash, so that will be next. But one