Shakshuka {Gluten Free}

shakshuka

You wake up, you’re tired. Well maybe you aren’t, but I am and I can’t be alone in this feeling…right readers?  On the weekends I often feel like getting up and making breakfast is just too much, can’t I just stay in bed and have Charles (the butler I wish I had) bring me breakfast in bed, Downton Abby style? I mean life is taxing and you are hitting it hard.  Between work, family, obligations, friends, the gym and the home, finding time to make a healthy meal can often feel like panning for gold in the Mississippi, i.e. almost impossible.  So you often fall back on your go-tos; you know, things you make all the time.  Go-tos are a great thing, but go-to them too much and you can get palate fatigue.  You’ve got to spice things up!  Do something different, look outside the box or look to Marcella Rose’s! Well, if Sunday breakfast has you bored, do I have a new breakfast dish for you.  Shakshuka.  It’s fun to say right? Shakshuka!  Well it’s even more fun to make and by fun I mean easy, like crazy easy. Plus it’s insanely delicious and you can probably make it right now with ingredients you already have on-hand.  Some recipes of this dish call for crusty bread which is amazing for scooping up the heavy caramelized sauce but if you’re gluten free it’s amazing by the spoonful or with warm corn tortillas.  Shakshuka recipes often call for feta or goat cheese but really any cheese you have on hand will do, you can make it simple with salt and pepper or you can add spices to take the flavor through the roof.  Again my recipe is below, but play around and make it your own! I always feel it best to break all the rules in the kitchen.  It’s the one safe place to do it right?  Your Le Creuset pan can’t really fire you now can it?  Your olive oil won’t give you a ticket now will it?  So have some fun, spice it up, shake it off, or rather Shakshuka it off, and trust me you will feel like jumping out of bed to make this breakfast.

good morning eggs a blend of parsley, fennel, garlic, sweet paprika, and other spices shakshuka Canned Tomatoes

You will need

  • 3-5 cloves minced garlic – depending on how Italian you are…if you are Sicilian add some more
  • 1 onion diced
  • 3 glugs olive oil
  • 1 quart jar of stewed tomatoes (plus the juice)
  • 5 eggs – or more if you have a bigger pan or more mouths to feed
  • Feta (optional)
  • Flat leaf parsley chopped – about 3 tablespoons (optional)
  • Salt and pepper to taste
  • Spices – I used a middle eastern blend of a  parsley, fennel, garlic, sweet paprika and other spices

How to

  • Heat a pan over medium high heat and add olive oil
  • Sauté your onion until translucent; about 4 minutes
  • Add garlic, stirring to avoid it burning, until fragrant; about 1 minute
  • Dump in tomatoes and juice, smashing the tomatoes with the back of a wooden spoon
  • Add spices (if using), salt and pepper then stir to incorporate
  • Allow the mixture to simmer until the juice cooks down and you have a thick sauce; about 5 minutes
  • Crack your eggs directly into the tomato mixture and cover with a lid
  • Cook eggs until yolks are soft but still runny; about 3 minutes
  • Top with cheese and parsley
  • Dig in

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Shakshuka for everyone!

Marcella Rose

shakshuka

The Bloody Mary

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Nothing is more desired on a Sunday morning at brunch, I think, than The Bloody Mary. Well, perhaps bacon….yes bacon wins….okay The Bloody Mary is a close second. Everyone has his or her favorite type of Bloody Mary. Perhaps you enjoy a spicy one, or maybe you won’t drink it without the custom-Mary celery stalk. Maybe you only have one if it’s extravagant, served with bacon bits on the rim, a fried egg on top, or a fresh crab claw resting in the cold red liquid.

 

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Let me tell you, after living in Manhattan I have seen Bloody Maries that would make my mother blush! There is always a new hot spot, or an old one trying to reinvent them-selves, serving a Bloody Mary with some amazing twist. The thing that I love about this drink is not only how refreshing and much needed it is on a Sunday, but also the range this Classy Lady seems to have. She can be meek and coy, she can be cruel and harsh, or she may be so spicy you can barely handle her but simply can’t resist no matter how hard you try. She can be low maintenance on a camping trip with just vodka, tomato juice and lime or dressed up so fancy you don’t recognize her with caviar and lobster. No matter how you have her, she is always good.

 

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So today I take the time to share a few secrets for my personal Bloody Mary. I like mine fresh with (if I can get it) pressed tomato juice, perfect for those red babies you have sitting around that are too ripe. I like a hit of lemon to make it pop, course ground pepper, a hunk of fresh horseradish and exactly three hits of the Worcestershire. I also love the additions; to dunk in the acidic liquid and enjoy leisurely, for The Bloody Mary should never be rushed. Currently my favorite are my homemade spicy pickles which I canned last fall…adding a slice of the jalapeno from the jar to make it that much better. On my first trip to Chicago I had the “Chi-town Bloody Mary” and it was served with a small beer back. The heaven that I experienced with that addition is not one I will soon forget. Now I always serve my Mary’s with a beer back, it helps to clean the palate or if the Mary a hottie, cool the palate. Basically it just makes Mary better, elevating her acidity, spice and the tango of flavors she comes offering. I now give you one of my favorite Mary recipes, just to give you a starting place to find your own way to Bloody Mary happiness.

 

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You Will Need

Ice
Fresh pressed tomato juice (or store bought)
Worcestershire Sauce
Prepared (or fresh-grated horseradish)
Pepper
Celery Salt
Vodka
Lemon
Garnish – celery, pickles, pickled jalapeno, green beans, lemon wedge, olives etc.…

 

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How to
Place ice in a glass and pour in a shot (or two) of Vodka
Add the juice of half a lemon
A few twists of pepper
Two shakes of Worcestershire
A teaspoon of horseradish
A pinch of celery salt
A tablespoon of spiced pickle juice
Fill to the top with tomato juice and stir
Serve with a garnish or two and a half pint beer and enjoy

 

 

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To Mary, may she be bloody brilliant always,
Marcella Rose

 

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