Moosewood Restaurant Simple Suppers by Moosewood Collective (summer reads TXT) 📕

beans or Corn on the Cob, and cantaloupe.

tunisian potato omelet

In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning. The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.

SERVES 4

TIME: 45 MINUTES

SPICY TOMATO SAUCE

1 tablespoon vegetable oil or olive oil

4 garlic cloves, minced

½ to 1 teaspoon red pepper flakes

¼ teaspoon salt

1 teaspoon ground caraway

1 teaspoon ground coriander

1 15-ounce can of diced tomatoes

POTATO OMELET

2 tablespoons olive oil

1½ cups diced onions

1 teaspoon salt

2 teaspoons ground caraway

2 teaspoons ground coriander

2 cups diced potatoes

6 eggs

½ cup grated Parmesan or Pecorino Romano cheese

Make the Spicy Tomato Sauce: Warm the oil in a small saucepan. Sizzle the garlic in the oil for a few seconds. Add the pepper flakes, salt, caraway, and coriander and cook briefly, about 30 seconds. Add the tomatoes and bring to a simmer. Simmer on low heat, stirring occasionally, while you prepare the omelet.

For the omelet, warm the oil in a large well-seasoned or nonstick skillet, add the onions, and cook on medium-high heat for about 3 minutes, until they soften and begin to turn translucent. Stir in the salt, caraway, coriander, and potatoes and cook for about a minute. Add ¼ cup of water, cover, and cook on medium-low heat until the potatoes are tender, 10 to 15 minutes. Stir often and check for sticking; add more water if necessary.

While the potatoes cook, in a bowl, beat the eggs with 2 tablespoons of water. When the potatoes are tender, pour the eggs over them and cook on medium-low heat. When the eggs begin to set, lift the cooked edges while you tilt the pan so the uncooked egg slips under, onto the hot skillet. Sprinkle on cheese, cover, and cook on low heat until the eggs are set and the cheese is melted.

Divide the omelet into quarters. Serve hot, cold, or at room temperature, topped with Spicy Tomato Sauce.

serving & menu ideas

Baby Greens with Pecans & Pears complements the spiciness of the sauce. Serve creamy Lemon Coconut Tapioca Pudding for dessert.

savory bread & cheese bake

This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.

SERVES 4 TO 6

HANDS-ON TIME: 15 TO 20 MINUTES

BAKING TIME: 30 TO 35 MINUTES

3 tablespoons butter

12 ounces crusty bread (French, Italian, or sourdough)

1 cup grated cheese, such as Cheddar, Swiss, or Monterey Jack

1 cup chopped scallions

6 eggs

2 cups milk

1 teaspoon salt

¼ teaspoon black pepper

1 generous tablespoon Dijon mustard

Preheat the oven to 375°. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and scallions.

Purée the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.

INGREDIENT NOTE This recipe provides a great way to use up stale, dry bread. It is also good made with rye, pumpernickel, or whole wheat bread.

serving & menu ideas

Serve with Broccoli Tomato Salad, or, as long as your oven is on, roast cauliflower and red peppers that you’ve tossed with olive oil and Cumin Salt or Moroccan Spice Mix.

chipotle scrambled eggs

Fast, easy, warm, and inviting, this dish will quickly become a favorite part of your simple supper repertoire.

SERVES 2 OR 3

TIME: 15 MINUTES

½ cup minced onions

1 tablespoon vegetable oil or butter

6 eggs

1 tablespoon minced canned chipotles in adobo sauce

salt and pepper

1 ounce cream cheese, cut into small pieces, or ¼ cup grated Monterey Jack cheese

In a large skillet on medium heat, cook the onions in the oil or butter until golden, about 4 minutes.

In a bowl, beat the eggs with the chipotles and adobo sauce and a sprinkling of salt and pepper. Add to the skillet and cook, stirring to scramble, until the eggs are nearly set. Sprinkle the cheese evenly over the eggs. Reduce the heat to low and cover the skillet until the cheese melts, about a minute.

variation

Chipotle Scrambled Eggs make a great huevos rancheros–style quesadilla. When cooking the eggs, place a tortilla on top of them in the pan while they’re still a little wet. When the eggs are cooked, flip them over so the tortilla is on the pan with egg on top. (You might need 2 spatulas.) Sprinkle on some cheese and salsa, and top with a second tortilla. When the cheese is melted, flip the quesadilla over to brown the top tortilla. Cut into wedges.

serving & menu ideas

Serve with tomato and avocado slices dressed with Cilantro Lime Dressing.

egg foo yung omelet

Try this versatile omelet with traditional ingredients such as bean sprouts or water chestnuts, or look in your vegetable crisper and use that lonely stalk of celery or leftover carrot half, a handful of mushrooms or snow peas, some broccoli florets, etc. Try for a variety of colors and use up to 2 cups of chopped vegetables.

SERVES 2

TIME: 20 MINUTES

1 tablespoon vegetable oil

½ cup thinly sliced onions or chopped scallions

1 cup sliced bok choy or cabbage

½ cup thinly sliced red bell peppers

4 eggs

1 teaspoon soy sauce

1 teaspoon peeled and grated ginger root

SAUCE

1 tablespoon cornstarch

1 tablespoon soy sauce

a few drops of dark sesame oil

In an 8- to 10-inch skillet on medium heat, warm the oil. Add the onions