Blog Post & Recipe: the easiest way to poach an egg + 8 reasons to eat eggs for breakfast
I find adding a generous slug of white vinegar to the poaching water – we’re talking a good 3-4 tablespoons, is all you need to get good looking poached eggs, every time.
Blog Post & Recipe: Eggplant Involtini
The eggplant are cut into 1/2-inch slices and broiled briefly to tenderize them. Then the slices are rolled up and around a simple mixture of breadcrumbs, garlic, balsamic vinegar, mozzarella, basil, oregano, red pepper and diced tomatoes (pine nuts too, but I omitted them). Once assembled, you pop the eggplant rolls into the oven to heat them through and melt the cheese.
Blog Post & Recipe: GCC: Tamales filled with Carnitas in Pipian Sauce [ via ]
But, you can certainly accomplish this dish all by yourself. With a bit of planning and breaking the instructions into manageable parts, it is totally doable. Give yourself 2 days for this one. Gather the ingredients and cook the filling on day 1, and then prepare and cook the tamales on day 2.
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