One of our friends is a complete expert when it comes to Indian food. Since we’ve been here, she’s hosted a couple of feasts at her apartment. It’s mind blowing to me that she can make so many diverse, vegetarian (!) dishes, all by herself. On the surface most of her food seems super simple but as soon as you eat it, you know someone with a knowing hand cooked them. A couple of weeks ago, we decided we would host one of these feasts together. I will be an extra pair of hands (grasping at as much knowledge as humanly possible) but she is definitely in charge of the recipes. Even though our dinner is a couple of weeks away, I got so excited about it, that I had her bring me to a specialty Indian grocery store to show me the spices, produce and other treats that I have sometimes come across but have no idea what to do with. I restrained myself and came home with a few new spices and different types of lentils to play with. With no capability to freestyle, the first thing I did was dust off my old copies of Vij’s at Home and Madhur Jaffrey’s Quick and Easy Indian Cooking. I’ve promised myself that I will cook Indian once a week so that I can actually work through the dozens of recipes that I have marked with post-its.
Before we moved here, I had grand plans of hosting meals at our place. We even upgraded from our two person table, that could really never accommodate any more than the two of us, to a four person one that could easily squish six people. In the end we’ve been here since April and I have yet to host a single meal. I have had people over to play some board games (great, nerdy board games) but didn’t even serve snacks. For shame! Anyway, the point is, for those of you who have people over for meals and such (particularly breakfast), these eggs are a great way to serve eggs and not have to stand by the stove, flipping or stirring. On top of that, I love breakfast for dinner and this is a great one. It’s a very hearty, satisfying meal that can be eaten as a nice brunch, but pretty much any other meal of the day as well. I made this for the first time a while ago. I used up the last of my tomatillo salsa by putting dollops of it all across the eggs. As soon as I ate it, I knew it had to come up here.
It took me a very long time to realize that I should make spanakopita at home. It’s one of those things that is so easy to replicate in a successful way but it just never crossed my mind. I committed to making it and bought tons of spinach and then couldn’t find the phyllo dough anywhere. I don’t know why it was so difficult to find. I suspect that most of the places that I went to had it but that it was hidden somewhere in the frozen section and I just kept walking past it over and over again. Eventually though, a helpful employee pointed me to the right aisle and I was off on my spanakopita adventure.