A Scientist in the Kitchen

Breakfast is my favorite meal. And Sunday breakfasts at home are really special. We always make it a point to prepare something special for Sunday breakfast. For example, grilled liempo with garlic fried rice is a favorite. Sunday breakfast is always a lazy affair where we could catch up with each other, talk about family news or the latest antics of our cats and dogs.

Anyway, this egg in salami cups is easy to make, much like the herbed baked eggs and omelets inspired by the Barefoot Contessa.

Eggs in salami cups

4 fresh eggs
4 salami slices
chopped fresh tarragon
salt

Place salami slice in a ramekin or cupcake pan. Pour the fresh egg and top the eggs with salt and chopped fresh tarragon. Bake at 300 oF till eggs are set. Remove from ramekin and serve.

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This round-up for this edition’s Grow Your Own is rather late. My internet connection has been very slow the past few days but here it is now.

So what are the home-grown goodies this round? Click on the photos to go to the original post.

Radishes from PG of My Kitchen Stories.

A simple radish salad

Jalapeños from Andrea of Andrea’s Recipes.

Jalapeños Jelly

Tomatoes from Victoria of feed yourself.

Tomatoes and avocado salad

Bok choy from Kim of  Live::Love::Eat!

Fried rice with bok choy

Lavender from DK of Culinary Bazaar.

Strawberry and Lavender Sorbet

Thai basil from Jennifer of Northside Food.

Thai-style stir fry

Cilantro from Ning of Heart and Hearth.

Boiled shrimps with coriander

Squash from Rachel of The Crispy Cook.

Roasted Ambercup Squash

Pechay or Bok choy from Ela of Everything’s Herbed. (PS-Ela is my sister and this is her first time to join a blog event!)

Ginisang pechay

Vegetable flowers from my garden.

Flower power salad

Andrea (the GYO creator) hosts the next round of Grow Your Own. If you want to host GYO, check out the Grow Your Own Hosting page also at Andrea’s Recipes.

I have the privileged of hosting Grow Your Own from Oct 1 to 15, and I would like to share with you my first time to use flowers in a dish.

I have always fancied using flowers as food but never had the chance to do so. I’ve seen a lot of recipes, from salads to tempura to savory dishes. So it was with great delight that I made a salad of flowers all grown from the garden. We have been growing ampalaya (bitter gourd), patola (ridged gourd/luffa) and Baguio beans and have been enjoying cooking them at home.

In the last few weeks, I have been staying at home mostly, always wondering what to cook. So with great delight, I noticed these three vegetables flowering and an idea to make salad came to mind. Should I call this Flower Power Salad?

Flower Power Salad with Asian Dressing

Get a handful of everything:

Patola flowers
Ampalaya flowers
Baguio beans flowers
Gotokula leaves
Saw-toothed corander leaves
Thai basil leaves

Dressing

4 tbsp vinegar
4 tbsp water
2 tbsp fish sauce
1 tbsp sugar
2 cloves garlic
1 Thai chili

Mix vinegar, water, fish sauce and sugar in a saucepan. Bring to a boil till sugar has dissolved. Taste according to your preference and adjust as necessary.

To serve, arrange eveything in a platter and serve with the dressing.

It’s my turn to host Grow Your Own!

I look forward to you posts.