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| Shakshuka (eggs poached in tomato sauce) from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth |
Show of hands, please: How many of you cooks out there, while perusing fridge and pantry for dinner inspiration, come across more breakfast ingredients than dinner ingredients and ask yourselves, surely what's good for breakfast should be just as good for dinner? I'll bet there are many of you.
Well, bloggers Lindsay Landis and Taylor Hackbarth, of Love and Olive Oil, have taken that idea multiple steps further and have written a delightful cookbook that is all about having Breakfast for Dinner, which was released just yesterday and is now on bookshelves waiting for you to pick up and take home to your kitchen.
When I received my review copy in the mail several days ago, the first thing that impressed me was how well put together this cookbook is, with beautiful photography that accompanies each recipe and easy-to-read recipes that each fit on a single page.
The book is neatly sectioned into categories beginning with Getting Started, which shows you what Lindsay and Taylor keep in their fridge and pantry as basics, to, well... getting started. From there, it's right into the recipes: Mains, Sides and Starters, Drinks, and Desserts, with several how to sections on making a few of the recipe ingredients (for example, the simple sweet crepes that are used in a bananas Foster crepe cake!) ahead of time.
From Steak and Eggs Benedict to Mint Chocolate Chip Pancakes, and an impressive bacon-infused Bourbon cocktail somewhere in the middle, I found this book to be delightfully whimsical while offering impressive recipes made with accessible ingredients.
Last night I served the Shakshuka, photos above, to my family and received eye-popping raves. A well-stocked kitchen will have most or all the ingredients already on hand: eggs, good-quality canned diced tomatoes, a few herbs and spices, some zesty fresh peppers and a bit of feta cheese. Simple, easy, and delicious.
This weekend I'll be making the Cornmeal Pancakes with Beer-Braised Short Ribs and an Earl Grey Panna Cotta for dessert. And if that sounds good to you, I suggest you buy this book. Now.
Copyright 2005-2013, Christine Cooks. All rights reserved
