Tuesday, February 19, 2008

Posh Moments

There are few times when grad students really get to live it up. Generally, a living it up event involves mass quantities of cheap beer. Thankfully, I am a bit of a food and beverage snob and I refuse to inflict that horrid substance on my body. Instead, I try to find something to celebrate everyday.

This week I have had a pretty good run of breakfasts. Since I have to spend money on food anyways I tend to spend a few more dollars to avoid the top ramen and purchase fresh ingredients. This week I got greek yogurt from the international food market in town, fresh lemons, and raspberries. Though I still cant get over how much I have to pay for citrus in this state, I do love the fact that raspberries are available even in the dead of winter. I also managed to snag the last carton of chives. Being that they were the last available, I am going to overlook the fact that they are probably a tad wilty and enjoy them regardless.

Armed with the fresh ingredients I made two very posh breakfasts. These are the simplest ingredients and for some reason people just dont think to combine them when they are in their own homes. They will, of course, spend over $10 to order them when out at a restaurant (Let me know if you want to send me $10, I will email you my postal address). The greatest thing about these meals is that they are ready in under 5 minutes. They actually take longer to have their photo shoot.
Lemon Camembert Scramble with Chives

2 eggs
1/4 c. heavy cream
1/4 c. camembert
1 lemon worth of zest
2 t. chives
salt & pepper

Heat some olive oil in a pan.

Whisk together eggs, cream, lemon zest, salt, and pepper.

Cube the camembert into small bits and stir into the egg mixture.

Add the eggs to the pan and scramble like a mad person.

When cooked to your liking (I like my eggs a little drier than some do), plate the eggs and top with the chopped chives.

Raspberry Tangerine Yogurt with Cardamom

1 c. greek yogurt
2 t. agave nectar*
1/3 t. cardamom
1 tangerine worth of zest
1/2 c. raspberries

Combine all the ingredients but the raspberries.
Top with raspberries so they dont get bruised in the mixing process.

* I use the agave nectar to add a bit of sweetness to the tart yogurt. You can also add honey, splenda, or sugar.


Beverly said...

Sarah, I have a question (and it's probably a very dumb one): Can you tell me, in simple terms, the difference between greek yogurt and regular yogurt? I'm introducing Jack to yogurt next week, and it needs to be full-fat (none of this skim stuff). I saw full-fat FAGE at TJ's, and also regular yogurt ... not sure how greek is different. Thanks in advance!

White On Rice Couple said...

Oh Sarah, I wish you were my college roommate! You certainly know how to eat very, very, well and inexpensively. I love the sliver of cheese of top. And I love the fact that you still keep the rind on!

Chuck said...

The Camembert scramble looks simply delicious. I've never added lemon zest to my eggs. I'll have to give it a try!

Anonymous said...

You had me at Camembert, but the lemon zest and chive too...mmm...this is going to be breakfast tomorrow. Along with some of my home-made bacon and farm eggs from one of the girls at work...mmm...

Brilynn said...

I love greek yogurt! Both look delicious!

~Madeline~ said...

This looks amazing! All of my favorite things combined. I'm making these eggs this weekend, thanks!

Kevin said...

The eggs look good. The Lemon and camembert in them sounds really tasty. The yogurt looks good as well. I just picked up some cardamom to try.

SteamyKitchen said...

yum - lemon camembert!