Good Earthkeeping, by Tasha Halpert –
Some of my readers may have seen my cooking shows on the local cable channel or on YouTube. I started “Cooking with Tasha” because I thought it would be fun to become my own version of Julia Child. Cooking without a kitchen in the studio was a bit of a challenge. However over the years I managed to make lots of good food with nothing but a toaster oven, a hot plate, and an old electric frying pan I found at a yard sale. Though I no longer make new shows, they still recycle on the cable station, and occasionally people in the supermarket who have seen my shows and enjoyed them tell me so. Sometimes I use recipes, sometimes not.
In my own kitchen, a heavy magnet holds a collection of recipes to my refrigerator. There are always more of them than I can reasonably expect to attempt. Some, when I go over them as I must do from time-to-time, will prove too time consuming. Others will require ingredients I don’t have on hand or want to invest in. Still, when I first saw them I had considered making them, and might even have done so were I inspired to.
Every few months, when the collection is beginning to outgrow the magnet, I go through it. Then I discard those that, while they seemed tempting, no longer appeal to me. Then I generally pull out one or two of the remaining ones to try. Some will become great favorites and get written into my spiral recipe notebook or pressed into the pages of a loose-leaf notebook that holds the recipes I have accumulated over the years. I truly enjoy cooking and like many who do, have collected recipes for most of my adult life. I also create my own recipes for that spiral notebook.
My husband and I are fond of garlic. One day I invented this recipe for fried eggs that is now a real staple. Melt a tablespoon of butter in a frying pan over medium heat. Cover the bottom with three or four large sliced garlic cloves. Turn the heat down to medium low and break in three or four large eggs. Place fresh basil, cilantro, or in a pinch parsley leaves over the eggs. Cook until whites are firm. Carefully divide and turn eggs over. Cover with slices of your favorite cheese. Take from heat and cover. Let cheese melt. Serves two.
Mushrooms and eggs go beautifully together for supper. Beat three or four eggs with two tablespoons of water. (Using water greatly enhances their flavor.) Add fresh herbs to taste, or even dried ones. I like tarragon but thyme is lovely, as is parsley or sage. Add a half cup of cheddar or Swiss cheese squares to the eggs. Melt a tablespoon of butter over medium heat. Slice in 4 or 5 mushrooms of medium size. They should cover the bottom of the pan. Stir and turn until they render up their juice and are cooked through. Add and melt another tablespoon or so of butter. Pour the egg and cheese mixture over the mushrooms. Turn gently as eggs cook until they are done. Serves two.
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