4 Recipes
expository prose by Mira Martin-Parker
Golden Eggs
2 extremely fresh pasture raised organic eggs 1 pinch Ayurvedic spice mix (turmeric, cumin seeds, coriander, and fennel seeds) Ghee for toast 2 tbs. chèvre, or other cheese 2 tsp. chives, rinsed and chopped 2 slices nutty birdseed-like bread, sautéed brown rice, or whole-wheat Arizmendi English muffin Salt and pepper to taste Preheat oven to 300°. Bring a medium size pot of water to boil and then reduce heat. Gently crack eggs into water (throwing shells across the room and into the kitchen sink afterwards), and let simmer. Meanwhile, toast bread, spread with ghee, and place on plate. When eggs are firm (about 4 to 5 minutes), carefully remove from water using a slotted spoon and place on one of the toast slices (the other should be cut in half, with one slice perched on ether side of the eggs). Sprinkle tops of eggs with spice mix (not too much!), top with chèvre/cheese, and place plate in oven for 1 teeny tiny eensy weensy minute. Remove from oven, top with chives, bring to table, and EAT!!!! |
Truck Driver Pancakes
Makes enough pancakes to feed two VERY hungry truck drivers, or four Uber drivers.
1 cup whole-wheat pastry flour
½ cup corn, almond, or coconut flour
½ cup white flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups milk (almond, rice, or buttermilk are fine)
2 eggs, cracked in a cup and beaten with a fork
1 teaspoon vanilla
4 tablespoons melted butter, ghee, or olive oil
Fresh blueberries or banana slices (optional)
Heat medium sized caste iron skillet on a low flame. Using a whisk, mix together dry ingredients in a large bowl. In a separate bowl, combine milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients, being careful not to over mix—lumpiness is good. Let batter sit for 15 minutes. Ladle batter into hot, buttered, gheed, or olive oiled pan. Be sure flame is high enough to create a nice sizzle without smoking the pan (this is an art). Flip when surface of cake is no longer shiny and is covered with tiny bubbles (before flipping, this is the time to add blueberries or banana slices, if using). Serve with real maple syrup or raw honey.
Tip: Prepare wet and dry ingredients the night before, refrigerate wet ingredients, and combine just before ready to cook. (Wait to add the melted butter, ghee, or olive oil until cooking time, as these will solidify and become difficult to blend.)
Makes enough pancakes to feed two VERY hungry truck drivers, or four Uber drivers.
1 cup whole-wheat pastry flour
½ cup corn, almond, or coconut flour
½ cup white flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups milk (almond, rice, or buttermilk are fine)
2 eggs, cracked in a cup and beaten with a fork
1 teaspoon vanilla
4 tablespoons melted butter, ghee, or olive oil
Fresh blueberries or banana slices (optional)
Heat medium sized caste iron skillet on a low flame. Using a whisk, mix together dry ingredients in a large bowl. In a separate bowl, combine milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients, being careful not to over mix—lumpiness is good. Let batter sit for 15 minutes. Ladle batter into hot, buttered, gheed, or olive oiled pan. Be sure flame is high enough to create a nice sizzle without smoking the pan (this is an art). Flip when surface of cake is no longer shiny and is covered with tiny bubbles (before flipping, this is the time to add blueberries or banana slices, if using). Serve with real maple syrup or raw honey.
Tip: Prepare wet and dry ingredients the night before, refrigerate wet ingredients, and combine just before ready to cook. (Wait to add the melted butter, ghee, or olive oil until cooking time, as these will solidify and become difficult to blend.)
Cornholes 1 cup corn meal 1 cup corn flour 1/2-teaspoon salt Olive oil for frying In a Pyrex or ceramic bowl combine cornmeal, flour, and salt. Pour in 3 cups boiling water, mix well, cover and let stand for ten minutes (the batter should be the consistency of very creamy mashed potatoes). Heat a large caste iron skillet and add 1-teaspoon olive oil. When pan is heated, use a large spoon to dab corn mixture into thick pancakes approximately 3” in diameter. Cook for ten minutes on one side and about 5 to 7 on the other. The insides will remain soft and creamy and taste very much like polenta. Cornholes can be made savory or sweet. To prepare savory ones, add some diced onion, fresh corn or chopped jalapeno peppers to the batter and serve with Crystal or Tobasco sauce. For sweet holes, serve with honey, maple, syrup, or jam. |
Blasted Veggies
1 huge mess of assorted vegetables (whatever you have in the fridge), washed and chopped
3 tbsp. of olive oil
3 tbsp. soy sauce
1 cup beer or wine
½ cup fresh herbs, rinsed and chopped, or 1 tbsp. dried
Preheat oven to 400°. Wash and slice veggies. Throw in a baking pan and coat with olive oil, soy sauce, and herbs. Pour in beer or wine (taking a generous sip yourself). Cover with foil and bake until very, very soft (thirty-five to forty minutes). Serve over couscous or steamed rice.
1 huge mess of assorted vegetables (whatever you have in the fridge), washed and chopped
3 tbsp. of olive oil
3 tbsp. soy sauce
1 cup beer or wine
½ cup fresh herbs, rinsed and chopped, or 1 tbsp. dried
Preheat oven to 400°. Wash and slice veggies. Throw in a baking pan and coat with olive oil, soy sauce, and herbs. Pour in beer or wine (taking a generous sip yourself). Cover with foil and bake until very, very soft (thirty-five to forty minutes). Serve over couscous or steamed rice.
About the writer
Mira Martin-Parker earned an MFA in creative writing at San Francisco State University. Her work has appeared in various publications, including the Istanbul Literary Review, North Dakota Quarterly, Mythium, and Zyzzyva. Her collection of short stories, The Carpet Merchant’s Daughter, won the 2013 Five [Quarterly] e-chapbook competition.
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