Friday, May 04, 2007


This stuff is amazing. Like a really special tuna sandwich. Or, perhaps, a really special egg turnover.

First, mix together one can of olive-oil packed tuna (drained), green onions, parsley, salt and pepper. Add a small drizzle of olive oil if necessary. Spoon 1/4 of the mixture on the lower corner of an eggroll wrapper, making a little ring. Paint the edges of the wrapper with some egg white and crack a small (or medium) egg into the center of the ring. Quickly close up the wrapper, making a triangle, and shallow-fry in some high-heat canola oil.

When the edges of the brik start to brown, it's time to flip. Brown the other side and pop it onto a plate to serve. Ideally the egg inside is creamy, like an egg cooked over-medium.

We HIGHLY recommend making these little guys one at a time, because they can get messy. Once you get the hang of it, though, it's very easy. We've made Brik for breakfast, lunch and dinner.

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Spaghetti Alla Carbonara

Was this the simplest, most toothsome weeknight supper we've ever prepared? Quite possibly.

You can read the Saveur recipe from which this was taken here. We swapped the pancetta for bacon and used whole-wheat pasta. We had pasta leftover and found it much less tasty the second time around; I don't think it reheats well. Next time, we'll invite a couple friends over and polish it in one fell swoop.

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