Here’s what I love about fall, this year.
Getting to spend a few days with my sweet business partner and best friend at the Food and Nutrition Conference and Expo in Philadelphia, laying in our hotel room talking and giggling in the dark, rising early (5:30 am early!) each morning for a brisk walk around the city, and sneaking bites of a delicious roasted vegetable focaccia we discovered at Metropolitan Bakery in the Reading Terminal Market during the gluten-free symposium. He he.
Now that Nourish is officially in its second year, we don’t get to spend nearly enough time together. What happened to road trips?
The reason I always love fall: new boots.
And escaping the gray skies and rain for sunny Sonoma. The first week of November, I’ll be riding through wine country, picnicking and exploring the biodynamic wineries by bike.
Shorter days also mean more time for snuggling in bed with a good book, like Gabrielle Hamilton’s raw and elegant Blood, Bones and Butter. Anyone who has romantic dreams of running a restaurant should read this book.
And finally, comfort food. Like this recreation of Mexican baked eggs I enjoyed earlier this year in Tulum, Mexico.
I think it tastes even better by the fire, with the wind whistling outside.
It's very easy. You start by soaking black beans overnight. Then gather together the rest of the ingredients.
Toast some cumin seeds.
Saute together the peppers, onions and garlic with some tomatoes and fresh herbs.
Cover everything with water and let it cook low and slow until thick and delicious.
Add eggs to the pot and bake until set. This isn't the greatest picture, but it tasted delicious!
Mexican Baked Eggs
2 cups black beans, soaked overnight
1 teaspoon cumin seed, toasted
1 tablespoon grapeseed oil
1 onion, sliced thin
2 poblano peppers, sliced
2 cloves garlic, crushed
1 red pepper, sliced
1 dried ancho chile pepper
1 pint cherry tomatoes, halved
cilantro stems, tied together with kitchen twine or wrapped in cheese cloth
a few sprigs of thyme
2 bay leaves
Water, to cover
Salt, to taste
Drain and rinse the beans. Set aside.
In a large pot, sauté the onion, poblano peppers, garlic and red pepper in the grapeseed oil, until onions are translucent and vegetables are beginning to soften. Add dried pepper, cherry tomatoes, thyme, cilantro stems and bay leaves. Add black beans. Cover with water by 2 – 3 inches. Add about 1 teaspoon of salt, to start.
Bring mixture to a boil and then reduce to a simmer. Let cook, uncovered, about 3 hours, or until beans are very soft and the liquid is reduced to a thick soup. Add more water, if necessary, to keep the beans ‘soupy.’ Taste for seasoning and adjust, if necessary.
Preheat oven to 425 degrees. Crack eggs and place on the top of the beans. Bake about 15 minutes, or until whites are set but yolk is still runny. Stir in some fresh cilantro.
Serve with corn tortillas, and enjoy, preferably with someone you love!