Friday, July 28, 2017

Greyscale Cream Puffs

I was inspired by the latest episode of Game of Thrones to make these choux pastries, color the craquelin with dark cocoa, and call them Greyscale Cream Puffs!

Greyscale Cream Puffs (adapted from Baking Chez Moi by Dorie Greenspan)
makes 24 cream puffs

For the vanilla diplomat cream:
1/2 vanilla bean
1 cup whole milk
3 large egg yolks
1/4 cup sugar
2 tablespoons corn starch
3 1/2 tablespoons unsalted butter, at room temperature, cut into small cubes
1 cup whipped cream

Split the vanilla bean lengthwise and scrape out the seeds.  Add to a small saucepan with the milk and bring to a boil.  Cover and let steep for 10-60 minutes.

Whisk together the egg yolks, sugar, and cornstarch in a small mixing bowl.  Bring the milk back to a boil and stream a 1/4 cup of the hot milk into the egg yolks while whisking.  Whisk in the rest of the hot milk and return to the saucepan.  Bring to a boil whisk whisking continuously.  Whisk for another minute until thickened and remove from the heat.  Let sit for 10 minutes then whisk in the butter.  Press a piece of cling film to the top of the cream and refrigerate for at least 2 hours.

Fold in the whipped cream when ready to use.

For the craquelin:
65 grams unsalted butter
100 grams light brown sugar
Pinch of kosher salt
20 grams dark cocoa powder
65 grams all-purpose flour
3/4 teaspoon vanilla extract

Let the butter for the craquelin sit at room temperature for 10 minutes, then cut into small cubes.  Use a food processor to process the butter, brown sugar, and salt until almost blended.  Add the cocoa powder and flour and pulse until you get small curds.  Add the vanilla and pulse until mixed.

Dump the mixture onto a large piece of parchment paper.  Make a disk and then roll it out to 1/16" thickness and cover with another piece of parchment.  Use a cutting board to transfer it to the freezer and freeze for at least 2 hours.  Use a 1 1/2" cookie cutter to cut out 24 circles and return the circles to the freezer for at least 30 minutes.

For the cream puff:
1/2 cup whole milk
1/2 cup water
1 stick unsalted butter
1 tablespoon sugar
1/2 teaspoon kosher salt
136 grams all-purpose flour
4 large eggs

Position your oven racks so they divide the space in thirds and preheat the oven to 425°F.  Line two baking sheets with parchment paper or Silpats.

Bring the milk, water, butter, sugar, and salt to a boil in a medium saucepan.  Dump all the flour in at once, lower the heat, and start stirring with a wooden spoon until a smooth dough forms and a thin film begins to form on the bottom of the saucepan.

Transfer to the bowl of a stand mixer and let cool for 3 minutes.  Using the paddle attachment, beat in the eggs one at a time until fully incorporated.

Use a medium cookie scooper (one with a 1 1/2 tablespoon capacity and 1 1/2" diameter) to portion out 24 scoops onto the two baking sheets.  Place a frozen round of craquelin dough on top of each scoop.

Place the baking sheets in the oven and immediately turn the temperature down to 375°F.  Bake for 20 minutes then rotate the baking sheets.  Bake for another 10-15 minutes, until golden brown.  Allow to cool to room temperature.

Use a pastry bag with a small round trip attached to pipe the diplomat cream into the cream puffs and serve.

Previously:  3-28 Slab Pie
Last Year:  Zucchini Pizza
Three Years Ago:  Strawberry Pop Tart Slab Pie
Four Years Ago:  Backyard Mint Ice Cream with Dark Chocolate Freckles

Tuesday, July 4, 2017

3-28 Slab Pie

Where were you when the Patriots came from behind and won Superbowl 51?  I was at my church, watching the game on the big screen.  By the time halftime rolled around, I knew the Patriots were in big trouble, and I called my mom, who has the gift of prayer (I have the gift of faith) to pray for them to win.  She didn't believe they could, but after I begged her to, she relented and agreed to pray for them.  So I guess you could say that what happened next was all because of me and my mom.

The idea for this pie had been brewing in my mind for a long time, but I wanted to wait until strawberries and blueberries were in season to make it.  I usually brush an egg wash on top of my pie dough before baking, but I decided I wanted to keep crust as pale as possible to make it look more similar to the infamous chyron.  If I had had more time, I might have made some royal icing to make the numbers and letters stand out even more, but I think it looks pretty good as is.  =)

3-28 Slab Pie
makes one 10" x 15" slab pie

For the pie crust:
3 3/4 cup all-purpose flour
2 teaspoons kosher salt
1 tablespoon sugar
1 1/2 cups (3 sticks) cold unsalted butter
1/2 cup ice water, plus more as needed

For the filling:
3 cups fresh blueberries
3 cups fresh sliced strawberries
1 cup sugar, divided
3 tablespoons cornstarch, divided

Pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the butter has been cut into pea-sized pieces. Add the water and pulse to combine. Add more water if needed, a tablespoon at a time, just until the dough comes together. Divide the dough into two pieces, one twice the size of the other, and wrap both with plastic wrap.  Refrigerate for at least an hour or as long as overnight.

Preheat the oven to 375°F.  Roll out the larger piece of dough to about a 13" x 18" rectangle.  Press into a 10" x 15" baking sheet and fold the excess dough underneath.  Prick the bottom of the dough all over with a fork and crimp the edges.  Chill while assembling the rest of the pie.

Roll out the smaller piece of dough and cut out the letters and numbers.  You'll also want to cut out a thin strip of dough about 10" long to use as a divider between the two fillings.  You should end up with a lot of leftover dough, which you can use to make a tart or galette.  Chill while you fix up the filling.

In a small mixing bowl, toss the blueberries with 1/2 cup of sugar and 1 tablespoon of cornstarch.  Toss the sliced strawberries with the remaining 1/2 cup sugar and 2 tablespoons of cornstarch in another bowl.

Place the dividing strip of dough down the middle of the pie.  Fill the left side with the blueberries and the right side with the strawberries.  Carefully arrange the letters and numbers on top. Bake for 35-45 minutes, until the crust is golden brown and the filling is bubbling.

Next:  Greyscale Cream Puffs
Previously:  Rhubarb Strawberry Coconut Cream Tart
Last Year:  My Mom's Beef and Broccoli Stir Fry
Two Years Ago:  Pasta con le Sarde
Three Years Ago:  Cleveland Cassata Cake
Four Years Ago:  Zuni Cafe's Fried Eggs in Bread Crumbs
Seven Years Ago:  Coconut Lime Sorbet
Eight Years Ago:  Homemade Bulgogi Dumplings

Monday, April 24, 2017

Rhubarb Strawberry Coconut Cream Tart

Ever since I attempted the herringbone lattice pie crust a few months ago, I've been wanting another shot at getting it right.  So when I saw rhubarb being sold at my local grocery story, I figured I'd try to make a tart and top it with a herringbone lattice made of poached rhubarb strips!

When buying the rhubarb for this, try to get ones of equal width so the lattice will look nice and neat.  I pretty much followed the instructions for poaching the rhubarb from Baking a Moment's beautiful post on making a rhubarb tart with a (regular) lattice top.  Instead of using a mandolin, I used my vegetable peeler which, honestly, was a labor of love.  I probably had to ditch a third of my attempts at getting nice long thin ribbons.  Luckily, I bought a couple more rhubarbs that I thought I'd need exactly for this reason.

For the tart crust, I used the recipe for a sweet tart crust from Mark Bittman's How to Bake Everything.  I also followed his suggestion to use sweetened whipped coconut cream as the base.  I originally wasn't going to add the layer of strawberries, but my friends Celine and Alex were over this weekend and left me some beautiful strawberries.  I'm so glad I added them because they have a natural sweet-tartness which perfectly complements the flavor of the rhubarb.  The nice thing about this recipe is that if you use a vegan and/or gluten-free tart crust, the rest of the pie is also vegan and gluten-free!

Rhubarb Strawberry Coconut Cream Tart
makes a 9" tart

Your favorite 9" sweet tart crust, blind baked and cooled
14 oz. can of coconut milk, refrigerated overnight
3 tablespoons powdered sugar
1 tablespoon vanilla extract
1 cup sliced strawberries
6-8 rhubarb stalks of equal width
1/2 cup sugar

Before you fit the tart dough into your tart pan, remove the bottom and trace it on a large piece of parchment paper.  Then proceed to line the pan with the dough, chill, and blind bake until golden brown all over.

Place the can of coconut milk, a large bowl, and the metal beaters of your electric beater in the fridge overnight.  The next morning, open the can and spoon out the solid white coconut cream into the chilled bowl.  You can discard the leftover liquid or save it to add to smoothies or overnight oats.  Add the powdered sugar and vanilla extract to the bowl and use the chilled beaters to beat the cream until it is light and fluffy.  Spread it evenly across the bottom of the tart crust and chill in the refrigerator while you wash and slice the strawberries.

Arrange the strawberries on top of the coconut cream in an even layer.  Cover and return to the fridge to chill while you prepare the rhubarb.

Use a vegetable peeler or mandolin to peel long, thin strips from the rhubarb stalks.  Roughly chop any leftover red parts and add to a large pot along with any leftover strawberry pieces.  Add a cup of water and the sugar and bring to a simmer.

Prepare a rimmed baking sheet with a couple layers of paper towels.  Poach the strips of rhubarb in batches for about a minute or so until softened.  Remove with a slotted spoon to the paper towels to drain.  Reserve the poaching liquid.

Use the parchment paper with the outline of the tart pan to lay out half the rhubarb strips vertically.  Then, fold the first strip halfway down, skip 3, then fold down the next 3, and skip the next 3, following this pattern until you reach the end.

Lay a long strip down horizontally across the middle, then, leaving the 1st vertical strip folded over, fold down the 2nd vertical strip over the horizontal strip you just laid down, skip the next 2, fold the 5th strip back up, leave the next 2 as is, and fold down the one after that, etc.  Lay another strip down horizontally above the first one you laid down.  Continue to repeat this pattern until you've covered the outlined 9" circle.  This post from Serious Eats is also a great resource (with pictures!) on how to create the herringbone lattice top.  You can also just do a plain checkered lattice crust which would still look very nice.

Remove the tart from the fridge and carefully flip the woven rhubarb lattice onto the tart (it will seem quite scary but because the strips are still wet, they will adhere to the parchment paper pretty well).  Peel the parchment paper away and re-adjust the lattice as needed.  Use a sharp pair of kitchen shears or paring knife to cut away any extra rhubarb.  Brush some of the poaching liquid on top, being careful not to disturb the herringbone pattern.  Chill until ready to serve.

Next:  3-28 Slab Pie
Previously:  Rainbow Crepe Cake
Last Year:  Will It Puffle?
Two Years Ago:  Gordon Ramsay's Sublime Scrambled Eggs - Two Ways
Three Years Ago:  Nutella Mini Crepe Cakes
Seven Years Ago:  The Best Scones in the World
Eight Years Ago:  Bacon and Egg Bunny Buns

Friday, March 10, 2017

Rainbow Crepe Cake

I've been wanting to try making a full-size crepe cake ever since I made those Nutelle mini crepe cakes 3 years ago, and seeing a recent picture of my friend Serene's matcha crepe cake re-inspired me.  But when I couldn't decide which flavor crepe cake to make, my other friend Christine reminded me of a rainbow crepe cake she had shown me on Instagram before.  I knew what I must do.

After some research on-line, it seemed that most rainbow crepe cakes used 6 discrete colors of crepes, but I wanted to try to blend them together so that the color of the crepes was more progressive.  I figured I'd make 2 crepes of each color, then start mixing the leftover batter together a little at a time.  This just made an already complicated process even more complicated, but I'm rather pleased with the result.  If you'd rather just leave it as 6 discrete colors, just divide the batter evenly between 6 bowls before coloring.  But if you'd like to try the ombré approach, you can put 1/3 less batter in the bowls for the red and purple since you're only blending those one way instead of two (a scale makes it a lot easier to figure out).

I decided to just use sweetened whipped cream for the filling (a recommendation from Serene) instead of pastry cream plus whipped cream like a lot of other recipes use because it was easier, and I liked the pure white color of the filling against the rainbow of colors.  Serene also suggested freezing the cake if not serving right away to help stabilize it and prevent weeping.

Rainbow Crepe Cake (crepe recipe from Alton Brown)
makes a 24-layer crepe cake

4 large eggs
1 1/2 cup milk
1 cup water
2 cups all-purpose flour
5 tablespoons sugar
6 tablespoons melted butter
1 tablespooon vanilla extract, divided
Oil, for greasing
2 cups heavy cream
1/3 cup powdered sugar
Rainbow sprinkles (optional)

Combine the eggs, milk, water, flour, sugar, butter, and 2 teaspoons of vanilla extract in a blender and pulse for 10 seconds.  Let rest in the fridge for at least an hour or overnight.

Divide the batter into 6 bowls, with about 1/3 less in two of the bowls.  Color the bowls with less batter in them red and purple.  Color the other bowls orange, yellow, green, and blue.

Lightly grease a non-stick pan with oil and heat over medium-low.  Pour a scant 1/4 cup of the purple batter into the middle of the pan and swirl to spread into an even circle.  Cook for 30 seconds and flip carefully.  Cook for another 10 seconds, then transfer to a cutting board or baking sheet lined with parchment paper.  Repeat, making 2 crepes each of all 6 colors.  Once the crepes have cooled on the parchment paper you can start stacking them on a plate.

Gradually mix the rainbow-adjacent colors together to make the rest of the crepes.  You should end up with about 24 crepes, more if you don't mess any up.  I messed up 2 or 3 (the first one is always a fail) and ended up with 24.

Beat the heavy cream to soft peaks, then add the powdered sugar and remaining teaspoon of vanilla extract.  Beat again to barely stiff peaks.

Place a purple crepe on a plate and spread a thin layer of the whipped cream on top, leaving a little bit of a border.  Top with another crepe and continue with alternating layers of crepes and whipped cream.

If you have any whipped cream leftover, frost the top and garnish with sprinkles, if you like.  Chill until ready to serve.

To be honest, I thought the cake looked a lot prettier than it tasted.  This happened the last time I made a rainbow confection too.  I think I was so focused on the looks I forgot that I never really flavored the crepes or whipped cream, and Alton Brown's crepes are made to be filled with something tasty not just eaten alone.  Luckily, Serene sent me her crepe recipe so I'll probably use that one next time.  =)

Next:  Rhubarb Strawberry Coconut Cream Tart
Previously:  Japanese Chicken Curry Rice
Last Year:  The 4-Hour Baguette
Two Years Ago:  Homemade Squid Ink Pasta
Three Years Ago:  Miso-Glazed Eggplant
Four Years Ago:  Happiness Cake
Seven Years Ago:  Momofuku's Crack Pie
Eight Years Ago:  Korean Pancake Face-Off

Wednesday, March 1, 2017

Japanese Chicken Curry Rice

If you’ve ever made Japanese curry rice from one of those store-bought curry blocks, you know how delicious and easy it is, but did you know it’s almost as easy to make it from scratch?  And considering the palm oil, MSG, and preservatives used in the blocks, it’s probably a lot healthier to make your own.

I pretty much followed the chicken curry rice recipe from Just One Cookbook except I caramelized the onions as recommended by Marc from No Recipes and Serious Eats.  I also used chicken breast instead of chicken thighs because I really, really hate dark meat.  Another great thing about making your own curry roux is that it’s easily customizable.  If you prefer it spicier, add cayenne pepper; if you prefer it sweeter add honey, etc.  This recipe makes a slightly sweet, medium-mild spicy curry.

Japanese curry is usually served with steamed rice, but if you want to have a little more fun, I’d highly suggest waffling some day-old cooked rice.  The rice gets crispy-crunchy-toasty-chewy and adds a really interesting texture. 

Japanese Chicken Curry Rice (adapted from Just One Cookbook)
serves 4-6

1 lb. boneless chicken, skinless thighs or breast
Kosher salt and black pepper
2 tablespoons oil
2 onions, coarsely chopped
2 garlic cloves, minced
1 teaspoon grated ginger
1 carrot, peeled and coarsely chopped
1 qt. chicken broth
1 apple
2 large Yukon gold potatoes
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 tablespoon garam masala
1 tablespoon curry powder
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon honey (optional)
Cooked rice

Cut the chicken into bite-sized pieces and season with salt and pepper.

Add the onions to a large pot or Dutch oven over medium heat.  Cook with a large pinch of salt until dry and just starting to color.  Add a tablespoon of oil, mix, and continue to cook until the onions start sticking to the bottom again.  Add the rest of the oil and continue to cook until caramelized.  Add the minced garlic, grated ginger, and chicken.  Cook until the chicken turns white.  Add the chopped carrot and chicken broth and bring to a boil.

Peel the apple, coarsely grate, and add to the pot.  Peel the potatoes, cut into bite-sized chunks, and add to the pot.  Simmer for 20 minutes until the potatoes are tender.

In the meantime, make the curry roux by melting the butter in a small pan over medium-low heat.  Add the flour and stir until the roux starts to get darker, about 5-10 minutes.  Mix in the garam masala and curry powder and take off the heat once combined.

When the potatoes are done, add some of the hot liquid to the roux and whisk until the roux is loose, adding more liquid as necessary.  Add back to the pot and bring back to a boil.  Stir in the soy sauce and ketchup.  Taste, and add the honey if you'd prefer it sweeter.  Simmer until the curry has thickened.  Serve with cooked rice.

Next:  Rainbow Crepe Cake
Previously:  Quintessential Apple Pie with Bacon Fat Crust
Last Year:  Tropical Pulled Pork on Griddled Banana Bread Sandwiches
Two Years Ago:  A Better Homemade Pasta Recipe
Three Years Ago:  Mushroom Marsala Pizza
Four Years Ago:  Peking Duck Pizza
Seven Years Ago:  Bacon Fat Caramels
Eight Years Ago:  Potato Leek Soup with Bacon

Wednesday, February 22, 2017

Quintessential Apple Pie with Bacon Fat Crust

Food52 started its cookbook club this month, and the inaugural cookbook was Kate McDermott's Art of the Pie!  I thought it was an interesting choice because it's the dead of winter here in New England, and I usually think of the summer and fall as better pie-making seasons.  But I was able to get a copy of the book from the library so I figured I'd take a look and see what might inspire me.

The first pie I tried was the Banana Rum Caramel Coconut Pie because, while there were several components to the pie--a blind baked pie crust, bananas, rum caramel, rum pastry cream, and toasted coconut chips--I actually already had all the ingredients!  Personally, I thought the pie was too sweet, but it didn't stop me from trying a couple more pies from the book.

Since I had a bunch of egg whites leftover from rum pastry cream for the previous pie, I decided to try my first lemon meringue pie.  While the pie tasted great, I had issues with the meringue weeping even after following all the directions from the book.  I was also a little confused with the direction to "pull up some soft peaks with the handle of a spoon".  I got little itty-bitty peaks whereas I would've preferred larger waves.  If I ever make a meringue pie again, I'll probably just use a spatula to do that.

My favorite pie that I made from the book was the Quintessential Apple Pie.  Kate's preferred pie crust is one made with butter and leaf lard, but since I didn't feel like sourcing any leaf lard, I turned to what I already had in my freezer:  bacon fat.  It was definitely more malleable than the butter even when chilled, but I think it made for a wonderfully flaky pie crust with a subtle bacon flavor.

For the filling Kate suggests using a mix of sweet and tart apples, so I used a blend of Gala, Fuji, Golden Delicious, Macintosh, Cortland, and Red Delicious apples.  She also wrote that you don't need to peel the apples if the skins are pretty thin, so I nixed that time-consuming step.  She was right; the inclusion of the apple peels didn't really make a difference in the texture of the cooked filling and may have even improved the taste with their tannins.

And since I've been eyeing Serious Eats' herringbone lattice crust for a while now, I decided to try it on top of this pie.  It was actually my first time making any sort of lattice pie crust!  I was pretty pleased with the result even though I did mess up the pattern.  Because you want the filling to be quite flat before laying the herringbone lattice on top, I decided to pre-cook the apple pie filling which reduces the volume ahead of time and prevents the dreaded gaping hole between the top crust and filling after baking.

Quintessential Apple Pie with Bacon Fat Crust (adapted from Art of the Pie)
makes 1 pie

For the pie crust:
1/2 cup rendered bacon fat
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup ice water

Cut the bacon fat and butter into tablespoon-size pieces.  Place the bacon fat, butter, flour, and salt in the bowl of a food processor and pulse 15 times.

Add 1/4 cup of the ice water and pulse 10 more times.  Add the remaining 1/4 cup of ice water and pulse 5 more times.  Dump the contents into another bowl and use chilled hands to bring the dough together.  Divide the dough in half and place half in the fridge.

Place the other half on a floured surface and cover with plastic wrap.  Roll the dough out to 1/16" thickness and an inch or two larger than your pie pan.  Carefully transfer to the pie pan, trim the edges, cover, and let chill in the refrigerator.  Add the excess trimmings to the other half of the pie dough that was already chilling in the fridge.

For the filling:
10 cups of apples, preferably a mix of tart and sweet ones with thin skins
1/2 cup sugar
1/2 teaspoon kosher salt
2 gratings of nutmeg
1/2 teaspoon allspice
1 tablespoon artisan apple cider vinegar
1/2 cup flour
2 tablespoons unsalted butter, cut into small pieces
1 egg white (for the egg wash)

Leaving the skins on, slice the apples and mix with the sugar, salt, cinnamon, nutmeg, and allspice.  Cook in a large pan over medium-low for about 15 minutes, just until the juices start to flow.  Toss with the vinegar and flour and let cool completely before filling the pie shell.  Dot the top of the apples with the small pieces of butter.

If you want to do the herringbone lattice, follow the directions from Serious Eats.  Otherwise, roll out the other half of the dough and top the pie, cutting a few vents on top.  Trim the excess dough and crimp the edges.  Cover the pie and let it chill in the fridge while you preheat the oven to 425°F.

Mix the egg white with 1 tablespoon of water and brush on top of the pie.  Bake for 20 minutes, then reduce the heat to 375°F and bake for another 40 minutes.  Cool the pie for at least an hour before serving.

Next:  Japanese Chicken Curry Rice
Previously:  French Onion Tater Totchos
Two Years Ago:  Hugo & Victor's Pink Grapefruit Tart
Three Years Ago:  Okonomiyaki
Four Years Ago:  Cauliflower Steak with Cauliflower Puree
Seven Years Ago:  Bacon Caramel Corn
Eight Years Ago:  Wok-Fried Edamame with Garlic

Tuesday, February 7, 2017

French Onion Tater Totchos

I had a good handful of Gruyere cheese leftover from making zucchini pizza the other day but no more squash so I was trying to figure out a good way to use it up.  I considered sprinkling it over some fingerling potatoes that I had gotten in my Boston Organics delivery, but then I had an eureka moment and decided to make French onion tater totchos!

They're French onion because I caramelized onions and then deglazed the pan with sherry and beef bouillon.  They're totchos because it's melted cheese and other toppings on top of tater tots that you'd eat like nachos.  But whatever you want to call them, they're amazing.

I ended up using a 10" skillet to bake the totchos in, but you could use another similarly sized pan or even double the recipe and make this in a sheet pan.  Using a full bouillon cube in the recipe as is makes a pretty salty dish, so if that's a concern for you, you can use half a cube; I was just too lazy to try to halve the cube myself.

French Onion Tater Totchos
serves 2-4

14 oz. frozen tater tots
1/2 cup cooking sherry
1 beef bouillon cube
2 medium onions, finely sliced
2 tablespoons unsalted butter
4 oz. shredded Gruyere cheese

Arrange the tater tots in a single layer and bake according to the instructions on the bag.

While the tots are baking, dissolve the bouillon cube in the sherry.  Heat a large nonstick pan over medium-high heat and add the onions.  Start cooking them without any butter until they dry up and start to color.  Turn the heat down to medium-low, add the butter, and continue cooking until the onions are soft and evenly browned.  Add the bouillon-sherry to deglaze the pan and continue cooking until most of the liquid is gone.

When the tater tots are done, remove from the oven and set the oven to broil.  Top the tots with the onion mixture and then the shredded cheese.  Broil for a few minutes until the cheese is nice and melty.  Serve immediately.

Next:  Quintessential Apple Pie with Bacon Fat Crust
Previously:  Salted Egg Yolk Mochi Ice Cream
Two Years Ago:  Burmese Coconut Noodles with Tofu
Three Years Ago:  Homemade Tagliatelle with Shaved Truffles
Four Years Ago:  Passion Fruit Marshmallows
Seven Years Ago:  Nutella Ice Cream
Eight Years Ago:  Tomato and Eggs Over Rice