Matzo brei takes objection 
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I beg your pardon! My matzoh brei is very attractive.
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I meant all matzo brei. I think someone would have to change the ingredients and method for it to come off as purty
You covered up the matzo brei!
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With BEAUTY!!!
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Was it possibly something like sformato? Some recipes include flour, others don’t.
https://www.williams-sonoma.com/recipe/ricotta-and-tomato-sformato.html
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Hmm, I thought that would paste my entire post in Lunch, with photos of my morel omelet.
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My mother has it on a recipe card, which credits Sunset magazine (which she subscribed to for decades), but I don’t find it online. This is the artichoke recipe, with her notes for her mushroom version below (these are handwritten below the typed recipe on the card). She baked it in an 8’ square pan rather than a 9" round, and cut it in little squares for parties. The card doesn’t note whether the herbs are fresh or dried and gives no amounts; either would work.
Artichoke Wedges (or squares)
6 large or 12-16 pieces
1 6-oz jar marinated artichoke hearts, drained and the marinade reserved
4 eggs
1/4 cup flour
1/2 tsp baking powder
Pepper
Basil and/or oregano
1 cup ricotta (8 oz)
10 oz Monterey Jack, shredded, or 2 1/2 cups
Preheat oven to 350F and generously grease a 9" round or 8" square metal baking pan. Chop artichoke hearts into 1/2" chunks and set aside. Thoroughly mix the eggs, reserved marinade, flour, baking powder, pepper, and herbs, then stir in the ricotta, 2 cups cheese, and artichokes. Pour into pan and top with remaining cheese, and bake until golden on top and the center feels firm to a light touch, about 40 minutes. Serve at room temp or chilled.
For mushroom variation, replace:
- artichoke hearts with 1/2 cup chopped onion and 8 oz sliced mushrooms sautéed in olive oil
- marinade with dry sherry and add salt
- basil and oregano with thyme and tarragon
- Jack cheese with Swiss
I have no idea when she last made this, but I know we had both at her backyard second wedding in 1989, for which she and I did all the food. (She made stuffed grape leaves, I made spanikopita triangles, and. there was also bread and cheese, crudités, and cut fruit on little skewers. The cake was carrot, and from a bakery.)
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Oh dear, I forgot the ricotta in the ingredients. There should be 1 cup (8 oz).
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Sounds great! Thanks for the recipe.
Here are two from Dorie Greenspan in The Guardian
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@Madrid You might also like Dorie’s apero bread variants, or the savory eggy / gougere-y ones from Gateau which was a BCOTM last year.
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Thanks! I should have paid more attention to Gateau; I mistakenly assumed it was sweets, with no savory.
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I think everyone loved all the savory breads from it – they are all variations on the same basic recipe that’s a lot like Dorie’s easy apero bread
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Summer will be the perfect time for the savory “cake” from Gateau with basil, roasted cherry tomatoes, and mozzarella (like caprese salad in quick-bread form).
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This Salvadoran Quesadilla uses 3 eggs. It was in the NYT Magazine this past Sunday.
Here’s another recipe, since NYT has a paywall.
Please say more about pickled scallions. How do you make those and what do you use them for?
To make them, I use Serious Eats Pickled Spring Onions recipe. I have made them two ways - water-bath canning, and simply as fridge pickles. These days I go with the latter - the water-bath canning, while having the benefit of being shelf-stable, made for a slightly softer product. As long as I have fridge space, I will skip the canning, and store them in the fridge (up to two years with no problem).
We use them anywhere you would use dill pickles or pickled peppers. Primarily as condiment - pizza, burgers, dogs, cheese and crackers … When I find a recipe calling for pickled veg - such as the Aussie egg slice - I find they work perfectly well.
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Jacques Pepin’s Maman’s Cheese Souffle. I’ve posted this dish numerous times, with good reason. A “cheater’s” souffle, it’s one of those recipes I think every home cook should have in their back pocket - the simplest of pantry ingredients become so much greater than the sum of their parts. Infinitely riffable, and company-worthy.
Tonights version was eggs, gruyere, bacon, sage, and scallion.
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