youtubetop

ok, so i wimped out on this blogger vlog and haven't added anything in a while. but i'm still making silly videos. they're at:

www.youtube.com/annerloo

xo anna

Alex's Fried Matzot

My friend Alex is a doctor. But that doesn't stop him from indulging in the fried Hebraic brunch specialty known to some as "matzot brie." Alex refers to it by the more Americanized name "fried matzot," and since this is his show, I'll defer to his nomenclature here. I can attest that only my father makes a comparable version.

If you're below the age of 85 and have a healthy cholesterol level, you shouldn't miss out on this. You'll need:
Matzot (Alex prefers Streits to Manishevitz), eggs, butter, salt and pepper. It's that simple. Some prefer sugar or syrup to salt and pepper... don't tell Alex if you choose this route. He considers it sacrelig (though I think it's quite tasty.)

Beth's Salmon Surprise

Beth was my roommate back in college. These days, she's poised to take on the world, having worked for NGOs in as far flung places as Thailand and Nigeria. But tonight, she tackles the kitchen, combining an assortment of squirreled-away leftovers into a gourmet melange. It turned out to be delicious. To make Beth's Salmon Surprise, you'll need:

Main course: salmon filet

Marinade (for fish and veggies): Soy Vay Chinese Marinade, honey, and lotsa butter

Veggies: lentils, tomato, onion, and spinach leaves. lemon to taste.

Enjoy!

Julia's Coolwhip Concoction

Julia is one of my best friends. We met at Barnard while studying architecture, and she is now in the midst of getting her Masters in that field. In this episode, Julia shows us how to make her family's famous Coolwhip Concoction. To make it yourself, you'll need Coolwhip (surprisingly hard to find in certain neighborhoods), lowfat vanilla yogurt (any brand will do), lowfat cottage cheese (ditto on the brand), and fruit (you choose the variety.) Have fun!

Welcome to egg-in-a-peg

Dearest visitors,

Welcome to egg-in-a-peg, a cooking show in which people I know (or people I come across) demonstrate how to make meals from their youth, personal recipes, old favorites, and spur of the moment concoctions. It's called egg-in-a-peg because that's my signature dish. You'd be hard pressed to find it in a restaurant. Although it does make a guest appearance in the kitchen scene of the movie Moonstruck. It's a piece of bread with a round hole cut in the middle and an egg cracked into the center. In a frying pan, of course, that's been prepared with butter. I've heard of other people calling this delicacy "rocky mountain toast," "spit in the eye," and a "wharehouse egg." But my grandma Katherine called it "egg in a peg." So there it is.

Please feel free to send in your own comments, suggestions, and recipes. And maybe I'll come knocking on your door with my camera and a bottle of wine to film you cooking!

XOXO
Anna