Spring: Day 58 (Brunch On The Porch)

Nicest dining room in New Hampshire!

Nicest dining room in New Hampshire!

When I considered the restaurant brunch options for Mother’s Day in my mom’s hometown I couldn’t think of any place nicer then her porch. Besides I know her likes and dislikes better than any chef and I love to cook!

We had a full day ahead of us, opening up the porch to ready it for summer, changing out storm windows for screens and getting the hoses out in the extensive yard.

So breakfast on Mother’s Day was not going to be an elaborate, leisurely affair but rather a quick, nourishing start to our busy day.

And lucky for everyone her garden chives are already up so I paired that with the “corn and tomatoes on the porch” leftovers from the night before to make tasty omelets!

So fresh and yummy – even if I do say so myself! and of course it’s never really too early for a decadent dessert made with early strawberries, warmed slightly and sweetened with just a touch of honey, served over the best vanilla ice cream! (crumbled chocolate brownies optional!)

dessert

Author’s note:

I actually graduate tomorrow (yippee!) and I am looking forward to new and more frequent blog entries now that I can have my life back! Stay tuned….

Spring: Day 10 (eggs and lamb)

Well really just eggs because although I made lamb I didn’t photograph it.

Today – a week before Easter/Passover, a foot of snow in the backyard, the Bruins struggling to stay afloat towards the playoffs and the Red Sox 15 days away from their season opener, I decided to try vintage recipe.

I decided to try this weird egg dish that I came across in the pages of an old Better Homes and Garden publication. (circa 1970’s) A “Swiss egg bake” that was listed under the “budget-stretching cheese and egg dishes” section.

eggs and recipe 2

Admittedly my husband straight-up told me he wasn’t going to try it if I made it.

I said I wouldn’t force him. :)

Sometimes you see something that is so wrong that you think “it must be right.” Prudently I decided right away to cut the recipe in half. That way I wouldn’t feel so bad if “no one” ate it.

Basically you mix and heat onion, canned soup, yellow mustard, Swiss cheese and milk together till hot but not bubbling and pour into a sprayed casserole dish and crack eggs into (onto?) the hot liquid. Line the edges with buttered toast and bake for 30 mins or so at 350 degrees until the eggs are set. Sprinkle with fresh chopped parsley before serving. ( oh and I would suggest letting this one cool off from the oven for a good 20 mins or so before sticking in your mouth – cause its HOT!)

So I pretty much followed directions – although I decided to saute fresh minced onion in a little butter first instead of using the dried instant minced onion called for. I think it was good but it did make it a tiny bit greasy perhaps. I also used an organic, gluten-free cream of mushroom soup instead of regular canned cream of chicken. And maybe my ratio of dairy ( I used full fat half and half instead of milk) was off because I didn’t feel this wasn’t as thick as it could have been coming out of the saucepan and into the baking dish.

Did I succeed? you be the judge…

Just imagine "hot" deviled egg dip!

Just imagine “hot” deviled egg dip! or perhaps a “de-constructed” eggs-in-a-hole with sauce!

Looking back I think perhaps if my sauce was much thicker to begin with the eggs might have been cuddled in better and maintained their shape. But coming upon the hard egg yolk swimming a sea of sauce was kinda fun. But really I just think they photoshop’d the crap out of the picture.

 

Production notes: if you like this dish and you could get it to be all pretty and such with the eggs and their yolks in all that glory – you could easily make this gluten-free and serve with veggies dippers instead – think artichoke spears and roasted slabs of carrot!

Holiday of Obligation

I have emerged from a semester of researching my thesis and as I reflect back on my spring of research and very little cooking, one day stands out for me…(in Massachusetts this day is three holidays in one)

1. “Patriots’ Day” – A day commemorating the first battles of the American Revolution (battles of Lexington & Concord)

or perhaps it was a day of meaning for you as…

2. “Easter Monday” – The second day of the octave of Easter Week and/or second day of bright week. (not quite sure what all this means but wikipedia says it true, so it must be, right?)

or perhaps for you it was…

3. “marathon monday” – This is the day that the Boston Marathon is run and of course a Red Sox game is always scheduled around 11am.

Or maybe it was simply….just a Monday.

cookbookFor me it meant a rare whole day off without having to report into work or attend a class. And that gave me a day to actually cook.  Since my husband and I both worked the day before on Easter, I decided to make a delayed Easter dinner.

And what’s more delicious than a leg of lamb? Plus my local butcher was having a sale on lamb. Of course when I arrived at the store I forgot that a “leg of lamb” is actually quite big – like “feed 20 people big.” So I had to settle on a 4 lb de-boned top portion of a leg that the butcher mercifully had for me.

I took it home, rinsed it and patted it dry and ended up flapping it out flat, coating on all sides with the wonderful lamb seasoning from Penzey’s and rolling it back up and tying it with string.  (kinda like a porchetta)

I stuck to the classics and roasted cut potatoes and onions with fresh rosemary and sage and served sautéed asparagus along side. No mint jelly here but if you need it, serve it.

lamb

Full disclosure: I was working at home that day on editing my thesis research and I may have left it in the oven a teeny bit too long, but it was still delicious!

Late update: Apparently May 7th is “National Leg of Lamb” Day so next year I will cook my leg and do  homework on that day instead!

 

Easter Pineapple

Happy Easter and Happy “National Pineapple Upside Down Cake” Day!

yup its a real day and you can read all about it here.

While I didn’t make cake, I did make muffins. With one simple substitution to basic corn muffin mix I was able to turn something ordinary into something special.

pinneapple corn muffins

Simply substitute the oil called for in your cornbread recipe/mix with equal amounts of pureed pineapple. This gives a nice citrus zing to the muffins. If you want it a little sweeter, add in some honey or brown sugar to the batter – or better yet serve with honey butter!

 

On Another Note…

Please forgive my lack of blogging/cooking lately as I am finishing up a crucial semester in grad school and thesis deadlines are making it almost impossible to cook at all! Be done soon and looking forward to more cooking!

 

 

What Are You Doing For New Year’s Eve?

A popular question right now and also a very beautiful song by Ella Fitzgerald.

Listen here: http://www.youtube.com/watch?v=UFdfzNMV52Q

In past years I have celebrated big and small. Warm and cold. Quiet and loud. These days my celebrations tend to be more quiet than loud but always include some reflection on the year behind and some consideration of the year ahead.

I also use the New Year as a catalyst to de-clutter my house and usually spend January/February cleaning out forgotten drawers and closets. There is something about February with its brighter days and lighter snows that always puts a little spring in my step. Perhaps even more than the month of April which for most New Englanders marks the hope of spring.

I would like to say thanks to all my visitors and readers this year, old and new, who took a moment from their busy lives to read about my latest cooking creations. A special thanks to new friend Rachelle !!

So whether you celebrate big and loud….

firework 8b

Or small and quiet…

winter at the shore

Make it great and safe and…

Happy New Year

If you are interested: January 2011  &   January 2012

A “Green” Christmas

Veggies not money!

Holiday dinners like Christmas can be so full of heavy, rich dishes that I decided to take a really “light” approach with the salad course. Just fresh shaved greens – 3 kinds, all raw and lots of them! Plus some fresh grated raw turnip for a sweet-spicy crunch and some dried cranberries for a little color and sweetness.

Green Number one….

Thinly sliced Brussels sprouts.

Thinly sliced raw Brussels sprouts.

Green number two plus some orange…

sliced celery and shredded raw turnip

Sliced raw celery and shredded raw turnip – Celery is like “beginners fennel”

Green Number three…

Kale sent through the shredding disc on my cusinart

Kale sent through the shredding disc on my Cuisinart – I used “Curly kale” and took out the stems first!

All together now…

All mixed up with some dried cranberries

All mixed up with some dried cranberries

Dress this with a light lemon-garlic vinaigrette and enjoy a fresh start to a holiday feast!