Spring Day 30: (Florida Corn)

Here in New England we have a saying… “knee-high by fourth of July!”

What we are referencing is the corn needs to be about “knee-high” in the fields in order for it to be on schedule for our typical growing season. This means local corn doesn’t really come into the stores until early august. (Maaaaybe late July if we had a warm spring and a farmer willing to take a gamble and plant early)

But if you are willing to contribute to a “carbon-footprint” you can have your “fresh” corn-on-the-cob in May, grown and flown in from Florida.

2015-04-18 08.05.12

Just one of those things that I must have!

(More from me about corn here and here!)

Spring Day 23: (Actual Warm Weather & Quiche)

spring quichePredictions of 60 degrees today in Boston!

Other than snow farms and parking lots, the snow is just about gone. A quick inspection of the yard showed that yes, maybe all the plants survived – although I have my doubts about the Hydrangea. Of course now the spring yard work and clean up must start in earnest and that means busy weekends.

I still think quiche is the best way to use up odds and ends from the fridge and it gives you something that can be available as a snack or meal in between filling the yard waste bags.

This one had asparagus, sweet red bell pepper, spring onions, and  feta cheese of course. A real spring classic. As always I try to use whole milk or better yet “half and half” for a rich, moist quiche. You can see a couple recipes here and here!

Spring: Day 16 (Parsley and Feta)

We finally hit 50 degrees around here and moods are improving everyday! Snow is still lurking in the yard but bare patches outnumber the snow patches and the crocus are making a run at growing!

As I continue to “single-handily” will spring to come sooner with my cooking, I incorporated some fresh parsley into my dish. Poor parsley doesn’t have many admirers. But I think nothing says “fresh” and “bright” like some chopped parsley added in. And not just as a garnish but as a primary player!

Pan seared steak with sauteed potatoes, red/green bell pepper, shallots, feta cheese and lots of fresh parsley!

Pan seared steak with sautéed potatoes, red/green bell pepper, shallots, feta cheese and lots of fresh parsley!

A couple of tips:

I like to add the feta and parsley in after I cook so they retain the fresh, bright green of the parsley and the cold, salty of the feta!

Also its nice to only toss in the shallots in the last-minute or so – the rawness is removed but they are not “cooked” to death!

In general, with exception of the potatoes, I enjoy not overcooking my veggies – no pre-blanching – just throw them in the hot pan and cook till just starting to get tender!

Other posts proclaiming my love for Parsley here and here !!

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!

Spring: Day 1

If you are living anywhere in the Northeast you are ready for spring and yet as a cruel joke they are predicting an inch of snow today, on the first day of spring.

We are not talking about a lovely little dusting that will “pretty up” the sprouting Daffodils and Forsythia’s and melt real quick with the next day’s warming springtime sunshine.

No we are talking bone-chilling cold, a foot of snow still in my back yard and flowers that may never be seen again.

Now that I have done my daily complaining about the weather…. onto a happier subject: BACON!

I actually met somebody the other day who says she DOESN’T LIKE bacon?!!!  I thought “no way” and “maybe she doesn’t eat it for dietary or religious reasons” and doesn’t want to say that. But after further discussion it seems that she just doesn’t like it. Not crispy nor chewy, not even the salty part. Just not her thing. It’s okay – I won’t hold it against her but this will puzzle me for a long time.

In the mean time all this bacon-talk has me hankering for my favorite sandwich of all time: you guessed it… BLT!

Extra B, Lite mayo please!

Fresh crispy iceberg and toasted white bread are a must. The tomatoes are there hiding under all that bacon!

Fresh crispy iceberg and toasted white bread are a must. Winter tomatoes are sad but they are there – hiding under the pile of bacon!

 

 

Springing Forward

Here in the metro Boston area clocks have been turned forward an hour, the Fenway Park season-opener home game is in less than a month and there is still 3 feet of snow on the ground. WAIT. (imagine sound of scratching record here) SNOW? Still on the ground? ugh.

So like everybody around here I am trying to single-handedly make spring arrive sooner by surrounding myself with spring-like things including light, bright “springy” food.

Today it was a Mediterranean inspired brunch. Roasted potatoes with garlic and rosemary butter. Burger patties with oregano and Penzey’s Lamb Seasoning mixed in before cooking. (if only they had been lamb instead of beef!) A bright, tangy and sweet “tapenade” on top – chopped olives, feta and sweet red bell pepper all mixed with a lemony-oil dressing.

 

If my grill wasn’t still in thigh-high snow, I would have grilled the burgers – “sigh” – maybe by July.

Fresh From The Snow

Anybody who has been stuck in the house this winter with blizzard after snowstorm after blizzard has probably already cooked their way through the entire repertoire of soups, stews and slow cooker meals. I know I have. So last week with a “dusting” of 3-6″ expected and temperatures stuck in single digits, I decided I was tired of “cold weather food” and made some summer food instead. However with the grill drowning in 5 feet of snow out back I had to adapt summer food to indoor cookery.

Pork Spare Ribs, Broccoli slaw and roasted cauliflower ended up on the menu. Easy, fresh and bright – everything that winter is not.

spareribs-slaw-cauliflower

I had about 3 lbs of spare ribs that I brushed with about a 1/4 cup of Dijon mustard (option here to add  a Tsp of liquid smoke to the mustard) and then coated with my favorite BBQ spice rub, salt and pepper. Wrap in plastic and store 3-4 hours in the fridge or even overnight, but be sure to bring out and let the meat come up almost to room temperature before cooking. I placed the ribs on a rack on a sheet pan – cranked up my broiler – and cooked each side long enough so that they got brown and caramelized. Next I poured a little bit of apple juice under the rack and closed up the whole thing in foil, a big pouch, but not too tight. The oven got taken off broil and dropped to 300 degrees and the ribs cooked like that for about 1.5 hours. For the last 15-20 minutes I unwrapped the foil pouch and brushed on some BBQ sauce to give the ribs that tangy, saucy glaze and of course served more (warmed) on the side to pour over.

The broccoli slaw was simply a bag of shredded slaw and I added tiny shreds of raw sweet onion and a standard coleslaw dressing to it. Mix this up at least an hour (preferably longer) before serving so it has time to develop flavor and break down the raw veggies a bit.

The Cauliflower was sliced thick, drizzled with just a bit of sunflower oil, (great nutty taste – use olive oil instead if you want) salt and pepper. Roast it on a sheet pan at 425 degrees until tender and starting to brown on the edges.

Enjoy with a cold beer, plenty of napkins and a view of the snow-filled back yard.