sweet eggs

come spring

we bring it outside

entertaining is a bit more relaxed

food becomes

a bit less fussy

perhaps a tad more whimsical

certainly

more seasonally driven

we keep chickens, ducks and geese

which means we have a generous supply of eggs

when putting together a weekend brunch

i love to serve

sweet eggs

very simple and darling on display

these eggs are filled with vanilla yogurt and lemon curd

sweet eggs

emptied and cleaned goose, duck or extra large chicken eggs

plain or vanilla yogurt

vanilla extract (if using plain yogurt)-optional

brown or granulated sugar (if using plain yogurt)-optional

your favorite lemon curd recipe

-martha has a nice one HERE

using an egg topper such as this one

is by far the easiest way to get those perfect edges.  

-while the eggs are uncooked, take the top off.  separate the whites and the yolks as you empty the shell. use the yolks for your curd, the whites for another delicious recipe.

-you must be gentle when washing the shells, but you must be very thorough in the washing.  there may be a layer of membrane attached to the interior of the shell.  make sure you get that completely out.  it comes out easier when you run water through it.  once the membrane is cleared, use a good soap and hot water to get it completely cleaned out. let them air dry with good air-flow.

-you can either set the eggs in egg cups, or use the top inverted and glued to the bottom of the egg to create a stand.  you may also just want to place in a small bowl, or in a large bowl on top of artificial grass (or if you have access, hay or straw)

if you are using plain yogurt and wish to sweeten it up a bit (i recommend doing so, particularly if you have a nice tart lemon curd), add just a touch of sweetness with your sweetener of choice.  i like brown sugar because it takes very little and adds a bit of a caramel flavor to the yogurt.  start with 1 tsp per 2 cups and add more to taste. the same with the vanilla.

make the lemon curd as directed and let cool completely

to assemble...place the yogurt and lemon curd in separate decorating bags (alternatively you can use a small spoon).  layer directly into the shell starting with the yogurt.  fill the shell approximately 1/3 full with the yogurt. add a thin (max 1/4") layer of lemon curd. add more yogurt to almost reach the top of the shell, and top with more curd, placed to resemble an egg yolk. 

serve with demi-tasse spoons.

you may also add gingersnap crumbles or graham cracker crumbles to the bottom for additional flavor and a bit of crunch.  serving with a bit of granola is a nice compliment.  for something really fun,  fashion sugar cookies into "toast soldiers" and pop them right in to look like a soft boiled egg and toast.

while the eggs can be washed and prepped in advance, and the yogurt and curd can be made ahead as well, i do not recommend assembling until just prior to serving

*i do not recommend reusing the egg shells

Snow Eggs {hostess knock off}

Perfect for Spring and Easter!

*THIS IS A REPOST*

when i found this fabulous

vintage cake pan

at a local shop

i couldn't wait to make cakes

cakes

with creamy filling

robed in sticky marshmallow

and

covered with

dreamy

pastel-painted

coconut

cakes. like. these.

marshmallow cakes

makes approximately 18

1 batch devil's food cake (recipe here)

1 batch cream filling (recipe here)

1 batch marshmallow topping (recipe here)

colored coconut

butter, or spray cake pan and dust with cocoa powder.  fill to 3/4 full and bake in 350 oven until tester comes out clean

let cool completely before filling

meanwhile, make cream filling

using a pastry bag with a "fill" tip

squeeze about 2 Tbs of cream into the center of the cake through the large end of the egg

 to make your colored coconut

simply take about a cup of sweetened flake coconut and place it in a ziploc bag.  drop in 2-3 drops of food color and close the bag. massage with your hands until all coconut has a bit of color in it. set aside until you are ready to use.

do not make your marshmallow until you are ready for it. marshmallow sets up quite fast, if possible get someone to help you, this will help it go both smoothly and quickly.

when you are ready, arrange your filled cakes on parchment paper in groupings of what color you will be topping them with

now 

make your marshmallow topping.

while the marshmallow topping is still slightly warm, but is perfectly fluffed, stop whipping.  immediately begin topping your marshmallows, simply by pouring a bit of marshmallow on top.

 if you are doing this alone, stop after every two or three and generously sprinkle the coconut on top and sides. if you have a helper, allow them to immediately follow you with the coconut.  your marshmallow will set up within 5 or so minutes.

don't panic, just be aware.

i think these would be just darling wrapped and hidden in the garden

for a truly joyous

easter egg hunt

summer quiche

our garden

has been my produce stand

all summer long

i just love the idea

of

freshly plucked veggies

cluttering my counter tops

we have an abundance of

chives 

which i imagined would be

amazing 

paired with goat cheese

and roasted tomatoes

for a simple summer quiche

summer quiche
(printable recipe)

puff pastry to fit an 8" fluted tin

10-12 chives--snipped into small bits

2 oz herbed goat cheese

1- 1 1/2 cups freshly roasted tomatoes *

*(place halved cherry or other tomatoes chopped into 1" bits onto a roasting pan with a glug of olive oil, 2 cloves whole garlic, and a sprig of rosemary or other herb and roast at 400 until the tomatoes soften and release some of their juices.  sprinkle with a smidgen of sea salt and let cool.  remove the rosemary sprig and garlic before using in the tart--or alternatively you can smash the garlic into a paste and use it in your creation!)

3 large eggs

2 Tbs cream

pinch salt, pinch black pepper

1/4 cup (or more) grated gruyere or swiss cheese

roll out your puff pastry to about 1/4" thickness, and place in your tin. it is best if the pastry is kept very cold, so place it in the refrigerator while you prepare your other ingredients.  whisk together the eggs, cream, salt and pepper until well combined.  sprinkle the chives evenly over the pastry.  follow with chunks of the goat cheese, and the tomatoes. you want to make sure every piece gets a generous amount of each ingredient, so be sure to evenly place them.  gently pour in the egg mixture.  top with as much cheese as you like. 

bake for approximately 35-40 minutes in a 375F oven.  check on the progress after 20 minutes and adjust your time accordingly.

reHashed

i had some leftover filling from the dumplings

and a hungry household

so

i played around a bit

and made an

asian flavored egg and hash breakfast

what i have to offer on the subject is

it seems

 i do love breakfast food 

after-all

i took the filling recipe from here

and coated it with instant potato flakes 

(yes, i do keep them in the pantry; because you never know)

and  fried it in a bit of olive oil

until the potato was brown and crunchy, 

and the pork was cooked through

and  then

i placed it on a bed of pan-fried spinach

using the same pan (after wiping it clean),

 i added a bit more olive oil and cooked the egg in a cookie cutter

like so

tip: if you do this, put a cover on, and then the white will cook before the yolk hardens

the yummy looking crunchy squares you see are simply,

 wonton skins deep fried to crispy goodness 

and they are surprisingly good for dipping into the soft and creamy yolk

*add a little hot mustard and/or chili sauce to zest it up a bit

make this

you won't be sorry

Tuesday Night Supper Club--Tortilla Española

Guest Blogger Alert!

We once again have a guest blogger for our Tuesday Night Supper Club.  I am so excited to introduce you to Lois. Lois and I "met" on foodbuzz.com  She is a fabulous and inventive cook, who has wonderful stories to go with her recipes.  I have made many of her recipes and have loved them all.  Tortilla Espanola is a favorite of mine as well. I never thought to make it a "cocktail appetizer" before, but I am definitely going to now.  Another simple and easy dinner solution for the busy family.

If you want to see more of her recipes and learn more about her exciting life, please visit Lois at Food is My Love Language

My husband was stationed in Spain during our Air Force days, and we fell in love with Spanish food.  I would often order tortilla when dining out.  It's a staple on Spanish menus. 
We were served a small bite of tortilla with roasted green pepper at a tasca in Segovia.  The combination of flavors is fantastic and one we've continued to put together!

I was thrilled to find a recipe and learn the proper technique for making tortilla when we returned to the states.  This Spanish favorite, a potato and onion omelet bares no similarity to Mexican tortillas, except that they are both round and somewhat flat.

I usually serve it in wedges for dinner (or breakfast) or 1-inch squares for an appetizer. Serve with roasted peppers or salsa. The simple ingredients make this the perfect dish to prepare when the cupboard is bare.

Ingredients
Adapted from The Foods & Wines of Spain

1 c. olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
coarse salt
1 large onion, thinly sliced
6 - 8 large eggs

Directions

This technique takes some practice, be sure to read through it before beginning.


Heat the oil in a skillet, add the potato slices one at a time. Alternate layers of potato with layers of onion, salt the layers lightly. Cook over medium heat, turning to potatoes frequently, until tender but not brown.

While the potatoes are cooking, beat 6 eggs in a large bowl, salt lightly. Remove potatoes from the oil and drain. (Keep the oil, you'll need 3 T. for remainder of this recipe; it picks up a great flavor from the potatoes and onion so you may want the rest for future use.)

Add the potato mixture to the beaten eggs, pressing them down so they are completely covered in egg. Add additional beaten eggs if necessary. Let the mixture sit 15 minutes

Wash the skillet, it's imperative that the pan be spotless (and dry) before the next step.

Heat 2 T. of the reserved oil in the skillet over high heat until very hot. Add the potato and egg mixture, spreading it evenly in the skillet. Reduce the heat to medium-high and shake the pan to prevent sticking. When the mixture begins to brown, invert a plate of the same size (or slightly larger) over the skillet. Holding the plate in place, flip the skillet and the plate, putting the tortilla onto the plate; add 1 T. of reserved oil to the pan, slide the tortilla back into the skillet to brown the other side. (If the pan wasn't hot enough, some pieces may have stuck to the bottom. Scrap them off and fit them back into place. They'll reattach as you continue to flip the tortilla.)

Lower the heat to medium. Flip the tortilla 4 or 5 more times (this helps with the shape), cooking for a bit on each side, 8 - 10 minutes in total. Spaniards like their tortilla to be a little juicy inside; I prefer my eggs cooked all the way through. Adjust cooking time accordingly. Transfer to a platter and serve hot or at room temperature.

EAT UP!

I am always looking for guest bloggers. Please email me at christy@luciagrace(dot)net

Be sure and let us know if you try this recipe! You can find Lois at http://foodlovelanguage.blogspot.com/

Tuesday Night Supper Club--Frittata

Today we have a guest host for TNSC.  Rose and I met at culinary school.  Given the chance she will tell you I was over prepared (she says I had way too many tools!) and I was focused (her side of the story is that I ignored her and had no idea she had been standing next to me all day). She may be partially right..but in my defense....
never mind..it's not about me....
Rose and I became fast friends and found a common bond at the stove. Although more than a decade my junior, I am continually inspired by her and her many talents.  She is a good friend and a great cook...

here she is:

Hi. My name is Rose and I am a busy mom of 2 boys; 3 if you count my husband.
Christy and I met in culinary school.  All though we have very different lives, one thing we have in common is our love for food, craftiness, and laughter.
I volunteered to guest host the "t-n-s-c", and I hope you all enjoy this recipe and be creative with it in your own kitchen. This is something I make about once every two weeks. It's super easy, kid friendly, and the possibilities are endless on what to throw in.

Fritatta with Ham and Caramelized Onions

Here is what I used

1 medium brown onion

olive oil

2 tsp sugar

7 eggs

3/4 c grated cheese- I used smoked fontina

3 Tb 1/2 & 1/2 (milk, or cream works too)

1/2 c red & yellow bell peppers, diced

1/2 c steamed broccoli florets

ham steak- cubed

fresh parsley

2 cloves minced garlic

salt and pepper to taste

To make it easiest- you need a non-stick pan that is oven safe with a lid. I used a 10" sauté pan with straight sides.

Heat about 1 Tb of olive oil over medium-high heat. Slice up the onion, and toss in the pan- coating well with olive oil. After about a minute, sprinkle sugar over the onions, stir well, and turn heat to low. Let cook for 28 minutes, or until they are nice and caramelized. Remove from pan (don't wash it yet!), and set aside. (I usually can't help but eat 1/2 the bowl-it's like candy)

Preheat oven to 400. In medium bowl, scramble together the eggs and 1/2 & 1/2 until light and fluffy. Season with salt and pepper. Stir in minced parsley and most of the cheese, reserving some for the top. In the same pan used for the onions, heat a little bit of olive oil over medium-high heat, and throw in the ham, veggies and garlic. Let sauté for 4 minutes. Sprinkle in caramelized onions, then pour in egg mixture. Gently stir around until it starts to resemble very, very runny scrambled eggs. Shake the pan to level out the eggs, put on lid, and place in the oven. After 11 minutes, remove lid and sprinkle rest of cheese on top, and cook until cheese is fully melted. Remove from oven, and let sit for 5 minutes before slicing. Or you can turn it out onto a pretty platter if you serve this to company.

What do you think G?

The great thing about fritattas is the versatility- it's great for breakfast, lunch or dinner. Go mexican with chorizo, scallions, green chiles, cheddar, and cilantro with avocado and salsa verde on top. Or veggies galore- bell peppers, broccoli, spinach, mushrooms, asparagus, onions, parsley and a smoky gouda. Or Italian with Pancetta, asiago, spinach and Italian parsley with some fresh grape tomatoes on top. I hope that some of you play around with the ingredients. And please let us know if you do!

Thanks Christy for letting me host!

A is for Asparagus

i've joined a group

and we are learning the alphabet

on thursdays

see what it is all about here

its a remedial round-up

and each thursday i will be challenged to come up with a recipe

for the letter of the day

today was the first day

and the letter is A

and it took me some time to get with the program

so i am a bit late

but like epstein

i have a note

dear jenny

christy didn't meet the deadline

because

she lives in southern california

and building the arc took longer 

than anticipated

but although 

A is for Arc

thats not her topic

please excuse her tardiness

signed

christy's mother

(if you are too old or too young to get the epstein reference, i am sorry that you missed out on that very important time in our cultural history)

today i made a lunch that started out light

until i guilded it

to an obscene caloric giant

which i am so very good at

Asparagus with Poached Egg and Hollandaise

1 bunch steamed asparagus

1 recipe hollandaise sauce

(recipe in old post here)

1 poached egg

parmesan cheese

black pepper

Layer and serve

picnic on parade

on the eve of 2009

we are lucky enough to live on the rose parade route

so every new year's eve

gathering begins

people begin to gather on the streets

setting up camp

lighting fires

preparing for a sleepless night

and

lots of childish fun

and then once dark falls

the floats begin to arrive

people bustling about

readying those famous floats

testing out the mechanics

and

adding the final touches of flourish

all this happens

on our doorstep

and there is no sleep to be had

no fighting the crowds

so what we do

is enjoy the heck out of it

but

i have found that

new year's day comes rather quickly

and i am usually in need of food and coffee

as i rush out the door

as the live action of the floats, bands, horses and cheer of the crowd

begins

so

i pack a breakfast

easy and ready in an instant

in as long as it takes for me to brew a pot of coffee

i have a well balanced meal

that i greedily eat

while others watch in envy

Breakfast Picnic

everything needs to be made in advance 1 or 2 days ahead of time and put together before you head out the door

Frittata Sandwich
(printable recipe)

1/2 potato or leftover baked potato--sliced

a few thin slices of onion

olive oil

handful of grated cheese

4 eggs

pinch basil

Tbs milk

salt and pepper

baguette or hard roll

up to 2 days before serving.  Whisk together eggs, milk, salt, pepper and grated cheese.  Take a small (5 or 6") skillet and add a glug of olive oil. Keep on low and cook potatoes and onion until soft and beginning to brown.  pour in the eggs and cook on low until it is cooked through. it is meant to look like a round omelet.  I pop mine into a 350 oven to finish cooking, so i can move on to other things

remove from pan, put on a plate and pop in fridge until you need it.

when ready to make the sandwich, toast a baguette, place a wedge of frittata on top and wrap. You can add more cheese or some bacon if you are so inclined. You can also add any of that to the frittata while you are cooking it.

Rich and Creamy Yogurt

2 cups non-fat plain yogurt

cheesecloth

strainer

bowl

vanilla

honey

apples for dipping

line the strainer with cheesecloth and place over a bowl.  Pour in yogurt, tie up the cheeescloth with a bit of twine and place the whole contraption in the refrigerator for at least 24 hours.  This will drain most of the moisture from the yogurt..making it thick like that expensive yogurt, but a lot cheaper.  Add vanilla and honey to taste...or eat it plain with berries on top. I also use this like cream cheese. It is amazingly rich and delicious!

Coffee Cake

recipe in a previous post

you can also make some Cocoa

from this post

just heat some milk in the microwave

stir and enjoy

Put it all in a fun container, a lunch pail, or a paper sack

and enjoy the parade

your stomach will thank you

3 different stratas and not an erik among them {egg strata}

Who doesn't like an easy solution for a crowd?

Especially when it is for breakfast

and perhaps the night before the next morning

is filled with fancy cocktails and lots o' bubbly?

and perhaps

too many sweets?

here's my breakfast solution

for just those days

like christmas

and new years

hearty

and easy

and not only can, but should

be prepared in advance

my recipe to make this isn't specific

but I think you can get the jist

Strata
(printable recipe)

about 9-12 cups of bread.  I use baguettes or rolls and tear them into nice size pieces and let them sit on a baking sheet to stale a bit....but it isn't essential.  You can use whatever bread you have, but I don't recommend biscuits.

about 9 large eggs

1 cup half and half or milk

salt and pepper

Fillings

The 3 you see in the photo are:

Veggie

leeks, mushrooms, zucchini, red bell pepper--sauteed in a bit of olive oil

stir in 1 small rondele or alouette while still warm

salt, pepper and nutmeg

layer with

parmesan and shredded mozzerella cheese

Breakfasty

saute in olive oil

2 tubes breakfast sausage,1/2 onion

and

head of broccoli (tips only)

 stir in cube of cream cheese while still warm

layer with

shredded sharp cheddar cheese

Spicy

saute in olive oil--lots of chorizo and

1 onion chopped finely

stir in 1 log chevre while still warm

layer with

shredded mexican blend of cheese

So here's what you do.  

Take the eggs and milk and whisk them together in a bowl.  Take your casserole pan and rub a bit of butter along the bottom and sides.  Drop a layer of bread into the pan.  Pour a about half of the egg mixture over and dig around so all the bread gets soaked. Place the filling either in a layer or as i like to do it...place it in such a way so that it looks like the bread and filling are all tumbled together.  Top with a layer of shredded cheese.  Make a second layer of bread and repeat process.

Cover and let sit overnight in the fridge.  Bake at 350 for about 40 minutes or until a toothpick inserted in the center comes out clean.

you can use any combination of veggies, meat and cheese that you like.  Too much egg is not a problem, too little will result in a dry strata so be careful.

Enjoy!

One Pot Sunday Lunch

I love the idea of a languorous Sunday Lunch. When I lived in England, many Brits took Sunday Lunch at the Pub...where they could have the lovely roast and 2 veg. I gathered it was the equivalent of our Sunday Brunch..except the Brits get to eat Prime Rib, roasted potatoes, Yorkshire pudding and pud, and we don't.
Sunday Brunch is not my favorite.
We pay exorbinate prices for a buffet of precooked food in steamer trays. Then, while trying to get our money's worth, slog back to our tables with our plates overflowing with mediocre fare and find ourselves eating alone. I always find that no matter if all parties at the table "get in line" together, invariably, we arrive back at the table in sort of a tag team effect...someone always missing from the table; mostly due to the omelette bar, or make your own waffle table. Listen, I'm not opposed to overeating, obviously. But I am opposed to overeating because I am trying to find something delicious to eat; and by the time I do, I have already had 14 courses of powdered eggs, steamed pancakes, krab (yes with a K) salad, and various other discouragements, and am full. Too full. I mostly only go to Brunch because of the promise of Eggs Benedict.

I love Eggs Benedict. I find this interesting because I will only eat scrambled eggs if they are very, very dry. It makes me cringe to hear about creamy scrambled eggs...so gross.
Eggs Benedict is made with a poached egg, canadian bacon, english muffin and hollandaise sauce. It's a real United Nations meal. Here's the thing. To me, eggs benedict is the only reason to go to a buffet. It's hardly ever on a menu, and when it is, it is rarely great. I had one of the worst eggs benedict breakfasts ever at a restaurant in South Pasadena. The hollandaise was split and curdled (quite an accomplishment), and the eggs were overcooked...actually fully cooked. When I complained, the waitress brought be out another portion of the sauce to prove that it is how they make it...that was their "version" of Hollandaise. I held my tongue and went home hungry.
Hollandaise is a tricky sauce, I agree. Especially if you have to make a vat of it. Which is why it is best made a la minute (again with the french!). It means to make it as you need it. Not only is it a tricky sauce, it is a delicious sauce...and I mean Delicious with a capital D. I love it. It is especially good over asparagus, but you could pair it with seafood or other steamed vegetables. I like it with everything and am always looking for ways to use it.
I foraged through the fridge and came up with 2 beautiful artichokes that I had purchased at the market several days ago. I squelched a bit with joy...or maybe I said yipee, or maybe I didn't do anything...not sure. But I was happy inside, that I do know. I also still have some amazing heirloom tomatoes sitting on my counter, a cucumber and some freshly dried oregano. When I say freshly dried, what I mean is that I hadn't watered my oregano plant in days and now have "sundried" oregano. I grabbed the nub of baguette that had staled overnight and had all the fixings for a good summer lunch.
Steamed Artichokes with Hollandaise
First get the artichokes ready. Cut the stem so the artichoke can stand upright. Using a sharp knife, lop off the top of the artichoke. Depending on the size of the artichoke, you can cut down an inch or more. You want a clean flat top. Take kitchen shears and cut the points off the remaining leaves. Open the artichoke up. By gently pushing out the leaves, you will see that they will separate while remaining intact. You want to get to the center choke and scoop it out.
You can wait until after steaming, which will make it easier, but I like to clean the artichoke completely before steaming. Place artichoke(s) in a steamer tray in a pot of water and cook until done. You know they are cooked when the leaves will separate easily.
Remove from the pot of water and set aside and cover with foil.

Set aside about 1/4 cup of the hot artichoke water and then add enough additional water to the pot to fill about 3". You will use this pot as your double-boiler. Turn heat to high and get the water to a boil.
In a microwavable bowl (one that is big enough to then sit on the pot and not touch the water), melt 1/2 cup unsalted butter. Remove from microwave and quickly whisk in 3 large egg yolks, juice from 1/2 lemon and a pinch of salt. Place bowl over boiling water and immediately reduce the heat to lowest setting. Continue to vigorously whisk this mixture non-stop until it begins to thicken. Add 2 Tbs of the reserved artichoke water (if you forget or don't use this with artichokes, just use hot water) and whisk until it thickens to a creamy sauce. Add a dash of tabasco and taste for salt...and it's done. The whole process of making Hollandaise should take no more than 10 minutes...outside of the water boiling. It is quick and simple.

Serve along side the artichoke as a dip.
Panzanella Salad
Cut up the bread into large crouton size. Place in oven to crisp..or not...it's up to you. I do because I always like to have croutons on hand. If the bread is already stale, you can skip the step. While the bread is toasting, coarsely chop the tomatoes and cucumber. Place in a bowl with a pinch or two of salt, some oregano, dried or fresh or sundried as in my case. Add a bit, just a touch, of olive oil and just when ready to serve add the bread. The bread should be in the salad, as part of it, not as a topping. It should be in equal parts to the other ingredients.
Serve together for filling yet light lunch.

Sort of makes me yearn for a nice, rich, chocolately cake as a prize for my vegetarian meal. I'll keep you posted!