Put oven rack in upper third of oven and preheat oven to 450☏.īring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Pour the drink back and forth between the pint glass and a cocktail shaker four times, then pour the Bloody Mary into a highball glass over ice. Don’t be put off by this unseemly picture: there is great deliciousness within.Ĭombine all of the ingredients in a pint glass. You create thickest and most lush bed of sauteed spinach, mushrooms and onion with a splash of cream, dig and fill egg-sized wells all over and bake it in the oven until the whites are solid before finishing it off with parmesan and you literally scoop–scoop–it onto your plate and never look back.
Finally, the baked eggs: If you’re tired of the same old poached/baked/fried/scramble fix, you definitely need a dose of this.I soaked it only for an hour or so and used 1% milk in lieu of whole, and you’d never have known the difference. I’ve already told you about my baked French toast, but I have to add that the glug of Triple Sec, zest of half an orange and splash of almond extract combination is my favorite yet.I shred a russet potato or two and half an onion in the food processor, squeeze them out very, very well and fry them in a big patty to make hash browns (my absolutely favorite bedding for a poached egg).Bacon is bacon, but I do love the thick cut stuff you can have them pack at the Whole Foods meat counter.Even better, I plopped them on their baking sheet and stored them in the freezer for a day until I was ready to bake them, to create less work for myself this morning. You already know about the three varieties of miniature muffins ( corn, raspberry-lemon, and banana with chocolate chips) but I think I’ve now found my go-to biscuit recipe.Most of the time I’m in a restaurant I am struck by the fact that the food is better at home.Īnd with that, I couldn’t rationalize another fabric napkin-wrapped basket stale scones and overly-sweet muffins, because if there is anything I can’t abide, it’s a chalky scone, not when a flawless recipe is available at the touch of your fingertips. I know exactly what I like to eat and that’s how I fix my food every single time. But this was my favorite:įrankly, I’m a good cook. No one ever steps out of the pantry and asks me if I want a dessert when I am already perfectly full.”), and knowing everything that went into her food, even if it’s a saturated fat. Among her seven reasons that food always tastes better at home, she talks about never needing a reservation, food always served at the correct temperature, meals are always perfectly portioned for her current level of hunger (“I don’t overeat at home. It was a post on the Gourmet Editors blog by Ann Patchett that finally knocked some sanity back into my head. I don’t overcook my eggs, do you? And yet I’ll pay someone else to, and to serve bacon that’s never quite crisp. No matter who cooks it (and really, it’s always a short order cook the chef with his/her name on the menu isn’t called in six hours early just to flip eggs), in the end most brunch menus look exactly alike and with the prices jacked up for the holiday, you’ve got to question the sanity of a $50 over-cooked egg.
I’m not going to say that we haven’t had good meals, but we’ve never had a great one. Since we’ve been together Alex and I have twice taken our mothers and those dudes they married for Mother’s Day brunches. You’re just going to have to trust me that it was grand. (Hangs head in shame.) You get no photographic evidence of the shredded hash browns, chive biscuits, egregious amount of thick-cut maple-cured bacon, baked almond-orange French toast, insanely spicy bloody marys, plain yogurt I flavored myself with real vanilla and just a pinch of sugar. I cooked and cooked, we and our loved ones ate like kings, there was not a single recipe that shouldn’t be archived and returned to and yet, in the whirl of things we forgot to pick up the camera.
Today, I have failed you as a food blogger.
0 kommentar(er)
