HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Egg Dishes. Show all posts
Showing posts with label Egg Dishes. Show all posts

Monday, June 2, 2014

Asparagus for Breakfast, Brunch, Lunch and Dinner

  
         To say that I’m a fan of our local Long Island asparagus is the definition of an understatement.  I really cannot get enough of the stuff.  It’s a fixture in our refrigerator for as long as it lasts.  The asparagus I am particularly attached to is grown at Tom Falkowski’s farm which is right over the hill from our house.  This year, the ground was still frozen well into April so the asparagus was late in coming to the Falkowski’s farm stand, Country Garden.  But now that it’s there and not likely to remain nearly as long as I’d like, I’ve taken every advantage of it.  I’ve sought recipes that use it differently from the twelve other asparagus recipes I’ve blogged about before.  So if, by any chance, today’s offerings don’t please your palate, please feel free to use the Search function on the left side of the page and peruse to your hearts content.   But if you stay here, I’ll show you how to put a Spanish take on the vegetable and making it a hearty breakfast or brunch option or even a breakfast-for-dinner option, how to transform it into a dinner curry and finally I’ll show you Tyler Florence’s cooking technique that puts the stalks in a paper bag and cooks then perfectly in the oven. So here goes:

Monday, October 14, 2013

By Special Request: Monte’s Ham and Cheese Strata


  
        Recently, I was in charge of a Church breakfast.  I chose to make this wonderful dish: a gloriously cheese-topped casserole with crisp oversized croutons over a creamy egg and tender ham filling. Well the result was spectacular and the requests for the recipe were many.  I know why.  It's always a great time to make this dish. First of all, it can be expanded to feed any number of people.  You simply double or triple the portions and then haul out your Pyrex 9 x 13 instead of the souffle dish pictured here.  The other great advantage is that you make this up the day before.  So off I went to the Church kitchen late Saturday afternoon and put the whole thing together.  The next morning, all that was required was to pop it in the oven and in a little over an hour you have something very special for your breakfast or brunch table.  It’s very easy to put together. By the way, its' also a very good time to start to think of all the ways you can use Monte's Ham this season: We've got hams in stock and I'd love to put your name on one of them.  Just click the link about this post and order one today.  I like to serve this with a simply dressed green salad.  Here is the recipe:

Friday, June 28, 2013

Asparagus with Lardons, a Fried Egg and Zen-sational Seasoning


         A few weeks ago, I told you about Pollen Ranch Spices (http://www.pollenranch.com), a remarkable company in the picturesquely named town of Lemon Cove, California.   My initial introduction to the company was their Fennel Pollen, a key ingredient in a recipe for Porchetta that I posted on Chewing the Fat.  Here’s the link: http://www.chewingthefat.us.com/2010/07/porchetta-slow-roasted-pork-shoulder.html.  Along with the hand collected organic fennel pollen, came a second tin of something called “Zen-sational”.  Pollen Ranch calls it ‘your secret ingredient'.  It’s a secret I’d latch on to if I were you.  It gave this simple Asparagus dish a great new taste. And exactly what is “Zen-sational”? 

Monday, February 18, 2013

Chicken and Mushroom Hash with Poached Eggs



         Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers.   It certainly is at our house.  Unfortunately, one of the downsides of writing a blog like this is that I virtually never make the same dish twice. This doesn’t really present a problem as the world is full of wonderful things to cook and wonderful ways to cook them.  But it does mean that old favorites like the two hashes, once they are ready for their appearance on Chewing the Fat, seldom, if ever, appear on our table again.  So when I came across Saveur magazine’s new take recipe on the dish, I was delighted.

Monday, December 24, 2012

Baked Eggs with Tomato Sauce, Spinach and Mascarpone


There’s something rewarding about having the time to make a really exceptional breakfast. Hopefully, the rush of the last few days before Christmas will yield way to a day off, a time to admire your gifts and sit back and enjoy life. And to enjoy this recipe for a breakfast dish which I found in Elle Décor, of all places, last year.

Friday, December 16, 2011

A really easy way to brighten up the Holiday Cocktail Hour


         
       Tonight, our friends David, Carrington and Mitch will hold a Holiday Cocktail Party. As much as I am looking forward to seeing each of them, what I am really hoping we'll find is that David has once again made this wonderful hors d'oeuvre.  David has a terrific New Year’s Day Party. And a year ago while ushering in the New Year, David introduced us to a gorgeous dish I’d never seen before. It’s a combination of a very simple egg salad topped with some beautiful Salmon Roe as you can see for yourself….

Monday, February 14, 2011

April Bloomfield’s Incredible Edible Scotch Eggs


Monte's Scotch Eggs courtesy Melissa Clark's recipe
       Yes, I was at The Breslin yet again.  This time I went for dinner with friends.  Because Ms. Bloomfield has just knocked everyone’s socks off at the new John Dory Oyster Bar, on the other side of the Ace Hotel Lobby from “The Breslin”, we were able to snag a table. (Neither The Breslin 16 West 29th Street (646-214-5788) nor the John Dory 1196 Braodway (212-792-9000) take reservations.)  We did however put our names in at 6:00 and we were all assembled, (no seating until all are there), by 6:30. 

The Breslin's Scotch Eggs
The “London Calling” Martini, a house specialty, started things off for two of us. But that was just the beginning of a truly impressive meal, although god knows it’s damn the calories and the fat count, full speed ahead.   Between the lamb ribs and the garlic sausage, the lamb burger looks positively dietetic.   And I think you could almost say the same thing about the Scotch Eggs…except of course, that they were fried.  And they were just flawless.  A gorgeous almost runny yolk is encased in egg white and then completely covered with a layer of sausage that’s breaded and, yes, fried.   I got quite a kick out a recent survey on language trends that said that ‘sauteed’ has basically replaced ‘fried’ on restaurant menus, at least north of the Mason Dixon line. But let’s face it, almost everything tastes better fried. 

Tuesday, July 27, 2010

Egg Foo Yung with Chicken and Shiitake Mushrooms


"Fine Cooking" is at it again.  In their current “Make it Tonight” section of ‘just 30 minutes to dinner, start to finish’ recipes, more than one of them caught my eye.  So it became a game of deciding which to make first.  And after I’d read the nutrition information on their take on Egg Foo Yung, I was hooked.  It comes in at 350 calories a serving with 22 grams of protein and, miraculously, just 8 grams of carbohydrates!  Now that's worth making.


Friday, March 12, 2010

Smoked Salmon and Potato Breakfast Casserole


       The food pantry that our church sponsors is called The Brown Bag Program and provides lunch for about 80 people a day.  It costs about $3.25 to fill a bag and, like every other charity in the City, we’ve been feeling the pinch of the recession.  The numbers needing help are up and the help is down.  To publicize our plight, we hosted a breakfast at Christ and St. Stephen’s and I made this delicious and different breakfast casserole.  What’s great about it is that you can do the whole thing the night before, chill it and bake it in the morning.
I’m sharing the recipe for 6 servings because if you’re not feeding an Army, salvation or otherwise, you won’t need the quantity I was making.  But you certainly can double it for a crowd.  For the recipe all you have to do is scroll down.  And if you’d like to contribute to The Brown Bag Program, all you have to do is follow this link: http://www.csschurch.org