The weekend is here, time to get serious about chow. I'm going on a picnic with a rotisserie chix from Whole Foods, pad Thai, sautéed spinach w/ garlic, Washington cherries, a bottle of rose and gewurtzraminer, wanna come? Sure it was costly, but still a fraction of what this spread would set me back at a posh bistro. Plus w/ all the eating out I did last week on vaca. im ready for a break. Do you get restaurant fatigue? I do. With all the signature dish features I've written (a one on one w/ a chef & a dish) I know eating out can pack on the lbs. It's always the same routine, the chef says: "I start with a little butter," as he/ she spoons out a pat of the yellow stuff the size of a blueberry muffin. Next comes the oil and liberal sprinkling of salt. You can't bring out the flavors w/o this sodium-laden staple, i’ve heard many a chef opine. Ummm. That's why it tastes different when I make it. Don't get me wrong I love a good meal out, and throw caution to the waitress when I do, but the body likes a break. I’m also throwing together a sunday brunch for friends this weekend. Any ideas for a quick, summer egg dish?
Restaurant fatigue
No TrackBacks
TrackBack URL: http://www.thesunblog.com/MT/mt-tb.cgi/373
GG:
My favorite summer egg dish is the easiest and tastiest I've ever found. It's from Ina Garten's Barefoot Contessa Parties book. She tops good scrambled eggs (you need a little butter and cream, or at least whole milk to make them yummy) with grilled asparagus spears.
It's not as heavy as some cheese and egg soaked bread strata recipes I like in winter. And it's simpler than making omelets.
Just pile the eggs on a platter, sprinkle with parsley and top with the asparagus. Colorful and great with a mimosa or a bloody, too, for brunch. So good, so easy, so perfect for summer.
Enjoy!
Foodie
"tortilla espanol," it takes a while and you need a bottle of evoo (I can't believe I just typed that) but if you follow a good recipe you'll have something you've never dreamed of!!!
What about a frittata? Great warm or at rm temp; good leftovers too! You can throw in fresh summer veggies like peppers, and zucchini - I love using leftover roasted asparagus if there is any; tomatoes can be a litte too watery when baked in a frittata, but you could roast them or grill them and serve them alongside the frittata. With a melon salad, some good muffins or toast, and mimosas, you're good to go. :)
I know it's a little too late but this is one of my favorite brunch dishes.
It's in one of my brunch cookbooks and it's now a staple in my brunch menu. So easy, and soooo good!
2 Tbl butter, plus a little extra for greasing
Fresh spinach, about 3 Cups
1/4 tsp nutmeg
4 eggs
1/4 Cup light cream
2 Tbl freshly grated Parmesan
Salt and pepper
Directions
Preheat oven to 325 F/160C, lightly grease 2 individual ceramic gratin dishes (or similar)
Melt the butter in a large skillet over low heat
Add the spinach
Stir until wilted
Season with nutmeg and divide between prepared dishes
Gently break two eggs into each dish
Pour the cream over the eggs, sprinkle with Parmesan, then season with salt and pepper
Bake for about 10 minutes or until whites are set and cooked and yolks are soft
Serve immediately