Hey, there.

Hey, there. Remember me? I remember you. I think of you often, but things and stuff and more things keep getting in the way of me reaching out with a new blog post. But, here I am, trying to give this a go again.

So, what is on my plate? Over the course of the past year or so, Hubs and I have developed a Sunday Brunch ritual. I am not a morning person, and unless traveling, we have never done breakfast together. But, on Sundays, Hubs' schedule usually lightens up a bit and he comes home after completing the morning feeding chores at the farm. It opens a perfect opportunity to share breakfasty foods that normally get neglected.

Today's menu was Smoked Salmon and Spinach Quiche with a hash brown crust, fruit salad (that was just odds and ends of this and that I threw together), Blueberry Muffins from Dessert for Two's Comfort and Joy cookbook, fresh squeezed orange juice (because I had a bowl of oranges on the counter starting to get hard), and iced coffee.

The star ingredient in the quiche was salmon that I had prepared in the smoker a few weeks ago. Every couple of months, I smoke whole salmon fillets, portion, wrap, and freeze to add to quiches and other egg dishes, pasta, dips, and just as an alternative to lox with cream cheese and bagels. This isn't the cold-smoked or cured salmon of lox; it is hot-smoked and cooked through. It flakes just like your dinner entree salmon fillet, but it has a delicious smoked flavor. You should be able to find similar salmon pieces near where the lox and fake crab are sold at your grocery. If not, check out some specialty markets, they have smoked salmon in a can similar to tuna. It works for this, as well.

I am not a hash brown fan, but this crust paired with the eggs and salmon is pure perfection. It is so delicious that there isn't even any cheese in this quiche. Now, if you are a purist that demands a quiche have cheese, throw some in. This time, though, I am going to pass.

Oh! And you know how I told you just a few minutes ago that Hubs' schedule eases up on Sunday? Well, the exception to that is planting season...and the second exception to that is haying season...and after that there is harvest. And, you guessed it, it is planting season. So, all of that brunch got packed up today and taken to the field. Hubs took a quick break and ate on the tailgate of my car, and we still got to brunch together.

I packed the OJ, coffee, and fruit in wide-mouth Mason jars. A pro tip would be to not pack the butter for the muffins with the warm muffins. It can melt into the dish towel before you get to the field. My cast iron pan kept the quiche warm during the journey. It wasn't piping hot, but quiche is good even at room temperature​.

So... that's what I have today: brunch. Even in all the hectic mess that has consumed my time, brunch has pretty much been a constant​, and it seems like a good place to get back to On My Plate.

Smoked Salmon and Spinach Quiche

(with a hash brown crust)

(Adapted from Country Cleaver)

2 Russet Potatoes, baked

2 tablespoons unsalted butter

1 tablespoon olive oil

4 ounces smoked salmon (NOT Lox)

1 cup fresh baby spinach

3-4 thin slices red onion, pulled into rings

6 eggs

1/4 cup heavy cream

2 tablespoons flour

Salt and Pepper

Preheat oven to 350°F.
In a large skillet melt butter and olive oil over medium heat.
Shred the baked potatoes (can be baked a day ahead of time, or done in the microwave just before needed...your choice)
Add the shredded potatoes to the melted butter and oil.
Season with salt and pepper.
Spread potatoes out into a thin, even layer and allow to crisp on one side.
When browned and crispy, flip with a spatula to brown the other side.
Meanwhile, coat a medium cast iron skillet with cooking spray.
When fully cooked, press potatoes into the cast iron skillet to form a crust on the bottom and up the sides of the pan.
Arrange a layer of flaked salmon in the bottom of the crust.
Next, add half of the spinach and some rings of red onion.
Then, another layer of salmon and more spinach and onions.
Beat the eggs with the cream and flour.
Season with salt and pepper. (Watch the amount of salt that is already in he salmon.)
Pour egg mixture over the salmon and spinach in the crust.
Bake for 40-45 minutes, until set and cooked through. (Serves 6.)

A Fresh Start

So...Happy New Year?

2015 had a rough start here. Hubs brought home some ugly bug, and before long, we both wanted to be down for the count. But, life doesn't work that way. There are always commitments and obligations and responsibilities. We tried to keep up as best we could while supplementing with cold meds and naps, but a lot of things lost priority and fell by the wayside.

3 weeks later, and we are finally shaking whatever virus attacked and getting back in the groove. I am still occasionally hacking up a lung, but overall am much better. I feel ready for the new year and a fresh start.

Let's start with breakfast. Do you like bacon? eggs? quesadillas? Bacon and Egg Quesadillas? Crispy tortillas filled with smokey bacon, fried eggs, black beans, pepper jack cheese, and served with guacamole and salsa? Any reason to have guacamole for breakfast sounds like a great start to me.

Bacon and Egg Quesadillas

(adapted from Every Day with Rachael Ray)

4 medium flour tortillas

1/2 pound of bacon

4 large eggs

salt and pepper

4 ounces shredded pepper jack cheese

1 cup canned black beans, drained and rinsed

guacamole

salsa

In a medium skillet, work in batches to cook bacon in batches until crisp. Drain on paper towels.
Remove all but 2 tablespoons of bacon fat from the skillet.
Fry the eggs over easy (or hard, if that is your thing) in the hot bacon fat. Season with salt and pepper to taste. Transfer to a platter and keep warm.
Meanwhile, heat a large cast iron skillet over medium heat.
Place a tortilla in the (dry) skillet and sprinkle some cheese over half. Spread 1/4 cup black beans over cheese. Top with bacon and an egg. Add a bit more cheese and fold the other (bare) half of the tortilla over the fillings. Heat in skillet until tortilla become crispy and golden on the bottom. Flip and crisp the other side.
Repeat with each remaining tortilla to create 4 quesadillas.
Cut each quesadilla into wedges and serve with guacamole and salsa. (Serves 4)

South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

The Proof is in the Pudding

Good Friday.

8:00 P.M.

I am still debating my Easter menu.

I had thought that I had pretty much established that I didn't want to go with a traditional baked ham dinner.

Then, someone was looking for a recipe using poblano peppers.

And, I remembered a Ham and Poblano Corn Pudding that I had made last summer.

At that time, I paired it with some grilled chicken.

But, corn puddings are traditionally a savory side dish on southern Easter tables with...you guessed it...ham.

The proof in this pudding is that I am still as confused as ever.

Ham and Poblano Corn Pudding

(adapted from Bon Appetit)

2 large poblano chiles

2 cups corn kernels (fresh or frozen), divided

2 large eggs

1/2 cup butter, melted, and slightly cooled

1 teaspoon kosher salt

large pinch of baking powder

1 cup sour cream

1/2 cup corn masa mix

1 cup of ham, cut into thin strips, or cubed

1 cup Manchego cheese, coarsely grated

Preheat the oven to 500F.
Place the whole peppers on a sheet pan and drizzle with oil to cover. Roast for 10-15 minutes until the skins are completely wrinkled and the peppers are charred, turning them occasionally.
Remove the pan from the oven.
Immediately place chiles in a medium bowl and cover tightly with plastic wrap. Let stand 10 minutes.
Peel and seed chiles; cut into strips.
Reduce oven temperature to 350F.
Butter a 9x13 baking dish.
Combine 1 1/2 cups corn, eggs, melted butter, salt, and baking soda in a blender and process until almost smooth.
Transfer mixture to a mixing bowl and add sour cream, masa mix, ham, cheese, chiles, and 1/2 cup of remaining corn.
Pour pudding into prepared baking dish.
Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes. (Serves 12)

Put an Egg on It

Everything is better with an egg on it.

Burgers? Absolutely.

Chili? Positively.

Salads? Completely.

Pancakes? Utterly.

Enchiladas? Definitely.

Fried Rice? Doubtlessly.

Biscuits and Gravy? Decidedly.

Asparagus? Categorically.

Plain old toast? Surely.

Pizza? Really.

There isn't much that I wouldn't put an egg on, and back in May at South Dakota Magazine, I shared Potato and Spinach Hash with Fried Eggs. As I said in that post, hash is a perfect pairing for eggs, and hash can take on many forms.

While I love potatoes and spinach, potatoes fried with onions and zucchini also makes a delicious base for the ever wonderful egg. I can't wait to cut into that runny yolk and let it stream over the vegetables like a delicious golden sauce. Everything truly is elevated when you put an egg on it.

Zucchini and Potato Hash with an Egg

(adapted from Everyday Food)

2 medium potatoes, sliced thinly

1/2 medium onion, sliced thinly

1 small zucchini, sliced thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 eggs, sunny side up

In a large cast iron skillet, heat the oil.
Add the potatoes and onion and season with salt and pepper.
Cook, stirring frequently, until the potatoes are starting to brown and onions are softening.
Add the zucchini and cook, stirring frequently, until zucchini is tender.
Divide vegetables between 4 plates and top with the fried egg. 
Season with salt and pepper to taste and serve immediately. (Serves 4)

Frittatas for Mama

Oh my! I seem to have fallen far, far behind with updates of my South Dakota Magazine submissions. Did you catch the Mini Zucchini Frittatas that I shared for Mother's Day?

The zucchini plants in my garden have little 3-inch baby zucchinis growing from their blossoms. Soon, I should be able to make these little egg bites again. You should, too. They are delish.

Mini Zucchini Frittatas - Frittatas for Mama

Blisters

Don't mow the lawn in flip-flops.
Aside from all of the safety issues,
there is another huge danger.
Blisters.
Between your toes.
Blisters.
That make all summer footwear choices painful.
Blisters.
Ouch.

So...anyway...
How about whipping a few eggs, some milk, flour, and green chiles together?
How about pouring that batter into a hot, cast iron skillet swimming with melted butter?
How about watching the Dutch Baby blister up around the edges as it bakes in the oven?
How about topping wedges of this egg-y, pancake-y, green chile delight with a fresh avocado salsa?
How about a scrumptious meal that is not painful at all?

Green Chile Dutch Baby with Fresh Avocado Salsa

(adapted from Sunset Magazine)

1/4 cup butter

3 large eggs

3/4 cup milk

3/4 cup flour

1 (4.5 ounce) can green chiles

1 cup avocado, chopped

1 cup tomato, chopped

1 tablespoon green onion, sliced

1 tablespoon lime juice

1/4 teaspoon cayenne pepper

kosher salt

Heat oven to 425F.
Place butter in a medium or large cast iron skillet and pop into the oven to melt (but not brown).
Meanwhile, in a blender or food processor, whirl eggs and milk until blended.
Add flour and blend until smooth.
Add green chiles and stir just to combine.
Pour batter into hot skillet.
Bake until Dutch Baby is puffed and browned slightly, about 20 minutes.
Meanwhile, mix avocado, tomato, green onion, lime juice, cayenne pepper, and salt.
Serve Dutch Baby cut into wedges with the avocado salsa. (Serves 4)

Making Do

A couple of weeks ago, we had the season's last round of shearing at the farm. When we originally scheduled the mid-March arrival of the shearing crew, I anticipated cool temperatures, perhaps even winter weather. A big pot of turkey and wild rice soup sounded good to me. Mother Nature had other ideas. The forecast for the day of backbreaking work was 80 degrees and sunny. That isn't rich and creamy soup weather; my menu needed an overhaul.

I decided to pull a pork loin from the freezer and roast it. Sliced thinly and served on sandwich buns with sliced onions, homemade pickles, mustard, and barbeque sauce, the pork sandwiches would be a better match for the early summer-like temperatures. Side dishes of coleslaw, potato salad, and baked beans would round out the meal, and only those with an aversion to cream cheese (I didn't know such people were in existence until recently.) would pass up a big slice of Spiced Zucchini Bars with Cream Cheese Frosting for dessert. That seemed like a simple menu I could make in my sleep and would still be nourishing and satisfying for the hardworking crew. *jinx* I should never say something is going to be simple. Never.

It was the evening before shearing day. I had my menu written out with lists of to-dos. I had been to the grocery store, and thought I was ready to prep for feeding my starving army. Then, I realized that I was out of mustard. Mustard. A staple. Something that I sometimes crave and often have 4 or 5 types on hand. I did not have enough plain yellow mustard to make my "standard" potato salad.

Now, most of you probably just send your Hubs to the store to grab any last minute items you might have forgotten. I have often done that, too. However, it isn't always that easy for us. Our little town no longer has a grocery store. The gas station/convenience store carries a few staples, but for real groceries, we have to travel to one of the neighboring towns, and those grocery stores close at 9pm (or sometimes, earlier). The only 24-hour shopping in my neck of the woods takes place online, and while I love cruising Zappos for a pair of shoes at midnight, that doesn't help much when I need mustard at 10pm.

Hubs offered to drive out to the farm and snag that partial bottle from the fridge. I thought about calling neighbors and begging for their yellow bottles of what seemed at the moment to be gold. But then, I remembered a recipe from an old church cookbook. There was no need for midnight raids for mustard. I could "make do" without it.

This potato salad marinates the boiled potatoes in a tart vinegar and sugar mixture overnight. The next day, the spuds are drained and tossed with boiled eggs, celery, onion, and mayo. A little celery seed, salt, and pepper seasons the dish, and there you have a tangy potato salad that doesn't need mustard. It's a great salad, and unless you tell them, nobody will know that you were just "making do."

Vinegar Marinated Potato Salad

10 pounds potatoes (I use small red-skinned potatoes and don't peel.)

2 cups water 

2 cups white vinegar
1/2 - 3/4 cup sugar
1 bunch green onions, sliced 

3-4 stalks celery, chopped

6 hard-boiled eggs, diced 

kosher salt

freshly ground black pepper

1 tablespoon celery seeds
2 cups mayonnaise 

Cube potatoes into bite-sized portions and place in a large pot.
Add water to cover and bring to a boil.
Cook until tender but still firm, about 15 minutes.
Drain and allow to cool.
In a saucepan combine water, vinegar and sugar.
Bring to a boil and cook for one minute.
Remove from heat and pour over potatoes (be sure to use a non-reactive bowl for marinating).
Cover and chill for at least 12 hours.
Drain excess marinade.
Add onions, eggs, salt, pepper, celery seed and mayonnaise.
Mix gently, but thoroughly to combine ingredients and coat salad with dressing.
Serve chilled. (Serves 20)

A Healthy Start - NYC, volume 1

My recent trip to New York City was in the company of two great friends. One had Broadway stars in her eyes, and the other, like me, just wanted to go. Our agenda was clear: HAVE FUN. I am glad to report that it was accomplished in so many ways.

Our first morning found us headed in the direction of The Metropolitan Museum of Art. Magnificent. There is so much to see and absorb. We spent some time viewing Egyptian Art and then took a tour of Old Master Paintings from the 13th through the 18th centuries. The collections are amazing; the works are impressive; and the amount of time needed to fully appreciate everything displayed is unimaginable. We had to concede that there was only time and energy for a small portion of the exhibits. (A common phrase during this first trip to NYC for us all became, "Next time...") We wandered and gazed and admired and realized how much earlier generations provided for nearly every aspect of our modern lives. It was remarkable, and honestly wore me out.

Thankfully, we had started our morning with a great breakfast. While one friend was less than inspired by the use of bowls for beverages at Le Pain Quotidien, the food (and coffee) was incredible. An apple danish and porridge with fruit made appearances at our table, but I chose a Roasted Butternut Squash and Goat Cheese Frittata. It was served with a lightly-dressed mixed green salad and a couple of slices of hearty bread. There was so much food on the plate, but it was beautiful and all delicious. So delicious that I, of course, immediately knew that the butternut squash stored away from my garden's harvest had a new purpose when I returned home.

My version of the Butternut Squash and Goat Cheese Frittata begins with roasting small cubes of the squash in a hot oven with salt and pepper. Red onions and spinach are sauteed, then pulled from the pan as creamy beaten eggs are poured in. The tender and flavorful squash is dropped in along with bits of earthy goat's cheese (substitute feta or even cubes of cream cheese, if the goat's cheese flavor is too pungent for you). Finally, the wilted onions and spinach are added on top, almost as a garnish. I have baked this in a large skillet and cut into wedges to serve and also did individual gratin dishes. Either way, it is a fairly simple breakfast, lunch, or dinner for us, even when I don't have a marathon visit to The Met on the agenda.

Butternut Squash and Goat Cheese Frittata

(inspired by Le Pain Quotidien)

1-2 cups butternut squash, peeled, seeded, cubed into 1/2-3/4 inch dice

olive oil

kosher salt

freshly ground black pepper

1/4 cup red onion, chopped

1/2 cup baby spinach, chopped

6-8 eggs, beaten

1/2 cup heavy cream

4-5 ounces crumbled goat's cheese (or feta or cubed cream cheese)

Preheat oven to 475F.
Toss cubed squash with olive oil, salt and pepper and arrange in a single layer on a baking sheet.
Roast for 15-20 minutes, or until the squash is tender and beginning to caramelize.
Remove from the oven and set aside.
Reduce oven temperature to 375F.
Meanwhile, saute the chopped onion in a little olive oil in a large, heavy skillet.
When the onion is translucent, add the chopped spinach and stir to wilt slightly.
Remove the onion and spinach to a plate and set aside.
Beat the eggs with the heavy cream and season with salt and pepper to taste.
Pour egg mixture into the skillet used for sauteing onions and spinach (may need to add a little oil to keep eggs from sticking).
Drop cubes of roasted squash randomly into the pan with the eggs.
Repeat with the crumbled goat's cheese.
Top the eggs with the onion and spinach mixture.
Place skillet in oven and bake for 20-30 minutes, or until eggs are set.
To serve, slide frittata from pan and cut into wedges. (Serves 4-6)

Sickies

I am hearing about a lot of icky germs floating around out there. 

Take care of yourselves. 

Have some soup.

Even if you aren't sick. 

Swim in a bowl of chicken broth accentuated with ribbons of velvety, beaten egg and shreds of spinach. 

Let the bright green onions make your taste buds sing.

Be well.

Spinach Egg Drop Soup

(adapted from Food and Wine)

5 cups chicken stock

1-inch piece of ginger, peeled

2 tablespoons cold water

1 tablespoon corn starch

2 eggs, beaten

2 cups baby spinach, chopped

2 scallions, chopped

In a medium saucepan, bring the stock and ginger to a boil.
Cover and simmer for 5 minutes.
Remove the ginger and discard.
Combine cold water and corn starch in a small bowl to form slurry.
Stir into the simmering chicken stock.
Allow to simmer for 2-3 more minutes.
Reduce heat and with a wooden spoon stir around the pot to form a "cyclone" in the broth.
While continuing to stir the broth, slowly stream the beaten eggs into the pot. (This should form ribbons of egg instead of a nasty glob.)
Cook for about 30-45 seconds.
Add the chopped spinach to the broth.
Cover and cook about 1 minute to wilt the spinach.
Season with salt and pepper, as desired. (I don't.)
Ladle into bowls and garnish with chopped scallions. Serves 4

What Do I Do With? ...part two

So...I made lemon curd that was absolutely sweet and tart and wonderfully...well, LEMON. Ha. :-) But after stirring 14 egg yolks into that mixture, I was left with 14 unmated egg whites in a bowl on the kitchen counter. Once again, I was facing the "what do I do with..." question, and once again, I crowdsourced for options. Omelets and Frittatas were the popular suggestions, and a Sausage, Spinach, and Egg White Frittata seemed like just the thing for a simple dinner that night. I paired it with toasted Asiago Bread (smeared with sweet, creamy butter) and a fresh fruit salad. Simple. Delicious. Filling. Possibly even slightly healthy. Awesome.

Sausage, Spinach and Egg White Frittata

1-2 tablespoons olive oil

1/2 cup onions, diced

1/4 cup red pepper, diced

1 cup of sliced sausage (I used a Lamb and Jalapeno ring sausage {about 1/4 of the ring, sliced into half moons}...you could use Polska Kielbasa, Chicken Sausages, Smoked Sausage, or whatever suits you.)

2 cups of baby spinach, chopped

14 egg whites, beaten (go ahead and adjust to use whole eggs, if you don't just have the egg white leftover from making lemon curd)

1/2-3/4 cup of shredded cheddar cheese

Preheat oven to 350.
Heat oil in a large, oven-proof skillet.
Add onions and peppers and saute until almost tender.
Add the sausage and heat through. (My lamb sausage was pre-cooked & contained cheese that I didn't want to ooze out. Using another type of sausage, you may want to brown it first and then add the onions and peppers.)
Stir in the spinach and cook until spinach is wilted.
Remove pan from heat and pour in the beaten egg whites.
Sprinkle cheese over the frittata.
Bake in oven for 15-20 minutes, until egg whites are set.
Allow to cook 5 minutes before serving. (Serves 4-6)

Standoff

For almost a month, there has been a standoff going on in my home. This contest of wills and power is deadlocked. I have stood strong. I have prevailed. So far...the Cadberry Creme Eggs have not won.

I purchased 2 (TWO!) 4-packs (FOUR-PACKS!) of these chocolate-covered, creamy, little indulgences on March 20th. The packages remain intact. I haven't opened the cardboard box or peeled back the foil wrapping. I haven't broken through the melt-in-your-mouth milk chocolate to the rich, creamy fondant center. I haven't tasted decadence. Yet. The standoff remains.

To distract myself from those sinful little Easter orbs, I am making my version of an Ina Garten favorite, Baked Eggs with Herbs and Cheese. I think that eggs baked in cream and butter and topped with herbs and grated cheese are the sinfully delightful, savory version of Cadberry Eggs. Rich, creamy, wonderful. Perfect to distract me from those chocolate pleasures hidden in the back of the cupboard. For now...

Baked Eggs with Herbs and Cheese

(adapted from The Barefoot Contessa)

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

4 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt

freshly ground black pepper

Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread. (Serves 2)

Heaven

Those are chives. In my garden. Peeking up through the soil and screaming that IT. IS. FINALLY. SPRING

Finding those little green sprouts in my garden is heaven for me. I am so happy that I could...I don't know...sing? dance? pee my pants? Probably. How about if I just show my heavenly happiness by whipping up some of my most favoritest eggs in the whole world? This is a food/recipe/cooking blog, after all.

I love, love, love a good poached egg. Runny yolk is king, but The Original Pancake House (not IHOP; never IHOP; their pancakes are crumbly) won me over with a simple scrambled egg that I now crave. It isn't always on the menu, but sometimes, if you ask the staff nicely (and they have the cream cheese on hand...yes, CREAM CHEESE; doesn't that sound great?), you can still order them. And now, thanks to me sharing my extreme happiness, you won't have to wait until you are at The Original Pancake House and on your best behavior to get some Heavenly Scrambled Eggs. 

Heavenly Scrambled Eggs

(inspired by eggs eaten at The Original Pancake House and adapted from Alton Brown's Scrambled Egg technique)

2 eggs

1-2 tablespoons heavy cream (whole milk or half & half will work, but I prefer the cream)

kosher salt

fresh ground black pepper

1 tablespoon butter (optional...I DON'T use it with a non-stick pan)

1-2 ounces of cream cheese, cut into 1cm cubes

freshly snipped chives

In a small mixing bowl, combine eggs and cream with a fork or whisk.
In a non-stick skillet, melt the butter over medium-low heat until it bubbles OR just heat the non-stick skillet to medium-low without the butter...I seriously never use butter unless the pan isn't non-stick.
You NEED the pan to be hot before you add the eggs.
Add a little salt to the egg mixture, then pour into pan, stirring slowly with a heat resistant rubber spatula.
As soon as curds begin to form, add the cream cheese cubes and sprinkle in the chives.
Increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves.
As soon as the cream cheese begins to melt (it won't all melt...there will be pockets of tangy, creamy goodness) and the eggs aren't liquidy, remove from the heat and serve.
Season with fresh black pepper and garnish with additional fresh chives, if desired.
I do recommend that you heed Alton's warning: "Remember: if they look done in the pan, they'll be over-done on the plate." (Serves 1...or 2, if you are better at sharing than I am)

Sunday Brunch

Hubs didn't get home from doing chores at the farm until 3pm today. No Sunday breakfast or lunch for us, but instead we had a very, very late brunch. It was a simple, but fabulous menu of Asparagus Popover, toasted Cinnamon Raisin Breakfast Bread (courtesy of Sara Lee), and fresh squeezed orange juice. Comfort food on a cold day On My Plate.

Asparagus Popover

(adapted from Every Day with Rachael Ray)

1 pound asparagus

2 tablespoons butter

1/2 cup milk

4 large eggs (room temperature are best)

1/2 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1 cup shredded Gruyere cheese (or Swiss)

Preheat oven to 425.
Bring about 2 inches of salted water to boil in a medium saucepan.
Trim the asparagus and cut into thirds.
Add the asparagus to the boiling water and cook about 3 minutes, until tender-crisp.
Drain and rinse with cold water; pat dry.
Meanwhile, in a medium cast-iron skillet add the butter.
Place the skillet into the oven to melt the butter.
In a medium bowl, microwave the milk on high for 30 seconds.
Whisk in the eggs, flour, salt, and pepper.
Arrange the asparagus in the hot cast-iron skillet and pour the batter over the top.
Sprinkle with half of the cheese.
Bake until puffed and golden, 18-20 minutes.
Top with the remaining cheese. (Serves 4)

Work It!

Raise your hand if one of your New Year's resolutions involves working out, getting in shape, exercise, or in any way, shape, or form simply moving your butt. OK, let me reword this...if you can lift your arms after all of those butterfly lifts with the dumbbells, raise your hand. :-)

Being physically active is an important part of a healthy lifestyle, and I am also trying to be more dedicated to a routine. The treadmill isn't really my friend, but I am trying to become reacquainted with it. Hopefully, we can find a way to tolerate each other on a more regular basis because, frankly, I like food. (Shocker, huh?) If I am going to eat all of the wonderful things that tempt my taste buds on a daily basis, and still want to zip my jeans, I need to have a working relationship with some kind of fitness plan.

To fuel my workouts, I love digging into a bowl of Egg Whites with Avocado for breakfast, or even lunch. Yes, avocados are loaded with fat, but it *is* a good fat (monosaturated) and omitting the yolks cuts out the cholesterol. (Although, today, those lonely yolks mocked me until I ate them, too. Oops.) I won't pretend to know all of the nutritional facts for this dish; I will just tell you that if the creamy, buttery-ness of avocado is your thing, you have to try it paired with the lean protein of egg whites.

This is almost a non-recipe recipe. It's just a crack of fresh ground black pepper, a sprinkling of kosher salt, a drizzle of olive oil, and a squeeze of lemon over a bowl of egg white and avocado chunks, but it really satisfies those hunger pangs in an incredibly tasty way. Seriously. Sub a dash of champagne vinegar for the lemon, if you like. The tartness brings something exceptionally bright to the mild, nutty flavors. Egg Whites with Avocado is definitely worth a little treadmill time to land On My Plate.

Egg Whites with Avocado

(adapted from Martha Stewart)

8 eggs

2 avocados

1/4 teaspoon kosher salt

fresh ground black pepper

1 tablespoon olive oil

fresh squeezed lemon juice

In a large saucepan, boil the eggs. (If you want some tips, check out goodLife {eats}.)
Peel eggs and separate yolks from whites (reserve yolks for another use...but trust me, if you leave them on the cutting board while you eat you lunch, they will mock you until you give in and eat them, too.)
Chop the whites into bite-sized pieces.
Half and pit the avocados; remove from skins.
Chop the avocados into similarly bite-sized pieces.
Divide the egg whites and avocados between 4 bowls.
Sprinkle with salt; season with pepper.
Drizzle with olive oil and top with a squeeze of fresh lemon juice. (Serves 4)

Give and Take

It is a weekend of give and take.

I am taking the green out of my kitchen. Well, not ALL of the green; I am leaving the celery cupboards and trim. But, the avocado that I once thought was so retro, trendy, and cool, just isn't doing it for me anymore. I am painting it out with white. I do realize that in just a few months, I will be screaming that the white is cold and gets grimy too easily, but for now I shall take out the green and have a white kitchen.

However, just because I take out the green paint, doesn't mean that I am forsaking all greens. I still have a love for good-for-me vegetables, and with a big box of baby spinach in my fridge, a recipe for Spinach and Cheese Bake jumped at me from the pages of a Cooking Light publication. Although featured as a breakfast, it made a great, simple dinner during my painting process, and I couldn't wait to "give" the recipe to you here On My Plate.

I served this easy egg bake with Pumpkin Cornmeal Muffins and a fresh fruit salad, but I could also see it  paired with sliced tomatoes and garlic bread. The mustard, nutmeg, and red pepper flakes give the cheesy baked spinach real zing. Next time I might add sauteed onions, mushrooms, or even crumbled (cooked) sausage and take it to a whole new level. It is the kind of basic recipe that is good as is, but adapts so effortlessly. I will take Spinach and Cheese Bake On My Plate anytime.

Spinach and Cheese Bake

(adapted from Cooking Light)

2 tablespoons butter, melted

12 ounces fresh baby spinach

1 1/4 cups shredded cheddar cheese

3/4 cups shredded Monterey Jack cheese 

(I cheated and used 2 cups Mexican blend cheese instead of the 2 cheeses.)

1 1/3 cups flour

1 1/2 cups milk

4 eggs, beaten

1 teaspoon salt

1 teaspoon baking powder

3 teaspoons Dijon mustard

1/4 teaspoon fresh ground black pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground red pepper

1/4 teaspoon crushed red pepper flakes

Preheat oven to 350°.
Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. 
Place spinach evenly in bottom of dish; sprinkle with cheeses.
Combine flour and remaining ingredients, EXCEPT red pepper flakes, in a medium bowl; whisk until blended. 
Pour milk mixture over cheese and spinach.
Bake at 350° for 40 minutes or until lightly browned. 
Sprinkle with crushed red pepper flakes.
Serve immediately. (Serves 8)

Simple Saturdays

How many of us have simple Saturdays? How many of us allow ourselves to snuggle deep under the covers and sleep late...or if you swing the other way, rise early and enjoy the sunrise with a warm cup of coffee? How many of us make time to read a book, craft, watch a movie, sit in the sun, soak in a tub, bake a cake, putter in the garden, or do whatever activity it is that makes your soul smile? 

If you are like me, your Saturdays are similar to any other day, full of lists of things that MUST.BE.DONE.NOW. There are always chores and errands and sometimes even work to rob us of a simple Saturday. And it does rob us. We need things to make our souls smile. We need a reprieve from the chores and errands and work. We need quiet happiness found in what is basically nothing at all. At least, I do. 

Today (Saturday) held a super full schedule for me. I jumped out of bed and dashed to the grocery store first thing this morning. It was there that asparagus caught my eye. It was there that the notion of claiming just a few moments of a simple Saturday took hold for me. Yes, I still had loads to do, and I wasn't going to drop the ball on that to-do list. I just wanted a few moments of quiet stillness with the sunlight dancing over a plate of roasted asparagus topped with a runny egg. Whole wheat toast on the side, and a mug of tea to wrap my fingers around as I gazed out the window. Simply the breakfast of a simple Saturday to reinforce me for the jam-packed day ahead. No, it wouldn't be a simple Saturday, but it could be a Simple Breakfast On My Plate.

Simple Breakfast

asparagus

olive oil

kosher salt

fresh cracked black pepper

Parmesan cheese, freshly grated

egg(s)

Preheat oven to 400.
Toss asparagus with olive oil, kosher salt, and fresh cracked black pepper.
Arrange in a single layer on a baking sheet and roast for 5-10 minutes (depending on how many spears and how thick they are...thicker spears are better for roasting).
Meanwhile, in a nonstick pan drizzle a little olive oil and heat.
When the oil is hot, break egg into pan and immediately turn heat to low.
Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard.
Arrange roasted asparagus spears on a plate.
Slide egg on top of asparagus and break the yolk.
Season with fresh cracked black pepper, a sprinkling of salt, and a grating of Parmesan cheese.
Enjoy the simple moment of breakfast.

Kiss My Grits

Reading a recent blog post from MamaStephF's Blog, set off a craving for me. I wanted NEEDED some grits. You could kiss my whatever, but I had to have a bowl of that creamy ground corn porridge.

I must admit that I am a relative new-comer to grits. I first sampled them during a trip to Texas to visit a dear friend. After a night of oh-so-much fun, we hit the Waffle House for some fortification. I only had eyes for the grits on the menu, and sprinkled with a little sugar and a pat of butter, I scarfed them down with record speed. I was head over heels in love. Fast-forward to my return home and I bought a tub of grits during my next shopping excursion. However, they sat in the pantry for a very long time before I took the plunge to make them myself. The first time was as a base for a pan-seared tilapia and veggie dish. I could have kissed the pot I boiled them in. It really was love.

So of course, I wanted to try the Creamy Parmesan Grits with Rosemary Bacon that I discovered while flipping through an old issue of Gourmet magazine (R.I.P.). The bacon is baked in the oven to crisp perfection with the rosemary offering a woody tone to the smokey meat. Grits are simmered with half and half for optimum creaminess, and Parmesan cheese is stirred in at the finish for salty, nutty depth of flavor. Topping it all with a runny egg completes an absolutely outstanding breakfast plate. Trust me. You will want to kiss me for some Creamy Parmesan Grits with Rosemary Bacon On My Plate.

Creamy Parmesan Grits with Rosemary Bacon

1 tablespoon rosemary leaves

8 thick-cut bacon slices

2 1/2 cups water

1 1/2 cups half and half

1 tablespoon unsalted butter

1 cup quick-cooking grits

kosher salt

freshly ground black pepper

1/4 cup grated Parmesan cheese

4 eggs

Preheat oven to 450°F with rack in middle.
Place bacon on a rack that fits over a sided cookie sheet. 
Sprinkle rosemary over bacon.
Roast, turning once, until bacon is golden, 12 to 14 minutes. 
Drain on paper towels.
Meanwhile, bring water, cream, butter, salt, and pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly. 
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese. 
While grits are simmering, fry or poach eggs to your liking. (Runny yolks are the best.)
Serve grits topped with the egg and bacon on the side. (Serves 4)

Greening Up

Early last month, I started this post. The grass was just starting to show spikes of green. The trees had tiny, little buds instead of leaves. Chives, oregano, thyme, and tarragon were all reemerging in the herb bed. My world was greening up with the promise of spring. Then, once again, life hit. It is so easy for me to let blogging fall aside whenever I am drowning in other stuff that has to be done. (Are you sick and tired of this excuse yet? I know that I am. If I am going to continue this blog, I really need to get a handle on regularly posting without excuses...and, I do have an idea to maintain my momentum, but that is all potential content for another post...)

Anyway, now, almost a full month later, I am finally back to plucking on the keyboard and pulling together the recipe for a very green Spinach Frittata (adapted from Everyday Food). My grass is a full emerald carpet that has been cut once, and will need it again in a few days. The lilacs not only form a leafy barrier along the property line, but also are just days away from scenting the air with their fragrant blossoms. And, the tarragon in my herb bed is already threatening to be out of control (hmm...anyone have tarragon recipes to share?). My world is green, and so is the food On My Plate.

If you have read more than a couple of the posts in this blog (and if you have, thank you!), you know it is not a secret that spinach is a frequent ingredient in my meals. We love it in any shape and form. Tossing wilted spinach with eggs and baking is such a simple solo meal (or double it and share) for breakfast, brunch, lunch, or dinner. Make it even greener by pairing with a fresh salad. It doesn't have to be spring for me to green up with Spinach Frittata On My Plate.

Spinach Frittata

1 egg, plus 2 egg whites
2 tablespoons Gruyere cheese
2 teaspoons milk
fresh ground black pepper
kosher salt
1 teaspoon olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach

Place a 1-cup ramekin on a baking sheet in oven; preheat oven to 450 degrees.
While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, teaspoon salt, and pinch of pepper.
In a small skillet, heat oil; add shallot and cook until softened.
Add spinach; cook until wilted.
Season with salt and pepper.
Stir spinach into egg mixture.
Remove heated dish from oven and coat with cooking spray.
Immediately pour in egg mixture and top with 1 tablespoon cheese.
Bake until frittata is puffed up and golden brown, about 15 minutes. (Serves 1)

Deconstruction

"The only thing that is always guaranteed to work on an old house is the owner." A friend once told me that, and as the owner of an almost 100 year old home, I reluctantly concur. This place was pretty much a shambles when I set my sights on it, and over the years, we have worked hard to complete several restorations and renovations. However, there are always more tasks waiting on the list. I count myself lucky if the project that I am working on is part of the "want" list and not part of the "have to" list of things that have broken down.

When we first bought this house, we did several cosmetic updates to freshen things up, but knew that real nitty-gritty renovations would be needed eventually. My office/den was one of those band-aid projects. A small room separated from the dining room by French doors, it had been used as a bedroom by the previous owners with a make-shift closet constructed from plywood in one corner. I could just feel the weeping of the original vintage woodwork and hardwood floors due to its presence. We tore that out, refinished the hardwood floors, and with my (then) questionable sense of style wallpapered the original plaster walls. Wallpaper. *shudder*

Over the last several years, the wallpaper began releasing itself from those cold plaster walls, the renovation of the upstairs bathroom rewarded us with a leak in the ceiling, and my scooting desk chair wore away the finish on the hardwood floor. Before the holidays, I had the opportunity to start one of those "want" projects and begin stripping the wallpaper in preparation to do a total gut and redo of that office/den. The plaster walls would be pulled down, the insulation and wiring replaced, the ceiling redone, the floors refinished, and a whole new design implemented with the decorating scheme. Then life hit. Too much to do with too little time to do any of it. The project hung suspended just like the limp, falling wallpaper.

I tried in vain to get back to the project, but the construction was officially paused. Finally, I threw in the towel and called a halt to all work until after the holidays. I wanted to enjoy Christmas without plaster dust and power tools, even if it meant that the walls of that room look like a zebra pelt with only portions of the wallpaper removed before the standstill. De-construction was on hold.

Now that the holidays are over, I am attempting to juggle the schedule and find some time to get back to that project. I haven't been very successful yet, but I have hope that in the near future, there shall once again be deconstruction in my life. In the meantime, I have to settle for a little deconstruction On My Plate.

Egg salad is a favorite quick snack/lunch for me. A friend pulled apart all the essential elements of a simple egg salad and deconstructed them into an almost elegant breakfast sandwich. It is pure genius. Toasted whole wheat English muffins spread with a tangy mustard sauce and topped with slices of boiled egg are beautiful open faced sandwiches. I want to always have time to enjoy a Deconstructed Egg Salad Breakfast Sandwich On My Plate.

Deconstructed Egg Salad Breakfast Sandwich

1 whole wheat English muffin, toasted
1 hard boiled egg, sliced
2 teaspoons mayonnaise
1 teaspoon prepared mustard (I like Dijon)
1/2 teaspoon vinegar

Combine mayo, mustard, and vinegar to create sauce.
Spread sauce over each half of toasted English muffin and arrange egg slices on top.
Season with kosher salt and fresh ground black pepper. (Serves 1)