Start Practicing, Moms Like Butter

Mother’s Day is right around the corner (May 9th), so it’s time to brush up on your Eggs Benedict skills. This dish is trickier than I remembered. Not only do you have to make a Hollandaise sauce (which doesn’t hold well), you have to poach eggs. And, have everything timed to be served hot together. I know. It seems like some sort of trick, devised by moms to get us back for all the crap we pulled in high school. I firmly believe this is a trap, but we should be prepared anyway.

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Substitute Teacher: Swiss Chard Quiche

Every once in a while (never), I like the hand the reins over to a guest cook. And, since quiche is not my forte, I give to you Jamie Bowers (nee) Curran. Take it away, Jamie!

Some of you may recognize me from my Irish maiden name. Was a sad day I gave it up for the Scotts but, my people are a fan of the quiche. En Francais! Mmmm, two bunches of Swiss chard, one chopped yellow onion, two sliced thin garlic cloves, three eggs (well beaten-like my husband), splash of milk, pinch red pepper, one whole yummy round of CKC Farms Chevre on a homemade pastry. The pastry is the easiest part: one stick butter, water in tablespoons until it sticks together, usually 2 – 3.

Pie magic. Impossible, but true. I know, I don’t believe it either.

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Simple Lunch

Grilled Chicken Sandwich on Mandola’s Garlic Bread. A little mayo, a little bumpy mustard and a couple leaves of lettuce. Sure, it’s simple. But so is off-shore powerboat racing, except a little less salty (and without any fiberglass).

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Digits La Chicken with Pomme Puree

We have gourmet Mini Hamburgers, Shrimp Corn Dogs, Truffled Mac and Cheese. When are we going to give the Chicken Finger the respect it deserves? What chef in this fine-dining town has the cojones to make this magic happen? Hey Uchi, how about Tuna Fingers with Roe Gravy? Pictured above are my pedestrian variety Chicken Fingers and Mashed Potatoes with Black Pepper Gravy. Or, as the French would say, “Digits La Chicken with Pomme Puree”.

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Test Driving Salami

Pedestrian pepperoni is junk (sorry Hormel). Adding it to pizza floods the top with metallic and bitter fat. If your into that kind of thing, then gods speed. I take that back. On occasion I’ll get a slice of pepperoni once a year to remind me of my youth (being beaten up after Gym class). I have been searching for a Peperoni (classic Italian version) or a Sopressata. All of these fall into the Salami family. I found one that I am excited about, Artisan Felino at the Antonelli’s Cheese shop. Mild pork taste with good seasoning. And, look how cute it curled up on the pie.

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