She’s finally arrived in musical form. We miss you Julia. You really were a class act.
At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish.
We usually start by sweating some yellow onions in the pan with about 3 tablespoons of olive oil. We also cut 1 sweet potato and 1 Idaho white potato into half inch cubes. We drop the cubes into seasoned boiling water for about 6 or 7 minutes. The water is seasoned with garlic powder, onion powder, salt and pepper.
A wonderful time last night in South Riding, Virginia – where the ladies took some time to celebrate a very special birthday. (I think it was her 20th!)
The setting was very nice and everyone came together to celebrate the day, have a few drinks and eat some good food.
Once again – the guests made everything great for me. I hope I was successful in returning the same good time.
First, let’s start with chicken.
Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too long, we sear them and mark them on both sides and allow them to par-cook for a while.
Where to find the basic recipe for simple fresh crepes? This recipe is gathered from Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.
Combine in a blender or food processor until smooth: (Ingredients verbatim from the book)
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
Pinch of salt
What goes into putting together a good Sunday Brunch for 15 women? Whatever your client requests. The biggest parts are preparation, timing and execution. Even though it is a lot of food, it can still be a light, fun day of cooking as long as you are prepared.
We shopped for groceries on Saturday. Our client also went shopping and bought additional appetizers and desserts. She’s always helpful in organizing the serving dishes and getting the kitchen ready for us before we arrive and for that we would like to say thank you.
We had 4 hours to pull this off and ended up creating 15 of our most popular dishes. The guests were arriving at 12 Noon and we were out the front door at 11:40.
It starts with a selection of four different types of pitted olives; Piri Piri stuffed green colossal olives, Greek green olives, Greek black olives and Kalamata Olives which I scooped up from the local Wegmans olive bar. They’re prepared, seasoned and oil or brine soaked. Be sure to strain off the juice whatever it happens to be. You can see from the picture that the majority of the mix consists of the green variety.
Everyone has their own style – in everything they do. To me the king of the kitchen – other than legs of venison or whole-hog BBQ, has to be Beef Bourguignon.
Simit is one of the favorites in street-fare found around Istanbul. Baked fresh daily, the best of them in wood fired ovens, these treats can look a little bland to the uneducated. What a delightful surprise once you give in and get one that is fresh from the fire place mantle.
Now – admittedly we grew the eggplant and cukes in our garden so there is a little bit of an advantage there. We took a batch of about 10 baby purple eggplants, skin and stems on and roasted them to perfection over an oak-wood grill. You can poke them with your finger to check for […]