Sunday, November 30, 2014

Creme Fraiche Mushrooms and Creamy Eggs on Toast

Mushrooms and eggs on toast have become one of our frequent (and favorite) go-to for weekend brunch or weeknight supper. After a long weekend in the country for the Thanksgiving holiday, and a rush back home to "trim up the tree" for the Christmas season, this simple plate was just what we needed for brunch today.  Sauteed mushrooms with creme Fraiche topped with creamy eggs provides the energy to get all those lights hung way at the top :)

Creme Fraiche Mushrooms and Creamy Eggs on Toast

(Serves 3)
For the Mushrooms: 
1 tbsp butter
1 tbsp olive oil
24 ounces cremini or baby bella mushrooms, sliced
1 tsp dried thyme
pinch of red pepper flakes
1 clove garlic, grated
1/4 cup white wine or brandy
salt and pepper to taste
1 heaping tbsp creme fraiche, greek yogurt or sour cream

For the eggs: 
1 tbsp butter
6 eggs
2-3 tbsp milk 
salt and pepper to taste
2 tbsp chopped flat leaf parsley
2 tbsp chopped chives

3 slices seeded toast 

Saute the mushrooms (do not salt) in the butter/oil mixture over medium high heat until they start to release their moisture and crisp.  Add in the dried thyme, red pepper and garlic and cook one minute.  Add the wine or brandy to deglaze the pan.  Remove from heat, and stir in creme fraiche, season with salt and pepper to taste.   While the mushrooms cook, prepare the eggs.  Heat butter in a non stick skillet over medium-low heat. Whisk together the eggs, milk, salt and pepper and add to melted butter in pan.  Reduce the heat a bit and cook the eggs on low to medium low, stirring frequently, for about 15 minutes, until the eggs are soft and creamy, but cooked.  Place a slice of toast on each plate and top with some of the mushrooms, then top with eggs and garnish with parley and chives.  Serve immediately.  

Wednesday, November 26, 2014

Cast Iron Ribeyes Over Broccoli Puree

The Beef before the Bird...

Last night's simple supper called upon the lovely head of broccoli from this week's bushel, which became the perfect backdrop for seared cast iron Ribeyes.  A truly welcome, minimal ingredient meal, with all the food preparation imminently on the horizon so close to Thanksgiving.

Beautifully bright and subtly nutty, this simple puree smeared on each morsel of rich steak is the perfect bite.

Cast Iron Ribeyes Over Broccoli Puree 

1 large head broccoli
1/4 cup Kefir (or you may use creme fraiche or heavy cream, if you prefer)
2  thick cut Ribeye steaks
salt and pepper
canola oil

For the puree:
Bring a large pot of salted water to a boil.  Wash and trim your broccoli, breaking into small florets. Dice the broccoli stems.  Add the broccoli and diced stem to the boiling water and cook 6-7 minutes until all the broccoli is tender.  Reserve a bit of your cooking liquid. Drain the broccoli and puree in a food processor, adding a splash or so of the cooking liquid to help it along, until smooth.  Add in the Kefir and season to taste with salt and pepper.  Cover and keep warm to allow the puree to rest and mellow while you prepare the steaks.

For the steaks:
Heat a cast iron skillet on high heat, drizzle in a few drops of canola oil just to barely coat the pan.  Season steaks generously with salt and pepper and place in the hot skillet.  Sear the steak on one side for 3-ish minutes (the steaks will "tell" you they are ready to turn by releasing easily when you flip them).  Sear on the second side for an additional 3 minutes, and place in the oven for 3 minutes longer, to ensure an even cooking.  Steaks will have a lovely crust on the outside, and remain pink inside, at about medium/medium rare, depending on thickness. Remove steaks from the oven and skillet and allow them to rest on a cutting board for 10 minutes before serving.

To serve, artfully spread some of the broccoli puree on each plate and top with the seared Ribeye.  Bon Appetit!  And Happy Thanksgiving!

Monday, November 17, 2014

baby bok choy simple stir fry

Bok Choy is our new garden love this season. Easy to grow, quick to prepare, and the perfect veg for a simple weeknight supper.

Rough chopped, and tossed in a pan with a bit of hot oil, ginger and garlic, then quick stir fried and seasoned with a pinch of red pepper flake and a shake of soy sauce, this dish is on the plate in a hurry.  We enjoy it with Sticky Honey Chicken over rice. Now that's nice.

Friday, November 14, 2014

Cinnamon Orange Slices

This is big on the list of simple joys.  It is the lone orange we left on an heirloom Republic of Texas Orange tree we planted last year.  Plucked yesterday from the young tree before the freezing temps last night, sliced and sprinkled with cinnamon for this morning's breakfast.  That, friends, is a real treat.

Monday, November 10, 2014

Fall Garden Deviled Eggs

Who says Deviled Eggs are only for Easter?  I beg to differ.  These zesty horseradish eggs were a lovely addition to a recent Fall picnic, prettied up with the bounty of a Fall garden -- chives, dill, and edible Viola flower blossoms.