December 28th, 2011 | Breakfast and Brunch, Cheese, Pork, Yankee Cook Recipes | No Comments »
What do you get with you put together quite a bit of leftover holiday ham, quite a bit of leftover holiday eggnog, and quite a bit of holiday vacation time? A Ham and Eggnog Quiche experiment that could turn out to be either brilliant or vile. Fortunately this turned out on the brilliant side of things.
It's probably because we're still relative ne...
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April 18th, 2010 | Breakfast and Brunch, Vegetarian, Yankee Cook Recipes | 2 Comments »
Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday's baguette or any other thick-crusted bread that's past its prime.
The important thing is to use a good strong bread and not wimpy sandwich bread, which will turn to goo when combined with liquid. Bread with a hard crust results in a pleasant, varied texture of soft custard, combined with toothsome morsels.
Gr...
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April 12th, 2010 | Breakfast and Brunch, Yankee Cook Recipes | 2 Comments »
Sometimes I wish I spoke French fluently. Because the title of this dish would surely sound less awkward in French. But if I went around calling it
Asperge sur le Pain avec l'Oeuf de Canard, it would be
way longer. Also, this dish has nothing to do with France. My husband votes for Duck Egg Supreme. I say only if we can pron...
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March 25th, 2010 | Breakfast and Brunch, Cheese, Vegetarian, Yankee Cook Recipes | No Comments »
Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it's not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just a smack in the face to what is, or can be a really good thing....
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February 4th, 2010 | Breakfast and Brunch, Vegetarian, Yankee Cook Recipes | No Comments »
I really miss the farmers markets. During the summer months we keep the kitchen stocked with fresh local vegetables and fruits - especially berries. This time of year though, the only fresh berries around are very tart, bathed in pesticides and have traveled thousands of miles.
Rather than going that route, I like to either freeze a few pints in the summer when they are ...
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January 14th, 2010 | Breakfast and Brunch, Vegetarian, Yankee Cook Recipes | No Comments »
I've always said that brunch is the most important meal of the week. While I am a big fan of eggs (Total understatement. I'm egg's no.1 fan. Egg has stopped answering my phone calls. Legal action has been taken. It's gotten messy.) and could probably go for a nice scramble any morning, I'm also woefully aware that one egg contains 60 - 80% of the recommended daily maximum intake of cholesterol, so just think of how two...
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December 23rd, 2009 | Breakfast and Brunch, Vegetarian, Yankee Cook Recipes | 6 Comments »
I started making this last Spring. We had quite a lot of oatmeal in the house and with the weather getting warmer, we were eating hot oatmeal less frequently. I decided to make it into a cold cereal that could be enjoyed in warmer weather. We really liked it, so I made another batch, bagged it up and gave it to our friends, who also enjoyed i...
view full post »
What do you get with you put together quite a bit of leftover holiday ham, quite a bit of leftover holiday eggnog, and quite a bit of holiday vacation time? A Ham and Eggnog Quiche experiment that could turn out to be either brilliant or vile. Fortunately this turned out on the brilliant side of things.
It's probably because we're still relative ne...
Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday's baguette or any other thick-crusted bread that's past its prime.
The important thing is to use a good strong bread and not wimpy sandwich bread, which will turn to goo when combined with liquid. Bread with a hard crust results in a pleasant, varied texture of soft custard, combined with toothsome morsels.
Gr...
Sometimes I wish I spoke French fluently. Because the title of this dish would surely sound less awkward in French. But if I went around calling it Asperge sur le Pain avec l'Oeuf de Canard, it would be way longer. Also, this dish has nothing to do with France. My husband votes for Duck Egg Supreme. I say only if we can pron...
Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it's not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just a smack in the face to what is, or can be a really good thing....
I really miss the farmers markets. During the summer months we keep the kitchen stocked with fresh local vegetables and fruits - especially berries. This time of year though, the only fresh berries around are very tart, bathed in pesticides and have traveled thousands of miles.
Rather than going that route, I like to either freeze a few pints in the summer when they are ...
I've always said that brunch is the most important meal of the week. While I am a big fan of eggs (Total understatement. I'm egg's no.1 fan. Egg has stopped answering my phone calls. Legal action has been taken. It's gotten messy.) and could probably go for a nice scramble any morning, I'm also woefully aware that one egg contains 60 - 80% of the recommended daily maximum intake of cholesterol, so just think of how two...
I started making this last Spring. We had quite a lot of oatmeal in the house and with the weather getting warmer, we were eating hot oatmeal less frequently. I decided to make it into a cold cereal that could be enjoyed in warmer weather. We really liked it, so I made another batch, bagged it up and gave it to our friends, who also enjoyed i...