Sunday, February 26, 2017

Smoked Salmon Spread


So this was my breakfast this morning.  A gluten-free bagel (not because I'm gluten-intolerant, but because I like the texture of them), salmon spread and thinly sliced cucumbers.  Heaven.

I've posted the spread recipe before, but it's really simple:

Salmon Spread:

1 pkg. smoked salmon
1 8 oz. bar of cream cheese
dash of lemon juice/zest
2 scallions, chopped (white and dark green parts)
S/P

Mash everything together and spread on everything!

Smoked Trout and Eggs


Some good friends of ours brought us some fish they had smoked earlier this week.  They gave us a whole smoked brown trout and a whole smoked Kokanee salmon.  I decided to use the trout first, since Devin doesn't really like salmon (I know- crazy, right?).

When I was little, I remember my parents occasionally eating salmon and grits.  I decided to riff on that a little and scramble some eggs and add the smoked trout.

Here's what I used:
I picked the bones out of the trout as best I could, but you never catch them all.  I also used some chopped scallions.  I used the white parts to saute before I added the eggs to the skillet, and I used the green parts as a garnish.  Next time, I will totally throw in some small cubes of cream cheese.

The process was simple.  I added some salted butter to a preheated skillet.  After it melted, I threw in the white part of the scallion and let it soften a bit.  Then I added 4 eggs whisked with salt and sriracha.  When the eggs began to set, I stirred them around.  Right before I sensed they were done, I threw in the smoked trout.  After distributing it in the egg mixture, I took it off the heat and garnished it with the scallion tops.  Like I said before- next time I will add cubed cream cheese when I add the trout.

This was simple and very good.  I spread my eggs on half a bagel- then added some sliced cucumber!

Saturday, February 18, 2017

Egg Salad


I have loved egg salad for as long as I can remember.  But I'm not a fan of fancy egg salad. The classic is perfect for me. I've been craving it for a while, so I finally gave into the pressure and made some.

I can only make small batches, because Devin hates it. I have to eat it all myself. Darn. It also drives him crazy that I buy already boiled and peeled eggs-he says it's lazy. I say it saves my sanity. I have never been good at boiling or peeling eggs.

Here's my no-frills version!

Egg Salad

4 boiled and peeled eggs
3-4 tbsp. Duke's mayo
1 tbsp. Sweet pickle relish
1 heaping tbsp. Yellow mustard
Salt
Pepper

Chop the eggs and throw everything in a bowl- mix with a fork. Then try not to eat half the bowl while standing at the counter.

Chai French Toast

This morning Devin and I had French Toast for breakfast. I don't make it often, and I'm not sure why.

I made a slightly different version because I've been wanting to experiment more with the flavors in Chai. A little while ago I purchased a jar of Chai Spice from King Arthur Flour, and I've been sneaking it into various recipes.

Here's what I did:

2 tbsp. Salted butter
3 eggs
1 tbsp. Chai Spice Mix
2-3 glugs of heavy cream
1/2 tsp. salt
1 tsp. Sugar
4 slices bread (I used sprouted sourdough)

Heat up your cast iron skillet over medium low heat (on my electric stove I put it on 6).  Let it heat up for a good 5 minutes or so.  While you're standing around waiting, go ahead and get some kind of shallow-sided container to make the egg mixture. I used my trusty Pyrex pie plate that's older than Moses. In the pie plate, mix the 3 eggs, cream, and spices. Whisk together well- until no disgusting slime trails off your whisk. Go ahead and add a piece of bread. Wait a few seconds and flip it over.

After the skillet gets hot, drop in the butter. It should sizzle and melt quickly. Put your first 1 or 2 pieces of dredged bread in and don't move them around. Let the cast iron work its magic. Go ahead and put the other 2 pieces in the egg mixture.

Flip the bread when the bottoms are nicely browned. If you're using regular bread, this won't take very long. If you're using thicker bread, I would soak them in the egg longer, cook them on one side, flip them, then finish them in the oven.

I served the toast with maple syrup and some clotted cream I picked up at World Market.

PS- there are no pictures on this post because Blogger is not playing well with my iPad Pro. Shame on you, Blogger!

Tuesday, December 20, 2016

The World's Easiest Hot Chocolate

This also happens to be the best hot chocolate I've ever made!

Hot chocolate is another topic subject to wildly different opinions.  Most of us reach for the stuff in the packets from the grocery store when we want a cup.  What could be easier?  Tear off top of packet, pour in mug of hot water, and stir.

I have never liked packet hot chocolate made with water.  It is always missing something.  Before today, I would improve on the packets slightly by making it with hot milk instead of water.  I've tried it with regular milk and almond milk- both are pretty good.

But today I tried an idea I saw on Pinterest.  It was insanely easy, and I'll never make hot chocolate a different way again!

Most people I know keep a bag of chocolate chips hidden somewhere in their kitchens.  I keep my stash in the freezer.  My brand of choice is Ghirardelli.  Hershey chocolate chips are no longer good enough.  I know there are people who swear by Hershey's- for chocolate chips and cocoa powder.  But honestly, I've done a lot of baking, and I prefer Ghirardelli.  Its flavor is much more complex and deep.  

So are you ready to make the easiest hot chocolate ever?  

Grab a mug.  Throw a handful of chocolate chips in the bottom.  Fill the mug with milk (whatever kind on which you groove).  Nuke for 1 minute, 20 seconds.  Stir. If your chips aren't all the way melted yet, nuke about 15 seconds more.  Drink.  

Optional (but delicious) embellishments:  Nuke it the last 30 seconds or so with a marshmallow on the top.  After nuking it, add a shot or two of your favorite "adult beverage."   After topping it with a marshmallow, use your husband's acetylene torch to toast the marshmallow. I may nor may not have done all of these things to the same mug of hot chocolate.  :)



Breakfast- again!


Breakfast today was fairly simple.  I had my normal cup of tea (Earl Grey), scrambled eggs, cinnamon raisin toast, and a piece of bacon.

Scrambled eggs can be a surprisingly complicated affair.  There are wildly different ways of making them- from very simple to extremely complex (using double boilers and such).  I find that people are usually in one of two camps.  Some people are dry scrambled egg people.  I think these people don't particularly love eggs, but they feel obligated by breakfast culture to eat them.  Then there are moist scrambled egg people.  I am one of these.  I love eggs.  Apart from raw, I can't think of any preparation of eggs I won't eat.  I tend to like my eggs custardy and moist, with soft curds.

Then there's the whole other argument about salting the eggs before or after cooking.  I season mine before I cook them.  I usually add a dash of salt and sriracha.  Some people swear that you shouldn't salt the eggs until after they cook because it impacts their texture.  I've tried it both ways but I don't see a huge difference.

Lastly, people like to argue about whether or not you should add any additional liquid to the eggs before you scramble them.  I've been all over the map on this one.  I used to add a splash of milk or cream as I beat the eggs.  Then I forewent the milk in favor of a splash of water.  Again, I didn't see much of a difference between the two.  Now I don't add any extra liquid- I just whip the eggs with whatever seasoning I'm using.  For now, this works for me.  

If you can think of some other variation on the themes offered above, I would love to hear them!

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