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!
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