Garlic Bread
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Asparagus Salad with Shrimp
Apr 28th
Even though the weather has been rather dreary and cold the last week or so, spring is officially here, which means it’s time for asparagus. This is a quick and easy salad, made with fresh asparagus spears that have been blanched for a few minutes, thinly sliced on the diagonal, and tossed with shrimp in an olive oil, garlic, parsley, lemon juice dressing. So good!
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Watercress Soup
Apr 28th
One of my earliest memories as a kid was my father taking the family out on excursions to Antelope Valley, about an hour and a half outside of Los Angeles where we lived. We used to go out there to pick pears, look at the jack rabbits, and just wander around the rugged terrain. There was a creek that ran along where we would hike, and in this creek grew watercress. It was rather miraculous to my six year old brain that we could find what we often ate for salad, growing over boulders, in and around tumbling and churning creek water. “Well that’s why they call it ‘water’ cress,” explained my dad.
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WHAT NOW WHAT NEXT WHERE TO WHAT D I SAY WHAT S SHE REALLY LIKE WHEELS ON MY HEELS
Spinach Gratin with Hard Boiled Eggs
Apr 27th
My father recently celebrated his 82nd birthday. In our family, we aren’t big on presents or cards, instead we honor the occasion with a dinner and family gathering. For dad’s birthday, we prepared a wonderful Provencal fish soup (recipe to come later) and this spinach gratin with hard boiled eggs dotting the surface. Certain foods I associate with my dad, beets for example, or sauerkraut, and then of course spinach. When we were kids, we always had cans in the pantry (Popeye!). Later, he turned to fresh spinach from the farmers market. Because of my father, we are a family of spinach lovers. This gratin is a popular side dish served in the south of France. I would never have thought to add hard boiled eggs to spinach, but it’s a fabulous combination. The gratin is made with lots of spinach, either fresh and blanched or frozen and drained, mixed in with a simple white béchamel sauce seasoned with nutmeg and black pepper. Halves of hard boiled eggs dot the surface, and the whole thing is sprinkled with grated gruyere cheese and seasoned breadcrumbs. This gratin would make an excellent side for an Easter dinner, and you can easily make it a day ahead and heat before serving. Enjoy!
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JUST TELL HER JIM SAID HELLO KEEP YOUR HANDS OFF OF IT KENTUCKY RAIN KING CREOLE
Creamy Asparagus Soup
Apr 27th
Here’s another recipe from the archives while I’m on vacation. Enjoy! ~Elise
Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them all year round, I’m especially happy to eat them in Spring. Not only are they likely to have been grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect excuse to buy more than one bunch.
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THE GIRL OF MY BEST FRIEND THE IMPOSSIBLE DREAM THE QUEST THE LADY LOVES ME THE LAST FAREWELL
Lemon Poppy Seed Muffins
Apr 27th
I’m on vacation for a couple of weeks and away from our kitchen. So I will be posting a few recipes from the archives, like this lemon poppyseed muffin recipe, originally posted in 2007. Hope everyone is having a fabulous Easter! ~Elise
I love lemon poppy seed muffins. This recipe is based on the same Cook’s Illustrated master muffin recipe on which I based our blueberry and lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin. The important things to remember with making these muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter.
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SUSAN WHEN SHE TRIED SUSPICION SUSPICIOUS MINDS SWEET ANGELINE
Mussels in White Wine Sauce
Apr 27th
My friend Guy (that’s pronounced “Gee” with a hard “g”) grew up in Southern France, in Provence, near the sea. And like so many people from Provence, Guy has a passion for all things seafood, especially mussels, or as the French call them, “moules”. Mussels steamed in white wine and served in a sauce made from the cooking liquid with butter and shallots is a classic French preparation of mussels, moules mariniere. This is Guy’s method for moules mariniere, the way he grew up making it in France, and one of the easiest and loveliest ways of preparing mussels. It is wonderful for an appetizer or a light lunch, and excellent with a glass of white wine and some crusty bread.
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