Niether of us celebrate Easter, so tomorrow will be a quiet Sunday afternoon. No egg hunt or peeps for us, but we have always been a HUGE fan of cadbury mini eggs and therefore this holiday brings a lot of joy. True and funny story; several years back when cadbury mini eggs were only sold in April, we were desperate so we went online and ordered several bags from London. Then we found out it was a scam. There is just something about eating mini eggs…like quail eggs. Have you ever tried it? They are really useful to cook with especially in soup when you want the yolk contained. In celebration of Easter, we made a little sophisticated appetizer that might please your guests, though it may not be something that would be normally served at Easter or even allowed? We’re thinking on Passover terms here. Really simple flavor but the pudding texture will please everyone at the table. Plus, the quail eggs will add a fun accent to the dish. Happy Easter! Adapted from Aran Goyoaga
1 Tbs olive oil
2 cloves garlic, chopped
1 cup (40grams) watercress
2 tsp salt
1/2 tsp black pepper
1/2 tsp grated nutmeg
1/2 cup unsweetened coconut milk
1/2 cup heavy cream
3 quail eggs
1.5 ounces (45 g) asparagus, cut up
1. Preheat oven to 325° F. In a medium saute pan, heat olive oil over medium heat and add garlic. Cook for 1 minute or until it turns golden and then add watercress, salt, pepper, and nutmeg. Cook for 1 minute or until the watercress is wilted. Remove from heat.
2. In a blender, place watercress, coconut milk, and heavy cream. Puree. Then, add the regular eggs and blend.
3. Divide custard among 4 ramekins. Place ramekins in a deep baking dish. Pour hot water into the baking dish, enough to go halfway up the sides of the ramekins. Put the dish into the oven. Bake for 30-35 minutes.
4. In the meantime boil the quail eggs.
5. Blanch the asparagus tips in salted boiling water for 1 minute and then shock them in ice water. Toss the asparagus with salt and olive oil.
6. When everything is ready, garnish the custard with the asparagus and quail eggs.
I have to admit cooking sometimes stresses me out for two reasons 1) The preparation. I could never be one of those people who plan every meal of the month and buy everything in bulk. If I could really have it my way I would walk to the marché every evening and cook with all fresh ingredients. But this is Boston. 2) My meal has to be served at it’s appropriate temperature. It’s this strange paranoia I’ve always had and therefore prefer baking. Feeling the clock ticking while people wait to be served a warm dish makes me sweat and my face turns so serious, which I know is bad and only adds pre-mature wrinkles to my very dry skin (thank you winter). However, this Asaparagus soup only makes you younger. It’s made with lots of greens and is a hearty soup that can be served in clear bowls which will brighten up a dull table. It can be served chilled or warm and during the spring or even the winter. It’s easy and delicious so no sweat! or wrinkles.
2 Tbs olive oil 1 shallot, minced 2 cloves garlic, minced 1 lb green asparagus, touch bottoms trimmed and diced 1 tsp salt 3 cups vegetable stock 2 cups tightly packed arugula 1 avocado, pitted and peeled Garnish (optional): Bacon, Croutons, almonds, microgreens, shrimp, crabmeat, etc.
1. Heat the olive oil in a large pot over medium heat and add shallots, garlic, asparagus, and salt. Cook the vegetables for 3 minutes or until tender but not browned.
2. Add vegetable stock and bring to a boil. Then, turn the heat to low and simmer for 4 minutes or until the asparagus is tender.
3. Add arugula and cook for 1 additional minute. Remove the pot from the heat.
4. Add avocado and puree the soup. Add seasoning (salt, pepper) if needed.
5. Serve the soup warm or chilled and top with your favorite ingredient.
It’s winter out there. Well, not officially- I know that the solstice isn’t for a few days yet- but in New England it has been unofficial winter for more than a month! That’s right, it has already snowed twice. Our most recent … Continue reading →
Take a break from Thanksgiving leftovers and shift to some asian flavors for a quick and healthy dish ready in 10 minutes. Flowering chives have a great rubber-chewy texture, and they go well with the five spice tofu. If you … Continue reading →
This weekend we cooked a fall feast. Anticipating the torrential downpours that the weather channel called for, we figured it was a good time to hunker down with our favorite fall veggies and favorite people. Despite the fact that mother … Continue reading →
Pesto with Panache caught our attention when we were wandering around Sowa Market partially because we had JUST made some homemade pesto, but mainly because it all looked so delicious and we just had to taste it all. Lauren (the master … Continue reading →
This dish is a take on the traditional Thai peanut noodle, but since I was out of peanut butter I decided to give almond butter a go – and it worked wonderfully. I found the almond butter to be better … Continue reading →
This is the perfect summer dish. Nothing better on a hot summer’s eve than fresh veggies and zesty lemons. Maybe this is just the heat talking, but I think this dish is even better once you have refrigerated it for … Continue reading →
I love curry. What can be better than a slew of veggies all mixed up in a spicy sauce? For those of us dining on a budget, I find that curries are a perfect way to serve frozen vegetables. For … Continue reading →
When I lived with my 3 wonderful roommates back in the day, I would often find freshly baked banana bread magically sitting on the kitchen table waiting to be eaten by…me of course! Bananas were a staple energizer in the house, but by the end of the week a handful would be bruised and so we tossed our poor friends into the freezer and recycled them for a midnight baking session. I love banana bread but it was time for a change in the Brooks Ave kitchen. So using a similar recipe with healthier ingredients and taking into account portion control, replaced the banana with zucchini to produce some veggie muffins! Great for breakfast, snack, and for the midnight munchies.
*Adapted from different sources*
Yield: Roughly 20 -24 muffins
1/2 cup olive oil
1 cup sugar
1 cup grated zucchini
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 1/2 tsp cinnamon
1/16 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips (optional)
Preheat oven to 350° F.
Line about 20-24 muffin cups with paper liners.
WET MIXTURE: Beat eggs with a whisk, mix in oil, sugar, zucchini, and vanilla.