Saturday, May 26, 2012

Early summer gardening

I know, I know. It's not officially summer, but here in southeast Michigan we've been living like it is.

Have unfortunately managed to misplaced the charger for my real camera, so I've taken a few quick shots with the handy iPhone to share the progress of the garden at 7300.

Tuesday, May 22, 2012


heard here by ella fitzgerald
but i've been playing it on my ukelele all night

Dinner tonight was for adults only, in the twilight, on the porch, after little ones had bedded down. It was a labor of love (small, as it was).  And it was delightfully lovely.  I enjoyed it as much as my husband, who I had in mind during it's inception because he had been out of town for 5 days.

It's nothing uniquely creative, just well executed parts that made a fantastic whole.

Spring asparagus & soft scrambled eggs:

Beat 6 eggs with one teaspoon salt and freshly ground pepper. Add 1/4 cup sour cream. Mix until combined.  Set aside.
Sear lightly oiled and salted asparagus in a cast iron pan.  After 1-2 minutes (depending on the thickness of the spears) add 1/2 cup water to finish cooking the asparagus by steaming. Keep an eye on these; don't overcook.
In a second nonstick pan (my best birthday gift!) melt one tablespoon of butter.  Slowly scramble eggs over med-low heat.  This should take 4-5 minutes.  Your patience will be rewarded.  If you've done it right, they will be like savory egg pudding.

Plate asparagus. Top seared spears with one thick slice of your favorite triple cream cheese. I used Délice de BourgogneIf you can find it, great. If not substitute Brie or some lovely cheese that will melt into the asparagus.  Sprinkle cheese with chopped tarragon.  Top the bottom half of the cheese and asparagus with the soft scrambled eggs.  Season with freshly ground pepper if desired.
Serve with toast.

Tuesday, May 15, 2012

Grill it baby!

Perhaps this is a lame reason for a post. Consider it a brief, yet strong suggestion. Grilling season is not yet at its peak for this year, but tonight I grilled a flank steak for burritos. Generously seasoned with kosher salt, pepper, ground cumin and chili powder. Drizzled with olive oil and seared until medium rare.

The winning star of this combo was not the meat itself, but two limes, halved and grilled with the steak. After the meat was grilled, rested and sliced, I squeezed the grilled lime juice over the top. Suddenly the various toppings I had prepared to go in the burritos were rendered unnecessary. The heat from the grill sweetens, intensifies and brings out sultry notes you didn't know your lime was capable of.

For the record, this can be done with all citrus. Adds a flavorful and moist dimension to any grilled meat or seafood.