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A Runner’s Victory Feast

Posted on May 16, 2010 by amydeline

Yesterday morning, my sister and I ran our first 5k ever! We ran for a cause that is close to our hearts, the Susan G. Komen Race for the Cure.  You see, 30 years and some months ago, when my mother was pregnant with my youngest sister, she was diagnosed with breast cancer.  As a mother, I can not imagine the choices she was faced with. With two young daughters at home and a baby growing inside her, she was faced with risking her life to preserve the health of my unborn sister or choosing her own health, at a cost of my sister’s life. Against her doctor’s advice, she chose my sister’s life above her own. She is my hero. Her doctors treated the cancer as best as they could, with the baby’s life in mind. But, the cancer spread too rapidly.  My sister was born two months premature. Seven months later, my mother passed away. Today, my sister thrives, a testament to a mother’s love for a baby she hadn’t even met.

My family had other encounters with breast cancer after my mother’s passing. It touches so, so many lives. And so, yesterday morning, my sister and I tied on our running sneaks and hit the pavement. We ran in honor of those we’ve lost and in celebration of those who have survived. We ran for our aunts, and cousins, and sister, and friends. We ran for our lives.  We ran for the lives of our future daughters and granddaughters. We ran for everyone whose life has been touched by breast cancer.

A few months ago, it was a challenge for me to run half a mile. But, yesterday, fueled by the power of our cause, we were victorious. We certainly didn’t set any records for our lightening fast speed, but we ran that course with everything we had.

Today I offer you two of the recipes from yesterday’s victory feast.  Serve with a glass of your celebratory beverage of choice. Cheers to heroes and life!

Buffalo Chicken Pizza

Buffalo Chicken Pizza

My dad is a pizza traditionalist. In his opinion, the only things which belong on pizza are tomato sauce, mozzarella cheese, and the standard list of meat and veggie toppings. Sorry, Dad…I have to heartily disagree with you on this one. I actually went through a phase where I turned all my favorite meals into pizzas; think Steak Bordelaise, Shrimp Scampi, and Chicken Marsala in pizza form. I’ll save those recipes for another day though.  Today, we get our pizza and wings in the same bite! This recipe calls for hot sauce and bleu cheese dressing.  I strongly recommend Frank’s RedHot and Marie’s Super Bleu Cheese Dressing (It has 25% more bleu cheese, so you know it’s good!).  This is a very hearty pizza, so be sure to use a thick pizza crust!

Ingredients

  • 1-2 Chicken Breasts
  • 1/2 cup Celery, thinly sliced
  • 1 12″ Prepared Pizza Dough, thick crust
  • 3/4 cup Hot Sauce (Frank’s Red Hot)
  • 2/3 cup Bleu Cheese Dressing (Marie’s Super Bleu Cheese Dressing)
  • 1/4 cup Crumbled Bleu Cheese
  • 1 cup Shredded Mozzarella

Directions

Preheat oven to 375 degrees. Place chicken breasts on a baking sheet.  Season with salt and pepper.  Bake until chicken is cooked through, about 25-30 minutes. Once chicken is cool, cut or pull the chicken into small pieces. Toss chicken and celery in 1/2 cup of the Frank’s Redhot Sauce. In another bowl, combine bleu cheese dressing with 1/4 cup Frank’s Redhot Sauce (add more to make it extra spicy).  Spread sauce onto pizza dough. Top with chicken and celery mixture, discarding any excess hot sauce. Sprinkle with bleu cheese crumbles. Top with shredded mozzarella.  Bake in a 375 degrees oven for approximately 15 minutes until the pizza is hot and melty.  Allow to cool for a few minutes before cutting.

Steak Sandwiches with Sauteed Wild Mushrooms and Gruyere

Sauteed Wild Mushrooms

Typically, I make my steak sandwiches with caramelized onions and gorgonzola, but since we’ve already covered the pizza with bleu cheese, I decided to make a different steak sandwich variation, using sauteed wild mushrooms and gruyere. For this recipe, I use skirt steak, which is easily my favorite steak for sandwiches and quesadillas. Generally, skirt steak is known for being one of the toughest cuts of steak.  Color me crazy, but it always strikes me as being tender.  The key is to cook it quickly at high heat and slice it thinly against the grain. Prepared properly, skirt steak makes a great sandwich steak, because it comes apart easily when you bite into it, eliminating that awful steak sandwich situation.  You know…the situation when you bite into your sandwich, but can’t get through the steak and then a big slice of steak comes falling out and slaps you on the chin. (Does that happen to everyone or is it just me??)  Anyway, skirt steak is the way to go, but if you can’t find skirt steak, then flank steak makes a good substitution.

Ingredients

  • 1 Loaf of French Bread (preferably a batard, which is wider than a baguette)
  • 1 Skirt Steak (about 1/2 pound)
  • 2 cups Wild Mushrooms, sliced (cremini, shitake, oyster…)
  • 1 Tbsp Butter
  • 1 Tbsp Garlic, minced
  • 1/2 cup Shredded Gruyere cheese
  • 1 Tbsp Butter (optional, for sandwich)
  • 1/2 cup Shredded Mozzarella cheese

Preheat oven to 450 degrees. Place skirt steak on a baking sheet.  Season with salt and pepper. Cook for about 8-10 minutes. Allow to cool for 5-10 minutes.  Thinly slice the steak against the grain. **If preparing the sandwich immediately, turn heat down to 375 degrees after cooking the steak.

For the mushrooms, melt 1 Tbsp of butter in a sautee pan. Add mushrooms and cook over medium heat for few minutes.  The mushrooms will begin to release their liquids. Continue cooking and stirring until most of the liquid evaporates and the mushrooms turn a golden brown, about 5 minutes.  Add garlic and cook for another minute or two. Season with salt and pepper.

Preheat oven to 375 degrees. Slice batard in half lengthwise. Spread 1 Tbsp of butter onto the bottom piece.  Top with sliced steak and sauteed mushrooms. Cover with shredded cheeses.  Replace top half of bread.  Tightly wrap the sandwich in foil and bake for about 20 minutes, until heated through and cheeses are melted. Cut into 2-4 pieces.

6 Comments

Posted in Beef, Cheese, Food, General Rambling and Such, Main Course, Pizza, Poultry, Recipes, Sandwiches and tagged , , , , , , , , , , . Bookmark the permalink.

Greek Lamb Burgers with Tzatziki Sauce

Posted on May 13, 2010 by amydeline

Lamb Burgers. Yummy, yummy! Lamb Burgers. Yummy, yummy!

It’s Lamb Burger Night!  Everybody sing along!

Greek Lamb Burger with Tzatziki Sauce

About a year ago, my husband walked into the room, with a copy of my Food and Wine magazine in his hands and a goofy grin on his face. He was excitedly pointing at the picture on the cover; a picture of what he’d assumed was a gyro, in burger form. Upon closer inspection, it turned out to be something completely different (Beef and Lamb Burgers with Cheddar and Caper Remoulade).  But, the seed had been planted. A gyro burger!  Yes, I could totally make a gyro burger!  We realize now, that the idea of a gyro burger isn’t exactly a novel one, but for us, in that moment, we had discovered a map to the holy grail.

Meat Thoughts (I sure never thought I’d say that!)  – I have seen other recipes for lamb burgers, which use a part lamb, part beef combination.  I use 100% lamb in this recipe. The choice is yours.  If you don’t care for the taste of lamb, go ahead and use a half lamb, half beef mixture.  Don’t like lamb at all or perhaps you follow a vegetarian diet?  Then, try this recipe with beef, turkey, or even a veggie burger. Your supermarket may carry ground lamb or lamb patties, which are likely made from ground lamb breast or flank.  They are a convenient choice, but an even better option would be to ask your butcher to grind a lamb shoulder for you. It’s a tasty cut of meat, perfect for burgers. Or, as a leaner alternative, ask for ground loin or leg of lamb.

Personally, I prefer to grind my own lamb. I am the proud owner of my very own food grinder attachment for my KitchenAid stand mixer, which I acquired under the direst of food emergencies.  It happened one evening, during a visit from my brother-in-law. In the course of conversation, my husband mentioned the delicious lamb burgers he’s been enjoying. Almost instantly, the lure of the lamb burger took hold and a full on hunt for ground lamb was underway. Only, all of the local butcher shops had closed by that time. After visiting multiple supermarkets in a fruitless search for ground lamb, my husband and his brother returned home with a food grinder and a bag full of meat. I love it when my husband’s cravings result in a new piece of cookware for my kitchen! (Just have to figure out how to get that tandoor oven!) So, lately I grind most of my own lamb.  The benefit is that I have the ability to trim the meat to my liking, choose what cuts I grind, and I am assured the freshest product (sans raising lamb in my backyard, which I’d never have the heart to handle anyway).

Without further ado…

Greek Lamb Burgers with Tzatziki Sauce

Ingredients

  • Pita Pockets

For the Lamb Burgers:

  • 1 pound Ground Lamb
  • 1 Tbsp Minced Garlic
  • 1/2 Tbsp Rosemary
  • 1/2 cup Feta Cheese (optional)
  • Salt and Pepper

For the Tzatziki Sauce:

  • 7 ounce container Greek Yogurt
  • 1/2 large, seedless English Cucumber or 1 large cucumber, seeds removed
  • 2 tsp Minced Garlic
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Olive Oil
  • Salt and Pepper

For Garnish:

  • Romaine Lettuce Leaves
  • Slice of Tomatoes
  • Slice of Red Onions

Directions

For the Tzatziki Sauce: Place a piece of cheesecloth in a bowl. Using a box grater, grate the cucumber into the cheesecloth. Use the cheesecloth to lift the grated cucumber out of the bowl.  Squeeze excess liquid out of the cucumber. Discard the cucumber liquid.  Combine grated cucumber with the remaining ingredients. Taste and adjust seasonings to your liking.

Place a piece of cheesecloth in a bowl.

Grate the cucumber into the cheesecloth.

Lift the grated cucumber in cheesecloth.

Squeeze the excess liquid from the grated cucumber.

Combine cucumber with other ingredients.

For the Burgers: Combine ground lamb with seasonings and cheese (optional). Mix just enough to evenly disperse seasonings. Gently form the meat into large, flat burgers big enough to fit the pita. To cook, grill or broil, flipping as necessary until it reaches a temperature of 160 degrees, as measured with a meat thermometer inserted in the middle. **Ground meats, of any kind, are typically not the best choice for cooking rare or medium-rare.  Unlike roasts and other non-ground cuts of meat, where the surface bacteria is killed during cooking, the bacteria in ground meat has been dispersed throughout.  Unless you can be absolutely certain about the freshness and safe-handling of the lamb before and after grinding, it is safest to cook to a minimum temperature of 160 degrees.

To assemble the burgers: Carefully cut around the edge of the pita to split it into two pieces. Line the bottom with romaine lettuce, tomatoes and onions. Place the burger on top of the garnish and top with tzatziki sauce.

Serve with a side salad of mixed spring greens and a little feta in a lemony vinaigrette.

(Makes about 3 generous sized burgers.)

Lamb Burger! Yummy, yummy!

Are you singing yet???

10 Comments

Posted in Burgers, Food, Lamb, Main Course, Recipes, Sauces and tagged , , , . Bookmark the permalink.

Tropical Fish Tacos with Spicy Mango Salsa and Coconut Rice

Posted on May 12, 2010 by amydeline

A few weeks ago, I was flipping through the channels and happened to come across a wonderful show I hadn’t heard of before. Food Tech, which airs on the History Channel, is hosted by chef Bobby Bognar. The show follows its host as he travels the country deconstructing some of America’s favorite meals. My attention was immediately rapt by the Pancakes & Bacon (Yummy, BACON!) episode and I stayed tuned for the Mexican episode that followed, in which Bobby fishes for Mahi Mahi in Hawaii, harvests agave for tequila in Mexico, and ripens the perfect avocado. Well, this got my belly rumbling and the gears in my brain turning. The next day, I picked up a package of frozen Mahi Mahi fillets. Initially I’d been planning to prepare fish tacos with tomato salsa and probably a little guacamole.  But, then I remembered the Spicy Mango Salsa I used to make and a new idea took shape. So, tonight I offer you Tropical Fish Tacos with a Spicy Mango Salsa and Coconut Rice.

Tropical Fish Tacos with Spicy Mango Salsa in Homemade Flour Tortillas

The Flour Tortilla Experience

For me, one of the exciting things about this blog is that it motivates me to broaden my culinary horizons; to try things I haven’t tried before and to “perfect” the things I’m experienced with.  When I initially thought through this meal, I planned on using store-bought tortillas.  In fact, I didn’t give it much of a thought.  Just bought the tortillas and considered that part taken care of.  Then, this morning, on a whim, I decided to run an online search for flour tortilla recipes.  The recipes looked basic enough and I had all the necessary ingredients.  So, I decided to go for it. I would try my hand at flour tortillas with the help of my two little assistants. I figured I had nothing to lose.  If they worked out, I’d have homemade tortillas and a recipe to share with you.  If they were a total flop, I’d laugh with you about the experience and use the store-bought tortillas from my fridge.

Well…they worked! And, aside from my kitchen and two little boys being covered in flour, they were a piece of cake to make. Now, I’m not saying that I have any intention of  making homemade tortillas every time I need them or suggesting that there’s anything wrong with using store-bought tortillas. But, if you have the desire and a little extra time to make your own, it’s a totally reasonable task and the result is delicious!

Now, you may remember me saying how I rarely follow a recipe exactly as it’s written.  But, this is an exception.  There’s a chemistry to baking that makes precise measurements important. Some may argue that tortillas aren’t exactly “baked” per se, but considering you’re working with a dough, it counts as baking in my book.  Since I followed the recipe exactly as it was written, I am not going to republish it in this blog, but you can find it here.

The dough came together easily and was very manageable to work with.  Keeping your hands, rolling pin, table, and the dough dusted with flour helps prevent it from sticking. My 3 year old had the best description of the rolling process.  To paraphrase him, “You start with a golf ball, make it a cookie, roll it into a pancake, and then you have a tortilla!” It’s a pretty accurate description. My little assistants loved measuring the ingredients and keeping the table well dusted with flour. Hands down, the best way to cook with little kids running around is to engage them in the process!

And for your viewing pleasure, a few pics…

One of my eager assistants

Master Chef

Who wants to play ball?

Ready to cook tortilla

Homemade Flour Tortillas

And, now for the recipe you came here looking for:

Tropical Fish Tacos with Spicy Mango Salsa and Coconut Rice

Ingredients

Flour tortillas (homemade or store-bought)

For the Fish:

  • 2 Mahi Mahi fillets, about 6 ounces each (or other white flaky fish)
  • Juice of 1 Lime (Approx. 2 Tbsp)
  • 1/4 cup Canola Oil
  • 1 tsp Chile Power
  • 1 Tbsp Minced Garlic
  • Salt and Pepper

For the Salsa

  • 1 large, ripe Mango, diced (See my guide for dicing mangoes, here.)
  • 1-2 Jalapenos, seeds removed, finely diced
  • 3-4 Green onions, thinly sliced
  • Juice of 1 Lime (Approx. 2 Tbsp)
  • Salt and Pepper

For the Rice

  • 1 cup Basmati Rice
  • 1.5 cups (12 ounces) coconut milk
  • 1/2 cup (4 ounces) water

Directions

For the Salsa: Combine all ingredients.  Season with a sprinkle of salt and pepper.  (Like your salsa extra spicy?  Add a second jalapeno!) Cover and refrigerate until ready to use. Letting it sit in the fridge for a while gives the flavors a chance to mix and mingle and get to know each other better. **If sharing this meal with kids, you may want to put aside some diced mango before adding the jalapeno or onions, depending on their tastes.

Spicy Mango Salsa

For the Rice: Combine rice, coconut milk, and water in a saucepan. Bring to a boil. Stir once to prevent rice from sticking to the bottom of the pan. Turn heat down to low, cover with a tight-fitting lid, and gently simmer for 20 minutes. Remove from heat and allow to rest for 5-10 minutes before serving.

For the Fish: Combine oil, lime juice, chile powder and garlic.  Pour over the  fish and allow to marinate in the fridge for about 15 minutes. Fire up your grill or heat up a grill pan.  Remove fish from the marinade and season with salt and pepper. Grill over medium-high heat for about 5 minutes on one side.  Then flip and grill on the other side for another 5 minutes or so, until cooked through and flaky. **As an alternative to grilling, cook the fish on a baking sheet in a 450 degrees oven until cooked through.  It should be opaque and flaky; 15 minutes ought to do it.

To assemble the meal: Wrap tortillas in foil and heat in a 325 degrees oven until warm. Fold the warm tortillas in half and fill with grilled Mahi-Mahi and mango salsa.  Enjoy with a scoop of coconut rice on the side! (Serves about 4)

Tropical Fish Taco

6 Comments

Posted in Baking, Cooking with Kids, Food, Fruit, Main Course, Recipes, Rice, Seafood and tagged , , , . Bookmark the permalink.

Toasted Caprese Sandwich

Posted on May 11, 2010 by amydeline

What is it about the combination of fresh mozzarella with sweet, ripe tomatoes and fresh basil that is just so irresistible??  I have to admit, I’ve actually invited people over to my house, just to give myself a reason to serve fresh mozzarella with tomatoes and basil. Sprinkled with olive oil and balsamic, on a piece of toasted baguette…is there anything better??

Well, actually, I would argue that there is.  I’d like to introduce you to my Toasted Caprese Sandwich… slices of fresh mozzarella with slow-roasted tomatoes and fresh basil pesto on soft pain de campagne, toasted in the oven until warm and melty.

Fresh Mozzarella, Slow-roasted Tomatoes, and Basil Pesto on Pain de Campagne

Ingredients

  • 1 loaf of pain de campagne (sourdough, ciabatta, or italian bread would work)
  • Fresh Mozzarella

For the tomatoes:

  • Tomatoes (Baby Roma, plum, or cherry)
  • Olive Oil
  • 1-2 Tbsp Minced Garlic
  • Salt and Pepper

For the pesto:

  • 1 big bunch of basil
  • 1/4 cup pine nuts
  • 1 Tbsp lemon juice
  • 1/4 cup parmesan (or parmesan cheese blend)
  • 1 Tbsp minced garlic
  • 6 Tbps+ olive oil
  • Salt and Pepper

Directions:

For the tomatoes: Preheat oven to 225 degrees. Cut tomatoes in half lengthwise.  Toss tomato halves in a few tablespoons of olive oil, minced garlic, and a little salt and pepper.  Place tomatoes on baking sheet, cut side up. Cook on middle oven rack for about 3 hours until the tomatoes are deep red and reduced in size. **If you’re short on time, you can roast the tomatoes for about 25 minutes in a 425 degree oven.  Have a little extra time?  Try 200 degrees for 6-8 hours. Slow roasting at low temperatures allows the flavors in the tomatoes to concentrate, giving you a really nice, caramelized flavor. It’s worth the wait!

Watch out for sneaky babies.

Slow-roasted tomatoes

For the Basil Pesto: Pull the basil leaves off of the stem.  Place in a food processor and pulse slightly, giving the leaves a course chop. Add all other ingredients, except the oil, and mix until well blended. Gradually incorporate the oil until you reach your desired consistency. Taste and adjust seasonings. ** These measurements will give you a thick, speadable pesto. If desired, add more olive oil for a thinner sauce consistency, which would be delicious on pasta!

To compose the sandwich, spread pesto onto one slice of bread. Top with thin slices of fresh mozzarella.  Place roasted tomatoes on mozzarella, cut side down. (If your tomatoes are very moist, you may want to remove some of the seeds to prevent the sandwich from becoming soggy.) Top with another slice of bread.  Wrap tightly in foil and cook in a 375 degrees oven for about 20 minutes or until bread is lightly toasted and cheese is warm and melty.

Enjoy!!

3 Comments

Posted in Cheese, Food, Main Course, Recipes, Sandwiches, Sauces, Vegetable and tagged , , . Bookmark the permalink.

Steak Salad ala Amy

Posted on May 10, 2010 by amydeline

Since we’re just getting to know each other here, I thought I should make you one of my classic meals, a “signature dish”, if you will. It’s my Steak Salad with Poached Pears, Gorgonzola, and Glazed Walnuts in a Balsamic Vinaigrette. This is one of those dishes that friends and family request to have when they come over my house and it always hits the spot. It’s a delicious blend of sweet and savory flavors and the glazed walnuts add the perfect crunch. The best part is that it’s a cinch to put together!

I’m going to apologize to you in advance. Writing recipes is not one of my strengths.  I rarely follow a recipe as written and I hardly ever measure when I cook. I kind of go on automatic in the kitchen; mixing, stirring, adding ingredients, and tasting until it seems “right”. Every time I make something, it’s a little different than the time before. But, that’s the beautiful thing about home cooking…it doesn’t have to be the same each time!   I’ve tried to be as precise as I could be about quantities and cooking times,  but if you decide to make this recipe, I strongly encourage you to customize for your own tastes. (And, I promise I’ll try to work on my recipe writing skills for you.)

Ingredients

(Serves about 4 people)

  • Mixed Spring Greens
  • Gorgonzola Crumbles

For the Steak:

  • Flank Steak (about 1 pound)
  • Salt and Pepper

For the Poached Pears:

  • 2 Ripe, Firm Pears (Anjou, Bosc, Bartlett…)
  • 4 cups Poaching Liquid (water, white wine, champagne, apple juice…)
  • 1 Vanilla Bean (optional)
  • 1 Cinnamon Stick (optional)

For the Glazed Walnuts:

  • 1 cup Shelled Walnut Halves
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Butter
  • 1 Tbsp+ Water
  • Pinch of Cinnamon
  • Pinch of Cayenne
  • Pinch of Salt

For the Dressing:

  • 1/3 cup Balsamic Vinegar
  • 2/3 cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • Salt and Pepper
  • Poaching Liquid, reserved from the pears (optional)

Directions

For the pears: Peel pears, cut off tops and bottoms, and cut in half lengthwise.  Remove the core, using a melon baller or knife. Bring your poaching liquid to a simmer. Any combination of water, white wine, champagne, juice, etc. would be delicious.  I make mine a little differently each time depending on what I have in the house. Today I used 2 cups of chardonnay, 1 cup water, and 1 cup apple juice. Add a little lemon juice (about a tablespoon) for flavor and to help prevent the pears from browning.  If desired, throw in a cinnamon stick and/or a vanilla bean. Add pears to the simmering liquid and cook until tender, about 20 minutes.  Remove from cooking liquid and allow to cool.  Once cool, cut the pears into thin slices and refrigerate until ready to use. **You may want to reserve a little of the poaching liquid for the dressing.

For the Walnuts: Heat walnuts in a pan over medium heat for about 3 minutes, until they begin to toast.  Add 1 Tbsp of butter and cook for an additional minute.  Add brown sugar, spices, and about 1 Tbsp water to the pan.  Cook for about 5 minutes, stirring constantly until the nuts are glazed. **You may need to add small quantities of additional water to achieve a glaze. (Adapted from Emeril Lagasse’s recipe for Spiced Nuts)

For the Steak: Preheat broiler. Season steak with salt and pepper.  Place directly under broiler and cook for about 15 minutes, for medium.


For the dressing: Combine vinegar, olive oil, and dijon mustard. If desired, add a little of the reserved poaching liquid. Season with a little salt and pepper. Using a fork, whisk vigorously to blend. **The dijon mustard adds flavor and acts as an emulsifier to hold the oil and vinegar together.

Before serving, toss the mixed greens in a small amount of dressing.  Top with the sliced steak, gorgonzola crumbles, poached pear slices and glazed walnuts.

All components can be prepared ahead of time, which makes it a really great meal for entertaining!  And I’ll tell you a little secret…if you’re short on time, pick up some canned pear halves, a bag of Emerald Glazed Walnuts, and a bottle of balsamic vinaigrette.  You’ll have to cook the steak, but you’ll save a lot of time and it’s still a delicious meal!

Serve with a warm French baguette and enjoy!!

Now that I’ve told you how to make it yourself, will you still come over to eat??

3 Comments

Posted in Beef, Cheese, Food, Fruit, Main Course, Recipes, Salads, Vegetable. Bookmark the permalink.

Latkes, Lox, and Eggs

Posted on May 8, 2010 by amydeline

When we lived in Silver Spring, MD, my husband and I used to frequent a place called, Parkway Deli and Restaurant, a self-proclaimed “New York Style Deli”.  We never left disappointed or hungry.  Hands down, my favorite meal there was the Latkes, Lox, and Eggs. Lately, I’ve been day-dreaming of latkes, lox, and eggs.  I can hardly think of anything else. It’s a terrible thing to be so utterly distracted with two active toddlers running around! Something had to be done.

So, this morning I set out to recreate this tasty dish. My entire plan was nearly foiled when I discovered the seafood cooler to be completely void of smoked salmon. I had a moment of shear panic, which must have been evident on my face, since the Wegmans fishmonger, my hero of the day, promptly made several packages of smoked salmon appear. Crisis averted! Picked up some russet potatoes, some chunky applesauce, a few other groceries and headed home. Then, patiently (or rather impatiently) bided my time until my littlest son went down for his nap and I had my hands free to prepare the latkes.

I followed a recipe, which I found on my go-to site for recipes, www.foodnetwork.com.  I fried the latkes in batches, placing the cooked ones in a 300 degree oven to keep warm.  Once complete, I cleaned out my fry-pan, threw in a little butter, and fried my perfect egg…over-medium, thoroughly cooked white, slightly runny yolk. Then, stacked it all up in a neat little tower and served with a side of applesauce.

And, it was good.  As good as my Parkway Deli favorite?  I don’t think so.  Not sure what it was lacking though…maybe just that “someone else cooked it” quality.

2 Comments

Posted in Eggs, Food, Main Course, Potato, Recipes, Seafood and tagged , , , , . Bookmark the permalink.
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