I’ve been working on my Thanksgiving Day dinner plans this past week and decided it’s time to change up my brussel sprout recipe this season. I want to add more color and flavor to this delicious vegetable. Since I always serve yams that seemed like a good choice to add and one less dish to prepare. Yams roasted become so sweet and melt in your mouth not to mention the color it will add. I always put chopped bacon or pancetta for extra flavor so that must remain. For even more color I’ll add dried cranberries after the vegetables are roasted and finish by tossing everything with high quality balsamic vinegar. It not only looks festive it tastes great!
Brussel sprouts, washed and cut in half
Yams, peeled and cut into small chunks
Bacon, cut into small pieces
Fresh cracked pepper
Good quality olive oil
Good quality balsamic vinegar
Prepare the vegetables, try to cut them so they are even in size so they roast evenly. Spread them on a baking sheet and Sprinkle the chopped bacon pieces over the top. Salt and pepper to your liking. Sprinkle enough olive oil over the vegetables to coat them. Toss with your clean hands. Bake 450 degrees for about 20 minutes, till vegetables a tender. Remove from the oven. Spoon the roasted vegetables into a dish and pour on enough balsamic to coat and add a good handful or two of the dried cranberries. Toss and serve immediately.
It’s hard to believe Labor Day weekend is already here. Fall will be coming soon and thoughts of hosting a tea party are on my mind. I would really like to change up my standing menu by changing the tea sandwiches and lightening up my quiche. I thought different fillings on top of crostini would offer a nice change. Egg salad is one of my favorite sandwich fillings so I want to start with that. Instead of the plain mayonnaise I added a little Dijon mustard, fresh lemon juice, fresh chopped chives and salt and pepper. Because I’m a bacon lover I fried up some bacon to add a little something extra. The seeds on the baguette work nicely, adding flavor that works well with the egg and bacon. These little egg crostini turned out delicious and look elegant on the plate. Just what I was envisioning. I will be working on a tuna and chicken salad crostini next. I would also like to lighten up my quiche. My favorite quiche is loaded with three different cheeses. It is delicious but a bit on the heavy side. I’m going for a classic French quiche in which the filling has a delicate custard and crisp diced ham. I love that it’s a light bite and oh so delicious. I’m still struggling with the tart crust. I need to find the perfect dough. My dough turned out a bite gummy. However the filling taste just right. So please don’t judge my crust just yet! It’s a work in progress. I will post my final result soon. But here’s a sneak peak at my French quiche.
Egg Salad crostini:
4 Tablespoons of mayonnaise
1 Tablespoon of Dijon mustard
3 Tablespoons freshly squeezed lemon juice
1-2 Tablespoons fresh chopped chives, or green onion
Kosher salt, to taste
Freshly cracked pepper, to taste
French baguette, seeded or plain, toasted
Boil the eggs and cook the bacon till it’s crispy. Prepare the mayonnaise dressing. In a small bowl add the mayonnaise, Dijon mustard, lemon juice, chives or green onion, and salt and pepper to taste and stir to mix well. Chop the eggs and add the mayonnaise dressing over the eggs and gently blend together. Reserve just a small amount of the mayonnaise dressing to spread on your crostini.Toast your baguette rounds in a 400 degree oven for 8-10 minutes till golden brown. Lightly spread the crostini with the mayonnaise dressing place a piece of the bacon on each crostini and top and put a dollop of the egg salad on top.
I was watching a cooking show a few days ago on the cooking channel. The host was making delicious sandwiches with French baguette. I found myself day dreaming of a favorite outing with my children. When we lived in England we would go into town on the weekend. Our destination was the High Street in Reading. There was a lovely coffee shop that sold scrambled eggs and bacon in a French baguette. The baguette was lightly toasted and spread with soft butter. Then freshly scrambled eggs and bacon were stuffed inside. The tasty sandwich was wrapped in parchment so you could manage to eat and walk around the High Street and window shop. My children loved this sandwich with the exception of my youngest son. Timothy was not a fan of eggs but he loved bacon. His sandwich was buttered and stuffed with just bacon. I still make it with just bacon for him to this day.
On Sunday morning’s when I was a little girl two things almost always happened. My dad would get up and go down the street to the local little corner store and purchase Kaiser rolls. On his return home the frying pan would heat on the stove and a pound of bacon would hit the hot pan. Dad would take a fork and pull apart the bacon so it evenly cooked. He then removed the bacon and would start cooking the eggs in the bacon fat. I don’t ever really eat my eggs this way but I will tell you they were delicious. I loved watching him scoop the fat over the eggs till they were perfectly done. The yolk was just right not to runny not too hard. My dad’s name was Harold Cline. Loving husband to Jane cline and world’s greatest Dad to seven children. The second thing that happened on Sunday mornings after breakfast Dad would start to get ready for church which included shaving with a brush, cream and a real razor. I used to watch him and at the end he would put a dab of the shaving cream on my nose. Then he would put on a suit and tie, we would all then be getting ready to go to the Methodist church in the little town of Union Beach where I grew up. My Dad’s birthday was in March and I was thinking of him this morning. I decided since it was a day off I would treat my son Tim to bacon and eggs the way his Granddad used to make and tell him a few old stories of days gone by.