If you’re wondering how to make deviled eggs because you’re doing an Easter egg hunt on Saturday and will have DOZENS of leftover hardboiled eggs on Sunday, you’re in luck. Today I’m sharing how to make deviled eggs so you can customize a recipe yourself, plus three recipes that will inspire you!
On Saturday afternoon my family will descend on our small urban cottage. We’ll spend the weekend celebrating new life and enjoying one another. Sunday morning we’ll join our church before returning for brunch and an afternoon Easter dinner of a Roasted Leg of Lamb with Mustard, Shallot and Wine and a Sunchoke Puree. At some point there will be an easter egg hunt and probably a nap. Hip hip hooray for naps!
Strawberry season is in full swing in Florida and California. In Georgia the U-pick strawberry fields open sometime mid-April. Strawberries are a wonderful fruit. Aside from being incredibly healthy, there is so much you can do with them. Salads, gazpacho, dips, salsa, fish, meat, chicken, sauce, ice cream, more ice cream, the possibilities are endless. Today I’m sharing a family recipe—Fresh Strawberry Pie from Grandma Ellen Bunting.
Happy Saint Patrick’s Day! How are you celebrating today? One of the things I love about the United States is how we’ll use any excuse to throw a party. The Mexicans beat the French? We’ll drink to that! You got a Saint over in Ireland? Let’s dye our river green! We need more celebrations in this world and I love that the U.S. likes to celebrate. So in honor of that (and also, to be clear, my brother-in-law is AN ACTUAL IRISHMAN. This recipe might as well be certified.) I developed a homemade irish cream ice cream for St. Patty’s day.
Today I’m sharing a white pepper goat cheese and asparagus quiche. It’s perfect for breakfast, brunch or brinner. It reminds me of new life, happiness and all things spring. It’s what I’ll be making for Easter brunch (Lamb and Jerusalem artichoke puree for dinner) and also what I ate for dinner last night. And it’s what you should try as soon as you are able. Spring asparagus are hitting the market stand and they are yummy!
Selection Sunday is this Sunday. Tip-off is a week from Thursday. You will need sustenance for the next few weeks of good basketball. I’ve offered you this initial recipe. I may try and put together a list of other delicious basketball friendly food, and soon I will be switching to St. Patty’s Day and Easter foods. But in this blog I share how to make buffalo popcorn with blue cheese. It’s tasty, easy and a complimentary snack to it’s more hearty sister, the buffalo wing.
The cultured butter recipe I am sharing today is rich in flavor. It can be used in cooking, baking, spread on toast, pancakes or if you’re me, eaten with french bread in lieu of cheese. I first discovered cultured butter when we lived in Paris. Bordier butter, crafted from the cream of the cows of Normandy was like a religious experience. I have been ruined for regular butter ever since. Upon returning to American I’ve been on a hunt for something coming remotely close. (Vermont creamery has the closest I’ve found). I continue my quest and am sharing my version today (although it doesn’t hold a candle to Bordier butter of whom I am a cult follower).
A lot of fun food events happening this month: St. Patrick’s Day, Easter, and my personal favorite, March Madness! Today I’m sharing how to make a double patty burger for when you start camping out in front of the TV come March 17 (or Wednesday night dinner if you’re more into gardening than the holistic competition of good old American basketball).
What is your go-to cut of steak to cook for dinner? Filet Mignons while high in tenderness have very little flavor. I love flank steak but the thinness and structure doesn’t give the same mouthfeel as the meaty flavorful prime rib. Rib-eyes are highly flavorful and fairly tender, but the price tag makes them more of a special treat than a standard Wednesday supper. Same goes for New York Strips. The answer to your Wednesday supper steak problem is the hanger steak.
When I was a little girl I used to sit at the bottom of the fridge, raise my arms and in a long soulful voice cry, “Butter….butter…butter.” Another time, my mother walked into the breakfast room to see me sitting on the table eating a stick of butter. My love affair with butter has not waned and my children now carry the butter banner. So because I love my son and he loves butter, I came up with this homemade sage compound butter recipe.