All content copyright Katrina Hall 2008 through 2017

Sunday, April 19, 2015

asparagus & eggs redux





Yesterday I had this breakfast on the terrace with oozy eggs, this morning I let them cook for 10 minutes, instead of 8 , and I much prefer the firmer eggs.  Luckily, there was just enough leftover asparagus (also cooked for 10 minutes in a separate pan with salted simmering water)), and a nice firm roll for dipping in the puddle of melted butter and lemon juice.  Even more delicious!

The sun is out and off to town to pick up the Sunday paper - have a glorious Sunday!


Saturday, April 18, 2015

brunch on the terrace: asparagus & eggs





Finally most of the snow has melted away on the terrace  - until this week the gigantic snow drifts from the roof shoveling sat in the shade and refused to melt.  At last, at last! Happy Spring at last!

To celebrate, I had a late breakfast outside - a little wind and in-and-out clouds, but fresh air and the roar of the brook.  

Although I love fat asparagus, all I could find at the market were these skinny spears - so both the eggs and asparagus cooked 8 minutes (separately)  before taking off heat.  Drizzled with melted butter and a squeeze of lemon was all it needed.

And around the front of the house, the daffodils are growing inches everyday and about to pop. Best of all, the bugs have not woken up yet.  Happy Spring!



What I'm watching:  The movie "Chef".  Terrific!
What I'm reading:  Waging Heavy Peace by Neil Young - yes, I have a rock and roll past:)

Saturday, April 11, 2015

egg salad sandwiches with celery, parsley and horseradish





Easter is one of my favorite holidays - and not because of chocolate rabbits.  Oh, no, it's all about eggs, which I love more than any food group you could imagine.  Eggs.  Egg salad.  Omelets, frittatas, soft-boiled, hard-boiled, fried, poached, quiches, you name it, I love it.  So you can imagine how I felt when I saw this post from Smitten Kitchen about the lowly simple hard-boiled egg sandwich.  

I read the post, but forgot to write down the recipe - instead soaring off to my own dreamland of egg.  Later I checked it and was surprised that Deb didn't use mayo, and I had also switched out horseradish for her dijon, but no matter - it was delicious.  Lots of parsley, and her pickled celery and red onion topping was inspired.

You will need:

2 hard-boiled eggs
2 tablespoons of minced celery
2 tablespoons minced red onion
1/4 cup white vinegar
1/4 cup water
2 tablespoons minced Italian parsley
1/2 teaspoon bottled horseradish
2 pinches of kosher salt
1/2 teaspoon sugar
1/2 tablespoon Hellmann's mayonaise 

Hard boil two eggs for 10 minutes, pour off the water, then cover the eggs with cold water.  Set aside.

In a bowl, add the vinegar, sugar, water, and salt and whisk.  Add the minced celery and red onion and let sit for 20 minutes or more, then drain the celery and red onion and discard the vinegar water.

Peel the eggs and then mash the hard boiled eggs and scoop into a bowl.

Add the vinegared celery/red onion mixture, then add the horseradish, the parsley, the mayo, and the egg mixture.

Mound onto a slice of good bread, or a nice ciabatta roll, and top with arugula, if you have ( I did not).  Is that heaven or what?



Wednesday, April 1, 2015

zesty lime chicken with capers and olives






Good grief, it's been a while!  But I'm back with a winner of a dinner that I've now made three times - it is that good.  The snow here in New Hampshire is melting - too slowly for me, since there is still a good two feet of snow, but every day is a little warmer, so I'm happy with that.  And my daughter and granddaughter have been visiting from Minnesota, which has been , well, every moment cherished.  


Zesty Lime Chicken with capers and olives

2 or 3 bone-in chicken breasts, or chicken legs, or a combination
a few slices red onion
several bay leaves
peeled, slivered garlic
2 teaspoons whole thyme
1 tablespoon fresh lime juice for each piece of chicken
several slices fresh lime
1-2 tablespoons olive oil
1 teaspoon or so of bottled capers
salt and pepper
2 tablespoons pitted kalamata olives for garnish

I used a round ceramic tart pan to bake these, so if you are using a metal baking sheet or pie pan, your time may be shortened.

Preheat oven to 350F.

Arrange the chicken in the the baking pan.
Loosen the skin and tuck the slivered garlic and a bay leaf under each piece of chicken.
Drizzle each piece of chicken with the fresh lime juice, then sprinkle with salt and pepper and whole dried thyme, then drizzle with olive oil.  Top each piece with half rounds of fresh lime.  I had to buy several extra limes, because I got so little juice from each.  If anyone is a lime expert, please let me know what I should look for to find a juicy lime!

Sprinkle the capers with a little caper juice over the chicken, then place in oven.
Bake for 45 minutes, or until chicken is tender.  Using a ceramic plate took a little longer than using a metal baking pan.  Since the temperature is fairly low, you can safely bake it a little longer without it drying out.

Let the chicken sit for 10 minutes before serving, then remove to a platter.  Drizzle the juices from the pan over the chicken, then add a few more capers and the olives to the platter, then serve.  You can also carve the chicken off the bones, and serve in a tidy little mound, garnished with capers, olives, and a clean bay leaf.


Happy Easter to you, and welcome Spring, finally!