We woke up late on this gloomy Sunday and perked things up with some freshly brewed coffee and a deliciously hot omelet. Here's how you can do the same...
Heat a large saute pan over a medium flame.
Melt 2 tablespoons of butter to coat the bottom of the pan.
Coarsely chop a medium size onion and finely chop half a jalapeno.
Add the onion and jalapeno to the saute pan to brown.
In the meantime...
Crack a half a dozen or more eggs into a bowl, season with sea salt and freshly ground white pepper and whisk well.
Then...
Grate enough cheddar cheese onto a cutting board to make a large handful and...
Set aside two large handfuls of fresh spinach.
When onions and jalapeno are browned nicely... add the spinach and cook stirring until it wilts.
Add the eggs and spread the cheese on top.
Turn flame down to medium-low and cook until the eggs are almost set.
Loosely cover the pan so the eggs finish cooking and the cheese melts.
Fold omelet or leave flat like a frittata... whichever you prefer.
Slide out of the pan and onto a warm platter.
Shake some red or green McILHENNY Company's Tabasco Brand Pepper Sauce on top and serve.
Yummm...
So the best thing about Thanksgiving is the leftovers and...
having all the makings for the "perfect" sandwich on hand.
Although we cooked a 27+ pounder of a turkey this year...
we were only able to get two rounds worth of what we call our
"Sandwich of the Year" and...
with a half dozen or so hungry eaters late Thanksgiving night and into the day after... our sandwich-making spreads were AMAZING!!!
Slapped onto some sliced rustic whole wheat bread and leftover Snowflake rolls went...
turkey
stuffing
Ritta's secret cranberry sauce
sauerkraut
crisp lettuces
pickles, pickles and more pickles... sweet gherkins, hot okra and kosher dills
all kinds of mustard... French's, Grey Poupon, Moutarde de Meaux Pommery and our absolute favorite...
Betty's Mustard from a secret family recipe
hot chile peppers
Hellman's Real Mayonnaise
salt
pepper
a side of Ruffles Original Potato Chips and... VOILA!!!
Finish it all with a sliver of pumpkin, apple or pecan pie and...
a big glass of "good for you" milk.
The best part of my day today was starting and ending it with Aunt Frances's Pound Cake leftover from last night's cooking class.
While we served it in class with steamy hot pear compote and whipped cream...
gobbling it up with coffee for breakfast and a big glass of milk at bedtime was just as good or even better. Here's what to do to make it yourself...
Preheat oven to 325 degrees.
Butter and flour a large Bundt pan or similar.
With an electric mixer...
Cream:
3 cups sugar
3 sticks unsalted butter
Add:
6 large eggs one at a time and mix well after each addition.
Sift:
3 cups unbleached flour
one-half teaspoon baking powder
one-quarter teaspoon salt
Stir together:
1 cup whole milk
2 teaspoons vanilla extract
Beginning and ending with dry ingredients... add dry and wet mixtures in three additions and blend well after each.
Bake on lower middle rack of oven for an hour and a half or until a cake poker comes out clean.
Let cool before removing from cake pan.
Serve with fresh fruit compote and whipped cream and...
Enjoy!!!
We want everyone to know that our favorite custom cooking group is having their twenty-third class with us tonight... they have become AMAZING cooks!!!
To make your mouths water we thought we'd share our Autumn menu and
come back to you after class to tell you how delicious the evening went.
Here's what we're making...
Spinach, Apple, Walnut and Irish Cheddar with...
Apple Cider Vinaigrette
Ricotta Gnocchi Two Ways with...
Burnt Sage Butter and My Marinara
Aunt Frances's Pound Cake with Pear Compote and Whipped Cream
We received an email from a cooking student the other day... she was looking for one of her favorite Just Simply... Cuisine recipes... Seared Shrimp and Sage.
Then we realized... everyone out there should try making and eating it.
So here you go...
Buy extra large or jumbo shrimp... caught in the wild.
Peel shrimp leaving the tails intact... then de-vein and rinse under cold water.
Wrap shrimp in a kitchen towel to dry.
Over a medium high flame... preheat a large saute pan.
Then... cover the bottom of the pan with a thin layer of olive oil.
To that add 2 cloves of fresh garlic, sliced thinly and a large pinch of red pepper flakes.
Tearing the leaves to release its oils... add a couple sprigs of fresh sage.
Stir until garlic turns a light golden brown color.
Now add the dry shrimp and sear it on all sides... tossing for about 3-5 minutes or so.
Season with sea salt and freshly ground white pepper and...
Serve piping hot with a fresh sage sprig garnish.
Yummm...
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