Egg-In-A-Nest

Yesterday Pioneer Woman talked about "egg-in-a-nest" or "egg-in-a-hole," whatever it's properly called.  It looked so good, wholesome and easy that I surprised Rod this morning.  He had a long night working after we got home from a little date, so it was a welcome sight.  Even I, who is squeamish about runny eggs, loved it.  I remember having this at a Bed and Breakfast near London and thinking it was strange.  I had experienced the runny egg thing at home but hadn't remembered seeing this combination (my memory is bad though and I wasn't in the kitchen much).   Rod remembered his Mom making this for his Dad.

Kaye decided to try making some scrabbled eggs this morning.  Cee the Baker wanted nothing to do with it since she was preoccupied with her Yogo Rollers.  They weren't pillow-y and fluffy, but she ate them.  The important thing is she did it.  So after all that we needed to assign someone to the dishes.

Nutmeg enthusiastically volunteered.  She worked very hard! 

post note:  Suddenly I remembered having an egg sunny side up on a piece of toast while growing up.  I never liked the site of the runny yellow yoke dripping from the sides.  I suppose this is a similar version but contains everything in the 'nest.'

What a Little Sleep Can Do

We had a good day at home.  We woke up to rain, but by mid-day it was only partly cloudy with blue skies peaking through.  The girls seemed a little better today too.  Last night I went to bed early with my laptop and some hot tea.  Ahh, it was nice.  All day long this tree caught my attention.  In the rain I thought it might be going through a little blossom confusion, but after the blue sky peaked through I knew the blossoms would thrive at least for the afternoon.  More rain on it's way though.
We accomplished a lot of school today, despite some small interruptions - under the table!  After school I did a little "scrapbooking" (cards) which I'll post when I get them done.  I tried this new recipe tonight from Robin Miller: chicken with brie on baby spinach salad.  We really liked it.  Click the link to get the recipe from FoodTv.  

After dinner we watched for the lunar eclipse.  The clouds cleared after the optimum time but still we all enjoyed being outside after dark.  Needless to say the attempt at pictures was useless with our camera, but here's the little dot.  

It was a good day!

Pasta with Spinach Sauce

This works for us because it's oh so tasty, gets us to eat more nutritious spinach, and it's easy.  This is my favorite dish I make and I actually crave it.  I originally got this from Giada De Laurentiis.  If you want the original recipe straight, click on her link.  Leave it to me to make a healthy recipe a little less healthy, but it's still in the range.  I've reduced the garlic so my kids won't think it's "hot" added half and half, skipped a step at the end with fresh spinach and use more cream cheese than she calls for.  Here it is:

1 lb. multigrain pasta

1-2 garlic cloves

2 ounces goat cheese (chevre - not feta!)

3-4 oz. whipped cream cheese

3/4 tsp. salt

1/2 tsp. black pepper

6 oz. fresh baby spinach leaves

2 Tbs. freshly grated parmesan

half and half (to taste)

Bring a large pot of salted water to boil.  Add pasta until al dente 11-12 mins.  Stir occasionally.

Mince garlic in food processor.  Add goat cheese, cream cheese, salt, pepper and slowly add spinach leaves.  When spinach is chopped, add half and half until desired texture for sauce.  

Add sauce to pasta and sprinkle with parmesan.  When I reheat leftovers I like to sprinkle additional parmesan and coarse salt on top (I love it the next day for lunch).  Obviously if you like a "saucier" dish double sauce or use less pasta.  

Now go see all the amazing ideas at Works for Me Wednesday!

Port-Glazed Blue Cheese Appetizer

Oh, this is VERY good! We were requested to bring this last night to a Friend's dinner. What does it say about a person when their talent in the kitchen centers around appetizers and salads? Tell me, I want to know, that's me. I don't know, maybe it's because these food categories require little work. This is very easy, absolutely delicious (if you're a cheese lover - or not - some have become cheese lovers after tasting), and versatile at a casual or nicer gathering. Please try it, you'll be amazed how many people will want the recipe.

3/4 cup white sugar

3/4 cup ruby port

1/4 to 1/2 tsp. freshly ground black pepper (to taste)

1 bay leaf

1 wedge of triple-creme blue cheese

1. In a large saucepan, combine sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 mins. Discard bay leaf.

2. Simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 5 mins.

3. Set blue cheese on a serving plate and drizzle cooled port reduction over cheese. Serve with wheat crackers. I like Big Wheat Thins - but a gourmet cracker would be nice at a fancier event.

Notes:

*The key is a triple-creme blue cheese so it's creamy and spreadable. I use Castello which once tried you'll go to great lengths to find. It's at our local Trader Joes. A small wedge (pictured) is under $4. (Double-creme can be substituted)

*I use a lower priced ruby (not tawny) port since it will become a sweetened reduction.

*It can be made with walnuts which adds to a nice presentation. (My family prefers no nuts). Add walnuts halves or quarters to syrup in step 1. Coat well, drain with slotted spoon, and add to a parchment lined baking sheet. Bake at 350 degrees, stirring once, until nuts are mostly dry. Let cool. Sprinkle on top of glazed cheese.

postscript: I first tasted this recipe at a baby shower for DH's cousin. I believe his Aunt discovered the recipe in Food & Wine magazine.