Bear with me as I’m still doing updating – notice fish and seafood is missing. It will be reappearing soon.
Asparagus is always a sure sign spring is coming – somewhere anyway, if not in the frozen North where I live. And when it’s in a bright, lemony marinade like this simple Marinated Asparagus, it just perks me up. Hello, Spring, wherever you are!!
Marinated Asparagus
While Corned Beef Hash is wonderful, it does require some attention. These little Corned Beef Hash Cups are not just “cute” they save a bit of the last minute labor. One might very well be justified in feeling quite brilliant bringing these to the table for brunch! A crunchy little potato cup, softer, creamier potatoes in the middle, a layer of Corned Beef and a gorgeous egg on top, done as soft or as hard as you’d like.
Nested Corned Beef Hash Cups
I was watching Ann Burrell the other day “The Best Thing I Ever Made,” a Food Network show – she turned out an Eggs Flameco that looked marvelous – that recipe, though, reminded me of another old favorite, and a much healthier one: Eggs Florentine.
Eggs Florentine – poached eggs blanketed by a cheesy sauce on top a bed of flavorful spinach
Buried in my Grandmother’s recipe box on an old scrap of paper was a true treasure, my Grandmother’s Old Fashioned Ham Loaf. I can still imagine sitting at her Formica table. I can still taste it, the top brown and crusty and the inside moist, fragrant and flavorful, almost exotic with its little touch of allspice and clove.
Old Fashioned Ham Loaf