This was very herbaceous and lite. I mis-stepped making my broth and used to much water. So my soup was not as thick as it should have been. I blended some parmesan and the creme fraiche into the soup and garnished with some croutons and crispy bacon. I served it room temp I think that I would have preferred it chilled. We will see, having it for lunch tomorrow. https://www.saveur.com/spring-pea-soup-with-leeks-and-herbs-recipe/
As promised a peach dessert. Peach crisp with vanilla ice cream. https://tastesbetterfromscratch.com/peach-crisp/
I made a spin on a lobster roll. A butter toasted brioche roll with arugula and shrimp salad with baked zucchini fries. https://www.foodnetwork.com/recipes/ina-garten/shrimp-salad-recipe-1940192
I have been making these egg bites for a couple of years now. I have been using jelly jars which are pain to clean! I thought that I would see if there was a mold out there. Duh! There are dozens of them to choose from. This one has 9 holes I only used 8 because that is how many the recipe that I adapted makes. I also change to diced bacon instead of putting long pieces in the bottom. With this silicone mold they came right out in perfect little spheres. https://sophisticatedsoutherngirl.com/2020/02/23/egg-bites/
When I make a reuben at home I usually use Boars Head pastrami seasoned turkey. I was really feeling pastrami! I started with a seeded rye bread and smeared on some spicy brown mustard added a layer of good kosher dill pickle chips topped with a slice of aged swiss and piled on some thin sliced pastrami, I topped that with some organic sauerkraut squeezed almost dry, added some Russian dressing and topped that with more swiss. I toasted it in a non stick skillet sprayed with olive oil cooking spray. Oy vey! This can’t be good for you. But its like butta in your mouth.
These keep in the fridge for 4 weeks. They need to sit 2 days before they are ready to eat. I rotate the jar on day one and 2 mixing up the herbs that settle on the bottom.
This recipe makes 2 jars.
1 3/4 Cup of white vinegar
3/4 Cup of sugar
1/2 tsp Salt
1/2 tsp Mustard seed
1/2 tsp Celery seed
1/2 tsp Coriander seed
1/2 tsp Tumeric
1/4 tsp Red pepper flake
1/4 tsp Ground black pepper
4 to 5 Pickling cucumbers
1/2 White onion cut in 1/2 and thinly sliced
4 Cloves of garlic thinly sliced
2 Bay leaves
Put all of the ingredients through the black pepper in a sauce pan and cook until the sugar had dissolved. Set aside to cool slightly.
Chop your cucumbers, onion and garlic. Take your 1 qt jars and drop in a bay leaf. Put in some cucumber and top it with onion and garlic and repeat, I usually make 3 layers. Fill both jars and pour over the pickling liquid and let cool completely. Put your lid on and refrigerate.
My local Saturday farmer’s market trip helped me with this weeks menu. I know have zucchini for a chip or a fry as a side for one of my sandwiches. I have heirloom tomatoes for my gazpacho. I see a peach dessert in my future. I have a yellow cucumber to add to my pickles and last but not least a beautiful eggplant for a sandwich.
This weeks focus is going to be summer soups and sandwiches. Tonight I am making a crab cake sandwich which is a short cut with a twist! I bought 2 ultimate crab cakes from The Fresh Market and embellished them with diced red onion and yellow bell pepper sauteed in butter, old bay seasoning, mayo, dijon, hot sauce and worcestershire sauce. I make 2 patties and roll them in panko and brown them in butter. I am using a brioche bun toasted in a hot pan with butter. I am going to use a alouette smoky jalapeno cheese spread on the bottom, topped with the crab cake and finished with some baby arugula tossed in a lemon vinaigrette.
Happy Birthday to me. Like my Sweetheart I like steak and potatoes on a special occasion to. But , I have 2 versions my summer go to is Steak Frite! Which I posted here previously. And my summer go to special occasion dessert is raspberry tiramisu. I cut the recipe and made it for 2. https://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-tiramisu-recipe-1915822
It is so hot right now that I could not bear to heat up the kitchen. We had a nice spring mix salad with beets, oranges and avacado which is on my recipe page. I was on a kick with no churn ice creams for a while. I was looking for a new one to try when I found this dream! Simple if you have the right tools and out of this world, not to mention 3 healthy ingredients!
3 Bananas chopped and frozen
1/4 Cup of peanut butter
1 Tbls of maple syrup
Put your frozen bananas in a heavy duty blender or food processor and blend until almost smooth, you may have to add a touch of milk to get it going. When it is almost smooth add in your peanut butter and maple syrup and process until smooth.
Sophisticated Southern Girl 