Thursday, April 4, 2013
A COLD Spring Break in PCB and a Wonderful Easter
Headed to Panama City Beach for the Crimson Tide Spring Break Week. I got ONE day on the beach, then it got too cold.
Much to the boys' delight, the college gals were still running around in bikinis.
We made the normal circuit. Had a blast. Came home on Good Friday.
I've known Rene his entire life. Was at his mamma's baby shower! Now the kid is getting ready to enter law school. How time flies! (He fell in love with my Barnabas and his thumbs!)
This year, I tried something new. WOW! This will be our new yearly brunch!
Creamy Baked Eggs with Asparagus and Pecorino
Butter for ramekins
6 thin asparagus spears, ends trimmed
4 large eggs
1/4 cup milk
1/4 cup lightly packed shredded pecorino
Pinch of sea salt or kosher salt
Freshly ground black pepper
1. Preheat oven to 275°. Lightly butter two 4-oz. (1/2-cup) ramekins or ovenproof bowls and set in a baking pan just big enough to hold ramekins.
2. Slice asparagus thinly on the diagonal. Bring a small pot of water to a boil. Add asparagus; cook until just tender-crisp, 1 to 2 minutes, and scoop out into a colander. Keep water boiling, covered.
3. In a bowl, beat eggs with milk until smooth. Stir in cheese and salt. Divide mixture between prepared ramekins. Top each with half the asparagus and sprinkle with pepper.
4. Set ramekins in baking pan and put in oven. With oven door open, carefully pour hot water into baking pan up to the level of the eggs in ramekins. Bake until eggs are set in centers (touch to test), about 45 minutes. To remove ramekins, carefully pull oven rack out partway; lift ramekins from pan with tongs and set aside. Push rack with pan back into the oven to cool. Serve eggs immediately.
Dinner was a great success. I picked up a 6 1/2 pound Leg of Lamb, stuffed it with loads of garlic, topped it with lemon juice, rosemary and cracked black pepper.
I roasted it on a "rack" of lemon halves.
The lamb was delicious, and the gravy was outstanding.
Served this with something new this year:
Crash Hot Potatoes
12 small yellow potatoes
3 tablespoons olive oil
Fresh ground black pepper
In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
Preheat the oven to 475F.
Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!
Place 1/4 pat of butter on top of each smashed potato before baking.
Top each smashed potato with grated Cheddar before baking.
These were YUMMY.
Finished up the dinner with Spinach Souffle (Stouffer's), and had planned on Pecorino/Butter stuffed and baked Vidalia Onions, but forgot them.
I hope that everyone had a pleasant Easter!