I don’t know what it is but lately I am craving Fall dishes. Stews, soups, & carb-laden meals, gimme. I’m determined to enjoy this last bit of Summer to the fullest but I might dip my toe into Fall with this dish from Saveur.com. It has some wonderful flavors: feta, nutmeg, spinach, dill and a cheese that is new to me, Graviera. After a bit of research, I discovered that it is a fairly common cheese (iow: easy to find) and very similar to Gruyere which is, ahem, one of my all time faves. And it looks pretty easy, your basic stove-to-oven mac and cheese, just new ingredients.
I have a full weekend planned; it’s my nephew’s first birthday and we have a river-tubing trip planned. Last time I went tubing I came back with a scar on my back the size of a quarter and a compressed disc. Pray for me!
This week completely got away from me so instead of a recipe this Friday on Friday Recipe, all you get is this photo of a recipe I hope to share soon. Just looking at it is making my mouth water because it was one of the most delicious things I’ve ever eaten. Don’t hate me.
OK, I’ll give you just a few tiny hints: there may have been crepes involved. And a vacation. And the seaside. But that’s all I’m saying!
I don’t know if it’s all the pastries and sweets being passed around right now, but I’m craving good-for-me food lately. Now, as some of you may remember, in general I do not eat eggs. That is until I started craving hard boiled eggs a few months ago when I saw Bobby Flay making them on TV. Now I eat hard boiled eggs on a semi-regular basis, go figure.
Well, this recipe from Daphne Oz on The Chew now has me craving poached eggs, something I have NEVER eaten before and have always been repulsed by. OK, maybe it’s the hollandaise that I’m really attracted to, but the point is I want to make and eat this Eggs Florentine recipe. I even want to eat it over the whole grain bread that is recommended by Dr. Oz.
And don’t be intimidated by hollandaise sauce, that golden, velvety sauce of the gods. It’s as simple as dumping some eggs yolks and lemon juice in a blender and drizzling in some (actually, a lot) of melted butter and as sprinkle of cayenne. You can do it, I promise.