Deconstructed BLT and Eggs

For my birthday, my sister Jean sent me two books from my Amazon wish list. One was on photography, the other was this cookbook: Around My French Table: More Than 300 Recipes from My Home to Yours. I’ll be honest, I didn’t know a lot about this book but it was raved about in the blogosphere as one of the best cookbooks of 2010. Well, all that raving was well worth it — this book is awesome! I think Kelley spent a whole Thursday night while I was at volleyball one week reading it. Like a novel. Then, I picked it up one day, and the recipes had me practically drooling. Then we started making some of the recipes and discovered that they are (a) delicious, (b) relatively easy and (c) use ingredients that are accessible. (In other words, no, buy a 5 lb pork belly, cure it for a month, marinate it for two days in a mixture of Jamaican skhjfdybum, etc) These are recipes you can make on a weeknight.

Then I found this site french fridays with Dorie, where each week there is a recipe chosen from the book. The idea is that everyone makes that recipe during that week and everyone shares their links on Friday.

I’m happy to report that we’ve made 4 of the 5 September recipes now:

  • Corn soup: delicious, and a great use of an over-abundance of CSA corn
  • Creamy, cheesy, garlicky rice with spinach: also really tasty, and timed with a big bag of CSA spinach
  • Cinnamon-crunch chicken: really flavorful, although I don’t think I really got the ‘crunch’ part right
  • Honey-spiced madeleines: we have the pan, but we haven’t made these yet
  • Deconstructed BLT and eggs: this was Wednesday’s dinner

Despite a number of ingredients, making the deconstructed BLT and eggs was a relatively quick process.

First, I hard boiled some eggs

While those were boiling, I threw some bacon in a skillet

and sliced some cherry tomatoes (from our CSA)

When the bacon was done cooking, I made some croutons in the leftover bacon fat

I don’t have a picture of this (imagine some oil and vinegar mixed together and you get the idea), but I also threw some white balsamic vinegar and olive oil together to make a quick vinaigrette. Both of those ingredients were purchases from our Paris honeymoon last year (and this is a French cookbook – crazy!)

Then it was time to toss the arugula (CSA) with some chopped sun-dried tomatoes (Trader Joes) and the dressing

Toss in the tomatoes and bacon

then top with the hard boiled eggs

Finally… a little dollop of mayonnaise on each egg half and some salt and pepper

      

This was really tasty — definitely got that BLT flavor hit with each bite. I think the pepper (and the use of peppery arugula) really made this meal.

Plus, I just made a “deconstructed” dish. How Top Chef!!!

Flank Steak Dinner

This was a very quick dinner to prepare. The flank steak was grass fed and brought to us via the Braise RSA. The corn came from a trip to the West Allis farmers market last Saturday. And, the Tomato Tart? Well, that was from Kelley’s work on Sunday night (the tomatoes were from our garden).

Everything was delicious. The corn was super sweet. The meat was nice and beefy. And the tart was refreshing and fruity!

Mushy Joes

Early last Fall, I finally gave in to one of the America’s Test Kitchen promotional emails and ordered a free trial copy of Cook’s Country magazine. We didn’t end up subscribing to it because we chose to go with the slightly less country-sounding Cook’s Illustrated.

There is one recipe in particular in this particular copy of Cook’s Country (October/November, 2009) that has become a Kitchen Post favorite. It is especially a Mrs Kitchen Post favorite.

Reduced-Fat Sloppy Joes

Or, as I like to call them Mushy Joes

The good people at America’s Test Kitchen were able to reduce the calorie count of a traditional sloppy joe (570 calories) all the way down to 300 calories per Joe. How? Largely by replacing some of the meat with… wait for it… mushrooms!

First off, saute the mushrooms for about 5 minutes in a little bit of vegetable oil.

Then, dump them into your food processor.

Pulse them until they appear crumbled.

Mix the mushroom crumble with some onions and a sauce mixture and simmer.

Finally, add the beef.

And continue cooking until the beef is brown.

Mushy Joe!

Reduced-Fat Sloppy Joes (adapted from Cook’s Country)
serves 4 to 5

2 teaspoons vegetable oil
8-oz pkg of sliced mushrooms
1 small onion, minced
1 1/2 tsp chili powder
8 oz can tomato sauce
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tsp brown sugar
1/4 cup water
1 tsp cider vinegar
12 oz lean ground beef
Salt & Pepper
hamburger buns

Steps:

  • Heat 1 tsp oil over med high heat in large nonstick skillet
  • Add mushrooms and cook until browned, about 5 min
  • Transfer to food processor and pulse until mushrooms are crumbled
  • Heat remaining oil in an empty skillet (one with a cover available)
  • Cook onion and crumbled mushrooms, covered, stirring occasionally, about 8-12 minutes
  • Stir in chili powder and cook for another 30 seconds
  • Add tomato sauce, ketchup, Worcestershire, sugar, water and vinegar
  • Simmer over med low heat until vegetables are completely tender and sauce is somewhat thick. 10-15 minutes
  • Add the beef and simmer until the beef is no longer pink, about 5 minutes
  • Season with salt and pepper to taste
  • Divide among buns and serve!

Bistro Dinner Salad

After dining on several delicious meals from the McDonald family chefs last weekend during our Galveston getaway, it was time for a light homemade dinner. This recipe for Bistro Dinner Salad was featured in a MyRecipes.com article and was both tasty and easy.

File this one under: “will make again”