Two weeks. The amount of time which has lapsed since I have graced these pages with an update. It has been a busy state of affairs indeed. In the last week, I have been contacted by two major corporate identities, both asking me to serve in various forms as a guest Chef, sharing my cooking savvy. The prospect is thrilling and I will fill you in with more details as I become privy to them.
Additionally, I have been serving as the food coordinator for an upcoming festival at Garst Museum located in my home town of Greenville, Ohio. The museum is an historical venue which houses memorabilia from the likes of Annie Oakley, Lowell Thomas, Tecumseh and The Treaty of Greenville as well as other local lore. The event is taking shape for its inaugural launch this July and should prove to be a stellar get together. If you are going to be in the Ohio valley July 30-31, mark your calendars and swing by The Gathering at Garst!
Then there was the much needed overhaul of our very outdated kitchen. You see, last June we moved into a circa 1920’s farm house situated on the edge of town. Although we embrace our farm roots, we were having a hard time embracing wall paper which would have been at home in my great grandmother Ruth’s farmstead. It was quite the chore getting things in shape. We dug through the first layer which resembled a plaid table clothe only to find an even more hideous layer below that was very early 1960’s Betty Crockeresque. Need less to say, we spent a good bit of time with scrapers in hand and now our walls are a much more pleasant warm gray hue. A few more designer touches and it will be Home and Design worthy!
Oh, and did I mention I have been cooking? Our overly loaded Fridge is a testament to that fact. Anyone care to help us keep the left-over situation at bay? It seems I always manage to cook for an army but we can only manage to muster a few meager troops around here. Needless to say, there is usually an abundance of goodness to go around. The following pictorial is a small sampling of what’s been cookin’…
I leave you with this simple recipe which I have culled from the mess to share with you.
Eggs Benedict Florentine
8 Oz Fresh Spinach, Stems removed and rinsed
4 English Muffins
8 Thins slices of Canadian Bacon or Smoked Ham
Dash of Ground Nutmeg
8 Large Poached Eggs
In a Large saucepan over medium heat, blanch spinach in two tablespoons of water. Cover until wilted, tossing once with a fork, about 3 minutes. Drain in a colander.
Place 2 muffin halves on each of four plates. Top each half with a slice of ham or Canadian bacon, 1 heaping tablespoon of spinach, and a sprinkle of nutmeg. Spoon on some of the Hollandaise Sauce then add a poached egg to each muffin half. Serve immediately.
4 egg yolks
3 tablespoons fresh lemon juice
1 tablespoon water
¼ teaspoon salt
Dash of cayenne pepper
1 cup butter (2 sticks) , melted
In a small, heavy saucepan over medium-low heat, combine yolks, fresh lemon juice, water, salt and cayenne pepper. Whisk constantly until mixture bubbles and begins to thicken, 2 to 3 minutes. Scrap mixture into blender. Add butter in a slow, steady stream and blend until all the butter is used and sauce is thickened, about 30 seconds.