Eggs Baked in Avocado

Eggs Baked in Avocado-1

Eggs Baked in Avocado is as easy and foolproof a brunch as you’re likely to find, unless your local patissière delivers bags of warm fresh-baked croissants.  If you happen to come into some warm croissants or decent bread to serve with the eggs and avocados, all the better.  Baked avocadoes are delicious, but it’s hardly surprising most people have never eaten one, not when a ripe avocado is so good with just a squeeze of lime and a bit of salt.  A baked avocado has a rich, deep flavor that loves complimentary fat, like an egg yolk or cream, or the acidic contrast of a salad.  As we were pulling the elements of this post together I suggested topping the eggs with a spoonful of crème fraîche and calling it a day.  Not Jody.  The rule in our house is, once you open an avocado, you eat it–or you make sure someone else does–that same day, so just setting aside the cup of avocado flesh leftover from making a bit of room for the eggs was completely unacceptable.  You’re the lucky beneficiaries – you get eggs baked in avocados, served with a spicy avocado salad and crème fraîche.

Ginny’s Mexican Corn Salad

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Mexican Corn Salad is a riff on the south-of-the-border street food classic – grilled corn served with lime, mayo and cheese.  Except there was no room on our grill, so Jody’s sister Ginny, the creator of the dish,  threw it in the oven just to see what would happen.  It didn’t get smokey or charred, the way it would have on the grill, but it worked out fine nevertheless.  Testing the salad four times in the last two weeks (i.e. fed our kids and their friends), confirmed what we’ve always suspected: whether the corn is local or not is way more important than whether it’s cooked on the grill or in the oven.  We sampled corn from Whole Foods, from a farmers market down on the Cape and from our neighbor outside of Boston, Allandale Farms.  That latter two choices made corn salads that sing – the Whole Foods option was okay (the kids hoovered it up), but not in the same league as the farm stuff.   Don’t cheat yourself.  If you’ve got local corn available, use it–even if you just steam it.  People get a little loopy about corn, perhaps because it shows up so late in the season.  I’ve seen people who would sneer at an out of state tomato pawing through a mound of imported supermarket corn in June, obsessively wrenching apart  the husks to peer into the crown, invariably disappointed.  What are they hoping to find?  Do they really think that the starchy ears trucked in from ten states away will be any good?  Have tomatoes taught them nothing?  If peace, love and happiness aren’t growing in your own back yard–at least when it comes to corn and tomatoes–then they probably aren’t growing anywhere at all.

Bicycle Spring Rolls

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There comes a time when every cyclist reaches into a jersey back pocket, extracts a pro-biotic hyper-nutrient choco-green exfoliant chia protein bar and instead of ripping away the wrapping like the savage carbo-craving road shark she is, she freezes.  Tongue, stomach and heart revolt.  A chilly voice in her head announces the rebel demands: We don’t want to eat an energy bar.  Ever.  Again.  Last year, reflecting on the long PanMass Challenge ride she’d just finished, Jody said to me, “I am sick of f_______ energy bars!  I can’t stand it!  Next year I’m going to make my own.”  Fortunately, she reconsidered.  And that’s why you’re being treated to Bicycling Spring Rolls this week.

Turkey Risotto with Saffron and Preserved Lemon

Making risotto with the remains of the holiday bird is tradition in our family.  Thanksgiving or Christmas, turkey or goose.  No matter.  One decent risotto polishes off all the goose leftovers, but turkeys tend to be a bit more generous, with enough leftovers for sandwiches and a risotto, like this week’s Turkey Risotto with Saffron and Preserved Lemon, and maybe even a soup (e.g. Turkey Soup with Baby Bok Choy and Rice Stick Noodles). 

Seared Brussels Sprouts with Vietnamese Dipping Sauce

The idea was to come up with a side dish for Thanksgiving.  But after much soul searching and a brainstorming session based on What do you do with Brussels sprouts? we decided that the world wasn’t crying out for another version of brussels sprouts with bacon.

You’re welcome.

Instead we’re offering Seared Brussels Sprouts with Vietnamese Dipping Sauce.  People who do not love Brussels sprouts (me) love these.  

Grilled Corn with Pepper Pecorino Butter

If you give a mouse an ear of grilled corn, he’s going to want some grilled peppers to go with it.  Or vice versa.  The peppers have been so beautiful of late that we can’t stop eating them, or trying to figure out what else to eat with them.  Now that corn is coming into view one of the treats of the season is Grilled Corn with Pepper Pecorino Butter.

Fireworks for the Fourth of July – Pickled Eggs 3 Ways

Pickled Eggs 3 Ways is the final and most colorful installment in our recent trilogy of egg recipes.  We made two batches of each of these eggs, a week apart, both to test the recipes and so I could photograph the process from pickling juice to finished eggs.  As I write this the first batch of three dozen eggs is nearly gone–in case you’re wondering if kids will eat pickled eggs,  the answer is Yes, they will.  Who can resist wedges of a saffron and purple egg, child or adult? These eggs are tart, but not completely sour (note the sugar in the recipes), which makes them a flexible dining companion.  Of course pickled eggs are the ultimate picnic food–festive, not prone to spoilage, and given to pairing nicely with other preserved items like cheese, smoked fish–and great beer.  They stand out with mixed greens–and when combined with with wasabi mayonnaise make a killer egg salad

Wilted Green Salad with Fresh Chickpeas, Feta and Greek Yogurt

Craig Claiborne, the late pioneer of food journalism for the New York Times once wrote a New Year’s Day column that included the line, “Blessed indeed is the household whose refrigerator contains an overlooked tin of caviar.”  Yes, well.  For most of us, caviar times may be gone, but that only means the return of our salad days.  Substitute chickpeas for caviar and you’re halfway to Wilted Green Salad with Fresh Chickpeas, Feta and Greek Yogurt.

Garlic Love – Skordalia with Parsley Salad

  In my personal desert island larder (you know, What would you take if you had to choose only a dozen or so dishes or ingredients  on a desert island for the rest of your life?) Skordalia with Parsley Salad would surely rate shelf space.*  And not because it includes potatoes.  But because it includes …

Turkey Soup with Baby Bok Choy and Rice Stick Noodles

What a crazy few weeks it’s been–mostly due to Jody’s schedule around the opening of TRADE (doing well, thank you very much).  Five pounds of additional padding has mysteriously appeared around my waistline, the price for ignoring my bicycle and spending too much time sitting at the TRADE bar nursing a Delirium Tremens in hopes …