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Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}
Cod & Potatoes Poached in Milk {atop a Scotch Egg Sauce}. The day started with a ‘fresh as can be’ 1 1/2 lb. cod fillet. No plan for it, just a piece of fish too good to pass up. What I was craving, quickly became my motivation for making this dish. What I was craving, would be made from the leftovers. I set out on a mission to find the right recipe, that the next day, would beg to be turned into…Fish Chowder. This brilliant non-plan to accommodate my craving, almost went very wrong.
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Scotch Egg Sauce
Scotch Egg Sauce. ‘Scotch’ as in hard-cooked, not hard-liquor. This sauce brought back memories. The first bite gave me a warm familiar feeling and I remembered creamed eggs over toast. A breakfast for dinner meal we ate as kids and apparently liked. Looking back, it may have been one of the easiest (and affordable) meals Mom could get on the table in a hurry. I’m sure she ‘sold’ it in such a way that made it a favorite. So many things I’d like to ask her.
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Herbed Mashed Potatoes
Tips on Making Great Mashed Potatoes The type of potato is a matter of personal preference, we often make mashed out of bakers, all types work. Plan on a 1/2 lb. per person. Peel them or not, depends on whether you want a rustic or smooth finish. Cut them or not, the key is they need to be similar in size for consistent cooking time. If you peel them, cover them in cold water right away. Then drain them right before cooking and add fresh water (this gets rid of excess starch). Boil them gently until just fork tender (stick a fork in one, you should be able to lift it out…
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Eggs Baked in Herbed Spaghetti Squash Nests
Eggs Baked in… And I’m sold. That’s all I need to hear and I’m all in. Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant. Thank you to The Urban Poser for coming up with this one.
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Chocolate Mousse {Adventures in Chocolate}
After a week of sharing and reminiscing about New England, I give you my most favorite dessert, inspired by the Monadnock Inn’s secret Chocolate Mousse recipe. As I recall, several years ago, their recipe earned Gourmet magazine’s Best Chocolate Mousse award.
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New England Clam Chowder
As kids growing up, when we went out to a restaurant, what we ordered was routine (thank goodness I outgrew that phase). Even though Mom had it memorized and could have easily ordered for us, from as early as I can remember she insisted we order our own meal (and take our elbows off the table). The server would take our drink order first, mine was always Ginger Ale. Then they’d come back and take our meal order, mine was always a Grilled Cheese Sandwich and a cup of Clam Chowder. Always. When you grow up in New England, it’s not a matter of whether Clam Chowder is the ‘soup of the day’….it will always be on the menu.
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White Russian {TGIF}
Shelby came through the door tonight…Lilah could barely hide her excitment….and I, I just want to keep her. Ah the Empty Nesters! “Mom, do you know how to make a White Russian?” Why yes I do!
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Cauliflower Cheese Grits {Low-Carb Side}
From time to thyme we go on a low-carb kick. Cauliflower has become the new potato in our house. We’ve made Cauliflower Mash for years, but have recently begun turning it into other side dishes, like Cauliflower Rice, Cauliflower ‘Potato’ Salad, and Cauliflower Cheese Grits.
