Tomorrow, being Sunday, is actually a day of rest both for my blogs and for the A to Z challenge. However, having missed A and B I am publishing my A recipe and B on bees tomorrow. One problem with this A to Z challenge is trying to read lots of other blogs. It takes a lot of time. Some bloggers work as well and I imagine they don’t have all the time in the world to hunt around for other people’s posts. I personally am very grateful to all the bloggers who do find me and especially those who comment on what they read. Thanks so much.
Funny, we were sitting watching TV the other night and my name came up on the screen as a caller (feature of our phone system) then I realised the number was our cell phone. Couldn’t figure it out so I answered. It appears that someone in the building had picked up our cell phone in a parking lot and didn’t know what to do, however, his son realised the thing to do was call “home” so he did and got us. Matt didn’t even know he had lost the phone off his hip. Can’t figure out how it would have slipped off his belt anyway. We don’t use it much, but carry it for emergencies.
As you will see, the recipe is one by Jacques Pépin who is one of my favourite chefs. Some years ago I watched a video of his giving lots of kitchen tips. I have been trying to find that video ever since. One tip I have followed ever since is how to hard boil eggs. I keep a bunch of florist pins in a cork. I take the eggs and prick a hole in them on the thick end. I then place them in cold water and bring them to the boil and cook for 10 minutes. I then put them straight into cold water. I have never, ever, had a problem with hard cooked eggs since. Nor do I get those horrid green edges to the yolks by preparing them this way. By the way, if anyone knows of the video I am looking for, please let me know. He had tips on knife sharpening which I have also used since, but sadly I cannot remember all the tips in the video. I had a comment from someone the other day who said she couldn’t boil water and as I replied, my mother always said boiling eggs was actually very difficult. The English used to eat a lot of soft boiled eggs, sitting in egg cups and having fingers of toast (soldiers) dipped into them. A delicacy well worth trying. Personally I never cut the top off so far down the egg and I am very careful not to spill the yolk all down the sides. In fact, as a kid, I was so anxious not to waste the yolk, I would swallow the yolk of a fried egg whole, after I had eaten the white of course.
Tonight I shall be cooking a lamb roast which will be served with mint sauce and French gravy with roast potatoes. To us, lamb is traditional for Easter although lots of people in North America serve ham or turkey, both of which I like of course. Not much I don’t like. Tomorrow Lindt bunnies!!!!
Turner Classic Movies has been showing a bunch of Doris Day movies. I have to say I got a tad tired of them. I always enjoyed her movies, but not a whole bunch in a short space of time, no thanks.
This is a favourite recipe of ours and one which I posted some years ago. Matt is the one who makes it and I have never figured out how one could cope with it for a dinner party, so when we do have it, we hog it for ourselves.
Galette with Potato and Spinach
Happy Cooking by Jacques Pepin
Serves 4 (they say)
This main course vegetable dish is prepared in a non-stick skillet or omelet pan so it will release easily when inverted onto a plate for serving. The word galette denotes a flattish, disk shaped pancake here; this one is really a “sandwich” of potatoes pan fried in a skillet with a filling of garlic-flavoured spinach. This galette is especially good in summer with a green salad accompaniment
1 lb. spinach
1 1/2 lbs potatoes (3 or 4) preferably Yukon Gold
3 Tbs virgin olive oil
1 Tbs unsalted butter
1/2 tsp salt
4 large cloves garlic, peeled and very thinly slices (1 1/2 Tbs)
1/4 tsp freshly ground black pepper.
If you will bake the galette immediately after preparing it, preheat the oven to 400°F. Remove and discard the tough stems and damaged leaves of the spinach and wash the rest.
Wash the potatoes, peel them and cut them into very thin slices by hand or in a food processor fitted with a slicing disk. Wash the slices, drain them and pat them dry with paper towels.
In a 10-inch nonstick ovenproof skillet (preferably an omelet pan), heat 1 Tbs of the oil and the butter until they are hot. Add the potato slices and season them with 1/4 tsp of the salt. Sauté over high heat for 2 or 3 minutes, gently stirring the potatoes, until all the slices are coated with oil and butter and are just starting to soften and become transparent. Transfer the potatoes to a plate and set them aside.
In the same skillet (unwashed), heat 1 Tbs of the remaining oil until it is hot. Add the garlic and sauté it for 10 seconds. Then add the spinach, the remaining salt and the pepper and sauté for about 2 minutes, until the spinach is wilted and most of its liquid has evaporated. Transfer the spinach to a plate and set it aside.
Place the remaining Tbs of oil in the same skillet and arrange a layer of potato slices in an attractive pattern to cover the bottom of the pan, extending about 1/2 inch up the sides. Place another layer of potatoes on top, using half the potatoes for the two layers. Spread the spinach on top of the potatoes and cover it with the remaining potatoes (the recipe can be prepared to this point up to 6 hours ahead.)
When you are ready to serve the galette, bake it in a 400°F oven for 30 minutes. Remove the skillet and place it on top of the stove over medium to high heat for 2 to 3 minutes to brown the bottom layer, shaking the pan so the bottom of the galette doesn’t stick to it. Invert the galette onto a large plate or platter and cut into wedges to serve.
Have a great weekend