March Break Love

For once I feel quite good about what I accomplished over the break. There is nothing worse than feeling you slept the week away! I got up to some great sewing this week as well but I’ll share that later. For now, you’ll have to check out the magazine recipes I tried.

From Milk Street (March-April 2018):

Gruyère and Chive Omelet with Mustard Croutons p.4.

This seemed an odd recipe at first with the croutons in the middle of the omelet but if you think about it it’s just like eating it with toast. This recipe was truly dreamy and I’ll be making this one again for a quick weekday meal…

 

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Egg whipped with chives.
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Croutons soaked in a white wine reduction with grainy mustard and then fried. YUM!

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Serve with a green salad for the win!

In Rome, Broccoli Is a Sauce, Not a side p.7

Broccoli sauce, weird you say? Yup, a little bit but packs a flavour punch. Broccoli stalks are whizzed up into a sauce with seasonings. I’m just annoyed I didn’t think to make it for St. Paddy’s day. Next year…

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From Bon Apétit (March 2018):

Salted Caramel Chocolate Tart p.22

Very sadly I was not a fan of this tart and it took AGES to make! I think I prefer something sweeter. The crust was a bitter chocolate, the caramel was yummy but lacking something and, my fault, I didn’t use the best chocolate on the top so it tasted flat as well. Oh well, they can’t all be winners. The only thing good about this recipe was I got to practice making caramel and that is never a bad thing…

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An excellent method for getting tart pastry in the pan. Not like doing a pie crust where you roll the dough on the pin and lay it on top of the shell.

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Reserve dough off the edges to fill cracks after the blind bake.

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Clearly, my second attempt on the right was correct. You really do need to almost burn it. That light coloured goodness still tasted a treat.

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Looks good, right. I know! So sad it didn’t have the flavour for me.

Twice-Roasted Squash with Parmesan Butter and Grains p.89

Soooooooooo tasty. As the weather this break was horribly grey and depressing I felt ok making this fall-like recipe…

 

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Roasted Squash for the parmesan butter mash.
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Filling. Used farro but I think quinoa would have been nicer.

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Saving the best for last…

Spiced Sweet Potato Sandwich with Feta P.63

Holy cow, this was the sandwich of champions. I can’t express the awesomeness of this sammy! It had a layer of feta, roasted sweet potato, lemon and garlic mayo, pickled red onion and beets and fresh herbs. I can still taste this dreamy concoction…

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I have to make this again soon! Yum, yum, yum.

 

 

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