Eggs a la Kevin

I heard about a brunch recipe made by Pierre Schaedelin, chef and co-owner with Alain Ducasse of Benoit, in Manhattan and we decided to make it this weekend. The recipe, called "Eggs a la Kevin" apparently got its name because it is a favorite of one of Martha Stewart's editors. (Schaedelin also used to be a personal chef for Martha Stewart).

Here's the short version: first, we baked fresh tomatoes that had been cored, seeded and peeled, in the oven with olive oil, garlic and fresh thyme.

Then, we sauteed a couple of sliced onions in butter until they were caramelized. In a small pan, we cooked two sunny-side-up eggs briefly, then arranged the baked tomato and caramelized onion on the egg whites.


We topped with thin slices of Comte cheese and broiled in the saute pan for about a minute or less. Then we garnished with fresh chopped basil. It was fantastic!

Buvez: Bell's Two Hearted Ale (thanks Wom!) and Delirium Tremens.

Corn Chowder

Ok so it's the second post here and I'm already violating the title of the blog. As Kurt said, "So it goes".

Meg made some delicious corn chowder last night. Corn Chowder turns out it is a favorite of both of ours but we've never made it before. We were again working to get through the onslaught of vegetables, including corn, from the Cedar Circle CSA and this worked pretty well. Meg consulted a number of recipes and ended up working from Chris Kimball's Cooks Bible version and making a few improvements. There was lots of fresh Vermont onions and corn in it but the kicker was a fresh jalapeño which we forgot to sauté though it simmered in the chowder for a good spell. I think this actually turned out to be a good thing as it added a fresh flavor to the whole thing without overpowering at all.

It was absolutely delicious and we made some more good progress on our vegetable backlog!

Quesadillas? Oh yeah!

Yesterday, we made a nice lunch using some of the corn we've been getting as part of our CSA here in East Thetford, VT. We grilled it, mixed it with local goat cheese and added to corn tortillas for a delicious quesadilla. We were lucky enough to have some leftover salsa verde that we made with fresh tomatillas a couple days before to drizzle over the quesadillas.

Anyway, the quesadillas were awesome and we had a couple left over and used them as the basis for today's Sunday Brunch.

We grilled a couple poblano peppers, skinned them and cut them into strips. We then heated yesterday's quesadillas in a frying pan, plated them, added salsa, refried beans and strips of grilled poblano, topping it off with a couple of eggs fried sunny side up - yolks ready to roll.

We served this with some no-fat sour cream, some more refried beans and salsa, some leftover roasted vegetables, fresh cherry tomatoes, and a few choice bits of chipotle with adobo to add some fire. It was awesome! The quesadillas should be made fresh (the tortilla suffers during storage) but this was super convenient and oh so good.

Add to this a nice Red Sox 3-1 win over the Rays and we had yet another memorable Sunday Brunch!

Buvez: McNeils Warlord Imperial IPA & Long Trail Double IPA. Splendid indeed.

Why?

My wife and I try to make it a habit of reserving our Sunday's for time together, with a special focus on spending some time cooking up a delicious meal midday. It's our chance to improvise and play and more often than not results in some of our most memorable meals. Add a fine IPA or flavorful bubbly to the mix and it is the meal of the week.

We always talk about writing down what we cook (so we can remember to do it again) and I thought it might make a fun blog. I guess you'll be the judge of that.

Here goes!