Tuesday, August 25, 2009

Joining the blogging world... one recipe at a time

So I've decided to start a food-related blog on Steph's suggestion. Clearly she knows that I both love to talk and love food. So her suggestion that I might enjoy constantly writing about food was right on. I figure that this is a good medium for me to share some of the recipes that I have come across in my unending quest for wonderful recipes.

Anyone who knows me knows that I love to cook, love to eat and love to have people over to cook for. Perhaps not in that order. I sometimes can't wait to have a family so that the food can disappear more quickly and I can cook more. I quite enjoy pouring over cookbooks, picking out new recipes as the seasons change. I love exploring grocery stores in new countries to find odd and exotic items. And we often spend much time dodging the Agriculture Canada dogs at the airport upon return from our travels, so that our newest finds don't get confiscated - such as the mass quantities of vanilla we just brought back from Tahiti.

In any case, I guess I'll see what this develops into and how long I keep doing this. I'll start by posting the recipe that Steph had mentioned she wanted from me, as well another that I threw in as a bonus (ha!). Enjoy!

Baked Brie, Potatoes, Ham and Eggs

This is a favourite for brunch... right Katie?

· 4 large potatoes (1.125 kg)
· 1 tsp. olive oil
· 8 oz. brie cheese, diced
· 1 C finely chopped ham
· ¼ C each chopped fresh parsley and sliced green onions
· ¼ tsp. pepper
· salt to taste
· 8 eggs
· pinch of paprika

1. Cook potatoes until tender but firm, about 15 minutes; drain well. Refrigerate until cold. Cut into 1/4 –inch cubes.

2. Fry potatoes in oil, stirring often, until crisp and golden, about 10 minutes. Let cool. Stir in Brie, ham, parsley, onions, pepper and salt. Transfer to greased baking dish, spreading evenly. Make 8 wells in mixture.

3. Heat in 400°F oven until warm, about 15 minutes. Scramble eggs and pour over potatoes. Bake, uncovered, until eggs are set approximately 30 minutes.

Makes 8 servings.

Smoked salmon can be substituted for the ham.

Lentil Feta Salad

This recipe makes a great summer lunch and is perfect for bbqs or potlucks.

· ½ C slivered almonds
· 1 C dried green lentils
· 2 cloves garlic
· ¼ C olive oil
· 3 tbsp. red wine vinegar
· 1 tbsp. finely chopped fresh oregano
· ¼ tsp. salt and pepper
· 1 ½ C diced cucumber
· 1 C halved cherry tomatoes
· ½ C diced sweet or red onion
· 2 tbsp. chopped fresh parsley
· ¾ C crumbled feta cheese

1. In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside. (ok, I often skip this step because I'm too lazy - but I'm sure it'd be even tastier if I did this).

2. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Discard garlic. (ok, I also use canned lentils. Again, laziness.).

3. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.

4. Stir in almonds and feta. If serving at a bbq or special function, you may want to sprinkle a bit of feta on top.

For a vegan version, omit the feta cheese.

Makes 6 servings.