Green Garlic Scrambled Eggs
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Green garlic is wonderful if you can find it, but I know it's not available in all markets. We're saving half of the avocado; it will keep for a day, wrapped tightly, in the fridge. You can substitute orzo for the barley, if you prefer.
Green Garlic Scrambled Eggs with Sliced Avocado Time: 10 minutes
Green garlic looks like a green onion or very small leek and has a wonderful, mild garlic flavor. Use it all, including the green tops. The eggs should be removed slightly underdone: the residual heat will finish cooking the eggs before you get your fork into them and they will stay more tender and creamy.
1/2 avocado (wrap the other half in cling film, making certain that the cut surfaces touches the film, and refrigerate for Saturday)
3 eggs
2 - 3 green garlic (or 1/2 medium leek plus 1 clove of garlic - use the other half for the barley)
2 tbs (1 oz, 25ml) crème fraiche or Greek yogurt
1 tsp cold, hard butter
2 tsp butter - any temperature
salt and pepper to taste
Green Garlic: Cut the stem ends off the green garlic and remove the outer layer.
Slice about 1/8" (.3cm) thick including green tops.
Leek and Garlic: If you are using a leek: clean it and cut in fourths the long way, including several inches of the green. Then slice it the same thickness as for the green garlic. Mince the garlic.
Avocado: Cut avocado, remove pit. Remove half from shell and slice. Divide and arrange on plates.
In medium nonstick skillet melt the 2 tsp of butter over medium heat. Add green garlic (or leeks and garlic) and sauté just until starting to come apart, about 3 minutes. They should keep a bit of crunch. In medium bowl whisk eggs. Add yogurt, salt, pepper and whisk. With a knife cut the 1 tsp of cold butter into tiny pieces and add to eggs. This will melt as the eggs cook making them really creamy. Add the eggs to the green garlic in the pan and with a spatula gently stir the eggs, mixing in the green garlic. When the eggs are almost, but not quite, set, divide them and put on plates. Serve immediately.
Glazed Salmon
with Tarragon Mustard Time: 30 minutes
Salmon is such a versatile fish and works well with many different flavors. Allow the fillets to marinated 10 minutes or so before baking.
2 salmon fillet or steaks, 6 - 8 oz each (200 gr each)
1 tbs brown sugar
1 tbs lemon juice
1 tbs soy sauce
1 tbs white wine
1 tbs olive oil
Tarragon Mustard
In a small bowl mix sugar, lemon, soy sauce, wine and oil. Put the salmon, skin side down, in a baking dish. Pour marinade over and let marinate for 10 - 20 minutes, spooning marinade over periodically. Bake in 400F (200C) oven for 15 - 20 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine. Serve with Tarragon Mustard.
Tarragon Mustard
1 tbs brown or whole grain mustard
1 tbs Dijon-style mustard
3 tbs crème fraiche or Greek yogurt
1 tsp dried tarragon
1 tsp dried chives
Mix all ingredients, at least 10 minutes before using.
Barley 'Risotto' Style, with Green Garlic Time: 25 minutes
We try to eat a variety of grains. I have always loved barley in soup...why not as a side dish? If you don't have it or like it, substitute Orzo, everything else the same. My barley cooks in 15 minutes, check your package and increase cooking time if needed.
1 tbs butter
1 - 2 green garlic or (or 1/2 medium leek plus 1 clove of garlic)
1/2 cup barley
1/4 (60ml) cup white wine
3/4 (200ml) cup chicken stock (you may need a bit more to keep it creamy - depending on your barley)
1/4 (1oz, 30gr) cup fresh Parmesan cheese, grated
Melt butter over medium-high heat in small saucepan. Add garlic/leek and sauté for 2 minutes. Add barley, wine, stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in cheese. Remove from heat and serve. It should be loose and creamy, if not add a bit more stock.
Asparagus with Butter and Pepper Time: 10 minutes
for green 20 minutes for white
Sometimes simple is best. When asparagus is fresh and flavorful, other additions are not (always) necessary .
8 oz (250gr) asparagus
1 - 2 tbs butter
1/2 - 1 tsp pepper
Snap off ends of asparagus. If they are thick spears and/or white, peel the bottom half of the stock, using a vegetable peeler. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed. When done, drain but leave in skillet. Add butter and sauté 30 seconds or so, until butter is melted and asparagus coated. Remove to serving plate, add pepper and serve.
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Cooking schedule: 35 minutes for menu |
Start to bake salmon |
Cooking for Two? Or more?
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