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Archive for July, 2014

I feel like eggs benedict is what classy people order at brunch in the city. At least that is how this dish makes me feel when I see it on a menu. While brunch is definitely a thing on the west coast, it is almost a part of life here on the east. You won’t hear any complaints from me, since the combination of hollandaise sauce, poached eggs, and a mimosa can be either the beginning of a great weekend, or the bookend to a fabulous night out.

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Crab Cake Florentine at Honey Honey Cafe in San Francisco: Poached eggs, crab cakes, spinach, and an English muffin with a side of tangy spiced potatoes.

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Eggs Chesapeake at The Old Ebbitt Grill in Washington, DC: Poached eggs, jumbo lump crab cakes, English muffin, and old bay spiced hollandaise sauce, with a side of cheesy grits.

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Benedict Johnny at Jane in New York City: Poached eggs, chicken sausage, tomato hollandaise sauce over crispy polenta cakes, with a side of home fried potatoes and peppers.

There might be a day where I get pancakes instead, but right now I choose brunch places based on their eggs benedict options!

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Sweedish

I don’t think I’ll ever get tired of these crunchy open-faced crackers topped with sharp creamy cheese and fresh tomatoes sprinkled with a little salt. The friend who introduced me to them calls them “Swedish sandwiches” and after the first bite, they are forever a part of my summer cravings. I moved coasts recently, and find myself back in the land of humid sticky summers. Any meal that doesn’t involve turning on the stove or heat is bound to become a part of my regular rotation. Particularly as tomatoes are currently plentiful and cheap, not to mention in season right now.

For one “Swedish sandwich”

– a piece of knackerbrod or crisp bread

– hushallsost ( or any kind of semi-hard cheese, I like Dubliner or a sharp cheddar)

– butter (softened)

– a slice of tomato

– salt

– fresh parsley or black pepper ( if desired)

———

1. Spread a thin layer of butter on the crisp bread.

2. Add thin slices or shards of cheese

3. Top with pieces of sliced tomato. Sprinkle a little salt over the tomatoes.

4. Top with fresh parsley or black pepper (if you like)

And..crunch!

 

 

 

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