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Bacon, Eggs, and Strawberries Tonight

Bacon, Eggs, and Strawberries Tonight

I did not have the time or, more importantly, the inspiration to really cook tonight (yes, even I sometimes feel uninspired about food). Rather than resort to thawing out leftovers that sound less than appetizing at the moment, I decided that we would have bacon, fried eggs, and fresh strawberries.

It feels decadent, fulfilling, and almost exotic. Yet, it is so easy and requires no forethought. The eggs are very nice locally raised eggs, and the strawberries are frighteningly flavorful for this time of year.

It has that special occasion meal kind of feeling about it. Just more proof that no time of day is the wrong time of day for breakfast food. Give it a try!

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Breakfast of All Saints

Breakfast of All Saints

I have been meaning to post this since November. I thought I better get off my butt and post it now because some of you will probably think this is perfect for Valentine’s Day.

Halloween is my favorite holiday, and we had a very nice celebration last year, but one day is just not enough for such a great holiday. So, we decided to have a special breakfast the next day. Catholics celebrate All Saint’s Day the day after Halloween. That’s a long story that I explained very briefly in the Halloween, 2005 issue of the newsletter before it became a blog. Here is the breakfast:

Chocolate Covered Brie and Strawberries
Champagne
More strawberries or raspberries or both

The extra berries go in your glass with the champagne. We used raspberry champagne, and it was wonderful!

Chocolate Covered Brie and Strawberries

6.5oz goat brie wheel (or wedge)
16oz frozen strawberries (thawed)
2 cups semi-sweet choc (1 package)
¾ cup heavy cream
2 or 3 cloves garlic
1 ½ teaspoon butter
French bread

Slice garlic and place on a small baking sheet. Cover garlic with the butter (cut into small pieces or slices). Broil on top rack until the garlic browns. Watch it very closely; this only takes a couple of minutes. Remove from oven and set aside.

Place the brie in the center of a pie dish (I leave the rind, but you can try to cut it off if you want). Surround with the strawberries and their juice.

Melt chocolate chips and cream together in a double boiler stirring constantly (be sure to scrape the sides and bottom as you stir). Add garlic and butter to the chocolate and pour over brie and strawberries. Serve immediately with hunks of bread.

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Beef and Berries

Beef and Berries

This recipe serves two.

Beef roast (2lbs)
Butter (1 stick)
Lemon juice
Worcestershire sauce
Fresh garlic (about 2 tablespoons)
Bacon grease
Salt
Pepper
Fresh Strawberries

In a cast iron skillet, heat bacon grease on medium high. Preheat oven to 450. When the grease is near smoking place roast in the pan. Brown the roast for 2 minutes on each side. Put it in the hot oven for 10 minutes. Take it out of the oven and let rest (in the pan!) for 10 minutes.

Slice it up into about ¼ to ½ inch slices. Do this in the pan, if possible, you want all the juices in there. Then remove the slices (but not the juice) to a plate. Put the butter in the pan and heat on medium. Slice up the garlic and toss it in. let the garlic cook for about 2 minutes while you salt and pepper the beef slices. Toss in the beef, add a healthy amount of lemon juice and Worcestershire sauce. Let the cook for about 2 or 3 minutes. Flip all the meat. Cover and turn the heat down to it’s lowest setting for a few more minutes.

The meat should not be anywhere near done when you take it out of the oven. While it rests, it will cook more, but it should still not be quite done to rare when you slice it up. If, for some reason, it is further along than it should be when you slice it, put the lemon juice and Worcestershire in the skillet for about a minute, before you put the meat in. Then turn off the heat (the skillet will retain the heat), toss the meat in and turn immediately to coat both sides.

Rinse the strawberries and place them on two plates (about 2 or 3 good handfuls each). Place half the meat on each plate. Spoon some of the sauce over the meat. It will run over and get on the strawberries. That’s good, but don’t drown them. Put the rest of the sauce in small bowls for dipping the meat.

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Chocolate Covered Brie and Strawberries

Chocolate Covered Brie and Strawberries

This is my current favorite dessert. It’s more substantial than most desert foods, and very easy to make (much easier than baking a cake!) it makes a nice breakfast or appetizer. I use frozen strawberries because they are quick and easy and I know they will be ripe and flavorful. I DO NOT use the sweetened frozen berries, but you could if it isn’t sweet enough for you. raspberries would be good, too.

6.5oz goat brie wheel (or wedge)
16oz frozen strawberries (thawed)
2 cups semi-sweet choc (1 package)
¾ cup heavy cream
2 or 3 cloves garlic
1 ½ teaspoon butter
French bread

Slice garlic and place on a small baking sheet. Cover garlic with the butter (cut into small pieces or slices). Broil on top rack until the garlic browns. Watch it very closely; this only takes a couple of minutes. Remove from oven and set aside.

Place the brie in the center of a pie dish (I leave the rind, but you can try to cut it off if you want). Surround with the strawberries and their juice.

Melt chocolate chips and cream together in a double boiler stirring constantly (be sure to scrape the sides and bottom as you stir). Add garlic and butter to the chocolate and pour over brie and strawberries. Serve immediately with hunks of bread.

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