Simple and Light Friday Morning Food

Okay, you don’t have to have this on Friday, and you don’t even have to have it for breakfast at all. I made this on a Saturday afternoon.

Scrambled Eggs with Tomato, Basil and Salmon Cream Cheese

Ingredients

  • 4 eggs
  • 1 tbsp milk
  • 1 tsp chopped basil (preferably fresh)
  • 1 fresh tomato, chopped
  • 1 tbsp fresh, unsalted butter
  • 1 tbsp Philadelphia Salmon Cream Cheese
  • Himalayan Pink Salt and Freshly Ground Pepper for garnish
  • Method

    Beat the egg with the basil and milk until you cannot see any of the egg white.

    Put a skillet on the stove and heat it to medium. Put the butter in the skillet, and swirl it around so it coats the sides of the pan as well.

    As soon as the butter is melted, add the egg mixture. Scramble the eggs, and just before they are finished, add the tomato and cream cheese. Mix in the pan.

    Serve with the salt and pepper. Enjoy

A Little Italian, a Little French, a Little Mexican

Recipes in this post

I am Catholic, and I remember as a child that you ate fish on Fridays. There are all sorts of rumors why that is – the only real reason is that the flesh of land animals was restricted on Fridays, not to promote the Italian fishing industry. I think that eating fish on Friday is a good thing. It’s a good way to remember to keep fish in your diet, and there are so many varieties you are always guaranteed a good meal!

When I looked in the pantry on Monday, I saw that I had a can of clams, Parmesan and a box of linguine. Yum! Friday was taken care of, all I needed was some white wine.

Chicken In Wine Mushroom Sauce I went to the grocery on Monday, and found mushrooms on sale, so I picked up the mushrooms and a bottle of Two Buck Chuck at Trader Joe’s. I drank some of the Chuck, and I used some for Chicken in Wine Mushroom Sauce.

That was really good, and we still have a little bit in the fridge.

A Little French

But, the reason for this post is the Linguine and Clam Sauce. I thought that garlic bread would be a good accompaniment. I have a little mini food processor, that does a wonderful job with garlic butter. Have a look at the The Right Tool for the Job page for my recommendation on that.

Garlic Bread
My recipe for Garlic Bread is available on Big Oven, and it calls for Italian Seasoning. Well, I went to Cost Plus World Market a while ago and bought Herbs de Provence and Italian Seasoning in large packages. One I marked (the Italian), the other I did not. Of course, when making this that night, I used the wrong one. Guess what! It was wonderful with that hint of lavender – and that’s the French in the title.

The only thing I did not have on hand was basil, but I did have cilantro – how was that going to taste? That’s where the Mexican comes in.

And now, without further ado, is the recipe for Linguine with Clam Sauce and Garlic Bread

Ingredients:

Clam Sauce

1 can chopped clams
1 bottle clam juice
2 garlic cloves, chopped
1 glass of white wine
2 tbsp butter
1 tbsp cilantro chopped
Linguine

Garlic Bread

1/2 stick butter
2 tbsp Parmesan cheese
2 garlic cloves
1/4 tsp Herbs de Provence
Loaf of French bread

Method

Linguine and Clam Sauce

Put a large pot on to boil for the pasta. The best thing to use is a dedicated pasta pot. Add a little salt to the water, but do not add any oil, it just makes the pasta greasy. When the water has come to a boil, add the pasta and cook for about 7-8 minutes, or until the pasta is al dente.

While the water is coming to a boil, melt the butter in a sauté pan and add the garlic, being careful not to let the garlic burn. When the garlic is translucent add the clams, clam juice, and wine. Reduce the heat and let it cook down to about half. Add the cilantro, stir and serve over linguine. Top with more Parmesan.

Garlic Bread

Put the butter, cheese and herbs into a small food processor and mix throughly. If your bread has not already been sliced, make slices that do not go all the way through, and butter each side of each slice. Wrap up in foil and bake in 350 oven for about 10 minutes.

Cold Rainy Day Friday Food – Clam and Red Snapper Stew

Cheverny_wine_and_mussles_food_pairingRecipes in this post

It’s cold and nasty today – the kind of cold that makes your bones hurt, so I’m going to make my favorite fish stew tonight with some nice garlic bread and a glass of wine.

When you make this, make sure that the shell fish you buy is still alive, so go to a reputable fishmonger to get your shellfish. The shellfish should be on ice, and you can ask the fishmonger to put in some ice when the fish is bagged up, especially if you live far away.

Here’s my recipe:
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