Eggs Baked over Sautéed Mushrooms and Spinach
1 tablespoon olive oil
1 large leek, white and light green parts only, cut into 1/2 inch pieces
1 tablespoon unsalted butter
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce
1/4 cup dry red wine
5 ounces baby spinach
salt and pepper
4 large eggs
4 slices whole grain toast
Preheat oven to 350F. Heat up the oil in a deep skillet. Add the leek and cook over moderate heat, stirring until softened, about 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally until the mushrooms are softened and a lot of the liquid is released, 7 minutes. Uncover and add the soy sauce and red wine. Cook over moderately high heat, stirring until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.
Coat 4 1-cup ramekins or small gratin dishes with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake 10-12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes and serve with the toasts.
Salmon Mousse Cups
Yields 2 dozen
3 ounces cream cheese softened
1/2 cup butter
1 cup all-purpose flour
8 ounces cream cheese
1 cup fully cooked salmon chunks- or 1 can (71/2 oz) salmon, drained, boned and skin removed
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt
2 tablespoons chopped fresh dill
Beat the cream cheese and butter in a small bowl until smooth. Add flour and mix well. Shape into 24 balls. Press onto the bottom and up the sides of miniature muffing cups.
Bake at 350F for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For filling, beat the cream cheese in a bowl until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for 2 hours at least. Sprinkle with dill.
2 tablespoons unsalted butter
6 tablespoons light brown sugar
1 tablespoon Rum
2 tablespoons banana liqueur
1 tablespoon vanilla extract
1 teaspoon cornstarch
4 medium bananas-sliced
2 1/2 cups vanilla ice cream
In a medium bowl, mix butter, brown sugar, banana liqueur, vanilla and cornstarch until well combined.
Place this mix in a medium sauté pan and bring to a boil. Then fold in the bananas. Stir to combine and add the rum, ignite to flambé. Remove from heat and serve over vanilla ice cream, sprinkled with the pecans.