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Christmas Cooking Surprise

My first go at making Parmesan Mousse went well, but the surprise came in the spoils.

egg-parm-surprise-1

Onions and rosemary are cooked and steeped in heavy cream. Their flavoring work complete, they’re strained out and discarded. Looking at the strainer, I couldn’t help but take a flavor-filled bite. Some of the parm clings to the onion bits.

Hmmm. Grab a small leftover potato. Slice up a tomato. Combine and heat in the microwave, then broil for a few minutes in the toaster oven. In between those cooking steps, soft-cook an egg (I did a 6-minute steam). Top potato-tomato mix with cooked onion spoils and the egg.

egg-parm-surprise-2

Sometimes I surprise myself — in this case, delightfully so!

Here’s another quirk: The onions are mild since they’ve been well cooked; a good choice for me because I don’t like strong onions in breakfast dishes. But then I generously topped the dish with Frank’s Hot Sauce. . .

Merry Christmas to all; may the day bring you happy surprises.

 

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Smidge, dash, and in between

egg and cream

I am drawn to things a little off, a little quirky. Like this measurement in the scones recipe I got from my food editor friend:

Put an egg in a measuring cup. Add cream to just between 3/4 and 1 cup.

Makes me smile every time.

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