Itinerant Muse

Tribute to a Great Chef ~ Gray Kunz

Last week my daughter, her beau and I went to Cafe Gray in the Time Warner Building for a last hurrah and tribute to the greatest ~ and most talented chef I know ~ Gray Kunz.  Sadly, his beautiful restaurant, Cafe Gray, will be closing its doors on June 28. 

A brief provenance about Gray ~ I have known Gray since 1990 when he arrived in the US, a fresh young, talented (and highly coveted) chef from Hong Kong's Regent Hotel.  Putting him on the premier culinary map became a road race between the NY Times restaurant critic, Brian Miller, and Gael Greene, the gourmet guru from New York Magazine.  Who's review would hit the news stands first?  Gael won and both she and Brian gave Gray rave reviews short of standing room only at a Broadway Theatre Tony Award-winning show.  However, when Ruth Reichl, restaurant critic from the LA Times, came to NY as the restaurant reviewer for the New York Times (She is currently Editor in Chief at Gourmet magazine), Gray's true talent was unleashed to the world through her very distinguished and discerning palate.  To my mind, no food critic related to the foodies of the world more sensory tastes and experiences of Gray's ingenious food than Ruth.

And, in the 18 years that I have known Gray, his talent has reached the pinnacle of culinary ingenuity and taste.  He is not publicized as much as Jean Georges Vongerichten or Daniel Boulud ~ he is much too unassuming ~ yet, personally, I think he surpasses both in his talent and his cuisine.

Our last night at Cafe Gray, my daugher's beau wanted to experience everything because he had never tasted Gray's genius.  So we ordered several different dishes to savor all varieties of flavors ~ and, Gray, gracious Chef, also sent out several samplings of complimentary dishes for us to taste.  I have included photos of a few special dishes.

 

Perfectly cooked lobster tail in a lemon grass bath

Skewered and grilled salmon squares

 

 

 

 

 

 

 

                        Taro crusted cod

 

Flan with bananas in caramel sauce, topped with vanilla ice cream garnished with banana tuiles

We also enjoyed warm sugared mini-donuts filled with raspberry jam with chocolate and vanilla custard sauces for dipping ~ so yummy!  And a towering s'more layered with chocolate wafers, ice cream and fudge sauce.  The flan and the s'more were compliments of the Chef.

This is Cafe Gray's last week.  However, you can experience Gray's culinary brilliance at his other restaurant, Grayz at 13-15 West 54th Street where the legendary chef creates an entirely different cuisine in a more casual, club-like ambience.

Farewell Cafe Gray and thanks to the Chef for bringing us four years of the ultimate dining experience!

 

Culinary Cruisin' in New York

Friday, May 16, was a miserable, dreary and rainy day ~ more like early April than mid-May. Due to rising gasoline prices, I was trekking into NYC via NJ Transit ~ not a pleasant experience toting luggage on wheels. I was meeting my dear friend from Milwaukee whom I have known since fifth grade. She was returning to Scottsdale, AZ from South Africa, having been that country's guest as a high-end travel consultant. We had not seen each other in more than 20 years until she had come through New York two weeks earlier, where for one night, we met for drinks and dinner. At that time, she invited me to join her in NY for the weekend, with specific requests. She wanted to go to Gray Kunz's new restaurant, Grayzand to Daniel Boulud's DB Bistro. Being the foodie that I am and somewhat connected, the reservations were my job; she would get theatre tickets. Well, Gray Kunz is a friend of mine, so I opted to make reservations at Grayz for Friday night. Gray would not be there as he was in Madrid for his daughter's graduation. However, he generously and thoughtfully sent several special tastings to our table. Unfortunately, I couldn't photograph these specials as I was fumbling in the semi-dark dining room with my daughter's borrowed camera. I did manage to shoot my friend's entree, a succulent pair of weisswurst with a soft pretzel and a hearty dollop of hot grain mustard ~ the pretzel was unlike any I have ever tasted ~ soft pillow-like on the inside enveloped in a tasty, ligthly salted crust.  To start, she had a spicy cauliflower potage perfectly seasoned with cumin, coriander, cinnamon and clove ~ and the cauliflower flavor was quite subtle and delicious. For my entree, I had a moist filet of halbut cushioned on a lightly spiced red pepper and eggplant coulis evoking flavors of Asian cuisine.  Our table decoration was also Asian-influenced,simply a clear round vase with one magnificent Calla Lily rising above the rim while its lengthy stem was artfully coiled in the vase.  So beautiful ~ so elegant!  Located in an historic townhouse once owned by the Rockefeller family at 13-15 West 54th Street, the dining room is reminiscent of an exclusive club decorated in warm earthy tones of wood with brick walls and softly lit fixtures reflected in mirrored accents throughout.

Saturday, we started out late morning with all good intentions of visiting MOMA before going to the theatre to see "Cry Baby."  However, there was a lively street fair on Sixth Avenue and we could not resist the bargains.  My friend did detour into a leather accessories shop and cleverly negotiated a beautiful handbag down from $450 to $300 ~ no wonder she is a great travel consultant!  We managed to get to MOMA right about lunchtime, visit the museum bookshop and head to The Modern for lunch, Danny Meyer's restaurant at MOMA.  What a culinary treasure!  We ate in the bar room surrounded with spectacular floral arrangements.

These gorgeous calla lilies welcome guests into the spectacular bar room and dining room, which opens onto a beautiful garden.

l

Wild mushroom potage with roasted chorizo ravioli

was the first course choice of my friend.  The previous night at dinner, she had politely told me that she did not like to share her food, although she did allow me a bite of the delicious pretzel.  As she swooned over the intense melange of mushrooms in a base of mushroom puree slightly thinned with cream, not wanting to be slapped with a soup spoon, I waited patiently for her to offer a taste.  She did, and the flavors of the mushrooms just burst with woodsy, earthy flavors on my palate. The barrier broken, she offered me a chorizo ravioli, which I divided in half as I hadn't tasted my selection, grilled shrimp with a cabbage and gruyere cheese salad.  The ravioli was roasted to perfect crispiness with paper-thin slices of chorizo on top ~ a perfect accompaniment to the potage.  My artfully presented entree was replete with four jumbo-size grilled shrimp complemented by a blend of julienned green cabbage and gruyere cheese in a light, savory vinaigrette.  Second course for my friend was a veal and goat cheese terrine in a watercress coulis lightly speckled with harrissa pepper oil.  It was a very light dish with mild flavors co-mingling gently to enhance each ingredient.  Our server, Anthony was an amazing attendant, totally knowledgeable about all the items on the menu ~ honest in his recommendations and surprisingly well informed as to the ingredients in all the dishes we had, with one exception which he quickly found the answer to.  That was in the dessert that he had strongly suggested we try, and are we happy we listened to him!  The dessert was to die for ~ and, I never have or rarely have dessert.  The died and gone to heaven dessert is: Beignets with maple ice cream, caramel sauce and mango marmalade ~ the warm beignets are nestled in a napkin, the scoop of maple ice cream is in a small ramekin-type cup, as are the caramel sauce and the mango marmalade.  As Anthony explained, we could mix and blend however we wished.  The beignets, better than any served in New Orleans, were warm soft pillows of sweetness tinted lightly with rum; maple was intense in the ice cream, as was mango in the marmalade and the caramel sauce was pure caramel ~ absolutely divine ~ a dessert I will remember always.  As I will Anthony ~ what a fantastic server ~ oh, the ingredient he had to find the answer to ~ rum in the dessert ~ we thought it was in the ice cream.  He told us, it was in the beignet.  Anyone visiting New York, should definitely visit Modern and, if you can, ask for Anthony's table!

Because we had such first class service at The Modern, we could leisurely taxi over to The Marriott Marquis Hotel where the Marquis Theatre is located.  "Cry Baby" is a fabulous rock and rolling production circa 1950's about a squeaky clean country club teen who falls for an Elvis-like rocker from the other side of the tracks.  The set design and choreography were phenomenal.  What totally caught my attention beyond the drama of dance and design were the lyrics.  The songwriters truly tipped the cutting edge of being hysterically funny, ingeniously clever and slightly bawdy.  Up for several Tony awards, this play is a "must see" if you are visiting New York.  Oh, a tip ~ my friend, the ingenious travel consultant, managed to negotiate a substantially lower ticket price by bringing up the state of our economy.  If you enjoy bargaining, go for it ~ you may save yourself a significant amount of money. 

After the theatre we sauntered back up Sixth Avenue where my friend bargained once again for gifts to take home ~ pashmina/silk scarves and beaded evening bags ~ she came out way ahead!  Dragging her off from her bargainings, I took her to the Time Warner Building where we enjoyed cocktails at Cafe Gray ( due to close on June 28).  After one leisure cocktail, we quickly retreated to the Park Lane to refresh, change clothes and head out to Daniel Boulud's db Bistro for a 7:30pm reservation.  Cabs were as scarce as camels on the FDR.  I called to alert the restaurant we were stuck waiting for our very agressive doorman to land a taxi ~ which he did after a half hour wait.  Arriving at db Bistro at 8:05, the host was most gracious about our delay. 

However, when we arrived at our table, tightly situated elbow to elbow on a banquette, the perky young lady at the next table greeted me with the fact that I would have to move if she had to go to the Ladies Room. Not exactly the welcome one would expect at any of Daniel Boulud's fine restaurants. However, the server was very polite and attentive and, once we had ordered, suggested how we should be served. I was having two appetizer specials and my friend was having the original db hamburger  ~ a blend of sirloin filled with braised short rib, fois gras and black truffles on a Parmesan bun with pommes frites. I was having the Chef's Alsatian Tarte Flambee with fromage blanc, bacon and onions and Tuna Tartare. Unfortunately, all of the three Specialites de la Maison were disappointing and surprisingly without much flavor.  There was no hint of truffle or fois gras in the hamburger, and the Tarte Flambee and Tuna Tartare were dishes I could have made with more flavor and interest in my own kitchen.  Daniel Boulud's db Bistro fell well short of our expectations and was extremely pricey as well.

Our evening ended a few steps west at The Algonquin Hotel for a nightcap.  Matilda, the umpteenth generation of legendary cats-in-residence greeted us purr-fectly at the door, then went into hiding in the luggage room when I wanted to stroke her silky coat.  It was a perfect weekend, ending with a wonderfully reminiscent evening in an old stomping ground with a wonderful old friend.  

Mother's Day Mania

The two busiest dining out days in the world of restaurateurs are Thanksgiving and Mother’s Day. And while it is always a pleasure for moms to be wined and dined, the hassle of crowded and sometimes noisy restaurants doesn’t hold a candle to being pampered with an elegant, relaxed day at home where everyone is “at your service.” That could be breakfast in bed, reading the Sunday paper with soothing music on the stereo or a luxurious candlelit, scented bubble bath secretly indulging in a juicy book, or a fabulous brunch with a delicious cocktail prepared and delivered by your significant other(s) albeit hubby, boyfriend or children. In the past, my son, a former chef and excellent cook, has presented the last scenario to his mom and sister. However, this year he is the server at a very upscale Italian restaurant in Red Bank, NJ (Gaetano’s), which is fully booked ~ so I am on the wined and dined circuit this year. However, I found a fabulous recipe that I would love to have prepared for me along with a selection of unique cocktails to whet my palate prior to dining. And since I will not have the pleasure of experiencing the perfect Mother’s Day menu at home, I wanted to share the recipes and plan to savor them at another time. The recipe I found on Food & Wine online ~ it is the very deliciously decadent Lobster Eggs Benedict http://www.foodandwine.com/recipes/lobster-eggs-benedictThe pre-brunch cocktail options are: Sangrita (a recipe from Partida Tequila, www.partidatequila 2 oz. Tabasco or Cholula Hot Sauce 1 oz. lime juice 7 oz. orange juice 2 oz. grapefruit juice 1 tsp. salt 2 tsp. freshly ground pepper 15 oz. tomato juice 1 Jalapeno pepper (cut in half with seeds) Add all the ingredients into a pitcher. Stir until salt and pepper are dissolved. Let the mix blend for 15-30 minutes. Taste for heat level periodically and remove the Jalapeno and seeds when desired heat is reached. Refrigerate. Traditionally, Sangrita is enjoyed as an accompaniment to the tequila poured neat. However, for Mother’s Day, I would suggest adding 1.5 oz. Partida Tequila to the mix and serve on ice with a slice of lime or a celery stick. *Note: Jalapeno seeds provide the most heat in the pepper, so make sure all seeds are removed before serving. A healthy alternative is the Hot D Bloody Mary, named for the famous Buddhist mantra “Hair of the Dog,” described as a tomato-based cocktail with the benefits of an energy drink by the editor of www.urbandaddy.com. The recipe is your basic V-8 or tomato juice and vodka, seasoned with pure honey to taste, as well as lycopene, taurine (both found at health food stores), ginger and caffeine (maybe a spot of coffee?). Of course, there is always the choice of the above recipes as a Virgin Mary without the vodka. Happy Mother’s Day to all and Bon Appètit!

Anxious about my Aging Pups

My two babies, 10 1/2 year-old Daisy and Popper, Samoyeds pictured on my blog, are aging day by day ~ more difficult to climb stairs, slower to get up from laying down, slower to sit and much slower to walk these days. And, since they are originally dogs from Siberia, with a heavy coat of hair, as the temperature and humidity rises, so does their lack of mobility.
I am also aging and know how hard it is to jump out of bed after a previous day of body pump or combat, pretending to be a karate or martial arts pro. All my bones and muscles ache, but I have the luxury of a soothing bath or a heating pad. So, I have researched deeply into being assured that I am giving my dogs the best quality care and nutrition to keep them alive and comfortable for a long, long time.
One product that I have been using for about two years that has significantly helped then be more limber is Walkabout from Naturmix.com. It is a fine grain, like the finest sand, which I had to devise a menu for them to be able to eat. I mix it with vanilla yogurt as a breakfast food and when I say to them it's time for breakfast, they are both barking like crazy and after eating the mix, they push the bowls around the kitchen hoping to get every last lap. It has not only given them more flexibility in their limbs, but a reason to get up from an aching body in the morning. Breakfast is definitely rise and shine, woof and whine for more Walkabout.
For anyone with an aging pet or for a pet of any age, I strongly recommend looking into the Naturmix website.
Health and food is not only about being beneficial to us, it also is about helping and protecting our loyal pets who love and trust us unconditionally.

Monet’s Palate and His Palette

A Gastronomic View from the Gardens of Giverny Claude Monet, father of Impressionism, was an artist noted for his extraordinary talent in the use of light and color in his paintings. Monet was my favorite artist, whom I studied with great diligence as an art history major in college. Little did I know that Monet not only had a passion for art, but for fine cuisine as well. In a wonderful PBS special on Sunday, “Monet ~ A Gastronomic View from the Gardens of Giverny,” commentated by Meryl Streep, the world of Monet’s gourmet acumen was revealed and revived with favorite dishes prepared by famous chefs ~ NY’s Daniel Boulud, Paris chef Roger Verge, Michel Richard, and Ann Willan, Executive Director at the esteemed La Varenne Culinary School. From London to Paris, New York and Giverny, these chefs shared Monet’s love for flambé duck with apples, sailors’ mussels, and sautéed scallops in a Calvados sauce. Upon visiting London’s famed Savoy Hotel, he became obsessed with the Yorkshire pudding and was relentless in having his cook in Giverny recreate the recipe to perfection ~ and his satisfaction. Living in Giverny, he built wings onto his home, which included an enormous, well equipped kitchen to meet any professional kitchen standards, lined with copper pots and late 19th century state-of-the-art appliances and a formal dining room. He grew his own herbs and vegetables and foraged wild mushrooms. His dining room was painted in pale shades of yellow with the walls filled with Japanese wood cut prints. He designed his own Limoges china pattern, which went on to become one of the most popular china patterns, and he entertained guests in a truly gastronomic celebration. Monet dined at the greatest restaurants on the continent and would introduce his newly discovered dishes into the menus at his home in Giverny. Residing in Normandy where wine grapes didn’t grow due to the harsher French climate, Calvados and apple cider were frequently used as the base for sauces and with which to flambé. Crême fraiche was also a common base for richer sauces and the creamy cheeses of Camembert, Livarot and Point L’éveque were frequently served with Calvados after dessert. Monet’s home in Giverny became a gathering place for celebrities, politicians and fellow artists to enjoy lunch in the beautiful floral gardens or an intimate dinner in the mellow, romantic yellow-hued dining room. The table was always adorned with beautiful floral arrangements and formally set with Monet’s yellow and blue Limoges. When Monet died, his wife would not allow any processed foods into their home and attempted to adhere to Monet’s gourmand desires and to the example of fine cuisine that Monet had introduced to the small village. Today, the home is an homage to Monet as an artist and a gourmand ~ the dining room is set in anticipation of the arrival of celebratory guests ~ including a bottle of Monet’s favorite champagne, Veuve Clicquot. To appreciate the beauty in Monet’s passion for art and cuisine, visit the website www.monetspalate.com. Bon Appétit!

Tomatoes ~ A Treasure is Revived

Many may remember the days when tomatoes tasted so sweet, one didn't have to season them. Growing up in Wisconsin, my grandfather grew the best tomatoes, so sweet, so succulent with lots of pulp and few seeds, I could pick one off the vine and eat it like an apple. Has anyone noticed in the last several years, regardless of where you buy tomatoes ~ the finest food markets or farmers' markets, that tomatoes no longer have any taste? I actually am at fault as well because I have been living in "The Garden State" for forty years and believing that New Jersey tomatoes ~ "a sacred thing, a rite of summer" ~ were the best; the conflict was between my brain and my palate. I was believing NJ tomatoes were the best, yet my palate was growing accustomed to beautifully rounded tomatoes that I would select, and when tasting, experienced no flavor. Alas, I had forgotten the tastes of my roots and my grandfather's garden!! There is hope ~ and new life for savoring a real tomato for those who may have never experienced its sweetness and meatiness ~ truly a rich fruit. Scientists at Rutgers University farming facility have revived a long forgotten tomato, the Ramapo, which has the the shape and texture of the field tomato and the juicy flavor of an Heirloom tomato ~ the Ramapo, a long time favorite among farmers and gardeners, has not been seen or available for 20 years! Thankfully, Rutgers is making the seeds available through its website at NJ tomato, and compiled a list of farmers growing Ramapo tomatoes for sale. Trust me ~ once you taste a real tomato, you will never forget how sweet it is ~ I didn't; the beauty of this bountiful fruit was just stored in the archives of my taste buds' memory. Enjoy a new discovery of a long forgotten treasure.

Espresso with an extra kick

Van Gogh Vodka, the leading coffee-flavored vodka since 2005, has redefined a "shot of espresso" when it released its five-star rated Epresso vodka, then Double Expresso, reaching a new level of rich coffee flavor, color and caffeine. In March Van Gogh introduced a new blend that marries the flavor of the world's favorite beverage with the world's most popular spirit called Van Gogh Triple Shot Espresso, which is scheduled for distribution this month. U.S. importer van de Velde suggests serving the Triple Shot Espresso chilled, straight or mixed on one of the following recipes: Van Gogh Triple Espresso Martini 1 oz. Triple Shot Espresso, 1/2 oz. Kahlua, 1 oz. chilled espresso, 1/3 oz. butterschotch schnapps, and a splash of club soda or Frozen Espresso 2 oz. Van Gogh Triple Shot Espresso, 1/4 c. coffee ice cream, and 1/2 oz. chocolate liqueur Coffee lovers can now have that cup o' joe after dinner in one of these nightcaps and still catch a solid night's sleep. For more information and complimentary cocktail recipes visit the www.VanGoghVodka.com. Cheers!

Discovery in Dorset

In mid-March, I revisited my dear friends in Dorset, VT. Although the weather was cold and dreary, my visit was filled with warmth and cheerful, catching-up chatter. My friends hosted a lovely dinner party for me with some of their Vermont friends. We dined before a roaring hearth and were served a hearty, fabulous choucroute that my hostess, Cynthia, had taken from a February issue of The New York Times. The evening was very festive as everyone wined and dined, talked about their recent travels and the latest scandal, Spitzer's fall from grace. Hardly a surprise for someone so arrogant. On Sunday morning, we went for cappucino to a new little "discovery" in Dorset, the Essex Green Bakery and Cafe ~ named for the shutter color mandated by the Zoning Code in the historic district of Dorset to be consistent with the shutter color of the original buildings. The restaurant is co-owned by a New York restaurateur and a young woman who is a graduate of the Culinary Institute (CIA). Everything is homemade on the premises from the breads and sticky buns to succulent chocolate truffles, pastries, pies and cakes ~ (I make a dynamite carrot cake, but when I brought a sample home for my son, who loves carrot cake, he said he had to admit, much to my chagrin, that the Essex Green cake was better than mine)! All ingredients, produce, chicken and meats are local, including wine barreled in Vermont. I also brought my son a jar of homemade sweet onion relish. He created a menu featuring a Swiss cheeseburger garnished with the relish served with a side of potato and pepper hash. The relish is incredibly delicious, rich and thick with a subtle sweet/sour taste. Here is a photo of Tyler's creation. Photo credit: Tyler Cluthe Driving home, sufficiently sated with cappuccino and sticky buns, I was musing about what a wonderful, uncomplicated and peaceful life my friends have in the quaint, friendly and pretty town of Dorset Such pleasant memories and thoughts of anticipating another visit this summer ~ it is a tranquil, no pretenses existence ~ a perfect life for retiring.

More Easter Musings

How does Easter Quiche in a Black Iron Skillet and Yard Salad appeal to your taste buds? Yes, these are recipes out of a cookbook my daughter gave my son for Christmas called Jack's Skillet - Plain Talk and Some Recipes from a Guy in the Kitchen by Jack Butler. I believe what caught my daughter's eye were the photos of black iron skillets on the cover. My mother, "Gammy" had a collection of black cast iron skillets ranging in size from 6" to an almost unliftable 14" skillet. I inherited the entire collection and cooked on them constantly with one favorite never leaving the top of my stove. Obviously visions of Gammy's and my kitchens danced around in her head like sugar plums, as she reminisced about early evening's rituals of focusing on the fanfare of dinner preparation and the serving of savory dishes at our lively family table bubbling with exuberant and interesting conversations. That recollection being said, Jack has this most interesting Easter menu for those of you who own iron skillets and would like to bring them out of the cupboard, but don't have a clue how to cook with them. The quiche starts with preparing an iron skillet crust: 1 1/2 cups unbleached white flour 1/2 cup each of margarine or butter and ice water Pinch of salt Mix flour and salt. Cut in margarine/butter until consistency of cornmeal. Trickle in ice water gradually until dough will form a ball. Roll dough out on floured board dusting dough and rolling pin as needed. Form rough circle 3-4" wider than a 2" deep/10" skillet Fit crust into skillet, trim edges pressing a dinner fork around edges to make a decorative crenallation. Fill crust with filling and bake 40-50 minutes at 375 degrees or if filling is precooked, brown crust for 10 minutes before filling and baking from 30-40 minutes. Filling: 10 medium eggs 1/2 cup cream 1 tsp. salt and freshly ground pepper to taste 2 cups Monterey Jack cheese shredded and 1 cup thinly sliced Easter options: 1/3 cup scallions, 2 tsp. dried dill and 2 tsp. minced fresh marjoram Preheat oven to 375 degrees. Beat eggs with cream until well blended. Add salt, pepper, scallions and herbs. Beat lightly. Add shredded cheese, folding in. Pour into prepared skillet pie crust and bake approximately 20 minutes. Remove from oven and layer top with slices of cheese; return to oven for another 20-30 minutes until crust is lightly browned and cheese is bubbling. For the Yard Salad:1 small bunch of spinach mixed with 12 dandelion leaves and 1/2 cup pink sorrel leaves; 1 apple cut into bite-size pieces and 1/2 cup pecan halves Dressing: ! Tbsp. honey, pinch of sea salt and freshly ground pepper, 1 tsp. minced fresh tarragon & 2/3 cup olive oil. Dissolve sea salt and honey in white wine vinegar. Add pepper and tarragon, then slowly stir in olive oil. Shake vigorously to blend. Use 2-3 Tbsp. per two servings of salad. Wash, dry tear and mix all greens. Refrigerate until ready to serve, then toss in apples and pecans. Note: If sorrel and dandelion leaves are unavailable, use a mix of mesclun/spring baby greens. An easy and really healthy Easter brunch for four. Happy Easter!

March Madness and Easter Musings

YES! The Wisconsin Badgers are the best in the Big Ten, having won the Championship game yesterday against Illinois. Now we are on to the Final Four Frenzy and NCAA basketball will occupy any free moments I have ~ I love college basketball and Wisconsin is in contention for the final four for sure.
That cheerleading note being rah-rahed, I will go on to my musings and many days past due notations. Since the Easter bunny is about to hop into our homes bringing lots of colorful eggs and candies, let’s look at where most of us like to sit ~ the dinner table, kitchen counter or a cozy cookery nook.
Usually, for our table, it is all about a fresh Swedish ham roasted and basted in vodka and laced with juniper berries and nutmeg ~ it is so unbelievably succulent, even the pig would enjoy it!
This year, my photographer son, slow with sports shoots right now, is serving at a wonderful upscale restaurant in Red Bank, NJ, called Gaetano's, so we will be doing an early brunch. (I will write about Gaetano's later.) I grappled with what to serve, especially since my daughter is bringing her beau, whom I have yet to meet and to whom (I am sure) she has touted my culinary attributes. And, he loves to cook ~ quite well, I understand ~ so Mom can not fall on her ‘foodie’ face. Keeping it simple, since my son will have to go to work and we will only have a two-hour window, I have decided to prepare my famous breakfast soufflé from a cookbook source I know not since I adopted it many, many years ago. All I have to reference it is that it’s the recipe of Carolyn Moses from Vidalia, GA., described by the author as one of the best cooks he/she knew.
Here is my adaptation for an Easter Breakfast Soufflé:
Sauce:
2 Tbsp. butter or margarine
2 Tbsp. flour
2 cups milk
1 cup grated sharp Cheddar cheese
¼ cup chopped scallions
½ tsp. salt
Egg Layer:
3 Tbsp. butter
12 eggs, well beaten
Options:
12 oz. crisply cook bacon crumbled, 6 slices of Canadian bacon diced OR for this recipe 6 thick slices of baked ham diced
Sauce: Melt butter and whisk in flour. Slowly add milk and heat until slightly thickened. Add cheese, onion and salt.
Soft scramble eggs in butter ~ and I emphasize soft.
Assemblage: Place chopped ham in bottom of 2-qt. casserole. Top with scrambled eggs and place mushrooms on top of eggs. Pour cheese sauce over mixture and top with buttered crumbs. Sprinkle with paprika. Bake at 350 degrees for 30 minutes, slightly longer if casserole has been chilled (you can make this 2 days ahead and chill)
Options: For a heartier dish, add some sausage, e.g. kielbasa or spicy Italian to the diced ham.
Serves 6-8

Tomorrow, I will give you another idea for an easy alternative. It is Bon Appètit time!