Everybody's Feasting for the Weekend

Between our weekend brunch, a cookout at a friends house, and an Easter dinner, we sure did a lot of cooking this weekend. First up... a breakfast skillet casserole for two from Cook's Country. Fast and simple, we will definitely be making this again. 

3 slices bacon, chopped
2 slices hearty white sandwich bread, cut into 1/2" pieces
6 tablespoons heavy cream
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
2 scallions, sliced thin
1/2 cup shredded sharp cheddar cheese

Adjust oven rack to upper middle position and heat oven to 475 degrees. Cook bacon in 8" nonstick, oven safe skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate. Pour off all but 1 tablespoon fat from pan. Add half of bread to skillet and cook over medium heat, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to medium bowl and toss with untoasted bread. Whisk cream, eggs, salt, and pepper in another medium bowl until smooth. Stir in bacon, scallions and cheddar. Add egg mixture to now empty skillet and cook over medium heat, using spatula to scrape bottom of pan, until eggs are just beginning to set, about 1 minute. Fold in bread and lightly pat mixture into even thickness. Bake until puffed and golden brown, 7 to 9 minutes.

Saturday night we went to a friends for a cookout and decided to bring a strawberry pie. We only ever make desserts when we have others to share them with. This didn't quite set like we had expected it to, but it was still a nice fresh ending to a meal.

3 pounds fresh strawberries, gently rinsed and dried, hulled
¾ cup sugar
2 tablespoons cornstarch
1½ teaspoon Sure-Jell for low-sugar recipes
generous pinch table salt
1 tablespoon lemon juice
1 baked 9-inch pie shell

To make the filling, select 6 oz. misshapen, under ripe or otherwise unattractive berries, halving those that are large, about 1½ cups. In the food processor, process the berries to a smooth puree. You should have about ¾ cup puree. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt. Whisk to combine. Stir in the berry puree. Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil. Boil for 2 minutes, scraping the bottom and sides of the pan constantly. Transfer to a large bowl and stir in the lemon juice. Let cool to room temperature. Meanwhile, pick over the remaining berries and measure out 1 pound, 12 ounces of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on the top, turn them face down. Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling. Serve with homemade whipped cream.

Dave had a friend over for Sunday night so I used it as another excuse to cook. We started off with a Spinach Salad with Raspberry Vinaigrette.

2 tablespoons seedless raspberry jam

2 1/2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons olive oil 

8 cups baby spinach

1 cup fresh raspberries

3/4 cup shredded Gouda cheese

1/2 cup thinly sliced radishes

1/3 cup pistachios, toasted

Whisk jam in medium bowl until smooth. Add vinegar, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper, whisking until combined. Slowly whisk in oil until thoroughly incorporated. Toss spinach and dress in large bowl. Add raspberries, Gouda, radishes and pistachios and toss to combine. Season with salt and pepper.

Then we tried the Macaroni Gratin and paired it with Thomas Keller's perfect roast chicken. We ended the meal with a Kentucky Derby Pie topped with Bourbon whipped cream. It was rich beyond rich. I took most of it into work with me and watched everyone else devour it.

He's a happy man!