3 Times Thursday - Dishes for National Egg Month

On Thursdays, we like to give you three recipes that center around a common theme; we call it "3 Times Thursday." Since May is National Egg Month, today we offer you three of our more unique ways to cook eggs. This month, let's celebrate what is possibly the most versatile ingredient there is! Cheers to the humble egg!

#3. Fried Egg Sandwich Nachos: This yummy dish has all the makings of a fried egg sandwich (eggs, bacon, cheese), but is in nacho form, sort of like an American-style huevos rancheros.

Ingredients:

20-24 nacho chips

3 slices uncooked bacon, chopped

3 eggs

kosher salt and freshly ground black pepper to taste

3 slices American cheese

Lay out the nacho chips onto an aluminum-foil-covered baking sheet. In a large skillet, cook the bacon pieces until crispy. Drain onto a paper towel, reserving the bacon fat in the skillet, then sprinkle over the chips. Return the skillet and bacon fat to high heat. Crack the eggs into the skillet, season with salt and pepper, and cook to your liking (we did them sunny-side-up because they will cook more under the broiler). Slide the eggs onto the nachos. Cut the cheese into strips and lay the strips over the nachos. Heat the broiler to high and broil the nachos until cheese is melted and eggs are cooked. Slide the nachos onto a plate and enjoy!

#2. Baked Eggs with Thyme: Fluffy, flavorful eggs with lots of herby flavor, perfect for dipping your toast points.

Ingredients:

4 large eggs

4 tablespoons half and half

1 tablespoon unsalted butter

1 tablespoon chopped fresh thyme

2 tablespoons shredded parmesan cheese

salt and pepper to taste

Place rack approximately six inches below heat and preheat broiler. Take two small bowls and crack two eggs into each bowl, taking care not to break the yolks. Place two oven-safe dishes on a baking sheet. Pour 2 tablespoons of half and half and 1/2 tablespoon of butter in each dish. Place these under the broiler for 2-3 minutes until they are bubbling hot. Remove from the oven and quickly pour the two cracked eggs into each dish. Sprinkle with the thyme, parmesan, salt and pepper, and return to the oven. Broil for 4-5 minutes, until the whites of the eggs are cooked. Allow to set for a minute then serve, either in the baking dish or by carefully taking them out (as we did), with your favorite breakfast side dishes.

#1. Shakshuka: Israeli eggs poached in a spicy tomato sauce. Sexy spiciness. Eat with toasted pita!

Ingredients:

1/4 cup olive oil

1 onion, chopped

1/2 teaspoon CT salemme pepper

5 garlic cloves, minced

1 teaspoon ground cumin

1 tablespoon hot paprika

1 28-ounce can diced tomatoes

6 eggs

1/2 cup feta cheese, crumbled

Heat oil in a large skillet (we used our paella pan) over medium-high heat. Add onions and crushed pepper and cook, stirring occasionally for six minutes until soft and slightly browned. Add garlic, cumin, and paprika, and cook, stirring frequently for 2 minutes. Add diced tomatoes with liquid, reduce heat to medium and simmer for 15 minutes, stirring occasionally. Reduce to medium-low, stir and make six wells in the thick sauce. Crack eggs over wells, cover the pan, and cook for about five minutes, or until yolks have set to desired consistency. Uncover, and baste the eggs with a light coating of the tomato sauce. Sprinkle the feta throughout the pan, turn off the heat, and let sit for 1-2 minutes.  Serve right out of the pan with toasted pita bread and a side of home-fried potatoes.

3 Times Thursday - Derby Drinks

This Saturday is the 142nd running of the Kentucky Derby, and maybe Mint Juleps aren't your thing. That's okay, because for today's 3 Times Thursday, we have three tasty alternatives (one is thisclose to the traditional cocktail) you can sip on while you watch the horses. 

#3. Rummin' Tea - Iced tea and rum. For the porch rocker in you.

Ingredients:

1 part Sailor Jerry rum

2 parts slightly sweetened iced tea

Combine ingredients in a tall glass over ice. Garnish with lemon or mint if desired.

#2. The Berry Patch - Fresh, sweet, and perfect for a sunny Saturday afternoon. Makes 2 drinks.

Ingredients:

2-3 fresh strawberries, chopped

2-3 leaves fresh basil, torn

ice
1/3 cup cranberry juice (100% juice, not cranberry cocktail)

1/3 cup lemonade (we like Newman's Own Lightly-Sweetened)

1/4 cup vodka

club soda (optional)

extra berries and/or basil leaves for garnish

Muddle the strawberries and basil together in a cocktail shaker. Fill shaker with ice, then add cranberry juice, lemonade and vodka. Allow to sit for 10-15 minutes, then cover and shake vigorously. Strain into chilled martini glasses. Add a splash of club soda on top if you like it bubbly, and garnish as desired.

#1. Blackberry Mint Julep - This one is for those traditionalists who like living on the edge. Recipe makes 2 cocktails.

Ingredients:

1/2 cup blackberries (saving 2 for garnish)

4 tablespoons mint leaves (saving 2 for garnish)

2 tablespoons sugar

3 ounces bourbon

In a large cocktail shaker, muddle together the blackberries, mint and sugar. Fill shaker with ice then add bourbon. Shake well, then strain into two ice-filled cocktail glasses. Serve garnished with a mint leaf and a blackberry.

3 Times Thursday - Springtime Pasta Dishes

Welcome to a new themed post - 3 Times Thursday! On Thursdays, we will feature three recipes that center around a certain theme. Our  first 3 Times Thursday features Springtime Pasta Dishes. 

Yeah, it may still be snowing (ugh), but the calendar says it's officially spring. Pasta dishes are easy to make and take very little time, so they are perfect for weeknights. You can whip them up after taking a long afternoon walk in the spring sun. Why use jarred sauces or frozen ingredients when you can use fresh, newly grown vegetables that make your plate both beautiful and good for you? It's a no-brainer!

And yes, we do only have one set of pasta dishes. We also cook with butter (gasp!). 

#3. PASTA PRIMAVERA - Primavera is Italian for "spring" and this light dish features a variety of crisp spring veggies, herbs, and light touch of cheese.

Ingredients:

1/2 pound penne pasta

1 cup shelled fresh peas

1/4 pound green beans, cut in half

1/4 pound sugar snap peas

3 small carrots, cut into small rounds

1 small yellow squash, diced

2 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon red pepper flakes

1/2 cup grated Parmesan cheese

3/4 cup ricotta cheese

kosher salt

1 tablespoon chopped chives

1 tablespoon chopped mint

Bring a large pot of salted water to boil. Cook pasta three minutes less than package directs. Add the peas, green beans, snap peas, carrots and squash in with the pasta and cook for the remaining time (3-4 minutes), until pasta and vegetables are to desired tenderness. In a large saute pan, add the oil, garlic and red pepper flakes. Put the heat on medium and begin to cook the garlic and pepper in the oil, taking care not to burn it. Drain the pasta and vegetables and add them to the saute pan; toss well. Stir in the parmesan and ricotta and salt to taste. Toss with the remaining tablespoon of olive oil and serve into pasta dishes. Sprinkle each dish with some chopped chives and mint.

#2. SPRING VEGETABLE FARFALLE - Freshly toasted bread crumbs make for a crunch topping for this dish. The slight flavor of licorice from the tarragon and fennel is nicely balanced by zippy lemon.

Ingredients:

2 slices white sandwich bread, finely chopped

1/2 cup olive oil

2 tablespoons snipped chives

1 tablespoon chopped fresh tarragon

kosher salt

freshly ground black pepper

1 bunch broccolini

1 pound mini-farfalle

4 tablespoons unsalted butter

3 garlic cloves, minced

1 fennel bulb - halved, cored and thinly sliced

juice from 1/2 lemon

2 drops lemon oil (or a drizzle of lemon-flavored olive oil)

1 tablespoon of lemon zest

Preheat the oven to 350. On a baking sheet, toss the bread with 1/4 cup of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in half each of the chives and tarragon. Season the crumbs with salt and pepper and set aside. In a pot of boiling salted water, cook the broccolini until tender, 1 minute; using tongs, transfer to a cutting board and coarsely chop. Boil the pasta in the broccolini water until al dente. Drain, reserving 1 cup of the cooking water. In a deep skillet or wok, melt the butter in the remaining 1/4 cup of oil. Add the garlic, fennel and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes. Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs and lemon oil. Sprinkle the pasta with the bread crumbs and lemon zest just before serving.

#1. SPRING PASTA WITH PROSCIUTTO, LETTUCE AND PEAS - Lettuce is an interesting addition to this dish which, like our Primavera, uses peas but also adds a touch of salty prosciutto. If you have chive flower buds, they make a gorgeous garnish!

Ingredients:

1/4 stick unsalted butter

2 tablespoons olive oil (plus additional for drizzling later)

1/4 pound green onions, sliced

2 tablespoons minced shallot

kosher salt and black pepper to taste

1/2 cup white wine (such as Pinot Grigio)

1/2 cup low-salt chicken broth

2 cups shelled fresh peas

1 pound campanelle (trumpet-shaped) pasta

1 head Boston lettuce, cored, leaves cut into 3/4-inch-wide slices

1 cup finely grated Parmesan cheese plus additional for sprinkling

4 ounces thinly sliced prosciutto, into 1/2-inch-wide strips

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add green onions and shallots. Season with salt and pepper. Saute until fragrant and translucent, about 4 minutes. Add wine. Increase heat to medium-high and simmer until liquid is almost evaporated, about 3 minutes. Add broth and bring to simmer; then set aside. Cook peas according to package directions, then drain. In the meantime, put water in a large pot to boil for the pasta. Cook pasta according to package directions for al dente results. Drain, reserving 1 cup pasta water. Add lettuce to onion/broth mixture and stir over low heat just until wilted, about 1 minute. Add peas, drained pasta, and 1 cup Parmesan cheese and toss together, adding reserved pasta water by 1/4 cupfuls if dry. Season with additional salt and pepper to taste. Fold in prosciutto, drizzle with olive oil, and serve, with additional Parmesan as desired.