“I’ll take those pretty green ones, please.”
“That’ll be $2.50.”
That was my interaction at the Okemos Farmers’ Market this last Saturday, when Danny and I went up to Michigan to see his family. The eggs we buy at the grocery store are pretty fabulous, and they are $4 per dozen. The farmer’s eggs had beautiful, creamy pale green shells, tonal, some the color of creme de menthe, some almost, well, eggshell-colored, with the slightest halo of green. I would have paid $2.50 for just the pleasure of taking them home and staring at them lovingly.
Today’s post is not earth shattering. It’s about yet another time I did stuff we all know is just good kitchen practice: I used a couple of basic recipes and spun them according to occasion, I made use of some leftovers, and I Put An Egg On It.
After the market on Saturday, we took our loot back to my sister-in-law’s house and, listening to my nephew singing “Take Me Out to the Ballgame” with his dad in the next room, I dragged out my shortcake/biscuit recipe and got to work. The beauty of recipes with ingredients that are probably in your kitchen right now, is that you can probably also make them with the very same ingredients that are in someone else’s kitchen right now. Such recipes travel well. They are handy to know when you like to cook for other people, and when most of the people you love do not live at your house.
For the biscuits, the only additional ingredients I brought along were some chives, and some really good, inexpensive English cheddar.
The recipe is not worth copying here — it is literally that same recipe as the shortcake, with the following alterations:
- No sugar
- Add 1/8 cup chopped fresh chives
- Add 1/2 cup shredded Cheddar — I like the white, crumbly, English stuff, but do as you desire
- Add salt & fresh ground pepper to taste
Actually, okay, I also doubled the recipe on Saturday. There were 6 adults and a hungry little boy at dinner, and, knowing how good these biscuits are, I wanted leftovers for everyone.
Another new favorite I put together was a variation on the yogurt-butter I posted about a couple of weeks ago. I had since made about two more batches with dill, so this time, since I already had chives (and did not want to overdose on dill, lest our relationship sour and we avoid each other all summer — tragedy), I used those. This resulted in a particularly — though not at all overwhelmingly — onion-y butter. Good thing I made a lot of it, because as it turned out, my sister-in-law had made some cottage cheese dill bread a few days before. She plied us with it as we waited for the biscuits to bake, and the chive shallot yogurt butter, tangy (with a bit more yogurt this time) and savory, was the perfect accompaniment.
So, same as before. Silly to copy the recipe here. But adjustments were:
- No dill
- Yes chives — about 2 tablespoons
- About 3/4 cup of yogurt, instead of 1/2
- No parsley, but only because I didn’t have any on hand
Between the dill bread and the chive biscuits, the butter dish was practically scraped clean by the time dinner was over. The rest of our night consisted of more songs from my nephew, homemade strawberry-rhubarb ice cream, a strong desire to acquire the mixer attachment to make said ice cream, cocktails, Clue (on very old 60s-era game board), and several euchre games.
Back home this week, I had a rare opportunity Tuesday morning to fix a Nice Breakfast for myself. No green smoothie today, no sir. Today was a day for Peasant Breakfast (oh yes, still going strong).
I finally got to crack open one of those gorgeous green eggs, and the yolk was terrifically orange. (TRIUMPH! I am forever on the hunt for a vibrant orange yolk.) I toasted, gently, one of those precious leftover biscuits — we took home two from the Michigan feast. We also brought back what was left of some Explorateur — one of my favorite cheeses for a cheese board/plate, especially when you can find the individual ones, about 4″ in diameter. They travel well, since they won’t ooze, and even those who are wary of brie tend to be really into a triple creme. I cut a small slab of that, let it warm on the toasted biscuit, then topped that with a couple of thin slices of warmed Virginia ham (lunchmeat: not just for lunch). The egg, yolk runny and white 90 % set, went right on top.
I even made myself a little French pressed coffee for the occasion. It was 5:30am on a Tuesday and I was eating weekend food. As of this writing, there are 10 eggs left. I think I’m gonna need to make some more biscuits.