lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Sunday, March 29, 2009

Brunch + Ice Cream Cake

A week ago I made an ice cream cake for dinner with Neon. Neon had wanted ice cream cake for her 30th birthday dinner, but had a hard time finding a restaurant to serve it. Neon wasn't able to make dinner that night, so I had to save it for today. I had some friends over for brunch, serving baked eggs with artichokes and sweet potato, carrot and potato pancakes. You cannot ever go wrong with fried potato!

I baked the eggs for 10 minutes and they were still soft for some, so I might increase the time to 12 to 15 minutes.

No pics of the ice cream cake, but it was super easy. I crushed a sleeve of Girl Scout Thin Mint Cookies, layered that at the bottom of a loaf pan lined with plastic wrap. I coveredthe crushed cookies with a layer of chocolate syrup and then scooped softened ice cream over the top. I sprinkled the top of the cake with crushed Godiva peppermints. Easy! And it freezes at least two weeks in advance~

Baked Eggs with Artichoke and Parmesan

1 tablespoon unsalted butter, room temperature
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
8 canned artichoke heart quarters, drained well, patted dry
2 large eggs
2 tablespoons (packed) freshly grated Parmesan cheese

Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)

Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

Sweet Potato, Potato and Carrot Pancakes

1 lb potatoes (one sweet and two russet)
3 carrots
2 tbsp minced green onion tops
1 tbsp flour
1 beaten egg
1/2 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil

Peel potatoes and carrots. Shred potatoes and carrots in the food processor.Wrap shredded potatoes and carrots in several thicknesses of paper towels and squeeze to drain moisture. Combine all ingredients except oil and mix well. Heat oil in a lrge skillet over medium heat. Drop potato mixture into skillet by spoonfuls and flatten to form thin pancakes. Cook until browned on bottom (about 5 minutes), turn and cook other side until tender (about 5 more minutes). Cook in two batches if necessary (allowed for 2 batches in cooking time above).

Serve immediately while hot. Makes about 12 pancakes.
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