Bless Your Spoon

By Stephanie Williams Dean

 

Meandering through Wednesday’s farmer’s market in Mocksville, I purchased some beautiful fresh spinach and Asian turnips grown by farmer, Ann Anderson, of Yellow Bell Farms.

Combined with eggs, spinach adds essential greens to these sensational brunch entrees for Mom’s special day. Ann’s turnips were surprisingly light and sweet and combined with yellow potatoes, created a tasty and elegant entrée. The bacon vinaigrette elevated simple hash to another level.

Also found at market, the whole loaf of wheat bread made by Teresa Swisher of Crescent Goodies made a dumpling dish any mom will savor.

Who doesn’t love a good an’ spicy Bloody Mary?  Bloody Mary recipe from friend, Raleigh Hussung, and her cookbook, “Pigs is Pigs and Folks is Folks.”

SPINACH CHEESE PIE

1 prepared deep-dish piecrust

1 Tbsp. butter

12 oz. fresh chopped spinach

3/4 cup grated monterey jack cheese

4 oz. crumbled feta cheese

½ cup grated fresh parmesan

1/3 cup minced green onion

½ cup fresh chopped parsley

¼ fine breadcrumbs

1 cup cream

4 eggs

¼ cup monterey jack cheese

Prepare pie crust. Melt butter in skillet. Chop and saute fresh spinach until wilted.  Spread ¾ cup monterey jack cheese on bottom and sides of crust. In a mixer, combine spinach, feta cheese, parmesan cheese, green onions, parsley, and breadcrumbs. Spread mixture in piecrust. Beat cream and eggs together, and pour over the pie. Add monterrey jack cheese over top.  Bake at 375 degrees for 40-45 minutes or until done.

TURNIP POTATO HASH

WITH BACON VINAIGRETTE

6 oz. cooked, crumbled bacon

3 diced 1/2” thick, medium Asian turnips,

3 diced 1/2’” thick, medium yellow potatoes

1 Tbsp. melted, salted butter

½ sliced red onion

2 chopped garlic cloves

Salt and pepper over all

Turnip stems cut in 1-inch lengths

2 Tbsp. butter

Chopped leaves from turnips

½ cup red wine vinegar

2 Tbsp. sugar

2 Tbsp. olive oil

Cook bacon until crisp and drain on paper towel. Reduce bacon drippings to one half and cook turnips, potatoes, butter, onion, and garlic, covered, at medium heat (15 min) or until almost done.   Add turnip stems and cook until tender. (2 min.) Transfer mixture to a bowl. Melt 2 Tbsp. butter in a skillet and saute the chopped turnip leaves until wilted. In a separate skillet, bring vinegar, sugar, and oil to a boil. Cool. Crumble bacon and add to vinegar mixture. Arrange turnip leaves around the outside of the serving platter. Fill the middle of the platter with turnip potato hash. Pour the warm bacon vinaigrette over the top of turnip mixture (as much as you desire) and serve.

TOMATO AND BACON SKILLET BAKE

1 loaf sliced French or sourdough bread with crust,

   ¾” cubed

1 pkg. fried, crisp bacon

8 beaten eggs

2 cups whole milk

½ cup half and half

6 sliced tomatoes

2 cups grated cheddar cheese

Grease bottom and sides of 9 x 13 baking pan. Cover bottom with bread cubes. Crumble half the bacon over the bread. In a mixer, beat eggs, milk, and half and half. Pour the egg mixture over the bread and bacon. Top with cheese, remaining bacon, and sliced tomatoes. Cover and chill overnight. Bring to room temperature, and bake in a 350-degree oven for 45 minutes or until done.

APPLE RAISIN AND PECAN DUMPLING

4 beaten eggs

1 cup sugar

2 cups whole milk

3 Tbsp. melted salted butter

½ tsp. cinnamon

2/8 tsp. salt

½ loaf sliced wheat bread, crustless, ¾” cubed

2 medium peeled, cored Granny Smith apples, ½” cubed

2/3 cup raisins

½ cup chopped pecans

Extra cinnamon

Grease bottom and sides of a cast iron skillet with butter. In a mixer, combine eggs, sugar, milk, butter, salt, and cinnamon. Mix well. Fold in bread, apples, raisins, and pecans. Mix well.  Pour mixture into greased skillet. Sprinkle extra cinnamon on top. Bake in a 350-degree oven for 45-50 minutes or until top is golden and center is firm. Makes a delicious brunch dish. To serve as dessert, add ice cream.

SPINACH EGG DOUBLE TAKE BAKE

½ loaf sliced wheat bread with crust, ¾” cubed

1 Tbsp. olive oil

6 oz. crispy, fried bacon, crumbled

1 Tbsp. melted, salted butter

12 oz. fresh, chopped spinach

1 sliced tomato

9 whole eggs

1 ½ cup whole milk

1 sliced tomato

Salt and pepper

1 ½ fresh, shredded asiago cheese

½ fresh, grated parmesan

1 cup Ricotta cheese

4 -6 eggs

Toss bread cubes in olive oil, and toast in a 425-degree oven for 10 min. Fry bacon in a skillet until crispy. Drain. Chop spinach and saute in butter until wilted. In a mixer, combine eggs and milk. Mix well. Grease bottom and sides of a 9 x 13 casserole dish.  Spread bread croutons on the bottom. Pour ½ of the egg mixture over croutons. Spread spinach over egg mixture. Pour remaining egg mixture over all. Place slices of tomato over the top. Salt and pepper well. Spread asiago over the top. Sprinkle with parmesan. Bake in a 350-degree oven for 30 minutes. Put 1 Tbsp. of ricotta cheese over each tomato and make a well. Bake for additional 10 minutes or until cheese is melted. Crack an egg into each well. Bake for additional 20 minutes or until egg is done. Crumble bacon on top. Serve.

BIG BUCK’S BLOODY MARY FISHBOWLS

6 oz. Tabasco Bloody Mary Mix

6 oz. Clamato Juice

1 tsp. horseradish

1 dash Worcestershire sauce

3 dashes Tabasco sauce

¼ whole lime

Fresh ground pepper

Vodka

For each drink, mix everything except vodka in a glass. Add 3 oz. vodka. Stir first and then add ice. Serve in large 24-ounce brandy snifters. (can be made in a pitcher, too) Garnish the glass with pickled asparagus, green beans or pickle spears, celery or olives. The sky’s the limit.  I use Skyy vodka.

Tips: Don’t waste one bit of fresh vegetables or bread. I use crusts when the bread is going to spread the bottom of a dish and remove the crusts if the bread is the main ingredient. When it comes to vegetables, I use all stems and leaves. Farm style cooking is my favorite. I enjoy all my ingredients a bit chunky. You can substitute any cheese with ones you prefer.