Apr 18th, 2006
Easter dinner was a no frills affair this year. I'm gradually coming to realize that part of being a good cook is knowing when to extend myself and when to allow simplicity to carry the day. My parents were visiting and took the kids out for the afternoon and I decided to use my free hours to actually spend time with my husband rather than putter around in the kitchen. (Okay so it wasn't romantic or anything, I took him clothes shopping, but dang that boy needed some new clothes.) Since we were all runing in different directions for the afternoon, dinner needed to be something that could be put on the table with minimal fuss. I cooked a smoked pork picnic shoulder with green beans and a salad. Good traditional Easter fare, but not terribly blog worthy.
So here's a dish from last Easter that I never got around to blogging. These eggs are from the San Juan Classics II Cookbook by Dawn Ashbach and Janice Veal. I wasn't expecting much when I picked this cookbook up from the local library, but it's an interesting compilation of recipes from local restaurants and bed & breakfasts in the San Juan Islands. Unfortunately I didn't write down the original source of this particular recipe, but I'll make a note to look it up.
This is a quick and easy brunch recipe. The result is sort of a cross between a fritatta and a crustless quiche - tangy and salty from the smoked salmon and capers, it really benefits from the aromatic fresh dill. Be sure to serve it with lots of good buttered toast and jam or fresh fruit.
Northwest Eggs5 eggs
1 ½ cups milk
1 tsp Dijon mustard
1 tsp fresh lemon juice
4 ounces cream cheese
2 tbsp sour cream
½ tsp dill weed
2 tsp capers
8 ounces smoked salmon, crumbled
Sour cream, garnish
Dill weed, garnish
Preheat oven to 375. In a blender, combine first 7 ingredients (eggs through dill weed) and blend. With a spoon, stir in capers and salmon.
Pour mixture into a buttered 10-inch pie dish. Bake for 40 minutes or until puffed and lightly browned. Remove from oven and allow to set for 5 minutes.
Cut into eight slices and transfer to heated individual serving plates. Garnish each slice with a dollop of sour cream, a few capers and a sprig of fresh dill.
-San Juan Classics II, Dawn Ashbach, Janice Veal