March 25 is National Reading J.R.R. Tolkien Day. Grab your worn copy of The Hobbit and dig in to one of these Middle-earth inspired recipes.
Toast with Mushrooms, Spinach and Egg
Ingredients
- 2 tbsp butter, divided
- 1 tbsp olive oil
- Kosher salt and pepper to taste
- ¾ lb sliced cremini or white-capped mushrooms
- 2 minced garlic cloves
- 5 oz baby spinach
- 4 eggs
- Multigrain bread, toasted
- 1 tbsp chopped chives (optional)
Instructions
- Add 1 tbsp butter and the olive oil to a non-stick pan with medium high heat. When the butter is fully melted, add the sliced mushrooms. Add kosher salt and pepper to taste. Sauté 6 to 8 minutes until the liquid evaporates and they begin to brown.
- Add the garlic and saute for one more minute, then add the spinach. Toss the ingredients in the pan until the spinach is wilted. Set this aside, keeping it warm.
- Using a separate pan, cook the eggs to your preference, sunny side up, over easy, etc. Try scrambled if you’re feeling adventurous.
- Toast and lightly butter the bread, top each piece of toast with the mushrooms and spinach, then add the egg and garnish with the chives or parsley if you want.
Cheddar Scones with Yogurt and Green Onion
Ingredients
- 2 ½ cups all-purpose flour and a bit extra
- 1 tbsp baking powder
- 1 tsp kosher salt
- 4 tbsp butter
- ½ cup shredded cheddar cheese
- 2 tbsp chopped green onions
- 1 cup plain Greek yogurt
- ½ cup water
- 1 tbsp cream, milk or buttermilk for brushing
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. In a mixing bowl, combine and mix dry ingredients – flour, baking powder and kosher salt. Grate or cut cold butter into small cubes and crumble it into the dry ingredients until it resembles small pea-sized pieces. Add the shredded cheese and chopped green onions.
- In a separate bowl whisk yogurt and water until smooth. Add them the dry ingredients and mix until the dough comes together.
- Turn the dough out onto the counter. Dust with flour and lightly knead just until the dough comes together. Shape dough into a smooth circle about 1 inch thick. Cut dough into 6 or 8 slices depending on how large you want each scone.
- Brush the tops of the scones with cream (or buttermilk or milk). Bake for 17 to 20 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter. When just cool enough, serve warm with butter.
Roasted Potatoes with Creamy Mustard
Ingredients
- 3 lb. baby potatoes
- Extra virgin olive oil – as needed
- Kosher salt – as needed
- Pepper – as needed
- 1 tbsp butter
- 1 shallot finely diced
- 2 cloves of garlic minced
- 1 cup chicken or vegetable broth
- 1 ½ tbsp Dijon mustard
- 1 tbsp grainy mustard
- ¾ cup heavy cream
- 1 ½ tsp cornstarch
- 2 tsp water
- 1 tsp lemon juice
- 2 tbsp fresh, chopped dill (or as needed)
Instructions
- Preheat the oven to 400°F. Place potatoes on a baking sheet, drizzle with olive oil and season with kosher salt and pepper. Toss to coat, then spread them out on the baking sheet. Roast 35 to 40 minutes until the potatoes are tender and browned.
- Over medium heat, place a pan and add the butter and 1 tbsp olive oil. Add the diced shallot and sauté for 3 to 4 minutes until the shallots are softened. Add the minced garlic and sauté for another minute. Carefully add the broth to the skillet and bring to a simmer. Whisk in the Dijon and grainy mustards, ½ tsp kosher salt, and ¼ tsp pepper. Allow the broth to simmer for a few minutes until it reduces by about a third.
- Add the cream to the reduced broth and bring it back to a simmer. Combine the cornstarch and water in a small bowl (or cup). Whisk them into the cream sauce and cook for another minute until the sauce comes to a boil and thickens. Add the lemon juice.
- For serving – arrange a layer of potatoes in a serving bowl and spoon over some of the sauce. Sprinkle with a little chopped dill. Repeat two or three times with the remaining potatoes, sauce, and fresh dill.
