baked eggs + chive biscuits + bloody marys
Fox & Hounds Tavern, St. Louis
5 ounces tomato juice
1 1/2 ounces vodka
Juice of 2 lime wedges
1/2 teaspoon finely grated
2 or 3 dashes of Worcestershire sauce
3 or 4 drops of Tabasco sauce
Pinch of salt
Pinch of celery salt
Small pinch of cayenne pepper
Combine all of the ingredients in a pint glass. Pour the drink back and forth between the pint glass and a cocktail shaker four times, then pour the Bloody Mary into a highball glass over ice.
Baked Eggs with Spinach and Mushrooms
Gourmet, June 2004
10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan
Put oven rack in upper third of oven and preheat oven to 450°F.
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
Buttermilk Chive Biscuits
Adapted from Dot’s Diner, Boulder, CO
Makes 12 servings.
3 cups all purpose flour
1 teaspoon sugar (originally recipe calls for 2 tablespoons)
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/4 cup minced fresh chives
1 cup buttermilk
Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Stir in chives. Add buttermilk and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart.* Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
* I’m a sucker for the round, bumpy-edged biscuit shape so I rolled it out on well-floured counter and cut them with a 3″ biscuit-cutter. Take care to handle the dough as little as humanly possible, so not to warm or soften it too much.
baked eggs + chive biscuits + bloody marys was originally published on smittenkitchen.com
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