In order to kill two birds (quails?) with one stone, I decided to throw some new food into the mix for our Easter brunch turned dinner. I've been eyeing these quail eggs at the store for awhile so we made a kind of Eggs Florentine dish with quail eggs, spinach, bread crumbs, and Hollandaise sauce. This was also my first experience making Hollandaise sauce and I was curious as to whether it's named after Holland. The answer is "probably," it's a French sauce that mimics a Dutch sauce. I think the quail eggs taste just like regular eggs. They worked really well in this dish because we halved the ingredients and were using a small casserole dish so the size was perfect.
We also learned how to make bacon. It's pretty easy but I probably won't be making much bacon in the future. John is proud of his new skill.
Today, we finished our week-late Easter with some fruit salad, toast, and deviled eggs. I tried an Alton Brown recipe this year that called for caper juice and extra cracked pepper. Pretty good--worth the wait!
No comments:
Post a Comment