Cooking with Alyce Morgan
When our country’s collective heart feels as if it’s breaking in two and violence appears out of everywhere and nowhere for reasons we know but don’t always understand well, I don’t know where to turn. We have no family in the town in which we live, though we’ve a long run of perfect friends — all distanced at this point. MISS YOU!!!
Continue reading “Grilled Zucchini Caprese”
Those of us raised by southern mothers might have grown up with Green Beans and Potatoes on the table come hot, dripping summertime evenings. Add a plate of heavy sliced tomatoes (well-salted, thank you) and a pan of cornbread with lots of butter, please, and that was dinner. Who needed meat? For the past few years, warm weather brings on the need to re-create that dish with my own twists and turns. Those often include tossing in whatever other vegetables I have on hand, turning it all into a salad, and whipping up a frisky vinaigrette I doubt my mom would ever have added. She might have thrown in a piece of chopped bacon or a tablespoon or two of bacon grease into the pot for flavor, though, now that I think about it. Oh, and that bacon grease never saw the inside of a refrigerator either. (We all lived.)
Continue reading “Garlicky Two-Potato and Green Bean Salad with Tarragon Vinaigrette”
“What would you like for breakfast?” I asked. “I never met an egg I didn’t like,” said my very dear friend Chris Kliesen Wehrman with a gleam in her eye one morning after she had spent the night at our house.
Continue reading “More Time (for) Eggs”
Last post for a a couple of weeks. The blog, Dave and I are going on vacation. See you soon!
QUESTION: How many eggs do you eat in a week, Alyce?
ANSWER: As many as I can!! (Not really.)
It seems every year there’s a new answer to the old egg question, “How many eggs should I eat each week?” Just like several other questions about diet and health, this can be a confusing one. I refuse to let it be.
Continue reading “Tomato and Chive Yogurt Scrambled Eggs”
Occasionally necessity really is the mother of invention. A couple of containers of late summer ratatouille still in the fridge wondering if I’d forgotten them. (I hadn’t. That stuff’s pure gold.) Raw shrimp on sale at the store that jumped into my cart. A lonely sauté pan on the stove. An empty tummy.
Continue reading “Shrimp Ratatouille”
There are matches made in heaven. Just exactly what does that mean, anyway? While you might be thinking about you and your partner; I could be thinking about Dave and me…
Continue reading “Cheesy Eggs on Marjoram Mushrooms”
If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.
Continue reading “Tomato-Chickpea Salad”
Ah, summer. Oh, oh: ratatouille!
ra· ta· touille
[rat-uh–too-ee, –twee; Fr.ra-ta–too-yuh]noun
-dictionary.reference.com
I loved the movie (Ratatouille).
Also “The Big Night”
And “Babette’s Feast”
Try them. Food movies. Sigh.
It’s a drink, it’s an appetizer, a first course, a meal, or all of the above. Definitely cool and summer stunning in chilled, heavy on-the-rocks glasses with a crostini side-car, this Spiked Gazpacho with Crab would eat happily out of small bowls, coffee cups, wine glasses, or … …
The blog, Dave, doggies, and I are on vacation for a bit. See you soon!
Omelets are the perfect example of,
If at first you don’t succeed, try, try again…
Only you can eat the sad-looking/happy-tasting evidence over..and over…and over. No matter what, you’ll have breakfast, lunch, or dinner in under a couple of minutes because omelets are perfect for any meal and maybe especially so during hot muggy summer days. They’re also inexpensive, healthy, full of protein, and encourage creative invention. Leftover chicken and cheese? Stuff that in your omelet. A bit of salsa along with a half piece of grilled zucchini? There you go. Nothing at all but parsley? You have an herb omelet. Not even a sprig of parsley, but a tablespoon of sticky jam at the bottom of the jar? That, too, makes for a tasty omelet filling.
Continue reading “Tomato and Basil Omelet — A Good Reason to Garden”
