The season of potlucks is upon us. Okay, I guess potlucks don’t really have a season. But I do feel like more potlucks happen during the summer months than at any other time of the year. I suppose you could argue the holiday season is more potluck-heavy. But I think sit-down dinners still rule the roost in December. But in the summer picnics are plentiful, BBQs are rampant, and no one wants to work that hard because sunshine and beer exist. So potlucks it is. You open your backyard and your friends roll in with far too many salads. But you can defy the salad trope and arrive with these Kimchi Deviled Eggs instead. It’ll blow minds.
Today’s Smoked Salmon Risotto with Crème Fraîche is what I affectionately refer to as “brunch meets risotto”. Although, I can’t help but see problems with that moniker. For one, smoke salmon is too good to only be allocated to morning meals. And, although this dish was inspired by bagel and lox it contains no cream cheese and is devoid of everything bagel spice. So can I, in good conscience, call this brunch? Especially since I ate this for dinner? Does anyone care? I’m guessing not, but now you know these are the sorts of things that rattle around in my brain all day. I’m a “unique” individual, let’s leave it at that.
The day I posted a little teaser for this Spring Herb Quiche it snowed. I suppose I was trying to manifest spring through recipe development. But it’s about as effective as you would imagine it to be. But while I can’t control the late April flurries, I can put plenty of green on my table. Oh and buy armfuls of tulips. You have no idea what those blooms mean to Canadians with seasonal affective disorder. Today’s quiche is the perfect way to ease into the season. It’s loaded with fresh herbs and bright refreshing flavors but it also has enough richness to chase the early spring chill away. So let’s dig in.
I think brunch is the most difficult meal to pull off. I know that may sound surprising but I think any meal centered around eggs becomes a race against time. Cooking is a lot like comedy, it all comes down to timing. And this is especially true when it comes to brunch. Poached eggs, fried eggs, bacon, and pancakes. All of these classic brunch items have different cook times and are difficult to make in bulk on a four-burner stove. Perhaps this is why we have to wait in those ponderously long lines for brunch at our favorite spot. Pulling off a delicious brunch at home can be a delicate operation but it is certainly not impossible. So let me show you how to make Kedgeree Fish Cake Eggs Benny at home while maintaining your sanity.