Easter (or Secular) Eggs Goldenrod

Every Easter I look forward to making my Great-Grandma Marjie's eggs goldenrod with the abundance of hardboiled eggs, but it doesn't have to be Easter to enjoy this hearty breakfast. 

Eggs Goldenrod
Makes 4 large portions (this recipe can be scaled to accomodate more or fewer servings)

8 slices of toast or 4 english muffins
8 hard boiled eggs

4 tablespoons of butter
4 tablespoons of flour
3 cups of milk
1 teaspoon salt
1/4 teaspoon white pepper

1/4 teaspoon of garlic powder 
8 slices of toast
chives, chopped for topping (optional)

Peel the hard boiled eggs and separate the yolk from the white.   Put the yolks in a small bowl and use a fork to break into small pieces.  Coarsely chop the whites.  In a saucepan on medium heat, warm the butter until melted and bubbly then add the flour and stir until it makes a paste.  Add milk, a splash at a time, whisking constantly until lumps disappear.  Then add the salt, pepper and garlic powder.  Turn the heat to low and simmer until thickened, stirring often for about 10 minutes.  Mix in the egg whites.  Serve on top of toast or english muffins with a sprinkle of egg yolks and chives.

French Onion Soup

I had beef soup bones from Burns Angus Farm in my freezer and I wanted to make soup while it was still cold outside.  I made beef stock, a smaller version of this recipe, with the soup bones, celery, onions, carrots, garlic, bay leaves and water.  Then I made a fabulous French onion soup:

French Onion Soup
4 Servings
Active Time: 30 min
Total Time: 1 1/2 hours

1 pound onions, cut in half and sliced thinly lengthwise
2 tablespoons oil (I used half butter half olive oil)
2 tablespoons flour
1/2 cup port wine
8 cups beef stock
1 bay leaf
1 tablespoon dried thyme
Salt and pepper to taste
4 pieces of crusty bread, cut into 1 1/2 inch thick slices
1/2 pound gruyere cheese, sliced thinly or grated
4 ovensafe bowls

Heat oil in a stockpot on medium-low then add onions.  Cook onions on medium-low heat, stirring occasionally, until brown and caramelized (45 minutes - 1 hour).  Stir in flour then add port wine and continue stirring until thickened, about 2 minutes.  Next add beef stock, bay leaf, and thyme and turn up heat to medium high until boiling.  Once boiling, turn down the heat and simmer for about 20 minutes so flavors can meld.  During that time, toast the bread under the broiler on low until golden brown, about 3-4 minutes per side.  Remove bay leaf from soup and add desired quantity of salt and pepper, then pour into oven safe bowls.  Float a slice of bread onto each bowl of soup and top with gruyere cheese.  Put the bowls in the oven and broil on low until cheese is melted and bubbly, about 6 minutes.  Serve immediately.

Philly Farm & Food Fest

Save the date for the Philly Farm & Food Fest on April 14th at the Philadelphia Convention Center Annex.  General admission is $15 and kids under 12 get in free.  Enjoy the Local Libations Lounge, watch cooking demonstrations, buy humanely raised meat, learn at various workshops, and check out over 100 exhibitors.