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Egg salad is one of those childhood food memories for me. I remember my grandma making it. She had a mustard yellow rotary chopper. She’d put the egg in and turn the crank and these perfect crumbles would come out. Her sandwiches were piled up with greens and tasty bread, so yummy. ☺️ I also loved Dr. Seuss books as a kid. This is a modern spin on egg salad with a bit of whimsy thrown in to pay tribute to some childhood faves.
1- Preheat the oven to 180 ºC.
2- Leave the broken dough at room temperature.
3- Line an oven pan greased with butter with the
dough covering all over .
4- Bake for a few minutes to slightly cooked before filling it up.
5- Cut broccoli in small trees and cook it with little wather with salt .Drain when still al dente.
6- Add the broccoli and cut it a little.
7- Season to taste and add the ham cubes and half of the
8- Place broccoli well distributed over the semi-cooked dough
9- Beat the eggs as for an omelette and mix with the cream.
Season with salt and pepper and add the nutmeg.
10- pour this mixture into the broccoli.
11- Bake between 20-30 minutes at 180 ºC
12- When curdled, place the slices of goat cheese and
return to the oven
13- Let stand a few minutes before serving while still hot.
It can also be served cold.
Beans Around The World.
I was so excited when I first saw a combined soup bowl, because I frequently order two different soups to comprise my meal when dining out. Besides, I prefer duets to solos, pairs skating to singles...and the same is true for flamenco dancing. The dancing eighth notes (on the left) join up with the dancing sixteenth notes (on the upper right) to dance together as a couple. The beans on the rim of the soup bowl are a reference to polka dots, a traditional pattern for flamenco dresses. And the cilantro garnish is a nod to the fan, which adds a beautiful texture while both concealing and revealing.
As a family with 5 children, I would cook with a lot of food with beans in it. Unfortunately, my oldest son did not like beans until I found a recipe for Cowboy Beans. Wow! This changed it for him. He loved them! (Funny how a the name of the recipe made such a difference, haha!)
This recipe is probably 100 years old. I named it after my grandmother, who I called "Honey". This was her mother's recipe. Her mother came to this country from the Azores in 1904, as a widow with 5 children. She brought the oldest, a son, and the youngest, my grandmother with her. As she earned money cooking on Ranches in the San Francisco Bay Area, she was able to bring her other three children to the United States.
I never knew they had "Pink Beans" as this recipe calls for. I was sure the local market wouldn't have them, but there they were. My husband loves these beans and he says he has never tasted anything like them. I serve with some crusty garlic bread. Always delicious.