Did you ever imagine the day would come that the public was being begged to stay at home? Restaurants being closed and confinement to the house means a lot more meals eaten at home, but also, some extra time on our hands. What could be a better time to brush up on your cooking skills and impress your family with some amazing meals? These 3 creative recipes to make at home will please your taste buds and bring some joy to your isolation.
Eggs Florentine
If you are a breakfast person like me, you are probably getting sick of your basic morning meals, and you are probably missing that fresh-cooked-brunch feeling. Bring the café to your kitchen with this yummy Eggs Florentine recipe. If you are not familiar with this egg dish, know that it touches on all the bases when it comes to a balanced breakfast. A bed of fresh spinach, sitting on a crispy English muffin, topped with a poached egg and hollandaise sauce. Pair with a glass of sparkling wine or a Mimosa to kick your morning up a notch.
Servings: 4, Prep Time: 30 minutes, Cook Time, 25 minutes
What you’ll need:
- 4 English muffins, split and toasted
- 3 Tablespoons softened unsalted butter
- 4 cups loosely packed baby spinach leaves
- 8 eggs
For the hollandaise sauce:
- 4 egg yolks
- 2 Tablespoons fresh lemon and lime juice
- 2 sticks of unsalted butter, melted
- 1 Tablespoon water
- 1/8 teaspoon salt
- Pinch of cayenne
- 2 pinches of freshly ground pepper
Recipe:
The hollandaise sauce is made by combining the egg yolks, lemon and lime juice, and water in a heatproof bowl set over a slightly simmering pot of water. Whisk constantly until the mixture starts to thicken and continue to whisk for 1 minute but remove the bowl from heat as soon has the mixture thickens. Add the salt, pepper, and cayenne pepper. Using a blender, blend the mixture and slowly pour in the melted butter until it is all incorporated in the mixture. Cover and keep over very low heat until serving.
Add a little butter to each side of your English muffin.
Over medium heat, use the remainder of the butter to sauté the spinach for about 2 minutes.
For poaching an egg, I have found the “whirlpool method” to work best. Crack your first egg into a ramekin or cup and set to the side. Fill a pan with ½ an inch of water and bring to a simmer.
Using a spoon or a spatula, quickly stir the water in one direction until it is smoothly spinning. Pour your set aside egg into the center of the whirlpool. Turn off the heat, cover the pan and let the egg sit for 5 minutes. Use a slotted spoon to lift the egg out.
Place 2 muffin halves on each plate. Top with spinach, a poached egg, and drizzle with hollandaise. Breakfast is served!
Jambalaya
Spring is the season colors and one of the best times to indulge in fresh produce. This quintessential dish is the perfect way to brighten up your isolation and bring a little southern flare to your dinner table. This Jambalaya recipe brings home the sliver of comfort we’ve all been searching for. Pair with a glass of Chardonnay to cool this flavorful Creole dish down.
Servings: 4, Prep Time: 20 minutes, Cook Time: 20 minutes
What you’ll need:
- 1 Tablespoon extra-virgin olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- Kosher salt
- Freshly ground black pepper
- 1 pound of boneless, skinless chicken breast
- 1 teaspoon dried oregano
- 6 ounces Andouille sausage
- 2 garlic cloves, minced
- 2 Tablespoons tomato paste
- 2 cups low-sodium chicken stock
- 1 can crushed tomatoes
- 1 cup long grain rice
- 2 teaspoons Old Bay seasoning
- 1 pound of medium shrimp, peeled and deveined
- 2 green onions, thinly sliced
Recipe:
Heat oil in a large pot over medium heat. Add onion and bell peppers and season with salt and pepper. Cook until soft then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, then stir in Andouille sausage, garlic, and tomato paste. Cook until fragrant.
Add chicken broth, crushed tomatoes, rice, and Old Bay seasoning. Reduce heat to medium-low, cover with a tight fitting lid, and cook for about 20 minutes or until the rice is tender.
Add the shrimp and cook until pink.
Stir in green onions just before serving, and get ready to fall in love.
Thai Chicken Coconut Curry
With spring just beginning, we must prepare for some rainy days ahead of us. Instead of sticking to your average rainy-day soup, mix things up with this Thai Chicken Coconut Curry dish. The amazing colors, textures, and flavor combinations make for a delicious and creamy meal. A sweet glass of Riesling pairs perfectly with the spicy-notes in this dish.
Servings: 6, Prep Time: 5 minutes, Cook Time: 20 minutes
What you’ll need:
- 3 Tablespoons coconut oil
- 1 medium yellow onion, diced
- 1 pound of boneless, skinless chicken breast, diced into bite-sized pieces
- 3 cloves of garlic, finely minced
- 2 teaspoons ground ginger
- 2 teaspoons ground coriander
- One 13-ounce can of coconut milk
- 1-1 ½ cups shredded carrots
- 2 Tablespoons curry powder
- Kosher salt
- Freshly ground black pepper
- 3 cups fresh spinach leaves
- 1 Tablespoon lime juice
- 1 Tablespoon brown sugar (optional)
- ¼ cup fresh cilantro, finely chopped
Recipe:
In a large skillet over medium-high heat, add the oil and onion and saute until the onion begins to soften (about 5 minutes).
Add the chicken and cook for about 5 minutes. Flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander and cook for about 1 minute. Stir frequently.
Add the coconut milk, carrots, curry powder, salt, pepper and stir. Reduce the heat to medium and let the mixture boil for about 5 minutes or until the liquid has slightly thickened.
Add the spinach and lime juice and stir. Cook until the spinach has wilted (about 1 minute). Taste and optionally add brown sugar.
Sprinkle with cilantro and serve.
This temporary new way of life may be frustrating at times, but we must take it as an opportunity to learn, grow, and bond. Whether these meals provide you a newfound love for cooking, a new favorite meal, or get the chance to spend quality time with those in your home, they are all worth trying out and can be made and enjoyed long after social distancing subsides.
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