While baby sleeps, mama can blog.

From the City...

I know right, again with the felt.  I just love it.  Here's Theo's new alphabet wall art.  

 

 As you can tell, he's really fascinated by it.  

NEW RECIPE: Thank you Janet!  This recipe is AMAZING.  Here's the recipe.  I didn't have sour cream so I used yogurt.  It turned out really good.  I will definitely add this one to the mix.

 Simon actually found this cookbook on the street and carried it around with him all day because he knew I would love it and I really really do.

Half of me wants to cut it up and make crafts whereas the other half just wants to keep it just the way it is.

Happy Sunday Everyone!

-ab

Oven roasted cherry tomatoes...

From the country...

Oven roasted heaven...

Slice cherry tomatoes in half toss with olive oil and some sea salt and oven roast on low for 3-4 hours. While waiting for them your kitchen will smell like some kind of tomato heaven. It is so worth the wait! They will be great on pizza, in a fresh pasta or just off the cookie sheet.

Market Fresh Recipe #1. Frisee Salad with Bacon- Shallot Vinaigrette

From the country...

I found this tasty recipe here. It looks super tasty and I will have to try it next week (will keep you posted.. literally). I will be selling a shwack of these tasty bitter buddies at the market tomorrow and thought I would post a recipe for my customers.

Ingredients

• 3 slice(s) bacon, cut into 1/2-inch pieces
• 12 ounce(s) (2 to 3 heads) frisée or 2 bags (5 to 6 oz. each) mixed baby salad greens
• 1 medium shallot, minced
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) olive oil
• 6 large eggs

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Directions

1. In 2-quart saucepan, cook bacon on medium 5 minutes or until browned, stirring occasionally.
2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling on high to poach eggs in later. Trim and discard stem ends from frisée; cut leaves into bite-size pieces. Place greens in large bowl.
3. Remove saucepan from heat. With slotted spoon, transfer bacon to paper towels to drain; discard all but 1 tablespoon bacon fat.
4. Into bacon fat remaining in skillet, whisk shallot, vinegar, Dijon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In slow, steady stream, whisk in oil until combined. Add warm vinaigrette to bowl with frisée and toss until evenly coated.
5. Reduce skillet heat to medium to maintain water at gentle simmer. Break eggs, one at a time, into cup. Holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg and quickly drain, still in spoon, on paper towels.
6. To serve, divide frisée among 6 salad plates; top with bacon and egg. Sprinkle egg with coarsely ground black pepper if you like.

Let me know how it turns out!