We celebrate two anniversaries: the date of our legal marriage and the date of our marriage before God and our families. The first date is April 12, just yesterday, and look what I got! A lovely mabe pearl cocktail ring!
It has the most rich luster that I just couldn't translate to a digital photo. I love to look at it...Isn't it gorgeous?!
We celebrated last night with a wonderful dinner out and this morning with breakfast. Since he really appreciates a good meal above all else (so easy to please that way!), I started with freshly baked croissants, smoked salmon, scrambled eggs Julia Child style (really, you must try these; they are started in a cold pan) covered with caramelized spring onions and drizzled with a sauce made of neufchatel cheese and lemon juice. Spring greens were on the side, since I have to have something green and fresh on every plate. I even squeezed fresh oranges for mimosas! Really, I outdid myself...
I personally love smoked nova salmon and since fishing has just been banned in the Pacific Northwest, I figured it's going to get really expensive very shortly. If you love it too, here's the recipe that my husband will choose every time over brunch out...
Scrambled eggs a la Julia Child's Mastering the Art of French Cooking, Vol 1
2 tsp water
pinch of salt
pinch of pepper
1 tsp butter
2 tsp half & half or cream
Whisk your eggs together with the water in a bowl for about 20 seconds - it's important NOT to over beat your eggs. Butter your cold pan and then pour in your eggs. Then put your pan over medium - medium low heat. After a minute or so, depending, start to stir slowly with a wooden spoon until the eggs thicken and curds start to form. Keep stirring until it's pretty much all curds, but not totally dry, just until the eggs come together and aren't runny. Remove from heat and stir in the cream and serve immediately.
You will find these eggs to be creamy, tender and delish, I promise! The trick is a cold pan, gentle stirring, and not over cooking.
Caramelized spring onions (leeks work really well, too)
1 larger spring onion, sliced into thin rings (I use it all, the green parts are tasty!)
1 tbs butter or olive oil
Heat your pan over low - medium low heat until your butter melts and then add the onions. Stir occasionally, keeping them moving just enough so they don't stick to the bottom. Make sure the heat is low enough that the onions sweat but don't burn, until softened and golden, about 10-12 minutes.
Neufchatel (or cream cheese, whatever you have in your fridge) sauce
2-3 big tsp of the cheese
1-2 tsp of fresh lemon juice
Whisk these two together until smooth. Taste. If necessary, add a little more lemon if necessary or cheese. I like neufchatel because it's a little sweeter and lighter than cream cheese...
Put your scrambled eggs on a plate, top with half the onions and then drizzle with the neufchatel sauce. You can put your salmon on top of this or serve it to the side. Serve with spring greens tossed with extra virgin olive oil, balsamic vinegar, salt & pepper.
Eat slowly, savor every last bite, and try not to fight over the last croissant...