Archive for October 6th, 2012

octtom3Well, we have had a couple of frosts up her in New Hampshire and most of the greenery has turned into the most spectacular fall colors.  You can tell the colors are at their peak by the increased traffic through the valley as people come from all over to see nature’s spectacular show.

Anyway, with the shift of seasons I had ceased the daily curating of my container garden.  However, last night I went out to back porch to watch the sunset and saw a splash of red amongst the yellowing leaves of my tomato patch.  Sure enough, there was a healthy ripe tomato ready for picking.

Upon further review, I noticed a bunch of green tomatoes and even a few healthy yellow blossoms.  I was surprised and thrilled – a late season bounty.  I look forward to harvesting these gems for a fresh salsa or my signature tomato sauce.



apbpHot on the heels of the Asparagus-Fontina Pizzettes with Bacon recipe I featured recently, I found a recipe for Asparagus and Potato Egg Bake I found in O, Oprah’s magazine.  Yes, I read Oprah’s magazine.

Anyway, I was attracted to the Asparagus and Potato Egg Bake because I am always looking for a good one dish brunch item that can be made in advance and baked on the morning of the event – and this is just perfect.

Asparagus and Potato Egg Bake Recipe (From Oprah’s magazine):


  • 1 Tbsp. olive oil, plus more for greasing
  • 1 pound asparagus spears, woody ends snapped off
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 8 large eggs
  • 1 cup whole milk
  • 1½ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 4 cups shredded potatoes or plain frozen hash browns
  • 2 cups shredded Parmesan cheese (about 8 ounces)


  1. Preheat oven to 350°. Lightly grease a 9″ x 13″ baking dish or 1.5-quart soufflé baking dish with oil; set aside. Cut off the top 3 of asparagus spears; transfer tips to a small bowl and set aside. Cut remaining spears into 1 pieces and set aside.
  2. Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic and cook until soft and translucent, 5 to 7 minutes. Add 1 asparagus pieces, increase heat to medium-high, and cook until warmed through, 3 to 4 minutes. Remove from heat and set aside to cool slightly.
  3. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in potatoes, cheese, and reserved onion mixture. Transfer to prepared dish and arrange asparagus tips over the top in rows. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)
  4. Bake until firm and light golden brown, about 45 minutes. Serve immediately.

Find this recipe for Asparagus and Potato Egg Bake Recipe on Oprah’s website.