May 5, 2009


What do you get when you have one kidney-failing Jew, a group of semi non-practicing Christian friends, and a knack for combining two words into one? EASTOVER! Sodium-free style.

I love nothing more than a good excuse to throw a food fest, so the culmination of these two fantastically treat-related holidays seemed like the perfect fit. Boy and I (with help from mom and dad – who are learning how to cook without salt!) whipped up a salt-free shmorg-borg of brunchy delights: Horoses and matzoh, deviled eggs, baba ganoush, two gorgeous fruit tarts care of Annie, slow-cooked scrambled eggs, macaroons, and an unbelievable fennel and sweet potato hash with spice-rubbed flank steak.

I’m opening up the recipe box for two of these recipes that are wonderful for brunch or even linner (lunch + dinner) entertaining…but if you’re interested in any of the others or want advice on combining words, feel free to post a note!

Slow Cooked Scrambled Eggs deadly and delicate, yet deceivingly easy to make.

The most amazing part of this recipe is that to make it salt free requires the mere removal of well…the salt.

1. So you’re ready when the time comes, beat 8 eggs (serves 5-6) in a large bowl. When smooth, mix in 1/2 cup of half and half.

2. Chop a bunch of chives. Sometimes cutting with scissors is easier than using a knife.

3. In a tall pot on medium heat melt 2 tablespoons of sweet butter.

Continuously stir the butter as it bubbles and browns – you do not want it to burn but instead turn into a nice caramel color – this will give the dish an extra nutty flavor

Pour in eggs and lower heat so its in between a low and medium flame – remember, you want to slowly cook the eggs. And MOST importantly, DO NOT STOP STIRRING.

When the mixture becomes smooth and thick, stir in 2 tablespoons of creme fraiche (or really, as much as you like – I find that the creamier the eggs the better) and the chives.

Serve immediately! Trust me, you won’t want to wait one more minute to dig in.

Total time: 20-25 min and can be made while entertaining guests in the kitchen. It’s a pretty flawless recipe.

Fennel and Sweet Potato Hash – buttery, beautiful, and better than brisket

This is a Boy original.  A spice rub, brown butter, and creme fraiche topper really kick up the flavor profile in this dish and his plating isn’t half bad either.

1. The day before (not totally necessary but will ensure more flavor), rub the flank steak (ask butcher for an appropriate amt for number of guests) with smoked paprika, Herbs de Provence, ancho chile powder, and rosemary

Prepare three bulbs of fennel by cutting off stems and and very bottom of bulb. Thinly slice fennel length wise so that the fennel slices look like palm frawn (see picture above).

. Cut half of a white onion length wise to mimic the length of the fennel frawns.


4. Wash and cut 2 sweet potatoes into small rectangular chunks or cubes (your aesthetic taste).

5. Heat large pan over medium heat and brown 2 tablespoons of butter.

6. Add fennel to the pan and cook until slightly browned.

7. Add sweet potatoes to fennel and butter and cook until softened (not mushy, but edible).

8. While your veggies are cooking, grill meat on a grill, panini press, or George Foreman – whatever you got – for about 5-8 min so that meat is still a bit pink and tender on the inside. After cooking, let rest for five minutes before cutting 1/4 inch slabs of meaty goodness.

9. Layer meat over a pile of fennel and sweet potato hash.

10. For the topper, mix creme fraiche with a pinch of fennel seed and a pinch of ancho chile powder. Dollop away and enjoy.

Total time: 1 day (optional) and 50 min – worth every second

And for random food photos of the other delicious treats:

Leave a Comment

Previous post:

Next post: