Scrambled Eggs, Avocado, and Salmon on Toast

Cook and Photo by Mott T. Mitchell

Ingredients

• 3 Tbsp. minced fresh chives, divided
• 2 Tbsp. crème fraîche (optional)
• 6 large eggs
• 2 Tbsp. (1/4 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 4 large or 8 small slices sourdough, whole wheat, or pumpernickel bread, toasted
• 1 avocado, halved, pitted, peeled, and diced
• 1 Tbsp. fresh lemon juice
• 4 oz. thinly sliced smoked salmon

Preparation

• Whisk 2 Tbsp. chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.
• Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 Tbsp. chives, and season to taste with pepper.

Thank you http://www.bonappetit.com 

Poblano Cream pasta ( whole grain) with chicken sausage

Cook and Photo by Mott T. Mitchell

Ingredients 

salt and pepper

1 lb linguine

5tbsp.butter

1 small poblano chile pepper, seeded and finely chopped

1 small onion, finely chopped

4 cloves garlic, finely chopped

3 tablespoons flour

1 1/2 cups chicken stock

1/2 cup creme fraiche or mexican crema

1cup  chicken sausage

Direction
1.   Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
2.   While the pasta is working, in a medium saucepan, melt 4 tbsp. butter over medium heat. Add the poblano, onion and garlic and cook until softened,Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
3.   In a small saucepan, heat the creme fraiche over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.
4.   In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat. Add the Chicken sausage and cook until firm ; season with salt and pepper. Add the pasta and poblano sauce to Chicken sausage 
5.   Top with parmesan cheese 

Happy valentine's day everyone

Hand Made and Photo by Mott T. Mitchell

Chinese Stri-fry

Cook and Photo by Mott T. Mitchell

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Rose

Hand Made and Photo by Mott T. Mitchell

Spanish egg and burger muffin

Cook and Photo by Mott T. Mitchell