Happy St. Patrick’s Day!
Here’s some brownies stuffed with mint oreos for the holiday and I’m sharing other recipes as well.
Even though I don’t really do anything to celebrate St. Patrick’s Day, the few weeks before, I’m always thinking up of various dessert ideas that are green or use Guinness beer or Bailey’s Irish Cream. I had so many ideas this year, as well as finding many more on other food blogs, but unfortunately I didn’t get a chance to make them all before St. Patrick’s Day.
Anyhow, I thought I’d do a round-up sharing recipes I’ve done for St. Patrick’s Day as well as sharing recipes I’ve bookmarked to try in case people are searching for last minute St. Patrick’s Day inspiration.
Recipes I’ve made:
I had plans to visit a few places for lunch off the main strip, but all the taxi rides were getting expensive, so we decided to stay on the strip for lunch. Since I had to make a visit to Bouchon Bakery inside The Venetian to pick up Thomas Keller’s macarons and other baked goods, we decided to check out Bouchon Bistro.
There was a slight wait time when we arrived, but we were able to munch on complimentary almond tea cakes while we waited. Not a bad deal at all.
After we ordered, we were give some crusty pan d’epi (wheat stalk bread). I was surprised that the bread is placed directly onto the table (which is lined with white paper, with linen underneath). The bread was accompanied with some Bouchon jams.
I loved the bread. Crusty bread is my favorite kind. I liked it so much I bought some home from the bakery section. FH only likes soft breads though since he didn’t like this at all.
Beignets du jour (house made special doughnuts with Bouchon Bakery jam)
You can choose jelly filled beignets or plain ones. I chose plain ones because I’m not a huge jelly fan.
This plate of fluffy beignets lightly rolled in sugar were the softest beignets I’ve ever eaten. Each one was pillowy soft, and melted in my mouth. I want to dine at Bouchon Bistro again just for the beignets. They were accompanied with Nutella and jam. Heavenly.
Tea eggs are one of my favorite ways to cook eggs. Not only do they make an amazing presentation, but they taste good too.
My brother went home for the weekend recently. Which means only one thing when he came back: lots of food from mom, including these chinese tea eggs. I know how to make the eggs myself and have made them before, but most of the time I’m lazy. It’s not hard to make, but it does require a lot of waiting while the eggs stew to develop flavor.
Tea leaves, anise and other spices are boiled with the eggs creating a savory hard boiled egg. Eggs are first hard boiled. Then the shell is cracked in several places before the eggs stew in a pot of tea leaves, five spice powder, soy sauce, salt. As the eggs stew, the tea sauce seeps through, staining the white skin of the eggs. Because of the cracks in the shells, it creates this beautiful marbled pattern when you eventually peel off the shell.