April 16th is National Eggs Benedict Day, celebrating the English muffin topped with Canadian bacon, a poached egg, hollandaise sauce, and chopped chives. We’ve got a twist on it: an Eggs Benedict Casserole recipe.

Classic Eggs Benedict, a popular brunch item, was created in the 19th century by a prominent chef for a wealthy lady’s lunch.

Some people love Eggs Benedict, but aren’t great at poaching the eggs that are a key part of the recipe.

Go Bold With Butter has solved that problem with this clever Eggs Benedict Casserole (photo #1).

The recipe was developed for them by Jonathan of The Candid Appetite.

Candidly, we like this recipe a lot. It just might alternate with bagels and lox at our regular Sunday brunch.
 
 
> The History Of Eggs Benedict

> Eggs Benedict Recipe Variations
 
 
RECIPE: EGGS BENEDICT CASSEROLE

This recipe requires some advance preparation, so the casserole rest for 4 hours or overnight.

The finished casserole gets a topping of hollandaise sauce, just like classic Eggs Benedict (photo #2).
 
Ingredients For 8 Servings

For The Casserole

 
For The Hollandaise Sauce

 
Preparation

1. GREASE a 9×13-inch baking dish with butter and set aside.

2. SPLIT open each English muffin and cut each piece in half. Arrange the slices on a baking sheet and drizzle with 2 tablespoons of melted butter. Bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool slightly.

3. PLACE half of the English muffin pieces in the prepared baking dish. Top with half of the Canadian bacon. Repeat with the remaining bread and bacon.

4. WHISK together in a large bowl the milk, eggs, salt, pepper, onion powder and garlic powder. Pour into the baking dish, over the bread and bacon. Cover with foil and chill for at least 4 hours or overnight.

5. REMOVE the baking dish from the fridge and allow to sit while you preheat the oven to 375°F.

6. BAKE, covered, for 35 minutes. Remove the foil and bake until the casserole is golden brown and a knife comes out clean when inserted in the middle, about 15 to 18 minutes.

7. MAKE the hollandaise sauce. Whisk the egg yolks and lemon juice in a large bowl until pale and doubled in size. Place over a pot of barely simmering water and cook, stirring constantly, until the egg yolks have warmed through, about 5 minutes. Keep the heat low and continue to whisk so as to not cook the eggs.

(If you have a double boiler, this is the time to use it.)

8. SLOWLY WHISK in the melted butter in a slow steady stream, until the mixture comes together smoothly and has doubled and thickened. Season with salt and cayenne pepper. Cover and keep warm until ready to serve.

If the sauce thickens too much as it sits, you can whisk in a tablespoon or so of warm water to loosen it up.

9. REMOVE the finished casserole from the oven and allow it to cool for 5 minutes. Top with the warm hollandaise sauce and garnish with chives and paprika before serving.
 
 
> HOLLANDAISE SAUCE IS ONE OF THE MOTHER SAUCES OF FRANCE. HERE’S MORE ABOUT IT.

[1] This casserole has all of the flavor of classic Eggs Benedict, with an easier preparation (photos #1 and #2 © Go Bold With Butter | The Candid Appetite).

[2] Classic Eggs Benedict is garnished with hollandaise sauce. The casserole does the same.

[3] Canadian bacon is a leaner type of bacon, made from the loin eye—in the pig’s back—which is smoked just like the more familiar streaky “side” bacon (check out the different types of bacon) (photo © Canadian Bacon).

[4] A garnish of fresh chives is adds bright flavor to just about any savory dish (photo © Good Eggs).

[5] It’s easy to grow chives on your windowsill or outside (photo © J. Durham | Morguefile).

 
Plus A Related Recipe:

 
 
Find more egg recipes on the pull-down menu at the upper right.
 
 

[1] Millionaire Shortbread Bars from Lake Champlain Chocolates (photo #1). The recipe is below (photo © Lake Champlain Chocolates).

[2] This version uses chocolate caramel (photo © Anna Pustynnikova | Panther Media).

[3] These bars were made with a milk chocolate top and dulce de leche, instead of conventional caramel (photos #3 and #4 © Denis M. Art | Panther Media).

[4] Brew a pot of tea and enjoy!

April 15th is Tax Day in the U.S.—the usual deadline for submitting your income taxes.

How do you feel? Stressed? Relieved? Happy?

Whatever the feeling, here’s a treat: a delicious recipe (below) for Millionaire Shortbread Bars from one of our go-to chocolatiers, Lake Chaplain Chocolates.

National Shortbread Day is January 6th.

> The History Of Shortbread
 
 
WHAT ARE MILLIONAIRE BARS?

Millionaire Bars are layered bar cookies* that combine a shortbread base topped with caramel and a smooth chocolate ganache.

It’s the crunch of the shortbread, the gooey caramel and the chocolate topping (we prefer dark chocolate) that make these cookies so rich, that they were named for millionaires.

(We won’t mention the great wealth of the calories.)

Millionaire bars have other names: caramel shortbread, caramel shortcake, caramel squares, caramel slice, chocolate caramel shortbread, millionaire’s shortbread and millionaire’s slice are those we’ve uncovered.

They are generally cut into fingers, rectangles or squares, but are sometimes circular.

While the name and possibly the first recipe originated in Scotland—home of shortbread—the first known recipes and references in print appear in Australian journals and cookbooks from the 1970s, most notably in The Australian Women’s Weekly [source].

The recipe below is the classic, containing the shortbread, caramel and chocolate. Some people prefer a milk chocolate topping to dark chocolate. Some mix the chocolate with peanut butter for a different flavor profile.

There are additional variations:

 
As long as there’s a creative baker, there’s the likelihood of more enhancements.

One baker, who made a version with a chocolate chip cookie dough base that she dubbed Billionaire Bars, describes the original as “a fancy version of a Twix bar.”

If you’re not into baking, assemble a quick hack: Spread shortbread cookies with caramel sauce, dulce de leche or sliced caramels; and top with thick chocolate sauce (not syrup), ganache (recipe), or a shaved chocolate bar.

 
RECIPE: MILLIONAIRE BARS WITH SHORTBREAD, CARAMEL & CHOCOLATE

Ingredients For 18 Bars

For The Shortbread

 
For The Caramel

 
For The Chocolate Ganache Topping

1. LINE a 9″x13″ pan with parchment, leaving some overhang on the long sides so you can easily lift the finished product out of the pan. Grease lightly.

2. COMBINE all ingredients in the bowl of a stand mixer, and paddle on medium-low speed until the mixture becomes sandy and holds together when you squeeze a bit of it in your hand.

3. PRESS the mixture firmly and evenly into the bottom of parchment-lined pan. Place the pan into the fridge or freezer to firm up for about 30 minutes.

4. BAKE the shortbread in a 350°F oven until golden brown, about 20 minutes. Let cool while you make the caramel.

5. MAKE the caramel. Combine all ingredients in a saucepan and cook on medium, whisking constantly for 3-5 minutes. The mixture will get thick and boil vigorously, and darken just a bit.

6. STRAIN the mixture and pour onto the cooled crust, smoothing with a spatula. Let the layer set in the fridge until completely cool.

7. MAKE the ganache topping. Melt the ingredients together in 10-second increments in the microwave or over a double boiler, stirring until smooth and shiny.
Pour over the cooled caramel layer and spread with a small spatula. Sprinkle with sea salt to garnish.

8. COOL in the fridge until set. Using the overhanging parchment edges, pull the bar out of the pan. Remove the parchment and slice with a sharp knife.
 
 
> THE HISTORY OF SHORTBREAD

> THE HISTORY OF CARAMEL

> THE HISTORY OF CHOCOLATE
 
________________

*Bar cookies, or bars, are made from a batter or stiff dough that is poured or pressed into a baking pan; then baked and cut into rectangles, squares, diamonds or fingers. Bars can be single-layered (brownies, oatmeal bars, Rice Krispie treats) or multi-layered (lemon bars, millionaire bars, seven-layer bars). They can have a cake-like or chewy texture.

January 22nd is National Southern Food Day, Southern Food Heritage Day is October 11th. On both days we turn to one of our favorite dishes from Charleston, South Carolina: Shrimp & Grits.

Why didn’t we ever think to make it a seafood medley: shrimp plus crab meat, fish, even scallops?

Leave it to a restaurateur, Ebony Austin of Nouveau Bar & Grill in Atlanta.

It’s a great idea, and she shares the recipe with us.

If you can’t have shellfish, just substitute cod or halibut in the recipe.

If you’re in the Atlanta area, there’s much more upon which to feast at Nouveau Bar & Grill. Take a bite of:

Buffalo Shrimp, Cajun Shrimp & Chicken, Chicken and Waffles, Deviled Eggs, Four Cheese Spinach Dip, Fried Shrimp Po’ Boy, Impossible Burger, Jerk Wings, Sticky Fried Ribs, Turkey Burger Sliders and Windy City Crab Cakes.

Plus, great sides and desserts.

Yes, please!

> The history of shrimp.

> A brief history of Shrimp & Grits is below.

> More ways to serve grits.

> The difference between grits and polenta.
 
 
RECIPE: ULTIMATE CAJUN SEAFOOD & GRITS

You can purchase Cajun seasoning or make it from ingredients you already have in your pantry.

The Cajun seasoning recipe below is from Emeril Lagasse.

For a wine pairing, we suggest Sauvignon Blanc for a white wine, or Pinot Noir or Shiraz for a red wine.

Prep and cook time is 30-35 minutes.
 
 
Ingredients For 2 Servings

For The Stone Washed Grits

 
For The Shellfish Medley

 
For Emeril’s Cajun Seasoning

Combine thoroughly:

 
Preparation

1. MAKE the grits. Pour two cups of water into a small pot and bring to a boil. When the water starts to boil, add the white wine, then the grits and salt.

2. REDUCE the heat to low and cook for 18-20 minutes, stirring every 2-3 minutes. (Stirring is is important so the grits don’t get lumpy. Once lumpy, it’s hard to get the texture back.)

3. SEASON the salmon to your liking (e.g. salt, pepper, Cajun seasoning, lemon and butter).

4. COOK the vegetables and seafood. Place 2 tablespoons of olive oil in a skillet. Once hot, place the green pepper, red pepper and onion in the skillet and let cook for two minutes.

5. PLACE the salmon in the skillet with the peppers and onions. Add the crab meat to the skillet for 1 minute.

6. ADD the shrimp to the skillet and for 2 minutes. Remove the skillet from the heat.

7. ASSEMBLE. Place the grits inside the Martini glass and top with the seafood medley. Garnish with the sauce, fresh parsley and more Cajun seasoning as desired.

[1] Glamorous seafood and grits from Nouveau Bar & Grill (photo © Nouveau Bar & Grill | Atlanta).

[2] A typical (less glam!) presentation of Shrimp & Grits (photo © Mackenzie Ltd)

[3] Yellow grits from Anson Mills—the best grits we’ve ever had (photos #3 and #4 © Anson Mills).

[4] White grits are milder-tasting. The yellow variety has a stronger taste and a gentle hint of sweetness.

[5] Jumbo lump crabmeat is the most expensive type of crabmeat. Here are alternatives (photo © Phillips Foods).

A classic Southern dish, Shrimp & Grits, shrimp atop a creamy bed of grits, can be traced back to Low Country cuisine, particularly in South Carolina and Georgia.

Similar to polenta, grits are a rich and creamy ground corn porridge first prepared by Native Americans in the 1500s. It was a staple in the Southern diet for centuries.

The addition of shrimp in the dish is thought to have been influenced by African, Caribbean, and Native American culinary traditions.

Charleston, South Carolina may be its birthplace. The recipe first appeared in print in 1950 as a breakfast recipe in the Charleston Receipts cookbook, published by the Charleston Junior League (and the oldest Junior League cookbook still in print). You can buy a copy of the 1950 edition.

By 1976, the dish was so popular that the legislature of South Carolina declared Shrimp & Grits to be the official state food [source].

In the late 20th century, Shrimp & Grits gained popularity beyond its regional roots and became a signature dish across Southern cuisine. A new generation of chefs began to develop different variations, adding ingredients like bacon, cheese, and various seasonings. Numerous regional variations evolved: the addition of Cajun spices, rich gravies, and fire-roasted vegetables.

(Editor’s note: We’ve added grated Parmigiano-Reggiano, and on other occasions, dried cranberries and cashews.)

But the essence of the dish remains the same. Finely-ground corn grits are boiled in milk and butter until thick and creamy, then topped with quick-seared coastal shrimp.

While this delightful combination originated as a breakfast dish, it’s become a popular option for lunch and dinner as well.

While Shrimp & Grits remains a symbol of Southern comfort food, it’s easy enough to prepare it at home—and put your own regional and personal stamps on the dish.

There is no National Shrimp & Grits Day as of yet, but May 10th is National Shrimp Day and October is National Seafood Month.

Perhaps the South Carolina Legislature would pass a proclamation giving Shrimp & Grits national holiday status?
 
 

[1] Tomato sauce has so many uses beyond pasta. Here, its shakshouka, a spicy egg dish (all photos © Jar Goods).

[2] Jar Goods sauces are non-GMO, gluten free, and three of the four are vegan.

[3] Jar Goods sauces are thick enough to top pizza.

[4] How about trying something different, like pappardelle—a wider variation of fettuccine?

[5] Chili, anyone?

Many food entrepreneurs we’ve met have started their businesses because friends and family said, “This [salsa-pie-barbecue sauce-relish-whatever] is so good, you should sell it.

In the case of Melissa Vitelli, co-founder of Jar Goods, it was her father-in-law’s “famous” tomato sauce—recipe that she cooked in advance and relied on to make dinner quickly.

She used it for everything, from cassoulet to ratatouille to pizza. She wondered why more people didn’t use tomato sauce beyond pasta.

She studied the sauces in grocery stores, and saw an opportunity for a better sauce, with top-quality ingredients.

She recruited her sister-in-law, Laura. Using an initial investment of $150, they began bottling Pa Vitelli’s tomato sauce by hand, and branded it Classic Red.

The sauce used vine-ripened tomatoes, pure olive oil, fresh onions, garlic and basil: clean label sauces that get dinner on the table “easier, faster, and happier,” says Jar Goods.

They sold it at farmer’s markets and street fairs, gained fans, sold on Amazon, and ultimately gained shelf space in the type of grocery stores where consumers look for new and better products.

We, too, became a fan. This is great sauce—as good as we could make personally (and our heritage is that our mother’s own pasta sauce was famous).
 
 
JAR GOODS TOMATO SAUCES

Vitelli calls her line “tomato sauce” instead of “pasta sauce,” because there are so many more uses for the sauces than pasta. See them below.

These are very thick sauces—they won’t run off a pizza.

The line currently includes:

 
How good are they?

We started eating them from the jar!

The line is certified GMO and certified kosher (pareve) by OU. All four are gluten free. Except for the Classic Vodka Sauce, which contains cream, the sauces are vegan.

The stylish jar surrounding the excellent sauces place them on our “giftable” list, whether for the holidays or more frequent opportunities.

We’ll be giving jars as party favors!
 
 
GET YOUR JAR GOODS

Use the store locator, or head online to Amazon.
 
 
TOMATO SAUCE VS. PASTA SAUCE: THE DIFFERENCE

Tomato sauce is any one of a number of tomato-based sauces where the predominant ingredient is tomato.

Marinara sauce, meat sauce, pasta sauce*, pizza sauce, red sauce, Sunday gravy, among others, are all types of tomato sauces.

The different types of pasta sauce reflect different seasonings: arrabiata (chile flakes), bolognese (meat), marinara (garlic, onions, oregano) etc.
 

MORE USES FOR TOMATO SAUCE

Beyond pasta and pizza, here’s how to use tomato or pasta sauce:
 
Breakfast

 
Lunch

 
Appetizers

 
Dinner Mains

 
________________

*Not all pasta sauces are tomato based; e.g., Alfredo sauce and pesto.

For dinner yesterday, we made this salad from Discover California Wines, the consumer website of the Wine Institute. Its focus is recipes with wine pairings.

This asparagus salad recipe (photo #1) reminded us to have as much asparagus as we can while it’s in season.

In some parts of the country asparagus is in the market as early as February. April is the peak month for harvesting, and June marks the end of the season.

There always seems to be asparagus in stores, because customers demand it. But out-of-season, the asparagus travels from Chile and Peru, and the extra travel time means less fresh asparagus (less fresh = less flavor).
 
 
SPRINGTIME SALAD

This salad proclaims springtime. Pick up a rotisserie chicken and dinner is ready to go in 10 minutes. The fun here is that you shave the asparagus: a delightful visual and texture.

It’s also an opportunity to get to know ricotta salata cheese (photo #2—there’s more about the cheese below).

The dressing is perked up with Vietnamese fish sauce, nuoc cham, which adds umami flavor. Thailand’s prik nam pla is a similar fish sauce.

There are many uses for fish sauce in everyday cuisine. Check out some uses below.

But if you don’t have fish sauce and don’t want to buy it, substitute soy sauce, tamari, oyster sauce or Worcestershire sauce.

If you’re a from-scratch cook, you can make your own nuoc cham from scratch.
 
 
RECIPE: ASPARAGUS SALAD WITH RICOTTA SALATA

Discover California Wines recommends a pairing of Pinot Gris or Sauvignon Blanc.
 
Ingredients For 4 Servings

For The Dressing

 
For The Salad

 
Preparation

1. MAKE the dressing. In a small bowl, whisk together the olive oil, lemon juice, fish sauce and garlic. Season to taste with salt and pepper.

2. SHAVE the asparagus, one spear at a time. Lay the spear flat on a work surface and shave it lengthwise into thin ribbons with a sharp vegetable peeler.

3. PLACE the asparagus in a salad bowl with the arugula. With a cheese plane or vegetable peeler, shave 3 ounces (90 g) of cheese—or as much as you like—into the bowl.

4. ADD enough dressing to coat the salad lightly; you may not need it all. Toss gently, taste for seasoning, and serve immediately.
 

WHAT IS RICOTTA SALATA?

Ricotta salata (photo #2)is a firm Italian cheese with a mildly salty flavor. (If you can’t find it, substitute feta.)

It’s a table cheese—a term used for any cheese that can multitask: grated, shaved or sliced in appetizers, soups garnishes, salads, as part of the main course and a dessert with fruit.

Most people are familiar with the fresh, soft form of ricotta. But as a fresh cheese, ricotta has a limited shelf life.

Long ago, to extend its life, the fresh ricotta was salted, baked and smoked. Today the pressed, salted, dried and aged version of ricotta is known as ricotta salata (salted ricotta).

The cheese, made in wheels, is milky-white and firm. In addition to salads, grate it over potatoes, rice, soups and grilled vegetables.
 

USES FOR VIETNAMESE FISH SAUCE, NUOC CHAM

In addition to other Asian dishes like pad thai, fish sauce can be used in:

 
________________

*According to the Agricultural Marketing Resource Center, approximately 502.4 million pounds of fresh asparagus was imported in 2017, mostly from Mexico, Peru and Chile. The value of the 2017 U.S. commercial asparagus crop was approximately $73.1 million.

[1] Shaved asparagus salad with arugula (photo © Discover California Wines).

[2] Ricotta salata, an all-purpose table cheese (photo © Good Eggs).

[3] Nuoc cham, Vietnamese fish sauce with umami flavor. Buy it at an Asian market; or here’s the recipe from Gastronomy Blog (photo © Gastronomy Blog).

[4] Pick up a rotisserie chicken to turn asparagus salad into a main meal (photo © McCormick).

[5] Enjoy your salad with a glass of Sauvignon Blanc or Pinot Gris (photo © Tommy Bahama | Facebook).