Shower Brunch

Shower

The brunch spread we put together for Little Miss’s bridal shower included a breakfast casserole, a corn and cheddar quiche, assorted pastries from La Farine Boulangerie, bacon (because you cannot have brunch without bacon) and a fresh summer fruit salad.

The breakfast casserole is a recipe I picked up from one the local ladies I worked with in Hawai’i. She brought it to a party and I could not stop eating it. After I got the recipe, I was a bit horrified to find out what was in it, but like any good casserole, it contains cream of mushroom soup and it is seriously delicious.

Breakfast Casserole 

  • 16 oz package of ground pork breakfast sausage
  • 1/2 onion chopped
  • 10 oz box defrosted frozen spinach, chopped, squeezed dry
  • 1 can (10 3/4 oz) can of cream of mushroom soup
  • 10 3/4 oz milk (use soup can to measure)
  • 12 eggs
  • 1 cup shredded cheddar
  • 1 bag (32 oz) frozen bag tater tots

Follow directions to bake tater tots. Remove from oven and adjust oven to 350 degrees.

In a large skillet, brown sausage. Drain and set aside. Using the same large skillet, drain out excess oil from sausage saving 1-2 tsp and sauté onions and spinach (you can also include sliced fresh mushrooms) on medium heat for 5 min. Turn off heat and add back drained sausage. Set aside.

In a separate large bowl, beat eggs, mix in soup, milk and half of the shredded cheddar cheese. In a 9×13 inch baking dish, even spread tater tots to cover bottom of pan. Spread a layer of the sausage, onion and spinach mixture over the tater tots. Pour the egg mixture over tater tots and sausage mixture.

Bake for 45 min. in 350 degree oven. Remove from oven, sprinkle remainder of cheese over the top of the casserole and bake for an additional 5-10 min until cheese is melted. Eat right away or at room temperature.

Corn and Cheddar Quiche
Recipe courtesy of my fabulous cohost Erin

  • 5 large eggs
  • 1 tbsp flour
  • 3/4 tsp pepper
  • 3/4 tsp nutmeg
  • 3/4 tsp thyme
  • 4 ears of corn, kernels removed
  • 1 cup half & half
  • 3 tbsp melted butter
  • 3/4 cup grated cheddar cheese
  • 1 pie crust

Preheat oven to 375 degrees. Combine eggs, flour, pepper, nutmeg, thyme and 1/3 of corn in a food processor. Blend until corn is finely chopped.

Pour into large bowl and add half & half and melted butter. Whisk to combine. Add remaining corn and grated cheddar cheese.

Prepare pie crust and place in pie pan. Pour mixture into crust. Bake until filling is set and golden, about 50 min. Serve warm.

Little Miss Birthday

Little Miss recently celebrated three decades of existence and Yuan threw a shindig for the most joyous occasion. For me, no celebration is complete without a feast and no feast is complete without a carcass! But first, we spent an afternoon people-watching, drinking cowboy margaritas, and munching on filet mignon, gorgonzola, watercress sandwiches in Dolores Park. It was a beautiful afternoon, there were many cute doggies I wanted to dognap and some sibling bickering following a couple cowboy margaritas.

As the sun went down, we migrated to Yuan’s apartment where Yuan had prepped a dinner of all of Little Miss’s Favorite Foods. Yuan fired up his mini-grill and grilled up five varieties of sausage – Wild Boar & Beer Sausage, Duck & Pork Sausage, Toulouse Sausage, NFL Buffalo Wing Chicken Sausage, and Merquez Spicy Lamb Sausage.

Yuan also grilled ribs and I made some dungeness crab potato salad and a two-layer birthday cake.

And of course, a meal feting Little Miss would be amiss without our wondrous crustacean friend lobster… especially when he has been grilled and slathered with truffle butter.

After everyone else was done eating and cleaning up to prepare for dessert, Little Miss and I decided that we would not let Mr. Lobster die without enjoying every tiny morsel of his truffle butter soaked succulent self. The two of us brought the platter closer and did our duty as Asians and lovers of New England seafood. It was the least we could do to thank Pinchy for his ultimate sacrifice. He would’ve wanted it this way.

We finished off with cake – another one of my recent baking experiments. One layer of the sponge cake was quite good (Gourmet magazine recipe), the other dry and not so good (Joy of Cooking recipe), but I got to play with some frosting and it was fun to make. Next time I will use just one recipe and it will be more delicious.

Little Miss blew out her candles and we had a night out on the town. Fun day and great dinner with good friends and family are what celebrating birthdays are all about.