Creative Cooking | Bohemian Cottage

Sweet Potato Hash with Bacon and Eggs

A healthy and tasty Alternative to hash browns, sweet potato hash.

Sunday morning breakfast usually involves cooking a more elaborate meal than any other day of the week for me. I was wandering through the kitchen for inspiration from the ingredients that were already there when I remembered that I had these sweet potatoes on hand. Left over from a meal that was planned earlier this week for dinner that never got made, I decided that sweet potato hash would be the bomb. And indeed it was! With the addition of bacon for my honey, because he loves bacon, and a little maple and of course my latest obsession of alder wood smoked salt, the hash was a little sweet and a touch smokey too. (read more)

Pork Chops with Maple Apple Cream Sauce

We had these roasted root veggies from the garden with our pork chops

Fall is finally here in Colorado! That subtle shift in the air, that familiar crisp, coolness. I get fall fever pretty bad, wanting all that it brings, comfort food being at the top of the list. The garden is finally popping out the root vegetables that I planted from seed this spring. This was my first ever crop of carrots and beets! Very exciting for a nerdy gardener and cooking geek like myself.

I wanted to accompany our roasted root veggies with one of my sweetheart’s favorite foods, pork chops! Soon pork chops will be needing their own category on the blog! I did a twist on one of my old stand bys with the apples this time, creating an apple cream sauce. It is actually a pretty light sauce with the addition of apple juice to the cream, oh, and maple syrup of course! I found some fancy alder wood smoked sea salt at the grocery store that gives the most subtle, yet distinct smokiness. Here is what I did: (read more)

Wild Rice Salad with Blood Orange and Pomegranate Balsamic Vinaigrette

My Mom gave me some wild rice from that she got from a friend in Minnesota, and I have been meaning to experiment with making some dishes with it. When reading a caption from the package of Singing Pines wild rice, I learned a little about the origin of this rice, and it peaked my curiosity.

August is called “manominikegississ” the month of the rice making moon. Traditionally, the Ojibway and Sioux Indians of Minnesota harvested the “mahomem” or wild rice with two people in a canoe. One person poled the boat through the rice bed, while the other, using sticks, knocked the rice kernels into the boat. The rice was then parched; the hulls removed and using a birch bark winnowing basket, the rice was separated from the chaff. The native peoples considered the mahomem a sacred gift from the Great Spirit or Creator. (read more)

Scotch Eggs

A decadent treat for breakfast

Scotch Eggs are one of those classic dishes that I had always wanted to try. Partly because of the way they look, and because I am a fan of eggs any style for breakfast. This is most definitely not what your doctor would recommend, eggs swathed in breakfast sausage, breaded then deep fried. I hope Dr. Miller doesn’t see this post. I pan fried mine but you can use a deep fryer too. I would also recommend baking after deep frying to make sure the meat is cooked through. To accompany these we made biscuits and country gravy. (read more)

Smoked Gouda, Avocado and Tomato Panini

Smoked Gouda, Avocado and Tomato Panini…with a Stella

This simple meal really hit the spot on a Friday evening after a long work week. The girls were with their Dad, and it was time to unwind and relax. Makayla was the one who originally made this yummy sandwich for her home economics class last year. I happened to have a good crusty loaf of Italian herb bread and the other ingredients on hand. We have one of those little indoor grills that works great as a panini maker. You could add bacon to this to make it more decadent, or keep it vegetarian, which is what I did. Pair it with a nice cold beer and you have your own little happy hour of peace and quiet…ahhhh… (read more)

Parmesan Cheese Potato Stacks

These Parmesan Cheese Potato Stacks are delicate and rich at the same time. The addition of fresh thyme gives them an added zing. I used fresh thyme from our garden. Rosemary might be good too. They are not low cal, but with their petite size make them a moderate indulgence if you can limit yourself to just a couple.

Preheat the oven to 400 degrees and generously grease a muffin tin with butter

4 medium russet potatoes peeled and sliced into approximately 1/8 inch slices

1 cup milk

1 cup heavy cream (read more)

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