When you think of Father's Day, you probably don't think of hoity toity French brunch food. Heck, you probably don't think of food period. But to me, a good holiday requires good food. I do have other vices besides gluttony, but that one happens to be my favorite. This Father's Day, I decided to go with something besides steak or grilled meat.
Daddy and I recently watched an episode of Good Eats together called Age of Asparagus. Asparagus is probably my favorite vegetable. Alton's recipe for Roasted Asparagus was very similar to my standard method, but he added lemon zest and fresh grated nutmeg. Alton also suggested serving the asparagus with a fried egg on top. I'd served asparagus with hollandaise before but never with a plain egg.
I decided to work the recipe into the Father's Day menu. I made Croque Monsieur sandwiches (Croques Messieurs?), which are hot ham and cheese sandwiches, the cheese being Gruyère, and there's also a Mornay sauce involved. I used this recipe for Croque Madame, but put the fried egg on top of the asparagus instead of the sandwich.
For dessert, I tried a recipe that was new to me, Peach-Frangipane Tart. The markets are filled with glorious berries and stone fruit, and it makes me crave fresh fruit. I used a combination of yellow and white peaches for the tart. The tart has an almond base, peaches, and a peach preserve glaze. The hardest part is slicing the peaches thinly and cleanly. The rest of the recipe is a cinch.
I did a couple dozen white and dark chocolate-covered tuxedo strawberries, too. Steak and potatoes it wasn't, but this menu was fabulous. I ate too much today. I have a great dad and had lots of reason to celebrate!