Orts & Reports: Correspondence Cooking School

Amy and Amie; Meals with Mel

The other Amy is at it again!  In a culinary undertaking that feels curiously like the Julie and Julia plotline, reader Amy S, who demo’ed our Valentine’s Day menu in February, tried her hand at the Springtime Brunch Trio from last week.

Amy writes: “Look how fun the carrot biscuits are! And the egg tarts are adorable. I brought both of them to our neighborhood Spring Fling, and my family enjoyed the leftover egg tarts for breakfast.”

Amy later made the British Brunch Bake for her son’s birthday lunch. “It was quite easy and a real hit—people were taking seconds! My favorite part were the tomatoes,” she reported, “but my daughter loved the ‘prosciutto’ and others loved the way the egg lifted up the English muffins and kind of went everywhere.”

Not to be outdone, Mel, a Maine fan and road trip companion extraordinaire, is currently working her way through the letter “M” in the Cook & Tell recipe library. Last month, she made the Maple Bacon Pancake and Mardi Gras Jambalaya.

“It smelled amazing,” she wrote, of the jambalaya, “tomato cooking with a hint of garlic, cloves and a touch of thyme. And the Worcestershire gives it a bit of hardiness.” Both dishes were devoured by her family.