“What’s your least favorite food?” This has to be one of the most popular questions when filling out a profile, during the first day of school or maybe in a round of “getting to know you” games. For most, it’s usually a vegetable. For me, it was always brussel sprouts and eggplant. Then came my delicious deliverance. I began roasting my vegetables! Just a few drops of olive oil, salt and pepper, and I could no longer resist my vegetables, even brussel sprouts or eggplant. Had my oven become a magic meal makeover machine that turned mushy vegetables into brilliantly caramelized-tasting treasures? For now, let’s go with that.
On a whim, I picked up a can of chickpeas on the way home today. Yes, I realize most people pick up milk or bread or some sort of normal staple item. Sometimes you just have to mix it up. Thus, tonight’s dinner venture was an open-faced hummus sandwich with slices of roasted carrots. The honey oatmeal bread was the first product of my new favorite kitchen toy: a chrome-colored stand mixer.
(Beautiful, isn't she?!)
Anyway, back to the sandwich. For the spread, I made my go-to hummus, cilantro lime, and then piled on the slices of tender, roasted carrot. If carrots aren’t your fancy, roasted chicken could also be a good option, maybe even turkey. The way this sandwich was going, it might give the hot brown a run for its money!
Roasting is easy. Preheat your oven to 375, that part stays the same. Then, depending on the size and thickness of your veggies, cook for anywhere between 10 minutes (asparagus, maybe broccoli) and 25-30 minutes (carrots, parsnips, brussel sprouts, etc.). It’s really about your preference on tenderness. So be sure to check on them periodically with the old poke-‘em-with-a-fork test.
My advice is to roast off a bunch of carrots for the week and then use them throughout your other dishes during the week. Toss them with some pasta, parmesan, and a little parsley; chop them up with some red bell peppers and add them to a breakfast omelet; drizzle some honey or reduced balsamic vinegar over top and eat them as a sweet side dish.
“Sharing is caring”, so it’s convenient when bread recipes yield two loaves. Yet, when each gooey slice melts in your mouth to a citrusy sweetness, sharing starts to seem a bit too generous. I want it all. Unfortunately you cannot hide the evidence with bread. You do not need to see a dusting of flour or a preheating oven. The olfactory sense is the great detective in this case. A baking loaf is a ticking-tummy-time-bomb. About the time the buzzer dings, a group of entranced people have gathered around the oven door. Our noses tingle as we search out the source of that saccharine smell; a near primal urge. I have been known to devour an entire loaf fresh from the oven. It’s just that good. It even won me a first place blue ribbon when I made it in my Brownie troop oh so many years ago…
Like most homemade bread recipes, the process is involved; demanding that it be made only on special occasions. But that would be a tragedy. Orange and cinnamon invigorate the senses without weighing down the airiness of the bread, making it a perfect complement to any meal. The frosty icing on top would have you thinking it is a cake, but be assured that the texture is that of a sweet bread, not a pound cake.
Reluctantly, I shared the second loaf; though I only saw about two pieces of it. Apparently it was enough to quell the sweet-starved belly beasts of more than one person. So whether you are preparing something for a Sunday brunch, afternoon tea, or dessert, Orange Cinnamon Swirl is sure to impress any company.
Orange Cinnamon Swirl Bread
Ingredients:
6 cups bread flour, approximately
2 packages dry yeast or 4 ½ tsp
1/3 cup nonfat dry milk
½ cup granulated sugar
1 ½ tsp salt
1 ¼ cups hot water (120-130˚)
¼ cup ( ½ stick) butter, room temperature
1 T grated orange peel
¾ cup orange juice
1 egg, room temperature
1 T ground cinnamon mixed ½ cup sugar
2 T water
Frosting:
1+ cup confectioners’ sugar
1 tsp grated orange peel
4 tsp orange juice
Instructions:
1.Measure 2 cups flour into a large mixing bowl and add the dry ingredients.
2.Pour in hot water and stir vigorously to blend into thin batter.
3.Add the butter, orange peel, orange juice, and egg.
4.Add flour, ½ cup at a time. Stir until shaggy mass that is workable on floured surface with hands.
5.Knead for about 8 minutes by hand. Add flour to achieve desired moisture content – should not stick to hands or be too dry.
6.Place dough in lightly greased bowl (use vegetable/canola oil), turning the dough to be covered on all sides.
7.Cover bowl tightly with plastic wrap and put aside in warm place to rise until it has doubled in bulk – about 1 hour.
8.Fold back plastic wrap, punch down dough.
9.Turn onto floured surface and divide into two pieces. Cover with wax paper and let rest for about 10 min.
10.Roll each piece into a 15”x7” rectangle, about ½” thick.
11.Use a spray bottle with water to wet the dough, then sprinkle cinnamon/sugar mixture on top. Spray again to smooth out texture.
12.Roll dough from the narrow side. Seal the edges by pinching tightly along the seams. Tuck in the ends and place seam down in bread pans.
13.Cover the pans with wax paper and let stand until the dough has doubled in bulk, about 45 minutes.
14.Preheat oven to 375˚ 20 minutes before baking.
15.Bake for 10 minutes, then reduce the heat to 325˚ and bake for 30 minutes more, or until the loaves are nicely browned and test done when tapped (sound should be hard and hollow).
16.Remove loaves from oven, let cool on rack. Then ice with the frosting.
If there was an “Easy Button” bread recipe, this would be it. Bread is not a novice endeavor; there is a reason we buy weekly bread at the grocery. Bread-making can be time consuming, messy and frustrating – even with a bread machine. Before, I had to approach the whole process with an attitude of “whistle while you work”. Making it was reserved for special occasions only. While I still find the extensive kneading, pulverizing, and punching of bread therapeutic, this new recipe requires little more than a mixing bowl and wooden spoon.
The reward of fresh baked bread is well worth the effort. But now they say they’ve cut out the effort. Skeptical at first, I spared the ingredients in the name of experimentation. My faith in this blubbery mass of dough was lukewarm. Without getting my hands dirty, I felt a loss of connection to the dough. But 450 degrees later, my delight in the final product burned through the trepidation. As my knife lay upon the bread dome, I could already hear the crackling of its crust. It began to flake off as I sliced it, revealing a steamy, spongy body. Fresh from the oven, it was an airy, eggy bread – almost like Challah. Every bite was a new crunchy crescendo. Although the crispness wore off as the loaf condensed, it still remains my solid standard for easy bread-making.
Now no one has an excuse for the infrequency of a homemade loaf. Ready? Preheat…BAKE!
No Knead Bread
Ingredients:
3 cups bread flour [NOT all-purpose]
¼ tsp instant yeast
1 tsp salt [I added a pinch or two more]
1 tsp sugar
1 ½ cups lukewarm water
Instructions:
1.In a large mixing bowl, combine dry ingredients. Add the water, stir. [Should end up looking like a shaggy, goopy mess]
2.Cover bowl with plastic wrap. Place somewhere warm for 12-20 hours.
3.Dump onto a floured surface. Wet hands and fold down in towards the middle, forming a smooth, tight surface.
4.Drape a moist towel over the dough; let it rest and rise again for 2 hours in a warm place. It should double in size.
5.30 min before the dough is done resting/rising, preheat oven to 450˚F. Place a Dutch Oven [cast iron stove, i.e. something that can withstand the heat – no cheap aluminum or plastic] in as oven is preheating. Makes sure that the pot is either well seasoned, greased, or you put some sort of parchment paper down on the bottom so that it does not stick.
6.After preheating, remove the pot, and plop the blimp-like mass into it. Doesn’t matter how it falls, it will end up looking rugged and rustic regardless.
7.Bake covered for 30 min. Then uncover and bake another 15-20 min. To check, tap the bread [should sound like a low, hollow drum].
8.Remove and let cool. Spread a slab of butter on top and enjoy.
**Note: the crust will be best right from the oven. As it sets, the moisture will soften the crust. To re-crispify, place back in the oven for about 10 min at 350˚F.
After spending the past 10 days on an adventure of gastronomic proportions, I have found thine holy grail of meats: PORK. Whether you shudder or scoff at the decision, I assure you that it’s founded on the grounds of intrinsic, delicious taste. Admittedly, pigs are content to eat trash and bask in their own filth, so one might assume incorrectly that the following flavor would be of the same sort. However, I will let you in on the dirty little secret about the flavor. Pork may be the world’s other white meat, although, it’s no “chicken” when it comes to packing a powerful punch to the taste buds. Regardless of the form it comes in, pork gives you depth of flavor to a dish while complimenting the other ingredients as well. Anyway you want it, pork’s the way you need it.
Today, the competition lies between two pork prodigies: Seattle’s Salumi, a local salami shop known to sell out by noon owned by the parents of Mario Batali, and Philadelphia’s Tommy DiNic’s, a fast-paced Italian-style pork roast sandwich stop.
Here are the categories:
Location, Location, Location: DiNic’s is tightly packed into the culinary candy land that is Philly’s Reading Terminal Market, while Salumi is an unassuming hole in the wall near the Seattle International District. In both, the line wrapped around the vicinity; you could see the lunch-rush hunger in their eyes.
The All-Too-Overlooked Atmosphere: Salumi was a shotgun operation, meaning the building was long and skinny. Within its crowded walls, they squeezed in some ladies working a sandwich production line, cashier station, some samples of hanging ham hocks and salami, and a few scattered tables in the back. An endearing grandmother-figure was placed behind the front paned glass window, cheerfully punching out gnocchi on a lightly flowered surface. I seemed to have been teleported into an Old World salami shop.
DiNic’s was set up like a walk-thru diner: the vibrant red waxed countertops covered in delicious greasy sandwich paper, customers perched on silver cushioned bar stools; behind the counters were the soda tap and large stainless cooking appliances. A brawny, hearty crew carved up the tender pork and stuffed the sandwiches. While watching them a bit I determined there was much jostling and joking to be had between them. Hungry lunchtime mongrels pushed in and around the line; I swayed with the crowds, intoxicated by the smell of roasted pig and garlic.
The Order: Salumi’s Salumi Salami Sandwich, with a pesto spread, pickled peppers and onions and homemade mozzarella cheese. DiNic’s Pork Roast Hoagie with a garlic broccoli rabe and crumbly sharp provolone cheese.
For Our Frugal Friends, the Fee: DiNic’s was around $8 for a sandwich. Salumi was about $10. Granted, both these colossal sandwiches counted as two meals.
First Impressions and Final Thoughts: After waiting in line 30 minutes before Salumi opened [as the interwebs suggested], I was ready to enjoy this much-anticipated sandwich. I shuffled towards a tiny table with a sweating galss pitcher of water. My stomach grumbled; I had skipped breakfast in order to arrive here in time. I unfolded my sandwich, sizing it up. The bread was the most substantial part of the sandwich. They gave me A LOT. The thick white slice of fresh mozzarella looked heavenly, and the green pesto oozing underneath pickled peppers and onions added vibrant coloring to the sandwich. Oh, you want to know about the salami? Well, short answer: it left me wanting more, much more. What I could taste of the salami was very good, but I needed more material to work with. It was almost as if they were hiding the salami underneath all the bread and condiments. More bread just means more meat, right? The salami’s poor showing was an unsavory disappointment to the sandwich. Fortunately the solution may be as simple as more slices of salami.
So, if you didn’t catch the winner as it raced by, it was DiNic’s Roast Pork Sandwich of Philadelphia’s Reading Terminal Market. If you are ever in Philly, do yourself [and your stomach] the favor. Oh and if you could, bring me back half? I feel like that’s a reasonable “recommendation service charge”.
Pita bread is heralded for its nutritional value, but is also often brushed aside due to its processed, flat appearance, often-dry-tasting-whole-wheat flavor, and “pita pocket” nonsense. While it’s still a “flatbread” by definition, pita can be fluffy and hearty on its own. Pita has become the victim of misuse when it serves as a mere edible plate for meals or snacks. This culinary crime masks its full potential. Store bought pitas are like withered raisins; I’m about to introduce you to the succulent, juicy grape. There is something inexplicably delectable about a freshly baked pita piping hot from the oven. WARNING: this pita might not make it to the hummus dip.
Definitely best eaten when hot, if you can’t recruit enough eaters the first go-round, these pitas can be quickly reheated in the microwave. For a snack, top with butter or hummus, or employ them as a base for miniature pizzas or veggie sandwiches. Pita has an untapped versatility just waiting to be explored. It’s a heavier pita recipe, but I think this offers a more substantial ingredient to work with. It also fits right along into my Mediterranean diet as well, which I have been dutifully trying to keep up. Overall, this pita bread has been thoroughly enjoyed.
It’s not a difficult bread to make, just carefully follow all the directions of this recipe I found in a forum and make sure to have warm water [but not hot] so as to not kill the yeast on contact. It’s totally doable in a college setting as well – no special machines required; just a nice hot oven and a non-drafty place. Other than that, enjoy being Greek for a night without having to rush a fraternity.
Whole Wheat Pita Bread
Ingredients:
1 [1/4-oz] package active dry yeast [2 ½ t]
1 t honey
1 ¼ c warm water [105˚-115˚F]
2 c bread flour or high-gluten flour, plus some for kneading
1 c whole wheat flour
¼ c extra-virgin olive oil
1 t salt
Cornmeal for sprinkling on baking sheets
Instructions:
1.Stir together yeast, honey and ½ CUP warm water in large bowl, then let stand until foamy, about 5 MINUTES. [If it doesn’t foam, discard and restart]
2.While yeast stands, stir together flours in another bowl. Whisk ½ c flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a warm, draft-free place until doubled in bulk and bubbly – about 45 MINUTES
3.Stir in oil, salt, remaining ¾ c warm water and remaining 2 ½ c flour until dough forms.
4.Turn dough out onto floured surface and knead until smooth and elastic [not sticky, not dry] – 8 to 10 MINUTES.
5.Form dough ball and put in large, oiled bowl, turning to coat the dough with oil.
6.Cover with plastic wrap and let dough rise in warm, draft-free place until doubled in bulk – 1 HOUR.
7.Punch down dough and separate into 8 pieces.
8.Form each piece into ball; flatten ball; roll out into 6 ½ - 7 inch round on floured surface with floured rolling pin.
9.Transfer round to 1 or 2 baking sheets lightly sprinkled with cornmeal. Make 7 more – 4 on each sheet.
10.Cover pitas with clean kitchen towels, let stand/rise at room temperature – 30 MINUTES.
11.Set oven rack in lower third of oven and remove other racks. Preheat oven to 500˚F.
12.Put in one sheet, 4 pitas, at a time. Bake until just puffed and pale golden – 2 MINUTES. Turn over with tongs and bake 1 MINUTE more. Repeat.
13.Cool pitas on cooling rack, wrap kitchen towel around them to keep warm.
Designed to please a variety of audiences, this simple, warm delight will make use of the odds and ends in your pantry contents. It’s a cuisine enjoyed all over the world from Britain to Puerto Rico, and many Creole and Southern adaptations exist. But do not be fooled, this dessert is not the gelatinous, wiggly pudding that the typical American cafeteria would have you think.
Bread pudding is a category all its own; the best description being: baked, sweet-soaked bread with an assortment of other dried fruits, nuts and liqueurs or extracts. With the bread pudding I’ve made, you can still pull apart some of the chunks of bread, though as it cooks it should mold together. It makes use of a lot of flavors, and will last you a while. Be sure to add the sugary bourbon sauce, as it kicks the flavor up at least a few notches. So share with your friends, and tell them this pudding the kind that you pack in your kid’s lunch boxes.
My recipe was adapted from the New Orleans School of Cooking; a quintessential recipe to my family, especially with Caribbean or Creole dishes. I used what was left over from a birthday present [the best kind, food!], the greater part of a dense loaf of Cranberry Orange Bread, but a loaf of French or Italian Bread would work just as well, just add more sugar in that case [about 1-2 c]. Add any kind of fruit you want, raisins are commonly added. I didn’t add them because there were cranberries in the bread already. Dried apricots or cherries could also be a delicious addition. Also, check with the liquids. If too much liquid is added, it won’t become a solid mold. But without enough, you will end up eating croutons. Some interesting liquids to substitute for milk: cream, Pina Colada mix [my favorite!], other flavored liqueurs or extracts.
Bread Pudding
Ingredients:
6-8 c stale bread, about a loaf
¾ c sugar
¼ c milk ** may need to add more as it cooks
8 T butter, melted
3 eggs
2 T vanilla
¾ c coconut, sweetened and shredded
½ c almonds, chopped
½ can pineapple, chunks or rings in bite size pieces
1 T ground cinnamon
½ T ground nutmeg
Instructions:
1.In large bowl, mix all ingredients together. WATCH THE LIQUID. You may need more or less. It should be very moist, but not soupy.
2.Put mixture into a greased 9” x 12” baking dish.
3.Place into NON-PREHEATED OVEN.
4.Turn oven to 350 and bake for about 1 hour – make sure that the top is golden brown and all is molded.
5.Serve warm with sauce.
Makes enough for about 10 people. NOMS: 9
Bourbon Sauce
Ingredients:
½ stick butter
¾ c powdered sugar
1 egg yolk
About ¼ c bourbon
Instructions:
1.Cream butter with sugar in small saucepan over medium heat.
2.Remove from heat. Mix in egg yolk.
3.Pour in bourbon while stirring continuously until reached desired taste.
4.Sauce will thicken as it cools. But serve it warm over the bread pudding.
Can you remember the last time you bought that baguette or loaf of bread and forgot to tie it up tight?Chances are air got to it and it became no longer bread, but more like a brick. My bet is that you pitched it into the trash as soon as you found this out as well. But what you really threw out was opportunity.Conserve what you have.It’s all about going “green” these days, but often only when convenient.People fail to realize their ability to stretch their ingredients further, even when they think they’ve surpassed their limit.Take stale bread for instance, as long as it’s not moldy, the crumbs offer a plethora of possibilities.
So don’t donate a potential dinner to the ducks!Find a use for it.Feeling a little discouraged with “crumby” ideas? Here’s a few to start you off:
8 Ideas For Stale Bread
TOPPING: Make a crunchy topping for macaroni and cheese, potato casseroles, etc.
SALAD: Toss with olive oil, tomatoes, garlic, tuna and fresh parsley for a light lunch salad.You can also try adding things like: red wine vinegar, some baked chicken, feta cheese, lime juice etc.
FRYING BATTER: Crush the bread into fine powder, mix with garlic powder, salt and pepper and other spices to use for frying chicken or fish.
MEATLOAVES/MEATBALLS: use stale bread crumbs as your starchy substitute for crackers, etc.
CROUTONS: Use as croutons on salads or soups.
STUFFING: Add chicken broth, celery, onions, seasonings to create a wet stuffing.
BREAD PUDDING: *don’t want bread to be like a brick; somewhat soft inside
FRENCH TOAST:*don’t want bread to be like a brick; somewhat soft inside
And here are two recipes that I tested and tried in the recent days:
Bread Crumb, Tomato, and Tuna Salad
Ingredients:
½ tomato, chopped
1 c albacore tuna
½ t garlic, minced
Less than ¼ c fresh parsley
Squeeze of lime juice
Salt and pepper, to taste
1 c stale bread crumbs – try to make into cubes
¼ c olive oil
Instructions:
Add all ingredients into a container that has a lid.Add the bread crumbs last, and then drizzle the olive oil over the bread crumbs.
Put on lid, shake ingredients so that flavors distribute and mix.
Refrigerate after – best when cold.
Makes about 2-3 cups.NOMS: 7.5
Crunchy Gouda Mac and Cheese
Ingredients:
2 T butter
2 T flour
1 c milk
½ c Gouda cheese
Salt and pepper, to taste
2 c macaroni pasta
1 T Herbs de Provence
2 c bread crumbs
2 t garlic powder
¼ c parsley
Salt and pepper
2 T butter, melted
** Or make your own Herbs de Provence: rosemary, thyme, tarragon, basil, oregano, savory, chervil [optional: mint and lavender]
Instructions:
Make pasta according to directions on package, drain.
Preheat oven to 350 degrees.
Over high heat, in a saucepan, make a roux: melt butter until nearly browned.Add in flour. Make paste.
Lower heat to medium.Add in milk.Stir constantly until thickens.
Add Gouda cheese, melt.
Mix pasta with cheese, add Herbs de Provence in large ceramic baking dish.
In mixing bowl, mix together bread crumbs, garlic powder, salt and pepper and parsley.
Add the bread crumb mix on top of the macaroni and cheese.
Pour melted butter over top.
Bake for 25-30 min, until heated through and topping is browned and crunchy.
Another birthday come and gone, but I am still young and vivacious enough to regret that birthdays don’t happen more than once a year…especially because this year, I went all out. It was either go big or go home, and I’ll be honest, this classy feast extraordinaire nearly burst the budget, but hey, it’s my birthday!
Luckily, I only had a voice lesson to attend on Tuesday, so the rest of the day could be properly dedicated to meal preparation. Throughout day I got comments like, “Mmmm, whatcha making?”, “When are you eating?”, and my personal favorite: “So did you decide to drop out of classes and just cook?!” No, but that would be a dream come true.
Just to give you an outline of what was on the menu, here is what we were looking at:
Appetizer: Bruschetta with a Poached Egg, Wilted Arugula and Truffle Oil
Main Course: Blackened Beef Tenderloin Roast
Sides: Gratin Savoyard and Asparagus Wrapped in Prosciutto
Dessert:Chocolate Mousse with Orange Peel
10 AM Tuesday morning I was up and already whisking eggs and melting chocolate in my make-shift double boiler. The mousse needed time to set, so I had to start early. All the while, my mini fridge was bulging with ingredients: crisp asparagus, fresh parmesan cheese, beef tenderloin all staring me down, all teasing me before dinner. But I trudged on, determined to make this meal absolutely perfect.
*Side Note: Since there were so many recipes, I am going to just put two down now. If there is an interest for the others let me know!
The mousse was from Julia Child’s “Mastering the Art of French Cooking”, although I did substitute and change a few things. The internet mousse recipes warned against using raw eggs, but I warn you against NOT using them. [Yet another reason to not trust the internet!] They would have you using unflavored gelatin and whipping cream, but both of these are unnecessary to create the most decadent, rich chocolate mousse I have ever tasted [others agreed, as well]. Granted, I was a little disappointed at the consistency. It wasn’t light and fluffy by any means, but rest assured, that didn’t keep me from licking my plate clean. When you make this recipe, dish out small portions, for a small portion packs a powerful chocolate punch. Dress with a dollop of whipped cream topping, an orange slice and curled peel.
What I gained from making this was how to make unsweetened chocolate semi-sweet, create a double boiler and the dire importance of having an electric beater. I substituted vanilla extract for the coffee, but only put in 2 T, not 4 T; also put in orange juice for the orange liqueur, but would recommend the liqueur if you want to be able to taste the orange flavor at all. I was unsure of what “instant sugar” was, so I just used regular sugar, which could have had something to do with the odd consistency. It might also have been that I assumed beating with a whisk was pretty comparable to an electric beater – haha.
Here is the original recipe:
Chocolate Mousse
Ingredients:
4 egg yolks
¾ c instant sugar [very finely granulated]
¼ c orange liqueur
A pan of not-quite-simmering water
A basin [bowl, sink] of cold water
6 oz/ 6 squares semi-sweet baking chocolate
4 T strong coffee
6 oz/ 1-½ sticks of softened unsalted butter
4 egg whites
Pinch of salt
1 T granulated sugar
Instructions:
1.Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon.
2.Beat in orange liqueur.
3.Then set mixing bowl over the not-quite-simmering water and continue beating for 3-4 min until the mixture is foamy and too hot for your finger.
4.Then beat over cold water for 3-4 min until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
5.Melt the chocolate with coffee over hot water in double boiler. *If you ever have to make baking chocolate sweeter just add 1 T sugar per every oz. or square of chocolate.
6.Remove from heat and beat in butter a bit at a time, make smooth cream.
7.Beat chocolate into egg yolks and sugar.
8.In separate bowl, beat egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
9.Stir ¼ of egg whites into chocolate/egg mixture.
10.Fold in the rest. *A note on folding: do it slowly, the egg whites give the mousse volume. Add about ½ c at a time, use a spatula, cut down the middle of the bowl and scoop mixture from the bottom and fold over the top of the egg whites. Try not to break the egg whites up too much.
11.Chill for at least 2 hours, or overnight.
12.Then I added a dollop of whipped cream topping, a slice of orange and a curled orange peel just to dress things up!
Makes about 5 cups. NOMS: 10
This appetizer was adapted from a Food Network show. It was a perfectly light, yet filling appetizer. Since we got off to a late start for dinner that night, it was necessary to have something to occupy the stomach. This was just the thing! Poaching eggs is a very strange process. If you ask me, I would have called it “ghosting an egg” because as it sits in simmering water it takes on a ghost-like, wispy white sheet-looking appearance, as can be seen in the pictures. Liked a little child, I stood above it, poking and prodding it as it cooked, but beware – you can break it! Don’t be afraid of a runny yoke; that is what holds the excellent flavor in your egg. If it drips onto the plate, do not waste it! Just sop it up with your bread. Also, a note on truffle oil: it will be your newest culinary addiction. It makes all the difference to use truffle oil. But make sure when you are buying truffle oil you don’t buy oil just infused with truffle flavoring. Check the ingredients, ask a worker. Our guy had a little piece of floating mushroom in it as well, so we knew it was legit.
Bruschetta with a Poached Egg, Wilted Arugula and Truffle Oil
Ingredients:
½ loaf of French Bread, i.e. Baguette
4 T olive oil
2-3 cups arugula
1 clove garlic, minced
4-5 eggs
1 t vinegar
1 c parsley, chopped
1 lemon to make 1 T lemon zest and 2 T lemon juice
2 cloves garlic, minced
Truffle oil
Salt and pepper
Instructions:
1.Diagonally slice bread about ½ inch thick. Brush with olive oil [about 2 T]. Toast on frying pan or grill. Place slice on plate.
2.In skillet, heat olive oil. Add arugula, wilt for about 4 minutes. Take off heat. Arrange on bread.
3.In small bowl put chopped parsley and minced garlic. Add lemon zest and juice.
4.In large saucepan, heat about 1 quart of water. Add vinegar. Heat to simmering, but NOT boiling.
5.Break egg into small bowl. Dip bowl into water, allowing hot water to enter bowl. Then gently slide the egg into the simmering water. Let it simmer for about 5 min, until egg white is set and the yolk is encapsulated, and won’t run until bitten into. *This is the quick and dirty poaching process.
6.Remove egg with slotted spoon very gently, so not to break it.
7.Lay egg on bed of arugula and bread. Then add parsley mixture, drizzle truffle oil over the whole thing. Then light salt and pepper it.
8.So tasty!
Makes about 5 bruschettas. NOMS: 9.8
When the food was finally plated, it was nearly 9:30pm. Yes, this dinner was a bit time consuming, especially when sharing a kitchen, but the effort and the wait were worth it by dinnertime. My plate boasted two beautifully cooked, medium-rare pieces of meat, a heap of steaming gratin Savoyard [potatoes with Swiss cheese and beef broth] and a splash of green asparagus bundles wrapped in crispy prosciutto. It took epic proportions of strength and restraint to sit in front of this layout and take pictures before devouring it all. Be thankful for my sacrifice!
But when the hour came to eat, my taste buds blissfully welcomed an especially red bit of tenderloin into my mouth and rejoiced as it melted like butter on my tongue. Chewing was barely necessary, and seemed almost sacrilegious because the steak was so tender and juicy. A light layer of salt, pepper and cumin seasoning produced a full-on flavorful steak. The cheesy potatoes were a nice compliment to the steak, and the asparagus was regal enough of a vegetable to match the menu, and I was quite pleased with the harmonious turnout of tastes.
Oh man, talking about all this is making me hungry again! Let it suffice to say that this dinner left nothing to be desired, except that I want to have it at least once a month for the rest of my life. Haha, that should have been my birthday candle wish…
