Bacon and Egg Farro Risotto

This recipe is kind of an oxymoron. You make risotto a little healthier by using farro and then completely defile it by adding bacon. I was inspired to try making a risotto without the traditional arborio rice after my trip to Mo-Chica. I had some farro sitting around my pantry for a while so this was a great way to use it up. This very creamy risotto gets a salty and smoky punch from bacon with the lusciousness of the fried egg. Peppery arugula keeps the dish from feeling overwhelming. The leftovers help up surprisingly well for a couple of days and the dish is good with either a poached or fried egg. I prefer the texture of a fried egg. I am definitely an "alternative" risotto convert now!


One year ago: Bacon Lettuce Peach Sandwich
Two years ago: Chicks with Knives Hatchi Dinner at Breadbar
Three years ago: Vaca Frita and Croquetas de Jamon
Four years ago: Slow Food Nation


Bacon and Egg Farro Risotto
(Adapted from Oui, Chef)

Makes 2-4 servings

4 slices bacon, cut into lardons
1/2 small yellow onion, chopped
3/4 cup farro, soaked for 8 hours and then drained
2 tablespoons dry white wine
2 cups chicken stock
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
2 cups arugula leaves
Salt and pepper to taste
2-4 poached or fried eggs

Cook the bacon in a large skillet heated over medium-high heat until crisp. Remove the bacon from the pan with a slotted spoon and drain on towels. Add the onion to the pan and cook in the bacon fat until it has softened, about 5 minutes. Meanwhile, heat the chicken stock in a sauce pot until it is simmering.

Add the farro and white wine to the skillet with the onion, stir to combine. Add the heated chicken stock to the pan a half cup at a time until the stock is mostly absorbed between additions. Stir often until the farro is tender and suspended in a thick, creamy liquid. Add the Parmesan and butter to the pan and stir well to combine. Stir in the arugula and remove the pan from the heat. Season to taste with salt and pepper.

Serve the risotto warm topped with a fried or poached egg.

Printable Recipe

Bacon, Tomato, and Cheddar Breakfast Bake with Eggs

Regular readers of this blog know that eggs are my favorite food, and I just can't pass up cheese, eggs, and bread at brunch so when I came across this recipe on Food & Wine, it was a no brainer. The combination of creamy eggs with smoky salty bacon, sweet tomatoes, and tons of melted cheese is a crowd pleaser. This dish can be prepared way ahead of time so if you have a brunch or potluck to go too, you won't have to stress yourself out the day of to get it ready. Despite the eggs getting a little overcooked, leftovers of this dish are equally as good since the flavors have time to meld. The only change I made to this recipe was to used diced tomatoes and cut the original amount in half. It comes from Food & Wine, November 2010 and can be found here.





One year ago: Parmesan Truffle Popcorn
Two years ago: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
Three years ago: Free-Form Onion Tart
Four years ago: Greek Orzo and Shrimp with Mustard-Dill Vinaigrette

Truffled Egg Toast

This is the first recipe that caught my eye when I was thumbing through Made in America. It's basically a fancier version of egg in a hole (or whatever you want to call it). It's so easy to make and the truffle oil just pushes it over the top. I was too lazy to dig out my grill pan for the asparagus, so I just quickly sauteed them in a skillet. Of course you can make this for breakfast, but it's also a really great quick dinner. If you're feeling more seasonal, try making this with butternut squash or a sweet potato.



One year ago: Pumpkin Recipe Ideas
Two years ago: Honeyed Fig Crostatas
Three years ago: Pomegranate Pound Cake



Truffled Egg Toast
(From Made in America)

Makes 4 servings

4 asparagus spears, woody stems removed and sliced thinly on a bias
Olive oil as needed
4 slices bread, 1-inch thick
6 ounces thinly sliced Fontina cheese
8 large egg yolks
1-2 tablespoons truffle infused oil
Salt and pepper to taste

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a small skillet, heat a small amount of olive oil over medium heat. Add the asparagus and saute for about 5 minutes or until the asparagus is tender. Set aside.
Lightly toast the bread. Use a paring knife to score a 2-inch square in the center of each slice, then use the handle end of the knife to press the squares down, creating indentations in the bread.

Place the toast on the prepared pan and arrange the Fontina slices to form borders around the indented centers.

Place 2 yolks into the center of each slice of bread and place the pan in the oven. Heat until the cheese has melted and begins to bubble, about 3 minutes. If you prefer a more done yolk, leave the pan in the oven for an additional 2 minutes.

Transfer the toast to four serving plates. Garnish each plate with the asparagus slices. Drizzle a bit of the truffle oil over each plate and sprinkle each plate with salt and pepper. Serve immediately.

Printable Recipe

Herbed Baked Eggs with Kale and Bacon

Baked eggs are a great way to use up whatever you have laying around your kitchen. In my case it was some herbs and bacon leftover from breakfast pizza. I wasn't in the mood for another pizza so this was the way to go. Since the kale gets cooked in the oven, I skipped the sauteing process called for in the original recipe. Since I don't have time to cook on weekday mornings, these baked eggs made a delicious, easy dinner on any weekday night and a new way to enjoy Herbed Baked Eggs. 

Herbed Baked Eggs with Kale and Bacon
(Adapted from Use Real Butter)

Makes 1-2 servings

1/2 tablespoon unsalted butter
2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh chives, minced
1/2 teaspoon fresh parsley, minced
1/4 cup kale, finely chopped
2-4 eggs (depending on how many people you're serving)
2 strips bacon, cooked and chopped
Salt and pepper to taste

Preheat the oven to 375 degrees.

Butter a couple of ramekins or a baking dish. In a small bowl, mix together the cheese, rosemary, chives, and parsley. Sprinkle the bottom of each dish with some of the kale. Crack each egg into the dish, making sure not to break the yolks (which clearly I didn't do as evidenced by the picture). Season the eggs lightly with salt and pepper. Sprinkle the parmesan mixture over the eggs and top with the chopped bacon. Bake 15-20 minutes or until the egg whites are set. Serve immediately.

Printable Recipe

Breakfast Pizza

Sometimes, I hoard things. As an avid cook, I've amassed quite a few cooking related things. Not just equipment, but various food stuffs that most single girls who cook for just themselves wouldn't normally have in their kitchen...but I'm not a normal girl. One of the refreshing things about moving is that you can through away things and start again. That package of rice sticks that I've had for two years? So long! The 9x13 pan I haven't been able to fit into an oven in nearly two years? Toodles! One of the things that I have a hard time letting go of is my recipe collection. I'm constantly seeking recipes from new sources, forgetting that at home I have hundred of printed out recipes all waiting to be made. This particular pizza was first brought to my attention via the New York Times. It was made popular by Smitten Kitchen, and recently fell into my radar again via Cupcakes and Cashmere. I've had it sitting in my recipe book for ages, but I'm only now getting around to making it. I wish I had done it sooner.



This is a great breakfast for me since I'm not a big fan of sweet breakfasts. As regular readers know, a runny egg yolk on top of almost any savory dish makes me swoon. All I had to do was add some hot sauce and I was in porky, eggy, carb heaven. I'm glad I just completed a week of vegetarian eating before I indulged in this.




Breakfast Pizza
(Adapted from The Big Sur Bakery as found in the New York Times)

Makes 2 servings

8 ounces whole wheat pizza dough
3 strips of bacon, cooked to desired crispness, chopped
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
2 large eggs
Kosher salt
Freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon minced chives
1/2 scallion, minced

Preheat the oven to 450 degrees. Lightly flour the back of a baking sheet.

On a lightly floured surface, roll out the dough to about an 8 inch round. Transfer the dough to the floured side of the baking sheet. Spread the cheeses and bacon over the top of the pizza. Make 2 wells in the cheese, and crack an egg into each well. Season each egg with salt and pepper.

Bake for 8-10 minutes until the cheese is melted, the dough is cooked, and the egg whites have set. Turn once halfway through baking. Spread the herbs over the top of the pizza and let cool for two minutes. Serve immediately.

Printable Recipe

Sweet Potato Hash with a Fried Egg

Ok, so my last post was touting healthy eating, but hey, you have to mix it up, right?  Besides, this dish isn't totally unhealthy. It has a vegetable in it.  I recently realized that I had a sweet potato lingering in my kitchen that I needed to use sooner rather than later. After surveying the contents of my kitchen, it took approximately thirty seconds for me to come up with this hash.  Of course, like most recipes, I could not resist topping it with a fried egg. That's just the way I roll. I just wish I had more sweet potatoes and bacon laying around. This was so good. I loved the sweetness of the potato with the salty, not too fatty bacon.  The yolk from the egg gets all mixed in with those flavors and it's quite addictive.  In fact, I wanted to make this again immediately after eating it the first time, but decency...and the lack of another sweet potato in my kitchen kept me from doing that. 



Sweet Potato Hash with a Fried Egg
(By Esi)

Makes 1 serving

2 pieces bacon, sliced
1 small shallot, chopped
1 sweet potato peeled and cut into chunks
Salt and pepper to taste
1 fried egg or poached egg

Cook in the bacon in a large skillet over medium heat until desired crispiness. Remove the bacon from the pan with a slotted spoon. Drain all, but two teaspoons of the fat. Add the shallots to the pan and cook for 2-3 minutes. Add the sweet potatoes to the pan. Cook, stirring occasionally until the sweet potatoes have softened and are cooked through, about 10 minutes. The shallots will caramelize a bit during this process.  Season to taste with salt and pepper. Stir the bacon back into the pan. Serve warm, topped with a fried or poached egg.

Printable Recipe

Umbrian Lentil Stew with Olive Oil Fried Eggs

This fall in Los Angeles has been all over the place. I personally think we're being punished for having a not very hot summer. We have had some of the hottest days of the year in the last month or so. It's not so fun to cook on those days, but there are the days that cool down and make me want to get in the kitchen. When I saw this recipe, I knew I had to make it ASAP. It's very similar to something I made last year, but I couldn't pass up a chance to try this version. The cooking method is very similar to risotto.  I love the instructions in the original recipe to "cook the lentils until they are tender and suspended in a creamy sauce". Sounds magical, huh? I wanted this to have some substance so I kept the vegetable amounts the same, but reduced the amount of lentils. Instead of pulverizing the vegetables in the food processor, I just chopped them pretty finely by hand. The drizzle of balsamic vinegar was a sweet and tart compliment to the savoriness of the lentils and vegetables. A hint of spice would have been pleasant, but it's certainly not necessary and the leftovers were even better. This is a great dish for not just dinner, but brunch or lunch as well! Do yourself a favor and serve it with some crusty bread to soak up any of the juices.


Umbrian Lentil Stew with Olive Oil Fried Eggs
(Adapted from Food and Wine, March 2009)

Makes 2 servings

1 tablespoon extra-virgin olive oil, plus more for frying
1 ounce thinly sliced prosciutto, chopped
1 small  carrot, finely chopped
1 small celery rib, finely chopped
1/2 small onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon tomato paste
1/2 cup plus two tablespoons green lentils
2 cups low-sodium chicken broth
Salt and freshly ground black pepper
2 large eggs
Handful of arugula leaves
Parmesan cheese and balsamic vinegar for serving

Heat the olive oil in a large skillet over low heat. Add the prosciutto and cook until the fat has rendered.

Add the carrot, celery, onion, and garlic to the pan and turn the heat up to medium. Cook for about 7 minutes or until the vegetables have softened. Add the tomato paste and stir over medium-high heat until it coats the vegetables and is shiny, about 1 minute.

Add the lentils and 1 1/4 cup of the broth and bring to a boil. Simmer over low heat, stirring occasionally until most of the broth has been absorbed, about 25 minutes. Add another 1/2 cup of the broth and continue to simmer until it has absorbed. Add the remaining 1/4 cup of broth until the lentils are tender and the sauce has become a bit creamy, about 10 more minutes. Season with salt and pepper to taste.

Heat a bit of olive oil in a nonstick skillet over medium-high heat. Crack the eggs into the skillet, season with salt and cook until the edges are golden and the whites have set, but the yolks are still runny.

Spoon the lentils onto a plate and top with the eggs and a sprinkle of arugula. Grate cheese over the eggs and drizzle with balsamic vinegar.

Printable Recipe

Dandelion Salad with Poached Eggs and Bacon

Besides extravagant dinners and teas, most of my diet this summer has been oatmeal and salads. However, once in a while I like to change it up and make the salad kind of fun. I love this take on the classic salad Lyonnaise especially since it's jam packed with flavor. Dandelion greens are very bitter and similar to arugula and the tangy, pungent dressing is a great accompaniment to the salty bacon and creaminess of the egg yolk. I could eat this salad every day if given the opportunity, but next time I will briefly saute the greens in the dressing to offset the bitterness just a bit. The deep flavor in the croutons is strangely addictive and I will make them again for future salads...and snacking. In terms of salad, this is more luxurious in taste and texture, but hopefully the health qualities of dandelion greens will make you feel less guilty in it's consumption. This is a great simple salad to go on your regular rotation.


Dandelion Salad with Poached Eggs and Bacon
(Adapted from Earth to Table as found on Serious Eats)



Makes 2 servings

For the croutons:
1 cup stale bread, cut into 1/2 inch cubes
1 tablespoon olive oil
1 teaspoon minced fresh rosemary (can also used minced thyme)
1/4 teaspoon kosher salt

For the salad:
2 slices center cut bacon, cut into 1-inch pieces
1 small shallot, minced
1 tablespoon red wine vinegar
1 1/2 teaspoons whole grain Dijon mustard
2 cups dandelion leaves, washed and patted dry

For the eggs:
2 large eggs
Water
White vinegar

Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. In a bowl, toss the bread with the olive oil, rosemary, and salt. Spread onto the baking sheet in a single layer. Bake for about 10 minutes or until the bread is golden brown. Set aside to cool slightly.

While the croutons are baking, cook the bacon in a large skillet over medium-high heat until crisp and the fat renders, about 7-10 minutes.  Remove the bacon from the pan using a slotted spoon and drain on paper towels. Leave about a tablespoon of oil in the pan. Add the shallots, vinegar, and Dijon vinegar to the pan. Use a wooden spoon to scrape off any bits off the bottom of the pan. Stir quickly to bring the dressing together, cover to keep warm.

Crack each egg into a small bowl or ramekin. Fill a small saucepan with water and bring to a boil. Reduce to a simmer and add a splash of vinegar. Using a spoon, create a well in the water and add the egg. Quickly cover the egg with water and cook for 2-4 minutes until the whites have set and the yolk is still runny.

In a large bowl, toss the dandelion greens with the dressing, bacon, and croutons. Arrange the salad on plates and top with the poached egg. Serve immediately.

Printable Recipe

Poached Eggs with Prosciutto Mozzarella and Basil

I hope everyone had a wonderful weekend. I certainly did. It was just the right amount of lazy and productive, plus an amazing lunch with some fabulous ladies! Things are really great right now and the next month is going to bring some huge changes to my life. I've become one of those people I usually make fun of who says things like "life is good". It's bizarre! Another bizarre thing is that besides an insane amount of cookie baking last week, my kitchen is hardly being used right now. I haven't made much besides last week's quinoa and I'm ok with that. I'm too busy enjoying the world around me so posting will continue to be light perhaps until my "staycation" next week. Thankfully this recipe hardly needs any cooking and it's really more of a method than an actual recipe. It's wonderfully simple and made me so happy that I had this twice this past weekend. You really can't go wrong with creamy cheese and eggs and salty prosciutto. The only thing this needs upon completion is some crusty bread to sop up the egg yolks..and of course a glass of wine!





Poached Eggs with Prosciutto Mozzarella and Basil
(From The Kitchn)



1-2 eggs per person, poached
Fresh mozzarella cheese, torn into chunks
Prosciutto, torn into pieces
Fresh basil, roughly chopped
Extra virgin olive oil for drizzling
Kosher salt and freshly ground black pepper

Arrange the prosciutto and mozzarella on a plate. Top with the poached eggs and a bit of basil. Drizzle the whole thing with olive oil and a pinch of salt and plenty of freshly ground pepper.

Printable Recipe

Asparagus and Smoked Salmon Fritatta

A few weeks ago I mentioned that until recently, I didn't own a nonstick pan. I was actually kind of surprised that so many people were surprised by this. When I had a roommate, I used her nonstick pan occasionally, but once I moved out, it was all stainless steel all the time. I had a variety of reason for not purchasing a pan and it took me a long time to find one that I wanted to get. Around that same time, CSN stores contacted me about doing a product review so I decided to use the opportunity to get the pan I had been coveting. I specifically chose the Cuisinart Green Gourmet pan because it's earth friendly and also a great little pan. It does not contain any of the harmful chemicals found in most nonstick pans and it's versatile. It goes from the stove top to the oven (it's also safe in the broiler) and can be heated up to 500 degrees. Plus, the biggest benefit of nonstick cooking is not having to add as much fat to your pan. I chose a smaller size pan because I cook in small batches. I have made everything from fried eggs to fish to pancakes in this pan. I totally love it and it has been a welcome addition in my tiny kitchen.


This past Sunday at the farmers market was a beautiful day. The sun was shining (sort of) and I got to spend time with great friends while we geeked out over cherries! There was also an Amy Poehler sighting, a viking sighting, and other randomness. All in all, a great morning! Most of the time when I go to the market, I have a specific list of things I want to buy. Once in a while, I just stroll through and pick up whatever looks good. This week it was strawberries, cherries, kale, carrots, arugula, and my beloved asparagus. If I could, I would probably eat roasted asparagus every night of the week, but sometimes I want to be a bit more adventurous. I broke out my new pan to make this meal. This fritatta is so good. The salty salmon and mild oniony flavor of the chives are great with the cream cheese. I dressed my arugula simply with a balsamic vinaigrette and paired this with a glass of crisp white wine which definitely helped me feel like I was eating in a classy restaurant instead of sitting home on my couch catching up on trashy TV.

Pan image from CSN Stores

Asparagus and Smoked Salmon Fritatta
(By Esi)



Makes an 8-inch fritatta

8-10 spears pencil-thin asparagus, ends trimmed and cut in half
4 large eggs, beaten
2 tablespoons chives, minced
1/2 teaspoon dried dill
2 ounces cream cheese, diced
Kosher salt and freshly ground black pepper
Pinch of freshly ground pepper
2 ounces very thinly sliced smoked salmon
Arugula for serving (optional)

Preheat the oven to 325 degrees. Prepare an ice water bath. Bring a large pot of water to a boil and add the asparagus. Boil for 1-3 minutes until the asparagus is bright green but still crisp. Immediately plunge the asparagus into the ice bath to stop the cooking process.

In a large bowl, mix together the eggs, chives, dill, cream cheese, and season well with salt an pepper. In a nonstick skillet, add the egg mixture and cook until the eggs are set on the bottom. Arrange the asparagus on top of the eggs in whichever way you like.

Transfer the pan to the preheated oven and cook until the top is set 15-20 minutes. Serve a wedge of the fritatta on top of salad with a slice of smoked salmon.

Printable Recipe

Whole Wheat Spaghetti with Green Garlic and Fried Egg

Another week, another whole wheat pasta recipe with a spring delicacy. I first fell in love with green garlic two years ago when I started food blogging. It has such a great flavor and cooking with it is easy and it doesn't burn as quickly as garlic cloves. I pretty much only use the white and light green parts, but in the LA Times version of this recipe, it looks like they use the whole thing. It's a great, quick cooking dish and the egg yolk helps create a lovely creamy sauce. It's been a little chilly here this week so this was a nice dish to curl up on the couch and watch some of my favorite trashy tv shows.






Whole Wheat Spaghetti with Green Garlic and Fried Egg
(Slightly Adapted from the Los Angeles Times)



Makes 2 servings

4 ounces whole wheat spaghetti
4-5 stalks green garlic, halved lengthwise, washed, dried and sliced thinly
3 tablespoons olive oil, divided
2 eggs, at room temperature
Coarsely grated black pepper
Sea salt

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9-11 minutes, or according to the instructions on the package.

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn. Remove the garlic from the pan and put it into a large bowl. When the pasta is cooked, add it, with a bit of the pasta water, to the bowl with the garlic and toss to combine.

Add the remaining 1 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.

Divide the warm pasta among plates. Gently slide an egg onto the top of each. Grind plenty of black pepper over each plate and add a generous pinch of sea salt. Serve immediately.

Printable Recipe

Mini Egg White Fritattas

After the crack pie, I was left with a few egg whites that I didn't want to go to waste. I was thisclose to making macarons, but I ended up saving that failure for another time. Instead, I remembered these adorable little fritattas that Gaby made. I am all about the portable breakfasts during the work week and these fritattas take about two seconds to whip together. Plus, you can throw whatever you have laying around into them and chances are, it will turn out amazing. I went with some spinach, chives, and slow roasted tomatoes that I made months ago and have been lurking in my freezer ever since. I was so pleased with how these turned out that I am constantly thinking of new fritatta ideas. I am pretty sure the next attempt will include my favorite spring vegetable asparagus. I just can't wait to make these again!

Mini Egg White Fritattas
(Adapted from What's Gaby Cooking)



Makes 4 mini fritattas

4 egg whites, lightly beaten
Salt and pepper
1 tablespoon chopped chives
2 tablespoons chopped spinach
4 slow roasted tomato halves, diced
1-2 tablespoons crumbled feta

Preheat the oven to 350 degrees and lightly spray a muffin pan with nonstick spray.

In a medium bowl the egg whites with a large pinch of salt and a small pinch of pepper. Add the chives, spinach, tomato halves and feta to the bowl and divided the mixture between the muffin tins. Bake for 14-18 minutes until the whites have set.

Let the fritattas cool in the pan for about 10 minutes. Run a small knife alongside each fritatta to release it from the pan. Serve warm.

Printable Recipe

Ginger Fried Rice

So last week I made the turkey cabbage cups as an appetizer to this rice...and then I saw that a few bloggers had already posted it. I always say there is beauty in simplicity and this rice is the epitome of that. It uses basic ingredients and simple flavors in a combination that cannot be beat. I love fried rice in pretty much any form and I make it often, yet I was so excited to try this recipe. I always have a knob of ginger in the freezer and I definitely always have at least three bulbs of garlic on hand. I am a bit of a wimp when it comes to frying garlic because I fear it burning so it didn't get quite as brown as it should have, but that does not mean the mixture didn't impart a wonderful savory flavor into the rice. I love using leeks instead of green onions in the rice and though I was worried about not mixing the soy sauce into the rice, it made a lovely topping with the egg and sesame oil. I am still without a nonstick pan so I poached my egg rather than frying it. The velvety yolk was perfect with the garlic tinted rice and crunchy topping. I will definitely make this recipe again and who knows...maybe I will even get daring and cook the garlic and ginger mixture a little longer.






Ginger Fried Rice
(Adapted from the New York Times)



Makes 2 servings

2 tablespoons peanut oil
1 tablespoons minced garlic
1 tablespoon minced ginger
Salt
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cups day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoon sesame oil
2 teaspoons soy sauce

In a large skillet, heat the peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add the leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

In a small saucepan poach the eggs. (You can also fry the eggs in a nonstick skillet)

Divide rice among two dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Printable Recipe

Egg and Herb Salad

As I mentioned in my last post, I love Twitter for bringing me all kinds of recipe inspiration. Recently someone linked to a gorgeous set of salads posted in the New York Times I knew I would be making one if not all of them sooner or later. The simple choice was this egg salad because I keep all of the ingredients on hand at all times and I just so happened to have the arugula from a recent farmers market trip. This isn't the egg salad you grew up with. This is an egg salad suitable for adults and those with discriminating taste. It's so simple to prepare and the tangy, savory mix spread over a bed of fresh arugula versus sandwiched between two pieces of bread won't make you feel the need to run laps after. The recipe as written makes quite a bit of egg salad so for my second try of it, I added some capers which were not only pretty, but added a salty bite. This recipe is quick enough to make often and I probably will.



Egg and Herb Salad
(Adapted from the New York Times)



Makes 2-3 servings

4 large eggs, hard-boiled and finely chopped
1/2 cup finely chopped fresh parsley (you can also use dill, tarragon, chervil or chives)
1 celery stalk, finely chopped
1 shallot, finely chopped
Salt and freshly ground pepper to taste
1 1/2 teaspoons white wine vinegar
1 tablespoon freshly squeezed lemon juice
3 tablespoons buttermilk (or low fat yogurt)
1 1/2 teaspoons mayonnaise
1 garlic clove, grated
1/2 teaspoon Dijon mustard
1 tablespoons extra virgin olive oil
A few handfuls baby arugula, washed and dried

Combine the chopped eggs, herbs, celery and shallot in a large bowl, and season to taste with salt and pepper.

Whisk together the vinegar, lemon juice, buttermilk, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.

Line plates or a platter with arugula, top with the egg salad and serve.

Printable Recipe

Pavlova with Pomegranate Curd

So last year, I sort of overloaded you all with pomegranate recipes (or even recipes that didn't require poms, but just looked pretty with them in the picture). I am trying not to do the same this year, but with poms bursting at the seams at the farmers market and a whole new load of POM Wonderful juice, I am just itching to make many more recipes featuring the forbidden fruit. Last week I became obsessed with the idea of making a pomegranate curd. I just could not get it out of my mind. I am so glad I made it and then I tried to find out brilliant ways to use it. Sonja and Andy were really helpful in the thought process with the idea of a trifle, but all of a sudden it occurred to me me that I had a bunch of leftover egg whites and I should really use them up. Over the summer many people made the beautiful pavlova with lemon curd and fresh fruit featured in the now defunct Gourmet. I thought it would be a nice spin to make the pavlova part, but use the more seasonal pomegranate. It was a great gamble. I have never made a pavlova before and had a bit of trouble converting the number of egg whites into how much they weighed. I ended up choosing 30 grams per large egg white based on this recommendation at Joy of Baking. The pom curd ended up looking a bit (well...a lot) like poo, but with the pom seeds on top of the pavlova I hardly noticed it's unattactiveness. That and the fact that the tart pom curd paired so well with the sweet pavlova and tart and sweet seeds, this was an incredible and yet simple dessert. I have a lot more pom juice and I am definitely going to make some more curd to pair with toast and quite possibly another dessert.


Pomegranate Curd
(From Baroness Tapuzina)

3/4 cup sugar
Juice of 2 lemons
1 cup pomegranate juice
5 egg yolk, beaten well
1 stick butter, cut into small pieces at room temperature

In a bowl placed over a sauce pan of simmering water, whisk together the egg yolks, sugar, lemon juice, and pomegranate juice until blended. Cook, stirring constantly until the mixture becomes thick like sour cream, about 30-40 minutes.

Remove from the heat and immediately pour through a fine strainer to remove any lumps. Whisk the butter into the mixture until it has melted. The curd will continue to thicken as it cools. Cover immediately with plastic wrap by placing the wrap directly on the curd and refrigerate until cool.

Printable Recipe

Pavlova
(Adapted from Forever Summer (Style Network's))

Makes 1 8-inch pavlova (or two 4-inch pavlovas)

4 egg whites (120 grams)
3/4 cup sugar
2 teaspoons cornstarch
1 teaspoon vinegar
Few drop pure vanilla extract

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Beat the eggs until soft peaks form. Beat in the sugar one spoonful at a time until the meringue is stiff and shiny.

Sprinkle over the cornstarch, vinegar, and vanilla. Fold gently until combined. Mound the meringue onto two four-inch circles.

Put the pan into the oven. Immediately turn the heat down to 300 degrees. Cook for 60-75 minutes. When it is ready, the pavlova will be crisp on the edges and dry on the top, but the center will be squidgy. Turn off the oven and open the door slightly. Let the pavlova cool completely.

When ready to serve, inver the pavlova onto a plate. Top with the pomegranate curd and pomegranate seeds.

Printable Recipe

Braised Lentils with Swiss Chard and a Poached Egg

I never knew that lentils could be so sexy. I mean, look at that egg. Anyway, this dish came into my radar last week and I quickly added it to the meal plan. I always have things like garlic, eggs, shallots, and lentils lying around. I have been meaning to do a post on kitchen staples, but time has not been on my side lately. I picked up some beautiful red chard at the farmers market to complete this. I don't own a nonstick pan so I decided to poach the eggs instead of frying. I really like this method for poaching eggs, and it works pretty well for me. The earthy lentils and bite of the chard went well with that beautiful, creamy egg yolk. I was practically licking my dish when it was done. I think the only thing that could make this better is a bit of crusty bread to sop up the egg yolk and braising juices. I have a feeling I will be making this dish often this season.


Don't forget about my agave giveaway!

Braised Lentils with Swiss Chard and a Poached Egg
(Lightly adapted from Serious Eats who adapted from Last Night's Dinner)

Makes 2 servings

3 tablespoons olive oil, divided
1/2 cup French green lentils
1 bunch winter greens, such as kale, chard, collards, etc. (I used swiss chard)
1 shallot, peeled and chopped
1/2 cup red wine
2 cloves garlic, chopped
1/8 teaspoon red chili flakes, or to taste
Splash of lemon juice or sherry vinegar (optional, I forgot and it was fine)
Kosher salt and black pepper
2 eggs

In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the shallot and saute until soft, 2-3 minutes. Add 1 cup water and the red wine and the lentils, bring to a boil, and simmer, covered, until the lentils are tender but not mushy, 25-30 minutes. Add more water as necessary. Season to taste with salt.

In the meantime, wash the greens and slice the leaves away from the stems and roughly chop the leaves. Heat 1 tablespoon of the oil, garlic, and chili flakes in a saucepan or large skillet until fragrant, then add the leaves along with 1/4 cup or so of water and a pinch of salt. Cover, turn the heat to medium-low, and allow the leaves to steam as the water evaporates, tasting for tenderness and adding more water as necessary. Finish with lemon juice or vinegar to taste if desired.

When the lentils and greens are nearing completion, poach the eggs in simmering water. Serve the greens on a bed of lentils, topped with the egg and fresh black pepper.

Printable Recipe

Roasted Asparagus with a Poached Egg

The other day I went out for a loooooong (7.4 miles) walk. When I got home I was so hungry, I just started eating everything in site. At some point I decided to be slightly virtuous so I made this dish. I absolutely love asparagus (evidence) and roasting it is one of my favorite ways to enjoy it. In fact, I spent the entire summer of 2001 living on roasted asparagus and whole wheat bread...I had weird habits in college. This is so simple and delicious. If you have some bread, go ahead and toast it up to have something to sop all the deliciousness up with. I have some asparagus left and since I spent another night out with the boys last night, I will probably be having this again verrry soon. Enjoy your Saturday!



Roasted Asparagus with a Poached Egg

Makes 1 serving

6-8 stalks asparagus, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 egg, cracked into a small bowl being careful not to break the yolk
White vinegar

Preheat the oven to 400 degrees.

Line a baking sheet with foil and lay the asparagus on top. Toss the asparagus with a bit of oil and season with salt and pepper. Roast 10-15 minutes until the asparagus is tender.

Meanwhile, bring a pot of water to a boil. Reduce to a simmer and add a splash of vinegar. Carefully pour the egg into the water. Use a spoon to cover the whites with water. Cook for 2-3 minutes until the whites have set. Remove the egg from the water with a slotted spoon and serve on top of the asparagus.

Printable Recipe

Peas with Bacon and Eggs

Thanks again for all your amazing comments yesterday. You all make me feel so special, I felt like I was winning a major award! :)

So anyway, I spent some QT with my friends over the weekend and as usual we went to the farmers market and I was excited to find some fresh peas already shelled. I eagerly scooped up a bag without the slightest idea as to what I would do with them. I wasn't really in the mood for pasta, but I had some bacon and since peas and bacon are a natural combination, I whipped this up. This would definitely be great mixed into a pasta and topped with a poached egg to give it some sauciness. One note about using fresh peas...you should really use them as soon as you get them because the longer you wait, the starchier and less sweet they get. This was really good, but the peas were not quite as sweet as I hoped and dreamed they would be and I made this only a day after I had picked up the peas. The long weekend is almost upon us. Do you have any Memorial Day plans?

Peas with Bacon and Eggs
(By Esi)

Makes 2 servings

4 slices bacon, chopped
1 shallot, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup fresh or frozen shelled peas
2 eggs, hard boiled and sliced

In a large skillet, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon and drain the bacon on a towel. Drain most of the fat from the pan except for about two teaspoons.

Add the shallots and garlic to the pan and season with salt and pepper. Cook until they are softened and the shallots are translucent, about 5 minutes. Add the peas to the pan and toss to combine. Cook for about 3 minutes. Add the bacon back to the pan and stir to combine. Transfer to a plate and top with the sliced eggs.

Printable Recipe

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich

Yesterday's bread became today's sandwich. Doesn't it look delicious? It really was. Asparagus seems to be my vegetable of choice these days so when I came across this recipe is wasn't a question of how, but when. As I mentioned, I am going to be doing a bit more budget cooking in the next few weeks and you may see less posts, but one of the keys to keeping me going is my well-stocked pantry. I emptied out my freezer a bit, but I still had a package of prosciutto and since I always have things like eggs on hand, this didn't break the bank too much. Besides, anything to give a chance to practice my poaching skills is welcomed! I found the directions to be a little strange, but took the basic components and broke it down to what I have below. I actually liked that the cheese didn't cover the whole sandwich. The poached egg was really good with the slight garlicky flavor on the toast and there was just enough salty prosciutto to bring it all together. In the interest of saving a few calories and fat grams, I didn't drizzle the sandwich with extra oil, but I didn't feel that I missed anything. This would be an excellent addition to your weekend brunch.


Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich
(Adapted from Nancy Silverton)

Makes 1 sandwich

4 stalks large asparagus, tough ends broken off
Extra virgin olive oil
Kosher salt
4 sprigs fresh thyme
1 slice honey wheat bread (or whatever bread you have, the original recipe calls for sourdough)
1 garlic clove, peeled
2 teaspoons white vinegar
1 large egg
3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
1 slice prosciutto
Freshly cracked black pepper, to taste

Adjust the oven rack to the middle position, and preheat the oven to 400 degrees.

Line a baking sheet with foil and lay down the thyme sprigs. Toss the asparagus with a bit of olive oil, salt, and pepper and roast 10-15 until tender, but still firm.

Rub one side of the bread with the garlic clove, and toast until lightly golden. Meanwhile, preheat the broiler

Arrange the asparagus over each slice of bread and place on a baking sheet.

In a small saucepan, bring water to a boil. Turn the heat down to just below a simmer and add the vinegar and a pinch of salt. Crack an egg into a small bowl to check that the yolk isn’t broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelops the yolk. Poach the egg for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.

Place the egg centered over the asparagus. Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Remove the sandwiches from the oven, and crumble the prosciutto over the sandwich. Drizzle a little olive oil over, sprinkle with pepper, and place a thyme sprig on each sandwich if desired.

Prosciutto, Mozzarella and Egg Tart

Well, here we are at another Monday. Where did the weekend go? Yesterday was a fabulous day at the beach, I didn't want it to end. Well as I mentioned the other day, I broke the cleanse. After barely three days! I have no will power. I wasn't sure what I was going to have for my first carb-fueled meal, but I had a little bit of puff pastry and a little bit of prosciutto in my freezer (a few things, I wasn't able to use up before I started the cleanse). I actually have quite a few things in my freezer. While I am not an actual participant, I am definitely following along in The Kitchn's Kitchen Cure challenge to get your kitchen in shape. I was partially inspired by the pizza I did a little while ago, the tart I made last week, and by this other tart I found on a random search at TasteSpotting. I seem to have a big F for FAIL over my head when cracking eggs onto pizzas and tarts, but that doesn't mean this wasn't good. The flavors worked well together and it was quick and easy for a Friday night dinner since the longest part of making this recipe, besides the baking, was from rolling out the dough. You just really can't go wrong with prosciutto, cheese, and eggs.

It's going to be 97 degrees today. Wonder if I can skip work and go back to the beach!

Prosicutto, Mozzarella, and Egg Tart

Makes 2 servings

2 rounds puff pastry, rolled out to about 6 inches in diameter
2-3 slices of prosciutto
Mozzarella cheese
1-2 eggs

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place each puff pastry round on the parchment. Score each shell with a one inch border, being careful not to puncture the dough. Prick the inside with a fork all around.

Top each pastry with the mozzarella, and then line the mozzarella with overlapping slices of prosciutto. Bake 10-15 minutes until the cheese has melted and the prosciutto is crispy. Place the baking sheet on a level surface and carefully crack the egg in the middle of the pastry. Bake for 7-10 more minutes until the egg whites have set and the pastry is golden. Top with the green onions and serve immediately.