Wednesday, February 24, 2010

Asparagus with Poached Egg, Truffle Oil, and Shaved Pecorino

Another yummy lunch treat. Or brunch. Or an appetizer for dinner. Either way, really. All I know is it's simple and delicious and pretty healthy. What more could you ask for?

Just toss some asparagus with oil, salt and pepper, and roast in the over until tender for about 10-15min at 500F.

If you think that's too high, then you should check out this video on about roasting vegetables. The reason you need the oven to be so hot is that you want the veggies to caramelize and get deliciously crispy, and not all mushy and soggy. So in order to achieve that you should make sure you leave plenty of room on your baking sheet, and I also always pat my veggies dry before tossing with the olive oil. Kinda like when you are browning meat. Same idea. Pat dry, don't crown the pan, keep the heat up. Can't go wrong if you keep this in mind.

Now onto the poached egg. I LOVE poached eggs. Absolutely one of my favorite ways to eat an egg. I have one of these little nifty inserts that you just drop into a small skillet, then break your egg into one of the cups (I always oil mine, just in case,) and sprinkle with a little salt. Fill the pan with some water, bring to a gentle simmer, cover with a tight fitting lid, and cook for maybe 2-3 minutes, depending on how you like your eggs poached. I just kind poke at the center with my finger and see how jiggly the yolk is. It should be kinda like jello... still jiggly, but not watery feeling. It will continue to firm up for a few seconds after you turn off the heat, so I always err on the side of too runny. But that's just me. :-) When you think it's done, carefully pull the egg out (I use a big flat spoon, or sometimes just my fingers,) plop it right on top of your asparagus, sprinkle with salt, pepper, a few drops of truffle oil (more on that later), grate some cheese on top, and dig in!


Thursday, February 18, 2010

Roasted Baby Beets, with honey, black sea salt and chives

So hubby is gone this week on a business trip. And since I have all this time on my hands, I decided to start a food blog... which is really just a way for me to document my adventures in the kitchen. Food is so ephemeral - the satisfaction that results from hours in the kitchen lasts only moments. And despite our best efforts, my husband and I are both very quick eaters, unfortunately. Really trying to work on that one. Hmmm. So for now I will take pictures, so that after we polish off a meal in under 10 minutes, I at least have some evidence of it's existence other than the mountain of dishes in the sink.

I have all day today to spend in the kitchen (thanks to aforementioned business trip) without feeling guilty, so I will indulge in fiddling around with "dainty" food, as hubby calls it. Like salads, and roasted beets... not that he doesn't like veggies, it's just that he claims it doesn't fill him up. So I usually end up making more substantial dishes - which might fill him up but fills me out!

So I'm very excited to make all my light veggie-focused comfort food. Like these roasted baby beets. Which I think I might be in love with - I mean the color is just to die for, they almost look like little jewels, glistening on the plate in the crisp morning light of my kitchen. So pretty.

And they couldn't be easier to make - just wrap them up in some foil, pop in the oven and roast at 350 for about 45min or so. I just poke them with a toothpick every now and then to see when they are done to my liking. I know, these are not exactly the most precise directions - but it's so simple, really.

After they cool, just rub them with you fingers and you can usually get the outer skin to come right off - you don't even need a knife! You can serve them warm or let them cool in the fridge. They'll keep covered for up to a week.

I love to drizzle with some honey and season with black sea salt and frech chives. Maybe some goat cheese if I have on hand. So simple and lovely. I usually roast a whole bunch for the week and eat them for lunch.

I think tommorow I'll make a goat cheese, arugula and beet croquette. Do not worry, a vague recipe will follow ;-)
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