Tag Archives: cooking

Perfect Poached Eggs

20140224-224109.jpgI’m a huge fan of eggs; you know this. To me, a perfectly fried egg on sourdough toast is the epitome of deliciousness. The crispy caramelized white shatters like glass and the thickened, but runny, yolk soaks into the bread like gravy. But my once and only true love has recently been usurped by one better: poached eggs on toast.

Where a fried egg has crispy whites, which add texture but are somewhat boring, the poached egg has a luxuriously silky white that is almost like custard. And where the perfect fried yolk is difficult to obtain, always either too runny or too cooked, the perfect poached yolk is a mere matter of timing. Once you find that sweet spot your yolks are perfect forever.

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No Knead Sourdough Bread

I made this! You can too!

If you’re not making your own bread stop what you’re doing right now and take a good hard look at your life. If your answer is, “I don’t eat bread” seek professional help immediately; report back here after reprogramming. If instead you are one of the, “I don’t have time to make bread” people, just imagine that you are one of those weak minded characters from a 1920s black and white movie. You have been driven to hysterics and I’m Clark Gable, come along to smack some sense into you.

You CAN make bread at home, and it’s fantastic. It ISN’T hard, I literally spend a total of less than 5 minutes per loaf. You SHOULD do this, we were spending up to $5 for some of those ‘artisan’ breads and you can make the same thing, at home, for $0.40 in ingredients and $0.10 worth of natural gas. And NO you don’t need a bread maker; in fact you don’t even need to knead it.

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A Whole Mess of Eggplant: Eggplant Parmesan

A few weeks ago I posted about my first summer harvest; including the first eggplant of the year. With the heat wave we’ve been having the eggplant have really switched on. This past week I harvested 3 lbs and there are tons of flowers and fruits in the chute. It looks like this will be the summer of eggplant. I’ve been doing a bit of research on the ways to store it for later use. But I figured I’d get started with one of my favorite recipes of all time; eggplant parmesan. Continue reading A Whole Mess of Eggplant: Eggplant Parmesan

A Dozen Fresh Eggs: Frittata!

We have 5 chickens.  Chickens lay an egg approximately every 26 hours.  That means each chicken lays an egg almost every day.  That means we get 4-5 eggs every day. That’s a lot of eggs.  We manage to recover some of our feed costs by selling eggs to our coworkers, but sometimes things work out where we have 2-3 dozen eggs in the fridge.  What then do you do with with a dozen fresh eggs?  Frittata. Continue reading A Dozen Fresh Eggs: Frittata!

Beet and Goat Cheese Pie

When I was growing up, consumption of root vegetables was limited to carrots and potatoes.  I have since tried to branch out, sampling whatever roots I can find: rutabaga, radishes, beets, parsnips, and even yuca.  So far, beets are by far my favorite (though I have yet to try the parsnips).  Beets are an incredible vegetable.  In the shop they are gnarled, dark purple, and sport vibrant greens with red veins.  Scrubbed and cut they practically glow red.  Roasted in olive oil they maintain their earthiness and feel purifying to eat.  Sauteed in butter they take on a rich sweetness.  The latter is the basis for my latest obsession: beet pie. Continue reading Beet and Goat Cheese Pie

Easy Pickled Beets

I had pickled beets for lunch today and they were one of the most delicious things I’ve ever eaten.  I don’t know how I managed to make it so long in life without knowing how great beets are.

A quick search on the internet reveals multiple pickling recipes, but all have some commonality: Boil, steam, or roast beets until tender.  Boil a mixture of 1 c sugar, 1 c water, 1 c vinegar, and 1 tsp of salt, along with whatever spices you like (scale up depending on how many beets you’re pickling).  Jar and wait.

The actual details vary a bit.  Some recommend white vinegar, others cider.  Some people can, whilst other just put it in the fridge and eat it quickly.  Soak times vary from 1 hour to 1 week. Continue reading Easy Pickled Beets