Back to food

October 26, 2011

I miss writing about food without all the complicated bits of writing the recipes. Not that I mind writing recipes. I love writing recipes. But sometimes I don’t want all that detail and measuring and testing over and over. Sometimes I just want to throw stuff together, but still share it. This is especially true when I don’t think anyone but me would be interested in it – too plain, too weird, too  uh too me!

So, sometimes I’ll just have a list, sometimes explanations, sometimes recipes, but this blog is going back to food. If I don’t post a complete recipe, and you’d really like one, tell me in the comments. If there’s enough interest I’ll write it up for you. Fair Dinkum? Cool. Cook on.

eggs – it’s news to me

April 16, 2012

The last time I sat down and figured out how many homes I’ve lived in I came up with 37.

That was over 20 years ago. I married someone who travels for his job. That number is a lot higher now.

One of these days I’ll have to sit down and figure it out again.

But one of the great things about living all these different places is the differences in food. Not only the ingredients change; the methods of cooking them change as well.

Take something really basic, like a boiled egg.

I was taught as a child to put a raw egg in the shell in a pan of cold salted water, cover it and cook it on medium-high heat for 20 minutes.

What you got was a fool proof hard boiled egg with a green yolk that you could play racket ball with, the white was so overdone and rubbery.

As an adult I learned to put the eggs in salted cold water, bring it just up to a boil, remove it from the heat, cover it and in 15 minutes you had an egg with a tender white, and a yolk that was only green around the edges.

Better, but not great. Again, very dependable.

This past weekend I learned a new way I can hardly wait to try.

Instead of cold water, you start with hot and no salt.

Wait, wait, I can almost hear you say, “But Chris, the shells will break if you put cold eggs in boiling water. And you need the salt to change the PH so the shells won’t break.”

That’s what I said, too.

But I was told, no. The salt doesn’t flavor the egg, so you don’t need it for that. And if you poke a very small hole in the rounded part of the shell, where the air sack is inside the shell, the egg can expand and not crack the shell. Cook for 5 minutes full boil and put them right away in cold water.

Five minutes. That’s it. For perfect hard-boiled eggs. Wow. Just think what you could do with those other 10-15 minutes in your day, right?

Will it actually work? I can’t tell you that. I don’t know. I haven’t tried it yet.

What I do know is that I had the wonderful chance to eat an egg boiled in this way. I didn’t cook it. It was served to me still in the shell.

And the whites were tender yet firm. The yolks…oh, my, God, the yolks. They were deep orange, with no green or sulfur smell, cooked through yet smooth and creamy and moist.

Wonderful eggs.

I have a dozen or so left that were cooked that way to eat my way through. Once I’ve done that, I’m breaking out my pan and cooking my own.

I’ll let you know how it comes out.

[ UPDATE: I tried this method two times. At 3 minutes the white was runny. At 5 minutes the white was almost all firm and the yolk is still runny. Next attempt will be 6 minutes. I’ll let you know.]

And Hey! If you get there before I do, drop me a note in the comments and let me know how it turns out for you, okay?

Butternut Squash and Mascarpone Gnocchi

December 5, 2011

Trying this today:

Butternut Squash and Mascarpone Gnocchi

from Food Wishes Video Recipes

I’m making a half recipe and substituting acorn squash.

I might up the cayenne, too. It’s pretty cold and blustery here today.

Serving with veg-beef soup and basic bread.

Brandy Snap Trifle

December 4, 2011

Coffee, brandy, mascarpone, cream, sugar, cookies, powder sugar. Serve second day, not first.

New Bread – basic

December 4, 2011

flour, yeast, milk, fat, sugar, salt, egg

Clean the Fridge Stew

December 4, 2011

Game hen carcass, chicken stock, corn, sausage, hummus, refried beans, day old bread, basil, havarti cheese. Aught to be interesting.

Brandied Pumpkin Soup

December 1, 2011

sweet onion, garlic, cumin, pumpkin, brandy, chicken stock, bacon & sour cream. Serve over wilted greens with toasted bread.

Pumpkin Spice Oatmeal

November 28, 2011

Includes Instant oats, pumpkin puree, and maple syrup.
Let me know if you’d like the recipe.

Beef Barley Soup

November 7, 2011

Chuck roast, pan drippings from same, garlic, tomatoes, onion, celery, bay, salt and pepper, pearl barley

Spinach Quiche, crustless

November 2, 2011

spinach, cream cheese, parmesan cheese, eggs, lemon juice, s&p,

Slow roasted beef sandwich

November 2, 2011

Slow cooker, chuck roast, onion, homemade bread and ketchup


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