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Posts Tagged ‘onions’


Poached eggs look so much nicer than any other type and they are the most pure in flavor. Without ever touching a pan, they can be cooked more evenly without tasting bitter and turning brown.

1. Boil water in a sauce pan and add a teaspoon of white vinegar; this causes the egg whites to congeal faster. Crack the eggs into individual ramekins, so that one bad egg doesn’t spoil the lot.

2. Bring the water to a simmer and add the eggs without crowding them. Sometimes, I use a ladles to hold my egg, so fewer whites can escape, but they seem to turn out well drifting unchaperoned in the water.

3. Time for 3 1/2 minutes; this will be sufficient to completely cook the whites, but leave the yolks completely oozy. The safe zone is 3-4 minutes.

4. I prefer mine on a bed of spinach, mushrooms, and onions sautéed in olive oil with garlic—add a dab of butter at the end. Use any toast you have on hand, it’s fun to make new combinations.

My sister said: “What’s the point of eating poached eggs. They’re mushy and disgusting”. That may be true for some, but to others, poached eggs mean a new level of sophistication, compared to over-easys. In the former, a  gently swipe of the fork will open the purse of yolks instead of sawing to puncture the unyielding whites of the latter. Plus, the silky yellow yolk flows down into the spinach and toast rather than pooling on the plate, causing one to chase after it with bread in hand. Finally, just the appearance of the egg: sitting with dignity on a throne of spinach raised even higher by a toasty foundation. However, some do prefer to have their egg flat against the plate, shunned to the side by a preeminent slab of home-fries.

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My potatoes are twins

I guess they're best spuds

I wanted to check on my potatoes. You can imagine my surprise when I saw this one. I heard that potatoes eaten immediately after they’re picked are fabulous. Let’s see.

Red and white onion. They're small, yet fragrant

I learned one thing about homegrown onions: they really make you cry when you cut them! These onions had triple the onion flavor. What a concept: onions that taste oniony.

home fries and onions

Homey homemade home fries with homegrown potatoes and onions. It’s a home run! The difference between these potatoes was the moisture. With no time for water to evaporate, these potatoes are not as starchy or dry as your supermarket varieties. If you ever get a chance, taste a fresh, raw potato with your nose closed. Without smell, the taste and texture is identical to that of an apple. When you cook your own vegetables, you don’t only taste the butter, olive oil, and seasoning; you taste the product of months of working, weeding, watering, and waiting. I can see the connection that farmers have with their produce. You are what you eat. Surely, they must relish in the fact that only they are handmade.

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Yes, you can grill pizza.

Ingredients:

  • store-bought pizza dough.
  • fresh basil
  • 1 small mozzarella
  • grape tomatoes
  • fresh baby spinach

most pre-shredded mozzarella is dehydrated to increase shelf-life. However, this type of cheese barely melts on a pizza. Its certainly not ooey-gooey goodness.

  • tomato sauce or marinara (the former is usually plain, whereas the latter has herbs or garlic)
  • olive oil

How you do it:

1. Flour the ball of dough and the counter-top. Spin the dough with one hand while you stretch with the palm of your other hand. Begin using your fingers to shape the dough into a long oval shape. Finish with a rolling pin to create a thin, even crust. This is always best, but you will have to transport it without it ripping.

2. Turn the grill on high. Use a brush to coat one side with olive oil. Sprinkle with salt and fresh pepper and place, oil-down, on the hot grill. Oil and season the other side. Take half an onion and slice (see photo). Oil, season, and grill. After three minutes, use a spatula to pick up the end (it should easily lift). I just flipped it with my hands (because I’m that tough).

3. Preheat the oven to 450 degrees. Lightly spoon sauce on the pie and spread around. In olive oil, Sauté spinach and grape tomatoes and grilled onions with salt and pepper. Evenly disperse the veggies over the pizza and generously sprinkle with mozzarella cheese. Top with hand-ripped fresh basil leaves.

4. Cook for about 10 minutes or until the cheese melts. Finish with a drizzle of garlic-infused olive oil. I strained out the garlic. Use a pizza cutter or a chef’s knife to cut. Thanks for helping Ashley!

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