January 13, 2009
Perfect Hard-Boiled Eggs
This is a recipe I got from David Tanis' A Platter of Figs and Other Recipes.
I realize that naming this cookbook my favorite for 2008 and then showcasing its recipe for hard-boiled eggs sends a curious message, yet it illustrates exactly what I look for in a book: not just engaging stories, understated pictures, and seasonally sound menus -- all features that Tanis' book can brag about -- but also things to learn, understand, and remember lo...
"Perfect Hard-Boiled Eggs" continues »
February 8, 2006
Oeuf en Gelée
[Egg in Aspic]
And today, let me introduce you to one of the quirky wonders of old-school French charcuterie: the Oeuf en Gelée.
It's a simple preparation, really: a fresh egg, expertly poached into a plump oval, nested in an amber casing of veal aspic, and supported by a few benevolent companions -- here, a strip of cooked ham, a bit of chopped parsley, a small piece of tomato and a slice of cornichon.
I am well aware that this may not seem...
October 1, 2004
Oeuf à la Coque, Mouillettes Rouges
[Soft-Boiled Egg, Red Pesto Bread Fingers]
The Oeuf à la Coque * : one of the simplest pleasures in life.
It is the easiest thing to make -- although believe it or not, I have to ask Maxence every time how long the egg should be boiled for -- and conveniently single-serving if you want it to be.
It is fun to crack and pop its little hat open, and it is also the best companion to a few mouillettes. Mouillettes? Yes, those little fingers of...
"Oeuf à la Coque, Mouillettes Rouges" continues »
April 23, 2004
Brouillade de Truffe
[Truffled Scrambled Eggs]
The other day at lunchtime, I was on my own and starving. A glance in the fridge, and lunch rolled out before my eyes : I had one truffle left in its little jar, some eggs, fresh watercress, and fabulous walnut bread from the BoulangEpicier, which Patricia, the best neighbor in the whole wide world, had bought for me on her way home from work.
Upon closer inspection, the top of the truffle had grown a delicate little...
"Brouillade de Truffe" continues »
April 8, 2004
Goose Eggs and Truffles
Last Saturday, while we waited for the balsamic vinegar tasting to begin, Maxence and I seized the opportunity to explore the covered part of the Marché d'Aligre, where the tasting took place. The stands (butchers, cheese stores, charcuteries, bakeries, produce stalls...) are more upscale there than in the open-air area, and the products tend to be pricier, but the displays are sure tempting.
We browsed around the alleys and bought a few thing...
"Goose Eggs and Truffles" continues »
February 6, 2004
Which Came First Donburi
And this is the delicious main course that Maxence concocted for our dinner party this past Saturday! The recipe is from the same "Cooking Class Japanese" cookbook as his last cooking stint. I have taken the liberty to rename the dish though. Well, yeah, if I don't cook, I have to at least do something!
In the book, the recipe is called "Chicken and Egg on Rice", but the original witty Japanese name is "Oyakodon", meaning "Mother and Child Don...
"Which Came First Donburi" continues »
January 13, 2004
Oeuf Cocotte : Take 2
Admittedly, the picture looks like somebody's idea of a volcanic eruption, but this is really the Oeuf Cocotte I made myself the other night.
This recipe, as described in an earlier post, is a dream of versatility. This time, I made it with strips of ham, a spoonful of sweet confiture d'oignon (onion jam) and a spoonful of crème fraîche, with salt and pepper. As per Jackie's advice, I made sure to pour very hot water around the ramequin, and ...
"Oeuf Cocotte : Take 2" continues »
December 11, 2003
Oeuf Cocotte
When I was 9 years old, I was in the last year of primary school while my sister was in junior high. On Wednesdays, I didn't have class, but she did, and my parents considered us old enough to be home without a nanny, so I would make my own lunch. Maybe my memory fails me, but I seem to remember that this involved a lot of canned beef ravioli, warmed up in a saucepan. From time to time, scorched ravioli in a saucepan, the reward for getting a b...