Tag Archives: eggs

spring risotto

Posted in vegetable by

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This is such a gret time of year– things are blooming and turning green outdoors and after a winter of nothing but root vegetables at the farmer’s market you start to see fresh green things.   This risotto uses some of those fresh farmer’s market ingredients and truly tastes like spring.

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Peas, leeks, chives, (okay, not exactly from the farmer’s market, but still fresh!) and crimini mushrooms are where it’s at.  The recipe calls for fennel as well, though I am not a huge fan so omitted it but you should totally add it if that’s your thing.

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All of the vegetables get blended with arborio rice which turns creamy and luxurious upon cooking in a combination of chicken broth (you could make it vegetarian and use vegetable broth) and a little bit of dry white wine.  I think many shy away from making risotto because they get intimidated by the amount of stirring that’s involved, but it’s really not that bad!  And the end result is totally worth any amount of stirring anyway.

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This particular recipe calls for a poached egg to be served on top and it’s a great idea.  When you break the egg the yolk is still soft and melds in with the rest of the risotto so nicely.  I think the egg also takes it from being a side dish to the main feature.  And what a nice main feature it is!

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Spring Vegetable Risotto with Poached Eggs (from www.epicurious.com)

  • 2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods)
  • Kosher salt
  • 1 tablespoon distilled white vinegar
  • 6 large eggs
  • 8 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter, divided
  • 1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
  • 2 tablespoons olive oil
  • 2 large leeks, whites and pale greens only, chopped
  • 1 fennel bulb, chopped
  • 4 garlic cloves, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 bunch flat-leaf spinach, trimmed, leaves torn
  • 2 tablespoons crème fraîche or sour cream
  • 1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
  • 1/4 cup chopped fresh chives plus more for serving
  • Freshly ground black pepper

If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.

Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.

Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.

Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.

Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.

Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.

Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.

A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.

two brunch dishes courtesy of Martha

Posted in breakfast by

Since it has been so long since I’ve posted I thought I’d give you two recipes for the price of one.  Bargain!

Amongst other tasty delights for Easter brunch I made a spinach and fontina cheese strata.  I’d never made a strata before but it was so easy I’m not sure why it took me so long.  A strata is a cross between a bread pudding and a lasagna, in other words, cheesy carb-y deliciousness.

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I began by cooking down some spinach and onions in a little olive oil, slicing pieces of a slightly stale loaf of French bread, and grating cheese.  (Apologies for the poor quality of the photos.  I forgot my camera so used my phone.)

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Then, like you would do with a lasagna, you start to layer everything up.

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Then you mix up some milk and eggs and pour them over the whole shebang.

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One of the things that is great about this dish is that the milk and egg mixture needs to soak into the bread for at least eight hours which means you can assemble it the night before you serve it thereby making it a breeze the next morning when you want to serve it.  You just add a little more milk and egg mixture and bake in a 350 degree oven for 45 minutes.

Unfortunately I did not have a photo of the strata after it baked but I can assure you it was golden and bubbly and lovely and well-enjoyed by all.

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The second recipe I am sharing with you is a bit of a cheat as I shared a similar recipe with you previously.  But one can never have too many candied bacon recipes…

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This is even simpler than the strata.  You lay bacon strips over cooling racks placed in parchment-lined baking sheets and then sprinkle with brown sugar and freshly cracked black pepper and bake in a 350 degree oven for 30 minutes until crispy.  Voila!

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It was the first dish we ran out of at brunch!

Spinach-And-Fontina Strata (from www.marthastewart.com)

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 teaspoon coarse salt, divided
  • 2 pounds spinach, stems removed and leaves coarsely chopped
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
  • Unsalted butter, for dish
  • 1 pound challah loaf, sliced 1/2 inch thick
  • 8 ounces young Italian fontina cheese, grated, divided
  • 1 ounce Parmesan cheese, grated (1/3 cup), divided
  • 8 large eggs, divided
  • 2 2/3 cups whole milk, divided
Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.
Brown Sugar Glazed Bacon (from www.marthastewart.com)

  • 16 slices (about 1 pound) bacon
  • 1 1/2 teaspoons ground pepper
  • 1/3 cup firmly packed light-brown sugar
Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and sugar.Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

a late spring

Posted in vegetable, vegetarian by

I can’t believe I didn’t like asparagus when I was younger– what was I thinking?  Probably just that it’s green in color and therefore I must not like it.  Same goes for kale which I now love and spinach and Brussels sprouts.  What a silly kid.

Last spring a friend and I got dinner at a fancy pants restaurant in a posh neighborhood in New York and ordered an appetizer that consisted of asparagus, eggs, and parmesan– very simple, and very delicious.  So this spring when a coworker brought me asparagus from her garden I decided to recreate it.

I started out by roasting the asparagus with a little olive oil, salt, and pepper.  Then, I poached a few eggs.

Poaching eggs looks a little ghost-like.  Spooky.

While the asparagus was roasting and the eggs were poaching I shaved up a little parmesan with my vegetable peeler.  Parmesan tastes better shaved than it does grated.  Totally true.

And then I put it all together.  Voila!  No need to spend fancy pants money in a fancy pants restaurant for food like this when you can easily make it at home.

You’re welcome.

Asparagus with Eggs and Parmesan

1 serving

  • 10 to 12 asparagus spears, ends snapped off
  • Tablespoon olive oil
  • 2 eggs
  • 1/8 cup shaved parmesan
  • Salt
  • Pepper

Preheat oven to 400 degrees.

Line asparagus on baking sheet and drizzle with olive oil.  Toss to coat and then sprinkle with salt and pepper.  Roast for 16 minutes.  (Note: cook time depends on width of spears.  I had a variety so roasted in batches.  The fattest spears needed all 16 minutes while some of the really skinny ones only needed 6.)

Bring water to boil in skillet over high heat.  Break eggs into boiling water and let boil for 3 to 5 minutes depending on how well done you like them.  Remove eggs with slotted spoon and shake off excess water.  (Note: this would also be good with fried eggs if you are not into poached eggs.)

Plate asparagus and place eggs over the asparagus.  Top with shaved parmesan and salt and pepper.