Saturday, October 27, 2012

Brie & Baked Eggs

if baked in individual ramekins, these could officially be called 'Oeufs en Coccotte'
this time, i prefered the rustic effect and ease of using a skillet.
baking the eggs gives a ridiculously creamy center yolk while still yielding a crunchy white and perfectly melted Brie.

Heat olive oil in large skillet over med-high heat, crack into hot oil 5-6 farm fresh, organic eggs. When whites begin to congeal, season with fresh ground pepper and rosemary. Place entire skillet in preheated 400degree oven until yolks are set but not hard. (5-8mins). Slice thick pieces of Brie and place over each yold. Season with sea salt and more pepper accordinly. Garnish with fresh cut tomatoes and grilled baguette. Serve alongside bacon and various jellies.

See Ina Garten's similar recipe here

Monday, October 22, 2012

Autumne Vert

 i imagine this in the hand of Zelda Fitzgerald in a Parisian bar...

  • 1 part Pear Brandy muddled with herb(rosemary or chocolate mint)
  • 1 part Sparkling Wine
garnish with rosemary sprig or mint leaf

Monday, October 8, 2012

capture that mint (this one is chocolate), basil, cilantro, in jars to use fresh and have at hand

Wednesday, October 3, 2012

when in doubt, roast!

this fall, wow 'em with the simple and extraordinary tastes of the unadulturated process of roasting roots. it brings out the sweetness and texture that even little mouths with adore.


what i did:
pressure cooked beets, parsnips, and carrots until fork tender (follow cooking time according to pressure directions) you will have to take out carrots & parsnips before beets.
then toss in olive oil, rosemary, salt & pepper, place in single layer on cookie sheet in 475degree oven until edges brown slightly. make sure to use your nose to wait for that aromatic smell!