Tag Archive: eggs
Shirred Eggs with Spinach, Mushrooms and Toast Soldiers
When Jody said, “Hey let’s do Shirred Eggs with Spinach, Mushrooms and Toast Soldiers,”* I responded with an enthusiastic, “Huh?” Something stirred in the part of my brain where meal descriptions from Dickens and Wilkie Collins rattle around with episodes of Jewel in the Crown, Upstairs, Downstairs and Downton Abbey, reasonably accurate associations because Googling shirred eggs brings up the original 1896 edition of Fanny Farmer. She explains that shirred eggs are baked; the name derives from the dish used in the preparation, an egg-shirrer, a shallow gratin dish for baking the eggs. Did you catch that? …are baked …for baking the eggs.
That’s it, the whole circus? I mean, shirred means baked?
Fireworks for the Fourth of July – Pickled Eggs 3 Ways
Pickled Eggs 3 Ways is the final and most colorful installment in our recent trilogy of egg recipes. We made two batches of each of these eggs, a week apart, both to test the recipes and so I could photograph the process from pickling juice to finished eggs. As I write this the first batch of three dozen eggs is nearly gone–in case you’re wondering if kids will eat pickled eggs, the answer is Yes, they will. Who can resist wedges of a saffron and purple egg, child or adult? These eggs are tart, but not completely sour (note the sugar in the recipes), which makes them a flexible dining companion. Of course pickled eggs are the ultimate picnic food–festive, not prone to spoilage, and given to pairing nicely with other preserved items like cheese, smoked fish–and great beer. They stand out with mixed greens–and when combined with with wasabi mayonnaise make a killer egg salad
Steel-Cut Oats with Dukkah
No Flat Tires – Steel-Cut Oats with Eggs, Preserved Lemon and Olives
When Jody and I signed up for the cycling fund-raiser the PanMass Challenge last year we stepped up our game when it came to exercise. Speaking exclusively for my Falstaffian self, I thought it might not be a bad idea to drop a few pounds ahead of the actual 200-mile 2-day ride. That’s how we ended up making dishes like Steel-Cut Oats with Eggs, Preserved Lemon and Olives.
But it was a journey to get there.