Some food porn
Oct. 29th, 2007 02:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumI think, all things considered, I need a food porn icon. I'm fond of hammercock's R-rated eggplants, and may use that, but if anyone want's offer suggestions, I would be most appreciative.
This morning I was thinking a spot of brekkie, and it occurred to me that I had all the things I needed for a dish I've long wanted to make, Shirred Eggs Burgundian.
I attempted it once before, and it was a disaster. Not quite inedible, but wretched beyond easy discription. It tasted as a cross between dry oak leaves and calve's foot jelly.
This time, however, I had the recipe (the last time I was trying to do it from memory of a description in Death of a Doxy.
Requirements, beef bouillon, red wine (dry, and twice as much as the bouillon), cracked pepper, a bay leaf, a tsp. of minced onion/shallot.
In a small dish mix at 1:1 about 1 tbsp. of flour and butter.
A cup of wine will let you do up to eight eggs.
In a small pan, heat the mixture to boiling, reduce to simmer. Add the eggs (fresher is better for poaching, slightly chilled helps too). While they are cooking, make some toast/english muffin). Remove the cooked eggs to the toast, place in a low oven. Repeat until all the eggs are cooked. Be careful to use a slotted spoon with rounded edges. If the yolk breaks, don't worry, so long as they dont just ooze everywhere you'll be ok.
When all the eggs are done, raise the heat to a low boil, and add the beurre maniere Reduce until it makes a moderately thick sauce.
Place the eggs on plates, and dress with the sauce. Serve with bacon/ham and strong coffee.
What I realised this morning was I had the last 1/2 cup, or so, of the galantice gelatin. The sauce was very rich, earthier than I was expecting, with a nice acidity. It needs the toast to counter the sauce. The eggs take on a slight astringency from the wine (which is horrendous if one doesn't cut it with the broth... which was where I failed the last time I tried to make it).
Start to finish, about 25 minutes. I had the bacon cooking on the side while the eggs poached. They were a little underdone, but I was counting on the oven correcting that, which it did.
I suppose a sweet vegetable broth could be substituted if one wanted to make ovo-vegetarian, though a small amount of honey/sugar might be needful to counter the tannin. If you try that, let me know how it goes.
hammercock's R-rated eggplants, and may use that, but if anyone want's offer suggestions, I would be most appreciative.This morning I was thinking a spot of brekkie, and it occurred to me that I had all the things I needed for a dish I've long wanted to make, Shirred Eggs Burgundian.
I attempted it once before, and it was a disaster. Not quite inedible, but wretched beyond easy discription. It tasted as a cross between dry oak leaves and calve's foot jelly.
This time, however, I had the recipe (the last time I was trying to do it from memory of a description in Death of a Doxy.
Requirements, beef bouillon, red wine (dry, and twice as much as the bouillon), cracked pepper, a bay leaf, a tsp. of minced onion/shallot.
In a small dish mix at 1:1 about 1 tbsp. of flour and butter.
A cup of wine will let you do up to eight eggs.
In a small pan, heat the mixture to boiling, reduce to simmer. Add the eggs (fresher is better for poaching, slightly chilled helps too). While they are cooking, make some toast/english muffin). Remove the cooked eggs to the toast, place in a low oven. Repeat until all the eggs are cooked. Be careful to use a slotted spoon with rounded edges. If the yolk breaks, don't worry, so long as they dont just ooze everywhere you'll be ok.
When all the eggs are done, raise the heat to a low boil, and add the beurre maniere Reduce until it makes a moderately thick sauce.
Place the eggs on plates, and dress with the sauce. Serve with bacon/ham and strong coffee.
What I realised this morning was I had the last 1/2 cup, or so, of the galantice gelatin. The sauce was very rich, earthier than I was expecting, with a nice acidity. It needs the toast to counter the sauce. The eggs take on a slight astringency from the wine (which is horrendous if one doesn't cut it with the broth... which was where I failed the last time I tried to make it).
Start to finish, about 25 minutes. I had the bacon cooking on the side while the eggs poached. They were a little underdone, but I was counting on the oven correcting that, which it did.
I suppose a sweet vegetable broth could be substituted if one wanted to make ovo-vegetarian, though a small amount of honey/sugar might be needful to counter the tannin. If you try that, let me know how it goes.
