Monday, 15 June 2015 | 9 comments
Oh, early summer. Nothing in the garden but greens and radishes and potential. There are some strawberries and rhubarb kicking around the markets, definitely exciting, but not really dinner. Some bolting arugula and peas and zucchini blossoms. But we’re still waiting for the onslaught.
It’s warming up here, but it’s not unbearable yet. June in Virginia is a slow slide from spring into a green, thick humidity that practically vibrates. We’re still getting some breezy, non-swampy days, though. Even though all the magazines are telling us that it’s GRILL TIME NOW, I’m still cooking inside quite a bit, cleaning out pantry and freezer.
Thursday, 5 December 2013 | 18 comments
How quickly are you going to tune out knowing that this post is about how to fry an egg? There is more than one way to skin a cat, the saying goes, but I don’t think there are infinite ways to do it. Which is why I’m suspicious whenever some celebrity chef takes one of the simplest types of cooking and “reveals” it as a special technique (I always think of this Rachel Ray recipe—be sure to delve into the comments). So when I was listening to The Splendid Table a few weeks ago and heard New Orleans chef John Besh gush over how he thinks every cook should know how to make this particular creamy, perfect sunny-side up egg, I rolled my eyes and almost turned it off. » Click to read more
Tuesday, 11 June 2013 | 35 comments
Maybe you’ve heard of Ruth Stout, who is quickly rising to the top of my Ideal Dinner Party Guest List (posthumously, sadly). She smashed saloon windows with Carrie Nation during temperance, and then went on to become a garden guru in the ’60s and ’70s. I’m reading her book called “Gardening Without Work: For the Aging, the Busy, and the Indolent”. (If nothing else: such an appealing title!) Stout champions a way of gardening that essentially has one tenet: mulch the heck out of everything with straw, organic matter, newspaper, and forget about the rest. No weeding, and the organic matter of the mulch is supposed to occupy pests just as much as much as your plants themselves. The end. How she manages to fill up a book with this information, I’m not sure, but she does, and she’s lovable and eccentric and I enjoy every minute of it. It comes as no surprise, I suppose, that this woman was known to garden in the nude (as if I could like her more). » Click to read more
Monday, 10 December 2012 | 42 comments
I have family friends who host a yearly, big breakfast/brunch (complete with mimosas and bloody marys) before tromping out raucously into the cold to find the perfect tree and bring it home. I wanted to bring that tradition into our life this year, but it was not meant to be. We squeezed in getting the Christmas tree just before Ben dropped me off at IAD to catch a flight to Ghana for work. Just 24 hours later, these grey, winter morning pictures seem pretty outlandish—it’s 90 degrees and humid here, and my hotel room overlooks the pool bar where there’s a live steel drum band playing. » Click to read more
Wednesday, 3 October 2012 | 48 comments
Some of you send me nice notes that say you’re jealous of my life in the country. No offense, everyone, but it’s not as romantic as you think. I don’t live in the kind of “country” that’s 20 quaint minutes outside of a hip, progressive town. I live in the kind of country where the closest town has a 7-11 but not a grocery store. There is no Trader Joe’s in a 50-mile radius. My internet comes from a satellite, and let me tell you, it takes a long time to stream YouTube when your internet is getting beamed down from space (approximately 1-2 days per music video, which is really unfortunate for Ben’s Gotye addiction).There are lots of ways that rural living is lionized that really just aren’t true. Raising chickens is not one of them. Raising chickens is absolutely as wonderful as you think it is. By all accounts, I got chicks and raised them in the name of having fresh eggs. “They’re livestock,” I would tell people firmly. “Not pets.” The thing about these silly birds, though, is that they’re kind of sweet, have a lot of personality, and eat your kitchen scraps. They have this fascinating society that you can just sit back and watch. I loved them for the first five months they were in my life even without the eggs. They were worth keeping around already. Then BAM, they started paying their rent. It’s difficult to fathom, that we’ve bred these animals that ovulate near-every day, spontaneously. They do it without complaint (although one of them sings a little song whenever she lays an egg, strutting and bragging a little). When the first hens started laying, I didn’t know what to do with myself. It was the best day of my summer. I cracked one of the small, pale brown pullet eggs into a ramekin to show anyone within spitting distance how bright the yolk was and how tall it stood up from the albumen.
More started coming. We were getting three eggs per day, all shades of tan and ochre. And then! Then, one day, Ben approached me with his hands cupped around something. He opened them, and nestled there were two perfect blue-green eggs. I flipped a sh*t. I even knew it was coming, but that didn’t stop me from freaking out. And the beautiful eggs that taste so good keep rolling in. So you can see where I’m coming from, maybe? Maybe you want to throw my chickens a party, too? I wouldn’t blame you.
Nowadays, with a few dozen eggs in the fridge at all times, I turn pretty frequently to a humble standby: the fried egg sandwich. This is the type of food I can eat when I don’t know what I want to eat; the kind of food I can make on autopilot and be incredibly satisfied when I’m finished with it, always. My sandwiches are typically open faced: toasted bread–fried egg–a little salty cheese–maybe some hot sauce. They are good that way and I didn’t really need to mess with them, until I paged through the egg section in Deborah Madison’s Local Flavors on the lookout for egg-using-up recipes. (One does not, it turns out, make a very big dent in one’s egg supply by eating occasional fried egg sandwiches.)
Deborah’s fried egg with sizzling vinegar is pretty much exactly what it sounds like. Which is to say, it is delicious, especially if you’re me and instead of being born with a sweet tooth, you were born with something along the lines of an “acid” tooth. After frying your egg, you swirl some vinegar in with a little extra butter in the same skillet and then pour it, still sizzling, over the top of your egg. I’ve been throwing my egg on top of greens and toast, and letting the vinegary butter sauce dress the greens, too.
Fried egg in sizzling vinegar
Adapted just barely from Deborah Madison’s book, Local Flavors
I like this egg served on top of toast with some baby greens, letting the sauce and yolk dress the greens. If you go this route, toast your bread as you cook the egg and have your greens at the ready, as the process goes quickly.
You will need
2 teaspoons unsalted butter, divided
1 fresh hen or duck egg
2-4 tablespoons red wine wine vinegar or apple cider vinegar (add more or less vinegar to taste; I like it to be quite vinegar-y to cut through the rich yolk)
In a small skillet, melt one teaspoon of the butter. Fry your egg as you normally do. Remove the egg from the skillet and give it a sprinkle of salt and a couple grinds of pepper.
Melt the remaining teaspoon of butter. When it has stopped foaming, add the vinegar and a few pinches of salt, swirling the skillet to mix. It will sizzle and bubble up. When the butter and vinegar have mixed and the sauce has reduced just a bit, remove the skillet from the heat. Immediately pour the buttery sauce over the egg and serve.