The Magical Poached Egg

What is it about poached eggs? Is it the slightly translucent egg white revealing the yellow of the warmed yolk underneath? Is it the moment when you slide your utensil into the yolk and watch it run over your food like a golden river? Whatever it is that makes the poached egg so magical I'm not sure I care... all I know is that whenever I am served a dish, or make a dish with one of those beauties nestled on top I am instantly excited.

Therefore it should come as no surprise that last month when I went to spend a weekend with my mom in NY and we ate at a restaurant called Fig and Olive, and I saw a cheese and gnocchi dish with a poached egg on top, there was no question what I was going to order. I think the exact wording went something like, "Goat cheese gnocchi with blue cheese and fontina. Topped with a poached egg." YUM.

When it came to the table it was a little piece of cheese heaven topped with a poached egg. My only complaint was the the blue cheese really drowned out most of the other flavors and left the dish looking a little greasy. I decided this was something I was going to have to remake for my family, with a few tweaks.

The changes I made were fairly simple. Instead of a goat cheese gnocchi I decided to make a ricotta and herb gnocchi. I adapted a recipe for the gnocchi from theKithchen's Easy Ricotta Gnocchi. At the last minute I decided to throw a little lemon zest into the gnocchi to brighten things up a bit. Also, instead of using blue cheese and fontina, I opted to go with goat cheese and fontina. I do love goat cheese and I wanted it in there somewhere.

Gnocchi was made in the afternoon and stashed in the refrigerator until dinner...

Obligatory, "Hey look, I really did make the gnocchi" shot.

After a quick dip in some boiling water the gnocchi was drained and tossed with the cheeses. Then while it was baking away in the oven to melt the cheese, the eggs were gently poached. The whole meal took about a 1/2 hour to make since the gnocchi had been made earlier in the day.

My husband came home after a loooong day of meetings. He was not in the best of moods. I was glad I had this meal to serve him. Plus I had managed to pull together a strawberry rhubarb pie that afternoon *pats self on back*, so I had a hunch I could pull him out of his foul mood a bit. I sat the family down to eat and then took my bowl of gnocchi out to photograph before I sat down to eat with them. I was only outside for about 5 minutes and when I came back in my husband had gone back for seconds and the kiddos were giving me thumbs up in-between mouthfuls of gnocchi muffling "mmm's". So if you're wondering if the meal was good I'd have to say it probably got a passing grade in my neck of the woods.

Printable version

Baked Ricotta, Herb Gnocchi & Cheese with a Poached Egg

(Serves four)

Ingredients (Gnocchi recipe adapted from theKitchen's Easy Ricotta Gnocchi):

• One 16 ounce container of whole milk ricotta
• 5 large eggs
• 1/2 cup of finely grated Parmesan cheese
• 1 tablespoon of finely minced fresh thyme
• Zest from 1/2 a lemon
• 1/2 teaspoon of salt
• 3/4 to 1 cup of flour
• 1 cup of fontina cheese; shredded
• 2-3 ounces of goat cheese; crumbled

Directions:

1. To make the gnocchi:  Set a strainer lined with three coffee filters or paper towels over a bowl. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance.)
2. In a large bowl, mix the strained ricotta, 1 egg, cheese, fresh thyme, lemon zest, salt, and 3/4 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes.
3. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes.
4. Before shaping, put a large pot of water on the stove to bring to a boil, and pre-heat the oven to 375°F. Sprinkle a baking sheet with flour and set it close to your work space. (Remember, you can also make the gnocchi ahead of time and stash it in your refrigerator. You could also make it in advance and freeze the gnocchi in a single layer on a baking sheet, then once frozen transfer the gnocchi to a storage bag, and store it in your freezer until ready to make the meal.)
5. Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.
6. Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb.
7. Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.
8. Add 1 tablespoon of salt to the water and half of the gnocchi. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining.
9. Repeat with second batch of gnocchi.
10. Once the gnocchi has drained place it in a greased 8x8 inch baking pan and toss with the fontina and goat cheese. Bake at 375°F for 10-15 minutes until the cheeses have melted and started to brown a bit on the top. 
11. While the gnocchi is baking bring a wide saucepan with a few inches of water and a tablespoon or two (aka a "glug") of white vinegar to a bare simmer. Crack an egg into a bowl and very gently slip it into the water. Repeat with the 3 remaining eggs. Make sure to space them well inside the pan. After a minute you can use a spoon to gently swirl the water which will draw the whites closer around the yolks. After 3-4 minutes when the whites no longer look runny use a slotted spoon and gently remove each egg and place it on top of a paper towel lined plate to remove any excess moisture.
12. When the gnocchi is done baking remove it from the oven, top with the poached eggs, sprinkle the eggs with a touch of salt and a few grinds of pepper, and serve.

#Baketogether: Rhubarb, Lime, and Ginger, Cornmeal muffins

This months #baketogether task from Abby Dodge was to make a new version of her cornmeal buttermilk muffins. They could be sweet or savory. I like muffins. They are like a happy little treat you can share with your family and friends. Both easy to make and easy to eat muffins are a versatile package of happiness that anyone who wants to bake should learn to make.

I had really wanted to do a version of Abby's cornmeal muffins. I've been thinking about it all month. I just couldn't decide on a flavor combination that I wanted to try. Abby had said, "Savory or sweet." Honestly, I could have gone either way. Procrastination set in like a dense morning fog. The other thing setting in was nausea from this pregnancy. The nausea wasn't like a fog though, it's been more like getting hit by a train everyday for the past couple of weeks. Even thinking about food, let alone actually cooking it, or photographing it, has been a little...we'll go with, "rough".

Well this morning I was feeling pretty good. Good enough to believe that if I hurried, I might actually be able to pull together a batch of muffins. The kiddos were playing well together and I even had an idea for a flavor combination. I felt like I was in the calm before the storm, the clouds gathering outside were adding to that mood, so I hurried off.

I wanted to make use of some of the rhubarb I have growing in my herb garden. With rhubarb as the main inspiration I thought to pair it with some lemon, and some ginger. After all, ginger helps a small bit with the nausea so it was a natural choice for me right now.

I picked my rhubarb, brought out my ginger, and then I realized I only had 1/2  a lemon which I was planning on using to make the buttermilk required for the muffins (more on that in the recipe). Hmmmm.... I rooted around the refrigerator and discovered I still had some limes. OK so instead of lemons I decided to go with limes. I know there some sort of saying about something breeds innovation that would be perfect here...if only I could remember it...Oh yes...."necessity is the mother of innovation". That's it right? Well you know what I mean.

So back to the muffins. They were a cinch to throw together and within the 1/2 hour my kitchen was filled with the lovely smells of ginger, lime and cornmeal. The muffins are really delicious. They are soft and sweet and the flavors are well balanced. The kiddos and I enjoyed them with some strawberry jam slathered across the top. I will be making these again for sure.

Printable Version

Rhubarb, Lime, and Ginger Cornmeal Muffins

Adapted from Abby Dodge's Cornmeal Buttermilk Muffins

(Makes about 6 muffins)

For the muffins:

• 3/4 cup (3 3/8 ounces) all purpose flour
• 1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
• 1/3 cup (2 3/8 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1/2 tablespoon of lemon juice and enough whole milk to equal 1/2 cup
• 1 large egg, at room temperature
• 3 tablespoons canola or vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1 cup rhubarb; chopped into 1/4-1/2 inch pieces
• 1 teaspoon of lime zest
• 1 teaspoon of finely grated ginger

To make the muffins:

1. Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners.
2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt.  Whisk until well blended. Put the lemon juice into a measuring cup and then fill with whole milk to the 1/2 cup line. Let sit for 10 minutes. The milk will curdle slightly and you will have buttermilk. Pour the buttermilk into a small bowl and add the egg, oil, vanilla, lime zest, and grated ginger and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the rhubarb. Using a rubber spatula, gently fold (no stirring) until just blended.
3. Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full). Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. They taste really good with some strawberry jam.

My Little Bean

I realize that I've slacked a bit on posting lately. There is a good reason for this. You see we found out the other week that I'm pregnant.

The baby's official due date was January 2 but today based on the ultrasound they have moved the due date up to December 30. I'm always a week late though, so I'm not expecting the baby until the end of the first week in January.

As of this morning the baby is 1.3cm long. It had a healthy heartbeat of 143 beats per minute. Everything looks good and is as it should be. The kids were very excited to see the first pictures of their new sibling.

Because of the usual first trimester woes like, nausea, headaches, and needing naps in the afternoon, my time for blogging has gotten to be less. Also my desire for cooking long meals as well as eating them just isn't what it used to be as of right now. There have already been a couple of times where I planned the meals, bought the ingredients, and when the night that I had planned that meal for rolled around I had absolutely no interest in eating it. So while I am still cooking a couple of meals a week from France I am giving into what I really want to eat. Comfort foods that are easy to make. And as of right now things with lots of cheese. For example tonight I am making grilled cheese with pesto and a tomato soup. I couldn't be more thrilled for this meal.

As far as this blog is concerned I will still be posting, but it is only going to be when I have the time and energy to. I'll be trying to do a post a week but it may end up being every other week. I will still be doing my svnseas challenge, but probably not as intensely as before. Such is life and while I'm a little sad about lessening my posts, I think having time to relax and enjoy this pregnancy is more than a decent trade off.

Have a great week.

Svnseas: Setting Sail for a New Sea

Has it been three months already? I don't believe it, but it must be true because the calendar is turned to May and I'm caught between the photography and ceramics classes I'm taking, and getting the garden planted.

I swear I've been thinking about which ocean I wanted to choose next. I really wanted to do the Mediterranean but when I really thought about it I realized that this just isn't the season for that cuisine. May is my husband's Birthday month. I decided that since I always make a special meal for my family on their Birthday that I would base which sea I went to on what he wanted for his Birthday. I always let my family choose whatever they want...and I do mean whatever. So when I asked Brian what he wanted for his Birthday he thought about it and said that he wanted Beef Bourguignon. Done.

It was decided, I would cook from France for the month of May. This also means that for the next three months I will be cooking from countries bordering or that are closest to the North Atlantic ocean.

Picture taken from HRW World Atlas

The countries to choose from will be: Eastern Canada (This is counting from Winnipeg all the way to the coast), The United States ( From the Midwest to the East coast), The Bahamas, Cuba, The Cayman Islands, Jamaica, Haiti, The Dominican Republic, Puerto Rico, The Caribbean Islands, Venezuela, Guyana, Surinam, French Guiana, Nigeria, Ghana, Guinea, Senegal, Mauritania, Mali, Niger, Chad, Portugal, and France.

I've decided to count Morocco as Mediterranean because I think the cuisine is more reminiscent of that area even though it boarders more of the North Atlantic. I've also chosen to count Northern Europe in with the Arctic Ocean so I have more countries to choose from when I get to that region. 

So for the North Atlantic I've decided to cook from France, Portugal, and somewhere in the Caribbean Ocean for the third country...I'm thinking maybe Cuba, but I haven't decided for sure yet. Here are some cookbooks I've found that look worthwhile:

1. Mastering the Art of French Cooking, by Julia Child
2. Around My French Table, by Dorie Greenspan
3. A taste of Old Cuba, by Maria Josefa Lluria De O'Higgins
4. Memories of a Cuban Kitchen, by Mary Urrutia Randelman
5. Portuguese Homestyle Cooking, by Patuleia Ortins
6. The Food of Portugal, by Jean Anderson

If you have any books to recommend for these regions just leave a comment or e-mail me etc. I'll include a list of any of your recommendations. The internet is a great tool for recipes as well. I have a ton pinned on my #sevenseas board over on pinterest. Friends are another great source of information. If you happen to know anyone from one of these regions chances are if you ask they will love to jump in and help out. 

Alright, so that's where I'll be for the next three months! I've already made my First French meal which we really enjoyed. It was an asparagus soup from Dorie Greenspan's book that I served with her cheddar and chive bread. 

The soup was simple and very appropriate for the overcast spring evening we had it on. It used a combination of leeks, onion, garlic, and shallots to go with the asparagus. Seasoned simply with salt and pepper, we really enjoyed it. The cheese and chive bread went with it perfectly.

Of course everyone loved this bread. Why wouldn't you? It's cheese, chives, and walnuts. I toasted some up for breakfast for Naiya this morning before school. I think she left happy. 

On a side note: as I mentioned earlier I've been taking a photography course at our local art center. I only ever knew how to use my digital camera on auto settings. I know...shameful. It's a really nice camera and can do so much that I was really not taking advantage of. I've been learning how to shoot on semi-auto settings and how to play with the exposure. Hopefully my photography will get better over the next year as I put into practice what I'm learning. Those shots above show a little of what I've been learning. I'm taking off the training wheels folks. 

Svnseas: A Dal a Day

When I was a teenager I was what you might kindly describe as, "spirited". If you were being slightly more honest you might have used the words, "strong-willed" to describe me. The truth of the matter was, I was a horrible teenager. The kind you wouldn't have wished on your worst enemy...well maybe you would have wished a teenager like me on your worst enemy, but you would have felt a little bad about it afterwards.

I was such a bad teenager that without going into detail I will inform you that I had to go on one of those wilderness programs right before my 16th Birthday. It was for 3 weeks out in the middle of the Idaho desert, 20 miles from the nearest towns. I sulked and gave venomous looks before I went. I had the most horrid images of hiking around in a hot desert eating nothing but potatoes and bugs for 3 weeks. I was not far off base in my assumptions either. We may not have eaten bugs and potatoes but what we did have to eat was meager. Our breakfast consisted of plain oatmeal which we could sweeten with some raisins. There was no lunch. For dinner we had brown rice and green lentils. All we had to season it with was chicken seasoning, chili powder, salt and pepper. They also gave us a bag of flour so we could make dumplings. For 3 weeks that was all we ate.

I remember the first night we ate our rice and lentils. I sat there for hours while my rice and lentil glop turned into a cold and pasty rice and lentil glop. Our leader sat there watching me try to gag down the mess, refusing to let me go until I finished it. I didn't have a watch out there, but the stars were all out by the time I managed to choke down those last awful bites. By the end of the 3 weeks my taste buds had adjusted to the blandness that was every meal and it was no longer a struggle to eat. But don't be surprised when I tell you that ever since then I have sort of had an aversion to lentils.

In Indian cuisine lentils get used quite a bit. The most common way they get used is in a dish called dal. There are tons of dal recipes out there. Dals are a sort of a stew prepared with pluses like lentils, peas, and beans. The dals are spiced and simmered, sometimes they are even pureed until they are smooth. Traditionally dals are served with rice and a vegetable, or a flat-bread. I knew when I was going to cook Indian food for the month of April that I would be making dals, I just wasn't sure how confident I was that I was going to like them.

But I was brave! Aren't you proud of me? I planned out a few dals that I was going to try. I went to the Indian grocery store and eased my way around the corner and down into the isle that had the different pulses. Mission Impossible music was playing in the background. I eyed the different varieties with suspicion. Looking over my shoulders to make sure I wasn't about to get thrown in a van and dragged back to the desert in Idaho I cautiously lifted a bag off the shelf and put in in my basket. I quickly gathered the other things on my list and got out of the store as quickly as I could before I changed my mind. Back at home I stashed the lentils in my cabinet until the night I had planned my first dal.

Dals are easy to make. Depending on the type of lentil you use dinner can be on the table in 45 minutes from start to finish. This is a weeknight meal. The first one I made I think everyone else was more excited to try than I was, after all it smelled incredible. I made Suvir Saran's simple dal, from his book Indian Home Cooking. I always check the food for seasoning before plating and I did no differently the night I made that dal. I lifted the spoon to my lips, took a deep breath, closed my eyes and opened my mouth. And wouldn't you know that dal was amazing. I mean like really, really good. Good like delectable good. good like, "where has this been my whole life? Good." Suvir has the recipe for his simple dal over on his site. You can get the recipe here. So now you have no excuses not to make it. I dare you not to like dals as much as I do.

Simple dal with chipati

After that I made a dal a week, but really I could have made a dal a day. And there should have been more pictures but after that first one I didn't want to wait to take pictures before sitting down to eat. I'm telling you, I never would have avoided lentils like I did if they had given us the proper spices out there in that desert when I was a teenager. Dals are worth trying. I will miss them terribly now that April is done and I'm moving onto a different area of the world. I'm just glad I made extra and have a few different types stashed away in my freezer.