Italian Grotto Eggs
If you’re looking for a good cookbook for either your wishlist or for the foodie on your gift list, consider local author Molly Wizenberg‘s “A Homemade Life.
Molly used to be one of the country’s finest young food bloggers. Now, she’s simply one of America’s best food writers.
The voice behind Orangette found her way to Bon Appetit and this year with “A Homemade Life,” which is a perfect showcase for Molly’s talent.
It’s “Like Water For Chocolate” without the magic realism.
Ultimately, the book is the ongoing recipe for Molly’s life. The Casady-graduate shares the high and lows of her homemade life, ending each chapter for recipe.
If music creates the soundtrack of your life, then surely food creates its menu — in some cases smorgasbord.
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- Video: How to prepare posole (2009-12-15)
This recipe comes from the heart-breaking, beautifully written chapter that describes her father, Burg’s, final days thanks to a long battle with cancer.
I’m sure Burg would be thrilled to know that the first time I made this dish for my wife Lori, she immediately thrust it upon her Top 5 Meals list, right there with Sushi Neko’s Red Canyon, pan-seared John Dori from The Coach House, Eggplant Parmigiana from Vito’s and my own meager contribution: Pecan-Mushroom tacos.
This simple, luscious dish takes a little patience for those used to eggs being done within a few minutes. The low cooking temperature extends the time, but — combined with goat cheese — results in a sumptious result. I tossed them on top of onion-jalapeno fried potatoes (surprise!) and a few ribbons of basil.
Italian Grotto Eggs
- 1 tablespoon unsalted butter
- 5 large eggs
- 1/4 teaspoon salt
- 1 tablespoon heavy cream
- 1 tablespoon butter
- 3 tablespoons (1-1/2 ounces) soft goat cheese, like Laura Chenel, coarsely crumbled.
- Fresh ground pepper
- Melt the butter in a medium nonstick skillet over medium-high heat.
- Crack the eggs into a small bowl and beat them lightly with a fork.
- Add the salt and cream and beat to blend.
- When the pan is hot, pour in the eggs and swirl to coat.
- Reduce heat to low, and using a heatproof rubber spatula, stir the eggs gently, scraping the bottom of the skillet until the eggs are looselyset in large, pillowy curds. They should be slightly runnier than you want them.
- Remove the pan from heat and scatter the goat cheese over the eggs.
- Give them one more gentle stir to melt and distribute the cheese.
- Serve immediately with additional salt and black pepper to taste and, if you like, slices of buttered toast.
Source: Molly Wizenberg’s “A Homemade Life”
Onion-Jalapeno Fried Potatoes
- 2 potatoes, peeled and diced
- 1 small onion, halved and sliced
- 1-2 jalapenos sliced thin.
- Squeeze of fresh lime juice
- salt, pepper, and garlic powder to taste
- Heat a medium heavy-bottomed frying pan and fill to about an inch with vegetable or peanut oil.
- Heat the oil on medium, to about 325.
- Fry potatoes for 15 minutes, remove and cool.
- Turn heat to high and refry potatoes another 7-10 minutes.
- Add the onions and peppers when potatoes just begin to get crisp.
- When potatoes are fully crisp and onions and peppers have started to brown, remove from heat into a paper lined colander. Dust with salt, pepper and garlic powder.
- Just before serving, add a squeeze of lime and toss.
Source: Dave Cathey