It really isn’t! Just follow these directions, and enjoy your poached eggs.
More tips after the break. (more…)
Archive for December, 2009
Cream of celeriac soup and salad of grilled radicchio, pear and blue cheese
Soup and salad is my go-to simple meal for nights when I don’t feel like cooking anything but still want to eat something relatively healthy. But I love it so much that I sometimes fancy it up a bit. While today’s version totally defeats the purpose of the original concept (since it’s neither “easy” nor particularly “cheap”), it’s totally worth the effort.
This soup is a hearty, seasonal soup. It’s pretty simple to make, and freezes well. It’s a bit sweet, a little creamy, with a slightly nutty flavor from the celeriac. The salad, on the other hand, is a bit on the fancy side. The bitter radicchio is grilled on a griddle pan, and is topped with slices of pear, crumbled blue cheese, and caramelized pecans. While they don’t need to be served together per se, they compliment each other very nicely. (more…)
Canneloni redux: grilled pepper, eggplant and mascarpone filling
Hello Chompers!
Remember those hand-rolled canneloni I made a while ago? I liked them a lot, so I experimented with a different filling. This time, I used eggplant for the center filling and grilled red peppers and mascarpone for the outer filling. The canneloni were baked in a batch of D.I.Y. tomato sauce made with cherry tomatoes and a few dried chili peppers for spice. (more…)
Poll winner: Boeuf Bourguignon – my style!
While I promised you all this recipe a long time ago, I am only just now am getting around to posting the recipe. I actually have a massive backlog of recipes to post, but this poll winner gets top priority!
I’ve spent quite some time working on this recipe, and I really hope you like it! I’ve gotta say: while it involves a little work and a lot of time, boeuf bourguignon is the perfect comfort food for cold wintery nights. And it’s nearly impossible to have too many leftovers. Below the recipe I’ll explain how to turn boeuf bourguignon into little pies!