It really isn’t! Just follow these directions, and enjoy your poached eggs.
More tips after the break. (more…)
Archive for the ‘Techniques’ Category
Belgian endives with ham & cheese
I know I’m suppose to get cracking on that Boeuf Bourguignon I promised you, but the budget’s been tight and time is not on my side, so lately my cooking has been characterized by either “cheap” or “quick” or both.
Which brings me to Belgian endives. Damn, I love those things, and they are cheap as what-have-you ate the moment. I know lots of people are terrified of them, and many think they are very bitter. But with the bitter cores removed and combined with a luscious, cheesy sauce, they are delicious.
This recipe for Belgian endives with ham & cheese is my version of a Dutch staple. It was one of my favorites when I was a kid. I updated it by reducing the béchamel and cheese and using fancier ham. Despite this being an oven baked dish, it’s really quick and super easy. And, not unimportantly, it’s CHEAP!
Gambas with aïoli
One of the (many) reasons I will never regret moving to Amsterdam is the markets. My favorite Saturday activity is to wander around the Noorder-, Nieuw- or Albert Cuijp market, and decide my culinary weekend around what I find there. Last Saturday the prawns were looking exceptionally tempting, and the price was right.
I don’t eat prawns that often, because I can never be satisfied with 4 or 5 measly prawns. If I’m going to eat prawns, I want to be able to eat the HELL out of them. That’s why the portions on this recipe are rather generous. I’m also a prawn purist, so I don’t add too many ingredients. I do love some nice aïoli with prawns, so I added a recipe for that as well.
And of course I suck the head. It’s the best part!
Potato gnocchi with sage butter
Gnocchi. Food of the gods! I even liked the gummy, prepackaged kind sold at Dutch supermarkets before I moved to Slovenia, where, by virtue of being located right next to Italy, people know how to make really NICE gnocchi. Then I had the pleasure of tasting some FANTASTIC potato Gnocchi in Gardona in Italy, at a little restaurant up in the hills frequented by local workmen and such. Those were something else altogether! They were light and fluffy and perfectly seasoned, accompanied by a simple brown butter with fresh, wild sage. That’s when I decided I had to master the art of making gnocchi. (more…)
Rainbow Cupcakes
In celebration of Marbles birthday, I made a big batch of very proud (GET IT? GET IT?) cupcakes. It was pretty much the funnest project ever, and my very first time playing around with a piping bag. All I can say is: BIG SUCCESS!