I’ve been on an egg kick as of late. Actually, am on a bit of a duck egg kick. Have been experimenting with different ways to prepare eggs. Eggs can be tricky to get “just right”; a minute too long and they’re overcooked, a minute too short and they’re undercooked. Practice and repetition make perfect … Continue Reading
I’m going really simple today, with a breakfast of duck eggs, maitakes, and dandelion greens — some of my favorite ingredients, all stacked upon a slice of toasted sourdough bread… Duck eggs — when you see duck eggs at your local farmers’ market, you know that spring is just around the corner. Duck eggs … Continue Reading
Today, crostini two ways: first, freshly shucked oysters and smoked bacon (aka Devils on Horseback) and second, the perfect 6 1/2 minute soft-boiled egg topped with freshly cured anchovies from Santoña (the anchovy capital of Spain). Both versions feature grilled whole-wheat sourdough bread (that I brushed with the drippings from the bacon). I could eat … Continue Reading
Aren’t these egg yolks a magnificent shade of orange? The yolks are so naturally vibrant. Trust me when I say these eggs taste as good as they look/photograph. Procured these beauties from P.A. Bowen Farm in Southern Maryland; the farm is owned by Sally Fallon and Geoffrey C.Morell. If the name Sally Fallon Morell rings … Continue Reading
I first discovered pipián verde or green pumpkin seed sauce back in my Chicago days, initially at a restaurant called Ixcapuzalco (now unfortunately closed; they had some incredible mole sauce). They served their pumpkin sauce over salmon. With toasted and ground pumpkin seeds as its base, this sauce has layers of flavor — nutty, … Continue Reading
