Refried beet and beef hash, poached eggs, and a quick lemon butter pepper sauce. Happy Saturday!
A few weeks ago, I saw this link to Avocado Egg Bakes, and desperately wanted to try it.
Not as easy as they look. I scooped out extra avocado and ate it, (yum!) but the egg white still got everywhere, it took twice as long as expected, and did not look nearly as nice. And I found out that warm avocado doesn’t really do it for me, texturally. I offered Carl one, and he rolled his eyes at me.
I can no longer find the whole Good Eats Egg Files Mayo episode on youtube anymore. The only one that is there ends at 20.02, and the recipe for food processor mayo starts around 23.00 or so. Yes, I know that by heart. So Alton and I can no longer make mayo together in my kitchen, and I must settle for his recipe written down, rather than listening to his dulcet tones as I make mayo from scratch.
Luckily, Food Network does still have the recipe here. I mostly follow it, although I do one batch with no flavored oil, and one batch with sesame oil.
Here’s my version:
Plain Mayo, Niki style
(Changes from Alton’s in Italic)
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 egg yolk
1 whole egg
1 teaspoon fine grain salt
1 teaspoon dry mustard
1/4 teaspoon sugar
2 cups safflower oil
When I make the sesame mayo, I use 2 cups minus 2 tablespoons of safflower, 2 tablespoons of regular sesame, and a teaspoon of hot sesame oil.
The mayo comes out creamy and delicious, without any weird preservatives or ingredients in it. I have not had a batch last long enough to go bad, either.
Apparently, permanent marker wipes right off of both glass and plastic. The labels lasted approximately 13 hours.
We spent the last week and a half using pea tendrils in everything. They are delicious, both raw and cooked, but by the end of the second bag we were getting pretty creative.
Enter this quick but delicious breakfast:
Sweet Italian sausage patties from BJs, pea tendrils, and sunny-side-up farmer’s market eggs
(Carl says: “That that is smoked salt on top of the eggs, not funky diseased eggs”)
His and Hers Omelets:
4 Farmer’s Market Eggs
Bacon, because bacon makes everything better.
3 farmer’s market eggs
CSA cheddar cheese
bacon, because bacon makes everything better.
I know I said yesterday that I was going to make salads with chicken. But I was tired, and the chicken was at the bottom of the freezer. So I decided on poached eggs as the protein instead.
I washed and ripped apart the CSA lettuce, chopped up tomatoes from week 2, chopped grocery store carrots and celery, and ripped up some of the pea shoots. I added chopped feta from last weeks cheese share, and poached a few eggs to throw on top.
I then begged Carl to make a vinaigrette because he is awesome at them. This one was sesame oil and rice wine vinegar.
The salads were simple, yet delicious, and a great way to celebrate the end of the year. We paired them with a 90+ cellars granacha from Spain, which was much more to Carl’s taste than mine.