Archive for the ‘Olas’ Category

Frittata with Shrimp, Basil, Scallions & Avocado

September 20, 2010

This was fairly tasty. Unfortunately, law school consumed my life for a while, just like preparing for the bar exam is doing now. My memories of the detail of this recipe were consumed therewith. I hope you will at once forgive me , and condemn the institutions of legal education in the united states for this loss.


Baked Eggs with Wilted Arugula & Balsamic Glazed Onions

September 9, 2010

Eggs are one of the standby staples of my diet. They are essentially nature’s perfect food: ultra low in calories, full of protein, and all kinds of other essential minerals. It is no mere happenstance that the contents of an egg feed the young chicklets waiting to hatch. Nature’s design has made sure they are perfectly nutritive for those that need the most nourishing.

As far as preparation goes, Baking is by far my favorite way. Baked eggs have some of the best attributes of other egg preparation. The whites develop a fluffy, pillowy texture that you otherwise only find in perfectly poached eggs, yet the edges can still be cooked to crisp up like a country egg fried in freshly churned butter. Even more exciting is the potential for deliciously runny yolks so ideal for mopping up. When eggs are baked properly, the whites set just so, leaving the yolks perched on the pillowiness of a savoury base, quivering for the pendent puncture of a tine to free them to drip sumptuously through whatever may make their flavorful bed. A better egg than a baked one is unlikely to be found.

Yet, somehow, this amazing method is relatively unknown. I actually only thought about it sometime last year, after I stumbled upon a Mario Batali recipe for an Italian Classic called Uova in Purgatorio, or eggs in purgatory. Even though he doesn’t call for baking in his recipe, I discovered many variations of it do indeed require baking, and find that it really improves the end product. The brininess of the olives, together with the sweet flavor of the caramelized onions, and the spicy heat all tied together in the rich tomato base make this recipe a true Sunday breakfast delight. Everyone should try it. After all, if it started an egg baking revolution with me, who knows what it might inspire for you?

Recipe after the jump…>