Under a Red Roof

The Egg That Changed My Life…

December 15, 2010 in Cooking + Baking by Colleen | 4 comments

To be more precise, the preparation of what is left of my egg. Raised by our friends’ hen, I might add. I should also mention that I am not engaging in hyperbole. This simple recipe knocked my socks clean off (now that is some hyperbole!). I don’t know if you, like me, sometimes have a struggle with egg preparation, specifically, over-easy. It can be over-difficult and not at all pretty. Maybe there’s not quite enough butter or oil in the pan; maybe I let it go a tad long; maybe the turn of the wrist isn’t just right, and out oozes the yolk.

Well, my friends, this solves all of those problems, is beyond easy (no flipping!), and the final product looks like something served at a restaurant. Here’s the score:

butter or olive oil – enough to lightly coat the bottom of the pan

Egg (s)

1 tablespoon water for every egg

Heat oil or butter in a small fry pan over medium heat. Have a lid or a plate large enough to cover the pan on the ready. When the butter bubbles somewhat briskly but does not burn, add an egg or two. I haven’t tried three but am pretty confident it would work fine. Once the bottom of the egg has cooked, meaning it is no longer translucent, add the water. Immediately cover with the lid or plate, and wait one minute. Remove the lid and slip the egg out of the pan. It will look gorgeous, and the texture, almost creamy, definitely delectable.

I should note that I found this method over at Duckspoon, (in the breakfast category – basted eggs) a terrific and very informative website focused on home cooking. They have a quick video if you want to watch the magic! I would also like to mention that Daniel, the man behind Duckspoon, is an ever so kind and skilled bartender at one of our favorite restaurants, the Country Cat. He does good things with whiskey.

It’s actually sunny here, so I better get it while the getting is good.

Enjoy!

Tags: Cooking and Baking, Recipes

Plate Licking Good

December 1, 2010 in Cooking + Baking, Eating by Colleen | 2 comments

Hi there –

I hope everyone had a nice Thanksgiving! Our was quite lovely, and, as per our usual, a bit unique. When I asked the hubster what he wanted to eat, he was rather loud (though not at all overbearing) in his enthusiasm for green chile. “A New Mexican Feast!” he said. Since I have very little power to refuse him (he’s so cute!) and the idea was a good one, I was in. Slow simmered green chile, perfect pinto beans, homemade tortillas, and, as pictured above, cinnamon-vanilla flan. Or, as our friend Jeff once called it, phlegm (it was not one of his kinder moments). Everything was delicious, especially the flan. That’s a ringing endorsement from our furry friend Milo, at least. Yes, I know he is on the table, licking our plates. It’s our house damn it, and we make the rules. Or should I say that the cats do? Maybe sometimes.

Anyhoo, lest you think I am totally against Thanksgiving fare, I am dry brining a chicken as I type, and will be serving it for dinner tonight, along with with stuffing, mushroom gravy, baked potatoes, and cranberry sauce. As they say about our fine home, “Oregon – things are different here.” Indeed, they are.

Make This Soup!

November 15, 2010 in Cooking + Baking, Eating by Colleen | 3 comments

Well my pretties, we are knee deep in soup season. We’ve had all sorts around here lately: butternut squash, tortilla, white bean, chicken noodle, and this one here, German Potato. There’s a lot of ingredients down there, but it is super easy and delicious. It is unlike any soup I’ve had before, sweet and sour, with just a little kick. It begs to be eaten with pumpernickel rye slathered in butter and a glass of lager and maybe an Oompah Band playing on the hi-fi. Adapted from Ray L. Overton’s Winter Soups, a book I highly recommend, if you can find it. I bought mine way back in 1998!

German Potato Soup

1 teapoon olive oil

1 large onion, chopped

2 stalks celery, thinly sliced

2 cloves garlic, chopped

1 1/2 pounds medium sized new potatoes, thickly sliced

2 large bratwurst sausages

2 tablespoons + 1 teaspoon apple cider vinegar

2 tablespoons + t teaspoon coarse brown mustard

1 teaspoon caraway seeds

1/4 teaspoon allspice

1/4 teaspoon ginger

1 tablespoon brown sugar

1/8 teaspoon cayenne pepper

4 cups beef stock

2 tablespoons chopped chives or green onion

In a large soup pot or dutch oven, saute the onion, celery, and garlic in the olive oil. Cook until the onions are soft. Add the remaining ingredients, except the chives or green onion, and simmer for twenty minutes. For the bratwurst – you can either add it whole and slice it after it’s cooked (don’t burn yourself!), or slice it beforehand, your choice. Garnish the soup with the chives or green onion and serve. If you’d like to gild the lily, fry up some bacon and sprinkle over the top.

Enjoy!

Tags: Cooking and Baking, Recipes

The Campaign Begins

October 11, 2010 in Admiring, Cooking + Baking, Exploring, Watching by Colleen | 8 comments

Good Morning Gentle Readers! Good Morning Jimmy Fallon (I hope)!

This post started out as something completely different. A dear friend of mine lost her father recently (big hug to you, sweetheart) and wrote how she would love to hear about more normal activities, as she is knee deep in all of the tasks inherent with the loss of a loved one: cleaning house, dealing with banks, bills, a will, etc. When I first read the message, I could comply. I was up to my usual.

Then, yadda, yadda, yadda, I quit my job and our car got stolen (though, thankfully, not on the same day). Not fun or normal. Yet, in the midst of it all, I found myself smiling and laughing, in part because of Jimmy Fallon. In case you don’t know who I’m talking about, I mentioned his awesome work hosting the Emmy Awards a while back. Then I saw him, along with Justin Timberlake and the best house band in late night television, The Roots, do an equally awesome history of rap on his show. I watched it on a loop for about half an hour, and then dashed off to the computer whenever I needed a pick-me-up. It made my heart fill with glee, people! I was dazzled and singing at the top of my voice (that is, where I could keep up).

Then I got to thinking about how that seems to happen every time I watch Late Night with Jimmy Fallon. It’s just a terrific show. I love his style (check out the suit and shoes in the video with Justin – tip top!), his sense of humor and easy laughter, the way his smile lights up his face, his sincere interest in his guests, and most of all, I think, the sheer fun factor of the show. He’s fearless and up for anything. Let’s rap! Let’s play football poker! Let’s get bothered in a tree! LATE!

It made me want to be there, as a guest, sharing a laugh and a smile. But I’m not famous. I’ve written a novel that has yet to have representation and write a little blog all the way across the country. What to do? It being election season and all, I decided to launch my own campaign to be a guest on the show. This week begins with my credentials in the everyday, and the two following Mondays will be, let’s say, more nuanced.

I guess I’ve really taken the Mark Twain quotation from my last post to heart. I may succeed, or I may crash and burn, but hot damn, I’m out of the harbor! As well, I know the video isn’t the best quality (sorry Brian Williams), and our cat Milo speaks before I do, but I had a grand time making it – a blast of silliness and sheer Colleen style goofiness. It took the sting out of a craptastic week and put a smile on my face (and that of my hubster/camera man). Jimmy, I hope you like it, too!

Happy Birthday to my brother Aaron!

Tags: Jimmy Fallon

Emmy Fare

August 30, 2010 in Cooking + Baking, Watching by Colleen | 3 comments

Good Morning!

Jimmy Fallon, cutie patootie of my television set, you did a terrific job as host of the Emmy Awards last night (I like your show, too). I’d go so far as to say that Billy Crystal probably thought you looked mahvelous, and that’s saying a lot. What a hoot that was, especially seeing Jimmy’s imitations – he’s good! Not to mention the belly tickling humor, all the touching speeches, and the great opening number. Jon Hamm, let’s be square dance partners some time. You can toss me up in the air. Yes? Okay!

Of course, the handsomeness of the tuxedos and the gorgeous gowns made me swoon. And they were mostly good too, pretty and sparkly and fine. Save a few, of course. I don’t think ladies should look like they are draped in blue plastic or are in the process of imitating a Victorian lamp, no, no, no. But who am I to judge, really? If you feel pretty and your boat is afloat, I should keep my lip buttoned. It’s not like I’ve ever had to choose a dress for the world to see.

As I am well aware that I become rather like a child once an award show comes on (as in, do not talk or distract me in any way unless there is a commercial), I thought ahead and made a simple supper that could easily be eaten directly in front of the television – Cauliflower cheese soup and our go-to green snack, crispy kale (recipe here). This soup is good, my friends, and for it’s mind boggling simplicity, it’s truly hard to beat. How about that crazy cauliflower color, too? Orange like cheetos, but totally natural, certified organic even. Mmm hmm. Here’s the recipe –

Cauliflower Cheese Soup

1 head cauliflower florets

1 quart vegetable stock

4 ounces cheese, grated fine – I used colby jack, but cheddar or gruyere would work nicely, too

1/2 teaspoon smoked paprika

dash cayenne pepper

salt, to taste

Place the florets in a soup pot (mine is 3 1/2 quarts) and add the stock. Unless your florets come from a very small head of cabbage, the stock won’t cover them all, so don’t fret. Turn the heat to medium-high, and cook, covered, for about 30 minutes, until very soft. Puree with an immersion blender until smooth – or you could leave some of the floret pieces whole if you like it chunky. Taste and add salt as necessary. Add the cheese, paprika, and cayenne pepper. Stir until cheese is melted and well incorporated, about one minute. Serve. We had ours with the kale, rye crisp and a little butter, but crusty bread would be nice, too.

Enjoy!

Tags: Cooking and Baking, Recipes