if you liked it then you shoulda put an egg on it
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Anderson Design Group for Rahal Farms
(via haveyouhuggedsomeonetoday:brain-food)
It’s egg time!
I’ve been wanting to try making carbonara for a while now, and my wife’s birthday was a great excuse to test out the recipe and technique I’d been imagining. She really likes it but is picky about how restaurants make it, i.e. we are in agreement that carbonara should not have chunks of chicken in it!
Mine started with turkey bacon, cooked in olive oil until crispy and drained on paper towels, mushrooms and garlic. The pasta is Trader Joe’s handmade lemon and black pepper pappardelle. I wanted big wide ribbons to make a nest for the yolk, and I knew the lemon would be yummy with the yolky sauce and the parmesan. The English peas are just thrown into the pasta water for the last minute or so only so they stay bright and tendercrisp.
The eggs were farm fresh and I separated the yolks using my grandmother’s method, gently sliding them from small bowls into the carefully piled piping hot pasta just at table time. Tons of extra cheese, a squeeze of lemon, then break the yolk and stir. Eat luxuriously and forget to take a photo of the finished sauce because it’s too good.
How to Make Perfect Hard Cooked Eggs
With Easter right around the corner, there’s no better time to master the method for hard cooked eggs. Avoid that green residue and impress your guests with tender, creamy eggs.
Learn the method on Cook’s Country.
useful.
The more you know!
WOW OK *______*
(Source: melangery.com)
Egg porn for yayponies.
The eggs are quite lovely but what sorcery was used to make toast look like that?!? and what the eff is chestnut spread? in a TUBE? everything is fascinating here.
windstorm at the Atwater Farmers Market kills 2 dozen eggs (Taken with instagram)
This is the darkest timeline. :(
Poached duck egg with peas, radishes, and a light fromage buerre blanc at the gorgeous new Sadie. I think that was the description, anyway. We ate it with soup spoons and after the first bite of soft, rich egg with tender but toothy spring peas and tiny bits of flower, I was kind of food fuzzy-dreamy. Lands easily in my top 5 LA egg dishes. I’m just sad we ate it all without taking a picture of the broken yolk-egg blogger woes.
This friendly, welcoming bar and restaurant is in the gorgeous renovated space that was for many years douchified by Les Deux. It’s been transformed into something so lovely, with charming staff and a kickass mixologist (who also knows his Broadway musicals, by the way)-and this beautiful dish was on the happy hour menu at $6! The place was practically empty at 6pm on a Friday evening. Get in there and try it out, LA people, while it’s still a relatively hidden gem.
Simple breakfast based on Hugo’s famous Pasta Mama-a favorite dish of Jake Gyllenhaal, and, if the legend is true, what he makes you for breakfast if you are lucky enough to spend an evening with him.
Just reheat leftover spaghetti in some olive oil with chopped basil and garlic. Salt, pepper, lots of parmesan cheese. Fry or poach an egg to place on top. I overcooked these a bit and the yolks didn’t run everywhere like I really wanted. Chopped it all up and it was delicious though.
