Breakfast for dinner can be one of those extraordinarily comforting meals that seems vaguely healthy while still satisfying a craving for something delicious.? After traveling, well, a lot lately, I've decided this will be the week I claim some down time and cook as much as I can, even if it means just putting together a great salad.? Off to the market I went, grabbing whatever fresh ingredients struck my fancy.? And I came up with this dish, which hit the spot.?
You will need: 1 pack of assorted "gourmet" mushrooms, 1 leek, 2 eggs/person, polenta, pesto (fresh is best), white port (or wine), flour, butter, salt, vinegar, olive oil.? Start by chopping the leeks and mushrooms and sauteering them with 1/2 tbsp of butter and some olive oil.? Begin bringing a shallow pot of water to boil to poach the eggs.? To the mushroom and leek mix, add about 1/4-1/2 cup of the white port/wine.? Salt generously.? As this blends, you may want to add about?2 tsp flour to absorb some of?the?wine and?gel the flavors.??
Start sauteeing the polenta in rounds in a light splash of olive oil.? As for the?water, as soon as it boils, turn it down to a simmer,?add a tbsp of white wine vinegar and then slowly submerge each egg, two at a time, depending on?how wide your pot is.? Turn off the heat to the water, cover and?cook for 4 minutes.
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