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Sorrel Rice with Poached Eggs

September 28, 2014

Most of us are aware that eggs have been described as the perfect food. Some years back, their reputation suffered a bit but they are now recognized as a healthy part of our diet. However one views the egg, we can all agree that eggs are perfectly delicious. There’s nothing better than sopping up runny egg yolks with toast, breakfast potatoes or rice. As I was thumbing through the June 2014 edition of Bon Appetit, this recipe immediately caught my attention: Sorrel Rice Bowls with Poached Eggs.

Sorrel is a delightful leafy green with a bright, lemony flavor. It grows well in warm climates like Kihei. I was excited to try this recipe since we have a beautiful sorrel plant in our garden.

Isn’t this sorrel sauce gorgeous? The sorrel leaves are blended with olive oil, a tablespoon of water, and seasoned with salt and pepper. That’s it. I couldn’t wait to add it to the rice.

When I first read through the recipe, I thought it was a tad wacky. After all, who would come up with sorrel rice with preserved lemons topped with poached eggs and served with pickled radishes on the side? Ingenious! It works.

Though I’ve often thought about making preserved lemons, it’s been on the back burner. The recipe calls for half of a preserved lemon, which I didn’t have. After a quick web search, I found an acceptable substitute and it worked out quite well. Fresh lemons are thinly sliced and warmed on low heat with olive oil, a bit of sugar and salt. The peel, which is what you aim to use in the recipe, becomes tender, and it’s flavor mellows while gently cooking.

This is the quintessential meal. Flavorful whole grain brown rice, fresh poached eggs with a sprinkling of feta, and crunchy radishes on the side. The recipe is meant to serve four, with one poached egg per serving, but I always regret not having two eggs. So if you’re like me, go ahead and double the eggs in the recipe below.

Sorrel Rice with Poached Eggs

Adapted from Sqirl Restaurant/Bon Appetit

Serves 4

Ingredients

2 cups short-grain brown rice

1 lemon, very thinly sliced

olive oil

1/4 teaspoon sugar

1/4 teaspoon kosher salt

1 cup lightly packed sorrel leaves

1/4 cup olive oil

2 red radishes, very thinly sliced

2 tablespoons lemon juice, divided

4 large or extra-large eggs (double the eggs if serving two per person)

1/4 cup white vinegar

3 teaspoons chopped fresh dill, divided

1 – 2 ounces crumbled feta, optional (I recommend Mt. Vikos goat/sheep milk feta, it’s delicious!)

Flaky sea salt for sprinkling over eggs (such as Maldon)

freshly ground pepper

Preparation

Cook the rice in your rice cooker for the specified time. If you don’t have a rice cooker, the recipe says to cook the rice in a large pot of boiling salted water until tender, about 45 – 50 minutes. Drain the rice, return to pot, cover, and let sit 10 minutes then spread out on a baking sheet and let cool completely.

Place sliced lemon in a small saucepan over medium low heat. Drizzle olive oil (1 – 2 tablespoons) and sprinkle sugar and kosher salt over the lemon. Cook until lemon is very tender, about 20 minutes. Remove from the oil and finely chop the lemon peel into small pieces, discarding flesh and seeds. You want to use the softened lemon peel for this recipe.

Puree the sorrel, 1/4 cup olive oil, and 1 tablespoon water with an immersion blender or small food processor. Season with kosher salt and pepper.

Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt.

Toss the rice, diced lemon peel (as much as you prefer), remaining 1 tablespoon lemon juice, and 1/4 cup sorrel purée in a medium bowl. Season with kosher salt and pepper mixing in more sorrel purée, if desired.

Meanwhile, heat 3″ water with 1/4 cup white vinegar in a 3 quart saucepan over high heat (for 4 eggs). Watch closely. When the water barely reaches a boil and you see small bubbles in the bottom of the pan, gently slide eggs into the water one by one and immediately turn the heat down to medium (crack eggs into small separate bowls). Set the timer for 4 minutes. The water should not be boiling and the eggs should simmer gently. Adjust the heat as needed. Remove eggs with a slotted spoon and drain on paper towels.

Reheat the rice in the microwave to warm briefly before serving. Stir in two teaspoons dill. Spoon rice into individual bowls or plates and place eggs on rice. Season eggs with flaky sea salt and pepper. Sprinkle feta (optional) and remaining 1 teaspoon dill over rice bowl.

Appetizers, Dinner, Eggs, Lactose Free, Pickles, Recipes, Salad, Side Dishes, Veggies

Pickled Beets, Red Onion & Eggs

September 14, 2014

Anyone familiar with this blog, knows that I love pickles. I think homemade pickles should be in every serious home cooks repertoire. You’ll be rewarded with tangy-sweet and crunchy snacks that are delightful and with far more variety than you will find in your typical supermarket.

This appealing recipe comes from Food & Wine magazine. Beautiful beets along with wedges of red onion and hard-boiled eggs are quickly “pickled” in a simple brine with whole peppercorns and fresh dill. The onion and eggs take on the bright color of the beets, making this a gorgeous salad. I adore eggs in any form and never having had one pickled, I had to try this recipe.

The pickles are ready to eat in 24 hours, after a brief soak in the brine. Serve them as a simple salad alone or with pretty greens, or scattered on a platter with chunks of feta cheese nudged between the beets and onions.

Pickled Beets, Red Onion & Eggs

Adapted from Food & Wine magazine

Serves 4

Ingredients

4 small red red beets

4 large eggs

1 small red onion

6 dill sprigs

1 cup raw, unfiltered apple cider vinegar

1 cup water

3 small crushed garlic cloves

3 tablespoons sugar

2 teaspoons whole black peppercorns

1 teaspoons yellow mustard seeds (optional)

1 tablespoon kosher salt

Preparation

Scrub the beets and wrap in foil. Roast for 1 hour at 425°. I used my handy toaster oven. Peel and quarter the beets.

Place 4 eggs in a small pot, cover with water by 1 inch. Bring to a boil and immediately turn the heat down to medium. Set a timer and let the eggs gently simmer for 10 minutes. Drain immediately and rinse under cold water. Peel the eggs when you are ready to add them to the pickle brine.

Slice onion into small wedges (about 8).

In a saucepan, simmer the vinegar, water, garlic, sugar, peppercorns, mustard seeds if using, and salt. Stir until the sugar and salt are dissolved. Let cool to room temperature, about 15 minutes or so.

In a 1-quart glass jar (you might need a larger jar depending on the size of your beets) layer the beets, onion, hard-boiled eggs and dill springs. Cover with the pickling liquid. Refrigerate overnight.

***The longer the eggs are in the brine, the more color they will absorb from the beets. I prefer to keep part of the eggs white so I add the eggs to the brine no more than 24 hours before serving. You can make the pickles a few days in advance and add the eggs to the jar when you are ready. If you’ve eaten all the eggs and still have beets and onions, boil more and add to the brine!

Breakfast, Eggs, Lactose Free, Recipes, Sauces, Vegetarian

Eggs Benedict with Avocado Hollandaise

June 25, 2014

I came across this simple and surprisingly delicious recipe in the February issue of Food and Wine magazine where each month one ingredient is featured in their clever article “Green Market Math.” The four recipes are accompanied by photos of the finished dish along with a short paragraph on how to prepare it. This particular recipe caught my attention because “hollandaise” evokes creamy, luscious, saucy, goodness and this version is dairy free, perfect for those of us who are lactose intolerant. Yet for those of you who have no such restriction, you’ll love this sauce as well.

The avocado and olive oil combination gives this sauce a creamy, rich, flavor and texture. It’s so good, we had this for breakfast two consecutive weekends. Stay away from watery avocados and choose creamy types such as the Green Gold we used here. Hass avocados are a good choice and readily available at most markets.

Making this sauce is very simple. All the ingredients go into one container and are blended up in a minute or two. Though the original recipes calls for using a blender, I prefer to use my immersion blender. The recipe makes a small serving and the immersion blender cup is just the right size and clean up is quick.

Avocado Hollandaise

Food and Wine Magazine

2 – 4 servings (depending on the size of your avocado)

Ingredients

1/2 ripe avocado, chopped

2 teaspoons fresh lemon juice

1/3 cup hot water

2 tablespoons mild flavored olive oil

1/4 teaspoon kosher salt and a few grinds of black pepper

Preparation

In a blender or immersion blender cup, purée the avocado with the lemon juice and hot water until smooth. With the machine on, drizzle in the olive oil until combined. Season with salt and pepper and serve over poached eggs.

Breakfast, Eggs, Recipes

Balsamic Fried Eggs

January 18, 2014

My favorite weekend breakfast is a poached or fried egg with a soft yolk served over toast or rice with a side of bacon and fresh fruit. When eating my egg on rice, I like a dash of soy sauce over the egg and rice. With toast, I sop up the yolk with the bread leaving nothing behind. I regularly visit the San Francisco Chronicle web site (SF Gate) in particular their food section. This terrific variation on a simple fried egg was described as a customer favorite brunch item at Foreign Cinema restaurant. I can certainly see why they are so popular. They are simply delicious!

The recipe calls for two eggs however I snuck in a third so John could have two eggs.

Picked from the garden and washed, peppery arugula goes well with the balsamic vinegar.

Balsamic Fried Eggs

Adapted from the San Francisco Chronicle

Serves 2

Ingredients

2 tablespoons extra virgin olive oil

2 large or extra-large eggs

kosher salt and freshly ground black pepper

2 thick slices whole grain or sourdough bread, toasted and lightly buttered

1 1/2 tablespoons balsamic vinegar

2 small handfuls of arugula

Preparation

Add olive oil to an 8 inch non-stick skillet over medium heat.

Once the oil is hot (not at the smoking point), crack open the eggs, one at a time, letting each egg set; cook for about 25 seconds, keeping the heat at medium.

As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the hot oil to help them cook. Cook to desired doneness.

Meanwhile place a piece of lightly buttered toast on each plate and top with a fried egg. Pour off and discard any excess oil. Wipe pan to remove any oily residue.

Put pan back over medium heat. Add the balsamic vinegar; let it sizzle for a moment or two, and drizzle over the eggs. Scatter arugula around the toast and serve immediately.

Eggs, Recipes, Salad, Side Dishes, Veggies

Super Spinach Salad with Bacon & Eggs

July 19, 2013

Smokey, crispy, salty. Those three words describe one of my favorite foods: bacon. Served for breakfast alongside poached or fried eggs, stacked on your favorite bread with a big slice of tomato or crumbled over your favorite mac & cheese recipe, it is divine. A few pieces of crumbled bacon will turn any salad into a scrumptious salad. I adapted this recipe found on Epicurious by making a few adjustments to the dressing as well as the salad ingredients. The 1/4 cup brown sugar made the dressing too sweet and the 1/2 onion was overpowering. Cutting back these two ingredients as well as adding less oil made a perfectly balanced dressing with a hint of sweetness and tartness from the red wine vinegar. The dressing is also very good served on iceberg lettuce wedges, with crumbled bacon, of course.

I found a very good applewood smoked bacon at Costco. It comes in a double packet each weighing 2 pounds. Four pounds is a lot of bacon, especially if you are only cooking for two, however, it’s just too good a deal to pass up. I wrap up portions and freeze them to use later.

Super Spinach Salad with Bacon & Eggs ~ Serves 6

Adapted from Epicurious

Dressing

2 tablespoons brown sugar

1/4 cup red wine vinegar

2 tablespoons ketchup

1 teaspoon Dijon

1/2 teaspoon dry mustard (Coleman’s)

1 teaspoon Worcestershire sauce

1/4 cup chopped onion

1/3 cup canola or vegetable oil

Puree all ingredients in a blender or food processor until smooth and emulsified. I use my immersion blender. It works well for small recipes and clean up is quick. Refrigerate dressing until you are ready to serve the salad.

Salad

8 ounces baby spinach, washed and dried

5 ounces white mushrooms, sliced very thin

thinly sliced Maui or sweet onion – as much as you like

4 thick slices bacon, cooked crispy and crumbled

2 large eggs, hardboiled and chopped

2 tablespoons dry roasted sunflower seeds (optional)

2 tablespoons slivered roasted almonds

Layer salad beginning with spinach followed by mushrooms, onions, bacon, eggs, sunflower seeds if using and almonds. Drizzle a generous amount of dressing over the salad and toss to coat well. Serve immediately.

Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes

Bibimbap with Korean Style Hamburger Patties

June 28, 2013

Like so many others I am in love with Bibimbap. It really is the perfect meal. When heating a stone bowl directly on the stove top the rice on the bottom of the bowl gets crunchy and is utterly delectable. Along with the colorful vegetables layered over the rice and savory Korean style patties this is beautiful dish. And any meal with a fried egg is at the top of my list.

I had never eaten Bibimbap until a few months ago when I had lunch with a friend at a local restaurant here on Maui. We decided to share the Bibimbap and a lemon grass chicken sandwich. The sandwich was tasty, but the Bibimbap was a revelation! Once that stunning Bibimbap arrived at our table I think we both secretly wished we didn’t have to share it. I did not realize the rice on the bottom of the stone pot would be crispy. It really made the dish stand out. It was a real dilemma when we had to split the fried egg! We vowed that if we ever shared a serving of Bibimbap again, we would order it with two fried eggs. So as you can see above, I had to have my own Dolsot stone bowls so that I could make Bibimbap at home.

Colorful vegetables are quickly cooked and seasoned.

These marinated bean sprouts are delicious.

Heat your stone bowl on the stove top, add a bit of oil, swirl and add some rice. You’ll hear the rice sizzle as it hits the bowl. Pat the rice gently against the heated bowl. Let it go for a while then add more rice and your prepared vegetables and meat or tofu to warm up.

Lastly, fry an egg sunny side up and place on top of your heated Bibimbap. Serve with kimchi on the side. Most recipes call for gochuchang sauce but I love Sriracha so I used it instead.

The crunchy rice is addicting!

Bibimbap with Korean Style Hamburger Patties

Serves two as a side dish or one hungry appetite

Ingredients

1 cup uncooked short grain white rice

Bean Sprouts

1 bag (10 ounces) bean sprouts – rinsed

1/2 teaspoon minced garlic

dash of salt

2 teaspoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon Korean chili flakes (optional)

2 teaspoons roasted sesame seeds

Mushrooms

4 large shiitake mushrooms

1/2 teaspoon minced garlic

1/2 teaspoon sesame oil

1 teaspoon roasted sesame seeds

salt to taste

Zucchini

1/2 medium green zucchini

1/2 medium yellow zucchini

1/2 teaspoon roasted sesame seeds

salt to taste

Spinach

3 ounces fresh spinach

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon roasted sesame seeds

Carrot

1/2 small carrot

1/2 teaspoon minced garlic

1/2 teaspoons sesame oil

Toppings

1 – 2 large eggs

Korean style hamburger patties (optional)

Preparation

Cook the rice and set aside until ready to use.

In a medium saucepan (3 qt. works well) bring 6 – 7 cups of water to a boil. Add rinsed bean sprouts and blanch for 3 minutes. Drain and run under cold water to stop the cooking. Place sprouts on paper towels or a kitchen towel and press out some of the water. In a medium bowl add bean sprouts, minced garlic, salt, soy sauce, sesame oil, Korean chili flakes if using and roasted sesame seeds. Stir to combine. The sprouts can be made earlier in the day and stored in the refrigerator.

Remove the stems and wipe the mushrooms clean. Slice into thin strips and sauté in a bit of canola oil until the mushrooms become soft. Add the garlic, sauté for another minute and remove from the stove top. Stir in sesame oil and sesame seeds and season with salt.

Julienne the zucchini into long, thin strips using only the outer, colorful portion. Heat a bit of canola oil in a small skillet and cook for just a minute to slightly soften the strips. Stir in sesame seeds and season with salt.

In a small skillet blanch the spinach for 1 minute until wilted. Squeeze out the excess water and stir in the soy sauce, sesame oil and sesame seeds.

Julienne the carrot into long, thin strips. Briefly sauté with garlic and sesame oil. Season with salt.

The first time I used the bowl I soaked it in room temperature water for 5 minutes then placed it on the stove on medium heat to warm up. I slowly adjusted the heat higher (between medium and medium high) and once hot added about 1 teaspoon of canola oil and coated the bottom and lower sides of the bowl. (Please follow the heating instructions that come with your specific stone bowl).

Add enough rice to the heated bowl to cover the bottom of the bowl. Press gently with a spatula. You should hear the rice sizzle on the hot bowl. Cook the rice for about 5 minutes and check to see if the rice is crunchy by lifting up a portion with a spoon. The rice should have a light golden toasted color to it. Once this happens, add more rice and top with vegetables and Korean style patties if using. Placing the vegetables in alternating colors makes for a gorgeous rice dish.

Fry your egg sunny side up. Place on top of the heated Bibimbap and serve with kimchi and Sriracha.

***There are so many variations of this dish. You don’t need to stick with specific vegetables or meat and can easily adjust the recipe to your liking. Make it vegetarian by using tofu instead of meat.

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Eggs

Sorrel Rice with Poached Eggs

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Pickled Beets, Red Onion & Eggs

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Eggs Benedict with Avocado Hollandaise

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Balsamic Fried Eggs

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Super Spinach Salad with Bacon & Eggs

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Bibimbap with Korean Style Hamburger Patties

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