Recent Posts
Eggs, Pancetta, Parmigiano
Eggs, Pancetta, Parmigiano
This is how many Italians will eat their fried eggs: simply with diced pancetta and shaved parmesan. The eggs get cracked into the cooked pancetta with shaved parmesan immediately added to the whites. They’re served sunny side up with some crusty bread.
Servings: 1
Equipment
- cast iron skillet
Ingredients
- olive oil
- 2 tbsp pancetta diced
- 2 large eggs
- parmigiano-regiano shaved
- cracked black pepper to taste
Instructions
- In a small cast iron pan, heat up the olive oil over medium heat. Add in the pancetta and brown until crispy; about 4-5 minutes.
- Crack in the 2 eggs. Immediately add the shaved parmesan to the whites of the eggs.
- Cook for 2-3 minutes. Season with cracked black pepper.
Smoked Fish Rillette; 2 Ways
Smoked Fish Rillette; 2 Ways
Rillettes are apart of French charcuterie; pork, duck, or fish cooked in its own fat, pressed in a jar or ramekin, used as a spread for crackers, breads, or toast. They’re kinda like a cross between confit and a pate. Since the fish rillettes aren’t cooked in its own fat, a dairy-based fat is stirred in; that fat being crème fraiche, mayo, cream cheese, or sour cream. In these two particular cases, I’ve used smoked salmon and cream cheese with dill, shallots, and dijon; smoked sable and crème fraiche with chives, shallots, and pine nuts.
Ingredients
Smoked Salmon Rillette
- 1 cup hot smoked salmon flaked
- 1/4 cup cold smoked salmon finely chopped
- 1/4 cup Tillamook cream cheese
- 2 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
Smoked Sable Rillette
- 1 cup smoked sable
- 1/4 cup crème fraiche
- 3 tbsp chives finely chopped
- 2 tbsp shallots finely chopped
- 2 tbsp pine nuts toasted
- 2 tsp lemon juice
- 1/2 tsp cracked black pepper
Instructions
Smoked Salmon Rillette
- Mix together the cream cheese, shallots, dill, dijon, and pepper.
- Stir in the hot and cold smoked salmon.
Smoked Sable Rillette
- Mix together the crème fraiche, chives, shallots, pine nuts, lemon juice, and pepper.
- Stir in the smoked sable.
Forbidden Rice Chicken Soup
Forbidden Rice Chicken Soup
Let’s get a few things straight…This soup by any means isn’t authentic Thai whatsoever. It uses some Thai ingredients, but its origin is very American. Forbidden rice is Chinese in its origin, but is eaten as a dessert with sweetened coconut milk in Thai cuisine; never in soup. With all that said, this soup is nothing short of tasty.
Ingredients
- 2 lbs bone in chicken breast and thighs
- 3 stalks lemongrass peeled and bruised
- 2 tbsp vegetable oil
- 1/2 cup shallots finely chopped
- 6 garlic cloves minced
- 1 small red bell pepper small dice
- 6 Thai chili finely chopped
- 4 green onions chopped
- 1 tbsp red or green curry paste
- 2 cups coconut milk
- 2 cups tomatoes chopped
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 cups forbidden black rice cooked
For Serving
- lime wedges
- cilantro chopped
- peanuts chopped
Instructions
- Bring a large pot of water to boil. Add in the chicken and lemongrass. Simmer for 30 minutes until the chicken is cooked through. Remove the chicken and let cool enough to pull the meat off the bones. Add the bones back into the pot and simmer until you yield 4 cups of stock. Remove the bones and lemongrass. Save the stock.
- In a medium size stock pot, heat up cooking oil over medium heat. Sauté the shallots, garlic, bell pepper, Thai chilies, and green onion for 5 minutes.
- Add in the tomatoes, curry paste, coconut milk, and palm sugar. Simmer for 5 minutes.
- Pour in the chicken stock and fish sauce. Simmer for 5 more minutes.
- Add the black rice and the chicken into the soup. Simmer for 5 more minutes.
- Ladle the soup into bowls. Serve with chopped cilantro, crushed peanuts, and lime wedges.
