Posts Tagged ‘meal’

Poached Egg & Prosciutto Tartine

September 15, 2010

Poached Egg and Prosciutto Tartine

I recently discovered the tartine while reading Dorie Greenspan’s new book, Around My French Table. After reading that it’s a nicely toasted slice of country bread topped with essentially whatever you’d like, I’ve become completely hooked on trying new variations!

My first tartine was this one I posted a few days ago. That same evening I made another tartine for dinner. This time featuring peppery arugula, salty prosciutto and a creamy poached egg. I’d eaten poached eggs, but never have I attempted to make one at home. I’ll admit. I was pretty intimidated.While I don’t know if this is a perfect poached egg, I do know that it was fantastic and creamy and worked beautifully when paired with the prosciutto and arugula.

Poached Egg and Prosciutto Tartine

If you want to make this at home, simply toast one side of a 1/4 inch slice of country bread. Top with 1/2 an ounce of prosciutto, a handful of arugula. I tossed mine in a little extra virgin olive oil and a dash of black truffle oil in a bowl prior to plating. I would prep all of this before you start poaching your egg. It will be a lovely little bed of goodness waiting for your perfectly (or near perfectly) poached egg!

Poached Egg and Prosciutto Tartine

Want to poach an egg? Try these resources.

How to Poach an Egg from Serious Eats.
Poach an Egg from CHOW.
Easy Poached Eggs from Simply Recipes.

Be brave!!. Worst case, it will not cook properly and you can simple fry up an egg instead. It would still be a lovely combination.

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Grilled Romaine with Crema di Balsamico

August 2, 2010

Grilled Romaine with Balsamic Syrup

I couldn’t resist buying a miniature sized head of romaine lettuce at the farmers market this past weekend. For a while now, I have wanted to try it grilled, so I scooped one up with the intention of trying it that very night. WOW! Why have I never grilled lettuce before?

I simply halved the head with the core still intact. Brush with olive oil. Season with kosher salt and pepper. Grill for 2-3 minutes on each side. Done!

Grilled Romaine with Balsamic Syrup

Here I’ve plated it with some Crema di Balsamico that my Aunt Suzi gave to me. She picked it up on a trip to Germany, and I finally tried it. Basically, it’s a balsamic syrup. It added such a lovely flavor to the dish. Yum! Can’t wait to try it with other dishes. Any ideas?

Grilled Romaine and Oven Roasted Tomatoes

To accompany the grilled romaine, I roasted a sliced tomato for 10 minutes under the broiler and shaved a little parmigiano reggiano (not pictured) over the plate before serving. I was too hungry to take the time to add fresh herbs, but honestly, it didn’t feel like it was lacking anything. This is a great meal If you are looking for a ridiculously quick, light dinner. Everything was ready in about 15 minutes. You can’t beat that!