Simply Eggs-travagent - Eggs en Cocotte (Baked Eggs, Bread Bowl Style)

I finally gave in this morning....  For the most part, I tend to be an "eggs fried in olive oil" kind of person on the weekdays... it's simple, it's tasty and lets face it, when you are trying to get out the door for an hour commute in the morning, fast is always best. OK, I will admit to the occasional Omelet.

That was, until Sunday....  I was cruisin' around the net while waiting for my Squash to roast when I ran across a recipe on the Noble Pig Winery blog for baked eggs in a bread bowl... The pictures had my mouth watering.  I resisted though, I had already eaten breakfast and was about to boil eggs for Thanksgiving anyway... As tasty as it looked, temptation was low.

But this morning, my friend Cathy at Dutch Baker's Daughter made "Chicken in a Basket", "Eggs in a Hole", or "Eggs in a Nest", depending on what part of the country you are from.  Unfortunately, I was still drinking coffee when I saw the post this morning.  Thoughts of toasty bread wrapped around golden eggs suddenly filled my mind, making it very hard to concentrate on anything else.  Sadly, I am out of sliced bread.... But that is OK, cause I still have hard rolls...  One way or another, I am having eggs and toast!

And thus it was that, on a weekday, I am made Oeufs en Cocotte (eggs baked in cream); but in a dinner roll instead of a ramekin...  It was awesome!

Oeufs en Cocotte

2 hard Dinner rolls (preferably sourdough)
2 Large Eggs
Black Pepper
Kosher Salt
Pecorino Romano
Thyme or Chervil
Olive oil

First you need to preheat your oven to 350 F degrees and grab a couple hard dinner rolls.

Now carefully slice the top 1/4 off, being careful to hold the roll with your palm and keep your thumb out of the way.  (We are going for breakfast here, not a trip to the emergency room)  ;)

Scoop out the interior of the roll with a fork.

Crack an egg into the depression.

Top with Salt and Pepper along with 1 tsp of Heavy Cream.

Sprinkle with shredded Pecorino Romano.

Place on a baking sheet and move to the oven for 18 minutes (soft yolks) 24 minutes (hard yolks)

For the tops, that you cut off, simply drizzle with Olive Oil, Chervil or Parsley and some Salt and Pepper.

Place these, cut side up, on the baking sheet during the last 5 minutes of baking.

Serve while still hot.

The rolls and nice and crusty while the egg is soft and cheesy.  A perfect interpretation of your standard egg and toast breakfast.  This is most definitely going into my brunch repertoire.

Mangia!!
~~

Amazing Amatrice - Spaghetti all'Amatriciana

A tantelizing pasta dish hailing from Amatrice on the border of Lazio and Abruzzo in Italy.  If you love things like Bacon Tomato hash, the Classic BLT and/or Goulash, this pasta dish is for you.

Though classically made sans onions, a Roman affectation, the key to this dish, what separates it from all the others is the use of Guanciale.  Guanciale is cured porcine cheek, as opposed to Smoked Pork Belly (American Bacon), Dry Cured Pork Shoulder (Hot Coppa), or Dry Cured unsmoked Pork Belly (Pancetta).  And while all the meats listed can be used as substituted in a pinch, they are mere shadows of the real thing.  Guanciale has a much more intense flavor so a little goes a looooooong way.  It also lends almost a "Creamy" texture to the dish. 

Sadly, I was forced to use Hot Coppa this time...  I thought I still had some Guanciale in the refrigerator.  Alas, much to my dismay and forgetfulness, I did not.  Angels wept, as did I.   But since I already set my teeth on having all'Amatriciana for dinner I went ahead and substituted.

Traditionally, at least in Amatrice, this "Sugo" (sauce) is served over Spaghetti; while in Rome, Bucatini is the preferred pasta vehicle.  Me?  I am a Spaghetti kind of guy... But, in Roman fashion, I like a little onion in mine as well. 

Spaghetti all'Amatriciana

1 TB Olive oil
1/4 cup Onion, chopped
1/2 tsp Red Pepper Flake
4 oz Guanciale (though I used Hot Coppa this time)
1/2 cup White Wine
15.5 oz can Diced San Marzano Tomatoes
1/2 cup Pasta Water
1/3 cup Pecorino Romano, freshly grated

So cut the Guanciale/Hot Coppa/Pancetta/bacon into cubes.

Heat olive oil in a pan, then add the onions and saute briefly.

Sprinkle the Red Pepper flake over the Onions and saute a couple minutes more.

Add the cubed Guanciale (Hot Coppa) and saute an additional 2-3 minutes.

Deglaze the pan with White Wine.

Let the wine reduce to about 2 TB, then add the tomatoes.

Continue simmering the sauce while you drop the pasta into boiling water. (about 8 minutes)
Before draining the pasta, reserve 1/2 cup of the starchy pasta water and set aside.

Drain pasta and place in a large tossing bowl.

Add 1/4 cup of the starchy water to the sauce.

Pour the sauce over the pasta and toss briefly.

Add the Pecorino Romano and toss again.

If the sauce is a little too stiff, add the 1/2 cup pasta water to not only wetten things up, but bind everything together as well.

Serve with extra grated Pecorino Romano.

Mangia!!
~~

Fun With Focaccia - Romano Stuffed Focaccia

Have you ever had one of those cravings, but your not really sure what it is that you want?  This happens to me often.  It has also been the case for the last few months.  This craving for an elusive something has been tugging at the edges of my consciousness. Extremely aggravating.

Then it suddenly, though I am still not sure why, it hit me....  I have not made any bread in over a year.  No WONDER I have had this unrequited craving for 4 months.  I know man cannot live by bread alone.... But man simply cannot live without homemade bread.  Need want MUST have bread....

This is a little different from my standard recipe... Normally I let the dough rise twice; once before rolling and a second time after topping.  Since this will be stuffed, I only gave it 1 rise, after I assembled the stuffed loaf.  I also used twice as much yeast, so I could get a slightly higher rise in the oven, since there is a solid weighty layer of cheese in the middle.

Romano and Fennel Focaccia

1 cup + 2 TB (18 TB) (9 oz) (270 ml) Warm Water, divided
1 tsp Granulated Sugar
1/2 oz Yeast (2 pkgs)
3 cups (17 oz) (500 g) Bread Flour (strong flour)
1 tsp Kosher Salt
2 1/2 TB Extra Virgin Olive oil, divided
7 oz (200 g) Pecorino Romano
1 1/2 tsp Fennel Seeds, divided

In a small bowl, combine 1/2 cup (8 TB) (4 oz) (120 ml) of the water with the Sugar.

Add the Yeast and stir to combine... Then let it sit for 5-10 minutes.

In the meantime, whisk the Bread Flour and Salt together and grate the cheese, then set aside.

Once the yeast begins to bubble.....  Your ready to go.

Add the yeast mixture to the flour, then add the 1 TB of the olive oil and the remaining water.

Stir with a fork until a sticky doughy mass is formed.

Turn out onto the counter and begin kneading the mass until a smooth elastic ball is formed.

(about 4 minutes)

Divide the dough in half.

Roll out the first dough ball into a 1/4 inch thick round on a lightly floured surface.

Move to your baking sheet (which I forgot to do) and cover with the shredded cheese, leaving a 1/2 inch border around the edge, then sprinkle with 1 tsp Fennel Seeds.

Roll out the remaining dough ball and lay it on top of the previous one.

Pinch the edges all the way around, to prevent cheese leakage.

Fold the pinched edge under, creating a smooth seamless looking edge all the way around the loaf.

Cut slits in the top with a very sharp knife to allow steam from the melting cheese to escape.

Brush with the remaining 1 1/2 TB of Olive oil.

Sprinkle with the remaining 1/2 tsp Fennel Seeds and set aside to rise for 30 minute, (at the 15 minute mark, go ahead and preheat the oven to 375 degrees)

Move the loaf to the preheated oven and bake for 30 minutes. (if the loaf begins to brown too much, cover with a piece of aluminum foil)

Remove from the oven and move to a cooling rack immediately (don't burn yourself) or the loaf will become soggy on the bottom.

Rip into the cheesy deliciousness as soon as the loaf is cool enough.

YUM!!!!  Life is good.

Mangia!!
~~

Cabbage Flowers and Little Ears - Orecchiette al Cavolifiore

I love Cabbage. All forms of Cabbage. From Brussel Sprouts, Kohlrabi and Savoy to Kale, Broccoli and Bok Choy. But one of my favorites is the humble looking Cabbage Flower; known more often as Cauliflower. And while I love the multicolored varietals that are available later in the season such as Orange, Green, Purple and Romanesco with it's lovely fractal pattern, my favorite is still good old white variety. It's a comforting reminder of simpler times of my youth when I use to consume massive quantities of Cauliflower with Cheese sauce. YUM.

I suppose it's a good thing I loved cauliflower as a kid. It's high in Fiber, Folate, Vitamin K and Vitamin C. As a member of the Cruciferous it also contains phyto-chemicals such as sulforaphane, an anti-cancer substance and several others that improve the livers ability to filter out carcinogenic substances. On top of that it also contains indole-3-carbinol which acts as an anti-estrogen compound, slowing the growth of Breast and Prostate tumors. In fact, high intakes of cauliflower has been shown to reduce the risk of Prostate, Bladder and Colon cancer. Pretty cool for a Caulis (Latin for cabbage) Flower. Of course the colored varieties have their own specialties. The Orange variety is higher in Beta Carotene, the Purple types contain anthocyanin, like "Red" Cabbage.

This recipe is designed in the same vein as that oh so delicious Cauliflower with Cheese Sauce, though the cheddar has been replaced with Pecorino Romano and a little heat has been added by some Red Pepper Flakes. It is also quick and simple to prepare, as the cauliflower and orecchiette (little ears) are boiled together to meld the flavors. Delicious!

Orecchiette al Cavolifiore

1 head of Cauliflower (any color)
1 lb Orecchiette or Conchiglie
4 oz Olive Oil
3 oz Unsalted Butter
1 Shallot, Minced
1 Clove of Garlic, Minced
3/4 tsp Red Pepper Flake
Salt & Pepper
3 oz Pecorino Romano, Shredded

First, Take your cauliflower and remove the green leaves (you can save those for vegetable stock if you like)

Oh, don't forget to place a large pot of water over high flame to bring it to a boil.

Cut the florets apart into bit sized pieces.

Once your water comes to a boil, Salt it and drop the Cauiflower and the Orecchiette into the pot for 8-9 minutes.

Immediately combine Olive oil and Butter in a skillet and place it over medium flame.

When hot, add the shallot and saute for 1-2 minutes.

Add the minced Garlic and Red pepper flake and saute and additional minute.

Drain the Cauliflower and the Pasta and place in a large bowl for tossing.

Add the Oil/Butter/Shallot mixture and toss to coat everything well.

Then add the Pecorino Romano and toss until melted then season with Salt and Pepper as desired.

Serve with more Pecorino OR, to kick up the heat, add a little more pepper flake.

Mangia!!
~~