Saturday, February 20, 2010

Poached Eggs with Stewed Okra, Pole Beans and Quinoa.

With our Fedco seed order tantalizing me
with thoughts of the approaching growing season, I figure it's time to use up what's in the freezer. This evening's menu: stewed okra, Kentucky wonder pole beans, quinoa.....and a stroll out to the chicken coop for some fresh eggs. The result, an even deeper itch to get into the garden. Until then, another great meal to savor.

Poached Eggs:
*2-4 very fresh eggs
*2 Tbsp white vinegar
*large pot 3/4 full of water

Bring water to a boil. Reduce heat until water is gently simmering. Add vinegar. Crack eggs one at a time and slowly drop into the water using a wooden spoon to fold the white over the yolk. Repeat with remaining eggs. Cook for about 3 minutes. With a slotted spoon remove eggs from cooking water and submerge in a bowl of cool water briefly, before serving.

*For more on poaching, refer to Julia Child's "Mastering the Art of French Cooking". She explores egg preparation with priceless detailed instruction.*

*I will post the recipe for fresh stewed okra this summer. Meanwhile, you can serve poached eggs over almost anything. Try them with any of your frozen or fresh garden veggies, some wilted greens, and a whole grain (brown rice, grits, quinoa, amaranth, or millet)- and of course some sauteed onion and garlic.

1 comment:

  1. "and a stroll out to the chicken coop" - just like I imagined. see you in a little while.