I’m starting a new series on the blog that I’m calling “You’re doing it wrong”. My goal is to correct the record for dishes that are generally executed poorly, made lazily, or are just plain wrong.
This is actually the second post in the series. My post months back lamenting that most restaurants don’t execute risotto properly, titled “Risotto is not Rice with Stuff in it” was the first and the genesis of this idea.
Today, I’m complaining about omelettes. And in honor of the risotto post, this piece could also be titled “Omelettes are not Eggs with Stuff in Them.”
Continue reading “You’re doing it wrong – Omelettes”
Recently I’ve fallen in love with poached eggs. When made well, the whites are tender and creamy. The yolk should be runny and slowly ooze its golden goodness into, and onto, whatever it’s paired with when pierced. The combination of delicate albumen and rich vitellus, make for wonderful textural and flavor contrasts, and are but one reason why eggs are a cherished food the world over.
More and more I’m of the mindset that poached is a better way to eat an egg. As such, I’ve been seeking out dishes that incorporate poached eggs. The North African dish of Shakshuka—eggs poached in a spicy tomato based sauce—has become one of my favorites.
I’m also a big fan of the Italian corn porridge better known as polenta, similar to the southern staple grits, it’s hearty, homey, and comforting. When made by expert hands, it’s swoon-worthy.
Morgan & Company has combined shakshuka and polenta into a filling and flavorful dish. It’s an Italian-African mashup if you will, and on a recent trip to Glens Falls, I stopped in to try it.
Continue reading “The Shakshuka at Morgan & Company”