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”
As everyone knows, there’s just nothing better than fresh veggies and herbs picked from a backyard garden just moments before you eat them. Each year, for the last 3 years, my wife and I have planted a garden.
We don’t have a lot of space, and our garden is small, so we have to be judicious about what, and how much we plant, and each year we’ve planted something different than the year before, with two exceptions; tomatoes, and basil.
Continue reading “Sauce from the Garden”
Why do the tastiest things have to be so bad for us?
I just got back from my yearly physical, and it’s good news. I’m healthy as an ox. And that means I’m free to eat bad things for another year. So far, my love of food hasn’t caught up to me, and while I want to lose ten pounds (who doesn’t?) my BMI number doesn’t qualify me for my own show on TLC.
I realized I’ve not put my thoughts about burgers down on the blog yet. So the next few posts will be dedicated to those incredibly unhealthy, but also incredibly delicious, calorie bomb sandwiches made with ground beef patties.
I have very specific thoughts on what makes a great burger. It stems largely from a light bulb going off in my head after eating a few times at Five Guys, falling in love with it, and comparing their burger to others. Five Guys has nailed the perfect burger in my opinion, and I’ve dissected their burger down to its components to come up with a burger style that I find to be the most satisfying and delicious.
Continue reading “Death by Cheeseburger”
Mmm, pasta. Who doesn’t love a big steaming hot bowl of spaghetti and meatballs, tossed in a savory, slightly sweet, and herby tomato sauce? Or a giant slice of lasagna, loaded with ricotta and sausage?
Examples of pasta have been discovered in China dating back some 4,000 years ago, millennia before the Italians are credited with popularizing it. But some suggest the Chinese version is technically a noodle and not pasta. Apparently the two are not the same.
No matter. Whether created by the Italians, or the Chinese, pasta is delicious, and is as much a part of American culture as pizza, hot dogs, or apple pie.
There are as many different sauces as there are pasta shapes. Bolognese, Alfredo, aglio e olio (garlic and oil), the list goes on. But none are as popular, and arguably as delicious, as the classic tomato sauce.
Today I want to convince you to make your own tomato sauce and skip store bought jarred sauce.
Continue reading “Quick! Sauce”