Tuesday, March 24, 2015

The Perfect Soft Boiled Egg

My daughter loves eggs: fried, scrambled, poached, in quiches and fritatas, and sometimes deviled. She likes hard boiled eggs just fine but the shares my disdain for the dry, powdery yolks. (When I was a kid I would hide them in the back of the the silverware drawer where my mom would find them days, sometimes weeks later.) Now I'm happy to add to my egg cookery repertoire soft boiled eggs. We love to dip our morning toast in the buttery yolk along side our fruit and coffee and/or ice cold milk.

There are definite benefits to working in a restaurant. A few weeks ago a coworker showed me a great trick for boiling eggs that turned out to be the basis of my fool proof method for attaining a creamy yolk and soft-cooked whites. She would drop eggs into the already boiling water that was rolling away on the stovetop heating up the soup of the day. Five minutes later she would fish them out and concoct a decadent breakfast that would sustain her through the busy day.

This egg is a little firmer than I usually like, but the kid was chasing the cat and... well...

Tuesday, March 3, 2015

Braised Short Ribs. 'Nuf Said.

The world is a very small place; the Seattle restaurant industry is no exception. It's so small, in fact, that sometimes it's like living on a pinhead. (You'll see why in a bit; just keep reading.)

A couple of weeks ago, Matt, the owner of Lecosho, came into my restaurant. I love their braised short ribs and I really wanted that recipe to be the one that I followed for my first foray into the world of braised meat. When I got up the nerve to ask him for it, he said yes! He just said yes!!  I was thrilled and am happy to say that the results were awesome.

Huh? Huh? Looks good, right?