Posts Tagged ‘egg’

So remember back when I talked all about how inspired I was by my new book?  Well, it took me forever, but I finally made a condiment.  The easiest condiment in the book.  Garlic-ginger paste. I made it last week.  It’s been sitting there ever since. Well, not quite.  I did slow cook some broccolini with a spoonful of the paste.  Wow.  Yum.

Well, since then I’ve been dreaming of a few different recipes. For one, Niloufer talks a lot about the Parsi obsession with eggs.  And since I have a habit of eating eggs for just about any meal, those recipes have been calling to me.  One of the methods she uses involves simmering a sauce (any type) in a wide, shallow pan, making little wells in the sauce, and cracking eggs into the wells to “poach” them.  So that idea has been dancing around my brain.  In another recipe, she utilizes onion tops.  Yes, the green tops from scallions, spring onions, leeks, and even garlic.  I practically survive on onions throughout the winter.  I just love their variety.  And each type can be cooked in a million different ways, producing such amazingly different results. So the onion top thing has been dancing in there too.

So tonight when did my daily scope-out-the-fridge-and-find-somethin’-for-dinner, I came across tomato sauce, spring onions, eggs, and my ginger-garlic paste.  Aha!  Dinner!

Have you ever eaten something sooooooo tasty that you didn’t even want to take a sip of water afterwards for fear of washing away the yumminess? That’s how I felt tonight.  And this is what I did…

Parsi-eggs with tomato, spring onions, and ginger-garlic paste
serves 1

  • 2 small spring onions or 1/2 bunch scallions, thinly sliced
  • 1 teaspoon ginger-garlic paste (recipe to follow)
  • 1 Tablespoon olive oil (or ghee, if you’re being authentic!)
  • 1/2 cup homemade tomato sauce
  • 2 eggs

Place a small, 8-inch saute pan over medium heat.  Pour in the oil and allow it to warm.  Add the sliced onions and a pinch of kosher salt and turn the heat down to low to cook very slowly, covered, for about 3-4 minutes.  Remove the lid, stir in the ginger-garlic paste, and continue to cook slowly for another 2-3 minutes.  The onions should be very soft.  Fold in the tomato sauce and continue cooking until the sauce is warmed through.

Make 2 shallow wells in the sauce (they have to be shallow because there isn’t much sauce here!), and crack one egg in each well.  Replace the lid and cook slowly until the eggs are “poached” to the doneness that you prefer.

Using a rubber spatula, slide the eggs onto your plate and gobble them up.

Ginger-garlic paste from My Bombay Kitchen by Nilourfer Ichaporia King

  • 1/2 cup peeled and roughly chopped ginger
  • 1/2 cup peeled and roughy chopped garlic cloves
  • 1/2 teaspoon salt
  • vegetable oil

Place the ginger, garlic, and salt in a food processor. Process until it forms a smooth paste, stopping to scrape down the sides of the bowl with a rubber spatula a few times, as necessary. Pack into a small jar or bowl and pour a thing film of oil over the top. Store in the refrigerator.


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Pasta alla carbonara

Holy heck.  Has it really been over a month since the last post?  Yowsers.  What a busy holiday season we had!  We had family in town for nearly the whole month of December.  It was lovely but busy.  Somehow winter’s cold hadn’t really sunk in for me until this week.  (Perhaps it has something to do with the fact that I am now working the day shift at the restaurant and find myself standing on the windy BART platform at 6:15am? It is at that tired, chilly hour that my cheery optimism takes a momentary dip!)

So on a recent evening when January’s chill had set in our bones**, Scott made a big bowl of spaghetti carbonara. We proceeded to eat the whole thing save for about three bites which we told ourselves would be for the next day’s lunch, simply so we could go to sleep convinced that we are not actually complete gluttons!

** (I apologize to all you north-east coasters… I am, after all, a soft Californian)

Scott’s spaghetti alla carbonara
serves 4

I think many people shy away from making carbonara because of the raw eggs that get folded in at the end.  It seems a little fussy.  But try it- you’ll like it!

  • 2 Tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 ounces pancetta or guanciale, minced
  • 4 egg yolks
  • 1 pound spaghetti
  • 1/2 cup pasta-cooking water
  • freshly cracked black pepper to taste
  • finely grated pecorino romano to taste (I didn’t measure this(!) but I’m guessing it was about 4 ounces)

In a medium saute pan set over medium heat,add the olive oil and pancetta and render the pancetta until it begins to release it’s fat.  Add the diced onion and cook gently until the onion is translucent and the pancetta is just beginning to crisp.  Separately, place the egg yolks, pecorino, and black pepper in a large bowl and set aside.

Meanwhile, cook the spaghetti in salted water.  Before the spaghetti is done, remove 1/2 cup of the cooking water and set aside. When the spaghetti is al dente, drain it and toss with the onion-pancetta mixture.

Be prepared to stir with a wooden spoon and add about 3/4 of the reserved pasta cooking-water to the bowl containing the egg yolks and cheese.  This will become the sauce.  Stir quickly to loosen and temper the egg yolks. (Tempering the eggs makes them less likely to scramble when you add the hot pasta).

Again, be prepared to stir quickly.  Add the hot spaghetti mixture to the egg/cheese bowl and stir quickly so that the egg mixture evenly coats the spaghetti.  Add a little more of the reserved cooking-water to loosen the sauce slightly if necessary.

Serve immediately, topping with more freshly grated pecorino.



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