Text 3481, 99 rader
Skriven 2008-03-06 23:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Hungarian bacon
=======================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> a delicious chunk of Hungarian-style smoked bacon
 DS> It's a good bit fattier than I usually buy

My old Austrian-Hungarian Empire volume in the Time Life cook book
series has a cool photograph of Hungarian men squatting over an open
wood fire and roasting bacon chunks on skewers. Their bacon has
almost pure white. But as you said a very tasty hard fat.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Poached Eggs With Roasted Asparagus, Prosciutto, And Chive
Categories: Breakfast, Sandwiches, Eggs, Ham
  Servings: 6

    1/2 c  extra-virgin olive oil
    1/4 c  chopped fresh chives
      1 ts fresh lemon juice
    1/4 ts finely grated lemon peel
      6 TB white wine or unseasoned
           rice vinegar
     12 lg eggs
      2 lb medium asparagus spears,
           trimmed
      3 TB olive oil
      3 oz thinly sliced prosciutto

Though invented sometime in the late 19th century, Eggs Benedict is
still, in my opinion, the ne plus ultra of brunch foods. But a lot
of people (including myself) are put off by making hollandaise and
poaching eggs. Well this twist on the classic brunch dish, from Bon
Appetit, does away with the hollandaise, replacing it with a
gorgeous but unintimidating chive oil. Prosciutto takes the place of
Canadian bacon and asparagus adds a springy touch. Serve over
traditional English muffins, or skip them in place of something
else. We had these for brunch at my parents' this morning (thanks,
Dad!), over cornmeal biscuits. 

Egg-poaching tips: adding a little vinegar to the cooking water
helps the egg white to solidify faster, cutting down on feathering.
Make sure the water is simmering, not boiling, when you put the eggs
in - vigorous bubbling will break the whites. And use the freshest
eggs you can; they spread less. 

Notes: The chive oil would also be delicious drizzled over salmon or
chicken. For very hungry guests, poach 12 eggs and serve each person
two instead of one. 

WHAT TO DRINK: Prosecco, an Italian sparkler, is festive, delicious,
and a good value. 

Preparation

Blend extra-virgin olive oil, chives, and lemon juice in blender or
processor until smooth. Stir in grated lemon peel. Season to taste
with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead.
Cover and chill. Return to room temperature before using.

Fill 2 large bowls with ice water and ice; set aside. Pour enough
water into each of 2 large skillets to reach depth of 1 inch. Bring
water to slow simmer over medium heat. Add 3 tablespoons vinegar to
each skillet. Carefully crack each egg into individual ramekins.
Gently slide 1 egg at a time into simmering water, working in
batches of 3 eggs for each skillet. Cook until whites are just set,
about 3 minutes. Using slotted spoon, very gently transfer eggs to
bowls with ice water, being careful not to break eggs. DO AHEAD Can
be made 1 day ahead. Cover and refrigerate eggs in bowls of ice
water. 

Preheat broiler. Spread asparagus in single layer on rimmed baking
sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat.
Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn
asparagus over and continue to broil until crisp-tender and
beginning to brown, about 6 minutes longer. Divide asparagus among 6
plates and drape prosciutto slices over.

Pour enough water into each of 2 large skillets to reach depth of 1
inch; bring to simmer. Using slotted spoon, transfer eggs to
skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1
or 2 eggs atop each serving of asparagus and prosciutto. Drizzle
chive oil over and around each serving. Pass remaining chive oil
separately.

Jessica Strand

From: Bon Appetit April 2007
 
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Cheers

YK Jim


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