Poached Egg

My husband Kevin's favorite breakfast is Eggs Benedict.  I never make it at home because I don't like making poached eggs because they never turn out, that is, until I discovered this technique that makes a perfect poached egg, which you'll see in the video.  Now, I just have to work on perfecting hollandaise sauce. 

Straining the egg in a fine mesh strainer gets rid of the watery whites that would just float in the water.
I have the water at a slow boil.  Once you lower the egg into the water, all you have to do is move it around a little so that it cooks evenly.  I cook mine for about 3 to 31/2 minutes.  

Isn't that a beautiful poached egg!  The egg comes out perfect with tender whites and the yolk is liquid gold, according to my husband.

This was Kevin's breakfast this morning, sausage gravy over a biscuit with a poached egg.  He was a very happy man!

The Tuscan Sun Cookbook

Friends of ours, Greg and Cathy, came for a visit and brought me an amazing cookbook, The Tuscan Sun Cookbook.  They have met the author, Frances Mayes, when they were on vacation in Italy.  Frances Mayes just happens to be the author of the bestseller, Under the Tuscan Sun.  I didn't read the book but loved the movie!

Frances Mayes and her husband Edward Mayes also make olive oil.  In the book, it mentions they have an olive grove of 410 trees and each tree yields only a bottle a tree.  Along with the cookbook, they gave me a bottle of olive oil too!  Thanks, Greg and Cathy, I will treasure every drop as it's the best olive oil I've ever had. 

I thought the cookbook was for me but my husband got ahold of it even before I did.  He looks up from the book and my non cooking husbands tells me, "I'm going to make everything in this cookbook".  I laughed to myself but he wasn't kidding, off he went to the grocery store, came home and started cooking.  He made a steak recipe in the book.  The steak was grilled then dipped in an olive oil bath of fresh rosemary, garlic and salt and pepper.   With only a few quality ingredients the steak was delicious.   I'm looking forward to the next recipe he makes but I won't hold my breath.  In the mean time I'll be making a few recipes myself.  I have some rosemary to use up so I may have to make the rosemary focaccia this week.

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Fyi, I know these steaks are huge but I didn't eat the whole thing!  Half of it will go on a salad for lunch tomorrow.  I think I have a reputation for eating a lot.  I do like my food but everything in moderation.  Just saying :)

Recipe adapted from The Tuscan cookbook

2 T-Bone steaks (I used ribeye)  

3 Tablespoons extra virgin olive oil
1/2  teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fresh rosemary, plus a want to baste with
1 garlic clove, minced

 
Heat the grill.  In a pan (large enough to hold the steaks), combine the olive oil, salt, pepper, rosemary, and garlic. Place the steak on the hot grill. Grill the steak to your liking.  While the steak is grilling, baste it with a rosemary wand dipped in the olive oil bath. Remove the steak from the grill and quickly dip in the oil bath on both sides, sprinkling on more salt and pepper.  Let the steak rest a few minutes.  

Beet salad

Lately I have been busy cooking/baking trying to come up with an original recipe for the 47th Pillsbury Bake-Off.  I've made many recipes and only one has been worth an entry.  A few of my creations sounded good in my head but not so much, they ended up in the trash.  The entry period will end May 8th so I'll keep at it until then trying my best to come up with a winning recipe.  I've eaten more dough in the last few months that I now know how the dough boy feels!  With all this recipe testing I've tried to replace one meal each day with a healthy salad and this salad is so good that it will be on my weekly rotation.

Mixed Greens
Dried Tart Cherries
Orange Segments
Blue Cheese (Hook's)
Walnuts
Roasted Beets*

Dressing:
2 Tablespoons red wine vinegar
1 Tablespoons honey
1/2 teaspoon dijon mustard
Juice of 1/2 orange
3 Tablespoons olive oil
Salt and Pepper to taste

Whisk together vinegar, honey, dijon and orange juice in a small bowl for the vinaigrette.  Drizzle in oil, whisking until emulsified.  Season with salt and pepper. Makes enough for dressing for two large or 4 small salads.

*I bought beets that were already roasted.  I found them in the (refrigerated) produce department.   

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Salsa

We have been so excited around here as our Wisconsin Badgers are in the Final Four.  Last Saturday's win against Arizona was the most suspenseful and exciting game I have ever watched.  The game is tonight against Kentucky and we are all hoping for another win.  Hopefully it won't be as suspenseful because I don't think my heart can take it!  We are so very proud of our Badgers and coach Bo Ryan.  GO BADGERS!

This is my favorite, easy, anytime salsa.  It's a perfect snack for the game and it's Badger Red!  The easy part is that it all goes into a food processor, a few pulses and it's done.  Also you don't have to wait for tomato season to make this as it uses canned tomatoes.  I love the bright red color and the bright fresh taste.  I'll go as far as saying this is better than the salsa I make with fresh tomatoes.

This recipe comes from Pioneer Woman.  Check out her recipe here as she has step by step photos.  With all her recipes, once you look at all the photos, you want to make it!  Everything that I've made from her blog and cookbooks have been delicious.
  Now that the salsa is made, I'll just relax and enjoy a sample before the party starts.  YUM!

Ingredients:

1 can (28 Ounce) Whole Tomatoes  (do not drain juice, you will use it)

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 jalapeno, quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro 

1/2 whole Lime Juice

Instructions:

This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes with 1/2 of the juice, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like adding more of the tomato juice if needed.  

Refrigerate salsa for at least an hour. Serve with tortilla chips.