Pages
Tuesday, June 30, 2020
A toast to Deb, the founder of the mystery
Sunday, June 28, 2020
A self contained and self sustaining ecosystem
Friday, June 26, 2020
Synopsis
Monday, June 22, 2020
Do internet trolls own us now?
Saturday, June 20, 2020
Job done
Friday, June 19, 2020
Zinnia and friends
Tuesday, June 16, 2020
Plates and eggs (recipe)
Eggs in Purgatory
From Chef Joanne Weir,
star of Plates & Places on PBS
With a can of tomatoes
and a few eggs, this hearty meal is less than 30 minutes away. Some know the
dish as Shakshuka but Italians call it Uova in Purgatorio, or Eggs in
Purgatory, and Weir's many travels to the Boot to film her award-winning PBS
series inspired her version. “We are kind of in a purgatory now,” Weir says.
“This dish is perfect for breakfast, lunch or dinner, served along with some
focaccia or other rustic bread.” The following recipe serves two.
Ingredients
- 2 tablespoons extra virgin
olive oil
- 2 ounces of bacon, cut into
3/4-inch pieces
- 1 small red onion, minced
- Pinch of crushed red pepper
- 1 clove of garlic, minced
- 1/4 cup dry white wine
- 2 1/2 cups canned Italian plum
tomatoes, peeled, seeded and chopped
- 4 large eggs
- Kosher salt and freshly ground
black pepper
- 1/4 cup finely grated
Parmigiano cheese
- Toasted bread or focaccia
1. Preheat an oven to
400°F.
2. Warm the olive oil
in a medium frying pan over medium-high heat and add the bacon. Cook, stirring
occasionally, until very light golden, about 3 minutes.
3. Add the minced
onion and crushed red pepper and cook until the onion pieces are soft, about 7
minutes.
4. Add the garlic and
cook 1 minute.
5. Add the white wine and
reduce by half.
6. Add the tomatoes
and simmer until the sauce thickens slightly, about 10 minutes.
7. Transfer sauce to
an ovenproof baking dish, or cast-iron pan. Make 4 indentations in the sauce.
Break the eggs, one at a time into a small bowl, and with the spoon, add 1 egg
into each indentation.
8. Place on the top
shelf of the oven and cook until the whites of the eggs are firm but the yolks
are still runny, about 7 to 10 minutes, or until desired doneness.
9. Season the eggs
with salt and pepper.
10. Sprinkle the
cheese atop the eggs and serve immediately.
While I was folding laundry, I exchanged several texts with Laura. Apparently her plate package was delivered to Kent today (overnight!). She said "I love love love the gift you sent me! It's so thoughtful and perfect. The bubble wrap was spot on, too!"
(The little bubble popper!)
I explained to Deb I'd like a stroke that indicated a paint mark. Deb said "Absolutely not; she's an artist and needs the brush." There's a dragonfly there, too, waiting to metamorphose.
It was a hit! I asked Laura to text Deb, too, who will be happy to know.
For Blake's plate, I told Deb she's a programmer, so a lot of I's and O's all over will be good. Deb said "I can do better than that!" The clue is on the back. Let's see.
And now I will weave. The turquoise is three bobbins from off.