Friday, December 08, 2006

Have dinner with me!

Here's what I'm making, and anyone can make it too:

Eggs poached in red wine (NYT recipie):
Time: 20 minutes

Extra Virgin Olive Oil as needed
2 cloves garlic, lightly crushed
4 thick slices of day old bread (the good stuff)
Salt and freshly ground pepper
2 cups fruity red wine, like a young Brunello, pinot noir, or Chianti
4 eggs
Grated pecorino or other hard cheese for garnish
Chopped fresh parsley leaves for garnish

1. Put 3/4 tbsp oil in large skillet and turn heat to medium. Add garlic and cook, turning occassionally until it just begins to colour. Lower heat a bit and add bread; sprinkle it with a little bit of salt and pepper. Cook, turning once or twice, until bread is crusty and golden.

2.Meanwhile heat wine in a saucepan, preferably one with sloping sides; add some salt. When wine boils, reduce heat to a low simmer. Carefully slip eggs in and cook, spooning wine over them, until whites are barely firm.

3. Scoop eggs into 2 or 4 bowls, along with some wine. Add a piece or two of bread to each bowl, garnish with cheese and parsley, and serve.

Serves 2-4 people. (Or if you eat a lot like me, 1 and a half people. ;))