sarah bennett
TJ's Mandarin Ginger ChickenI really like this stuff. It's deep-fried morsels of chicken, in a bag, frozen, with two packets of an orange ginger sauce. It's so easy to prepare that I've been...
AKA Uova in Purgatorio. It really is a great recipe. In the US, eggs are seen as mainly a breakfast dish. Not so in much of the rest of the world. I'm with them.
Poached Eggs with Morel Ragout
Recipe By :David Rosengarten Serving Size : 2 Preparation Time :0:00 Categories : Brunch Egg Dishes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh whole morel mushrooms -- halved if large 2 tablespoons butter 1/2 cup minced shallots 1 garlic clove -- minced 1/3 cup Madeira 1 cup beef stock 1 pinch fresh thyme leaves 4 tablespoons demi-glace 1/4 cup creme fraiche 4 large eggs 1 tablespoon olive oil 2 slices homemade-type loaf bread Chopped parsley Chopped chives Chopped tarragon
Rinse morels under cool water just before cooking. Drain, squeeze them gently and pat dry. In a large skillet melt butter, add shallots and garlic and saute 3 minutes until softened. Add morels and saute 4 minutes, until they release their juices. Add Madeira, bring to a boil and reduce by half. Add stock and thyme and reduce again by half. Add demi-glace and creme fraiche, bring to a boil, stirring and reduce until lightly thickened.
Meanwhile poach eggs for 4 minutes. Remove with a slotted spoon to paper towels to drain. Cut bread slices in half to form triangles. Heat olive oil in a skillet and saute bread until lightly browned on both sides. Drain on paper towels. Dip edges of bread in parsley to coat.
To serve, place 2 bread triangles on each warmed plate, top each with a poached egg and top with half of sauce. Sprinkle with chives and tarragon to garnish.
This recipe yields 2 servings.
1 to 1000A little while back, I was browsing through newsgroups, and came across an article similar to this that said...
-- Reg
