Poached Eggs over Spinach & Red Onion with Alton's Bacon Vinaigrette
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Curried Lentil Soup over Quinoa cooked in Squash stock
1 tablespoon oil
1/2 cup onion (chopped)
1/2 cup carrot (chopped)
1/2 cup celery (chopped)
1 tablespoon garlic (chopped)
1 tablespoon ginger (chopped)
1 tablespoon curry powder (or 1 tablespoon garam masala + 1 teaspoon turmeric)
1 cup red lentils
3 cups chicken stock (or vegetable broth)
1 (28 ounce) can diced tomatoes
1 tablespoon chili sauce (such as sambal oelek, or to taste)
1 (19 ounce) can chickpeas (rinsed and drained)
1 cup quinoa (cooked)
salt and pepper to taste
* cilantro (chopped)
* Greek style yogurt (or strained yogurt or sour cream)
Heat the oil in a pan.
Add the onions, carrots and celery and saute until tender, about 10-15 minutes.
Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
Add the lentils, stock, tomatoes and chili sauce.
Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
Add the chickpeas and quinoa and warm them up.
Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek style yogurt.
ENJOY!
Lamb shoulder blade pan fried w/ mint gastrique and homemade gnocci cooked in butter & garlic
Mint gastrique was:
4oz sugar
4oz rice wine vinegar
1oz wine
.75oz fresh mint
melt sugar in saucepan till it caramelizes
slowly whisk in vinegar/wine mixture
cook till thick and coats back of spoon
toss in mint and let it rest
then strain