Oeufs en Meurette
This recipe is from the now defunct Peter Kump New York Cooking School. Oeufs en meurette are a Burgundian specialty of poached eggs in red wine sauce.
6 large eggs, poached
1 Tbsp. each of classic mirepoix (finely diced carrots, celery, onion, and ham)
8 Tbsp. unsalted butter, clarified
2 to 3 cups hearty red wine, Burgundy is preferred
1 to 2 Tbsp. beurre manie (butter that is kneaded with equal parts flour)
6 slices bread
1 clove garlic, peeled
2 Tbsp. minced parsley
Hold poached eggs in cold water.
Saute the mirepois in two tablespoons of the butter for 8 to 10 minutes until lightly browned.
Add the red wine and bouquet garni and allow to simmer for about 20 minutes to reduce by half. It won’t thicken, just reduce.
Strain out the vegetables, pressing down to extract all juices. Return the sauce to the heat and bring to a simmer. Whisk as much beurre manie as needed into the sauce, a little at a time. Return to a boil for two minutes after each addition. The sauce should have the consistency of heavy cream.
Meanwhile, with a cookie cutter, cut the bread into round croutes and saute the croutes on each side in the remaining clarified butter. While still warm, rub each croute with the clove of garlic. Or you may toast in oven until brown, then brush with butter.
Ten minutes before serving, reheat the poached eggs.
Place an egg, drained and dried, on a croute, pour some sauce over it, and garnish with parsley.
Kale Caesar Salad
I recently clipped this recipe from the Fat Radish restaurant from a magazine. It does not give serving amounts so I’m guessing six to eight, with extra dressing leftover.
5 egg yolks
1 Tbsp. Dijon mustard
2 lemons, zest and juice
1/2 cup anchovies, finely chopped
1 tsp. dried oregano
21/2 cups blended oil
1 cup water
1/2 cup grated Parmesan cheese
Salt, to taste
1 bunch kale, stems and leaves coarsely chopped
1 lemon, juiced
Extra virgin olive oil
Handful of garlic croutons
Shaved Parmesan cheese
3 boiled eggs
Salt, to taste
For dressing, in large mixing bowl whisk together the yolks, mustard, lemon juice and zest, anchovies, and oregano. Slowly add the oil, as the dressing thickens, and add a little water to loosen it. It should have the consistency of loose mayonnaise. Add Parmesan.
For the salad, place kale in a large mixing bowl and add salt, lemon juice, and olive oil. Mix everything together with your hands, scrunching until kale begins to break down. Add the croutons and shaved Parmesan, then cut the boiled eggs in half and add them last. As you plate the kale, add generous amounts of the Caesar dressing.