Poached Eggs


The last time I tried poaching an egg, it went horribly. They got poached, technically, but the water was milky white with strands of egg white, like an egg drop soup. The resulting poached egg was ugly and disappointing.

This was 4 years ago, so in anticipation of making some Croque Madame sandwiches tomorrow, I decided to try poaching a couple eggs for breakfast today. So I looked up some resources (like this BBC video on egg poaching and this Kitchn article on egg poaching) and decided to give it another go. Here's the result, with some Lawry's salt and black pepper:

Poached eggs on toast on a plate

Adding a splash of vinegar to the water really seemed to help. Proper temperature control seems key: The more violently the water is boiling, the most wispy and less cohesive the poached egg. Both articles I read recommended poaching for 4 minutes, which resulted in a yolk that barely ran. I might go for 15-30 seconds less next time, I like my yolks a bit more runny. I did not "spin" the water to make a whirlpool: That's what, I think, caused all my problems last time.

Altogether, I'm glad this worked: I love eggs, and learn yet another way to cook them is fun!

Apple Crisp


A recent trip to Lyon, France has destroyed any sense of a routine in which to cook, so I've been playing with sandwiches and eating more fresh fruit and vegetables. Trouble is these things go bad a bit faster than I can get through them, so I've been looking at a variety of ways to use them.

Which brought me to this Apple Crisp recipe from SeriousEats. I made some very small adjustments for the ingredients I had on-hand, and produced my own Apple Crisp. It takes about 20 minutes of work, and 45 in the oven, and is a great way to use up a bunch of extra apples.

Next time I'm definitely going to add the lemon zest, and perhaps add the lemon juice to the apples to prevent that bit of browning they get (citrus juices prevent oxidation). And I'm going to try adding the pecans, which are good to have around the pantry anyway, and should give a good bit of contrasting texture.

Read my adapted recipe for Apple Crisp here

apple crisp in a bowl with ice

Funfetti Day


Despite spring allergies hitting me hard, I was able to go to the grocery store, where I noticed Funfetti Cake Mix on sale for 99¢. Being frugal, I picked up a couple to see what I could do with them.

I've had two recipes in my Pinterest account for quite some time. One is a recipe for Funfetti cookies I've tried before, the other a recipe for funfetti puppy chow that sounded interesting. Since the cookies have to chill for an hour, I had just enough time to make the puppy chow!

They both turned out pretty well. I was skeptical about the puppy chow at first, but I really like cake-flavored things (that aren't cake, for some reason), and these two things definitely fit the bill!

Funfetti puppy chow in a bowl Funfetti cookies on cooling racks

Rice Pilaf, Pork Chops, and Green Beans and Tomatoes


The plan tonight was to make a risotto again. Then I forgot to buy the mushrooms. Unfortunately, I still had some beef stock to use up. So, as I had been perusing some coffee table books, I came across a recipe for rice pilaf.

Making pilaf is pretty simple: Melt some butter, sweat some onions, cook the rice a bit, then add the stock, boil, and simmer until the liquid is absorbed. For improvisation, it turned out fantastic (and now that I think of it, Spanish Rice is very similar to Pilaf...)

The same cookbook had a recipe for green beans and tomatoes, which turned out pretty well, but I forgot the basil, which likely would've made it better.

All this was in accompaniment to some pork chops I picked up and pan-fried with some Lawry's.

Altogether it turned out terrific, but I need to keep working on my vegetable sides.

Pork chop, rice pilaf, and green beans and tomatoes on a plate