February 26, 2008
Catching up
I forgot to mention it, but we went away again this weekend. I’m a little distracted and in the process of digging out, but I’ll leave you with a few photos:
A delicious salad of roasted beets, beet greens, quinoa and cornichons with guanciale vinaigrette.
It’s a waffle. With foie gras. And maple syrup. Oh yes.
Tasty little sandwiches. We had one of each.
The best cocktail we had all weekend. Which sadly, isn’t saying much.
Home again, and dinner was a very uncomplicated affair: black-eyed peas, collards with smoked paprika and sherry vinegar, and a poached egg. Nothing fancy, just good, satisfying food.
I’m slowly getting back in the swing of things and hope to resume regular posting tomorrow. Hope you all had a great weekend!
jennifer@hamboneandspice said,
February 26, 2008 @ 3:14 pm
Your black-eyed peas, collards, and poached egg love soul-satisfyingly good. Do you have a good technique for the collard greens? I’d love to make some for Hambone, who grew up in the Deep South, but have never tried, don’t know where to start.
Cheryl Harris said,
February 26, 2008 @ 3:16 pm
Please tell me where that waffle with foie gras and maple syrup may be found! It will be a “must go to” place the next time I’m in the US (regardless of where in the US it is).
That just looks so heavenly (and makes me wish I was able to get out and have some foie gras right now).
Melissa Rhinolegs said,
February 26, 2008 @ 5:02 pm
god, you make me want to put a poached egg on top of EVERYTHING.
Max said,
February 26, 2008 @ 5:46 pm
Hi Jennifer,
I was just wondering if you could say a little about your egg poaching technique. They always look beautiful, so I was wondering how you make them. Mine always come up a little short of how I imagine them, so any advice would be extremely helpful.
Thank you!
Laura said,
February 26, 2008 @ 6:00 pm
Melissa, ME TOO! I think I’ve tripled my poached-egg intake since I began reading this blog. I live in the South, so to me, the best possible combination is poached eggs atop creamy cheese grits — oh, my dog. Savory, unctuous heaven.
Jennifer Hess said,
February 27, 2008 @ 1:54 pm
jennifer - I wouldn’t ever suggest that my collards are authentic… I usually just cook them like I do most dark green leafies, chopping them and sauteeing them in a bit of olive oil (or pork fat). This time I added a little roughly chopped garlic and a sprinkling of smoked paprika, then finished them with a splash of sherry vinegar. It was pretty straightforward.
Cheryl - I PMed you.
Melissa - Ha! I’m a little obsessed with the poached eggs lately.
Max - I think it’s really just trial and error, to be honest, but my husband has agreed to make a short video clip the next time I poach eggs, and I’ll post it here. Stay tuned…
Laura - Poached eggs over cheese grits are perfection, aren’t they?
MFC said,
February 27, 2008 @ 5:25 pm
I would also love to know where you can get the waffle with foie gras!
Max said,
February 28, 2008 @ 8:10 pm
Thanks, Jennifer! I’m looking forward to seeing that video clip.