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Cat Bay Gourmet
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PEARL'S BAGNA CAULDA
1/2 lb. butter
1 1/2 cups extra virgin olive oil
4-6 cloves garlic, pressed
6 cans (2 oz each) anchovy filletsPlace chopped anchovies, garlic, oil and butter in heavy pan. Cook over very low heat 30 minutes. Turn into chafing dish over candle warmer. Serve the following vegetables to dip into the sauce and crusty Italian bread to catch the drips. When the bread gets soaked, eat it and get a new piece. This is best served outside. Serve a good light, dry, Italian red wine.
Vegetables: carrots, radishes, green red and yellow peppers, celery, Savoy cabbage, artichoke hearts, (not marinated) cherry tomatoes, (as many colors as possible) green onions, raw mushrooms, Belgian endive, broccoli flowerets, cauliflower, and some good Italian salami.
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MY FAVORITE OMELET
Beat together 3 eggs and 1 TBL finely grated parmesan cheese. Season with salt and pepper. Melt 1 oz. unsalted butter in a well seasoned omelet pan until it just sizzles. Pour in the eggs and top with 1 TBL Gruyere, diced fine and 1 TBL thick cream or creme fraiche. Cook omelet shifting and tilting pan back and forth till cheese starts to melt, and eggs are creamy on top. Roll in 1/3rds while tipping onto a warmed plate. Serves one.
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OEUFS EN MEURETTE
Poached eggs in red wine sauce (for 4)
4 TBL unsalted butter
1/4 lb. pancetta, or unsmoked bacon, chopped
1/2 lb small white mushrooms, sliced
1 large shallot, peeled and minced
1 med. carrot, peeled and chopped
1 sprig fresh thyme
1 bay leaf
5 1/4 cups French red burgundy or other dry red wine
1 cup demi-glace
1 3/4 cups beef stock
2 TBL flour
8 eggs (right out of the refrigerator)
salt and freshly ground black pepper
4-8 thick slices French bread, toasted
4 sprigs fresh chervilMelt 1 TBL butter in a medium skillet over med. heat. Add pancetta and cook until crisp. Remove with slotted spoon and drain on paper towel. Add mushrooms to skillet and cook until golden. Transfer to a bowl. In the same skillet melt another TBL butter and cook the shallots until fragrant. Stir in the carrots, thyme and bay leaf, and cook until carrots begin to brown. Increase heat to med. high. Add wine and cook until wine is reduced by three quarters. (about 25 min.). Add demi-glace and stock and cook, for about 10 min. more, skimming frequently. Remove skillet from heat, strain sauce through a fine sieve into a small saucepan. Combine flour and remaining butter. Whisk this paste into the sauce a little at a time then simmer over med. low heat for 2 min. Add the pancetta and mushrooms to the sauce, check seasonings, and keep warm. Reduce to low and keep sauce warm. This can all be done up to three days before, and I have actually kept it in the freezer with good luck. Place remaining wine in a large shallow saucepan (a nonstick works best) and bring to a simmer. Poach the eggs in this until whites are firm and yolks just set, (about 5-7 min.) Place two slices of toast in each shallow soup plate, top each with a poached egg, and nap with the sauce. Garnish with the chervil and serve to four very fortunate people.
© Copyright MM by Judy Knestis
Last updated 6 September 2000
Questions or feedback? Contact Kirk Knestis, Site Manager