Tag Archives: paleo

A Healthy Chocolate Chip Cookie

My father is 94 years old.  He lives at home, in the house I grew up in.  He takes no medications.  None.  His preventive regimen consists of vitamins, little or no red meat and more green, leafy vegetables than one can imagine.  And it’s all organic.  His Achilles heel is his sweet tooth.  He has commanded no more cakes or pies to be baked for him.  He has no self-discipline.  These cookies are different.  Not too sweet and pretty clean.  I believe he’ll embrace and enjoy the fruits of this recipe.  I’m almost certain I’ve developed a wheat allergy so I’ve been trying to figure out how to have the occasional treat without sneezing and coughing.  I’m done with red, watery, old-lady eyes and a constant, bothersome post nasal drip.

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I fashioned these based on my breakfast cookie.  That said, these cookies rock.  Made with dark chocolate, they satisfy  sweet cravings at first bite.  Even Daddy loved them.  I replaced conventional white, bleached, wheat flour with almond and coconut flours.  In lieu of white sugar, (so bad for you!), I used coconut sugar.  The result is a thick, chewy, healthful cookie studded with gorgeous, dark chocolate chips all gooey and soft.  I don’t bake them often, they may contain good fats but they’re still fats, however, these make a wonderful occasional indulgence.  And my family loves them.  Hope ya’ll do, too!

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A Healthy Chocolate Chip Cookie

  • Servings: 25 cookies
  • Difficulty: easy
  • Print

  • 2 eggs, beaten
  • 1/2 cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 3/4 cup coconut sugar
  • 2 cups almond flour
  • 1 1/2 teaspoons baking soda
  • 8 ounces semi-sweet chocolate chips, I use dairy-free “Enjoy Life” brand available at grocery and health food stores
  • sea salt to taste
  1. Pre-heat oven to 350° and line a large baking sheet with parchment paper.  Set aside.
  2. In a medium size bowl add coconut flour, coconut sugar, almond flour and baking soda.  Mix well so all ingredients are thoroughly combined and set bowl aside.
  3. In a large bowl combine eggs, coconut oil and vanilla and mix well.
  4. To the egg mixture add the flour mixture and the chocolate chips.  Mix well until all the chips are evenly distributed.
  5. Use a melon ball scooper to measure out 25 equal portions of dough.  My scooper is 1 1/2″ in diameter and holds 5 teaspoons.  I pack each scoop firmly.
  6. Place each ball of dough on the parchment paper lined baking sheet and gently flatten the top of each cookie with your hand.
  7. Bake for 17-20 minutes or until bottoms are golden in color.
  8. Remove from oven onto a cooling rack and immediately sprinkle with sea salt.
  9. Allow to cool completely before storing.

http://www.theirreverentkitchen.com

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Spanish Fig and Almond Cake, the ultimate in fast and sophisticated

There’s nothing like a big box of presents coming from a foreign land to  catapult two little girl’s excitement for Christmas to a much higher level.  Well, maybe it wasn’t quite a foreign land but 55 years ago Puerto Rico was far away and exotic.  Mama’s family was old-world and traditional.  That meant sweet treats, heavy books and gifts from Spain.  And although the presents could not and would not be opened until Christmas morning, Mama always zeroed in on one particular box.  Cutting through the tape and ribbon, she would carefully smooth the festive paper, setting it aside to be reused some other time.  And as older sister, Cynthia, and I watched with huge eyes,  Mama would unwrap the thin, rectangular box deliberately but with enjoyment.  We all knew what was waiting within.  I ran to get Daddy’s one tool, a wooden handled hammer.  Slowly Mama pulled out a buff colored block of Spanish “Turron” or nougat, studded with  savory roasted almonds sweeping in shades from fawn to cafe au lait and swathed between two thin sheets of rice paper.  As if she’d been doing it all her life, Mama took that hammer and wailed on the confection until a fat, chunky corner came off.  Away Cynthia went with her little piece of paradise.  Bang, bang, bang and it was my turn to savor the Turron.  A few more whacks and Mama had her piece.  We had albums of Spanish Christmas carols playing on the record player, a magnificent, artisan made manger and massive family bible, all presents from her father and all from Spain.  Other than that our lives were understated and straightforward.  These were simple times when extravagance was frowned upon.   These were times when hours were spent in front of the Christmas tree practicing handwriting for our letters to Santa.  We always had a real tree but some years it was the size of a shrub as that was all my parents could afford.  Times when money was so tight Mama put our presents on layaway at Woolworth’s, the local five-and-dime store and we received one present apiece.  That was a wonderful Christmas, its essence captured below in that old black and white photo.  We felt an abundance of riches with our gift Mama had scrimped and saved to give her girls.

Look at the joy on Cynthia's face. We received our dollies, matching high chairs and cribs canopied with pompoms!
Look at the delight on Cynthia’s face. We received our dollies, matching high chairs and cribs canopied with pompoms!

These were times when a holiday outing was savoring the manger scene at our church after Mass.  A complete farm was displayed with donkeys, sheep and cows frozen in an Italianate style behind baby Jesus’ cradle.  Straw stuck out from every corner as the magnificently beautiful Virgin Mary gazed down with such immense love at her chubby, new-born toddler, golden curls shining in the candlelight; the angel of the Lord above the crèche announcing to all His birth.  It was heavenly to us, full of wonder and captivating our complete attention until Mama said it was time to leave.  Mama didn’t know how to cook so there was no such thing as baking Christmas cookies or cakes.   No.  We used our imaginations that Mama had so carefully cultivated to wile away the hours.  Our dollies danced ballet to the Spanish carols.  We unwrapped and wrapped the presents we had made in school for our parents…really they were for Mama.  I still have the hand print I made for her in first grade hanging in my kitchen.  I remember fretting and being worried sick that it would break after some classmate spread the vicious rumor that many pieces of pottery explode when fired in a kiln and I would be left with nothing to offer.  And we had the big box that came every year from her family in Puerto Rico making certain we knew our Spanish customs.  Making certain Mama didn’t feel alone in this town of Yankees.  And making certain that until Daddy’s business had taken off we would all have a generous, plentiful Christmas.

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This is one of those great recipes that takes two minutes and you walk away.  I initially purchased dried figs from the bulk section of my Whole Food store.  Before I began snipping off the stems, I ate one of the figs and, boy, am I glad I did.  Hard and tough was what I spat out.  I purchased another pound from my neighborhood Publix.  They were packed in 9-ounce, air-tight plastic boxes and worked out great.  These figs had been dried yet were still soft and moist.  Most recipes call for the ever pricey Marcona almonds from Spain.  Once again, glad I tasted the batch I bought.  I paid way too much to bring home this stale and salty mess.  Again Publix came to the rescue with a 7-ounce plastic box.  They had their skins on but here’s how to get those skins off lickety-split.  Place the amount of almonds you will be using in a small bowl and pour boiling water over them to cover completely.  20 minutes to 30 minutes later, squeeze one almond at a time and the skin will slip right off.  Takes two seconds.  Here’s the most important part of this recipe.  This cake is good as is but served with cheese, preferably Manchego cheese, it will transform your taste buds.  Somehow the Manchego brings out a deep floral flavor from the figs.  The cloves and cinnamon disappear yet their earthy tones let you know they’re doing their part.  Served with hard salami, thick, crisp Cuban crackers, some nuts and a bit of fruit your guests will be amazed.  The cake does taste richer if allowed  to sit 2-3 days before serving but it’s still pretty terrific served the same day it’s prepared.  I hope you enjoy this Christmas treat!

Spanish Fig and Almond Cake or Pan de Higo

  • Servings: 10-12
  • Difficulty: easy
  • Print

  • 1 pound dried black Mission figs
  • 1/2 cup skinless, whole almonds
  • 2 tablespoons sesame seeds
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 tablespoons brandy
  1. Snip the tough stem off the figs and place the figs in a food processor, processing until almost smooth.  You want a little texture.
  2. Transfer the fig paste to a medium bowl and add the almonds, mixing well.
  3. Add the sesame seeds, cinnamon and cloves evenly over the fig mixture and mix well.
  4. Add the brandy and mix until all ingredients have been thoroughly combined.
  5. Line a small pan with plastic wrap.  I used a small, fluted cake pan that holds about 2 1/3 cups.  Transfer fig mixture to the lined pan and pat firmly and evenly in place.
  6. Cover with plastic wrap and set aside.  The cake may be served right away but tastes better, more mellow, after resting up to a few days.
  7. This cake will keep well-covered and not refrigerated for weeks.

http://www.theirreverentkitchen.com

 

1 Hour Mediterranean Chicken, the midweek save

This is my new go-to, middle of the week, what the heck am I gonna feed ’em dinner.  I love to cook, yes, but often I feel irritated and uninspired and just plain resentful that, once again, I’M in charge of dinner.  Want to blow those dark feelings away?  Well, here’s my solution.  Mediterranean Chicken.  My boys love, love, love it.  We’ve had it maybe four times in the past week and a half and they are thrilled  every single time.  They hang over the pan, big, sad eyes wanting a taste.  Every time I hear another story, “I just need a little taste to tide me over.”  Or “Mama!  Please!  I never had lunch!”.  I love it.  And Lawdy, it is one easy recipe; most ingredients are probably lounging in your pantry waiting to be used.  Redolent with the flavors of the Mediterranean, this dish is ready from start to finish in about  one hour.  Other ingredients may be added such as olives and capers but I tend to stay away from adding more ingredients with strong flavors as they take over and obliterate the more subtle notes of artichoke and lemon.

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Mediterranean Chicken is heavenly served over noodles, mashed potatoes or rice and, my favorites, roasted spaghetti squash or mashed boniato, a white kind of sweet potato but it’s not a sweet potato loved by Hispanics.  This dish is perfect for all you gravy lovers and delicious the following day.  Another quick dinner is to serve it with a few bags of fresh spinach sautéed with garlic, seared asparagus and hot, crunchy bread.  Enjoy!

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Mediterranean Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 2 tablespoons olive oil
  • 3 pounds boneless, skinless chicken thighs
  • salt and pepper
  • 2 medium onions, chopped
  • 1/2 packed cup sun-dried tomatoes, dried not in oil, chopped
  • 5 garlic cloves, finely grated or minced
  • grated zest of one lemon
  • 1 8.5 ounce can artichoke heart, drained, moisture squeezed out and roughly chopped
  • 1 1/3 cups white wine, chicken broth or water
  • salt and pepper to taste
  1. Pour olive oil into a large, high sided frying pan and heat over medium to medium high heat.
  2. Salt and pepper chicken thighs and place all of them “skin” side down.  Do not spread open the chicken.  They’re best bunched up as they are packaged.
  3. When chicken has browned turn all the pieces over to the other side, the side where the bone was.
  4. When the bone side of the chicken has browned remove to a bowl and set aside.
  5. To the pan juices add the onion, garlic and chopped sun-dried tomatoes and stir until well combined.
  6. When the onion is clear add the grated lemon and artichoke hearts and stir well.  Pour in the wine, broth or water.  I’ve even done combinations of the three when I didn’t have much on hand.  It all comes out great.
  7. Return thighs to the pan, moving the onion artichoke mixture around and spooning it over all the chicken.
  8. Cover and lower to a simmer.  Cook the chicken over low heat for 30 minutes or until fork tender.

http://www.theirreverentkitchen.com

Citrus and Coconut Vinaigrette, your new favorite summer salad dressing

This is the summer of counting my blessings.  It’s a stay-at-home kind of summer.  And that’s okay!  I recently found myself thinking, “I wish we could go someplace a little bit cooler.  Eat buckets of rich food and wash it down with gallons of local wine.  Maybe do a bit of shopping after seeing the sights…”.  There were loud notes of complaint in that daydream and I had to remind myself that I am darn fortunate exactly where I am.  Even if it’s not the most exciting place.  Mama taught me that lesson a very long time ago; a lesson she learned when she was a little girl in Puerto Rico.  My mother’s family lived in a town called Fajardo, pronounced fah-HAR-do, on an enormous piece of land my grandfather inherited from his father who, in turn, inherited it from his father, etcetera, etcetera.  Mama had four sisters and five brothers and her mother ran a smooth household.  My grandfather, whom we affectionately called “Papa Pepe”, tolerated no misbehavior from my uncles although they all had near fatal adventures never known to him.  The boys all had their own horses and rode through the fields and stream on their land.  They chased animals, had races, swam, played Zorro and indulged in all usual hijinks of young boys.

My uncle, Tio Hector, playing Zorro. He was 17 at the time.
My uncle, Tio Hector, playing Zorro. He was 17 at the time.

The girls, on the other hand, were almost housebound.  My mother and aunts could read and do needlework.  They played with china dolls, sang songs and made up skits under the shade of mahogany trees.  One day my mother found herself standing alone in the house, looking out of a large window onto a splendid meadow.  Mama said the sun was shining, the grasses were green and there were butterflies.  Under the butterflies was a little boy, dancing and skipping, the happiest ever.  It was Miguelito, the youngest of Pedro, my grandfather’s driver, and Angelina, who helped my grandmother with the children.  My mother was  entranced….such freedom…such happiness!  Standing at the window she thought, “Oh, how I wish I was Miguelito!”.  She stayed looking out of the window until long after he was gone.  When suddenly came Miguelito’s mother, Angelina flying around the corner of the house, leather belt in hand, all the while roaring, “Miguelito! Ven aca!  Te voy a dar!  Miguelito!”, “Get over here! You’re gonna get it!”.  Crystal clear was the realization Mama had at exactly that moment that you never know what life has for you or anyone at any given moment.  Life can change on a dime.  She was practically limp with relief that she wasn’t, and never would be, that little boy, Miguelito,  whose happiness would end as soon as the leather belt his mother was waving around struck his scrawny legs.  This was what I told myself when I started grousing about not going away for the summer.  This was what I told myself when I whined about not being in Greece or France or England.  I quickly reminded myself of the beautiful neighborhood I live in and see every morning when I workout.  I thought of afternoon dips in our pool, wearing flip-flops every waking moment of the day, summer hours with girlfriends and cool drinks and foods we savor day in and day out.  No.  I’m blessed beyond belief that I have all this and more.  I’m happy to munch on mountains of cold, crisp salads, refreshing myself with tervis tumbler after tervis tumbler packed with ice and coconut water and doing this in my beautiful home.  Because life is very, very good.

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This salad dressing is a marvel.  Whether it’s plain field greens you are dressing or the combination of arugula and shaved fennel, this dressing will be a summer favorite.  The coconut oil will solidify as it is kept  in the refrigerator so I portion out the amount I’ll be using when I want it.  I allow it to come to room temperature on the counter or gently zap it in the microwave to liquify the coconut oil.  The dressing may be prepared with fresh orange and lemon juice or with just fresh lemon juice.  It is extremely thin and runny but somehow works really well.  The citrus is like a tonic and the coconut  oil gives the dressing a sweet smoothness like no other oil.  Every night I heap this salad on my dinner plate and I am happy, happy.  Hope you like it!

Citrus and Coconut Vinaigrette

  • Servings: 1
  • Difficulty: easy
  • Print

  • 2 navel oranges, juiced
  • 1 lemon, juiced
  • 1 large garlic clove
  • 1/2 cup coconut oil, can be found at the grocery store
  • salt and pepper to taste
  1. Combine all ingredients in blender or magic bullet and blend until smooth.
  2. Taste for any needed salt or pepper and adjust as needed.
  3. Bring to room temperature to liquify coconut oil before serving.

http://www.theirreverentkitchen.com

Healthful Grab ‘n Go Breakfast Cookies

I should have known when I put sunscreen on my toothbrush that I was moving waaaay too fast.  I was behind schedule, running late to take my father to a routine doctors appointment.  I knew he would be uptight and, as many elderly people can be, ready to hit the road early.  Dressed and clean-shaven, Dad would be watching and waiting for me to pull up.  He’d be sitting on the sofa in the living room, eyes fixed on the big front window, on the lookout for my Mini to whip into the driveway and I was probably still racing around the house in my pajamas.  Actually, I wasn’t that late.  I would be a few minutes early however it meant no makeup (who cares?) and no breakfast.  That, I knew, would eventually be a problem for me.  I couldn’t go from 6:00am to 11:00am with only a cup of coffee and a spoonful of coconut oil.  I just can’t.  I get cranky and head-achy.  I run stop signs and snap at people.  So I needed to eat something.  Fast.  Anything.  But I didn’t have any hardboiled eggs, avocados or apples.  No quick bite of steak or chicken available either.  I didn’t even have a banana! Then and there I realized I had to come up with a recipe for some sort of ready-made, nutritious, grab ‘n go breakfast.  I was pleased with that revelation knowing my son, James, would be able to take advantage of some sort of grab n’ go and enjoy it on the train ride into work.  When I got home from Dad’s doctor appointment, (and, btw, all went well), I set about making up a tasty but nutritious breakfast cookie that would keep in the refrigerator, be low in fat and tide me over for at least three or four hours.  Plus it couldn’t crumble.  I was thrilled with the outcome.  Now I have plenty of time in the morning to poke around instagram, facebook, NewYorkTimes, and BBC!

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These cookies are quite filling and I consider them a meal…not so much a snack.  They are meant to be thick so as to be sturdy and not crumble into a handful of granola.  I used my 1/4 measuring cup to make 9 equal portions then scooped the batter into my hand to pat into shape and finished with cookies about 1/2″-3/4″ thick.  They were baked about 25 minutes but each oven is different so check them for doneness at the 20 minute mark.  Gently touch the top of a cookie to check for firmness and also under the cookie to make certain they’re not browning too quickly.  I used mini chocolate chips not only to distribute them more evenly but because regular sized chips will not allow the cookie to hold its shape.  Enjoy!

Grab 'N Go Breakfast Cookies

  • Servings: 9
  • Difficulty: easy
  • Print

  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1 large egg, at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup dried, unsweetened coconut
  • 1/4 cup mini semi-sweet or dark chocolate chips
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup ground flaxseed
  1. Pre-heat oven to350°.
  2. In a large bowl combine almond flour, coconut sugar, salt and baking soda and set aside.
  3. In a small bowl mix coconut oil, egg and vanilla, stirring until completely combined.
  4. Add coconut oil mixture to almond flour mixture, along with the dried coconut, chocolate chips, almonds and flaxseed.
  5. Mix to combine.  The dough will be somewhat crumbly.
  6. With 1/4 measuring cup measure 9 equal portions.  Press and shape by hand; place on baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes or until firm and golden on the bottoms.
  8. Store in a zip-lock bag in the refrigerator.

http://www.theirreverentkitchen.com

Coconut Latte and it’s paleo!

Hey, y’all!  This is a quick post to introduce you to my new fave morning coffee.  My two besties, Dana and Andrea, and I have gone paleo as of a few months now.  And since then I’ve learned so many of my friends have embraced the paleo lifestyle, some completely, some only on weekdays and some are just leaning towards it.  All have declared how much better they feel and, here comes the lagniappe, how much better they look.  Everything from shedding unwanted pounds to the quality of their skin, paleo seems to be one of the more healthful choices of the day.  I was a fan of almond milk in my coffee until a few months back during one of our Girl’s Weekend when Andrea introduced us to a teaspoon or two of high-quality coconut in our coffee.  It was delicious!  But the oil was never fully incorporated and I know I’m über fussy but I truly cannot enjoy a cup of coffee with a spoon hanging out.  Sorry, but it’s who I am.  So in discussing this we took it a step further by zipping the combination in a mixer and voila!  I wish I had taken a photo of the three of us.  It was early morning, the sun was barely up and we were all still in our nightgowns, with bed-head, no makeup, blown away at the creamy, frothy libation before us.  The foam on top had to be at least an inch thick and stayed in place just like a conventional latte.   One of the few times we were all speechless.  It was heaven!  And here it is.  This drink can be made with an immersion blender, conventional blender or Magic Bullet.  If a Magic Bullet is used, don’t twist the cup to lock it in place or you’ll end up with hot coffee all over you, the counter, the floor and any nearby cabinets.  I speak from experience.  Just hold the cup down and pulse it.  I don’t advise heating the coffee with the coconut oil in the microwave as the oil loses much of its nutritional value.  Stove top is best.

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Oh, and if you enjoy sweetener in your coffee, go ahead!  But try it first without and see if don’t enjoy it.

Coconut Latte

  • Servings: 1
  • Time: 30 seconds
  • Difficulty: easy
  • Print

  •  1 hot cup of coffee
  • 2 teaspoons extra virgin, unrefined coconut oil
  1. Place both coffee and oil in blender and process for 15-20 seconds or until pale and frothy.

 

www.theirreverentkitchen.com

Easy Poached Eggs… perfect for girl’s weekend

 

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Yes, it’s that time of year again.  When the three of us, Dana, Andrea and I head down to Hawks Cay for fun in the sun… a girl-cation.  We’ve been going for five or six years now and we have our weekend down pat.  When we first started going to the Keys we’d load the car up with our Vera Bradley bags almost bursting at the seams, stacks of pillows would take up most of the back seat and the stuffed trunk of the car barely closed crammed tightly with all our Publix provisions.  Well, I’m here to tell you we’ve got this thing down to a science.  We’ve streamlined and pared down to the essentials.  Cases of wine and champagne and handles of vodka and rum now take room in the trunk.  In small bags we each pack two bathing suits, (nobody likes to put on a wet one), two sarongs, (they can also double as towels), one loungy outfit, jammies and undergarments.  Our travel outfits include flip-flops and, in the unlikely event we go out, the travel outfit would also serve as our party wear.  But we never, EVER go out.  We’re always too ripped.  The three of us are early risers so by 8:00 a.m. we’ve had too much coffee, our suits and sarongs are on and the champagne has started flowing.  And that’s when Andrea’s breakfast magic begins.  The three of us love eggs, any way, any time.  Being proficient and well trained girly-girls we want and expect a clean and lovely breakfast and my girl Andrea delivers.  Poached organic eggs with nutty, toasted 7-grain bread to sop up the runny, velvety yolks and heirloom tomato slices to cut through the richness.  Heaven!  When one is going to be drinking in the sun, poolside, from say 9:00 a.m. to 4:00 or 5:00 p.m. one must have sustenance and a solid, healthful start.  Poached eggs are fast, easy and a ripping good way to round out your first meal of the day.

Our pool from the second story balcony. We were enjoying a splendid early A.M. sun shower when this was taken!
Our pool from the second story balcony. We were enjoying a splendid early A.M. sun shower when this photo was taken!

Here are a few tips to make the preparing of poached eggs seamless.  Use the freshest eggs you can.  The fresher the egg the more it will hold it’s shape in the poaching liquid.  The addition of a teaspoon of white vinegar to the simmering water is optional but I feel it makes all the difference in the world.  You won’t taste it at all but the egg will stay tighter and more close together thereby ending up with a much prettier poached egg.  Without vinegar it’s easy to end up with a pan full of wispy, cloudy streamers of egg whites.  Crack each egg into a small cup so that any bits of broken shell can easily be taken out.  The simplest way to nab any pieces of broken shell is to scoop them out with the empty half shell in your hand.  Good luck using your finger or a spoon…the errant shell will be repelled and you’ll be chasing that thing all morning.  But a large piece of egg shell is almost like a magnet to grab shell shards.  At a soft simmer, 3-4 minutes will yield an egg with a firm white but still runny yolk.  This next step is also optional but most people don’t care for their poached eggs sloshing about the bottom of a bowl in warm water.  So, after letting the water drain from the egg through a slotted spoon, hold a folded paper towel in your other hand, gently turn the egg onto the paper towel and from there slide it into your bowl, onto your toast or over your salad, (very French!).  If you are preparing breakfast for several people make certain to add an extra 20-30 seconds cooking time per egg.  Last of all, this is not the time to bypass salt.  Poached eggs sing when well-seasoned.  You don’t need much salt and pepper but the inclusion makes all the difference in the world.

It's Tito time!
It’s Tito time!

 

Poached Eggs

  • Servings: allow 2 eggs per person
  • Difficulty: easy
  • Print

  • fresh eggs
  • 1 teaspoon white vinegar
  • freshly cracked pepper and ground salt to taste

He is NOT part of girl's weekend so scuttle yo' ass on up that palm 'cuz you can't sit with us!
He is NOT part of girl’s weekend so scuttle yo’ ass on up that palm ‘cuz you can’t sit with us!

Have ready your eggs.  Fill a skillet with 1 1/2 inches of water and bring to a rolling boil.  Add the vinegar to the boiling water and drop the heat to a quiet simmer.  Break an egg into a cup and gently slide it into the pan getting as close to the surface of water as you can.  Do this with each egg and simmer eggs 3-5 minutes or until the whites are firm and the yolks appear pink.  Using a slotted spoon remove eggs from skillet, drain and serve.  Season well with salt and pepper.

http://www.theirreverentkitchen.com

Empties from Day 2. Sigh.
Empties from Day 2. Sigh.