Thursday, August 5, 2010
Coddled Egg
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I love coddled, baked, or poached eggs; they are my most favorite way to eat them. In this case I mixed prosciutto, brie, bell pepper, tomato, salt and pepper into a ramekin. Drop it into a roasting pan filled with water and bake at 350 for about 20 minutes.
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About this blog
Over the last few years I've been collecting family recipes. As I am reading through these I'm finding some fabulous regional and historical dishes. From the Midwestern kitchens I have recipes for pirogues, peanut butter cookies, stuffed cabbage and meatballs, and matzo ball soup. From the Bay Area kitchens, I have recipes for Italian meatball soup, chicken in a basket, and a multitude of crisps and cobblers.
I recently acquired my grandmother's recipe box which is a treasure trove of history in our family's kitchen. I'm having fun reminiscing about the meals I grew up with as I cull through the stained index cards.
I hope this will inspire you in the kitchen and remind you not to rush past the good times of sharing meals with loved ones.
I recently acquired my grandmother's recipe box which is a treasure trove of history in our family's kitchen. I'm having fun reminiscing about the meals I grew up with as I cull through the stained index cards.
I hope this will inspire you in the kitchen and remind you not to rush past the good times of sharing meals with loved ones.