- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.eVyALSMd.dpuf born and raised: BLTE

Tuesday, September 28, 2010


Our chickens have not been phased by the heat, they keep giving us eggs, we seem to be up to four a day! They are so beautiful too, light brown, dark red, and blue. They beg to be eaten and it is hard to resist. They are slyly incorporated into otherwise egg-free meals such as the classic BLT. Now the BLT comes with a poached egg.
During the summer heat (or rather autumn!?) it is hard to muster up the energy to cook dinner. It is hard to want to turn on the oven, or stand in the kitchen, or think about what to prepare. The standby in our house is the sandwich. Simple, satisfying, seasonal what else could you ask for in a meal?

One of our absolute favorites is the BLT. In late spring we start to crave tomatoes like nothing else (if there is one thing I wouldn't not wish anyone to eat out of season in is a tomato, they are disgusting) and our first BLT of the season is something we slow down to savor, and then usually make ourselves seconds. We are well into tomato season (but it's not over!) and still not sick of BLT's.
For dinner I cooked up some Black Pig bacon, which we cannot get enough of, and feel great about eating because they use happy hogs from the first sustainable hog operation in the United States!
I poached some eggs*, sliced some beautiful fresh tomatoes, picked some lettuce, smeared some mayo on our favorite toast, and piled it all up. Voila! Dinner!


For an extra indulgence I made some oven fries. Simply cut potatoes into wedges, coat with olive oil, pop in a 400 degree oven for 25 to 30 minuets until golden (check on and flip after 15 minuets).

Our meal was accompanied by a glass of sparkling wine, of course. I cant imagine a more perfect meal, everything on our plate was fresh, in season, came from withing 30 miles of our house, and was incredibly simple to prepare. PERFECTION!

*The key to poaching a perfect egg if you don't have a fancy egg poaching device, is to used just enough water (you don't need a lot just enough for the egg to float to the surface and not touch the bottom, a few inches). Add a few table spoons of vinegar to the water. The vinegar will keep the egg together, also the fresher your egg the easier it is to keep together. When the water boils crack egg into the water (some folks crack the egg into a ramekin and then slide it into the water, but I don't like to do dishes). Cook for 3 to 4 minutes and then remove with a slotted spoon.

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