We're hunkering down and staying dry waiting for Sandy to hit. The first thing we did on a hurricane day was cook something comforting. For me this is a hearty baked egg dish, with a little spanish flare. I was inspired by Eggs Flamenco from Anne Burrell, an egg dish cooked in tomato sauce in a large Spanish casserole dish called a cazuela. Here's another example of Huevos con Tomate.
My take on it deviates by making the sauce a richer tomato sauce smoked paprika, a bit of chile, and sherry vinegar (like a bravas sauce). Instead of chorizo, I used a smokey american bacon. I make this a full breakfast dish by adding layers of mushrooms and kale, which is what I had on hand (feel free to improvise).
In Spain, this would likely be accompanied by some crusty bread and half a bottle of red wine (you know, to go with your breakfast cortado).
1 spanish onion, finely diced
3 garlic cloves, minced
1 1/2 Tbsp 2x concentrated tomato paste
1 28 oz can whole tomatoes, chopped
1-2 Tbsp sherry vinegar
1-2 tsp dark brown sugar
1 chile d'arbol finely chopped (or 1/4 tsp red pepper flake)
1 tbsp smoked spanish paprika
Herbs (1 sprig rosemary, 1 bay leaf, 1 thyme sprig)
4 oz smokey bacon, chorizo, or other meat
8 oz sliced mushrooms (button or baby bella)
2-3 cups chopped kale (or other leafy green)
1/4 grated cheese (manchego, cheddar, or mexican blend)
Preheat the oven to 350 degrees. Add the casserole dish to pre-heat.
Sweat the onion in olive oil with a pinch of salt, add the bacon and cook until the bacon or meat is cooked through. Next, add the garlic, chile, paprika, and tomato paste and cook for 1-2 minutes until fragrant. Toasting the spices and browning the tomato paste brings out a lot of flavor. Add the tomatoes and sherry vinegar, scraping the bottom of the pan to deglaze. Add the herbs to the sauce. Taste it for seasoning and adjust, adding a pinch or two of sugar if it's very acidic. Bring the sauce to a simmer and cook until thick and chunky, roughly 15-20 minutes. Remove the herb packet or stalks. If the sauce becomes too thick, add a small amount of water or stock to thin it out.
While the sauce is simmering, sautee the mushrooms until golden in olive oil, optionally deglaze the pan with a bit of brandy or water. Set the mushrooms aside. After the mushrooms are cooked, add the kale and sautee with olive oil until tender, roughly 3-4 minutes.
In mini souffle dishes or one large casserole dish, spread a layer of tomato sauce. Then alternative with a layer of mushrooms, kale, and more tomato sauce. Be sure there is room at the top for eggs. Crack two eggs per ramikan, 8 overrall into the nests in tomato sauce. Season with salt and pepper and a drizzle of olive oil.
Place in the oven and cook until the eggs are about half cooked, starting to set, but still very wobbly - roughly 4-8 minutes depending on your baking dish. Then sprinkle the eggs with the cheese and return to the oven. Continue cooking until the egg whites are almost set. Remember, the eggs will continue to cook for a few minutes after you take them out of the oven. The goal is have cooked eggs with a yolk that is still a bit runny.
Garnish with fresh parmesan, finely chopped herbs or scallions, and a bit of pepper.
I'm heading to Portland Oregon, PDX, for the 2012 SIGIR conference.
If you're lucky, you'll have some time to explore the sights, and tastes of Portland when you attend theconference. Here are some of my raw research notes.
Let me start with some references and reading material on Portland.
Last Summer and fall I interned at Twitter on the search relevance team. During my internship I lived in two locations: in the Castro and NOPA (north of panhandle) near UCSF. Here are some notes from my experience for future interns. First up is a short list of my favorite local SF resources. Knowing me, there is a strong focus on food resources.
The Good Food Guide - http://www.thegoodfoodguide.co.uk/ -- "the" book to get for all of food reviews in the UK
CAMRA's Good Beer Guide 2011 - my favorite for good drinks.
I'm attending the CIKM 2011 conference in Glasgow. Here's a quick guide to food in the area I compiled. The main focus of this guide is the West End, but other areas are covered to some degree.
All of these places and more are list on my Google maps guide.
Let's start with what you want: Beer. Lots of good Scottish real ale and grub to wash it down. Oh and maybe some whisky too.
Scottish Real Ale & Whisky
Three Judges - Pub with classic real ale
The Bon Accord - Another award winning CAMRA pub
BlackFriars - A real ale pub in Merchant City serving good food.
BrewDog - an American style micro-brewery serving west-coast style hopped "punk beer".
Ben Nevis - Whisky bar
Dram - a fantastic whisky and beer pub
Lebowski's - Normal every day tavern with decent pub grub.
Mother India Cafe - Indian small plates to share
Tinderbox Coffee - A great coffee shop on Byres road serving espresso drinks and homemade pastries
Ubiquitous Chip - A higher end dining experience
Stravaigin - Both locations have great food and service. The Haggis with neeps 'n tatties is great here.
The 78 - An organic vegetarian restaurant, reggae on Thursday nights (thanks Kyle)
The Pelican - An upcoming bar-restaurant with an emphasis on wine.
Number 16 - An interesting looking restaurant on Byres Road
Gourmet Food Shops:
George Mewes - A fantastic cheesemonger
DehmiJohn - Liquid gold by the 100ml, whisky, oils, liquers, and vinegars
Kember & Jones - a Gourmet food store which sells Tablet, and other great savory items
Don't take my word for it. Check out The List Food and Drink Guide.
The heck with the usual college/kitchen gear. Get the new kitchen started off right with the latest in modernist cooking gear.
1) Liquid Nitrogen Dewar (or anti-griddle)
2) CookTek Induction burner (pans are optional)
3) Pressure Cooker - to pressure cook that sh*t
4) Polyscience Immersion Circulator - for all your sous vide cooking
5) Set of digital scales (small and large)
6) Thermometers - Ultra-tip therma-pen and Laser thermo-gun
7) iSi Hot/Cold ThermoWhip foam gun
8) RotoVap - rotary evaporator
10) Combi-oven - temperature and humidity controlled oven
11) Selection of Crucialware serviceware (used in Alinea)