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Jenny
04-19-2011, 04:53 AM
This one is from Jamie Oliver, no cream but somehow creamy, and it's great - http://www.jamieoliver.com/recipes/vegetarian-recipes/creamy-asparagus-soup-with-a-poached-egg

BigB08822
04-19-2011, 05:11 AM
OMG, that sounds delicious with a poached egg! I have never poached an egg in my life. Maybe tomorrow I will go to the store early enough to practice with some eggs. I don't know though, maybe that would be too much with the crab meat and I was planning on sauteeing some mushrooms with the onions for the soup. His recipe sounds the same as all the others just without cream. I think I want the cream, who doesn't love cream? lol

Rex
04-19-2011, 12:38 PM
OMG, that sounds delicious with a poached egg! I have never poached an egg in my life. Maybe tomorrow I will go to the store early enough to practice with some eggs. I don't know though, maybe that would be too much with the crab meat and I was planning on sauteeing some mushrooms with the onions for the soup. His recipe sounds the same as all the others just without cream. I think I want the cream, who doesn't love cream? lol

Poached eggs are easy. My ex showed me how. He adds vinegar to the water. I forget why, but it helps.

I lurve minced beef with poached eggs.

Jenny
04-19-2011, 01:10 PM
OMG, that sounds delicious with a poached egg! I have never poached an egg in my life. Maybe tomorrow I will go to the store early enough to practice with some eggs. I don't know though, maybe that would be too much with the crab meat and I was planning on sauteeing some mushrooms with the onions for the soup. His recipe sounds the same as all the others just without cream. I think I want the cream, who doesn't love cream? lol

I am a huge cream lover, but don't miss it in this soup, nor Jamie's squash soup. The flavours really sing in this one. I can see the crab meat as a side on toasts, but don't see mushrooms and asparagus working together, but maybe that's just me.

The egg is a fun riff on the classic asparagus with hollandaise - the flavours just work so well together. I've never had luck with poached eggs either, so here's my trick. I have an egg cooker (Cuisinart makes a cute silver one shaped like an egg; mine is an old Toastmaster), so I just set it on soft boiled then very carefully peel the egg. Then, you can put it on toast for eggs benedict, or break it onto the toast over soup for Jamie's presentation.

BigB08822
04-19-2011, 06:07 PM
I am thinking of leaving the mushrooms out, as you said Jenny, that may just be a little too much. I am going to attempt to poach an egg. I read up on it and watched some videos. Vinegar is important because it helps coagulate the egg when it hits the water so it wont break apart. It is also important to not have the water boiling when you put in the egg or it will break all apart. You have to bring the water to a boil then bring the temp down by stirring it and/or turning the temp down then let it cook very gently until it is done. Another big trick is to stir the water in a circular pattern before dropping in the egg. Do this until a whirlpool forms and drop the egg right in the middle where the whirlpool is. This keeps the egg together in the center, as well. I may have trouble because we have an electric stove and it is really not easy to drop the temperature down once the water begins boiling. If I buy a dozen eggs I can practice on 4 or so. lol

Rex
04-19-2011, 06:17 PM
I am thinking of leaving the mushrooms out, as you said Jenny, that may just be a little too much. I am going to attempt to poach an egg. I read up on it and watched some videos. Vinegar is important because it helps coagulate the egg when it hits the water so it wont break apart. It is also important to not have the water boiling when you put in the egg or it will break all apart. You have to bring the water to a boil then bring the temp down by stirring it and/or turning the temp down then let it cook very gently until it is done. Another big trick is to stir the water in a circular pattern before dropping in the egg. Do this until a whirlpool forms and drop the egg right in the middle where the whirlpool is. This keeps the egg together in the center, as well. I may have trouble because we have an electric stove and it is really not easy to drop the temperature down once the water begins boiling. If I buy a dozen eggs I can practice on 4 or so. lol
It can be challenging to cook on an electric stove sometimes. Especially when I bake.

Jenny
04-19-2011, 06:23 PM
Much as I love my gas stove, I must say I'm inspired when I see what a good and enthusiastic cook can do with the most simple equipment. On the series Jamie at Home, Jamie was often cooking in his garden with a cutting board on his lap, a cranked rotisserie on the ground, or a biscuit tin converted to a smoker box for salmon with chicken wire. Not long ago, I was at a trendy restaurant where the open kitchen revealed an old electric stove manned by a team of 4 serving 30 people in the restaurant. I love Diners Drive Ins and Dives - there's one where a guy is making gourmet burgers and other dishes using only tabletop appliances!

Great equipment sure helps, but I think great ingredients and a cook who loves to do so are more important.

Rex
04-19-2011, 06:52 PM
Much as I love my gas stove, I must say I'm inspired when I see what a good and enthusiastic cook can do with the most simple equipment. On the series Jamie at Home, Jamie was often cooking in his garden with a cutting board on his lap, a cranked rotisserie on the ground, or a biscuit tin converted to a smoker box for salmon with chicken wire. Not long ago, I was at a trendy restaurant where the open kitchen revealed an old electric stove manned by a team of 4 serving 30 people in the restaurant. I love Diners Drive Ins and Dives - there's one where a guy is making gourmet burgers and other dishes using only tabletop appliances!

Great equipment sure helps, but I think great ingredients and a cook who loves to do so are more important.

I saw that Jamie Oliver ep where he used that crank rotisserie - I want one of those so badly :inavoid: I could easily set that up on my fire escape with a makeshift pit made from bricks and roast a chicken or something.

With the electric stoves, in my experience, it affects the cooking time and temps depending on the recipe. When I make my Cuban Shrip Casserole, it cooks quicker than the recipe suggests because of my electric stove.

Or maybe I just have a shitty stove :lol:. I had to give my ex this gorgeous roasting pan I got from Kitchen Kapers because it was too big bythismuch for my stove. :fragile:. His new bf uses it religiously :fragile:.

Jenny
04-19-2011, 06:57 PM
I saw that Jamie Oliver ep where he used that crank rotisserie - I want one of those so badly :inavoid: I could easily set that up on my fire escape with a makeshift pit made from bricks and roast a chicken or something.


I know!! Every spring I threaten hubby with digging a hole in his precious lawn and fashioning a BBQ pit. :rollin:

PS, we make the BBQ sauce from that ep regularly, to great compliments from guests. Maybe it takes a Brit to make something so American, but I find his version with its herbs and orange zest is quite different from the usual ketchup, sugar and smoky flavour. Couldn't find it on his website, but it's in the Jamie at Home book. Lots of ingredients, but fun to make if you are planning to have a bunch of people over for BBQ.

Rex
04-19-2011, 07:03 PM
I know!! Every spring I threaten hubby with digging a hole in his precious lawn and fashioning a BBQ pit. :rollin:

PS, we make the BBQ sauce from that ep regularly, to great compliments from guests. Maybe it takes a Brit to make something so American, but I find his version with its herbs and orange zest is quite different from the usual ketchup, sugar and smoky flavour. Couldn't find it on his website, but it's in the Jamie at Home book. Lots of ingredients, but fun to make if you are planning to have a bunch of people over for BBQ.

Jamie's amazing. Once I got used to his unorthodox style - sometimes he cooks in lap almost - he's very talented and innovative. I attempted his dauphinoise once - it didn't come out the way I wanted, but I am still impressed by him. He takes the simplest ingredients and does great things with them. I also feel that way about Chuck Hughes, although his food isn't as ambitious as Oliver's.

Habs
04-19-2011, 07:06 PM
Jamie's amazing. Once I got used to his unorthodox style - sometimes he cooks in lap almost - he's very talented and innovative. I attempted his dauphinoise once - it didn't come out the way I wanted, but I am still impressed by him. He takes the simplest ingredients and does great things with them. I also feel that way about Chuck Hughes, although his food isn't as ambitious as Oliver's.

:respec: Jamie is fabulous. I've made more of his recipes than I can count and I've never been disappointed. Everything is always fresh and tasty. I love the way he works flavours together.

Jenny
04-19-2011, 07:13 PM
:respec: Jamie is fabulous. I've made more of his recipes than I can count and I've never been disappointed. Everything is always fresh and tasty. I love the way he works flavours together.

Ditto. One of the things we often say in our kitchen is "don't question Jamie" because his recipes always turn out and we love them. Sometimes a tad heavy handed on the garlic, rosemary and chilies, but that's a chef for you. :)

We love Jamie at Home in particular, and also Jamie Does (Sweden, Spain, France, Italy and Morocco), and Jamie's America. Have several others as well, but those the ones we turn to again and again.

Seems like such a good guy too - not sure if I've told this story before, but a few years back someone I know was working a book signing with him. When she asked him to sign her book, he asked first if he could write something cheeky, and then when she got home, found that he had written "thanks for the great shag!"

BigB08822
04-19-2011, 07:27 PM
My first poached egg was a semi success! My stove top simply will not come down fast enough in temp so I had to keep moving the pot off the heat. It just came right back up to a boil even if I had the heat down on low. That could also be because of the pot I am using but I am not patient enough to try this all over again with a different pot. Either way, I had a poached egg in the end with a perfectly runny yolk! There was a lot of bits and pieces of the white left in the pot that would break off as the water kept coming back to a boil but you wouldn't know a thing looking at the finished egg. Can't wait to make this tonight. I was going to top the asparagus soup with the egg and crab but since I bought minced crab meat and not lump, I think I will just put the crab in the soup and top with the egg only.

skatemommy
04-19-2011, 07:45 PM
Hi Brian, my mom taught me to baste the cooking poached egg. It helps the top to cook. I find I get those runny strands if the water is not hot enough. Yes, white vinegar is your friend...add a couple of tablespoons. :)

skatemommy
04-19-2011, 07:48 PM
I know!! Every spring I threaten hubby with digging a hole in his precious lawn and fashioning a BBQ pit. :rollin:

PS, we make the BBQ sauce from that ep regularly, to great compliments from guests. Maybe it takes a Brit to make something so American, but I find his version with its herbs and orange zest is quite different from the usual ketchup, sugar and smoky flavour. Couldn't find it on his website, but it's in the Jamie at Home book. Lots of ingredients, but fun to make if you are planning to have a bunch of people over for BBQ.

Jenny, my hubby went to a friend's this week and Sam's club apparently has a self contained box that one can submerge into the ground and put coals on the top to roast a pig or whatever. I'll try to do some more research...