soft boiled egg Archives - domenica dreams of calamari

May 11, 2018May 11, 2018

Smoked Yellowtail, Baked White Bean and Roasted Tomato Salad

For anyone who thinks salads can’t be exciting dinners, I have to disagree. We’ve been focussing on dinner salads for the past couple of weeks. It’s quick, versatile, cheap and easy. This one was especially notable. We picked up some smoked yellowtail at Seaside Market and I kind of based the dinner around that. I used to bake beans like this in college all the time. I lived with three girls who all loved to cook and had similar tastes and this was one of our favorite drunk snacks. We’d all end up back in the living room after a night on the town and I’d inevitably toss together some white beans (cannellini beans) and nuts with some mustard, tahini and vinegar mixture and throw them in the oven- side note, I’m kind of known for my strange drunk snacks. Anyways don’t knock it ’til you try it, it sounds kind of funky but it’s quite good. Also roasted tomatoes are never a bad idea and of course I have unending fondness for soft boiled eggs <3

{serves 2}

1 can cannellini beans
1 tbsp dijon mustard
2 tsp balsamic vinegar
1/4 lemon
Trader Joe’s Everything But the Bagel Seasoning
a drizzle olive oil
1 tbsp tahini
2 rosemary sprigs, stemmed and chopped
2 thyme sprigs, stemmed
2 eggs
14 cherry tomatoes
8 oz smoked fish
pita chips (optional)
avocado ! (optional)
3 handfuls mixed greens
1 bell pepper

pre-heat oven to 350ºF
soft boil eggs; boil a small pot of water then turn it down to a simmer, add the eggs gently and cook for 6-7 minutes then remove w/ a slotted spoon and put in an ice bath for a few minutes –or hard boil them if that’s more your speed
drain beans and transfer to a medium sized bowl; add tahini, mustard, balsamic, lemon juice, herbs and Everything But the Bagel Seasoning
line a baking sheet with parchment paper and spread beans on one half, then toss tomatoes in same bowl, drizzle with a little olive oil
spread them on the other half of the baking sheet
bake for about 30 minutes, checking and turning every so often after the first 15 minutes
rinse greens and chop, divide between two bowls
chop bell pepper and add that on top; slice fish and throw that in
let the beans and tomatoes cool slightly when finished them add them to the party and lastly top with the egg and avo! great with a vinaigrette and maybe a glass of crisp rose

February 17, 2018

Kale Salad with Chicken, Avocado and Mustard Vinaigrette

Kale salads can be really good or not good at all. The secret is massaging the kale and adding enough acidity and liquids so that the leaves relax a bit and it’s not just like, well, chewing on leaves.

{serves 2 or 1 hungry person}

1 bunch lacinto kale
1 handful dried cranberries
1 handful pepitas
juice of 1 orange
8 oz cooked chicken (I used some we’d bbq’ed last night but this is pretty much up to you)
generous dash of ‘Everything but the Bagel Seasoning’ (Trader Joe’s)- if you don’t know now you know- I put this stuff on everything
heaping spoonful capers
1/2 avocado
2 soft boiled eggs
truffle pecorino- or plain pecorino

vinaigrette:

1 tbsp dijon mustard
1/2 tbsp caper juice
a generous splash (or even a glug) of red wine vin

cut kale along stems so you get a flap on either side, then slice it into small strips
put prepped kale in a big bowl then squeeze the orange juice into the bowl and massage the kale, like I mentioned the acid from the orange juice helps break down the sometimes tough kale leaves so this is the most important step! Give it a nice massage
bring water to a boil in a small sauce pan, bring it down to a simmer and gently slip your eggs into the water, leave simmering for 5-8 minutes (5 for a very runny yolk), then transfer to an ice bath (I suggest using a slotted spoon)
in a small jar, bowl, or if you’re conveniently at the end of your mustard container, add dijon, caper juice and red wine vinegar and shake or stir until incorporated
pour this vinaigrette over the kale situation and use tongs to toss
then add pepitas, dried cranberries and Everything but the Bagel Seasoning and toss once again
let sit in the fridge to marinate; meanwhile peel eggs, slice chicken, avocado and pecorino
when ready to eat assemble all these components on top of the kale and you’ve got yourself a kale salad!

February 6, 2017February 6, 2017

Niçoise Inspired Salad

My mom got me these sardines as a little treat. Because those are the kinds of gifts we give each other 🙂 . So I made this niçoise inspired salad. It’s not really a niçoise because it doesn’t have olives, green beans or tuna but I replaced those with capers, cornichons, beets and sardines.

{serves 1}

2 handfuls of greens
1 soft boiled egg
4 cornichons
spoonful of capers
3 sardines packed in olive oil (we love matiz)
4 small tomatoes
a couple of slices of leftover beet terrine (or just roasted beets and goat cheese)

soft boil the egg (or a couple to have on hand); my theory is to boil a small pot of water then turn it down to a simmer, add the eggs gently and cook for 7 minutes then remove w/ a slotted spoon and put in an ice bath for a few minutes
in a bowl put washed greens, sardines, sliced beet terrine (or simply slices of beets and crumbles of goat cheese)
top with capers, cornichons and tomatoes and dig in!