Eggs Chezmoi Maintenant

...as in - eggs on anything you have available right now at your house.

tonight Eggs Chezmoi, was this:
poached egg atop a salmon and tuna spread atop whole wheat sourdough toast, all topped with hollandaise sauce.

poached egg, using a tip from sister, i poached the egg using a cheaty trick (never done this in any form before) (poaching an egg, that is - cheaty tricks?  all the time).  follow the link, but essentially you splash vinegar in a mug of water, create a vortex (not as godlike as it sounds) and drop egg in, stab the yolk once quickly place in microwave, top with a plate or lid and microwave for 80 seconds.  works well enough for these unrefined egg poachers. 
(http://www.wikihow.com/Poach-an-Egg-Using-a-Microwave)


Salmon and Tuna Spread:
in processor dump all:
2 stalks chopped green onion
small handful fresh basil
1 can salmon
1 can tuna
7 oz prepared bruschetta
bit of evoo
salt to taste

hollandaise sauce, cheaty tricky:
started with recipe from bon appetit:
using hot water heated but dried off blender add 2 yolks and 2 tbsp lemon juice
then added melted frothy 2 1/2 sticks butter
salt and pepper to taste.

well, as i copy that down i can see where i veered off track.  i only added 1 1/2 sitcks of butter, perhaps that is why it was too runny to work, so i turned to my trusty greek yogurt and added to large dollups of that to thicken it up - worked like a charm. 

here again, think of all the possibilities.  ooh, if only i'd had some smoked salmon on hand.  or any kind of coarsely ground vegetable spread.  the possibilities are endless.

Rainbow Root Soup

this sounds gross and healthy, but i swear as it is cooking i am having a hard time not slurping it down before it's done.  it is a warm thick flavorful (not to mention colorful, yow! that's really freakin' purple) comfort soup.  will be serving with whole wheat baguette and goat butter, and ran across some cheeses i sliced and put out with the bread.

ingredients (can so easily be switched around with various roots):
2 orange carrots
1 small yellow carrot
1 large beet (this really dominated the soup which was delish, but if you aren't a big beet fan it'll bother you, as it did my children - absolutely horrified they were)
1 big leek, just the bottom half
1.5 cups pureed spaghetti squash (just what i had on hand, could replace with any other squash cubed and roasted with the rest of the stuff)  (and yes, admittedly this is not a root)
1/4-1/2 cup evoo
salt, pepper, garlic salt
2 tblsp heavy cream (totally aptional)

in pan, toss with evoo, salt and pepper:

3 Carrots, large chopped pieces (one of mine was a yellow carrot)
1 large beet, peeled and chopped

Roast at 350 for 20 minutes

take pan out

add 1 sliced up leek and stir all up

roast again for 10-15 minutes more

poor in food processor.  blend, add evoo - perhaps 1/4 cup

now - as you remember i had an abundance of spaghetti squash from last year garden so i roasted a bunch, pureed, and froze.  i put about 1 cup of thawed pureed squash in the blender.

i keep forgetting to buy vegetable stock so i mixed up some of the vegetable base (paste) with warm water, about 1.5 cups, and added that to the blender.

now it's thick, and sitting in my cuisineart and i just want to eat it straight out, but i plan to heat it in a pan and figure out if it needs more oil, water, or cream - i assumed i'd add cream but we shall see.  i'll keep you posted.

well i added just a dash of heavy cream and a small bit of garlic salt cause i can't help myself with the garlic.  it's super thick, definitely something you can scoop up with dry bread.  hearty for sure.

you can see how easy to vary this