Re: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Chef: Nancy Silverton

Cookbook: Nancy Silverton's Sandwich Book

Publisher: Knopf

Information

• Total time: under 1 hour
• Skill level: Moderate
• Cost: Moderate
• Yield: 4 Servings

Notes

This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leaves more up to the imagination: the melted Fontina and rumpled slices of prosciutto conceal the good things to come.

Ingredients

• 16 to 20 stalks large or jumbo asparagus, tough ends broken off
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• 20 sprigs fresh thyme
• 4 slices white or whole-wheat sourdough bread
• 1 garlic clove, peeled
• 2 tablespoons white wine vinegar
• Pinch of kosher salt
• 4 extra-large eggs
• 3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
• 2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
• Extra virgin olive oil, for drizzling over the sandwiches
• Freshly cracked black pepper, to taste

Directions

TO ROAST THE ASPARAGUS: Adjust the oven rack to the middle position, and preheat the oven to 450 degrees.

To check the asparagus for tenderness, bite into the end. If it's stringy and tough, peel the outer layer of the bottom inch or two of each stalk. Place the asparagus in a large bowl, drizzle the olive oil over it, and sprinkle with salt, tossing to coat. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus stalks over them to cover. Roast in the oven for about 10 minutes, until tender to the touch yet firm in the center.

Grill the bread (see Note.)

Rub one side of each slice of bread with the garlic clove, and place on a baking sheet, garlic side up.

Arrange the asparagus over each slice of bread and place on a baking sheet.

Adjust the oven rack to the upper position, and preheat the broiler.

TO POACH THE EGGS: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg into a small bowl to check that the yolk isn't broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelops the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.

Place the eggs centered over the asparagus. Poach the other 2 eggs in the same manner.

(If you want to prepare the eggs ahead of time, slip the poached eggs into a bowl of ice water, and just before assembling the sandwiches, return them to the simmering water for 10–20 seconds to warm.)

Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Remove the sandwiches from the oven, and rumple a slice of prosciutto over each end of the asparagus, allowing the ends to peek out. Drizzle a little olive oil over, sprinkle with pepper, and place a thyme sprig on each sandwich.

Shopping List Tiny Ugly Germs

Mon:

Tue: Asparagus Risotto

Wed:

Thu: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Fri: Golden Jubilee Chicken

Sat: Asparagus & Rice Soup with Pancetta and Black Pepper (p166 - zuni)

PRODUCE

1lb asparagus + 20 stalks + 8oz asparagus

1/3 red onion

garlic clove

2 mango

scallions

3 red chilies

3 limes

cilantro

boston lettuce

MISC

2c arborio rice

white wine

sourdough bread

2oz prosciotto

peanut oil

sesame oil

white rice

4c chicken stock

COOKING

white wine vinegar

MEAT

3-4oz pancetta, minced
2 chicken breasts

DAIRY

Milk

Parmesan cheese

3oz fontina cheese

DIY:

4-6c veggie stock

Golden Jubilee Chicken

Chef: Nigella Lawson

Cookbook: Forever Summer

Publisher: Hyperion Books

Information

• Course: main course
• Total time: under 30 minutes
• Skill level: Easy
• Cost: Moderate
• Yield: Serves 2–3.
  

Notes

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot purée (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it. Given the year of its inception, and its derivation, it seemed only historically right to rename it thus; believe me, no political affiliations are thereby intended.

Ingredients

• 1 mango, cut into approx. ½-inch cubes
• 1 scallion, finely chopped
• 1–2 red chillies (to taste), seeded and finely chopped
• juice of 1–2 limes (to taste)
• 1 cold, cooked whole chicken breast, cut into chunks
• 1 Little Gem or small Boston lettuce, sliced or shredded
• 1 large handful fresh cilantro, chopped
• 1 teaspoon peanut oil
• few drops toasted sesame oil

Directions

Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.

I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine. Add the oils and toss again then decant onto a large serving plate and sprinkle over the remaining bit of cilantro.

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Chef: Nancy Silverton

Cookbook: Nancy Silverton's Sandwich Book

Publisher: Knopf

Information

• Total time: under 1 hour
• Skill level: Moderate
• Cost: Moderate
• Yield: 4 Servings

Notes

This open-faced beauty gets my vote for the most visually appealing sandwich. Like a slightly sheer and slinky dress, this sandwich leaves more up to the imagination: the melted Fontina and rumpled slices of prosciutto conceal the good things to come.

Ingredients

• 16 to 20 stalks large or jumbo asparagus, tough ends broken off
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• 20 sprigs fresh thyme
• 4 slices white or whole-wheat sourdough bread
• 1 garlic clove, peeled
• 2 tablespoons white wine vinegar
• Pinch of kosher salt
• 4 extra-large eggs
• 3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
• 2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
• Extra virgin olive oil, for drizzling over the sandwiches
• Freshly cracked black pepper, to taste

Directions

TO ROAST THE ASPARAGUS: Adjust the oven rack to the middle position, and preheat the oven to 450 degrees.

To check the asparagus for tenderness, bite into the end. If it's stringy and tough, peel the outer layer of the bottom inch or two of each stalk. Place the asparagus in a large bowl, drizzle the olive oil over it, and sprinkle with salt, tossing to coat. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus stalks over them to cover. Roast in the oven for about 10 minutes, until tender to the touch yet firm in the center.

Grill the bread (see Note.)

Rub one side of each slice of bread with the garlic clove, and place on a baking sheet, garlic side up.

Arrange the asparagus over each slice of bread and place on a baking sheet.

Adjust the oven rack to the upper position, and preheat the broiler.

TO POACH THE EGGS: In a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg into a small bowl to check that the yolk isn't broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed down a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour the egg in, so that the white envelops the yolk. Crack another egg into the small bowl and add to the water in the same manner. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolks are runny. Carefully remove with a slotted spoon to a plate to drain. Cupping the eggs in your hand, tip the plate to pour off the excess water.

Place the eggs centered over the asparagus. Poach the other 2 eggs in the same manner.

(If you want to prepare the eggs ahead of time, slip the poached eggs into a bowl of ice water, and just before assembling the sandwiches, return them to the simmering water for 10–20 seconds to warm.)

Drape a slice of Fontina cheese over each egg, and heat the sandwiches under the broiler for a minute or so, just until the cheese is melted.

Remove the sandwiches from the oven, and rumple a slice of prosciutto over each end of the asparagus, allowing the ends to peek out. Drizzle a little olive oil over, sprinkle with pepper, and place a thyme sprig on each sandwich.

Shopping List Coffee

Tue: Carrot Macaroni and Cheese
Wed: Birthday Dinner
Thu: BLT
Fri: Cedar Plank Roasted Salmon
Sat: Grilled Quesadillas With Sliced Steak, Blue Cheese and Watercress

PRODUCE
3/4lbs carrots
orange
tarragon
Romaine
Tomato
Cuc
Produce
Zucchini
Mushrooms
Red Bell Pepper
20 stalks large asparagus
20 sprigs thyme
6oz watercress
sweet onion

MISC
Penne Rigate
Ciabatta
Loaf of something
Chips
Rice
white wine vinegar
3oz fontina/gruyere cheese
12 6in flour tortilla

MEAT
2oz prosciutto
4 6oz fillets salmon
1 12oz strip steak
1lb bacon

DAIRY
3oz sharp cheddar cheese
Yogurt
1 cup crumbled blue cheese
2 cups grated monterery jack cheese

Carrot Macaroni and Cheese

Recipes of the week
Carrot Macaroni and Cheese

¾ lb carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with vegetable peeler
Salt
3 cups penne rigate (9 oz)
3 oz sharp cheddar cheese, shredded (1½ cups)
1 tbsp chopped tarragon
Freshly ground white pepper

Preheat oven to 350 degrees. In medium saucepan, combine carrots with zest and juice and ¼ cup water. Season with salt; bring to boil. Cover; simmer over moderate heat until carrots are very soft, about 30 minutes. Discard zest. Transfer carrots and any liquid to blender; purée until very smooth.

Meanwhile, in large saucepan of boiling salted water, cook pasta until al dente. Drain pasta, reserving 1 cup cooking water. Return pasta to pot. Add reserved water and carrot purée, cook over moderate heat, stirring frequently, until pasta is coated with thickened sauce, about 5 minutes. Stir in three-fourths of cheese and cook, stirring until very creamy, 2 to 3 minutes longer. Stir in tarragon; season with salt and white pepper. Transfer pasta to medium baking dish; top with remaining cheese. Bake until cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving. Serves 4.

Naan

BBC Food

Naan bread by Anjum Anand  from Indian Food Made Easy  Makes 5

Preparation time

1-2 hours

Email this recipe

Cooking time

less than 10 mins

Ingredients For the dough 250g/9oz plain flour 2 tsp sugar ½ tsp salt ½ tsp baking powder 110-130ml/3½-4½fl oz milk 2 tbsp vegetable oil, plus extra for greasing For the topping nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander 1 tbsp butter, melted, to serve Method 1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. 2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. 3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls. 4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. 5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.