Today in the Seattle Times:
> Let me ask you a little riddle. Don’t worry, it’s short and involves wine.
Roots and Grubs
The home of Matthew Amster-Burton
Today in the Seattle Times:
> Let me ask you a little riddle. Don’t worry, it’s short and involves wine.
Oeufs en meurette is my favorite brunch dish at Balthazar in NYC, in case you find yourself in the area and feel like comparing.
Laurie’s been to Balthazar but I never have. I’d love to try their oeufs. Thanks!
For the foie gras, I just gave up and finished the sauce with a large amount of regular butter.
Ah well, a noble compromise. After all, a large amount of butter has done French chef’s well all these years…
Have you tried poaching your egg inside a ring mold? I think that’s what a lot of restaurants do to get that nice symmetrical shape.
I’ve occasionally coveted one of those egg-poaching pans with the nonstick cups.