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Angela

Hi there,

I looked for an email, and this was the best I could come up with, so I'm glad you had an egg post because I have an egg question. I was in Boston this past weekend, and had the extreme pleasure of dining at la petit robert bistro in kenmore. Holy crap was that good eatin'. Anyway, my mom ordered "Crispy Poached Eggs with Bacon & Frisée Salad," which was A-Mazing. So we were debating on how the eggs were prepared. Obviously they were poached, but to make them crispy they had to be fried somehow and we couldn't figure out how they did it, since the eggs had basically what I can only describe as flecks of crispy--that is to say, they weren't deep-fried because there wasn't an all-over crust of breading, and the eggs were very tender and delicate and, again, A-Mazing. I wish I had a picture. Any ideas?

Stefania Pomponi Butler

Angela, it sounds to me like the eggs were poached and then quickly fried, perhaps even basted with hot fat.

That is one of my favorite salads of all time. I usually enjoy it at Jeanty at Jack's here in SF, and love to make my own version for parties.

One thing I love about being back in San Francisco is that frisee is everywhere, in every grocery store. Nothing beats a California market. I could never find it in Portland. Not at the fancy grocers. Not at the Farmer's market.

Angela

Thanks for the response! It is most appreciated--I'll let my mom know.

Yeah, our Farmer's Market in Portland does have its merits and is a pretty fantastic place to get fresh veggies...it's surprising, given the variety of stuff you can find at the Park Blocks Farmer's Market, that no one has any frisee. Eh, that's why you gotta love California--farmer's down there will grow just about anything because somewhere, someone is going to buy it.

Thanks again for the tip on the eggs.

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.

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