| Archive for The Magic Bus Trip Never get off the Bus! |
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garlic soup with poached eggsGarlic Broth (see recipe below)4 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper 4 eggs grated Parmesan cheese, for serving Preparation In a large deep frying pan, combine the garlic broth, salt, and pepper over medium heat. Bring to a boil. Lower the heat so the liquid is at a lively simmer. Crack the eggs into the pan so they form a ring, without touching, toward the center of the pan. (If preferred, crack the eggs one at a time onto a saucer and slide them into the broth.) Cook just until the whites and the surface of the yolks are set, 3 to 4 minutes. Spoon broth over the tops of the yolks if they aren't submerged. To serve, ladle the broth into large warm soup bowls and top each with an egg. Pass Parmesan at the table. garlic broth http://www.epicurious.com/recipes/food/views/15610 This is really a base for other soups that can also be served on it's own 3 small heads garlic, smashed and peeled 1 tablespoon olive oil coarse salt, to taste, optional freshly ground black pepper, to taste, optional 9 cups water Preparation Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock. http://www.epicurious.com/recipes/food/views/15612 |