"...appealing, clearly written and unintimidating. Along with classic egg dishes...she offers fresh new ideas to try..." --Susan Puckett
Atlanta Journal Constitution
"I've admired and used Simmons' previous books...and this new addition only eggs-tends my admiration." --Sybil Pratt Bookpage
"Marie Simmons has done an admirable job of saving the good egg from its unfortuante drift toward near obscurity. It you've put off eating eggs long enough to forget how to enjoy them, or have never gotten around to learning about the quickest and most perfect of foods, you will be happily reminded with this praiseworthy collection of dishes." --Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way
"Marie Simmons has written an authoritative book that is also easily accessible. She rescues the elegant egg from undeserved obliquity." --Barbara Kafka, author of Roasting: A Simple Art and Soup: A Way of Life
"The Good Egg is a valuable classic and a sheer pleasure--a treasure trove of classic recipes and wonderful stories and the most thorough and complete egg cookery book I have ever seen. Chefs and professional cooks will value it as a reference work, and it is also exellent for beginning cooks: easy to follow, with clear directions for all the egg basics, and fresh and surprising ingredient combinations, as well as do-ahead dishes that fit perfectly into our busy lifestyles. The Good Egg is just plain fun to read." --Shirley Corriher, author of Cookwise —
Estratto. © Riproduzione autorizzata. Diritti riservati.
The Good Egg
More Than 200 Fresh Approaches from Breakfast to DessertBy Marie SimmonsHoughton Mifflin Company
Copyright © 2006 Marie Simmons
All right reserved.
ISBN: 9780618711949
Excerpt
Spaghetti alla Carbonara
Carbonara is a classic Roman dish of steaming-hot spaghetti,
bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and
a
delicate custardy coating of egg and cream. American bacon can be
used,
but because it is smoked, it will give the carbonara a different
flavor. The traditional cheese for carbonara is Pecorino Romano, a
sharp sheep's milk cheese from the region around Rome and the island
of
Sardinia. Parmigiano-Reggiano, a cow's milk cheese with a milder
flavor, can be used, if preferred. Whatever way you make it, this is
an
especially easy dish for a quick supper.
1 tablespoon extra-virgin olive oil
4 slices pancetta or thick-cut bacon, cut into 1/2-inch
pieces
5 large eggs, at room temperature
2 tablespoons heavy cream, at room temperature
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus extra for
serving
Freshly ground black pepper
Finely chopped fresh flat-leaf parsley (optional)
1. Heat the oil in a large skillet. Add the pancetta or bacon
and cook, stirring, until golden and crisp. Remove to a double layer
of
paper towels to drain.
2. Meanwhile, whisk the eggs and cream in a medium bowl until
well blended. Set aside. Set a large colander in a serving bowl in the
sink.
3. Cook the spaghetti in a large pot of boiling salted water
until al dente, 10 to 12 minutes. Drain the pasta in the colander and
immediately lift it out of the bowl to drain off almost, but not
quite,
all the water.
4. Dump out the water from the warm bowl; blot dry.
Immediately add the spaghetti, the egg mixture and cheese and toss
vigorously so that the eggs cook through in the heat from the steaming
pasta but do not scramble. Add a liberal grinding of pepper and top
with the reserved pancetta or bacon and parsley, if desired. Serve at
once with more cheese.
Makes 4 to 6 servings.
-----------------
Eggs Baked in Fresh Tomato Salsa with Melted Cheese
Make your own fresh tomato salsa, or buy a good-quality
refrigerated fresh salsa from the supermarket. The flavors are best if
you prepare the salsa just before baking and serving. The entire dish,
including preparation and cooking times, takes less than 30 minutes.
Extra-virgin olive oil
Tomato Salsa
2 1/2 cups diced (1/2-inch) tomatoes (2-3 large ripe
tomatoes)
1/4 cup finely chopped sweet onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro or basil
2 teaspoons fresh lime or lemon juice
1-2 teaspoons minced jalapeño
1/2 teaspoon kosher salt
4 large eggs
1 cup grated Monterey Jack or mozzarella cheese (about 4
ounces)
Toasted bread
1. Preheat the oven to 400º F. Brush four (8-ounce) ramekins
or small gratin dishes (about 5 inches in diameter and 1 inch deep)
with oil. Set the dishes on a baking sheet.
2. Make the salsa: Combine the tomatoes, onion, oil, cilantro
or basil, lime or lemon juice, jalape-o and salt in a medium bowl and
stir to blend.
3. Distribute the salsa evenly among the prepared dishes.
Make
an indention in the middle of the salsa in each dish. Break the eggs
one at a time into a cup and slip an egg into each dish. Sprinkle with
the cheese, dividing evenly.
4. Bake until the whites are set, about 8 minutes. Serve at
once, with the toast.
Makes 4 servings
TIP: Vary the seasoning in the salsa depending on your preference. A
little wine vinegar can be used instead of the lime or lemon juice.
Red
onion and a mix of red and yellow tomatoes are also good.
- Copyright (C) 2000 by Marie Simmons. All rights reserved.
Reprinted
by permission of Houghton Mifflin Company.
Continues...
Excerpted from The Good Eggby Marie Simmons Copyright © 2006 by Marie Simmons. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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