The Spamwise Chronicles

Spring in a Bowl

Better a meal of vegetables where there is love than a fattened calf with hatred. –Proverbs 15:17


Spring vegetable stew with a poached egg

asparagus, trimmed and cut into 1″ pieces (be sure to leave the tips whole)
heirloom potatoes such as Carola or Ozzette fingerlings, peeled and sliced
baby turnips, trimmed and halved
cipolinni onions, trimmed and cut into eighths
leeks (white part only), thinly sliced
ramp stalks, trimmed and chopped
ramp leaves, thinly sliced
unsalted butter
kosher salt, to taste
cracked black pepper, to taste
minced chives, lovage and parsley

Bring 2 quarts water to a boil and add a pinch of salt. Blanch all vegetables but the leeks and ramp leaves one type at a time until barely tender, then remove with a slotted spoon and immediately shock in a bowl of ice water to halt the cooking process. Reserve 2 ladlefuls of cooking water.

Saute leeks in unsalted butter until softened, about 3 minutes. Set aside.

In a large skillet, melt unsalted butter and add the reserved cooking water. Add the potatoes, onion, turnips, leeks, ramp stalks and asparagus. Cook or until vegetables are warmed through. Fold in ramp leaves. Check seasoning. Add the herbs and cook for 1 to 2 additional minutes.

Top each serving with a poached egg. Serve immediately.

This entry was published on May 23, 2008 at 12:01 am and is filed under food, general. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

8 thoughts on “Spring in a Bowl

  1. Another great dish…
    Appears to be a take on Hiroshige’s “10 Views of Poached Egg”

    (how long to you poach your/this egg?)

    john

    Like

  2. Typical two minute egg.

    LOL, it’s just vegetables with a poached egg. nothing special. I appreciate the compliment though.

    Like

  3. Steve on said:

    I’m intrigued with your latest addition of poached eggs. For flavor and/or the protein?

    Like

  4. No, you have a great eye…reminds me a little of MKFisher (?initials)…and you definitely have a French sensibility when it comes to “the eye” of your subject…not to mention “Hiroshige”… When I lived in France really fell in love with poached eggs. Didn’t much care for it in the middle of a pizza though…lol…john

    Like

  5. Steve — Both flavor and protein. The eggs are from Flying Pigs Farm in upstate New York and so much better than the usual supermarket variety. Poached for two minutes in simmering water; the addition of 1 t. white wine vinegar helps to coagulate the egg white.

    Like

  6. Looks like a great meal. I was going to have an omelet for dinner, maybe I’ll do poached eggs instead.

    Like

  7. “just vegetables with a poached egg”.

    trust me, nothing you ever seem to cook or photograph is “just”.

    i drool when i come to your blog and look at the food. thanks for always sharing. now if you could just upload a taste of the food too!

    Like

  8. johnnyd on said:

    It’s the choice of vegetables that shows care and consideration to the season. Beautiful work, stash!

    Like

What's your opinion?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: