Comfort Food
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I am tortured by two opposing forces in my life: the fact that I love poached eggs–on anything and everything, from asparagus to slow-roasted slices of tomato, crisped cups of Canadian bacon, black bread, I could keep going… — and the fact that I’m terrible at making them. And this is why it is so ridiculous amusing that I am giving you–or at least the eleven of you that said you were afraid of poaching eggs –a poached egg tutorial today. And by “today” I mean two days because it took me two tries to even get one worth photographing (though in my defense, holding the camera in your right hand while lowering an egg into a pot with your left does have a certain inevitability of disaster). Obviously, this makes me some sort of expert, so let’s get started!
how to poach an egg, smitten kitchen-style
Remember that slow cooked sweet potato chili ? Goodness, I hope so. Well, bake this yellow number to go alongside it.
Tried and True Tender Cornbread
It's spring, so I am looking for fresher, lighter dinners — but it's rainy, so I'm not entirely done with my oven just yet. Here's a warm, incredibly tasty dinner dish that suits spring perfectly. Take a mess of caramelized onions, soupy and rich, and add a touch of mustard and some chicken thighs. Braise in the oven, then broil with a handful of Gruyère cheese. It's rich without being heavy, and deeply flavorful without too much work.
Dinner Recipe: Braised French Onion Chicken with Gruyère
Mac & Cheese
Potatoes
