So now that American Idol is finally over, I’m basically wondering when Top Chef is starting. We also have a garden that is fully done as far as the planting/cleaning portion is concerned. Now we are just waiting for those home grown vegetables to grow!
Anyway, I think all these things lead me subconsciously, to cooking a lot more. Winter lasted so damn long I was just buying cookbooks to bide my time…. I was really happy with my selection.
My neighbor Noelle told me about this one by Michael Symon. She said all the recipes she’d tried had been good and most cook really fast as long as you are prepared with all your ingredients when they start. We’ve cooked a few so far and I don’t think any have taken longer than 30 minutes. So far, I’ve made the Frittata with Fontina and Fried Salami (amazeballs), he taught me how to make some dressing that I ended up using in a fish recipe the other day (that’ll be on the blog at some point because it was good times). The newest one I tried was also a take on another recipe. I think I’d do it differently, if I did it again, but it was good! Good as hell, if you will…
Yup, Eggs in Hell. This is actually a bit of a donated recipe to the cookbook, as it’s actually Mario Batali’s recipe. No wonder it’s so delicious! No offense to Michael Symon, of course.
Anyway, the recipe said to make the recipe and then top it with bread, but I decided it might be fun on top of some pasta. What isn’t fun on top of pasta?
What I was actually most worried about were the eggs. For one, I’m not usually a “runny egg” fan… I like them fried, as nature intended. However, I’m always one of those people who likes to try something every couple of years, to see if maybe my taste buds have changed their minds. It worked with oranges and most citrus, tomatoes, bratwurst (still not with grapefruit, tuna fish, pickles or olives). I wanted runny eggs to be one of those things I like. They just look so good.
So, since I don’t really like my eggs that way, I never have to cook them that way, so this runny egg recipe was something I’m not familiar with. It seemed a lot like poaching an egg, except instead of water, it was tomato sauce. We actually made twice the sauce and kept half to freeze and eat later because it was good. My husband and I both like some zip on occasion, and this was a great way to accomplish that. And it’s simple which I love. I do not like a sauce with 100 ingredients. This one had 5. Garlic, onion, jalapenos, tomatoes and basil (crushed red pepper, optional, we opted).
I thought the eggs were a tiny bit overcooked but when we punched into the eggs, they were definitely runny, so I suppose, mission accomplished.
So, do I like this particular recipe because the egg gets pretty mixed into the pasta and just kind of becomes part of the sauce. I still don’t think I’d like it on my plate at breakfast with just toast to wipe it up with. Blech. I’m not there yet. But this way, it was really good.
So anyway, check out the book. It gets 2 thumbs up from this girl!
Oh, it’s also good topped with some parmesan cheese for that saltiness. I used linguini because it was what I had, but I would’ve preferred if it were angel hair pasta. And I do wish I’d had some good crusty garlic bread to go with it!
And one more time, in case you missed it, get the recipe, RIGHT HERE!