Monday, July 28, 2008

Les Ouefs et La Faim Eternelle

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What up pims?


We have been having an unusually cool summer here in The Old South. A little hotter during the day, but the nights are cooling off nicely...which is highly unusual...

If this is global warming then I am glad Al Gore invented it!

You may know that I am a pretty active cook at home. Usually it is too hot in the summer and I have been getting away with steamed fish with rice...

However today I made a yummy frittata. My technique is really simple:

Sautee a bunch of garlic in olive oil. Whip the shit out of a bunch of eggs. I needed to use a full dozen as I had accidentally bought medium eggs. :) Dump 'em in a pan that is just hot enough to begin the eggs a-cookin'. Using my kitchen shears, I then roughly sliced in a bunch of crisp-cooked turkey bacon. In the meantime I had added a number of spices - oregano, thyme, rosemary. One could also add cheese at this point. The choice of additions largely determines the style of course. Mine was leaning towards Italy, a replacement with chorizo instead of bacon and you are in South America, etc. Use a spatula to keep the egg from cooking up on the side. Move the half cooked egg gently toward the center allowing fresh egg to pour in and start to set. When you begin to get "that cooked egg smell" the bottom is setting up. Pop into a 375 degree oven for about 7 minutes. Pull out and flip onto a plate so that golden crust catches the eye. I like to sprinkle fresh basil on top because about 17 seconds after it hits that hot egg it gives off an aroma that may literally lead to a kind of olfactory orgasm. I have a really big nose by the way.


Here is another take by Alton Brown:

6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

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Be gentle in your sleepy hands on this world.
Be a killer in Heaven.

Joe Nolan

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