Comments on: CSA: Week 13, edamame and encores

By: kate

kate — Sun, 28 Sep 2008 21:53:59 +0000

AAaaagh, so good. The burger idea reminds me of the burgers in Argentina, which were all topped with a fried egg and OH MY GOD now I want one.

Awww, I am touched that you’re inspired! I would be reaching great heights in the garden if only I…had one. But I definitely think about plants (esp. your herb garden) so much more these days! (I’ve also developed a kindly feeling towards LA.)

By: germi

germi — Sun, 28 Sep 2008 21:00:55 +0000

The brioche was sliced thickly and lightly toasted, with the lovingly dressed frisee mounded on top and draped with a pashmina-like wrap of prosciutto, which was caressing the most perfectly poached egg you could ever imagine.

It got me thinking – every year I like to serve a different burger at my end of Summer bbq (which is late this year – it might have to be our Thanksgiving bbq) and I want to do an ode to that brioche/frisee/eggy/salad/sandwich … but in a burger.

So my AOC burger – freshly ground Kobe (it has to be like butter) on a brioche bun, topped with frisee (lightly dressed), an over- easy egg, and sprinkling of crispy lardons. I was thinking about the proscuitto instead of lardons, but it can be a little hard to bite easily.
I’m going to do a trial run and tell you all about it!

You have been such an inspiration – I am so much more adventurous in the kitchen since we’ve been blog pals …

XOXO!

By: kate

kate — Tue, 23 Sep 2008 18:19:26 +0000

Aaaaagh Germi you are KILLING ME. The stars? Pshaw, who needs ’em (*wink*)–but the food! Oh, that all sounds amazing. The brioche/frisee/etc. salad, was the brioche toasted or soft? Was it in croutons? Sliced? Whole? And I assume the prosciutto was untampered with; had they just draped it on the plate or was it in with the salad? Sounds like a phenomenal riff on my mom’s Favorite French Meal, the classic frisee salad with lardons and poached egg.

I am SO EXCITED that Jan ate the eggplant sauce. I told you! People hate eggplant if they’ve only had it undercooked and then refused to ever try it again; the best thing is to start with things like the sauce, where it’s mixed in and gives yummy flavor with no spongy texture or bitterness. Next step, you should try mirza or strange-flavor eggplant. Pop either name into the search engine on the upper right and the recipes should pull up! Gah, so good.

And trust me, I am dying to come to LA. You know I’ve never ever been?

By: germi

germi — Tue, 23 Sep 2008 18:15:28 +0000

Kate!
I want you to know that Jan is a big hater of eggplant – but when I made this recipe last time you posted it, he went wild. Ate the whole thing. Couldn’t believe the vile eggplant had any part of that deliciousness – so thank you thank you thank you for helping to get Jan on board the eggplant train! I’ve got a buttload of them in the garden – harvesting about 2 every day.

Oh, and the AOC saga (I commented at you on my blog, so forgive me if I repeat myself, but just in case you haven’t read it…)
My God. Talk about Hollywood nights. We were hustled into the ‘cool’ room – how that happened, I don’t know – and dined next to Jodi Foster, Jason Schwartzman, and some Big Wig that was holding court (he had to be a very Big Wig, because Jodi Foster stopped by his table and he acted like it was no thing at all). BUT THE FOOD! Skirt steak like no other – so tender and full of flavor… Farro with currants – a revelation! And the Long Cooked Cavolo Nero – wow… so tasty. The best dish – everyone agreed it was the Brioche with frisee salad, prosciutto, and a poached egg. It was like going to heaven. But the Gnocci with lobster was totally lyrical – and the Pork belly with corn salsa almost made me cry because I was too full to give it the attention it deserved.
Come visit! We will feast at AOC like movie stars!

By: kate

kate — Mon, 22 Sep 2008 17:11:04 +0000

Nola Mom, I know you adore eggplant–get on this! But do make it with anchovies at the beginning, like the last time. I’d say start like last time and then finish like this time–peeling the eggplant first and finishing with a copious amount of parmesan stirred in.

PVE Design, I have another handfull of edamame this week–I wanted to try a hummus last time but I think maybe I don’t have quite enough. I will try that with a bag of frozen shelled edamame though!

By: pve design

pve design — Sun, 21 Sep 2008 22:09:49 +0000

hmm, edamame also makes an exquisite dip for veggies.
your food posts elevate my food standards to eat more healthy than I already aim to do.

By: Nola Mom

Nola Mom — Fri, 19 Sep 2008 19:35:19 +0000

Great photos. The salty edamame are making my mouth water. and I cannot wait to make the eggplant sauce!