New Blender, Earrings, Cell Phone, Hip

Monday was really not my day, apart from my hip woes, in the evening I wanted to blend something with my Moulinex hand blender and it fell apart. I have had it for over 40 years so I guess I can't complain. I discovered I could order a replacement on line to pick up from a local store so I did that. Quite a snazzy version after the one I did have. My old one did not have the extra chopper attachment.  Matt picked it up from the store for me Tuesday morning and now I am busting to use the chopper part. But for what? Can't think of anything right now.

I think I mentioned that I had ordered some earrings for Matt to
give me for Christmas. They arrived the other day, Friday I think, and are very pretty. Quite long. I guess I am a sucker for earrings and I couldn't think of anything else I wanted - well not within our price range anyway. Lots of things, like electronics, outside our price range of course. A new, up to date, computer would be nice for a start, then a new laptop, then..... The list goes on. Once one is into this kind of thing it becomes an expensive hobby. I don't have a smart phone either. Honestly don't need it and although I had a more up to date cell phone before, Matt hadn't a clue how to use it. Not a technology person, my husband. We have a very simple cell phone which he can manage. I like him to carry it whenever he goes out alone  because of all the TIAs he had a year or two back.

To all of you who have been nagging urging me to see the doctor about my hip, I did so on Tuesday afternoon and she sent me for an Xray which I also did so now all I have to do is wait for results. I still forgot to take a pic of the damned snowman though. Wish I hadn't mentioned it.

Now this one is quick and easy and looks different.

Deep Fried Poached Egg Over Heirloom Tomato

Recipe courtesy of Claire Robinson

Serves 4


Ingredients

4 large eggs, whole, plus 2 large eggs, lightly beaten
1 cup unbleached all-purpose flour
1 cups panko breadcrumbs
Kosher salt and freshly cracked black pepper
7 to 8 cups vegetable oil
1 large heirloom tomato, cut into 4 thick slices

Directions

Prepare a bowl with ice and water. Line a sheet pan with paper towels.

In a 5-quart pot, bring 6 cups water to a boil over moderately-high heat. After the water has reached a boil, turn off the heat. Crack each egg into a ramekin and quickly add to the water. Once you have added all the eggs, cover the pot and set aside for 3 minutes.

Using a slotted spoon, very carefully lift the eggs out of the water and directly into the bowl of ice water to stop the cooking. Remove from the ice water and place on the prepared sheet pan.

Spread the flour on a plate and put the beaten eggs in a shallow bowl. In another shallow bowl, stir the panko with salt and pepper.

Carefully dust 1 poached egg in the flour, dusting off any excess. Transfer the poached egg to the beaten eggs, and then transfer with a slotted spoon to the panko. Coat with the panko and carefully place on a plate. Repeat with the remaining eggs.

Heat the oil in a heavy saucepan over high heat until a candy thermometer registers 350 degrees F. Using a slotted spoon, place 1 panko-coated egg into the oil and fry until golden brown, 10 to 15 seconds. Transfer the fried egg to paper towels to drain. Repeat with the remaining eggs.

Season the tomato with salt and pepper. Place 1 tomato slice on each plate and top each slice with an egg.

BYOC: Try this in early spring over some steamed asparagus. You can always add some fresh spinach to this for a crunch. Add the whole thing over a nice thick piece of crusty bread or English muffin for a fun brunch item.



Have a great day