Comments on: Steak and eggs for dinner http://blog.amber.org/2008/05/13/steak-and-eggs-for-dinner/ Thoughts of a minor lunatic Fri, 29 Aug 2008 22:36:04 +0000 http://wordpress.org/?v=2.6.1 By: petrilli http://blog.amber.org/2008/05/13/steak-and-eggs-for-dinner/#comment-52048 petrilli Fri, 16 May 2008 14:45:32 +0000 http://blog.amber.org/2008/05/13/steak-and-eggs-for-dinner/#comment-52048 When I have recipes, I do post them. Sadly, I rarely have a recipe for what I'm making. The frittata is a technique, not a recipe. A few eggs, some salt, Parmigiano-Reggiano, and whatever is going in it. The salad is composed of whatever is handy at the time. The basic technique is covered brilliantly by Marcella Hazan in _The Essentials of Classic Italian Cooking_ ("amazon.com":http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X), which is a book everyone should own. I tend to only make vinaigrettes at home. A teaspoon of dijon mustard, 2 tablespoons of vinegar (sherry in this case), a pinch of salt, then enough oil to "balance". I probably like my dressings more vinegary than most. When I have recipes, I do post them. Sadly, I rarely have a recipe for what I’m making. The frittata is a technique, not a recipe. A few eggs, some salt, Parmigiano-Reggiano, and whatever is going in it. The salad is composed of whatever is handy at the time. The basic technique is covered brilliantly by Marcella Hazan in The Essentials of Classic Italian Cooking (amazon.com), which is a book everyone should own.

I tend to only make vinaigrettes at home. A teaspoon of dijon mustard, 2 tablespoons of vinegar (sherry in this case), a pinch of salt, then enough oil to “balance”. I probably like my dressings more vinegary than most.

]]> By: eGlyph http://blog.amber.org/2008/05/13/steak-and-eggs-for-dinner/#comment-52043 eGlyph Wed, 14 May 2008 07:12:53 +0000 http://blog.amber.org/2008/05/13/steak-and-eggs-for-dinner/#comment-52043 Looks delicious. Why don't you publish your recipes or, at least, provide a link to? :) Looks delicious. Why don’t you publish your recipes or, at least, provide a link to? :)

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