i yearn to be creative beyond the screen-- my primary occupation is a graphic designer, which entails producing creative content 100% of the time.
so when i cook, i create in a different way, i create a dance.
moving from each corner of the kitchen, bouncing from prep, to clean up, to presentation, using various tools, textures, and tastes as my props, securely tied up in my apron costume.
cooking is my physical creative outlet.
MANY of my meals are a result of this kitchen dance. they do not follow recipes/choreography, but rather are an imaginative combo of:
[ingredients on hand]
[ingredients about to expire]
[ingredients that speak to me on the grocery shelves and in farmers market stalls]
today i created a quasi-contemporary piece: it utilizes the structure and foundation of published recipes (ballet) in order to tease out the tensions of breakfast items in a dinner salad space (modern).
2. warm bacon dressing (julia turshen's small victories cookbook)
<< can you spot the real eggs? ;)
i n g r e d i e n t s
the jammy soft boiled egg
1 egg, sat at room temperature for a bit
warm bacon dressing
2 pieces of bacon, combo of larger bites and smaller bits
splash of apple cider vinegar
dollop of creme fraiche (or heavy cream)
lil scoop of dijon mustard
glug of olive oil, if needed
leftover, days-old rustic bread, cubed
garlic cloves, with the peel on, as many as you want/have on hand
radicchio leaves, finely sliced
herbs (parsley + mint), roughly chopped
d i r e c t i o n s
in a bowl, combine radicchio and herbs with a a touch of olive oil and a good pinch of salt and set aside.
for the jammy soft boiled egg, in a saucepan, bring water to a boil. once boiling, take a slotted spoon and *gently* place egg into water. immediately set your iPhone timer to 6:30 minutes and slightly reduce heat so it is a mild boil, not raging boil. get an ice bath ready (aka a bowl with ice water) nearby because at e x a c t l y 6:30 minutes, remove the egg with a slotted spoon and place into ice bath for 3 minutes. crack the egg all over (starting with the fatty side of egg where there is an air pocket), remove shell, and give a quick rinse. slice down the middle and set aside!
for homemade croutons, place a sheet pan in the oven and set to 400F. while pan + oven are preheating, toss bread cubes, garlic cloves, salt, and generous coating of olive oil together in a bowl. using oven mitts, remove hot pan from heated oven and place oiled bread cubes + garlic cloves onto pan. make sure everything is evenly spread out and use your eyes/intuition on how long they should heat in the oven. i like mine barely golden because they harden up when cooling and i don't want to break my tooth on a super hard crouton. set aside to cool + have extras on hand for another salad or cassoulet maybe?! remove the peels of the roasted garlic and keep in an airtight jar for future use in sauces, dressings, smears, etc.
for warm bacon dressing, in a skillet, heat up bacon until cooked to your liking. remove the larger bacon pieces and set aside on a paper towel. turn off heat. for the remaining smaller bacon bits and fat in the skillet, splash in some apple cider vinegar (*it will sizzle!), creme fraiche, and mustard. using a small whisk (or fork?), whisk together these dressing ingredients until thoroughly combined. taste to see if your dressing needs a glug of olive oil if too acidic or needs some extra volume.
for assembly, drizzle warm bacon dressing from the skillet directly onto the radicchio salad bowl. toss to coat. transfer to a your bowl/plate of choice and layer the garlic croutons, larger bacon pieces, and soft boiled egg.