Baby Frisée With Poached Egg And Pancetta Food

FRISéE SALAD WITH POACHED EGG

Steps:

• Combine the lettuce, herbs, red pepper and croutons in a large bowl.
• Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
• Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

BABY FRISéE WITH POACHED EGG AND PANCETTA

Steps:

• Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
• Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
• Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
• Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
• Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
• Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
• Gently crack each egg and open it directly over the simmering water.
• Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
• Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
• To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
• When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
• Carefully place the drained eggs on the dressed frisées.
• Season to taste with salt and pepper; scatter pancetta over the eggs.
• Garnish each plate with freshly made crostini; serve immediately.

SAUTéED KALE WITH CHICKPEAS AND PANCETTA

Steps:

• Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
• Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
• Serve hot.

FRISEE SALAD WITH LARDONS AND POACHED EGGS

Steps:

• Fill a large, deep skillet 2/3 full with water, and bring to a boil. Reduce to a simmer and add white vinegar. Place frisee in a large bowl; set aside.
• Cook bacon, stirring occasionally, in a medium skillet over medium-high heat until golden brown, about 6 minutes. Remove bacon, reserving fat, and set aside. Add shallot to pan; cook until translucent, about 2 minutes. Add vinegar; bring to a boil, swirling to combine. Season with salt and pepper and remove from heat. Add bacon.
• Break an egg into a small bowl; holding bowl just over simmering vinegar water, gently slide egg into water. Repeat with remaining eggs. Poach 1 to 2 minutes (longer for firm yolks). Transfer to a paper-towel-lined plate.
• Return vinaigrette to stove to rewarm if necessary. Pour over frisee and toss gently to combine. Divide evenly among 4 serving plates. Use a slotted spoon to remove poached eggs, and place on the slice of white bread to drain. Top each salad with one egg. Season eggs with salt and pepper. Serve immediately.

FRISéE AND WILD MUSHROOM SALAD WITH POACHED EGG

Steps:

• Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25 to 30 minutes. Cool up to 2 hours.
• Place large bowl of cool water near stovetop. Pour additional water into large skillet to reach depth of 2 inches. Add 1 tablespoon lemon juice and generous sprinkling of coarse salt to skillet. Bring water to simmer over medium heat. Crack eggs, 1 at a time, into water (whites may spread). Simmer until whites are cooked through and yolks are still soft, occasionally spooning water over, about 3 minutes.
• Using slotted spoon, transfer eggs to bowl of cool water. Reserve skillet with poaching water. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Bring reserved skillet of water to simmer. Rewarm eggs 1 minute.
• Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season dressing to taste with coarse salt and pepper. Add frisée, radishes, and mushrooms and toss to coat. Divide salad among plates. Top each salad with poached egg and serve.

FRISéE AUX LARDONS

Steps:

• Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
• In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
• For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
• Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
• Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

BABY-FRISéE SALAD

Steps:

• For salad:
• Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
• For vinaigrette:
• In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.