Wednesday, February 8, 2012

More Woes Of a Thee-A-Ter Widder

Once again, I find myself a thee-a-ter widder.

In fact, J is pretty much booked solid for the next three months.

So, as a dutiful househusband, who is attempting to turn over that proverbial new leaf, I am left to my own devices, and newfound love of twigs and berries, to create healthy and satisfying dishes for my director/playwright/actor man.

Here’s what I came up with for tonight.

Quinoa with Thyme and Tarragon Caramelized Onions, Spinach and Poached Egg

Quinoa is a fabulous, protein rich grain that is extremely filling.  The onions and the yolk make for a delicious sauce that will warm you up on a cold night! Make sure you keep that water swirling for a perfectly poached egg.

1 medium yellow onion, sliced

3 Tbl olive oil

4 sprigs thyme

2 small sprigs tarragon (plus more for garnish)

1 tsp tarragon vinegar

2 tsp balsamic vinegar

1 tsp honey

4 cups baby spinach

1 clove garlic, minced

2 extra large eggs

2 cups cooked quinoa

salt and crushed red pepper to taste

In a small saucepan, heat 2 Tbl oil over low heat.  Add onions and season with a sprinkle of salt and crushed red pepper.  Make a bundle with the herbs and add to onions.  Cook over low heat for approximately 15 minutes until onions become transluscent, stirring occasionally to prevent burning.  Once the onions have begun to brown, deglaze pan with tarragon vinegar.  Cook for 2-3 minutes until vinegar has been fully incorporated.  Add honey and balsamic, and continue to cook until onions are a deep caramel color.  Remove bundle and set onions aside.

Fill a medium, deep-sided pan with 3 inches of water and a splash of white vinegar.  Bring to a simmer.  While the water is heating, heat the remaining 1 Tbl oil in a large sauté pan.

Here is where things are going to come together quickly.

Once the water simmers, gently swirl the water in one direction and add eggs, one at a time.  Keep the water swirling, and the egg whites will cover the yolks.  While the eggs cook, add garlic to the sauté pan and cook for about one minute.  Add spinach and wilt.  If you time it right, the spinach and eggs should be done at the same time (about 3 minutes).

Divide quinoa into two soup bowls or salad plates.  Layer spinach and onions.  Using a slotted spoon, remove eggs from water allowing excess water to drain off and plop those suckers on top.  Garnish with some sprigs of tarragon, salt, and red pepper.

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