Some days I think that I could have a useful career as a rocket scientist or a brain surgeon, if only I had less food in my head and more useable information.Take my HSC (Higher School Certificate, the matriculation exams in Australia). I did very well. But what can I now remember of the text Educating Rita? That Rita makes a joke about liking Ferlinghetti served with Parmesan cheese. That the tutor (whose name I forget) likes his lamb "done to the point of abuse", that "you can incinerate ratatouille and it still wouldn't burn" and that his relationship finally ends because of a dish of Oeufs à la Crécy. Eggs with carrots. See what I mean? So much wasted memory-space.
Anyway. For the last 3 weeks our vegetable box has contained carrots. And it reached the point where some were beginning to be floppy, some were still firm and all of them had to be eaten. So eggs with carrots it is.
Strictly speaking, I think it is supposed to be poached eggs, but I really wasn't in the mood to try to poach 5 eggs, so I used boiled. I made a thick carrot puree - just carrots and a couple of onions boiled in vegetable stock, seasoned with nutmeg and put through the food processor - spread it in my oven-proof dish, topped it with the peeled eggs, coated each egg with a dollop of dill hollandaise and flashed it under the grill until the hollandaise bubbled. It was good! Don't know how I achieved it, but the eggs were delicious. The yolks were cooked through (Paul doesn't like runny yolks) but very tender and creamy and the whites firmly set without being rubbery. The flavours worked very well together and it was extremely filling.
So next time your kids say "Why do I need to read this? I'm never going to need to know about it" you can tell them that in 18 years time, that book might make you dinner.
17 comments:
Yummmmmm. Could I request an 'Ask Foodycat' for your hollandaise secrets? Hollandaise, florentine biscuits and fudge are the three things I just can't cook without them turning to culinary disaster zones.
The things your remember FC! That is great! I don't think I have heard of this before, and don't know if I would ever have thought to eaten it, but if you have made it and said it is good, then I will add it to my 'to do' list.
Cranky - in this case it was step 1, open jar, step 2, stir in dill. But there certainly can be an "ask foodycat"
HH - I know. Depressing, isn't it?
Oh, I have always said that about my brain too--what would it be like if we had all that extra space in there?
Groan.
The cause of education for girls could be set back 150 years if this blog fell into the wrong hands!
MM - with extra space I might be able to remember my friends' childrens names!
Mother - To be fair, I can quote those specific bits of Educating Rita 18 years after finishing school!
What a fabulous meal! I have done similar in spinach and in tomatoes but have never even thought of carrots. Great idea.
Very unique and it looks delicious.
I always forget the really important things and remember random trivia and things I have read too.
The photo won't download for me! Which is a shame because this dish sounds really delicious...also, tell me about it. I dread to think of what vital information has been shunted to make way for all the useless facts my brain holds...
Natashya - I love it with tomatoes or spinach! Or peppers.
Deb - it was quite unusual, but I'd do it again.
Laura - I wonder why the picture isn't coming down?
This reminds me of a chicken-less doro wat. But sweeter and carrot-ier. That color is gorgeous!
I can't stop thinking about spicy Ethiopian stews now.
Foodycat you are so cool. I love reading yor posts. Not only are they educational, but entertaining. :)
It is an Elizabeth David recipe I think? (or she reports it as she didn't invent them)
Heather - one day I am going to have to try Ethiopian food.
Teresa - that is so sweet of you!
Mother - I think you are right. I didn't check ED.
I've cooked eggs in tomato sauce before but never seen anything quite like this. It looks really good though!
Rit's tutor is called Frank. I'm playing him in a production at the Watermill Theatre Newbury. Trying to work out the significance of the dish and his relationship with Julia!
Sam - it was pretty tasty!
Tim - good luck with the play. I'm not sure about motivations, but it does show pretty clearly that Julia's relationship with Frank is pretty traditional. She cooks for him and throws strops when he is late/doesn't eat, which is pretty much all you see of her character. Sort of parallels the relationship Rita has with her husband where he wants her to have babies and continue with the visits to the wine bar. Both Frank and Rita are looking for something else.
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