My ratio of cooking/baking to blogging is about 20: 1. I’m not one of those people who has to take photos of every meal or blog about it. And usually, Steve is not a big fan of the blogging impulse.
So, the other evening, when I more or less threw together a supper that looked a lot like breakfast and put it on the table, I was really surprised to hear Steve say, “Aren’t you going to blog it?”
Okay, then. I took a couple quick photos before we dug in.
The inspiration came from having some asparagus around. I remembered making something that had baked eggs on top of steamed asparagus. I never did find the recipe I was looking for, (though I later saw a similar recipe for asparagus with eggs that was called “Asparagus Milanese.”) — but I ended up making a variation with roasted potatoes and asparagus.
Here’s how it went: I cut up a few Yukon Gold potatoes and half an onion, tossed them in a tablespoon or two of olive oil and some salt and pepper and put them on a cookie sheet in the oven (400 degrees) to roast……
After about 15 minutes or so (20?) I tossed some asparagus on top of the potatoes (I also drizzled a little oil over them, and sprinkled on some salt) and then, after those were mostly done — the timing so far doesn’t need to be really precise–I cracked open an egg and carefully let it sink over the asparagus (if I’d had the aspagus a little flatter, the egg might have looked even better.) The original recipe calls for one egg for each person, by the way.
I just kept checking to see if the egg was as done as I like it, the yolk still a little runny (but not so much). A guideline for the eggs –between 8 and 12 minutes.
Oh, in the last minute or so, I sprinkled on just a tiny bit of grated pecorino cheese. Parmeggiano, Romano, or sharp cheddar would do as well. Or skip it.
While that was in the works, I decided some biscuits would go really well with this supper. The timing to do both these dishes and serve them hot is a little tricky though, unless you have two ovens (I don’t!).
I won’t write much about biscuits here, because years ago I wrote about that subject as well as I could, in an essay called “Still Living with a Biscuit State of Mind.” (it was published in Christian Science Monitor).
All of the above essay still applies, except I now dispensed with the two knives and just use my fingers to “cut,” or more precisely, rub the butter into the flour….
Oh, do you want the recipe?
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons cold butter, cut in four pieces
- 3/4 cup cold buttermilk
Heat the oven to 450 degrees. Mix the flour, salt, baking powder and soda together in a bowl and cut or rub in the butter until it’s in little pieces. Stir in the buttermilk with a fork until the mixture comes together as a moist, but not sticky dough.
Turn onto a floured board and knead just a couple times (you never want to overwork a baking powder/soda dough). Roll out the dough about 3/4″ thick with a rolling pin (or a wine bottle if you don’t have a rolling pin), cut into biscuit shapes with a biscuit cutter or the rim of a glass dipped in flour. You’ll have 10 to 12 biscuits or so. Any leftover dough can be just formed by hand into a little patty (or you can make them all this way).
Bake on an ungreased cookie sheet for about 10 minutes, or till they’re golden. Serve hot.
Tip: I like to roll out the dough, then fold it in half and roll again. This makes it so the biscuits break open neatly in the middle when you want to put on some butter, jam, honey, etc.