Put an Egg on Top

As it has come to my attention, putting an egg on top of pretty much anything is one of the hottest foodie trends. I started noticing it here and there on cooking shows, and then I saw an article (Anything With an Egg on Top) in bon appetit magazine that showed that eggs can be put on anything and can be cooked any way - fried, poached, whatever. And more and more you see this trend on TV and in restaurants. You see fried eggs on top of pizzas and salads quite a bit.

So, I decided to put a couple of fried eggs on top of some homemade pizza. I just hosted an Inauguration Pizza Party (Go Obama!) where I made several different types of pizzas. But for my more, how shall I say, "safe" eater friends, I stayed away from the adventurous egg and made other delicious pizzas, including a margherita pizza, a white pizza with spinach and mushroom, and my specialty white pizza with italian sausage, zucchini, yellow squash and mushroom. And my boyfriend made an avocado, bacon, and onion bbq pizza.

But anyway, I had leftover pizza dough and some leftover ingredients. So I made a white pizza with cremini mushrooms, avocado, yellow tomato, sweet

onions, and of course fried egg. I'm not a big fan of the sunny side up egg, even though it looks prettier, so I cooked the eggs till crispy on the edges and then flipped them over for a little. The outcome - pure perfection. The ingredients all melded together for a sinfully delicious bite. The crispness and slightly sweet crust, the mildly tart and sweet tomato,the creamy yet savory avocado, the bite of the sweet onion, the earthiness of the mushroom, that oooy gooyness of the cheese, and of course, that comforting, tender bite of egg with lightly salty crispy edges and a warm creamy center that runs down your lip ever so slightly with the first bite into the yolk. Ahhh... yes, this was a perfect pizza.

So, for any skeptics out there or non-egg fans, I urge you to go out there and give the egg a chance. You don't know what you're missing. It really is a great ingredient and/or food topper. Just take a look at the pictures and you will see. But better yet, taste for yourself ;-)

Another Site

Hello All of My Foodie Friends,

I just wanted to let  you know that I have joined a foodie network at foodbuzz.com.  It's a fun networking site, kinda like facebook, but for foodies.  It's fun to exchange ideas, recipes, pictures, and restaurant reviews.  So if you get a chance, check my profile on that site at www.foodbuzz.com/foodies/us/florida/boca_raton/profile/maureen+-+foodie+du+jour.  

Adventures with Squid Ink Pasta

My tale of squid ink pasta is somewhat disappointing. I was at my local indoor farmer's market when I spotted a long plastic bag filled with long, thin, black strands. On closer inspection, I saw that it was dried squid ink pasta! "What a treat!" I thought to myself. Being the curious foodie that I am, I decided to buy it and cook it up.

There weren't really any clear instructions on the package b/c it was mostly in Italian (a good sign, I thought). It said to cook for 12 to 15 minutes. So I boiled the noodles, but then came out a grey, wormy-looking pot of pasta. I overlooked the very drab color and gave it a taste... Hmmm, it lacked any distinct flavor. I had heard that squid ink pasta was supposed to be salty and a little sweet, but really, I couldn't tell to much of a difference between this grey mess and regular pasta.

But, with my culinary skills, I was able to turn this aesthetically displeasing pasta into a tasty dinner by adding sundried tomato basil sausage, grilled eggplant, yellow squash, onions, garlic, and fresh parsley and olive oil. And then with a couple of drops of white truffle oil, it was magnificent! So, I won't try THIS brand of squid ink pasta, but I would try another one if I was assured that it wouldn't turn grey and that it had a distinct flavor. I would welcome any suggestions.

Warning: The picture looks pretty gross, but if you had just closed your eyes and took a bite, you would forget all about the greyness =)