Okay, so I was a little reckless on the shopping this weekend. Hmmm. How to salvage Monday night dinner? Well, let’s go do a fridge dive and see what we can make that’s good! Yeah! Asparagus. Yes. Me likey asparagus. Oh, there’s the speckled leaf lettuce from last week’s CSA drop from Harvest Moon. And farm eggs from Harvest Moon. I can do something with this! Look what I did!
Yep. Steamed some asparagus. Washed some speckled lettuce. Plopped a poached farm egg on it, with a tangy, little river of homemade Champagne vinaigrette, some salt and pepp – and there you have a nice, light Monday night dinner with a glass (or two; okay, three, shut up, no judging on this blog) of nice South African Chardonnay. You could add some bacon or prosciutto if you wanted (but mine’s frozen), or you could add some shaved Parm or Grana Padano (too lazy). You could also add some roasted peppers (no peppers in this house right now). It’s just about finding what you got, thinking for five minutes and putting it together and enjoying it.
Here’s all I did:
Monday Night “Make it Work” Dinner
The pictures pretty much tell the story. I’m not even going to write up a “recipe” because this is about being creative. But I will give you 3 easy steps:
1) Do a fridge dive. Asparagus? Snap off the tough ends, and steam for five minutes. Let cool a bit. No asparagus? how ’bout some green beans? Some broccoli? Use it!
2) Poach an egg (or two if you’re really hungry). Just crack an egg into a small dish, bring a pan of water to a simmer (not a boil! eggs do not take well to boiling violence!), and ease the egg into the pan. Two minutes usually does the trick. Retrieve the swimming egg from the simmering ocean with a slotted spoon and rest the spoon on a towel or whatever.
3) Arrange your clean, fresh lettuce leaves on a plate, top with the asparagus, drizzle with preferably homemade vinaigrette (1 C. olive oil, scant 1/2 C. champagne vinegar, a Tbl of Dijon, a small drizzle of honey, lots of salt and pepp. This makes enough to last you a week or more. Taste as you go to get the oil/vinegar ratio that you like).
I chose this DMZ Chardonnay (De Morgenzon cellars, in the Stellenbosch area of South Africa)and it was perfect -just enough of the classic, oakey, buttery, richness of Chardonnay – but not overkill. I got it at Wine Styles (my new favie neighborhood wine shop. It’s a chain, so look for one in your area.)
It’s kinda fun and satisfying to use your noodle to make something outta nothin’ — work with what you’ve got! Bon Appetit. Have a good week!