tipsy eggs and forest fries

My dad has been making cottage fries since I was a little kid. He used to make all kinds, from spicy cubes doused in salsa, to salt and vinegar potatoes that tasted just like chips.
The trick to perfect cottage fries every time is to use baked potatoes that are chilled overnight in the fridge. The potatoes take on a firm, but tender consistency that holds up perfectly in the frying pan.
These cottage fries are of the salt and vinegar variety but are also full of sweet, spring shallots and studded with succulent portobello mushrooms.
Serve with tipsy eggs for a well-rounded vegetarian breakfast.

Forest Fries~ serves two
2 baked potatoes, kept in an airtight container overnight in the fridge
1 portobello mushroom, gently washed and diced
1 spring shallot, fine julienned
apple cider vinegar
salt
black pepper
olive oil

Start a pan with olive oil and toss in the shallots. Sprinkle with salt and pepper, then add the mushrooms. Keep the oil on hand in case they dry. Once the mushrooms begin to darken, cube the potatoes (skin on) and toss them in with a generous splash of apple cider vinegar. Be sure to add a little more oil if it looks dry so that the potatoes will brown properly. Stir to let all sides of the cubes become crisp. Taste a fry and add vinegar and salt to your preference. Serve with tipsy eggs.

Tipsy Eggs~ serves two
2 eggs
white wine
water
butter
salt
hot paprika

Start a pan with a pat of butter on medium heat, being careful not to let the butter darken. Whisk the eggs with a few Tbs of water and a Tbs of white wine. Add a pinch of salt and a sprinkling of paprika. Scramble the egg with the butter. Serve with forest fries and fresh, chopped 'flatleaf' parsley.

Stuffed Squash Blossoms

This post has been moved to tiramipursuit's new website. Find it here.
Thank-you!

Capellini Pomodoro with a Poached Egg

For some reason, I was craving capellini with a poached egg even though I have never eaten such a thing before. I googled it and apparently people put poached eggs on pasta all the time, so I didn't feel so weird. I also cooked up some chard from the garden. I did some 'scissor-cooking' tonight and chopped all the greens with kitchen scissors. So easy!
Max and I got Italian food last week and on top of the pasta was freshly chopped parsley. For some reason, it totally changed the dish and tasted fantastic! Olivia kindly picked some basil and I cut that up with some parsley from my aunt and uncle's garden. So delicious. And the egg really was just what I was craving (:

And Olivia found the camera! But I really haven't gotten the hang of indoor pictures yet, thanks for your patience with the funky photos.

Capellini Pomodoro with a Poached Egg
you will need:
capellini, cooked
your favorite tomato sauce
two eggs
chopped parsley
salt and pepper

I poach eggs in a pasta strainer, you know the ones with a handle? I think that's called a strainer...no, it's called a spider! My mistake (: I set the spider into the boiling water and crack the egg into it. That way the egg doesn't get everywhere and when it's done, you just lift the egg out and tip it upside down onto a dish.
So, warm the sauce in a pan and add the cooked pasta. Stir to ensure an even coating of all the pasta.
Plate the pasta, then set the egg on top. Crack fresh pepper over the top and add a little salt over the eggs. Sprinkle with parsley et voila!
Bon Appetit