I was ecstatic! At the time I had a few ideas for my theme: Tutti Frutti was one. This idea involved just dishing out anything that involved fruits, any fruit. The second option was something that reflected my own philosophies about food. Slow Food would be the theme. Cooking or baking with locally sourced ingredients or artisanal products--whether meats, cheeses, wines, etc--from any country or region in the world
This option was geared towards promoting one of my passions, Farmers Markets, by encouraging other bloggers to visit their local markets and come up with an entry that utilized any product of combination of products purchased from a local farmer or that could be found at a neighborhood farmers market.
The third option was Eggs. I could not make up my mind about my theme but I knew I had plenty of time to decide between these three options.
Then last week Alberto emailed me to ask if I would be willing to host June’s IMBB instead of my scheduled July spot because of last minute scheduling issues regarding June’s IMBB’s hostess.
I then found myself in a bit of a conundrum. The summer months, especially June and July are
hectier busier than usual around these parts, not to mention I'm getting ready to leave, again, on a short holiday at the end of the month.
But, if not now, when? Next month's calendar is looking pretty jammed so even though I did accept Alberto's invitation only until today did I finally get an opportunity the chance to sit down and write the announcement.
So--drumroll, please!-- I'm positively giddy with delight to announce that this blog, Seattle Bon Vivant will be hosting Is My Blog Burning? No. 16 and the theme I've chosen is EGGS!
Ahh, eggs! Cultural symbol, ultimate comfort food. The egg is probably my single most favorite thing to eat. Even back in 85, during my very brief--one year—jaunt as a vegetarian, I opted for the lacto-ovo approach because I simply could not give up on these babies.
Eggs are not only versatile, elegant, beautiful but always delicious and never dull. As I child, some of my favorite kitchen memories involve eggs. I still remember how my mother, when baking with eggs, would reserve a small portion of the white at the bottom of one of the shells and with the smallest of kitchen tongs would hold the shell close to the stove burner-- her usual method for roasting red or green bell peppers-- to cook the bit of white for me to eat as a treat. The slightly burnt roasted taste is one of those gustatory and olfactory memories I carry with me to this day.
Then there were my experiments in baking, first cookies, then cakes and flan. My father’s Sunday breakfasts were he would whip us up one of his famous shrimp omelets -- the one he used to make in this funny moon shaped contraption he was so proud --or would fry us two eggs, over easy with freshly baked bread, ham and cheese.
My mother, on the other hand, loved her eggs too. Her breakfast egg custard, made with eggs, corn starch, milk, sugar, vanilla and lemon rind remains a classic to this day. And mum's scrambled eggs with salted cod, onion and garlic were always a hit too.
The family’s Tortilla Española with plenty of good potatoes, onions and olive oil, just madeor cold out of the refrigerator the next day is something I make on those occasions when I am feeling nostalic for family and home.
Then there was her famous pastelón, a lasagna-like layering of sugary sweet fried ripe plantains layered with meat and cheese and held together by beaten eggs, baked for an hour or so. And I mustn’t forget my aunt’s Natilla. Mmm, mmm!
An egg can make a meal as simple or as elaborate, as casual or as elegant and sophisticated as one wishes. Take the basic soft-boiled egg. Now top it with caviar and crème fraîche. Or a scrambled egg. Add some truffle butter to it and you have one of my favorite things to eat in the world.
A well made omelet is a thing of beauty and can make the dreariest of mornings a festive occasion with fillings as simple as ham and cheese or a few sorrel leaves, wild mushrooms (The Georgian Room makes a divine one) or roasted vegetables, to something as fancy as smoked salmon or fish roe.
Just to think about a plate Eggs Benedict makes my mouth waters. Andaluca’s Salmon Benedict is a treat everyone in Seattle should try at least once. And what about egg, the fish kind, salmon or flying fish, on sushi.
Or a little Iranian Sevruga from Seattle Caviar to top a dozen of their blinis with nothing else but crème fraiche and the thinnest, greenest, freshest sprig of chives. I have no problem polishing these off with a little bubbly (Schramsberg Vineyards Crémant is my favorite accompaniment) all by my lonesome.
And what about the simple pleasures of a schmear of lime or lemon curd on a warm piece of toast or croissant. An eggy brioche filled with just crème fraîche scrambled eggs, a Quiche Lorraine (Essential Bakery makes my favorite in town), or a homemade onion frittata? When was the last time you enjoyed a hot bowl of egg drop soup or had some egg noodles at home?
What could be tastier and more comforting than coming home after a long day of work to a simple supper of buttery and moist scrambled eggs with a slice of toast or two fried eggs over a bowl of fresh steamed rice with a little hot sauce garnish? Chips and egg? Fried plantains and eggs?
All this egg talk brings me to one of my favorite blogging events, Anthony and Jeanne's End-of-month Egg on Toast Extravaganza (EoMEoTE) and all the fabulously scrumptious entries that this most eggscellent blogging exercise has rendered.
Think of something like a sandwich of tomato, egg and ham, or bacon egg and cheese, of how it can really hit the spot like nothing else. Le Pichet’s Oeufs Plats Jambon Fromage or Café Campagne’s Oeufs en Meurette, a dish I often wax poetic about and have mention ad nauseum on this blog always makes me happy and I’d take it over even the fanciest of meals.
Now try to recall just a few dishes, both savory and sweet that require eggs or fish roe to turn them into little masterpieces (think the Salvador Dalí of the Spanish kitchen, Chef Ferrán Adria's of El Bulli's soft-boiled quail egg with a crispy caramel crust) or just plain comforting experiences at home. From breakfast items to breads, pastries, cakes, tarts, soups, pies, mouuse, soufflés, fruit curds, beverages, main dishes, appetizers or amuse bouches, the options are countless.
So whether you use chicken, duck, quail, ostrich, goose eggs, caviar, fish roe (milt and coral are also welcome) or egg beaters, regardless of whether said eggs come from your backyard, farmers market or local grocer's dairy section or gourmet merchant, post your entries to your blogs anytime between Friday, June 24th through Sunday, June 26th, 2005.
Please email me the permalink to your post no later than midnight of the 26th. The round-up should be ready by June 29th. See you then! :-)
For information about this and other food and wine blogging events, please visit with Ronald at ismyblogburning.com.