From PFI Customer Sarah
6 eggs4 Tbsp creamSaltfreshly ground pepper3 Tbsp butter4 slices buttered toast, crusts removed and cut into 8 triangles2 Tbsp anchovy paste8 anchovy fillets1 small bunch watercress
Beat the eggs lightly and add in the cream, salt and pepper. Spread the toast with anchovy paste and arrange on a serving dish. Melt the butter in a heavy-bottom saucepan over low heat. Pour in the eggs and cook very slowly over low heat, stirring constantly with a wooden spoon. Be careful not to over cook as the will continue to cook after you remove them from the heat. Take them off the heat while they are still on the runny side. Divide the eggs into equal portions on to the toasts, garnish with rolled anchovy fillets and watercress and serve right away with a nice cup of tea.
(from Great British Cooking by Jane Garmey)
2 1/2 cups grated good cheddar cheese1 ounce butter1/2 cup strong ale2 tsp Colman dry mustardSalt and pepperbuttered toast points
Melt the cheese and butter in the ale in a small pan. Stir over low heat until the cheese is completely melted. Stir in the mustard salt and pepper. Arrange the toast points in an oven proof dish, pour the cheese mixture over the toast and broil until the cheese is bubbling and brown. For a not very traditional version use steamed cauliflower in place of the toast.
This is also sometimes called Welsh Rabbit.
This is an invention of mine. It’s a rustic torta. I didn’t invent rustic tortas but I invented this one. What’s a rustic torta? It’s sort of like a composed quiche. VERY simple. Incredibly popular dish from Feeding Frenzy. I made it at a party recently and as usual it disappeared.
Preheat the oven to 375 degrees.
3 Granny Smith or other tart baking apples – core, peel and slice them into 1/8” rings.
1 sweet onion. Peel and slice this into 1/8” rings as well.
½ pound or more of a crumbly gorgonzola cheese – preferably real Italian Gorgonzola Piccante, but we used to use domestic for business and people loved it anyway.
3 eggs, a cup of heavy cream and salt and pepper to taste. Whisk these together in a bowl. Beat them until frothy.
Line a well-greased 9” tart or pie pan with puff pastry. I use store bought puff pastry. Don’t be a hero. Be like me. Use the store bought. I get mine at PFI, of course. Good stuff. Leave it on the counter for a few minutes and it will be thawed enough to work with. When lining the pan, the edges of the pastry don’t have to be smooth or fluted or anything. With puff pastry, ragged edges look cool and handmade. By the way, the one in the photograph was made using a pie plate. I inevitably use a tart pan instead now. Much prettier.
Into the lined tart shell, layer half the apples, half the onion and then half the cheese. Repeat. It’s nice if you can do the layering in a pretty, tartlike way, but don’t sweat it. At the end of the layering process you should have a nice, tall mound.
Now, carefully and slowly, pour the egg mixture over and into the layered ingredients. Carefully and slowly because it's so easy for all the egg mixture to end up all over your counter. Let the egg mixture find all the cracks and crevices. If you need to, lift some of the top layer of filling up a little bit to allow it to distribute more evenly.
Bake in the preheated oven until golden brown and well-set – it can take 40 to 45 minutes, depending upon your oven.
I like this best at room temperature. Some like it best hot out of the oven.
The basic template (lined tart or pie pan filled with stuff and bound with beaten egg) can be used for almost anything to good effect. Use your imagination.
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Big John's PFI 1001 6th Avenue South Seattle, WA, 98118, USA
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