Friday, May 6, 2011

A Little Fat Never Hurt Anyone: Two Best Uses of Rich Ingredients in Shrimp n’ Grits and Whisked Eggs


Two recipes for any palate – my favorite food, shrimp and grits, from my favorite author ever, and a lovely soon-to-be favorite in whisked eggs!

From The Trad: Pat Conroy’s Shrimp & Grits

Simmer grits 45 minutes.
Cook bacon.
Clean shrimp.
Douse tray with olive oil and add shrimp.
Season with sea salt and lots of pepper.
Bake for 10 minutes at 350. No need to flip shrimp over.
Plate bowl with grits and add a handful of shredded cheddar.
Add a tablespoon of bacon fat and stir until cheese melts. About 5 seconds.
Crumble bacon on top of grits.
Add shrimp.

And From Off Duty of The Wall Street Journal: Slow Cooked Eggs with Herbes and Creme Fraiche


Photographs by Tara Donne for The Wall Street Journal, Food Styling by Martha Bernabe

I love, love, love Northern Spy’s Whisked Eggs – I have been dreaming about them since I first had them and am just too impatient to wait on a weekend morning for them. Here, from WSJ, is Shinn Farmhouse’s (North Fork, LI) version. Will make these for boyfriend for birthday breakfast!

Serves 4

12 large fresh eggs, beaten
4 tablespoons crème fraîche
2 tablespoons softened sweet butter
3 tablespoons chopped herbs such as chives, tarragon, basil and parsley

What to do:

Crack eggs into a mixing bowl and season with salt and pepper.

Whisk eggs and add crème fraîche.

Place the eggs over a double boiler of simmering water.

Whisk eggs vigorously, keeping them creamy. When they begin to set, remove them from the heat and add the butter and herbs. They should have the texture of cottage cheese.

Serve with buttered toast or a biscuit.

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