Bon Appétit

January 2009

Bon Appetit January 2009 Cover

Cover story
Dish of the Year / Anything with an Egg on Top

Not only is the egg the world’s most perfect food, it’s also one of the most economical ways to add protein and luscious richness to all kinds of dishes. And we can’t think of anything more sunny and inviting than an egg, poached or fried, sitting atop our favorite pasta, pizza, or salad. Take a crack at this fun new trend with the three inventive recipes that follow.

Pizza with Eggs, Roasted Red Peppers, Olives, and Arugula
Start making the dough one day in advance; it needs to be refrigerated overnight.

4 SERVINGS

DOUGH
2 tablespoons warm water (115°F)
1/2 teaspoon active-dry yeast
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
1/2 cup cool water (65°F to 70°F)
1 teaspoon coarse kosher salt
Olive oil

TOPPING
Cornmeal (for sprinkling)
Olive oil
3/4 cup drained roasted red peppers from jar, cut into 1/2-inch strips
1 cup Parmesan cheese shavings
1/3 cup Kalamata olives, pitted, quartered
1 1/2 teaspoons chopped fresh rosemary
4 large red onion rings (each 3 1/3 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 cups (lightly packed) arugula

DOUGH / Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.

Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.

Transfer dough to warm draft-free area and let dough rise, covered, until very slightly puffy, at lest 2 hours.

TOPPING / Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rights atop pizza, spacing apart. Slide pizza onto stone or baking sheet; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.

Eggs Benedict Salad
It’s the classic brunch dish – in salad form. Frisée, edamame, radishes, and red onions are sprinkled with prosciutto, then topped with a poached egg and hollandaise.

4 SERVINGS

SALAD
5 thin prosciutto slices
3 tablespoons extra virgin olive oil
7 teaspoons white balsamic vinegar or white wine vinegar
10 cups coarsely torn frisée (about 2 large heads; 9 ounces total)
1 1/4 cups frozen shelled edamame (soybeans),  thawed (about 8 ounces)
8 radishes, trimmed, thinly sliced
1/2 small red onion, thinly sliced
4 large eggs

HOLLANDAISE SAUCE
2 large egg yolks
3 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoons Dijon mustard
1/8 teaspoon coarse kosher salt
Pinch ground white pepper

SALAD / Preheat oven to 400°F. Arrange prosciutto slices in single layer on rimmed baking sheet. Bake until prosciutto is crisp, about 12 minutes. Remove prosciutto from oven; let cool on sheet. Coarsely crumble.

Whisk oil and vinegar in small bowl for vinaigrette. Season with salt and pepper. Combine next 4 ingredients in large bowl.

Fill another large bowl with cold water. Pour enough water into large skillet to reach depth of 1 1/2 inches. Add 1 teaspoon coarse salt; bring to simmer. Crack 1 egg into each of 4 custard cups or small bowls, keeping yolks intact. Gently slide eggs into simmering water. Cook just until whites are set, about 2 minutes. Using slotted spoon, transfer 1 egg at a time to prepared bowl with cold water. Reserve skillet with water. DO AHEAD Prosciutto, vinaigrette, salad, and eggs can be made 4 hours ahead. Cover prosciutto, salad, and bowl with eggs separately; chill. Let the vinaigrette stand at room temperature; rewhisk before using.

HOLLANDAISE SAUCE / Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°for 3 minutes, about 5 minutes. Remove bowl from water; whisk in last 3 ingredients. Cover to keep warm.

Toss salad with vinaigrette. Divide among plates; sprinkle with prosciutto. Bring skillet with water to boil. Using slotted spoon, slide poached eggs back into skillet; cook until heated through, about 1 minute. Using slotted spoon, divide eggs among salads. Drizzle with hollandaise.

COVER RECIPE
Fettuccini Carbonara with Fried Eggs
The fried eggs add extra unctuousness to a clever carbonara.

4 SERVINGS

8 large eggs
2/3 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano cheese
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
4 ounces thinly sliced pancetta (Italian bacon), finely chopped
12 ounces egg fettuccini
1 medium bunch  broccoli rabe (rapini), cut into 1/2-inch pieces

Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.

Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.

Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.

Top pasta with eggs and serve.