Watermelon, Avocado, Tomatoes and a Perfectly Poached Egg on Arugula

These days life goes like this
Wake up, check that off of some list
Gotta be a little something more than this
The bottom of my coffee cup.**lyrics from Bon Jovi’s Summertime

We’ve talked about lists before (here and here), it’s nothing new and as I was compiling yet another list I started to wonder how many lists I’ve made over the years. I usually start a templated list if I find myself creating the same list more than twice, or if I do the same stupid thing twice, or …

At the risk if sounding a little crazy (ok, maybe a bit more than a little!) I thought I’d share a few more lists I keep (don’t worry, it’ll just be the titles, not the entire list!)

Books that I’ve read (title and author): I started this list about 27 years ago after a couple of times I had purchased the same book twice because they had changed the cover graphic and I thought it was a new novel from that author (soooo annoying)! I wish I had done the same for movies (I tend to block out the ones that sucked and for some reason we keep wanting to watch them).

Menus for dinner parties: again, this list goes back 20 years, started it so I wouldn’t duplicate meals for the same guests. I used to keep this list in a notebook but about five years ago have switched over to electronic lists in my Notes/Reminders on my iPhone.

Preferences or allergies of my friends and family: This is really a no-brainer because it keeps things simple and you won’t poison one of your friends.

Work outfits: I started this list for my very first full-time job so I wouldn’t wear the same thing twice in a week; the list took a hiatus for about fifteen years (read, I got bored) but I’ve recently started it again because my memory isn’t as good as it used to be.

General household measurements, like table sizes for table cloths, window sizes etc.

General shopping lists for standard items, for example  I keep a list of everything I buy at Costco and then I need only to check off the things I need on that trip.

Wish lists, we always seem to come up blank when we ask each other what we’d like for Christmas, but I know darn well we had a bunch of things in mind over the year.

My favourite restaurants: from time to time I am asked where to eat out in TO so instead of reinventing the wheel, I keep a running list that I review every so often and that way I just copy and paste that list into an email.

My shopping routes in NYC, Chicago and Paris: I know that sounds pretentious but we don’t go that often that I sometimes forget about that little tucked away place (kitchen gadget store), plus it’s handy if I get asked.

Travel wardrobes: This is a list of outfits I put together for various holidays, it’s handy if we go to the same place at the same time of year, I start with that list and amend as necessary. This list also helps me remember all the accessories needed for specific outfits (I’ve forgotten a belt or scarf before and that just makes me annoyed because I refuse to buy something I already have a perfectly good one at home). It also helps me maximize the clothes by coordinating pieces to make more than one outfit. Somehow I always end up tossing in a few extra things just in case (never can have too many shoes, Kristy!)

General ideas: in the old days I’d keep a pad and paper beside my bedside just in case I come up with something great in the middle of the night, now it’s in my iPhone.

Christmas Baking: I like to change it up a bit year to year and a year is a year!

Christmas cards: to whom I sent and from whom I received.

Cottage menus: but you already know that: I found a Meal a Plan app that I’m trying out, it stores recipes and pantry items (including inventory), you create a meal plan calendar and it pulls your shopping list for you. Once I’ve used it a few more times, I’ll do a review.

Blog post ideas: self explanatory.

So you see, I’ve designed my list keeping in a way that will save me time and headaches for things I do often! And there is one more list for this post: the ingredient list for this tasty recipe. This recipe just happened one morning at the cottage when I didn’t just feel like a plain poached egg on toast. Combining the rich avocado and setting it off with the sweet watermelon really worked; I also added a drizzle of balsamic just to make things interesting.

Do you make lists to help keep you organized or because you have a bad memory? Share what you make a lists of in the comments, it may help someone organize a bit better.

A surprisingly tasty combination of flavours!

Makes enough for lunch for two

Ingredients:

• handful or two of arugula, washed and dried
• 2 slices watermelon, cubed
• 1/2 avocado, sliced
• 4 compari tomatoes, cut into quartered
• 2 eggs, poached perfectly
• 4 tbsp balsamic vinegar
• 1 tbsp EVOO
• 1 tsp Dijon mustard
• salt and pepper to taste

Directions:

1. On each of two plates, place a handful of arugula, casually top with cubed watermelon, sliced avocado, quartered tomatoes and one perfectly poached egg.
2. Combine balsamic, EVOO, Dijon and salt and pepper (be careful though, the Dijon has a lot of salt in it already) and whisk. Drizzle over each salad evenly.

The runny yolk adds to the richness of the dressing, that’s why the dressing is just drizzled and not tossed!

 

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Cucumber Ribbon Pickle and Poached Egg Salad

Recently I had a couple of encounters, not the alien kind but the kind of encounters that you don’t expect after 30 plus years! We were meeting a friend up on Bloor at our local pub for dinner one night and this gentleman stops me on the street and calls me by name. He was so happy to see me but I had no idea who he was; it turns out that he was in my grade school way back before dinosaurs and he recognized me! I didn’t recognize him because he was a very skinny and short kid with a crazy ‘fro and he became quite a tall and portly adult with close cropped hair.

Later that same week we ventured to our local Home Show to walk around and day-dream about our next renovation when this woman approaches and asks if I had gone to U of T (University of Toronto) and as soon as I looked at her I recognized her from way back in the mid 80’s! Two totally unexpected encounters in one week. Has this ever happened to you? I’d love to hear about it.

I was trying to find a way to use the wasabi pearls without being too predictable and this salad was the perfect solution! The lightly dressed salad plays up the subtle sweet and sour Asian flavours in the cucumber pickle combined with the luxuriously creamy soft poached egg yolk. The cucumber pickle was so tasty, I would have it on its own too!

I’m still at odds about the use of the other two pearls, so if you have any ideas, I’d love to hear about them.

A refreshing Asian flavoured salad

Cucumber Ribbon Pickle and Poached Egg Salad with Wasabi Pearls

Serves 2 as a light meal or 4 as a starter

Ingredients for the salad:

• 4 handfuls of mixed greens (I used spinach and arugula)
• 20 grape tomatoes cut in half
• 1 tbsp cilantro, roughly chopped
• 1 tbsp green onion, roughly chopped
• 1 heaped tbsp wasabi pearls (click here for recipe)
• 1 cup English cucumbers, sliced into very thin ribbons (see note)
• 1 soft boiled egg per serving

Ingredients for the dressing:

• 1/4 cup rice wine vinegar
• 1/4 cup water
• 1 tsp toasted sesame oil
• 1/2 tsp soy sauce

Directions for the cucumber pickle:

1. Combine all of the ingredients for the dressing and heat either in the microwave or stove top until just about boiling. Pour over the cucumber ribbons in a non-reactive container and allow to sit for 15 to 30 minutes.

Directions for the salad:

1. Put equal amounts of the mixed greens into each of two or four bowls, top with equal amounts of the cucumber pickle (reserve the dressing) and tomatoes.
2. Add one poached egg per bowl and garnish with the chopped green onion and cilantro.
3. Distribute even amounts of the wasabi pearls into each bowl and drizzle with a tablespoon or two of the dressing into each bowl.
4. Serve immediately.

The pale green wasabi pearls are a burst of flavour

Breaking into the yolk to make a delicious, creamy dressing

No, they are not some weird green fish eggs, they are wasabi pearls!

I just needed a bit of colour on a dreary winter’s day

Tips:

• Use your vegetable peeler to make paper thin cucumber ribbons.
• Don’t peel the cucumber to give it some substance.

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Poached Egg on Lentilles du Puy Salad with a Dijon Mustard Vinaigrette

I must apologize, we were away for a couple of days after Christmas so I haven’t been as attentive with responding to comments and commenting; thanks for understanding.

This salad has become a staple in our home and would have been a great alternative to the Paella for our progressive dinner. I had trouble finding the authentic Lentilles du Puy until I spotted them in our Superstore for a fraction of the cost, but they are from Alberta! I read that the soil conditions are similar to that of Du Puys in France, 500g for about $2.75. I have yet to taste them to compare to the French lentils, but as soon as I do, I will update this post.

You have Charles at Five Euro Food to thank for this post. On my last entry for Lentilles du Puy, he mentioned he goes for lunch to a small bistro and they serve this salad with a poached egg on top. Here is his comment verbatim, it was so inspiring: “Hi Eva, this is one of my absolute favourite lentil dishes – the place I eat it serves it with small cubes of raw carrot which provide a lovely texture and… the pièce de résistance on top… a soft poached egg. Seriously, you HAVE to try that. Cracking open the egg so the yolk runs out over the lentils… it’s so lovely!” Of course, you just knew I HAD to have it. And at a risk of making JT SICK TO DEATH of this salad, I made it again (Luv you JT). Unfortunately, the photos are at night so they are crap, but you can certainly see the most deliciousness of the cracked yolk flowing over the lentils…it was very delicious and highly recommended.

PS. This time, I even added the small cubes of carrot to be sure I had the same experience. Thanks again Charles.

What an AMAZING idea Charles, thanks so much!

Serves 4-6

Ingredients:

• 1 cup lentilles du Puy (French green lentils) picked over and rinsed
• 3 cups water (the original recipe has 6 cups but you have to drain the remaining water)
• 1 onion, finely chopped
• 3 pancetta slices, chopped (about 3-4 table spoons)
• 1 garlic clove, finely minced
• 1/4 teaspoon dried thyme
• 2 fresh flat-leafed parsley sprigs plus 1/2 cup leaves, finely chopped
• 1 red bell pepper, finely diced (about 3/4 cup)
• 1 yellow bell pepper, finely diced (about 3/4 cup)
• 1 carrot, finely diced (about 3/4 cup)
• 4-6 poached eggs

For vinaigrette

• 2 tbsp white-wine vinegar
• 1 tbsp white balsamic vinegar
• 1 1/2 tbsp Dijon mustard, or to taste
• 1-2 tbsp cup EVOO

• 1 bunch arugula, coarse stems discarded, washed well and spun dry

Directions:

1. In a heavy saucepan render the pancetta to a crispy consistency. Remove pancetta and add the onions and sweat until transparent. Add the garlic, type and parsley sprigs (reserve the leaves). Cook for about 1 minute.
2. Add the lentils and sauté for another minute, add the water all at once and simmer, covered, 20 minutes. Stir in bells peppers and simmer mixture, covered, until lentils are tender, about 10 minutes. Lentils may be made 2 days ahead and kept covered and chilled. Reheat lentils before proceeding with recipe.

Directions for vinaigrette:

1. Transfer 2 tablespoons lentil-cooking liquid to a medium bowl and whisk in vinegars, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk dressing until emulsified.
2. Drain lentils (if required, I didn’t have to) well in a sieve and discard parsley sprigs. Toss lentils with chopped parsley and vinaigrette and season with salt and pepper.
3. Just before serving, arrange arugula decoratively around salad, or serve without as is pictured below.

The wonderful yolk breaks into the most luxurious sauce over the tangy lentilles, it is quite a lovely flavour and texture experience

I retook this picture because I really didn’t like the light in the earlier ones. I also folded in baby Arugula into this version and laid it on a Kale salad.

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Quinoa Tabbouleh and a Poached Egg Dock-side

The weather was unbelievable on the May long weekend. We couldn’t help ourselves to drag the table down to the dock and two chairs so we could have lunch right on the water.

The sun was so bright, my photo turned out a little ‘hot’

The recipe is the similar to one I posted some time ago, but I changed it up so here it is again. It’s so versatile that you can put anything you desire in it. AND what was new and different was the amazing poached egg on top (yes, I had the egg yolk on this one, I figured I earned it!).

The yolk just oozed all over the tabouleh making it so delicious and rich. That little sprinkling of feta sure didn’t hurt either!

Quinoa Tabbouleh and a Poached Egg

Serves 4 (or two for lunch with leftovers)

Ingredients:

• 1 cup Quinoa
• 2 cups water
• 2 tsp sea salt
• 1/3 each red, yellow and orange peppers
• 2 green onions
• 1 cup halved grape tomatoes
• 1/2 cup chopped fresh parsley
• 6 mint leaves
• 4-6 cloves finely minced garlic
• 1/2 cup lemon juice
• Sea Salt
• 2 tbsp crumbled sheeps milk feta
• 2 or 4 poached eggs

Directions:

1. Add salt to water and boil.
2. Toast Quinoa for a couple of minutes in a dry pan – moving around so it doesn’t burn (when you hear it pop, count to 5 and remove immediately)
3. Add Quinoa and cook for 12 minutes on a soft boil, or until all the water is soaked into the Quinoa.
4. While cooking the Quinoa, add minced garlic to lemon juice, allow to sit.
5. Remove Quinoa from heat and add lemon juice and garlic mixture, mix well. Allow to absorb and cool.
6. Chop all veg into similar sized pieces (I like about 1/4″ dice).
7. Chop parsley and mint finely.
8. When Quinoa has cooled, mix everything together. Serve with a poached egg over it and crumbled feta.

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