Friday, August 5, 2011

The Bossy Chef Becomes......

.... well the Bossy Chef.  After two  new additions to the family and a few years of blogging under my belt I have realized that I have no desire for a fancy smancy blog, nor do I have time for 12 hour processes and 2 hour photo shoots, so I am starting new with the Bossy Chef Blog.  It will be the same as this blog is now it will just be a little more fitting.  Please join us at:

And if you have little sweet peas in your life you can visit us here for fun kid food.

Now... put your mouse on the link and click.... follow me and leave lots of comments... a new recipe awaits you over there... well this recipe to be exact... :)

Asparagus with Eggs and Pumpernickel Crumbs
adapted from Richard Blais Food and Wine


2 teaspoons unsalted butter, softened (I used olive oil to make it dairy free)
**1 thick slice of pumpernickel bread (use your favorite gluten-free bread to make it gluten-free or leave it out all together and top with oven crisped pancetta)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 medium white onion, minced
2 tablespoons capers, drained and coarsely chopped
1 teaspoon raspberry vinegar (oh... I thought I had some but I didn't so I used Sherry vinegar)
3 tablespoons parsley (which I forgot to add so just sprinkled around the dish
salt and freshly ground pepper
16 medium asparagus spears, trimmed
4 large eggs


Preheat the oven to 375. Spread the butter on the pumpernickel bread. Bake for about 4 minutes, until crisp. Let cool, then break the toast into 1/2-inch pieces.

In skillet, heat the 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the capers and vinegar and cook, stirring, for 30 seconds. Remove from the heat. Stir in the parsley and season with salt and pepper.

Light a grill or heat a grill pan. Drizzle the asparagus with oil an season with salt and pepper. Grill over medium heat, turning, until lightly charred and crisp but tender, 5 minutes. (I did mine in the oven for 7 minutes)

Meanwhile, bring a saucepan of water to a boil. Add the eggs and simmer over moderate heat for 4 1/2 minutes. Transfer the eggs to a bowl of ice water; keep the water simmering. Gently crack the eggs all over and careful remove the shells, keeping the eggs whole.

Return the shelled eggs to the simmering water to heat through about 30 seconds (here is where my lack of attention to detail in recipes comes in. I saw the photo and assumed they were poached eggs, so that's what we made. I thought it was better and easier that way personally. I am not a fan of soft boiled eggs really. It should be really gooey or really cooked in my opinion.

Arrange the asparagus on the plates and top with the onion relish and the eggs. Season with salt and pepper. Scatter the pumpernickel crumbs on top and serve.

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