This is a food site dedicated to cooking, not restaurants.
Our mission is to connect people, especially those in cities, to the resources and inspiration they need in order to use their kitchens more.
If you like the feeling of being elbow-deep in bread dough and staining your fingertips with beets, if you care about where your food comes from (from farms to greenmarkets to grocery stores), if you find the act of setting the table a way to honor the food you've made, and if you see your kitchen as a playground, this site is your home.
If you like to cook, and to do it with spirit, please join us - step into The Kitchen.
Yes!!!
Cool! Looking forward to this!
Very nice job!
My apron must be around here somewhere.
Nice job.
Nice to see it all come together this way. Looks great!
Like everyone else, I'm really excited about this. And to begin... what is pictured with this post? Looks like a very softly boiled egg? What else is going on in there?
Chickpea,
It's a soft-boiled egg with a sliver of toast - sometimes called "egg and soldiers" - you dip the toasts, or soldiers, into the egg. It's a comfort food from my childhood.
Glad you're here!
skgr
sooooooooooooooooooooooooo so so very excited!!!
the tip about the wine corks is PRICELESS
i can't wait to get home and find all my favorite corks and insert them into my pot handles
i'm especially excited for my lovely domaine rimbert "bunny" corks
i'm saving them for my special pots :-)
Okay, here's my question: how do you neatly saw the top off a soft-boiled egg? I usually destroy them in the process.
(Site looks great--very excited to compulsively check back!)
you can buy a nifty little gadget called an egg topper
they're very cool
you can get them at most good food gadgetry shops!
Yea! I love this new kitchen thing on AT!
Libby (doing my happy cook dance)
welcome back, sara kate! this is great! but it does mean that i absolutely have to move to an apartment with a kitchen. . .seriously.
this is great, thx for the site Sara Kate!
sarahB,
give the top of the egg a firm tap with your spoon
peel away the cracked shell, and saw through the soft egg
o egg cups . . . such a lovely specialty item . . .
Hey, I happen to be looking for a cute pair of egg cups for an Xmas gift -- along with a perfect soft-boiled egg recipe! Any ideas?
I'm so happy about this site -- beautifully done, and great posts so far (no surprise there!). Thanks!
Cath,
For nice white porcelain cups, try Sur La Table. For something more colorful, try Uncommon Goods (www.uncommongoods.com). Or if you want fun vintage ones, maybe Ebay is your ticket. There is a store in NYC called Mood Indigo (search for it on Apartment Therapy, he just wrote them up) that might have some egg cups. Good luck!
- Sara Kate
thanks guys! the egg topper goes on my christmas list...
(p.s. the last failed experiment involved a serrated knife. you don't want to know.)
oooh, I love any excuse to go to Mood Indigo. And I bet Sur La Table carries that egg topping gadget ... Good ideas, Sara Kate -- thanks!
That reminds me, I've been trying to read sarakate's blog for several weeks but it's always coming back as password protected.
Didn't it used to be at sarakate.typepad.com?
YAY!! I love real cooking! Glad this exists. Now you guys are covering all my obsessions: cooking, design and plants.
Welcome back! I look forward to sharing in all things culinary with the AT Kitchen crew!
This is most excellent! And I'm excited to see that it's veggie friendly (nice Raw featurette). YAY! :D
Congratulations. This site is great already.
About eggy soldiers. I thought that was strictly a British thing and have never heard in mentioned in the US. Another nice surprise!
BTW, I find a teaspoon the best way to scoop off the top of a soft boiled egg. One crack on the side to start it off and then dig the spoon right into that crack and the top should come straight off in the spoon.
Nice! The site looks fantastic!
BTW, the soft-boiled egg pic has me thinking about my culinary obsession of the past 3 weeks: the fried egg sandwich featured in the unbelievably cloying Adam Sandler movie "Spanglish" (which seems to be on HBO every other hour this month). Thomas Keller was listed in the end credits as the culinary consultant on the film; So, I'm assuming it was his recipe. Honestly, other than how luminous lead actress Paz Vega was the movie, the only thing that resonated for me was that damned fried egg sandwich! Crusty bread, yolk dripping as Adam Sandler, cut it in half... I've been obsessed with it. I was in Seattle last week and had a client breakfast at Earth & Ocean in the W Hotel. They had a good version of the sandwich but it had more "extras" (like guacamole) on it than the sandwich featured in "Spanglish." My poor client was bored to tears as I went on and on about my quest for the perfect fried egg sandwich.
Sara Kate ~
Just what I needed to get me inspired about cooking every night for my husband and two little ones. Thank you for the inspiration!
Enrique ~
Ahhh, the fried egg sandwich... a childhood comfort food. Yum. Must watch Spanglish in its entirety to see that part. (Yes, it does seem to be on HBO every hour this month.)
Been away for several days with holiday preparations and travel. It's great to hear all of your voices again!
am i allowed to send links to other blogs?
b/c i remember the -ist crew actually did a feature on making the perfect Spanglish sandwich not too long ago
they say the recipe is also available on the dvd in the extras section
mmmmm... hungry
Fascinated by this talk of the Spanlish sandwhich - between all of us, I think we can figure it out - what do you say?
For those asking about my old blog, sarakate.net - yes, it's now hidden. We took it down as we began to work on this new project - now The Kitchen should be your one destination. If anyone is interested in reading some old archives from my experience at the French Culinary Institute, I'd be happy to repost those somewhere (and highly edited - those posts were very long!)
Welcome all!
- Sara Kate
wow -- i'm really excited to add this to my daily reading. i'm sure you have tons of topics planned already, but i'd love to learn how to make pickles, if that's of interest to any of you out there...
Abby - I happen to have a post about pickles coming up... we're starting next week to make pickles for holiday gifts - watch for the Pickle Project thread coming next Monday.
- Sara Kate
woohoo! that's exactly why i wanted to make them. i need to give little gifts to 10+ coworkers and if i go out and shop it's going to be waaaay expensive. so i figure everyone loves pickles!
Congrats on the site! One more blog to add to a list of daily reads/hourly refreshes.
The Spanglish egg sandwich! I too have been pondering that sandwich. As I was watching the movie I became overwhelmed with a craving for a sandwich just like it (similar to cravings for chinese food while watching Eat Drink Man Woman). The combination of a great, drippy, oozing egg sandwich with an ice cold beer for dinner looks great to me!
Maybe there could be a separate post regarding just egg sandwich recipes? For some reason I envision the Spanglish egg sandwich as being almost an eggs benedict sandwich. I'll have to look more closely next time it's on HBO.
Between this blog and Chow Magazine, it looks like the food frontier is getting really exciting. I look forward to future posts!
ann! Thanks for the tip. Did a search and found the recipe on http://www.collectivedetective.com/missions/48/make-a-spanglish-sandwich
Here's what they posted:
The recipe comes from the DVD extras in the Adam Sandler flick Spanglish. Sandler plays a chef in the film and was trained to make said sandwich by famous chef Thomas Keller, owner of French Laundry. Below is that recipe.
Heres what youll need:
3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce (yes, its called butter lettuce)
1 teaspoon butter
1 egg
Preparation:
Cook the bacon until crisp, drain on paper towels
Place slices of cheese on one side of toasted bread. Place in toaster oven or under broiler to melt.
Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
On non-stick skillet, melt butter over medium heat. Fry egg, turning over briefly when the bottom is set (keep yolk runny)
Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius)
Place sandwich on plate and slice in half, letting yolk run down sandwich
Im told that making sure that the yolk doesnt break until you cut the sandwich is key.
This 1200 calorie artery clogger is worth the effort from everyone who has made it. Funny no one has much to say about the movie except for the sandwich recipe.
Wow Enrique! Thank you! I know what I'll be eating for lunch tomorrow.
I love the sound of a refrigerator humming and the slightly burnt smell of a self-cleaning oven. Hello, Kitchen!
Fantastico!!
I love it and am looking forward to learning from you.
would love to read about your experiences at the French Culinary, as I am considering going there myself next year!!