Taking a momentary break from Amsterdam... but not to worry, I shall return tomorrow. (Or rather it will return to me. I will spend tomorrow trying to brave the newly-frozen "lakes" that are now covering the city after a day of freezing rain.)
Besides international travel, the other thing that I have not been able to keep my camera away for is cooking. I adore cooking. I adore food. I adore taking pictures of food I've cooked. So I may occasionally intersperse some mouth-watering shots. And recipes?
Why not.
Who says a (lapsing) photography blog can't also include photos of food, and directions for how to make said food?
So, I introduce you to:
Uovo al piatto con pomodori
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Serving Size: 3
Ingredients:
4 tbsp olive oil
1 onion, small, finely chopped
1 lb tomatoes, peeled, seeded, chopped
2 tbsp basil, chopped
6 eggs
salt
pepper
Directions:
1. Heat oven to 375 degrees F.
2. Heat oil in shallow, ovenproof dish. Add onion, cook to golden. Add tomatoes, cook 5-10 minutes or until very soft. Stir in basil.
3. Break eggs one at a time into layer on top of tomatoes. Season with salt and pepper.
4. Dot with butter if desired. Sprinkle with cheese.
5. Bake 7-10 minutes or until whites are set and yolks are still soft. (Cheese will not be browned.)
6. Garnish with basil.
Notes:
Works great in individual ramekins, but adjust amount as necessary.
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