After years of observations and careful analysis I have pin-pointed the major causes of my unproductiveness in grad school: perfectionism and its close relative, the fear of failure. And after a couple of days of wondering why I never write on this blog I realized it’s for the SAME REASONS! Namely, I want every picture of every step of the cooking process to be perfect and for each entry to be clever, poetic, or some other adjective to describe good writing. Well, the real kicker is that, although I’ve been really proud of some of my photographs, it’s really hard to get a nice picture when you don’t have great natural light, aka when it’s dark outside aka when most of us cook. So the only times I get “successful” photos is when I play hookie from school and cook in the afternoon or when I cook on the weekends.
Secondly, I rarely get a photo of the final product when I make something I’ve worked hard on or am really proud of because it’s either for a dinner party or it just disappears too fast. I always feel ridiculous pulling out my big camera in front of people to take pictures of food. I’m even shy about doing this around my roommates. Finally, while I’m a decent writer, I’m not particularly funny in writing. And I desperately wish I was. I mean, why else would anyone want to read this? It’s not like I’m a cooking expert with anything genius to say…
Well, I’ve decided to just get over all of this. I’m going to start writing posts with imperfect pictures and sometimes with very little text if I don’t have that much to say. My main goal over the next few weeks is to get out all of the back-logged posts (imperfections and all!) and share food that I like with whatever people read this. Hopefully there are a few of you…
Today for lunch I made these eggs poached in tomato sauce topped with grated pecorino romano cheese and served on toasted bread. I’ve been making this all the time ever since I found it on smittenkitchen.com about a month ago. It is my new favorite quick meal. It’s so wonderful because pretty much any tomato sauce will work. So you can follow the tomato sauce recipe below or use the leftover homemade mushroom pasta sauce like I did. It’s genius!!!
You’ll notice with this post that I didn’t take any pictures of the process of cooking this. If you want that, check it out here. In the meantime, I’m gonna keep gorging myself with tomatoes and eggs and relish in the flexible grad student lifestyle that allows me to do this on a Tuesday afternoon…
Poached Eggs in Tomato Sauce
from the smitten kitchen, inspired there by Martha Stewart
This tomato sauce is pretty good, but if you have another tomato sauce (in a jar, or leftover from another meal) on hand, that will also work. Just reheat it in a sauce pan/ dutch oven and start at step 2.
1 can (14 ounces) tomato puree
1 tablespoon olive oil
1 clove garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
Glug of red wine (optional)
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving
1. In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes. A few minutes before it’s done, I like to add a glug of red wine and let it simmer for a moment.
2. Gently crack eggs into tomato mixture, cover, and let cook 4 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
3. Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.