One of the first weekend cooking posts I read was by Caite where she talked about Zingerman’s Guide to Good Eating by Ari Weinzweig. It sounded so good and mouth watering that I had to get it for myself. The subtitle of this book is “How to choose the best bread, cheeses, olive oil, pasta, chocolate and much more”. Who wouldn’t want to know how to do that?
Indeed, the book is a very comprehensive guide to various types of food. It tells you everything about it, where it comes from, how it is grown/produced/made and how to tell the good from the bad. The book is well structured and comes with a lot of background info in neat little boxes and sidebars. I like the whole concept of it.
The foods that are covered are:
- Oils, olives & vinegars
- Grains and rice (bread, pasta, polenta, Italian rices, Spanish rices, wild rice)
- Cheeses (Parmigiano-Reggiano, Cheddar, mountain cheeses, blue cheeses, goat cheeses)
- Meat and fish (Prosciutto, Serrano ham, salami, smoked salmon)
- Seasonings (Pepper, sea salt, saffron)
- Honey, vanilla, chocolate, tea
Every section also provides a number of recipes, some very easy, some more complicated. I am going to share an easy one that still is delicious and great “to go”.
Spanish fried egg “sandwich”
- 2 tbsp fruity extra virgin olive oil, preferably Spanish
- 2 large eggs
- 2 slices crusty country bread
- Fine sea salt to taste
- Freshly ground black pepper to taste
In a medium skillet, heat 1 tbsp of the oil over medium-high heat. Crack the eggs into the skillet. They will bubble around the edges, making them crisp. Break the yolks with a wooden spoon and spread them over the whites a little and cook until set, 3 to 4 minutes. Meanwhile, toast the bread and brush it with the remaining olive oil.
Place 1 egg on each slice of bread and sprinkle with salt and plenty of pepper. Serve hot.
Suggestion: Wrap them and take them with you for a brown-bag lunch.
Weekend Cooking is hosted by Beth Fish Reads
Caite at A lovely shore breeze