tartine – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Mushy Peas on Toast with a Fried Egg /2015/06/06/mushy-peas-on-toast-with-a-fried-egg/ Sat, 06 Jun 2015 20:00:39 +0000 http://www.audrey74.com/?p=3717 Mushy Peas Giulia Doyle

Jordana was in town for work and we met up for dinner. It’s nice to hang out with blogger friends in real life. We had a lot to catch up and did so we some great drinks and food!

We ordered a mushy pea toast with a poached egg to start. Sounds a little strange, right? While we liked the combination of flavours, it lacked salt and the sous-vide egg was a little bland and seemed forced, so we decided to re-create it at home. It’s easy to make and we liked our home-made versions better than the restaurant one. Enjoy!

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Mushy Peas on Toast with Egg

Cook Time: 10 minutes

Yield: 1 toast

Ingredients

  • 1 piece of sourdough bread, toasted
  • 1 egg, fried with soft yolk
  • 1/2 cup of peas
  • 1 pat of butter
  • salt, pepper
  • paprika
  • 1 tablespoon of crumbly goat cheese

Instructions

  1. Melt butter in a small sauce pan, add peas and sautee until soft. Season with salt, pepper and paprika. Mush with food processor or large spoon.
  2. Spoon peas on toasted bread, top with fried egg, season with salt and pepper and top with crumbly goat cheese. Serve immediately while egg is hot and peas are warm.
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Mushy Peas Giulia DoyleMushy Peas Giulia Doyle

]]> Ricotta Toasts with Prosciutto and Nectarines /2014/09/03/ricotta-toasts-with-prosciutto-and-nectarines/ Wed, 03 Sep 2014 12:42:47 +0000 http://www.audrey74.com/?p=3236 ricotta Audrey'sI use ricotta here and there, mostly to make my white pizza or bread pudding. I usually default to buying a tub at the grocery store and calling it a day. Ricotta at the store can be pricey and usually has a bit of a grainy texture. I’ve been hearing that it’s super easy to make yourself, so I decided to try it this past weekend. And it turns out that it’s a cinch to make and tastes much better than any ricotta found in an expensive plastic tub.

Since nectarines are bountiful at the market, and Aran inspired me with her tartines, I decided to add a dollop of ricotta to fresh cranberry flax seed bread, top it with some fresh nectarines and a slice of prosciutto. I drizzled some with honey and others with balsamic vinegar. It’s the perfect late summer lunch!

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Ricotta

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: About 1 cup

Ingredients

  • 1 liter of whole milk (about a quart)
  • 1/4 cup of cream
  • 3 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of white wine vinegar
  • salt and pepper

Instructions

  1. Add milk and cream to a medium pan and bring to a simmer. This will take about five minutes and you'll notice bubbles around the edges and bubbles almost forming in the middle. Turn off heat.
  2. Add lemon juice and vinegar and stir gently. Let sit about 5 minutes.
  3. In the meantime set a large bowl on your counter, top with a fine mesh sieve and cover with cheese cloth, muslin or a clean thin kitchen towel.
  4. Gently pour milk mixture into sieve and let the whey drain. You can gently stir the cheese to drain the liquid faster. Let sit between 20 and 40 minutes, depending on how thick you want your cheese. The longer you wait, the thicker it gets.
  5. Scoop into bowl, season with salt and pepper, stir and let cool in fridge. Top pizza, bread or crackers and enjoy.
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* ricotta recipe inspired by Victoria,   Aimée  and Martha Stewart

ricotta audrey's

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