Williams Sonoma sent me their new catalog for cooks the other day. It's loaded with pots, pans, utensils & gadgets. A person would need a warehouse size kitchen to house all the gadgets in the mag. And I have to say this - I just don't get it. Do you really need to use a separate gadget for every function? Who really needs a meatballer? All that's required are your two hands. There's something nice about meatballs not all being exactly the same size. Variety is good.
One thing really caught my eye - A six cup stainless steel egg poacher. I really have a thing for poached eggs. I could eat them everyday with the yolks, of course. My fondness for them comes from my grandmother, who serves them over toasted Italian bread with butter & fresh tomatoes. About five months ago, I was in Rhode Island visiting my family for a weekend & Momma made me some for breakfast. Up until then, I never really paid attention to how or what she used to create them. I was probably too busy chatting/gossiping with other family members. Well, since I made the decision to learn all of her recipes, I've been watching everything she does in the kitchen like a hawk. She used an old steel poaching pan that cooks three eggs at a time. I asked her how long she's had the pan & she said, "Probably for as long as we've had you." I developed quite a fascination with that thing. I got up early & cooked eggs for my grandparents on my last day there. Later that same day, as I was packing to return to NYC, Momma presented me with her old (well, not too old) egg poacher. At first, I told her I couldn't take it cause she's had it for many years, but she insisted. I have to tell you, I love it & use it all the time. When I saw the new shiny 6 egg poacher in the W.S. catalog my heart leapt out for a minute. Cooking 6 eggs at once would totally rock! But, there's something nice about using the same pan that my grandmother cooked - way too many poached eggs to count- for her family for years. So, I'm not going to get the shiny, new, fancy pan. I'm going to keep the one that Momma passed on to me & hopefully pass it on to my kids. I now realize that the reason her poached eggs were always the best is because they were created with so much love.
Your post made me think of my own grandmother who taught me everything I know about cooking. She was a cajun chef who owned a cafe for many years.. and spent all of my summers with her since my mother worked. There was one pan in particular that I loved sooooo much. It was just a little 4 cup magnilite (sp) pan.. and in that she'd make me lunch every day.
My mother still has it.. I hope she passes it down someday.
You are very lucky to have such great memories of your grandmother. I'm sure the eggs you cook in your family's poacher will taste a million times better than any cooked in the williams Sonoma poacher.
I have seen those old cookers....they look like they work so well! This is funny, because I made Eggs Benedict yesterday morning, and was grumbling at my messy poached eggs! (it was still yummy, just messy)
Such a beautiful poached egg tray! Such beautiful eggs in them! I'm beaming, here.
I love poached eggs. Love 'em on toast, love 'em on buttered spinach, love 'em on polenta. Nigella Lawson has a recipe for kale and chorizo cooked together, turned into a bowl and topped with a poached egg. I can't tell you how many wrinkled noses I've seen on my friends when I describe this dish to them, but it's really delicious. I don't know if it's South Beach correct, but it's definitely low-carb. ;)
Incidentally, I agree with you on Moira's cardamom rolls. If I didn't have so much to do at work tomorrow, I'd call in sick just so I could stay home to make them. :D
Brenda- I hope you get your grandmother's pan passed down to you. Giao- I do not have a hollandaise sauce(lowfat)in my recipe collection, but I'll look for one & pass it on to you. Bakerina- That Nigella recipe sounds so good & South Beach friendly. I'm going to look for it & make it this weekend.
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10 Comments:
110704616266130024">At 7:49 PM,
Anonymous said...
Your post made me think of my own grandmother who
taught me everything I know about cooking. She was a
cajun chef who owned a cafe for many years.. and spent
all of my summers with her since my mother worked.
There was one pan in particular that I loved sooooo
much. It was just a little 4 cup magnilite (sp) pan..
and in that she'd make me lunch every day.
My mother still has it.. I hope she passes it down someday.
Brenda
At 12:30 AM,
Bailey said...
You are very lucky to have such great memories of your grandmother. I'm sure the eggs you cook in your family's poacher will taste a million times better than any cooked in the williams Sonoma poacher.
At 7:37 AM,
Jessica Moreau Berry said...
This post is so sweet! LOL
I have seen those old cookers....they look like they work so well! This is funny, because I made Eggs Benedict yesterday morning, and was grumbling at my messy poached eggs! (it was still yummy, just messy)
At 10:22 AM,
foodiechickie said...
That is a sweet story!
At 10:32 PM,
Anonymous said...
Such a beautiful poached egg tray! Such beautiful eggs in them! I'm beaming, here.
I love poached eggs. Love 'em on toast, love 'em on buttered spinach, love 'em on polenta. Nigella Lawson has a recipe for kale and chorizo cooked together, turned into a bowl and topped with a poached egg. I can't tell you how many wrinkled noses I've seen on my friends when I describe this dish to them, but it's really delicious. I don't know if it's South Beach correct, but it's definitely low-carb. ;)
Incidentally, I agree with you on Moira's cardamom rolls. If I didn't have so much to do at work tomorrow, I'd call in sick just so I could stay home to make them. :D
Bakerina
At 12:31 PM,
Dawn Falcone said...
Brenda- I hope you get your grandmother's pan passed down to you.
Giao- I do not have a hollandaise sauce(lowfat)in my recipe collection, but I'll look for one & pass it on to you.
Bakerina- That Nigella recipe sounds so good & South Beach friendly. I'm going to look for it & make it this weekend.
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