Garlic Scape Risotto with Poached Egg

INGREDIENTS (serves six):

1 bottle Ithaca Flower Power India Pale Ale

two cups of arborio or other risotto rice
2 tbsp olive oil
1/2 cup white wine
approx. six to eight cups of best quality vegetable stock, warmed (better to have too much at hand than not enough)
1 pound of garlic scapes, cut into half-inch lengths
1 onion, chopped
1 tsp dried thyme
1 cup grated aged Prima Donna cheese (it's a Gouda style cheese; any nutty Gouda will do)
1 cup mixed fresh herbs (we used chives, lemon thyme, and Italian parsley)
salt and fresh black pepper

6 eggs, cracked into ramekins
1 pot of water splashed liberally with white vinegar

1) Heat oil in a heavy-bottomed pot and add onions, sweating 1-2 minutes.
2) Add rice and dried thyme and toast until fragrant, about 4 minutes. This affects the consistency of your risotto; do not skip.
3) Stirring constantly, add white wine; keep stirring 1-2 minutes, until liquid is absorbed.
4) Add about a cup and a half of warm broth to the pot; bring to a boil and then reduce to a simmer. Again, stir constantly, until the liquid is mostly absorbed.
5) When nearly all the liquid is gone, add 1/2 cup more vegetable stock. Continue this process, stirring constantly, adding broth as needed, for six minutes. Meanwhile, heat your water and vinegar mixture for poached eggs until lightly boiling.
6) Add garlic scapes to rice. You should have about six to eight more minutes of stirring/broth adding/cooking left for the rice to be done, and meanwhile the scapes will turn tender and bright green.
7) After about 15 minutes total cooking time in the liquid, taste your rice. If it is too firm, continue adding liquid, tasting frequently. When the rice is done, stir in the cheese and turn off heat.
8) Slide eggs from ramekins into poaching liquid and simmer for exactly four minutes.
9) Meanwhile, add most of your herbs to the rice, adjust your seasoning, and plate the risotto into six bowls, each with a slight dip in the center for the egg.
10) After simmering for four minutes, use a slotted spatula to remove your eggs from the liquid; plate them in the center of the risotto, season, and sprinkle with remaining herbs.
11) Open Ithaca Flower Power India Pale Ale. Enjoy together.

THE BEER:

The beer is so freaking good. If you can get your hands on this brew, do so at once. Gabe and I love it when the locals really slam one out of the park--Ithaca is a New York brewing company, and we can very often find this on draft. Flower Power is both hopped and dry-hopped, and five different times to boot, which makes sense when one takes in the layered but extravagantly fruit-forward nose. Go ahead, take a sip of it. Let hints of pineapple and pine horse around with each other in your mouth. You could never regret such a thing. And they bottle, so do you have an excuse? No. Just pull up your bootstraps and drink this utterly delicious beer.

THE SEXY:

Think about making brunch, and the way the perfect oatmeal coats your palate in the early morning. Think about eggs, and the way that their insides gooze when poached, spreading their buttery justice all over whatever else you have on your plate. Think, for a moment--if you'll pardon me--about mornings following long nights and delightful acquaintances, perhaps even particularly delicious acquaintances, and then think about what you might want to cook for any...stragglers. Think about your loved ones...your family staying over, your best friend from out of town. What's the sexiest food possible? THIS FOOD. This food right here. Sexiest. Food. Ever to have. I made it with my husband Gabe, but I now consider it free game.

Baked Eggs in a Leek Nest with Sourdough

INGREDIENTS:
(Note: obviously, this recipe is open to endless variation. You could make the base of this dish out of hash browns instead of leeks, maybe baked tomatoes, why not shittakes?, throw some Parmesan or feta on top, whatever you like. Go crazy. Then bake the eggs 8-10 minutes in a 390 degree oven and serve with warm, fresh bread.)

1 massive or two smaller leeks, cleaned thoroughly, halved and then sliced thin (about 5 cups)
4 garlic cloves, minced or pressed
4 eggs
a big handful of fresh parsley and chives, chopped
2 oz. hard Italian-style dried sausage or salami (we used finocchio), minced fine
2 tbsp butter
salt and fresh black pepper
and to serve, sliced fresh sourdough (recipe link and tale follows)

1) Preheat your oven to 390 degrees.
2) Heat the butter in a cast-iron skillet until foamed subsides; brown it if you like. Mmm.
3) Add leeks. Season with salt and pepper and saute about 3 minutes.
4) When leeks have begun to soften, add minced or pressed garlic. Continue to saute, about 3 more minutes, until garlic is toasted and leeks are starting to brown and melt a bit further. Taste to adjust seasoning.
5) With a wooden spoon, make 4 little nests in your leeks. They should *not* expose the cast-iron pan beneath.
6) Add the eggs to your nests, like so. Crack sea salt and pepper over eggs. Add minced hard salami, sprinkling over pan.
7) Bake 8-10 minutes (10 for cooked very nearly through).
8) Dish up the eggs in the nests. Garnish with herbs. Best breakfast ever. Voila.
9) Get yourself a growler of Sixpoint Double Sweet Action from Whole Foods.
10) Enjoy together.

THE BEER:

Oh my lord.

So I joined Twitter about...oh, maybe six months back...because after all it's a free marketing tool and (more convincingly) my friend Leslie Klinger of Annotated Sherlock Holmes fame told me I was ridiculous not to be on a free social media site everyone follows and I should get with the program. (He is right in this evaluation, as he is right to laugh when I put ice in my Maker's.) I joined, and let me tell you, it is a challenge for me to come up with posts that DON'T have to do with food. (My handle is lyndsayfaye, if anyone cares.) My friend Melinda told me that she can't check my Twitter feed without getting hungry. I have reached, meanwhile, some stirring low points in 140-character statements of self. Examples:

...is going to cozy up for some niece and nephew time. I hope there are ninja turtles involved, of the teenage mutant variety.

...is uncannily skilled at forgetting to water Christmas trees. In my living room, in plain view. Thereby killing them.

...has decided that duck ragu=delicious thing to have in fridge. Can you put it in pasta? Check. Risotto? Check. Hash? Check. Soup? Check.

I'm really none too good at it. And I refuse to say things like "...is sitting on the couch watching The L-Word. Shane is hot." What was this section about? Beer, you say? Ah, yes. What does Twitter have to do with beer? Well, kids, I soon discovered after joining Twitter that apart from following interesting people, I can also follow WHOLE FOODS. This was a seminal moment. Because a few days ago, the lads from Sixpoint (best Brooklyn brewery ever) finished a concoction they're calling Double Sweet Action for their fifth anniversary. And with admirable haste, they dispatched it and themselves to the Bowery Whole Foods Beer Room and started passing it around. For free. Free Sixpoint Double Sweet Action. Where did I find this out?

Twitter. That's what a full circle looks like, ladies and gents. We grabbed our coats and flew down to Whole Foods with the swiftness of fleet pumas.

The regular Sixpoint Sweet Action is a supremely highly rated American Blonde Ale. We love it. And so when we asked the brewers what they'd done to make the Double Sweet Action and their answer was "Doubled the malts and doubled the hops," we were very pleased. It tastes more like an IPA than does the original, of course, but the honeyed overtones and the lush tangerine really even out the bitterness. Which makes it a perfect...brunch beer! And it's nine and a half percent alcohol! You'll be out of commission by two in the afternoon. You're welcome. Go get a growler.

THE BREAD:

Gabe made a sourdough starter. Actually, there are two of them, living in the fridge like brothers. I have named them Terwilliger and Newt. One is a wheat starter and the other is a white-flour starter. Now, I don't understand the first thing about baking (you follow rules??), but here's a good discussion of starters and sourdough recipes with pretty pretty pictures of sourdough toast. Gabe followed America's Test Kitchen's recipe here, but unfortunately you need a subscription to access it. The Test Kitchen is rock solid when it comes to baking things, however, and a subscription to their website is hugely worthwhile.

Like I said, I can't bake. Meanwhile, I got to eat it. It was soooo tasty. We had it with white bean chili, and with smoked mackerel, and with jam, and with butter and cracked sea salt, and with olive oil and balsamic. And we weren't sorry.

THE NEWS:

I have a short story in friends Jon Lellenberg's and Dan Stashower's Sherlock Holmes in America anthology called "The Case of Colonel Warburton's Madness." It was a hat trick to write it, because it's an "armchair" mystery: Holmes solves a case presented to him by Watson without ever so much as leaving his chair except to pour a couple glasses of wine for himself and the Doc (hey, it's me writing Holmes here, after all).

Well, the story was just selected for the Best American Mystery Stories 2010 anthology! Huzzah! I am so chuffed over that I can't tolerate myself. Thanks very much to Otto Penzler and Lee Child for picking it. I'm thrilled. And I will probably never manage to pull off writing an "armchair" mystery of any sort ever again.

Breakfast Strata with Beet Greens and Gruyere

INGREDIENTS:

1/2 your leftover day-old French baguette, cut into 16 1/2-inch rounds
3 tbsp. olive oil
1 3/4 cups half-and-half
6 large eggs
leafy greens from 3 large beets, washed thoroughly and chopped, stems removed
1 onion, minced
5 cloves garlic, minced or pressed
6 oz. (2 cups) grated Gruyere cheese
2 oz. grated Parmesan
2 tbsp Dijon mustard
1 tbsp brandy (optional)
---------------------------------
1 bottle Maredsous 10 Tripel from Brouwerij Duvel Moortgat NV

1) Heat the oven to 225 and bake bread slices in a single layer until completely dry and crisp, about 40 minutes, flipping them midway through baking time. Don't skip this step--it's vital to the texture.
2) Heat 2 tbsp. of the oil in a skillet and saute the onion and garlic until translucent.
3) Add chopped beet greens, season, and cook until just wilted, about 2-3 minutes. Place greens in a small mixing bowl when finished cooking and set aside. Some water will likely accumulate in the bowl--drain this, pressing greens with a spoon or spatula.
4) Oil the inside of a casserole dish with remaining olive oil.
5) Arrange half the bread slices in a single layer. Cover with half the beet greens, then half the cheese. Repeat with remaining bread, greens, and cheese.
6) Whisk eggs in a bowl; then incorporate 1 tsp. salt, pepper to taste, Dijon mustard, half-and-half, and the brandy if desired. Pour egg mixture evenly over bread layers, cover with plastic wrap, and leave in the fridge overnight weighted down with a box of sugar, bag of flour, heavy plate, etc. Don't skip this step either.
7) In the morning, let the dish stand at room temperature for at least half an hour, while heating the oven to 325 degrees. Sprinkle the Parmesan over the top, then bake strata until puffed and golden, 50-55 minutes. Cool 5 minutes.
8) Open bottle of Maredsous 10.
9) Enjoy together.

THE BEER:
One of Gabe's favorite beers, and one of mine as well, we got turned on to this sucker when I worked at the glorious Markt restaurant, which served (and still does today) only Belgian imports. What a great beer this is, and if you're having a festive brunch (I firmly believe that stratas require the presence of houseguests), what could be better than drinking a delicious, yeasty, pear-and-passion fruit nosed, 10% alcohol brew? Maredsous 10 is a little bit lighter in viscosity than you get from many other Belgian tripel styles, and a few people tend to take exception to this, but I think it's an asset. You get some caramel in the mouthfeel, but the alcohol is never present and it doesn't veer (as a few of these do) toward wondering after a sip whether you'll ever taste anything else again.

THE GLORY OF STRATAS:
So long as you follow the directions for the custard, which is based on a template from Cook's Illustrated (www.cooksillustrated.com), you can put literally anything you want in a strata. Cheddar. Asparagus. Ham. Shrimp. Smoked salmon. Red bell pepper. Herbs. Sausage. Snausage. Velveeta. Leftover roasted veggies. Pesto. Shrooms. Marijuana. Sky's the limit, kids.

THE HOUSEGUESTS:
Look who was here when we made strata! Josh and Brian! Hooray! We wandered around Christmas shopping and ate many, many Corner Bistro Burgers (pictured--finest burger in NYC, in our opinion), and sang songs with the hilarious piano player at one of the last, best, and oldest piano bars in the Village (Duplex), and generally made merry. Can't wait to visit them in Seattle, and cruise Pike's Place grabbing fresh things for Josh to cook for us.