HUEVOS ROTOS (BROKEN EGGS) RECIPE – NYT COOKING
Provided by: Ali Slagle
Total time: 30 minutes
Yield: 4 servings
|1/3 cup extra-virgin olive oil, plus more as needed|
|2 teaspoons smoked paprika|
|1/2 teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne|
|Kosher salt and black pepper|
|2 pounds new potatoes, cut into 1-inch pieces if necessary|
|1 medium onion, finely chopped|
|4 garlic cloves, finely chopped|
|Lemon wedges, for serving|
|Flaky sea salt, for serving|
- In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
- Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
- Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
- To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.
@context http//schema.org, Calories 417, UnsaturatedFatContent 18 grams, CarbohydrateContent 45 grams, FatContent 23 grams, FiberContent 6 grams, ProteinContent 11 grams, SaturatedFatContent 4 grams, SodiumContent 745 milligrams, SugarContent 3 grams, TransFatContent 0 grams
OLD CUBAN COCKTAIL RECIPE
Total time: 05 minutes0S
Prep time: 05 minutes0S
|6 Mint leaves|
|45 ml Rum – 6-10yr old Caribbean blended rum|
|22.5 ml Lime juice (freshly squeezed)|
|15 ml Sugar syrup ‘rich’ 2 sugar to 1 water|
|2 Angostura or other aromatic bitters|
|22.5 ml Champagne Brut|
- SHAKE first 5 ingredients with ice and fine strain into chilled glass
- TOP with champagne
Calories 194 calories
How do you make sauce espagnole?
Learn how to make Escoffier’s classic brown beef-based Sauce Espagnole – one of the five iconic Mother sauces of French cuisine. Add a teaspoon of beef fat to a sauce pan and set over medium heat. Add carrots, celery and onion to beef fat and fry for a couple of minutes till fragrant. Add tomato paste and fry for another couple of minutes.
What is espagnole used for in cooking?
It’s commonly used as a starting point for a number of sauces, most famously demi-glace. To make demi-glace, you’d combine equal parts espagnole and brown stock along with additional mirepoix (and probably another sachet) and reduce it by half (hence demi ).
What do the Spanish eat for breakfast?
As you may have noticed, the Spanish don’t go heavy on their breakfast. A typical breakfast is usually just a combo of toast and coffee (or tea or juice). That said, pan con tomate makes a fantastic breakfast not only for flavor (you can’t go wrong with tomatoes, garlic, and olive oil!) but for health reasons. 18. Spanish Pork Skewers
Can I use store-bought beef stock to make espagnole?
You can use store-bought beef stock for making your espagnole, but make sure to use a low-sodium or, if at all possible, unsalted stock.