Spaghetti Carbonara with Poached Eggs

I mentioned this in my last post, and I feel a bit weird about announcing it over the internet, but here goes: Over the holidays Jordan proposed, and I said yes. It has been a magnificent couple of weeks, full of celebrating with friends and family. Jordan told me that the wedding is off if I go on a “wedding diet” and I assured him that it wouldn’t happen, because it can’t happen. Because everywhere I turn these days someone is pouring me a glass of bubbly, and then refilling it, and then refilling it again. Let me tell you friends, it is hard to stay sober when you’re recently engaged.

So this post is against all the new years resolutions, and against the very principle of a wedding diet, because it is hang-over food.

Spaghetti Carbonara, or “bacon and egg bascetti” as I used to call it when I was wee, it basically just that- bacon, eggs, parmesan, and loads of black pepper. You don’t need to cook the sauce, it cooks as the it’s tossed with the hot pasta. You can easily make this without the poached egg of course, but there is something about adding that makes the pasta feel like breakfast. Which is sometimes just the ticket.

Spaghetti Carbonara with Poached Eggs

1 lb Spaghetti

7 Eggs (use good quality free range organic ones, it really will make a difference)

400g Bacon (good smoky stuff please!)

200g Parmesano Reggiano, or Grana Padano

Salt and Pepper

Cut the bacon into ½ inch pieces and cook them in a small frying pan over medium heat for about 15 minutes, or until they are crunchy, but not burning.

Strain the fat off into a jar of can. Put the bacon aside.

Fill a large and a medium sized pot with water and bring to a boil.

Meanwhile grate the parmesan and mix it in a large bowl with 3 of the eggs and healthy cracking of black pepper.

When the large pot of water comes to a boil, season it liberally with salt and cook the pasta to the directions on the package.

Just as the pasta is done and you’re about to strain it, crack the eggs into the remaining medium sized pot.

Strain the pasta and add it, and the bacon to the egg and parm mixture. Stir vigorously until it has completely combined, making sure it doesn’t curdle.

Divide among 4 bowls.

Using a slotted spoon remove the eggs from the water- testing to make sure they are done by gently poking at the yolk and white with your finger, ensuring that the white is hard but the yolk is soft.

Put the eggs on top of the pasta and enjoy immediately!

Sunday Salads- Semolina Crusted Cauliflower with Arugula and Capers

Phew.

The last month has just about taken it out of me. Valentines was very near the death of me. For serious.

The thing about doing the pastries for 4 different restaurants is that, when one is busy usually all of them are busy. And then it gets crazy.

Post Valentines there will be lots of deep breathing, lots of yoga, and lots of writing. I know I’ve been bad to you you all lately. I just haven’t had a chance to breath lately.

But now is the prime time to start again, to write again, and to eat salads again.

This one is one of my all time favourites, one I make pretty regularly and one that gets lots of praise every time I do. It’s full of super crispy cauliflower, peppery arugula and the sharp acid of capers. It’s admittedly, not one of the healthiest salads I make, I know it, and you could bake the cauliflower if you wanted to, I have and it’s still good, but there is just something about it when it’s pan fried in bubbling olive oil that just makes it better. It might make everything better.

Semolina Crusted Cauliflower with Arugula and Capers.

1 head of Cauliflower

1 cup Semolina Flour

1 cup Olive Oil

Half a Lemon

1 tsp Dijon Mustard

1 tbsp Capers- I like the really little ones if you can find them

2 cups Arugula

Bring a large pot of water to a boil

Mix a tsp of salt with the semolina flour in a medium bowl.

In another medium bowl mix together the lemon and mustard and slowly mix in a couple tablespoons of olive oil. Taste and add salt to your liking.

Meanwhile cut the cauliflower into small-ish florets.

Generously salt the water and blanch the cauliflower for about 1 minute.

Drain it well and immediately mix it into the semolina flour and toss to coat.

In a large saucepan over medium- high heat warm about a quarter of a cup of olive oil.

Put in half the cauliflower and fry until it’s nicely browned.

Drain off the oil, and put the cauliflower into the bowl with the dressing.

Repeat this process with the rest of the cauliflower, adding more olive oil as needed.

Mix in the capers and arugula and serve immediately.