Weekend Cookbook Challenge #2 – Winter Comfort Food January 31, 2006

Wcb2_2 This challenge couldn’t have come at a better time. My "weekend cookbook challenge" has really been "week-long life challenge". Work stress, relationship turmoil, and the dsl that had fallen and couldn’t get up was really starting to take it toll on me. (the dsl is finally fixed hence the reason my weekend recipe is posted on Tuesday – sorry Ali!)

To me, comfort food = easy. So, when pushed to the limit and wanting something that’s going to soothe me, I throw all diet and food woes aside and go for the gusto. I turned to Jacques Pepin’s Fast Food My Way. I have made several things from this cookbook and they are all solid, simple meals. I made "Bow Tie Pasta with Fried Eggs and Cheese". Simple pasta and cheese and a gooey egg. How could this not make you feel better!?

Bow Tie Pasta with Fried Eggs and Cheese – 4 servings

12 ounces farfalle (bowtie) pasta – I used penne because it is what I had on hand and the ridges catch the egg yolk well!

1/4 cup extra virgin olive oil

1 tablespoon minced chives – i didn’t have any so i used garlic and red chili flakes

1/2 teaspoon salt & 1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

8 large eggs

1 1/3 cups grated Swiss cheese

Bring water to a boil, cook pasta until done to your liking. Meanwhile, put the EVOO, chives, salt, and pepper in a bowl large enough to hold the cooked pasta. When the pasta is ready, remove 1/2 cup of the cooking liquid and add it to the bowl. Drain pasta well and toss with ingredients in bowl.

Melt 1/2 tablespoon of the butter in each of two nonstick skillets. Break two of the eggs into each skillet and cook, covered, over medium high heat for about 2 minutes until the whites are just set. Spoon 6 ounces of pasta onto warmed plates and sprinkle on a heaping spoonful of cheese. Place 2 eggs on top of the pasta, add a little more cheese, and then a half ladle of pasta. (The egg yolks should be visible through the top layer of pasta). Cook remaining eggs and plate the same way.

Comments

Tiffanie Jan 31, 2006 07:01 am

This looks interesting and delicious. I’ve never seen anything like it before. I’ll have to try it as soon as possible.

Alicat Jan 31, 2006 09:01 am

mmmmmmm..looks fabulous and very comforting and delicious and and and.. lol. Great post! Thanks so much for participating! :)

Alice Feb 2, 2006 07:02 am

Looks excellent…and I’m with you…comfort = fast and easy!

tami Feb 2, 2006 09:02 am

tiffanie – i think the rule is…a gooey fried egg makes everything better :)
ali – thanks for hosting!
alice – thanks for commenting. someone suggested to me that i drizzle a little truffle oil on this. i’m so doing that next time!

MM Feb 3, 2006 06:02 am

Yes, yes! Eggs on anything is always comfort food to me. Lovely! By the way, saw your post on Chubby Hubby’s about a creamed spinach recipe using boursin. Can you share that please?

Aliat Feb 3, 2006 12:02 pm

Thank you for partcipating! The round up can be found here:
http://somethingsoclever.typepad.com/weekend_cookbook_challeng/2006/02/wcc2_roundup_.html
:o) ~Alicat

Tanja Feb 6, 2008 03:02 pm

Just made this very dish last night, one of my faves as well. Mentioned it to a friend, who then forwarded your blog. Getting the word out about eggs/cheese/pasta!