Brunch: Poached Egg Sandwiches With Watercress & Shallot

We braved the crowds at Monterey Market this weekend and returned laden with cheap, locally grown produce (I still do not know how they manage to charge so little for California-grown organic fruits and veggies...)

One of my favorite finds was watercress - a green I really like but rarely buy because it's often too pricey or just looks downtrodden (although the Berkeley Bowl does usually have incredible watercress).

I'd clipped several recipes that involve poached eggs over the years (all neatly stored in my recipe file, of course) and had found my mind wandering back to them over the past few days, particularly when I was hungry... I did not end up following any of the recipes but I did look them over for inspiration before I got started assembling my concoction.

The end result was quite nice - both hearty and fresh and somehow felt very European and sophisticated. It whetted my appetite for more poached egg creations - I'd like to try something involving tomatoes sauteed in garlic next time and there is always the spinach and hollandaise sauce combo (a.k.a. Eggs Benedict) which I love.


Poached Egg Sandwiches With Watercress & Shallot

Ingredients

• Eggs - use one per slice of bread (try to buy free range, organic eggs - they taste better and are better for you and the environment and they come from happier, healthier animals)
• Bread - I used rye but an english muffin or some other bread would do nicely
• Watercress, washed and dried
• Shallot, thinly sliced
• Vinaigrette
• Cheese - I used cheddar but think that many other cheeses would work well - anything on the soft and creamy or hard and melty side would be good

Directions

1. Poach the eggs to desired hardness - I like the yolk to be a little soft

2. Slice the bread and cover the slices with cheese and broil until bubbling (depending on your broiler, anywhere from 30-60 seconds)

3. Toss the watercress with the shallot and dressing

4. Top the cheese toasts with the eggs and watercress salad and eat!

Green Salad with Goat Cheese, Pears & Candied Pecans

Lately, I've been addicted this salad - a delicious combination of tender butter lettuce, crisp, sweet pears, creamy goat cheese, and spiced, candied pecans.

It's loosely inspired by a similar salad that I often get at Pie In the Sky, a little, hole in the wall pizza place in the heart of downtown Berkeley just a minute's walk from my office (update: this classic joint has closed :() Their version consists of pear, romaine lettuce, goat cheese, toasted walnuts and either a lemon or caesar dressing.

I prefer to use a light balsamic vinaigrette and either a red leaf or butter lettuce which is more tender and tasty to my mind. I've also been using these candied pecans to add some scrunch and sweetness.

My basic dressing recipe is below but keep in mind that's flexible so feel free to adjust to suit your own tastes. I usually make a big batch since it keeps well in the fridge in one of these great working jars with a lid (I love these things!) and makes it easier to produce a tasty salad quickly.

Between the fruit, nuts and cheese, this salad is hearty enough to fill you up for several hours - makes a perfect lunch.

-- print recipe --Green Salad With Goat Cheese, Pears & Candied Pecans
Serves 4

Ingredients

For the salad
* Small head of lettuce, rinsed and dried
* 4 ounces of goat cheese, crumbled
* 1 large, ripe pear, cored and thinly sliced (if you love pears, use more than one)
* 1 cup of candied pecans (if you're short on time, you can also just toast the nuts - not quite as delicious but still tasty)

For the dressing
* 2/3 cup organic olive oil
* 1/3 cup balsamic vinegar
* 1 Tbsp maple syrup
* 2 tsps Dijon or whole grain mustard
* 1 small clove garlic, finely minced or pressed
* Pinch of sea salt
* Couple grinds black pepper

Directions

1. Make the dressing. Whisk all the ingredients together with a fork then taste and adjust the amounts, if needed. I like to make the dressing ahead of time if possible as that gives the flavors more time to develop.

2. Tear the lettuce leaves into bite-sized pieces, filling a medium bowl then layer the sliced pear on top and sprinkle with the crumbled goat cheese and candied nuts. Drizzle the dressing over it all and serve.

You might also like:

• Nutty Forbidden Rice, Kale and Beet Salad
• Lemony, Garlicky Salad of Shaved Brussels Sprouts & Kale with Toasted Almonds & Parmesan Curls
• Grilled Radicchio Salad with Balsamic & Shaved Parmesan

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Slow Food Nation USA

I recently started hearing buzz about the Slow Food Nation event that will be taking place in San Francisco next Labor Day weekend. Impressively early buzz for an event that does not take place for another nine months but maybe they have to start early 'cause they're so sloooooow!

But seriously, here's what we can look forward to:

"The world's most pressing questions regarding health, culture, the environment, education, social justice and the global economy are all deeply connected to the food we eat and how it is produced. Slow Food Nation is an event at the center of a movement with national impact and global implications. It will engage tens of thousands of attendees in learning how everyday choices affect our wellbeing, our culture and the health of the planet. The event will be held from August 29 to September 1, 2008 in San Francisco, and will bring hundreds of farmers and food artisans from across the country to present an extraordinary range of foods and preparation techniques. It will offer activities for all ages, including food, music, talks, forums, workshops, films and exhibits, all highlighting food that supports an agricultural system that is good, clean and fair."

I know it's early but you might as well mark your calendars now - especially since many of you don't live in the Bay Area.