During the two-plus weeks I spent at home for my Christmas break, I ate mostly protein and carbs (COOKIES!), so I am feeling a little vegetable-starved. For the first meal of 2011, I decided to create something that had a nice dose of vegetation in it. Modeled on the six-minute egg dish I had at Demi, this dinner was comprised of a relatively lean cauliflower and leek purée topped with a poached egg, frizzled corned beef, and oven-dried grape tomatoes with a dusting of shichimi tōgarashi.
While the purée could have been smoother (too lazy to drag out the food pro, I used a hand blender), it had a lovely vegetal flavor. My first-time attempt at poached eggs was near-perfect, and the crisps of corned beef were an interesting substitute for bacon. (For the first time in a long time, we did not have any bacon on hand. Have you noticed how expensive it's gotten recently?)
For a nice cauliflower purée recipe, try this one, adding a well-cleaned, chopped leek or two, sweated in a bit of butter until soft, before putting it in the processor.
Looks inviting! Love the sound of cauliflower and leek puree, and am intrigued with the notion of corned beef crisps. Plus a poached egg - delish!
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