Monday, January 18, 2010

Golden Globes: the dresses...and a winning appetizer

Continuing with the fashion-food theme of the past week, I thought a few of the killer frocks donned last night at the Golden Globes were certainly worth a quick is my friend Courtney's AMAZING truffled egg toast appetizer (a recipe straight from the cookbook of one my hands-down favorite NYC restaurants, 'inoteca on the Lower East Side).
Even with Ricky Gervais hosting, the multiple pleas for Haiti and mentions of NBC's blown contract with Conan, and of course Kate Hudson's stunning stark white Marchesa gown...the truffled egg toast absolutely stole the show. If you're looking for an easy appetizer guaranteed to make some friends very happy, this is definitely it. Wondering what's so special about toast, eggs and a little fontina cheese? Yet again, simple ingredients, accessorized by a bit of truffled olive oil and asparagus, come together as major standouts and become something indulgently rich. Serve up the toast and cut it into bite-sized pieces to keep calories in check and you're ready to eat.
So here's the recipe and a few of my favorite dresses from the evening. And as a quick side-note, Courtney's talents extend beyond the kitchen. Keep your eyes out for BounceBack, her new no-nonsense relationship website dedicated to helping you get back on your feet fast after a break-up, with plenty of awesome resources in-hand. The site launches in just a few days!

Serves 4

asparagus 4 spears
extra virgin olive oil
2 thick slices good quality bread like Pullman, crusts removed ('inoteca gets their bread from Sullivan Street Bakery)

salt and freshly ground pepper
2 egg yolks
about 2-3 oz fontina cheese, thinly sliced
2 to 3 tsp white truffle infused olive oil , or simply white truffle oil

Trim the asparagus spear ends, and toss them with olive oil, salt, and pepper. Grill or roast the asparagus for about 5 minutes, and cut into small 1 or 2-inch pieces.

Lightly toast the bread at 450 oven for 1 or 2 minutes. Remove and cut out a small square in the middle of each slice, but not completely through the bread, you'll want to keep a cradle for the egg yolk. Place the yolks in the hole and place fontina slices around the outer edges of the bread. Bake the bread-egg-cheese for 3 to 5 minutes, until the cheese melts. The yolks should still be runny. Arrange asparagus on a plate and place the egg toast on top. Drizzle truffled olive oil or truffle oil over top and lightly around the toast and sprinkle with salt and freshly ground black pepper.

Drew Barrymore, Reese Witherspoon, Marion Cottilard in Christian Dior, Sandra Bullock in Bottega Veneta, Kate Hudson in Marchesa.

No comments: