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Comments on: Bacon and eggs, with a twist



A peek into our kitchen



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By: Julia

Tue, 20 Nov 2007 00:51:04 +0000

I made this the other night, and it's so so good. Then I went back to this post and saw that we served it the same way, with chives (and also pancetta instead of bacon as that's what I had). The poached egg yolk is wonderful on top! Thanks for the inspiration :-)



By: Last Night’s Dinner » Fall Fashioned

Tue, 06 Nov 2007 18:43:36 +0000

[...] be thinking: risotto again, Jen? Well, yes. You know I love the stuff, and I guess since the whole bacon & egg risotto thing reverberated around the internet, I’ve been a little risotto-obsessed. It’s such a [...]



By: plate tectonics»Blog Archive » Sweet Potato and Bacon Risotto with Roasted Garlic and Red Onion

Mon, 29 Oct 2007 13:19:35 +0000

[...] what my brain came up with after reading about, and drooling over, sweet potato and bacon pasta and bacon-and-egg risotto. Sweet Potato and Bacon Risotto with Roasted Garlic and Red [...]



By: Jennifer Hess

Sat, 27 Oct 2007 12:56:50 +0000

rootlesscosmo - ah, Lidia. I'm a big fan. :) Both of those methods for leftover risotto sound just wonderful. Jaden - thank you! I might try leaving the yolk in the water just a few seconds less next time, but all in all, I was happy with the results for my first attempt.



By: Steamy Kitchen

Sat, 27 Oct 2007 10:48:13 +0000

What a gorgeous photo! I think you poached the egg perfectly - I love how it spills into the rice yet still retains its shape.



By: rootlesscosmo

Sat, 27 Oct 2007 04:36:43 +0000

Add an egg or two to leftover risotto; form a cup-like shape with a tablespoon or so of this in one hand, tuck in a mozzarrella "bocconcino" and a shred of prosciutto, spoon more risotto on to enclose, roll in panko and deep fry in olive oil. Death on a plate, but what a way to go. Or: butter the inside of a ramekin, coat with bread crumbs, fill half way with risotto, bocconcino and prosciutto as above, more risotto, bake 15-20 minutes at 375° F., serve with leftover Ragù Bolognese in which you've simmered some fresh peas. You can learn a lot from Lidia, as Groucho sang long ago...



By: Jennifer Hess

Fri, 26 Oct 2007 23:14:54 +0000

Hi eva! I really like the complexity that vermouth has - I probably use it more often than white wine now!



By: eva

Fri, 26 Oct 2007 17:58:36 +0000

mmm! Looks great - can't wait to try this. I started using vermouth for risottos after I read about it in a Jaimie Oliver book, and it's my norm now. I love the aroma. Wow - my stomach is growling!



By: Jennifer Hess

Fri, 26 Oct 2007 16:53:04 +0000

Hi brilynn and pg - welcome! I'd definitely encourage you to try this dish. It's delicious. :)



By: pg

Fri, 26 Oct 2007 06:38:29 +0000

Oh! My! Giddy! Aunt!!! When, oh when will someone market drool-proof computer screens. I just made an awful mess.