Home Made in the Oven by Yvette van Boven

Author:Yvette van Boven
Language: eng
Format: epub
Publisher: Abrams
Published: 2019-10-15T00:00:00+00:00

serves 1

1 egg, separated

Sea salt

Drop of fresh lemon juice or vinegar

½ tablespoon finely chopped fresh garden herbs

1 tablespoon finely grated Parmesan cheese, ham slivers, or finely chopped smoked salmon

Freshly ground black pepper

Preheat the oven to 435°F (225°C). Line a baking sheet with a sheet of parchment paper.

If you make several at once; keep each yolk aside in its own cup.

Whip the egg white with a pinch of salt and 1 drop lemon juice until stiff, like a meringue. Once it’s stiff, fold in the herbs and the cheese, ham, or salmon. Not too much, or it will deflate. Just a bit for flavor.

Scoop a cloud of the egg white onto the prepared baking sheet and with the back of a spoon, make an indentation in the middle where you’ll place your yolk later. When using multiple eggs, make multiple clouds.

Place the cloud in the oven for 6 to 8 minutes; you can decide for yourself whether you’d like it more crunchy or paler. Slide the yolk into the well and bake for another 2 to 3 minutes. Grind pepper on top. Serve.

JULY

SWINEAPPLE

I was browsing my mother’s recipe archive for inspiration. What did we eat in the 1970s when I was growing up in Ireland? I found handwritten recipes for “chicken mulligatawny” (some sort of curry chicken with lemon slices), banana with ham and cheese sauce, grapefruit cocktail, fried pineapple slices with rum and ham, onions filled with ground beef and stem ginger, curry of liver with caraway and raisins. Anyway, you get the point. Fruit was hot. I looked closer at the pineapple recipe. It didn’t sound that terrible. It made me think of the American recipe for swineapple—a slow-roasted pineapple filled with spicy pork shoulder (nowadays we call it pulled pork) coated with crispy bacon—and I immediately made it for dinner that night. Believe me, it was finger-licking good. The ’70s weren’t so bad.

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