March 8, 2012
Vinaigrette with bacon and poached egg
Page 313, Henry
After a week of vacation and being served food at every meal, a return to the kitchen was both welcome and slightly confounding. No waiters to bring me my chosen dishes? No wine list? No dessert tray? I don’t understand….
What we did have is a dozen of Jaime’s delicious eggs and some frozen Pavelka Point bacon from the Farmers Market. Add that to the (clearly imported but oh-so welcome) first asparagus of the season that I steamed and we have dinner! I adapted this recipe to be a bacon-based vinaigrette over eggs and asparagus rather than a leek vinaigrette over bacon and eggs, and it was delicious and hearty and a lovely return to Plenty.
We also now have a bottle of gin, purchased immediately upon our return to facilitate the continued drinking of gin and tonics (extra lime) that began on our vacation. B made us a new gin cocktail – the Bicycle Thief – that is definitely worth sharing with you all. It made home feel like vacation tonight.
1 oz. gin
1 oz. Campari
1 1/2 oz. fresh grapefruit juice
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
Combine the gin, Campari, citrus juices, and simple syrup into a cocktail shaker, fill with ice and shake vigorously. Strain into a chilled highball over ice, top with setzer, garnish with orange wedge and serve.