I notice that I use that expression quite a bit, and I must say that this combination is the driving force behind most of the foods that I love. It is slathered in a simple mixture of pomegranate molasses, dry mustard, and maple syrup, which results in the most amazing balance of the savory with the sweet. I have a predilection for anything tart and this recipe is no different.

This recipe for one of the most delicious roasts I have ever eaten would have been perfect for December, but for most of the month, I was deep in a snow and ice driven funk after our romantic, white Christmas in Portland weather went on for two weeks and hindered my travel plans. I know that January is a time for resolutions, most of them generally involving promises of living healthier and indulging less in meat, alcohol and the like, but I have been wanting to blog about this recipe for some time. Ladle into shallow bowls, and top each with a fried egg. Add the spinach or bok choy to the broth and simmer for an additional minute. The eggs can be fried ahead of serving.ģ. In the meantime, heat the olive oil in a skillet and fry the eggs gently until the white is set but the yolk is still a bit runny. Simmer for about five minutes, then check for seasoning. Bring the stock to a simmer in a soup pot, then add the garlic and ginger. I will be soupless no more!Īdapted from A Platter of Figs by David Tanis.Ģ bunches green garlic shoots or 4 garlic cloves, thinly slicedġ half-inch piece of ginger, peeled and finely choppedġ 1/2 cups thinly sliced bok choy or baby spinachġ.

I think it going to be ideal for variations-as soon as the summer basil crop comes in, I am going to take out the ginger and bok choy, and add some pesto and zucchini instead. This is also the perfect meal for one if you happen to be having dinner on your own. I am one of those cooks who has never really kept homemade stock in the freezer, but even if you use prepared stock (I used Pacifica chicken broth), it will still be great. If you are really inspired and make a great broth from scratch, the soup will be even better. You fry the eggs ahead of time, so it is a great dish for company, and you can also have the broth simmering and ready to go. I was particularly curious about the “fried egg soup.” Generally, anything with ginger and garlic catches my attention, and I am very fond of cooking eggs in sauces and broths. Therefore, my house winds up quite….soupless.īut recently, when flipping through the spring section of Platter of Figs, I became enchanted with the idea of doing the “Salmon on my Mind” meal with fried egg soup, roasted salmon with Vietnamese cucumbers, and rose scented strawberries. Sadly at home, no matter how much cream I seem to add, or how crazy I get with my emulsion blender, I just can’t seem to recreate that velvety, creamy goodness. I have a particular weakness for the velvety soups that taste like the elixir of the gods-like those ingeniously made at Gramercy Tavern in NYC and 10 01 in Portland. The recipe I have enjoyed the most so far is for a soup. In fact, I have often curled up with the book, fantasizing about all of the amazing meals I will prepare over the year. I agree, and although I have only cooked a couple dishes from it, I’ve been swayed by the beautiful matte photography of its simple ingredients and the inventiveness of the carefully planned meals.

David Tanis’s new cookbook, A Platter of Figs, has been called “a gem”, “inspired” and “one of best cookbooks of the year”.

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