Thursday, February 16, 2012

Gorgonzola Pita and Pressure Cooked Eggs

I don't why I haven't tried it before but I haven't until today. Got home from the gym hungry but not starving and just wanted a light bite. Rummaged in the fridge and found a whole wheat pita and some Gorgonzola left over from the great pasta the other night. Split the pita and sprinkled a little cheese on one half (not much maybe a 1/4 cup) and put the other half on top. Put in on a hot grill pan brushed with a little olive oil and grilled it on both sides until the cheese melted and there was a little crispness to the bread. Cut it into 6 triangles and ta-da! I must say it makes a tasty little snack. I'm sure you could kick this up with a little fresh spinach or arugula but plain is just fine. I wonder why I never thought of a grilled blue cheese sandwich before! The little wedges would make nice snacks for a party as well.

Now I am off to find a small pressure cooker. I have a big one but I need one in the 5 or 6 liter size. Mark Ruhlman had a post today (by guest Laura Pazzaglia who lives in Italy and blogs at On how to cook eggs in a pressure cooker. I love hard cooked eggs but since I buy very fresh eggs and they don't hang around long I almost always have trouble peeling them without ravaging them somewhat. Using a pressure cooker is supposed to eliminate the problems of peeling hard cooked fresh eggs. It is also faster than the method I use currently which is bringing the eggs to the simmer and then turning off the heat and let them sit for 13 minutes before rapidly cooling. This method eliminates the eggs getting too hot and developing the unappealing green ring around the yolk. I shall report on whether pressure cooker does the deed.

Oh! If you follow the Mark Ruhlman link above Laura also gives a method of making
Oeufs En Cocotte which is a great alternative to the fried, poached, scrambled dilemma and something I love but never think of when trying to decide how to have my eggs.

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