A Humble Dinner

I find something so beautifully rustic about unpeeled carrots. As long as you buy organic, a simple wash is all they need. I like the brown tinged rings that the peel gives them and for some reason I find they taste better in their unadulterated state.



Tonight I had a humble supper of oefs en cocotte (shirred eggs) and carrots with shallots and rosemary. I find that the humblest of dishes sometimes taste the best and always seem to ignite all of my visceral senses.



I listened to my carrots and shallots have a conversation as the shallots delicately enveloped the carrot coins with their caramelized sweetness. I love it when the sound of sizzling food almost sounds like music. When you can hear it through a closed lid, you know it's going to taste fantastic.



I rubbed my fingertips through woodsy herbs, freshly grated pecorino romano and garlic. Remember, there are no better kitchen tools than your own two hands. Get into your food; feel the textures, listen to a skillet conversation, let the scents of herbs and red wine vinegar fill your nostrils. Just enjoy your time in the kitchen.



I dipped warm, soft baguette into a bright, velvety yolk that just started to run down my palm. For a humble supper, it completely and totally made my day.

*In terms of recipes, the carrots came from Orangette and the shirred eggs from Barefoot Contessa. My only additions were shallots and rosemary in place of onions and thyme, and using coconut creamer in place of heavy cream and romano in place of parmesan in the eggs.*