Always interesting are food trends. It seems like food prepared in such a way comes from nowhere, and within minutes it’s everywhere. Think of Yam Fries, Grilled Polenta or Balsamic Reduction, for example. Often, these new treats are resurrected recipes and ingredients that were for eons, among the cultivated connoisseurs, considered to be too common. And yet here they are elevated to culinary distinction –a chef’s version of “slumming”, exotic, dangerous, animal. Part of the allure of peasant food for me is in their sustainability. They are often cheap, local and simple. When following a seasonal diet, they boost nutrient intake and are perfect for the end of the month, when resources are limited.
The Humble Egg Meets Dandelion and Leek
Ingredients:
2 large eggs
1 leek
2 handfuls of dandelion leaves
1 tablespoon olive oil or butter
salt and pepper to taste
Procedure:
Cut most of the green part and the end off the leek. Slice leek in half, lengthwise and wash. The way leeks grow often results in dirt found between its layers of deliciousness.
Gently scramble the eggs in a small bowl with a fork.
Heat a pan with the oil or butter over medium-low heat.
Add chopped leeks and stir for 3 minutes, until soften.
Add chopped dandilion for another 2-3 minutes, stirring regularly.
Add eggs and sprinkle with salt and stir 3 times, until done.
Everything I know about eggs, I learned from the Urban Peasant
The Urban Peasant, A.K.A. James Barber, hosted a popular cooking show when I was a teenager. The format of his show was to highlight a particular ingredient, say, eggs, for example, and show the audience three different ways that you could prepare the eggs using different flavours and methods. They were always easy, and all three recipes were completed within a half-hour show. Particular, I used to admire his enthusiasm. He would say, “Eat produce in season; when something is in season, simply gorge yourself on it until you can no longer find it locally”. I was particularly attracted to this way of eating, long before the slow movement and eating local had become popular. But I also became acutely aware that I knew nothing of the seasons, being properly suburban-raised, where grocery lists didn’t alter much, and the stores always carried the same produce week after week, no matter what the cost of import.
What did the Urban Peasant say about eggs? Three things:
- Do not over scramble them, there should be parts that are distinguishably white part and yolk.
- Do not cook them on a high temperature, that will create a rubbery texture.
- Do not over stir them in the pan. You can always tell if eggs have been over stirred because they are crumbly looking. Never stir more than three times, and I generally turn off the heat after the last stir to avoid over cooking.