Be Strong.

Posted by John Kelley, May 11, 2009 (as evidenced by the above picture)

In Tom Waits’ tribute song to the bachelors of his day, “Better Off Without a Wife”, the ruffled crooner sings, “you must be strong if you’re to go it alone.” Of course, if any of you have heard this reputable ruffian sing this or any other of his innumerable diamonds in the ruff (I just realized I used the word “ruff” 3 times, hardly professional), you recognize the comedic solemnity of his voice and might picture him crying over one too many beers, dirty as a barfly, and a little malnourished.

Mr. Waits never actually thought he was better off without a wife. He just had to kick back a few cold ones and write a self-assuring song about how he and his brethren were going to make it, but his days were numbered. He is now a married man and, so it would seem, happier and healthier than in the days of yon bachelorhood. I remember those days…….but I sing no songs of self-assurance for me or my married brethren. Suffice it to say, I am happier and much, much healthier.

We here at Twin Yolks (meaning me, while my wife is off to visit family for a spell) value our wives (meaning my one and only wife- I do not espouse polygamy). It has fallen upon me to do a tribute post, not to the bachelors, but to the matrons. Are we the lonely menfolk strong enough to go it alone? Nay, we are not; and in the context of our local food adventure, you must be strong if you’re to go it alone. Matrons, I salute you, for without you we would be in the proverbial gutter.

Fortunately, my mettle has not been tested, for I, like all husbands, am weak without my wife. Annie has ensured my future commitment to eat well and carry the fire through the wastelands of post-apocalyptic bachelordom by pre-ordering food from our weekly mainstay. Rest assured this food will not go to waste. On the contrary, it will achieve its full potential! I will take up the helm and navigate the choppy waters to the shores of temporary solitude (see above picture) and find it within me to CREATE.

Who knows what “Frankesteinian” dishes I might scare up? What man-things might I create to push the envelope of this predominately female audience? A pancake and egg sandwich? An egg couch or blanket? A lamburger pillow? Fear not, I carry the banner of my wife, your dedicated local food troubadour, whose spirit keeps me strong. Like the angel opposite the devil on my shoulder, she is even now telling me that a lamburger pillow is out of the question, absurd, folly, foolhardy, frivolous, to which I must agree. With that, I promise in a few days something to excite the senses. Thank you all, especially Annie my love, for putting up with this weak introduction to my almost certain downfall as I battle the kitchen elements in the days to come. Be strong.

Eggie Weggs.

[It's obvious, isn't it?  Look at the honeyed-orange color of those eggs.  They aren't a starchy, opaque yellow.  They're golden, singing with color.  You cannot find eggs with this density, this primary hue in a grocery store.  John and I were stunned when we first enjoyed them.  Stunned.  Please, if you can, buy farm fresh eggs.  They'll "stand up and smack you in the face."]

We're doing a lot with eggs, or "eggie weggs", as John likes to call them, which is always an innovative experience for us.  Actually, it resembles elementary school arts and crafts time.  We dig through dwindling refrigerator contents and decipher what may or may not work in an omelet.  The good news is, pretty much anything and everything, as long as it's sauteed first, works well.  As we're buying seasonal foods, we have a lot of regulars hanging out with us:  fresh spinach, shiitake mushrooms, fresh onion, garlic and of course, eggs.  Tomatoes are always welcome in the saute pan, but we don't get them often as they aren't in season yet (I can't wait). 

Also, it's important that John gets his brain food, and there's hardly an easier way (other than a salad, which we'll talk about soon) to infuse vitamins and minerals into a dish than by way of an edgy omelet, or maxed out scrambled eggs.

       (pretty brain food)

One of our favorite breakfast spots in Athens is Mamma's Boy.  This restaurant has a smorgasbord of eggs dishes on the menu; one dish is scrambled with tomatoes, onions, spinach and goat cheese.  It is an egg lover's dream come true.  After I ate them, I became incapable of ordering anything else.  However, since we are sticking to our local-only creed, we decided to adopt our own concept straight from their ingenuity.  The best advice I could give is to treat plain scrambled eggs like a blank canvas, or, like a salad (you can add anything to a salad.  Anything.  Believe me.), ready to be flamboyantly decorated to the max by an artist like yourself.

A chef we enjoy, Bobby Flay, is a firm believer that "everything good begins with sauteed onion and garlic."  At first I thought this concept was reserved for lunch and dinner, but I have come to love how it wakes you up for breakfast, too.  One thing to note is that onion and garlic are much more flavorful when fresh, not dried.  We bumped dried garlic to a backup once we started getting long, green, snappy fresh sprigs. 

                                  (snappy, fresh garlic & onion)

Also, any cheese will do.  I believe we used mozzarella in the above picture.  The traditional staple is goat, but feta, mozzarella and havarti are snazzy components too.  You can use whatever you have.

Personally, I enjoy creative challenges first thing in the morning, especially when John enjoys the results.  I like to think I'm helping him ace his exams, and it's a good way to start the day. 

Eggie Weggs for a Momma's Boy

2 cloves fresh garlic

1/4 cup onion, diced

1 large shiitake mushroom, cut into strips

3/4 cup fresh spinach

1 tomato, diced

4 to 5 eggs, depending on size

olive oil

salt & pepper, to taste

choice of cheese as topping

In a medium sized saucepan on medium low heat, add olive oil.  When heated (you can teste with a droplet of water, if it sizzles, it's ready), add the garlic and onion, simmering until golden brown.  Add spinach, mushrooms, tomato if using and simmer for 4 minutes.  While simmering, crack open eggs in a large bowl and add 1 to 2 tablespoons water and whisk until they begin to bubble.  (You can whisk with a fork if needed.)  Pour eggs into pan and cover until halfway cooked, about 5 more minutes.  When the base of the eggs are set, scramble them lightly with a spatula.  When cooked to desired consistency, pour out on plate and grate cheese of choice lightly over the eggs.  Serve.

*Hint: don't be (like me) tempted to jack up the heat at any point of the process.  Scrambled eggs are best when thoroughly cooked on low heat.

Oui, Asperge.

Today was a winner. Hopefully for my sister too, who turned 26 (Happy Birthday). But how couldn't it be a winner when it was started off with Revuelto De Esparragos for breakfast? I don't want to translate that for you because you might wince but I'll take a chance: Scrambled Eggs With Asparagus. Not the fat, grubby-finger asparagus, but the slender, twiggy, crisp babies. Look, we even got the food to look like the picture in the cookbook. Success! (Alyssa, I would have cooked it for you were you not so far, far away.)

Revuelto De Esparragos is everything you want in a Sunday breakfast, especially since they taste oh-so gourmet and are so simple you could whip them up with eggs for brains (kind of like I did). They are creamy and rich without any cheese. So you get some major taste mileage without adding calories. Appealing, no?

(That's my sister.)

After we devoured our so-much-more-than-scrambled eggs, we headed off to get some food from the Co-op. You know, the usual staples, a tomato or two, some granola for John. Who should we breeze by in the vegan aisle? None other than Mr. Michael Stipe. Though we let him be, we couldn't help but feel pleased to know he was at one of our favorite haunts. Though I have to be honest when I say the highlight of the experience was hearing him answer his phone, ever so softly, "Oui."

I'll spare you the "Celebrities eat well, so should you" sermon and move right on to dinner (though it's true). This dish is so pleasant it deserves to be bragged about. It's also going to take up maybe three minutes of your hands-on time. In fact, I think I could tell you the recipe in one sentence. Slice tomatoes, tear bread chunks and mushrooms (we like Shiitake), add fresh spinach, chopped basil and drizzle with olive oil, sprinkle salt and pepper, add chunks of mozarella, bake for twelve minutes on 350.



That was a bad sentence but you get the picture. Everything comes out melted, warm and looks like a rainbow of health. What? A rainbow of health? I shouldn't try to tackle two recipes at once so I beg your pardon. I'll just put it this way: it's mom-with-five-kids friendly.

I'll leave you with the more specific breakfast recipe, direct from The Food of Spain: A Journey for Food Lovers and the hopes that when you make it, you have a winner of a day too, or maybe just bump into a celebrity.

Revuelto De Esparragos

2 garlic cloves, chopped
1 thick slice bread, crusts removed
1/4 cup olive oil
1 bunch asparagus cut into 3/4 in lengths
1 tsp. paprika
2 tbsp. white wine vinegar
6 eggs, beaten

*Serves four Spaniards or two chunky monkeys

Put the garlic and bread in a food processor and grind to a loose paste, adding a small amount of water (1-2 tablespoons).

Heat the oil in a frying pan and saute the asparagus over medium heat for 2 minutes, or until just starting to become tender.

Add the garlic and bread paste, paprika, vinegar and a pinch of salt, and stir to combine. Cover and cook over medium heat for 2-3 minutes, or until the asparagus is tender.

Pour in the eggs and stir for a few minutes, remove the mixture from the heat just before it is fully cooked (the perfect revuelto is creamy in consistency), then season to taste and serve immediately.