La cuisine d’une pêcheuse californienne is a recipe book for our family and others
Preparation:
Thinly
slice cucumber and place in a colander.
Sprinkle with salt and let set 30 minutes. Pat and press dry.
Combine
sour cream, dill, sugar and vinegar. Add
cucumbers. Add black pepper to
taste. Chill well.
Preparation:
Place two inches of water in a shallow pan and bring to a
simmer. Add vinegar.
Poke a hole in the large end of each egg using a pin. This will release the air inside. Boil the eggs for 10 seconds. You can count to ten slowly or use a kitchen timer.
Crack the eggs and pour them into a small bowl. Slide the eggs, one at a time, into the simmering water and poach the eggs for 4 minutes. Remove the eggs from the hot water with a slotted spoon, and blot with paper towels or slide the eggs into a bowl of ice-cold water to halt the cooking process.
Remove the eggs from the cold water with a slotted spoon, and enjoy!
Variation:
Alternately, once eggs
are in simmering water, turn off the heat, cover the pan and set the timer for
5 minutes. Don’t peek or remove the lid.
History:
The main preparation is
from Julia Child and the variation is from Alton Brown.
