A Good Food Day: Reboot Your Health with Food That Tastes Great (8 page)

1
Fill a pot about halfway with water and bring it to a boil over high heat. Use a large spoon to lower the eggs in their shells into the water one at a time. Reduce the heat to medium-high and cook the eggs for 6 to 7 minutes—6 minutes for a runnier yolk and 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.

2
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they’re cool enough to be handled. Carefully crack the eggs with a light tap and peel them like hard-boiled eggs.

3
Use a fork to mash 1 egg on each piece of toasted bread. Top each egg with a sprinkle of parsley and 3 anchovy fillets, and season with salt and pepper.

1
In a large bowl, stir together the flours, baking soda, baking powder, and salt. In a separate bowl, whisk together the buttermilk, whole milk, and egg. Then whisk in the coconut oil. Add the wet ingredients to the dry and mix until just combined. (The batter will be very thick, so don’t worry about small lumps.)

2
Heat a large skillet or griddle over high heat and add a small pat of butter. When the butter melts and goes brown, pour in ⅓ cup of the pancake batter. Sprinkle 1 tablespoon frozen blueberries on top and press them into the batter. Cook until bubbles form on the surface and the edges harden, 1 to 2 minutes. Flip and cook until the bottom is golden, about 1½ minutes. Transfer the pancake to a plate and cover it to keep warm.

3
Repeat with the remaining batter, adding more butter to the pan when needed. Serve the pancakes warm with maple syrup.

A good vinaigrette seasons, adds moisture, brightens flavors, and brings all the elements of a salad in tune with each other.

The ratio of oil to acid is the main consideration. I don’t know what vinaigrette overlord came up with the standard ratio of 3:1, but I find it to be complete nonsense. The taste for acidity (from things like vinegar and citrus) is like the taste for salt—there’s no formula, it’s what tastes right to you. So, the ratio is really a personal preference. Also, acidity levels vary widely among different types of vinegar. Some sherry vinegars are intensely acidic, while some mild balsamic vinegars out there barely have any acidity. A successful ratio of oil to acid also depends on the ingredients in the salad you’re dressing. For example, in a salad with starches like potatoes or beans, you will likely want a higher proportion of vinegar to brighten their heavier flavor. I like salads with a bite of acid from lots of lemon juice and vinegar. If you find any of the vinaigrettes in this section to be too tart, feel free to add more oil—follow your taste buds, not a formula.

I’m all for as little cleanup as possible, so I make salad dressings in leftover glass jars. That way, I can just screw the lid on and shake it up, rather than pull out a bowl and whisk. Vinaigrettes can be stored in the refrigerator for about 5 days, so I recommend making a batch or two each week. If the olive oil hardens in the fridge, bring it to room temperature by running some warm water over the outside of the jar, and give it a few good shakes before using.