{"id":795,"date":"2021-02-19T18:49:48","date_gmt":"2021-02-19T23:49:48","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=795"},"modified":"2021-02-19T21:51:44","modified_gmt":"2021-02-20T02:51:44","slug":"oeuf-en-meurette","status":"publish","type":"post","link":"http:\/\/www.samanthataffner.com\/blog\/oeuf-en-meurette\/","title":{"rendered":"Oeuf en Meurette"},"content":{"rendered":"\n<div id=\"dr-block-ingredients\" class=\"dr-summary-holder\">\n\t<div class=\"dr-ingredients-list\">\n\t\t<div class=\"dr-ingrd-title-wrap\">\n\t\t\t<h3 class=\"ingredients-title dr-title\">Ingredients for Meurette<\/h3>\n\t\t<\/div>\n\t\t<ul class=\"ingredients-list dr-unordered-list\">\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-1\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-1\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t4 TBSP unsalted Butter\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-2\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-2\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t115 g of turkey bacon sliced into 1\/3 inch thick sticks (traditionally French lardons are used.  I use turkey bacon as a healthier substitute.  A closer substitute would be pancetta or bacon) \n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-3\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-3\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t16 pearl onions\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-13\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-13\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t4 fresh eggs\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-131\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-131\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\tBaguette \n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-4\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-4\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t14 oz of mushrooms, I like to use a mix of sliced white, shiitake, and baby bellas\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-5\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-6\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t1 large clove garlic, peeled and finely chopped\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-6\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-6\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t3 dried bay leaves\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-7\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-7\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t500 ml of dry red wine for sauce\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-8\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-8\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t500 ml beef stock\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-10\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-10\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t4 TBSP corn starch\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-11\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-11\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t1 TBSP of brown sugar\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-9\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-9\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\tsalt and pepper to taste\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-19\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-19\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t1 TBSP fresh parsley, minced \n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<li>\n\t\t\t\t<input type=\"checkbox\" id=\"dr-ing-ingredient-item-191\">\n\t\t\t\t<label for=\"dr-ing-ingredient-item-191\">\n\t\t\t\t\t<span class=\"dr-ingredient-name\">\n\t\t\t\t\t\t1 TBSP vinegar\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t<\/ul>\n\t<\/div>\n<\/div>\n\n<div id=\"dr-block-instructions\" class=\"dr-summary-holder\">\n\t<div class=\"dr-instructions\">\n\t\t<div class=\"dr-instrc-title-wrap\">\n\t\t\t<h3 class=\"directions-title dr-title\">Directions<\/h3>\n\t\t<\/div>\n\t\t<ol class=\"directions-list dr-ordered-list\">\n\t\t\t<li>Fill a sauce pan half way full with water.  Set on high and boil the water.<\/li>\n\t\t\t<li><b>Reduce wine\/beef stock<\/b>: Add the wine, bay leaf, and beef stock to sauce pan.  Boil until the volume reduces in half.<\/li>\n\t\t\t\n\t\t\t<li><b>Cook Bacon<\/b>: Meanwhile in a skillet cook bacon pieces until crisp.  Then remove the bacon but leave the bacon grease behind.<\/li>\n\t\t\t\n\t\t\t<li><b>Cook Mushrooms<\/b>: Add 1 TBSP of cooking oil to the bacon skillet.  Saute until tender.  Season with salt and pepper.  Add minced garlic cook for another 2 minutes. Remove from pan and set aside.<\/li>\n\t\t\t<li><b>Peal pearl onions<\/b>:  Once the water is boiling blanch the pearl onions unpealed. Place the pearl onions into the boiling water for 2 minutes.  Drain water and quickly place pearl onions into ice water. Now the pearl onions should be very easy to peal.  Peal all of the pearl onions but keep whole.<\/li>\n\t\t\t<li><b>Glace pearl onions<\/b>: In a skillet add 1 TBSP of cooking oil to medium heat.  Then add the pealed pearl onions.  Cook stirring until tender.  Sprinkle with brown sugar.  Let rest without stirring until the brown sugar caramelizes, ~ 1 minute.  Add bacon and mushrooms back into pan and stir.  Turn off heat and set aside.<\/li>\n\n\n\t\t\t<li><b>Finish Sauce<\/b>: In a small bowl mix 3 TBSP of wine\/beef stock reduction with 1 TBSP of corn starch. Add cornstarch mixture to wine and beef stock reductions. Simmer stirring constantly until the sauce because thicker.  It should take a few minutes.  Turn off heat. Add the butter. Let the butter slowly melt.  Stir to combine.<\/li>\n\t\t\t\n\t\t\t\n\t\t\t<li><b>Poach Eggs<\/b>:  \n\t\t\t\t<ul>\n\t\t\t\t\t<li>It is very important to have very fresh eggs! <\/li>\n\t\t\t\t\t<li>Get 4 small mugs.  Crack each egg into it&#8217;s own mug.<\/li>\n\t\t\t\t\t<li>Fill a sauce pan half way full with water.  Set on high and boil the water.<\/li>\n\t\t\t\t\t<li>Once boiling add 1 TBSP of white vinegar.  Turn off burner.<\/li>\n\t\t\t\t\t<li>Start stirring the water until a water-pool effect occurs.  Then lower each mug into the whirl-pool. <\/li>\n\t\t\t\t\t<li>Let sit in the water for 3 minutes.<\/li>\n\t\t\t\t\t<li>Carefully remove egg and place on a paper towel to dry.<\/li>\n\t\t\t\t<\/ul>\n\t\t\t<\/li>\n\t\t\t\n\t\t\t<li><b>Toast Baguette<\/b>:  Slice baguette and toast both sides in a pan.<\/li>\n\t\t\t<li><b>Plate<\/b>:  Add 1\/4 of the mushroom, bacon, pearl onion mixture to a bowl. Spoon a little sauce over the veggies. Place egg on top of the veggies.  Top with a generous spoon of sauce and sprinkle with parsley.  Serve with toasted baguette.<\/li>\n\n\t\t<\/ol>\n\t<\/div>\n<\/div>\n\n\n<div id=\"dr-block-nutrition\" class=\"dr-nutrition-facts\">\n\t\t\t\t<div class=\"dr-title-wrap\" >\n\t\t\t\t\t<div class=\"dr-title dr-print-block-title\">\n\t\t\t\t\t\t<b>Nutrition Facts<\/b>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"dr-nutrition-list\">\n\t\t\t\t\t<div class=\"dr-nutrition-label\"><p>Servings <strong class=\"dr-nut-label\" data-labeltype=\"servings\">4<\/strong><\/p><hr class=\"dr-nut-hr\"  \/><dl><dt><strong class=\"dr-nut-heading\">Amount Per Serving<\/strong><\/dt><section class=\"dr-clearfix\"><dt><strong>Calories<\/strong> <strong class=\"dr-nut-label\">489<\/strong><\/dt><\/section><dt class=\"dr-nut-spacer\" ><\/dt><dt class=\"dr-nut-no-border\"><strong class=\"dr-nut-heading dr-nut-right\">% Daily Value *<\/strong><\/dt><section class=\"dr-clearfix\"><dt><strong>Total Fat<\/strong> <strong class=\"dr-nut-label\">23<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">36<\/span>%<\/strong><dl><dt><strong>Saturated Fat<\/strong> <strong class=\"dr-nut-label\">10<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">50<\/span>%<\/strong><\/dt><\/dl><\/dt><dt><strong>Cholesterol<\/strong> <strong class=\"dr-nut-label\">234<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">mg<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">78<\/span>%<\/strong><\/dt><dt><strong>Sodium<\/strong> <strong class=\"dr-nut-label\">441<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">mg<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">19<\/span>%<\/strong><\/dt><dt><strong>Potassium<\/strong> <strong class=\"dr-nut-label\">559<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">mg<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">16<\/span>%<\/strong><\/dt><dt><strong>Total Carbohydrate<\/strong> <strong class=\"dr-nut-label\">30<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">10<\/span>%<\/strong><dl><dt><strong>Dietary Fiber<\/strong> <strong class=\"dr-nut-label\">1<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">4<\/span>%<\/strong><\/dt><\/dl><dl><dt><strong>Sugars<\/strong> <strong class=\"dr-nut-label\">24<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><\/dt><\/dl><\/dt><dt><strong>Protein<\/strong> <strong class=\"dr-nut-label\">20<\/strong><strong class=\"dr-nut-label dr-nut-measurement\">g<\/strong><strong class=\"dr-nut-right\"><span class=\"dr-nut-percent\">40<\/span>%<\/strong><\/dt><\/section><\/dl><hr class=\"dr-nut-hr\"  \/><p class=\"dr-daily-value-text\">* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients for Meurette 4 TBSP unsalted Butter 115 g of turkey bacon sliced into 1\/3 inch thick sticks (traditionally French lardons are used. I use &hellip; <\/p>\n","protected":false},"author":1,"featured_media":911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[120,137,126,125],"tags":[],"class_list":["post-795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-cooking-with-alcohol","category-egg","category-french"],"_links":{"self":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/795"}],"collection":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=795"}],"version-history":[{"count":0,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/795\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/911"}],"wp:attachment":[{"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=795"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}