Delicata squash with garlicky kale, goat cheese and a baked egg.
Conversations at my job vary among a few recurring themes: crazy customers, how much we hate chicken, how we’d kill for a glass of wine, and food. While the first three conversations could practically be played on repeat, the fourth is constantly changing.
We talk about what we’re eating, what restaurants we’ve been to lately, what we ate for dinner the night before and what we’re going to eat as soon as we get home. Food talk starts when we open and continues until the office is closed and is often accompanied by photos and/or shared samples.
The two most obsessed eaters seem to be me and my co-worker Breezy. We both used to work in kitchens around town and we spend a lot of time between phone calls chatting about recipes, techniques and ingredients. This is pretty handy because it’s nice to have someone to bounce food ideas off of when I’m in need of inspiration.
Fried Egg Salad (yam khai dao) from the Pok Pok Cookbook
Last year was the year for Portland cookbooks. In fact it seemed like every time I went on Eater, another chef had landed a deal and was working on a book. In the final few months of 2013, several well-known local talents, like chefs Gabe Rucker and John Gorham, released books that were hot commodities all over the country.
Most of the books I was content to just flip through at Powells, but there was one that had to be mine — Andy Ricker’s cookbook for his nationally acclaimed restaurant Pok Pok. Pok Pok is a place dedicated to Thai street food, made famous by their incredible fish sauce chicken wings. After a few very successful years, Pok Pok became so popular that Ricker opened several new restaurants throughout town (all with a slightly different Thai spin) and even opened a spot in NYC.
And while I, like most people, love the Pok Pok wings, the one dish I always, always order is the yam khai dao or fried egg salad. It was hard to put my finger on why I love it so much but after reading Ricker’s description of the dish, I solved the mystery.
The vinaigrette that dresses the greens, herbs and crispy egg is perfectly balanced. There is heat fire from the Thai chiles, a bit of funk from the fish sauce, sweetness from the palm sugar simple syrup and zing from the lime juice. It’s one of those dishes that sucks you in from the first bite and you just can’t stop eating it. Or thinking about it. Or craving it.
The main reason we rented the place we did in St. Martin is because it has a fully equipped kitchen. One trip to the Grand Marche and we were all set to make a few meals “at home” instead of eating out. Luckily I got to sit out on the balcony while my husband did the cooking!
Soft Boiled Egg, Mache, Lemon Zest Salad…with some Foie Gras and Proscuitto thrown in for fun…