Posts Tagged ‘caviar’

Our holiday season always begins with Thanksgiving when Chris, our younger son, makes his famous sunny-side-up eggs on honey toast with shaved truffles on top and proceeds to a complete, luxe caviar service.  This luxury is only possible because a whole bunch of eaters pool their resources.  Otherwise we’d all be eating eggs and bacon and skipping the caviar.  But, if we skipped it, we’d really miss out on what to me has always said “Let’s celebrate!” – a chilled tin of caviar, a glistening bowl of chopped egg, and a glass of bubbly.  As you can see from the photo everyone must agree as on this past Thanksgiving that tin of caviar disappeared mighty fast.
Since we can no longer get the really, really expensive Iranian roe, we put our faith in the folks at Tsar Nicoulai Caviar (www.tsarnicoulai.com ).  Their paddlefish roe is superb and quite affordable.  The paddlefish is a sturgeon’s cousin and the roe it produces is often called “American-style sevruga.”  It is our choice for a large crowd.  The company was founded on the vision of sustainability which makes the caviar a guilt-free purchase.  We plan on celebrating again on Christmas and New Year’s Eve.  Won’t you join us?


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quail eggs_7326

To me, quail eggs are one of nature’s most beautiful creations – right up there next to the glorious blue egg of the robin.  Unfortunately, I usually only get a view of the robin’s egg once it has fallen from the nest and cracked into pieces, but quail eggs are now found everywhere – from the farmers market to Whole Foods to grocery stalls in Chinatown.  I once asked a Chinese friend why they were so common in Chinese markets and learned that, for centuries, quail eggs have been valued in Chinese medicine to reduce stress and heart problems.  I think that they are supposed to be eaten raw to get the best results.  We like to hard boil them to peel and eat as a little snack around cocktail time and on far fancier occasions they star as a receptacle for caviar.

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