{"id":529,"date":"2010-11-04T16:09:15","date_gmt":"2010-11-04T20:09:15","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=529"},"modified":"2013-06-16T21:27:49","modified_gmt":"2013-06-17T01:27:49","slug":"529","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=529","title":{"rendered":"Piedmont Eggs and other things"},"content":{"rendered":"<p>Inspired by Laura Calder&#8217;s <a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Appetizer\/Eggs-Dairy\/recipe.html?dishid=9116\">Piedmont Eggs recipe<\/a>, I decided to make some of my own. No anchovies or parsley in the house. No worries! I simply substituted fresh mint and cilantro for the parsley, added in some lemon juice instead of anchovies and voila, a sumptuous, tongue smearing, lip smacking pickling sauce!<\/p>\n<p>Basically whisk together olive oil (75% extra virgin, 25% regular), garlic, lemon, mint, cilantro, tomato paste, salt and pepper to form a thick dressing\/ sauce. Boil some fresh eggs, pour the sauce over and jar them for 24 hours. Eat with crusty bread!<\/p>\n<p>It was almost lunch time as the eggs were boiling, so what did I do? Toast a couple of slices, spread some salted smooth ricotta cheese and a tablespoon of the Piedmont dressing on top. Yummy lunch!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-530\" title=\"Piedmont Eggs\" alt=\"\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2010\/11\/IMG_06731.jpg\" width=\"440\" height=\"330\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspired by Laura Calder&#8217;s Piedmont Eggs recipe, I decided to make some of my own. No anchovies or parsley in the house. No worries! I simply substituted fresh mint and cilantro for the parsley, added in some lemon juice instead of anchovies and voila, a sumptuous, tongue smearing, lip smacking pickling sauce! Basically whisk together &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=529\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":530,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[101,100,77],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-529","6":"format-standard","7":"has-post-thumbnail","8":"category-starters-sides","9":"post_tag-eggs","10":"post_tag-piedmont","11":"post_tag-toast"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=529"}],"version-history":[{"count":16,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/529\/revisions"}],"predecessor-version":[{"id":533,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/529\/revisions\/533"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/530"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=529"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}