GOLDEN VALLEY, Minn -- Meet Floyd Cardoz in St. Paul on Saturday, April 16. At 5:00 pm, Floyd will be greeting fans and autographing copies of Flavorwalla at Cooks of Crocus Hill (877 Grand Avenue, St. Paul). Books are available for purchase on site.
At 6:00 pm, for the main event, also at Cooks of Crocus Hill, Chef Cardoz will give a talk and cooking demo followed by a tasting and signing. Tickets include a signed copy of Flavorwalla and are available here.
Justin's Slow-Cooked Eggs
4 tablespoons salted butter
2 cups diced tomatoes
A pinch of chile flakes
Kosher salt
Freshly ground black pepper
12 extra-large eggs
1/2 cup low-fat or whole milk
1 cup grated Parmigiano-Reggiano, cheddar, or other cheese (or a combination of cheeses)
1. In a large sauté pan, melt the butter over medium heat. Add the tomatoes, chile flakes, and salt to taste, reduce the heat to medium-low, cover, and cook, stirring occasionally to make sure that the tomatoes do not stick, until they have broken down, about 20 minutes. Add pepper to taste.
2. Meanwhile, in a large bowl, whisk the eggs just enough to break up the whites and yolks. (You want them fairly well blended but not overbeaten.) Add the milk and grated cheese and whisk gently just to combine.
3. Reduce the heat to low and add the eggs to the tomatoes. Cook gently, stirring constantly with a silicone spatula in a figure-8 motion, until the eggs begin to thicken and are soft and silky, 20 to 30 minutes. Serve immediately.
Cooking Time: About 50 minutes