Firebox is one of the many restaurants participating in Taste of Hartford, which ends February 3, 2013. Chef John Lagoz-Sinclair shares the "Slow Poached Farm Egg" recipe from the Firebox menu.

fireboxrestaurant.com

12:22 p.m. EST, January 30, 2013

Ingredients:

Poached Farm Egg, Frisee, Arugula, Pickled Watermelon Radish, Pickled Ginger Vinaigrette, Parnip Chips, Sea Salt, and Chives.

Pickled Ginger Vinaigrette:

For the pickled ginger:

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1 lb ginger, peeled and sliced

1 c water + some for boiling ginger

1 c rice wine vinegar

1/2 c apple cider

1/2 c maple syrup

1 tbsp salt

Cover ginger with water, bring to a boil. Strain and reserve ginger, discard water. Repeat 4 or 5 times until the water stays clear and the spiciness of the ginger is reduced.

In a separate pot, bring the water, vinegar, cider, syrup and salt to a boil, simmer 10 minutes and then add ginger. Transfer to a new container and refrigerate. This can be used in 4 hours, but 24+ hours is ideal.

To make the vinaigrette:

1 c extra virgin olive oil

1/2 c ginger pickling liquid

1/4 c pickled ginger

salt to taste

Combine pickled ginger and half of the pickling liquid in a blender and blend until smooth.  With blender running, drizzle in olive oil and remaining pickling liquid, add salt to taste.

For the Pickled Watermelon Radish:

1 lb watermelon radish