*Guest post by my dear friend Rebecca Miller

Eggs and wine… need I say more?  This recipe appears in a cookbook written by my great-aunt Genie - an utterly inspiring woman who loved life, new ideas, her family, and, most important to his audience: cooking.  I’m thrilled to share the recipe with Table + Teaspoon, and I know that she’d be honored.

Genie’s cookbook was published in a small batch for her family and closest friends.  More than just a compilation of her favorite recipes, the book serves as a uniquely autobiographical journey through her remarkable life - always filled with incredible cuisine.

Among Genie’s good friends were many fantastic chefs, including James Beard, M.F.K. Fisher, and Chuck Williams (founder of Williams-Sonoma, in which she was an initial investor).

I first made this dish while on a fly-fishing trip in the Trinity Mountains (Genie was also an avid fly-fisherwoman).  The aromas and flavors of this dish are intoxicating.  It’s hearty enough to power you through the day, elegant enough for any occasion - and fit for royalty.

Genie was the most gracious host, the best cook, and one of the most loving people I ever knew. And while she never flaunted it, during dinners I like to imagine a placecard in front of her plate displaying her full and true title: Princess Genevieve di San Faustino.

Tight lines, 

FINISHING TOUCHES…

t+tTIP: This recipe is made even more perfect when paired with your favorite coffee and a Pendelton blanket.