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Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Tuesday, April 18, 2017

Dress up Deviled Eggs With a Fresh Take On a Classic






Quarter-sized deviled eggs made with Italian parsley, anchovies and capers. Credit: Copyright 2015 David Latt
Quarter-sized deviled eggs made with Italian parsley, anchovies and capers. Credit: Copyright 2015 David Latt
What’s Easter without Easter eggs? Hide them. Roll them. And, best of all, eat them. Of the many dishes associated with Easter, deviled eggs have always been high on the list. Traditional deviled eggs are delicious but with some adventuresome spices, all those left-over hardboiled Easter eggs become devilishly delicious.
Our fingers stained blue, red and yellow, my sister and I loved dyeing and decorating Easter eggs. Ultimately our mother turned our colored eggs into deviled eggs with a simple recipe: peel and slice open the eggs, chop up the yolks, add a bit of mayonnaise and season with salt and pepper, then spoon the mixture back onto the egg white halves.
When we were kids that seemed good enough. But for my adult palate, deviled eggs needed spicing up. With experimentation, I discovered that hard-boiled eggs are a great flavor delivery system because they provide a solid, neutral base of flavor to which exciting flavors can be added.
Doing something as simple as adding cayenne or Mexican chili ancho powder gives the mild-mannered eggs a mouth-pleasing heat. Sweeten the flavor up a notch by stirring in finely chopped currants or borrow from Indian cuisine and mix in curry powder that has first been dry roasted in a sauté pan.
Turn the eggs into an entrée by mixing in freshly cooked shellfish. Grill shrimp or steam a few Dungeness crab legs, finely chop the savory meat and add to the yolk mixture. The result is elegantly flavorful.
This year I’m using a Mediterranean approach. Capers add saltiness and Italian parsley adds freshness. Finely chopped and sautéed anchovy filets are the secret ingredient that takes deviled eggs to another level.
Cut into quarters or halves, the deviled eggs make a visually arresting presentation. 
Caper and Anchovy Deviled Eggs
Always worth mentioning, using quality ingredients improves any dish. Nowhere is that more true than with deviled eggs. Use farmers market fresh eggs, quality capers preserved in brine and good anchovy filets. 
The easiest way to fill the egg white sections is with a disposable pastry bag. If one is not available, use a spoon to scoop up filling and a fork to distribute it into each egg white half.
The eggs and filling can be prepared the day before or in the morning. To keep them fresh, the eggs should not be filled until just before serving.
If desired, add a touch of heat with a pinch of cayenne. 
Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 15 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients
6 farm fresh eggs, large or extra large, washed
4 anchovy filets, finely chopped
1 tablespoon Italian parsley, washed, pat dried, finely chopped
1 teaspoon capers, finely chopped
2 tablespoons mayonnaise
Sea salt and freshly ground black pepper to taste
Pinch cayenne (optional)
Directions
1. Submerge the eggs in an uncovered saucepan of cold water. Heat the uncovered pot on a medium-high flame. Bring to a simmer and boil five minutes. Turn off the flame, cover and leave the eggs in the hot water 10 minutes. Drain the hot water. Add cold water to cool the eggs.
2. While the eggs are cooking, heat a small sauté or nonstick frying pan over a medium flame. No need to add oil. Sauté the anchovy filets until lightly brown. Set aside.
3. Peel the eggs. Discard the shells. Wash and dry the eggs to remove any bits of shell. Using a sharp paring knife, carefully slice the eggs in half, lengthwise. Remove the yolks and place into a bowl. Set aside the egg white halves.
4. Using a fork, finely crumble the yolks. Add the Italian parsley, capers and sautéed anchovy bits. Stir together all the ingredients. Add mayonnaise and mix well until creamy.
5. Spoon the filling into a disposable pastry bag. If serving the next day or later in the morning, place the egg white halves into an air-tight container and the filled pastry bag into the refrigerator.
6. Prepare a serving dish. The deviled eggs can be served as quarters, halves or reformed as whole. If quarters, cut each halve in two lengthwise. Just before serving the eggs, cut off the tip of the pastry bag. Have a paring knife or fork in hand. Carefully squeeze a generous amount of the filling into each egg white piece. If needed, use the knife or fork to tidy up the filling on each egg. Any leftover filling should be eaten on crackers as a chef’s treat.
7. As the eggs are filled, place them on the serving dish and garnish with Italian parsley or arugula. Serve cold.

 

Saturday, October 17, 2015

Passion Fruit Custard - Easy to Make, Delicious to Eat

Passion fruit are in season.  The small fruit packs a big flavor when added to cocktails, sauces and custards.

When our son lived in Rio, we visited Brazil for ten days. In the time he had spent there going to college, he had become fluent in Portuguese. With him as our guide, we experienced the city the way locals do. We had several meals at his apartment. One of his signature cocktails was a caipirinha made with cachaça, lime, sugar and lots of ice. To a regular caipirinha, Franklin added fresh passion fruit. The cocktail was delicious.
When he came back to Los Angeles, he continued to serve caipirinhas. To make the drink, he would strain out the seeds and add only the juice from the fruit. He would toss the seeds and husks into our compost bin. We used the compost in the vegetable garden and after a few months we had dozens of passion fruit plants growing along the fence. Ever since, we have had passion fruit vines trellised on the fence.
Some years we had a bumper crop of several dozen passion fruit. Other years, like this past summer, the plants produced only a handful. In any case, flavoring the custard takes only two, so we had enough from the garden to make passion fruit custard for dinner last night. And it was delicious.

Passion Fruit Custard
An easy to make custard requiring a minimum of effort. Use quality fresh ingredients, farmers market eggs and good heavy cream. To my knowledge only Trader Joe's sells a heavy cream without additives or preservatives.

The custard tastes the best when it is only 1" deep. Creating a taller custard means the top and bottom will cook but not the middle.

Yield: 4-6 servings

Preparation time: 10 minutes

Passion Fruit seeds and pulp soak overnight in custard

Baking time: 45-120 minutes depending on the size of the baking dish
Ingredients

2 extra large eggs
1 cup heavy cream
1/2 cup white sugar
2 fresh passion fruit, washed

Method

Cut open the passion fruit. Use a small spoon to remove the seeds and any pulp. Set aside. Discard the husk.

Beat together the eggs and white sugar. Add the cream and passion fruit to the sugar-egg mix. Stir well. Cover in an airtight container and place in the refrigerator over night.

In the morning, pour the custard through a strainer and into a bowl. Remove the passion fruit seeds. Use a rubber spatula to scrape off the custard on the bottom of the strainer and add to the bowl.

Preheat the oven to 300 degrees.

Pour the custard into a large 9" round oven-proof baking dish or 6 porcelain ramekins. Prepare a water bath by pouring 1" of water into a baking pan larger than the baking dish by several inches.

Bake for 45 minutes (the ramekins) or 90 minutes (the baking dish). Every 15 minutes rotate the baking dish and ramekins so they cook evenly. If the custard is browning too quickly, lay a piece of tin foil over the top.

The custard is done when it doesn't jiggle when moved. Depending on your oven, the baking time could be as much as 2 hours or even longer.

Serve at room temperature.

Saturday, June 13, 2015

Make Dad An Omelette For Father's Day

When I was nine years old, my parents told me it would be fun if I made them breakfast in bed every Sunday. I was such a geek, I didn't know they were pulling a Tom Sawyer on me.

At first I practiced with something easy--scrambled eggs. I worked up to over-easy eggs and was very proud when I could plate the eggs without breaking or overcooking the yolk.

My sister, Barbara, didn't like to cook. She could be coaxed into helping me with some of the prep, but she wasn't happy about it.

In time my mother felt I was ready to take on the El Dorado of breakfasts: an omelet.

The first time I had one, I thought it was so great. The outer crispness contrasted with the custard-softness on the inside.

My mom taught me to use a big pat of butter to prevent the omelet from sticking to the pan. She made savory fillings, using a tasty piece of sausage, some mushrooms, spinach, and a bit of cheese. At times she'd switch gears and put something sweet inside, like fresh strawberries she'd cooked down into a compote.

For Father's Day one year she showed me how to make my dad's favorite filling: crisp bacon, sauteed potatoes, and cheddar cheese. Because he had an Eastern European sweet tooth, he liked his bacon dusted with sugar.

Over the years I refined what my mom had taught me. I found that sauteing the ingredients added layers of flavor and got rid of excess water.

On my limited student's budget in college, I learned how omelets could be a breakfast, lunch, or dinner. I could make the filling out of any favorite ingredients, even left-overs.

Sauteed sausages with potatoes and cheddar cheese. Steamed asparagus with herbed goat cheese. Sauteed spinach, mushrooms, zucchini, onions, and roasted tomatoes with Gruyere. Sauteed chicken livers, caramelized onions, and mushrooms.

Chopped raw tomatoes, sauteed spinach, onions, and garlic make a delicious vegetarian filling, add sauteed ham and cheese and you'll make a carnivore happy. Even a simple omelet filled with sauteed parsley, shallots, and garlic with Parmesan cheese was elegant and delicious.

The combinations are limitless.

The only difficult part of omelet-making is flipping one half on top and then sliding it onto a plate so it looks plump and neat. Using a good non-stick pan makes that easy. I still add butter to the pan, but it's very little and strictly for flavor.

Another refinement I'm proud of is a one-egg omelet where the spotlight is entirely on the filling: Eggsellent: A One-Egg Omelet That's All About Flavor.

My Father's Favorite Omelet

Traditionally what's inside an omelet is hidden by the fold. Sometimes I make them that way, sometimes, I leave the filling where it can be seen.

My father didn't like surprises so I always left his open so he could see what he was eating.

Yield 1 serving
Time 20 minutes

Ingredients

2 bacon slices
1 small Yukon Gold potato or 2 small fingerling potatoes, peeled, roughly chopped
2 tablespoons yellow onion or shallot, finely chopped
1/4 cup parsley, washed, mostly leaves, finely chopped
1 tablespoon olive oil
1 teaspoon sweet butter
2 farm fresh eggs
1 tablespoon cream, half-and-half, milk, or skim milk
1/4 cup freshly grated cheddar cheese

Method

Saute the bacon in a small frying pan (not the nonstick pan) until crisp, remove and drain on a paper towel. Set aside. Pour off the fat.

Add the olive oil to the pan, put on a medium flame and saute the potato, onions, and parsley until lightly browned. Remove and set aside.

Put the eggs and milk into a mixing bowl. Using a fork or wisk, breat the eggs until they foam.

Melt the butter in the nonstick pan, pour in the beaten eggs. Let the eggs begin to set. Place the sauteed vegetables on one half of the omelet. Sprinkle the grated cheese and crumble the bacon on top of the vegetables.

Using a rubber spatula so you don't scratch the surface of the nonstick pan, flip the side that doesn't have the filling on top of the side that does.

Carefully slide the omelet onto a plate and serve.

Variations

Before serving dust the top of the omelet with finely chopped Italian parsley or crumbled crispy bacon or cayenne pepper

Spread a thin layer of strawberry jam or a fruit compote on the top of the omelet before serving

Sunday, May 31, 2015

In Praise of Eggs

A healthy, efficient source of protein, eggs are delicious.

Growing up, my mother used to take my sister and myself to the beach for picnics. We would spend the day at Will Rodgers State Beach in Santa Monica. My mother would sit on one blanket talking with a friend. My sister, Barbara, and I would dig holes in the sand and build our version of "castles" by filling plastic buckets with wet sand and turning them over quickly.
For lunch my mother always made our favorites. Fried chicken, hard boiled eggs and egg salad sandwiches. I guess it must be a truth of the human experience that what we eat as children is burned deeply into our psyches. Sometimes negatively (I won't go near calf's liver, which my mom used to serve on a regular basis) but mostly positively.
More often than not, comfort food means food we ate as a child that made us feel all taken care of. I enjoy eggs so many ways. Hardboiled, sliced and topped with anchovies or 1000 island dressing.
Deviled with a filling of anchovies, parsley and capers.
Egg salad flavored with bacon, charred corn kernels and parsley. Coddled in Caesar salad dressing richly flavored with anchovies and Tabasco sauce. One egg omelets. Egg white cookies with hazelnuts and orange glaze.
This weekend a friend shared one of her favorite eggs. She gave me a half dozen Apricot Lane Farms eggs she picked up at Farm Shop in Brentwood. Wildly popular, the eggs sell out quickly.
What makes farm fresh eggs so special is the bright yellow yolk. Visually impressive, the yolk is sweet, thick and custardy. Lily Farms eggs, sold at the Santa Monica Farmers Market (Wednesday and Saturday) and at the Palisades Sunday market, have a similar quality.

This morning I had one of the Apricot Lane eggs for breakfast.

I think one of the best ways to enjoy quality eggs is to make a fried egg. Personally I like over-easy eggs, but sunny side up would be good too. I fried the egg in a pat of sweet butter in a non-stick pan and served it on a slice of toasted Orowheat Oatnut Bread with Bonne Maman Strawberry Preserves and Pulgra unsalted butter.
Simple. Easy. Delicious. The pictures tell the story.


Thursday, January 30, 2014

Eggsellent – A One-Egg Omelet That’s All About Flavor

For Zesterdaily last January, I wrote about beginning the new year with an easy-to-make, good tasting dish that is healthy and all about flavor. After making the omelets through out last year, I think it's a great way to begin 2014.


A new year with new resolves for personal improvement is the best of times and the worst of times. At the top of many people’s resolutions is eating sensibly with an asterisk to give up everything that tastes good. To eat well doesn’t mean denying yourself pleasures. In fact, consider the gastronomic advantages of a one-egg omelet.

Three, two, one

A neighborhood restaurant we frequented for many years proudly publicized their three-egg omelet. The omelet was a plump 2-inches thick and settled on the plate like a seal sunning itself on a wave-washed rock.
After eating their three-egg omelet, I always felt like going back to bed.
Having consumed many omelets over many years, the realization hit me that what I like about an omelet isn’t the eggs. What I like is the filling.
At home I experimented. What I was looking for was a ratio of bulk: flavor that pleased my palate and wasn’t overly filling. Three eggs were never considered, and eventually two eggs gave way to one. Another significant milestone was switching from a stainless steel pan to the more forgiving qualities of a nonstick pan.

Thin one-egg omelet is a reminder of delicate crêpes

One egg creates texture not bulk and places the emphasis solidly on the filling. Just about anything sautéed, roasted or grilled can find itself tucked into the confines of an eggy bed.
Whatever the mix of ingredients, the key to a good omelet is creating a warm creaminess of melted cheese.
The combinations are limited only by your palate preferences. The salty-sweetness of sautéed ham, Comte cheese, spinach, shallots and shiitake mushrooms complement the pliancy of the egg. Grilledasparagus and Parmesan cheese, dusted with finely chopped Italian parsley leaves makes an elegant omelet perfect for breakfast, lunch or dinner. Shredded lobster, Manchego cheese, cilantro, raw red onions, a dusting of cayenne and a small amount of finely chopped ripe tomatoes transform an ordinary egg into a culinary adventure.
Adding country-fried potatoes, buttered toast with jam and crisp bacon, a tossed green salad or a bowl of fresh fruit to fill out the plate and the one-egg omelet creates an enviable meal, heavy on flavor and careful about calories.

One-Egg Omelet With Spinach, Comte Cheese, Shallots and Shiitake Mushrooms

Use any cheese of your liking. I prefer a cheese that plays well with others. Strong cheeses, such as blue cheese, will dominate the other flavors in the filling. Mild cheddar, Comte, Manchego and soft goat cheese work well.
The recipe is for one, because making each omelet individually will result in the best looking dish. If you are serving more than one, multiply the number of diners times the ingredient quantities for the filling to create the correct amount needed to make all the omelets.
Use a 9-inch nonstick pan, understanding that nonstick pans are designed to be used on low heat. Because an excessive amount of fat is not required to prevent the egg from sticking to the pan, the butter is used for flavoring. Could the omelet cook on a nonstick pan without the butter? Yes, perhaps as serviceably, but that little bit of butter adds a lot of flavor.
Serves 1
Ingredients
2 teaspoons sweet butter
2 cups spinach leaves and stems, washed, pat dried, chopped
1 shallot, washed, ends and skin removed, finely chopped
½ cup or 2-3 shiitake mushrooms, washed, root ends trimmed, finely sliced longwise
1 farm-fresh egg, large or extra large
1 tablespoon cream, half and half, whole milk or nonfat milk
⅓ cup freshly grated cheese, preferably white cheddar, Comte, Manchego or goat
Pinch of cayenne (optional)
Sea salt and black pepper to taste
Directions
1. In the nonstick pan, melt 1 teaspoon butter and sauté together the spinach, shallot and shiitake mushrooms until wilted and lightly browned. Season to taste with sea salt, freshly ground pepper and cayenne (optional). Use a high-heat or Silpat spatula to remove the sauté from the pan and set aside.
2. Beat together the 1 egg and milk until frothy.
3. On a medium-low flame, heat the nonstick pan, melt the remaining teaspoon butter and pour in the egg-milk mixture using the spatula to get every drop into the pan.
4. Swirl the egg mixture around to coat the bottom of the pan so it looks like a full moon.
5. Gently sprinkle the cheese on one half of the omelet — the half moon with the filling –and spoon on the sauté to cover the cheese.
6. When the cheese has melted and the egg is cooked the way you like, use the Silpat spatula to gently flip the empty side of the half moon on top of the filling.
7. Use the Silpat spatula to help slide the omelet onto the plate and serve hot.

Monday, June 3, 2013

Looking for Good Reasons to Travel, Visit Northern Spain and Morocco

Summer's almost here and it's time to think about planning vacation travel. Wanting to ease some of the difficulty traveling, I applied for and received a Global Entry pass so at many airports I breeze through domestic security (thank you TSA Pre) as well as international points of entry.

I would definitely recommend Global Entry to everyone who travels more than a few times a year. The cost is minimal ($100 for 5 years) and the online paper work isn't too time consuming. Email me and I will give you all the details.
Last fall I took a trip to Morocco on a press trip with half a dozen other journalists. We traveled from Fez in the east to Marrakech and the High Atlas Mountains in the west and then to Essaouira on the coast.
In the High Atlas Mountains, we arranged for a cooking lesson in the kitchen of a local cook. To get to her home on the grounds of a remote boutique hotel, we walked underneath walnut trees up a steep dirt switch-back trail we shared with men riding side-saddle on donkeys. "Shared" isn't accurate. If we hadn't jogged quickly to the muddy area to the side of the trail, the men on donkeys would certainly have bumped us out of their way.
The walk up that hill was a challenge. By the time we reached the hotel at the top, we were tired, thirsty and pretty dusty. At that moment the walk didn't seem worth the effort. Then we walked out onto the wide deck of the Kasbah Toubkal where we were greeted with hot mint tea, Moroccan style--sweet and heavily caffeinated.
In the crisp, clear air, we took in the breath-taking view of the surrounding mountains and the village of Imlil in the valley below.
A few clouds floated by like rafters on inner tubes leisurely drifting on a vast blue lake. We sat and drank our tea and never wanted to leave.

Sitting on squat stools in the concrete floored pantry, Haja Rkia ben Houari and Fatima gave us a cooking lesson. The two Berber woman generously showed our group of journalists how to prepare a chicken tagine, couscous with lamb and potatoes and bread cooked on an outdoor oven.

At another cooking class at the very elegant La Maison Arabe, an upscale inn next to Marrakech's souk or shopping bazar, Amaggie Waga and Dadas Ayada taught us about Moroccan spices and cooking traditions and how modern Moroccan cooking resulted from the many groups who came to call the area home--Berbers, Jewish spice merchants, invading Arab armies and French colonialists.
Besides the historical facts, taking a cooking workshop was a way to learn how to make Morocco's signature dishes, most importantly how to make preserved vegetable pickles, which now I serve at practically every meal, that's how much I think their briny-spicy crunch brightens almost any dish.
For the holidays last year, my present-of-choice was preserved lemons, another recipe learned at the Maison Arabe cooking school.
This year in the spring, another press trip took me to Northern Spain on a wonderfully comprehensive tour with Insight Vacations. From Madrid we headed due north to San Sebastián and then rambled along the coast heading west. In the cathedral town of Burgos I enjoyed an hour's lunch in a small bar with half a dozen men watching soccer and eating tapas. We stopped in Bilbao to tour the Guggenheim and gaze up at Jeff Koons' "Puppy."
We traveled to a mountain top in the Picos de Europa mountains to visit the Cave of Covadonga the 8th century resting place of Spain's first Catholic king, Pelagius.
Our final stop was Santiago de Compostela, the end of the Pilgrims' trail and the Cathedral where it is said St. James' bones are buried. Inside the many rooms of the Cathedral there are statuary created over the centuries. The guide pointed out one that is very unusual--a very pregnant virgin Mary.
The trip mixed history, art and culinary traditions as we moved from tapas to pintxos, the Basque open faced sandwiches that I came to love. Whenever possible, Iberian ham, anchovies, sardines and octopus appeared on our plates along with delicious Galician beer, light and crisp.


From that trip I brought home ideas for appetizers, simply constructed with contrasting flavors and textures. Small plate tapas and grilled bread-pintxos now precede the soups, salads and entrees on our dinner party table. Easy-to-make, full of flavor, a delight to the eye, I took home from Northern Spain a great addition to our culinary vocabulary.
Both trips were for the Sunday print editions of New York Daily News and they showed me once again why it is great to get out town.

Former French Colony of Morocco Has Much to Recommend

Spain's Northern Coast, Far from Madrid, Barcelona and Bullfighting, Has Enticements of Its Own

Thursday, May 9, 2013

Mother's Day, Time to Set the Table and Make a Wonderful Meal

As my mother used to say, "Where has the time gone?" It feels as if we were celebrating New Year's Eve a few weeks ago and now it's the middle of May with summer just around the corner. Yesterday I bought the first corn of the season from Gloria at the Santa Monica Wednesday Farmers Market. Big fat ears that grilled up sweet and delicious.

My mother loved Thanksgiving because the family was gathered together. She loved my sister and I working beside her in the kitchen, wrapping sweet potatoes in aluminum foil, shelling walnuts and making turkey chopped liver.

I loved Mother's Day because that was a day to make my mom the recipes she liked. Egg salad with bacon, a dish based on her own modification of her mother's recipe, roasted beet salad, potato salad with grilled vegetables, carrot salad with lemon-black pepper soaked golden raisins, rosemary fried chicken and banana cake with chocolate chips and walnuts.

My mom passed away two weeks shy of her 93rd birthday. She had a good life, filled with ups and downs like any life. My last memory of her was our reading the newspaper together, enjoying a good laugh at the expense of then-President George W. Bush--this was 2006--and she was enjoying a Vietnamese bbq pork banh mi sandwich loaded with lots of pickled carrots and daikon. She was happy. Life was good.

So for everyone who wants some good food on Mother's Day--or any day, for that matter--here are some of my mom's favorite dishes.


Egg Salad with Grilled Vegetables and Crisp Bacon

Starting with my mom's basic recipe, I've added grilled vegetables and freshly chopped parsley for color and flavor. Crisp bacon gives a salty crunch.

Yield: 4 servings

Time: 45 minutes

Ingredients

4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
1 teaspoon kosher salt
Sea salt and black pepper

Method

To make easy-to-peel hardboiled eggs, I happily borrow Katie Goodman's directions which are to place the eggs into a quart-sized pot with salted (1 teaspoon kosher salt) cold water to cover 2" above the eggs. Raise the heat to high and allow the water to rapidly boil for two minutes. Remove from the burner, cover and let stand fifteen minutes.

Pour off the hot water, rinse with cold water, let the eggs cool to the touch and peel the shells. Dry the eggs and refrigerate until ready to use.

Slice the carrot into flat slabs about 1/4" thick and 3" long.  Toss in olive oil seasoned with sea salt and black pepper.  Season the ear of corn similarly.  Grill the carrots and corn until lightly browned all over or oven roast in a 400 F oven for 15 minutes. Turn frequently to avoid burning. Let cool.  Finely chop the carrots. Cut the kernels off the cob.

In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper.  Add the mayonnaise and mix well.

Serve on bread, crackers, or lettuce leaves.

Variations

Add 1/4 cup roasted red pepper, finely chopped

Omit the bacon

Add 1/4 cup finely chopped, pitted olives

Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad

Add a dash of tabasco or a dusting of cayenne pepper for heat.

Roasted Beet Salad

Yield: 4 servings

Time: 1 hour or more depending on the size of the beets

The beets my mom served when I was a kid were either boiled or canned. For some reason she never roasted beets until I made them. After that they were her favorite. Not soggy, the beets cook inside their skins, retaining all their sweetness.  They taste great and they're easy to make.

Ingredients

1 bunch of large beets
Olive oil

Method

Cut off the leaves and stems, reserving them to use later. A quick side note: after you wash them, if you chop up the leaves and stems, sauté them with olive oil, garlic and shallots; they'll caramelize and you can serve them as a side dish or tossed with pasta; they're delicious. 

Thoroughly wash the beets to get rid of any grit. Do not remove the skins or cut off the root. 

Preheat the oven to 450 F. Put a sheet of aluminum foil on a baking sheet. Place the beets in the pan, drizzle with olive oil, and bake for 45 minutes to an hour. 

Turn the beets every 20 minutes so they cook evenly. Use a wooden skewer to test if they're done. Roast until the skewer goes into the beets easily but don't let them get too soft. Al dente is good.

Let cool, then peel off the skins, cut off the root and the top part and discard. 

Serve them up the way you like--julienne, rounds, or roughly cut--put them in a bowl and dress with olive oil, reduced balsamic vinegar, sea salt and black pepper.

Variations

Use a vinagrette dressing, add feta, sliced scallions, and chopped Italian parsley.

Top with roasted walnuts.

Add roasted carrots.

Add green grapes sliced in half.

Potato Salad with Vegetables

Yield:  4-6 servings

Time: 45 minutes

As a side dish, potato salad goes with any grilled meat or fish.

Ingredients

2 pounds potatoes (Yukon Gold or King Edward), washed
1 tablespoon Kosher salt
2 tablespoons grated carrots
1 tablespoon corn kernels
1 scallion, end trimmed, finely chopped
1 tablespoon Italian parsley, leaves only, finely chopped
1/2 to 3/4 cup mayonnaise (preferably Best Foods/Hellman's)
Olive oil
Sea salt and pepper

Method

Put the potatoes in a pot, fill with water to cover, add the kosher salt, cover with a lid or piece of aluminum foil, and boil on high heat for 30 minutes or until the potatoes are cooked but still firm. 

Remove the pot from the heat, pour off the hot water, refill the pot with cold water and let the potatoes cool.

Sauté the corn with a little olive oil for 5 minutes until lightly browned.  Let cool. In a large bowl, mix together the corn, carrots, scallion, and parsley. 

Peel the skin off the potatoes--save the skin for a breakfast sauté with eggs--chop the potatoes into dime-sized pieces, and add to the bowl. Toss all the ingredients together and season with sea salt and pepper. Stir in the mayonnaise and mix well. 

Taste and adjust the flavors with more mayonnaise, salt, and pepper.

Variations

Use cilantro instead of Italian parsley.

Add celery or capers.

Add crispy bacon.

Add grilled shrimp.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)

Time 30 minutes

Ingredients

8 large carrots (preferably farmers market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Method

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

Variations

Use cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds


Rosemary Fried Chicken

Yield4 servings

Time45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

1 whole chicken, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
1 cup flour
1 teaspoon sea salt
1 teaspoon pepper
1/4 cup finely chopped fresh rosemary leaves
Pinch cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.

In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. 

Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. 

Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.


Banana Cake with Chocolate Chips and Walnuts 
Yield 8 to 10 servings
Time 90 minutes
Ingredients
  • 4 ripe bananas
  • 1 1/2 tablespoons baking soda
  • 1/4 teaspoon vanilla
  • 2 eggs
  • 1 cup plus 1 tablespoon sweet butter, room temperature
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2/3 cup half and half
  • 2 1/2 cups flour
  • Pinch of sea salt
  • Pinch of cayenne
  • 1/2 cup raw walnuts 
  • 1 cup semi-sweet chocolate chips
Method
  • 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes. (The frozen butter prevents the batter from sticking to the pan.) On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
  • 2. In a bowl mash the bananas with a fork, add the baking soda and vanilla. Stir well and set aside. In a mixer use the whisk to cream together the softened butter and both sugars. Add the eggs, mashed bananas, half and half and whisk until blended. Mix in the flour half a cup at a time, being careful not to over-beat. Remove the bowl from the mixer. Use a rubber spatula to blend in the walnuts and chocolate chips. Pour the batter into the buttered cake pan; it will only fill the pan half-way.
  • 3. Bake the cake in a 350 oven for 60-70 minutes, rotating the pan every 20 minutes so the cake cooks evenly. Test to see if the cake is done by inserting a wooden skewer. If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top. When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes. Remove the cake from the pan, putting it back on the wire rack to finish cooling.
  • 4. Just before serving dust the top with powdered sugar and shaved chocolate. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.