The Incredible Edible Egg: Food Musings

Looking at this blog of mine, it's really hard to believe that more seven months have passed since I've posted something and even harder to believe that what I'm about to post is far from fabulous. So how do I explain months of inactivity?  One word: child. Isn't it amazing when you have the hang of something and a monkey wrench is thrown into the mix?  Well our littlest monkey is quite a handful, she is.  And add her to the mix of the two that came before and I'm a nutty mom with too many extra-curricular activities and overall lunacy in the house.  Don't get me wrong - in the past seven months, I've made dinner nearly every night, I cooked Christmas Eve for 12, a one-year old birthday party for 15 and assisted with desserts for Thanksgiving, among many other special things.  So I am still at it...it's just that the night seems to end there - with me finishing the last of the dishes, sweeping the floor for the 8th time that day, and staring blankly at the television set.  Writing and posting has taken a real back seat to surviving the every day that is our life.

So why am I writing today? Well, for one thing, I was inspired by a recent post of a new friend on her blog - and thought; "Crap, I'd better get back to blogging before someone pulls the plug on all that I've done thus far." And for another, it occurred to me as I swooped in to pick up my oldest from a playdate, that it was nearly 6:30 p.m. and no dinner was going to be had until nearly 7:00 p.m. So what is a Mom to do?  Dress up eggs, of course!  The French do it all the time and we think it's fabulous!

I often find that when time is at a real premium, the mighty egg makes a meal just that - mighty.  Protein and taste - what could be better (well, maybe the giant pack of Twizzlers I ate today, among many other things!) than a wholesome meal of perfectly scrambled eggs and "something."  You can fill in the blank with whatever you have!  We had a lightly dressed salad with our scrambled eggs and shredded Gouda Cheese and a pinwheel chicken sausage I broiled quickly. Along with it, I baked up some 5-minute french fries, since I didn't have time to fry them.  I could have added some toast and then we would have had a perfect meal - well, actually, I poured myself a glass of wine so the meal was completely perfect. Dinner was on the table in 15 minutes and it was devoured in an even shorter time frame.

Eggs are incredible...think of all the ways we use them: souffles, quiche, scrambled, poached, fried, over-easy, in cakes, in meringue, in flourless chocolate cake, and so on.  They are a wonder to behold and they often serve as my go-to breakfast: I submerge an egg in boiling water for about 23 minutes and peel the shell immediately under cold running water.  Then I sprinkle a pinch of Kosher salt and a few grindings of pepper and I shove the slices down my throat as I race out the door!  But, hey...a healthy meal doesn't have to be long and drawn out!

Try some of these ideas when you're pressed for time - eggs are sure to please every time!

You did it Again Mom! Recipe

It's the same old scene in our house nearly every night of the week and I'd be willing to bet it's not unlike your house. You know, the rushing to get home, coupled with the "what on earth is there to eat in the house," combined with hungry children who are starved for food and attention. All of that makes for a stressful situation which is why I usually have dinner thought out well before I walk in the door.

However, it can't be that way every night. I can't always know ahead of time what to make and nor can you, I'm sure. There are curve balls and there are changes in plan and all these things need to be appreciated and dealt with with relative ease.

Tonight there was a change in plan due to unforeseen circumstances and I stared into the fridge and wondered what to make when I saw the best thing there is in that kind of scenario: eggs. A frittata, it would be!

It was just me and the kids tonight and my children so lovingly announced that I had done it again! And they proceeded to eat all of their dinner. I discovered the trick to the William-Sonoma special frittata pan - you must spray both pans with non-stick cooking spray! I had never thought of that before.

Prosciutto and Smoked Cheddar Frittata
1/2 cup baby spinach, finely chopped
6 eggs, beaten with a pinch of salt and pepper
3 oz. shredded smoked cheddar
4 oz. cubed prosciutto
1/8 tsp. dried oregano

Beat the eggs in a medium bowl with a pinch of salt and a few grindings of pepper. In the deep side of a large frittata pan, heat several sprays of non-stick cooking spray over medium high heat and saute the prosciutto on high for about 5 minutes, stirring often. When the ham browns, add in the spinach and saute about 1 minute. Add in the eggs and allow them to set over medium heat for about 4 minutes. Sprinkle with the oregano and cover with the shallow side of the frittata pan for about 2 minutes.

With the frittata now covered, using a quick but steady motion, flip the pan. Let it sit over medium high heat for about 2 minutes or until it becomes slightly browned on top. Uncover and sprinkle with cheese and recover for about 1 1/2 minutes or until cheese is totally melted. Uncover and allow the frittata to rest for about 30 seconds before sliding a spatula around the outside of the pan and sliding the frittata onto a plate. Cut into pie-like slices.

Mozzarella di Bufala: Recipe

If you haven't had the opportunity to taste mozzarella di bufala then surely you are missing something special. It comes from the milk of a water buffalo and is flown to the US from several regions in Italy, but most notably from Naples. It is tangy, delicate, and so delicious. I have only seen this cheese sold in sealed bags of water, which I imagine helps retain moisture and elasticity. Regardless, it is fantastic.

Instead of adding a chiffonade of basil, I used a smattering of very hot peppers and counter balanced the heat with the fresh taste of lemon oil.

Mozzarella di Bufala with Tomato and Hot Peppers
1 ball of Mozzarella di Bufala, sliced 1" thick
1 large ripe tomato, sliced 1" thick
1 small balloon hot pepper, sliced very thin
2 Tbsp. lemon oil
2 tsp. Fleur de Sel

On a serving plate, alternate slices of Mozzarella and tomato. Scatter slices of the hot pepper over the top. Crush and sprinkle salt over slices and when just about ready to serve, drizzle lemon oil on top.

Italian Egg-Drop Soup: Recipe

I've watched my mother make this dish a long, long, time ago (without a written receipe, of course). It's a wonderful feel-good dish that I love to eat on cooler days and it takes (literally) no time at all to make. I looked at a recipe from Marcella Hazan and found that she has something similar but seriously it's not close to what I've put in my family's tummy.

Hazan's recipe is called "Passatelli" - Egg and Parmesan Strands in Broth. My soup sounds the same but yet the ingredients are different. Hers has grated lemon peel, grindings of whole nutmeg and breadcrumbs. As you can see, mine does not.

This takes less than 10 minutes to make. The result is a perfect mix of salt and savory all rolled into a healthy meal. It's perfect for rainy Fridays, Sundays, Saturday lunch, etc. Just enjoy.

Italian Egg-Drop Soup
2 eggs, beaten
4 cups low-sodium chicken broth
2 scallions, chopped
1/2 cup grated Parmesan cheese

Pour the broth into a pot and cover. Set over medium-high heat and wait for it to boil. Remove the lid and while the soup is boiling, slowly whisk in the egg (pour the egg in a steady stream while mixing at the same time). Lower heat, slightly and mix the egg again until it looks like fluffy strands. Add in the chopped scallions and mix. Lower the heat slightly, again, and add in the cheese and mix well. Ladle into warm bowls and serve with crusty bread.

Breakfast for Lunch - an update on eggs: Recipe

I know I've written about this before but I can't help thinking how great eggs are for breakfast, lunch and dinner. With just a few alterations you can have a great meal at any hour - and the feel of the dish can be vastly different. Think about it - a lightly scrambled egg with bacon and toast is perfect for the morning; a frittata with potatoes and sausage is a perfect meal for the evening accompanied by field greens, goat cheese, and crusty bread. And for lunch? Yes, you guessed it...eggs. This time I feel great knowing that the herbs and the tomatoes were grown in my own backyard - making the dish even better!

Eggs with Herbs, Cherry Tomatoes, and Cheese
2 eggs, beaten
pinch of salt, few grindings of pepper
1/4 cup mixed herbs such as basil, chives and rosemary, finely chopped
1/8 cup freshly grated parmesan cheese
5 cherry tomatoes, sliced in half lengthwise
2 sprays of "Pam with Olive Oil"

In a small bowl, beat eggs with salt and pepper. Spray a small frying pan with the pam spray and seat at high heat. When spray appears to disappear, toss in herbs and mix for 10 seconds. Toss in tomatoes and mix for 5 seconds. Add in eggs and allow them to set - about 30 seconds to 1 minute. Scramble them lightly. Allow eggs to set another minute and mix again. Add in cheese and mix thoroughly. Remove from heat and serve.

Use What 'Ya Got: Recipe

It's been confirmed. I am nuts. Truly. You should see the food I am hording. I think that is some type of mental illness - I think I'm due for a check-up.

Seriously, tonight in the 'deli' drawer of the fridge I realized I had:
1. 1 unopened 4 oz. container of pancetta
2. 1 unopened 10 oz. package of salami
3. 3/4 block of newly opened Gorgonzola cheese
4. 1/2 block of newly opened goat cheese
5. 1/2 lb. of smoked ham
6. 1 1-lb. block of unopened extra sharp cheddar cheese
7. 1/4 pkg. of shredded cheddar cheese
8. 2 16-oz. unopened packages of sauerkraut
9. 3/4 pkg. sliced American Cheese

What is wrong with me?? You should actually see the shelf in the basement. It's crazy! boxes and boxes and boxes of pasta and rice; cans and cans (and so on) of broth, beans and tomatoes. I have 2-3 packages of 80% cacao chips. There are about 8 bars of white chocolate. ?????????

And then there are the odd items like a can or two of those black olives with the hole in the center and absolutely no taste? And there are packages of flaked, sweetened, coconut; BBQ sauce, a jar of capers. The list really does go on.

So tonight as I thought about what brilliant recipe I wanted to share, I realized I needed to begin getting rid of all this food (so I can make room for new!). So looking at all that cheese made me think of one of the best things I can make - Quiche! Quiche can be made with so many left-overs. It's wonderful to use a few pieces of broccoli or left over meats and cheeses. It's much like the Frittata I've outlined already but this is baked, obviously, and delicious.

Many times when I'm hosting a brunch, I'll throw these into the oven about 2 hours before guests arrive so that they can cook an hour and cool equally as long and yet still retain their warmth.

I do normally make the crust but to be honest, I see no reason why one can't use a good quality frozen crust and I did just that tonight. I always keep a package of frozen pie crusts on hand for just such an occasion. They are a wonderful alternative to making your own.


Quiche with Pancetta, Arugula, and Two Cheeses

4 oz. cubed pancetta
1 Tbsp. unsalted butter
1/4 cup white wine
1 1/2 cup torn arugula
1/4 cup crumbled Gorgonzola
1/4 cup shredded sharp Cheddar
2 eggs
1/2 cup heavy cream
1/2 cup whole milk
pinch of nutmeg
salt and pepper, to taste
1 frozen 9" pie crust (I use Oronoque Orchards brand)

Preheat oven to 375 degrees. In a large frying pan, melt the butter and saute pancetta over med-high heat for about 3-4 minutes or until the meat begins to brown. Add in the wine and scrape up all browned bits - stir well for about 1 minute. Add the arugula and saute until leave wilt, about 1-2 minutes over medium heat. Remove and place on bottom of pie crust.

In a medium bowl, whisk together eggs, cream, milk, nutmeg, salt and pepper. Spread the two cheeses evenly over the meat mixture and cover with the egg mixture.

Bake about 55 minutes or until middle is set. Let cool on a cooling rack before cutting into pie-like servings. Quiche can be reheated well in a toaster oven or a regular oven.

Hard Boiled or Scrambled?

http://incredibleegg.org/index.html

How fast can you cook an egg and still leave the house on time in the morning? A hard boiled egg should take about 20 minutes to cook. But you really can't eat that right away. You first have to peel it and then it's piping hot. Hard boiled eggs are good warm but when they're really hot...maybe not.

So if you're in a hurry but still want a filling meal, I would suggest a scrambled egg. With a bit of "Pam Spray" with Olive Oil, and a very fast flick of the wrist, you can have your pan heating and your egg cracked in literally: 25 seconds.

While eggs should not be cooked at high heat, I feel okay in telling you that for the sake of your morning rush, it's OK to turn up the heat really high and cook that egg in a flash! In fact, cooking eggs on gentle heat for a bit longer can prevent the yolks from becoming tough, the whites from becoming rubbery and allows for even heat while the yolk thickens. Conventional wisdom does call for high heat when cooking omelettes, however.

When you do make your hard boiled egg, be sure to add cold eggs into cold or lukewarm water to prevent the egg from cracking (if you put a cold egg into boiling water, the air space inside the egg will expand too quickly and will likely crack).

Any way you want them, eggs are a great source of protein and does not have nearly the amount of cholesterol than previously thought. The American Heart Association allows 4 whole eggs per week.

...And no, brown eggs are not more nutritious than white ones! They just come from a different breed of hen.

Friday Night Frittata

Fridays are funny food days. I sometimes eat simple fare like cheese and bread with tons of wine or a salad and a frittata. Frittata is a wonderful meal that can be made with left over meats, cheeses, or vegetables. I like to improvise based on what's in the fridge and I'll make a quick salad with cucumbers, peppers, or radishes and some crumbled blue cheese or feta and an easy oil and vinegar dressing. Open a bottle of wine and slice up a crusty piece of bread...now sit back and enjoy Friday night.

Herb and Cheese Frittata

5 eggs, scrambled
2 Tbls. Whole Milk
2 Tbls. unsalted butter
a good handful of fresh herbs, finely chopped: basil, parsley, thyme, rosemary, chives
1/4 cup Sharp cheddar cheese, shredded
1/2 shallot, minced
salt and pepper

In a frittata pan, or large frying pan, melt the butter over med-high heat till foamy but do not burn. In a seperate bowl, mix together eggs and milk, a good pinch of salt, and few grindings of pepper. When butter is hot and foamy, add in shallots and saute about one minute until softened and fragrant.

Mix together all herbs and put about one half of the herb mixture into the pan; saute another 30 seconds. Pour in egg mixture and swirl pan around until all eggs have coated the pan well. Allow eggs to harden around the edges and toward the middle.

Sprinkle cheese and herbs in the center of the eggs. Cover with other half of frittata pan and flip. Allow eggs to harden about 1-2 minutes, over high heat.

Let Frittata sit for 1 minutes before slicing into pie-like slices.

Pan, exclusively at Williams-Sonoma: