Tag Archives: Eggs

April 3, 2014 · 10:00 am

recipe goodness :: baked eggs in spicy tomato sauce

Baked Eggs in Spicy Tomato SauceIf you know me well, you know how much I love to #putaneggonit. Pretty much any dish can be made better with a gooey yolk coating whatever was lucky enough to be blessed with it. So with a container of grandma’s leftover sauce in the freezer and a new carton of eggs in the fridge, I added one additional ingredient to make this one-pan dinner a keeper: spice. You could call this your lazy evening meal, but I bet it would impress any dinner guest too.

Baked Eggs in Spicy Tomato Sauce
Serves 2-3

32 oz Grandma DiLaura’s Tomato Sauce
2 fresh chorizo sausage links {optional — meat version}
1-2 teaspoons red chili flakes {optional — add instead of chorizo for vegetarian}
1 tablespoon olive oil {if using chili flakes}
1 large egg per person

  1. Preheat oven to 450 degrees
  2. If making a meat version: remove chorizo from casings and break up in little pieces. Heat pan to medium heat on stove and cook chorizo until no longer raw, 2-3 minutes. Drain excess oil from pan.
  3. If making vegetarian version: heat a tablespoon of olive oil in pan on medium heat and add chili flakes. Cook 1 minute to release the fragrance of the chili flakes.
  4. Add sauce to a small baking dish with enough volume to fit 40oz+ so sauce doesn’t overflow while cooking. Stir in chorizo {meat version} or chili flakes {vegetarian version} and put dish in preheated oven for 20 minutes.
  5. Once sauce starts to get a deep red with brown, bubbly edges, remove the pan from the oven. Crack eggs into small separate bowls for each one. Gently pour each egg on top of the sauce, spacing each one out. They’ll start to run and look like floating continents — that’s the beauty of it!
  6. Place pan back in the oven and cook for about 5 minutes or until the white is firm when touched with a utensil and no longer raw.
  7. Remove from the oven, allow to cool slightly and serve in a bowl with a spoon and crusty bread to sop up all the goodness. Or over rice!
A Rainy Sunday Meal

A Rainy Sunday Meal

#putaneggonit
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Egg on Egg Salad {Introducing Bottarga}
Secret DiLaura Family Frittata with Sweet Italian Sausage
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Julia Child’s Rolled French Omelet

 

 

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May 17, 2012 · 10:00 am

recipe goodness :: know-thy-farmer scrapple omelet

Scrapple Omelet

Scrapple Omelet

Scrapple what? This is a clear case of “I know a guy.” I was hanging out at the greenmarket with Keith from Grazin’ Angus Acres last week and he pulled out this special treat to share. What is it? What do I do with it?

Locally called “everything but the oink,” scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and  cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set.

Scrapple

With my know-thy-farmer treasure in hand, I marched home, pulled out a pan, cut a few 1/4-inch slices and pan fried the scrapple until it formed a lovely crust. The result? Better than bacon! It’s crispy, salty, meaty — exactly the partner you want for your eggs. If you can manage to find some scrapple from a local farmer or friendly butcher, I highly recommend giving it a try — this puts Jimmy Dean to shame.

Know-Thy-Farmer Scrapple Omelet

Individual serving

2-3 1/4-inch slices of scrapple
olive oil
2 eggs
salt and pepper to taste
chives or parsley for garnishing

  1. Cut 2-3 1/4-inch slices of scrapple and add them to a warm pan with a drizzle of olive oil. Leave whole or break up into smaller pieces, but continue to turn, getting both sides crispy.
  2. Whisk two eggs with salt and pepper and add to the pan once the scrapple is crisp.
  3. Using a rubber spatula, create small holes in the middle of the omelet to let the liquid go to the bottom to cook.
  4. Once the egg starts to firm, flip the omelet by sliding onto a plate and turning over back into the pan.
  5. Cook until both sides are cooked through and then serve with a sprinkle of maldon salt and fresh herbs.

All About the Incredible Edible:
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Secret DiLaura Family Frittata with Sweet Italian Sausage
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Southern Breakfast Egg Casserole
Wild pokeweed {or Aspargus} and field garlic breakfast tart  

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April 27, 2012 · 10:00 am

recipe goodness :: wild pokeweed and field garlic breakfast tart

Wild Pokeweed and Field Garlic Breakfast Tart

Wild Pokeweed and Field Garlic Breakfast Tart

After my foraging tour with Leda Meredith through Prospect Park, I came home with a bag full of wild treasures and the conviction that I could turn these “weeds” into something mmmm-inducing. I’ve never trampled through a field before and then thought the greens below my feet would make for a tasty meal {not a common thought for a New Yorker}. But I’ve come a long way after a mere two hours with Leda — and am now emboldened to cook with ingredients found a few feet from a park bench. For those of you who don’t plan to take up foraging anytime soon, or don’t have access to a forage-friendly plot of land, I’ve included suggested recipe substitutions to these wild cousins. And let me just say, this recipe exceeded my wildest expectations — it’s a start-your-morning-right winner.

Field Garlic, Pokeweed Leaves and Shoots

Field Garlic, Pokeweed Leaves and Shoots

Wild Pokeweed and Field Garlic Breakfast Tart
Serves 6-8 | Crust recipe from Tamar Adler’s Everlasting Meal

Rustic Olive Oil Tart Crust:
2  1/2 cups of flour
1/2 cup+ cold water
1/3 cup olive oil
1 teaspoon kosher salt

Tart Filling:
6 farmers’ market large eggs
6-8 pokeweed shoots, chopped {use asparagus as a substitution}
Small handful of garlic shoots, chopped {chives as a substitution}
Olive oil
Salt and pepper to taste
1/2 lemon, juiced
6 oz greek yogurt or labne

  1. Mix all the ingredients for the dough together and separate into two separate balls of dough. Add a little extra cold water at a time if the dough is crumbling and not coming together.
  2. Form each half into a disc shape, wrap in plastic wrap and put in the fridge or freezer to chill while you prepare the greens, about 30-45 minutes.
  3. Rinse all your wild greens thoroughly and remove any dry ends or pieces. Roughly chop the pokeweed stalk and leaves into 1-2 inch pieces. {Note: Pokeweed is best enjoyed early Spring when the plant is a single shoot. Avoid eating with the pokeweed branches out and turns dark magenta as it will become toxic at this stage}.
  4. Finely chop the garlic shoots.
  5. Heat a generous pour of olive oil in a medium saute pan over medium heat cook all the greens until wilted and tender. Remove from the heat and squeeze with lemon, season with salt and pepper. Set aside.
  6. Roll one of the discs on a floured surface to fit the shape of your pan {save the other for another time}. I used a rectangular tart pan, but a pie dish will work too. Press the crust into all the corners of the dish you select so the bottom is completely covered in dough. I had to borrow some more dough from the second disc, so do what you gotta do to make it work for you. You can keep the remaining dough in the freezer for a future midweek tart.
  7. Pierce the dough all over with a fork, then lay a piece of foil loosely over the dough. Place pie weights, dry beans or a smaller glass baking dish on the dough to keep it from rising. Bake in the oven for 20 minutes.
  8. While the dough is baking beat all your eggs in a bowl with half of the yogurt and season with salt and pepper.
  9. Remove the par-baked tart from the oven. Remove the weights and foil and spread the greens across the dough. Pour the egg mixture over the top of the tart and dollop the remaining yogurt evenly spaced on top of all the ingredients.
  10. Bake 20 minutes or until egg is set and firm to the touch.
  11. Sprinkle with Maldon sea salt, slice, serve and thank me later!
Delightful Rustic Olive Oil Tart Crust from Tamar Adler

Delightful Rustic Olive Oil Tart Crust from Tamar Adler

The Simplest Ingredients, Make the Happiest Meals

The Simplest Ingredients, Make the Happiest Meals

Other Eggs-ellent Breakfast Winners:
Secret DiLaura Family Frittata with Sweet Italian Sausage
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!} 

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May 6, 2011 · 9:00 am

recipe goodness :: how to cook the perfect poached egg with melted ramp butter

Perfect Poached Egg with Melted Ramp Butter

They don’t call them Spring chickens for nothin’. The grass is newly growing and our little pecking friends are spreading their wings, enjoying the fresh Spring forage. This is the season when truly free range eggs can especially be savored. And seeing as how they are my favorite food, I thought I would dress them up with another Spring favorite — ramps {looks like a spring onion, smells like garlic — a match made in heaven!} After poaching the eggs, one little dollop of the intensely flavorful ramp butter will make a dish so good, it  should be illegal. So swing by your local greenmarket, pick up the goods and make yourself {or your mother} a spectacular Spring brunch. More Mother’s Day Breakfast Inspir-egg-tion below!

Poached Egg with Melted Ramp Butter
Serves 2 

2 free range farm-fresh eggs
1 tablespoon white vinegar
1 tablespoon ramp butter {recipe below}
Salt and pepper to taste

Ramp Butter
Makes 1 lb

1lb unsalted butter
3.6 ounces ramps
zest of 2 lemons
1 teaspoon Maldon salt

  1. Blend ramp butter ingredients together in a food processor and add to an air-tight container to keep in the fridge.
  2. Bring a small sauce pot of water to a boil.
  3. Add vinegar.
  4. Crack your eggs into separate small bowls.
  5. Turn the boiling water down to a low simmer. Swirl the water into a whirlpool and pour the egg into the pot, one at a time, but close in timing.
  6. Cook for 3-4 minutes until white is firm and then remove with a slotted spoon into a serving bowl.
  7. Add 1/2 tablespoon of ramp butter to the top of each warm egg, allowing it to melt and sprinkle with salt and pepper to taste.

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April 7, 2011 · 9:46 am

recipe goodness :: southern breakfast casserole

Southern Hospitality Casserole

It’s Masters week in Augusta! My dad and I were lucky enough to attend on Monday thanks to our Atlanta-based friends who scored some tickets for us — I do believe my dad will die a happy man now. I hear these are the hardest tickets in sports to come by, so recognizing ya’ll won’t be attending, I thought the next best thing was to bring the South into your home.

Southern hospitality is unlike anything I have experienced in other areas of the country {then again, it’s not hard to be impressed when you live in New York}. My dear friend Ann wanted to make sure we had a “meal that would stick to our ribs” and get us through a full day of hitting the links, so she rose with the roosters and baked this amazing egg casserole for us. The great thing about this recipe is that it should be prepared the day before, so you can do all the dirty work ahead of time and just throw it into your oven in the morning. The result: a delicious and easy Southern hospitality-breakfast that  will impress your guests.

Southern Breakfast Casserole
350º | Bake 1 Hour | Prep Night Before

10 slices white bread
1 lb ground sweet sausage
2 cups sharp shredded cheese
2 cups mild shredded cheese
3/4 teaspoon dry mustard
3 cups milk
6 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper

  1. Remove crust from the bread and cut into squares.
  2. Saute sausage and drain well on paper towel.
  3. Arrange half of the bread squares in the bottom of a lightly greased 9×13 casserole dish.
  4. Top with sharp cheese, then sausage, remaining bread squares, and then mild cheese.
  5. Dissolve mustard in a little of the milk. Beat eggs and add the milk, mustard, salt and pepper.
  6. Pour mixture over all the layers.
  7. Cover and refrigerate overnight.
  8. Bake uncovered in a 350º oven for 1 hour or until firm and browned.

If you really want to get creative, I bet this would be darn good with rosemary-sourdough bread or mixed with a little spicy sausage! Or for you vegetarians out there, some hearty mixed mushrooms would be amazing. Enjoy ya’ll!

A Yankee’s Breakfast:
Blueberry, Lemon & Coconut Pancakes
Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg

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January 28, 2011 · 10:08 am

Wintry Weekend Inspiration

Looking for something to warm the soul this weekend? Here are a few favorites that will make for a great way to start your day or a cup of warmth to end the evening.

BREAKFAST {of champions}

Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg

Italian Wedding Soup

SOUPS

Best Butternut Squash and Green Apple Soup
Grandma’s Italian Wedding Chicken Soup

Autumn Manhattan

DRINKS {cheers!}

Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Smokey Margarita {a la Tippling Bros.}

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January 10, 2011 · 10:05 am

How to Cook the Perfect 8.5 Minute Egg

The other night I was at a loss for what to make for dinner. As I’m walking home from work my friend asked “what’s in your fridge — I love this game!?” I took a mental inventory — some homemade panettone that my mother made for Christmas, the last remaining eggs from a local farm that were a gift from a friend, some leftover rice and carrots. Hmmm — not very inspirational. Nothing screamed dinner to me, but she suggested making breakfast for dinner with her favorite 8.5 minute egg technique that will produce something between a hard-boiled and soft-boiled egg — a little bit gooey {just how I like them}, but still firm. Add a little salt and pepper and you have the perfect 8.5 minute egg. And dinner.

As someone who loves eggs, this preparation completely changed my life {dramatic, I know!} But I love nothing more than showcasing the lovely golden yolk that is the product of a well-raised hen. In my book, that previously only involved making the perfect sunnyside up egg — hard boil, scramble, omelet it and you lose the gooey yolk that I love so much. So if you’re looking for a little egg inspiration for breakfast, lunch or dinner, give the 8.5 minute egg technique a try — it won’t disappoint.

How to Cook the Perfect 8.5 Minute Egg

1-2 Eggs per person
Salt and pepper

1. Bring enough water to boil that will cover the eggs {but don’t add to the pot yet}.
2. When the water is at a rolling boil, gently place the eggs into the boiling water and cook for EXACTLY 8.5 minutes.
3. After 8.5 minutes, run cold water over eggs to stop the cooking process.
4. Once cool, peel the shell off each egg, cut in half in a bowl or plate to showcase the golden center, sprinkle with salt and pepper and enjoy!

Crack Open More on Eggs:
recipe goodness :: secret dilaura family frittata with sweet italian sausage
recipe goodness :: how to cook the perfect sunny side-up egg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
The Art of Brunching Well @ L’Artusi
A Better Brooklyn Breakfast @ Dizzy’s Finer Diner

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November 11, 2010 · 9:21 am

recipe goodness :: secret dilaura family frittata with sweet italian sausage

I think my grandmother would be more proud than angry that I’m sharing her recipe for Frittata with Sweet Italian Sausage. Her frittata evokes memories of the holidays, so I thought it’s the perfect time to share with all of you. Every Thanksgiving, Christmas and Easter morning for the past 32-ish solid-food eating years, I have walked into a kitchen smelling of roasted sausage and sweet buttered Italian panettone toast.  Inevitably the kitchen also smelled of grandma’s spaghetti sauce, slowly simmering away for the evening feast. I cannot recount a past holiday when grandma’s frittata was not the start to a day filled with family and good eating. And even now that my grandmother is no longer with us, my dad has taken over as the frittata master — beating, cooking and flipping our breakfast to perfection. Tradition is good.

Her frittata is not rocket science, but requires a little skill with the flipping of a hot pan, which could result in a dozen eggs on your shoes, if unsuccessful! But the finished product is worth the risk and makes for a beautiful breakfast presentation to share with friends and family. We’ve been making this every year with italian sausage, but you can always get creative and substitute veggies, cheese, fresh herbs, whatever!

DiLaura Family Frittata with Sweet Italian Sausage

Serves 5-6 | Prep Time: 5 mins | Cook Time: 40-50 mins. including roasting sausage

1 dozen eggs {2 per person, plus 1-2 extra for good measure}
3/4 lb sweet italian sausage {I love Grazin’ Angus Acres grass-fed beef sausage}
1 TBS olive oil
1/4 C water for thinning
salt and pepper to taste

Step 1: Roast sausage for 30-40 minutes at 375° in a baking dish. Remove from oven and allow to cool slightly. {Note: Sausage can be cooked a full day in advance to save time and make the breakfast prep quicker}.

Step 2: Crack eggs into a large bowl and add ~1/4 cup of water, salt and pepper generously {my dad actually uses the very precise method of putting the bowl under the faucet and turning it on for a second to add water}. Beat eggs until a light froth forms on top.

Beat eggs and cook sausage

Step 3: Cut each cooked sausage at a 45 degree angle into 1/4-inch thick pieces. Heat a medium sized non-stick omelet pan to medium heat with 1 TBS of olive oil. Place as many slices of sausage as will fit side by side in the bottom of the pan and brown lightly for ~2 minutes. Reserve any excess slices to serve on the side. Using tongs, flip each piece individually and brown the other side.

Brown sausages slices on each side

Step 4: Remove any excess oil with a spoon. Pour beaten egg mixture into pan over browned sausage slices.

Our beaten egg mixture over browned sausage slices

Step 5: Using a rubber spatula, continuously move around the side of the pan, pulling the firm egg away from the edges, allowing liquid to pour over the edges and stream to the bottom. Also use the spatula to break through the middle of the frittata creating small holes in the center where egg liquid can seep through the bottom. Be sure to also push the sausage slices into the firming egg. When almost all of the egg liquid has gotten firm, get prepared to flip.

Pull edges away with spatula to allow liquid to pour over edges

Step 6: Use a platter that is larger than the pan with angled edges. Remove pan from heat, place platter upside down on top of the pan and hold firmly in place. QUICKLY flip pan and platter, angling slightly away from you so any excess liquid won’t run onto your hands or arms {my dad prefers to do this over the sink, just in case he accidently spills, so there is no egg on the floor}.

Hold platter firmly and quickly flip frittata from the pan to the platter

Step 7: Slide upside down frittata back into the pan from the platter, so the uncooked side is now on the bottom of the pan. Cook 2 more minutes or just enough time to firm the remaining liquid egg. Rinse and dry platter while frittata finishes cooking.

Slide back into pan to firm uncooked side

Step 8: Flip the frittata back onto the platter. The last side cooked is less brown and looks better when presented facing up. Cut into equal sized pie slices and enjoy!

Last side cooked facing up

More Eggs that Are Everything They’re Cracked Up to Be:
recipe goodness :: how to cook the perfect sunny side-up egg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
The Art of Brunching Well @ L’Artusi
A Better Brooklyn Breakfast @ Dizzy’s Finer Diner

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October 15, 2010 · 10:03 am

The Art of Brunching Well @ L’Artusi

L'Artusi Bloody Mary

It was not long ago that I was raving about my dinner at L’Artusi, the attractive, open-kitchen Italian spot tucked down one of those non-perpendicular West Village streets.  So when they asked me to come preview their newly created Brunch menu before the public unveiling this Sunday {October 17}, I couldn’t help but spread the love again. I am an encourager of exemplary eating establishments. When I have a great meal, I want you to know about it. I want you to go. Tomorrow! So pick up the phone, make a reservation {212.255.5757} and then keep reading.

Every good brunch deserves a bloody mary. And every good bloody mary deserves some “hmpf”. What I mean by that is I want spice and all sorts of goodies in my Sunday cocktail — I want veggies, I want olives, I want lots of little bits floating around giving me that liquid-salad-with-a-kick kind of feeling. Because frankly, if I’m drinking on a Sunday morning {thank you Tippling Bros.}, I need to feel like I’m getting some sort of nutritional benefit. L’Artusi’s Mary does just that — and with a cherry, err, pancetta cube on top.

Graciously our very helpful server also suggested we start with the bread basket. This isn’t just any roll and butter basket. This is a collection of seasonal, bready goodness — a cranberry muffin, cherry scone and some dark, nutty bread that I couldn’t get enough of. All served with a side of whipped, soft, creamy butter and a lovely plum jam.

L'Artusi Bread Basket

My favorite of the two mains we ordered was the Eggs Florentine. We already know my obsession with eggs,and that I assert high expectations for any egg dish that I order at a restaurant. And this exceeded them ten-fold. Served on crispy polenta {clever Italian substitute to the ‘ole english muffin} with lovely, bright green spinach and a perfectly poached egg that oozed creamy, golden goodness, the florentine was then lovingly topped with a tomato-hollandaise, again adding a unique flavor profile and twist to the classic preparation.

L'Artusi Eggs Florentine

We were also treated to an unexpected dish that has my vote for best contender on the menu. The Polenta Amatriciana is probably best shared between two people because of its richness. A bowl of polenta {that I’m sure has no shortage of butter in it} is topped with the same amatriciana sauce that graces their bucatini on the dinner menu. This stuff is amazing — a combination of tomato, pancetta and red chilis, it is smoky and slightly spicy. What else would you want on top of a bowl of creamy polenta? An egg? Yes, I thought so — a perfect poach floats on top of this bed of delight, just waiting to be broken open so all the eggy yumminess can swim around with all the other flavors. And to really round this out, the entire dish is finished with some freshly grated parmesan cheese.

L'Artusi Polenta Amatriciana

How about the sides? You can’t go wrong with the pancetta bacon or the super crispy rosemary potatoes. I agree with the person verbally singing the praises of that pancetta bacon and if you need a little crispy, salty potato to soak up your Saturday night, well then you’ve found them!

“This the the best bacon I’ve ever eaten in my life” — overheard @ L’Artusi

The Skim: And that, my friends, was a brunch worth sharing. I expect L’Artusi’s sunday brunch will be just as popular as their dinner is, but even if you can’t manage to get a reservation, you are always welcome to walk in and eat on the really comfy stools at the bar or start with one of their creative morning cocktails or fresh juices while you wait.

Map: 228 west 10th {btw Hudson & Bleecker}
Reservations: Taken!
Phone: 212-255-5757


8.ate@eight Favor8 Seal of Approval

I ♥ Eggs Too:
The Art of Eating {and Drinking} Well @ L’Artusi
A Better Brooklyn Breakfast @ Dizzy’s Finer Diner
Community Food & Juice: Fresh & Fantastic Fare
Weekend Brunch: Eat Eggs @ Edward’s
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table

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October 11, 2010 · 9:07 am

New York City Wine & Food Festival Kicked Off With Good Eats

Chelsea Market After Dark

New York City Wine & Food Festival kicked off Thursday night with several star-studded events attracting celebrity chefs, industry big-wigs and foodies for a weekend long line-up of good food for a good cause. The weekend is jam packed with 120 day and nighttime events, seminars, demos, book signings and dinners with up close access and to some of the biggest culinary names and their tasty creations. The best part about it all {besides this being foodie heaven} is that 100% of net proceeds go directly to Food Bank for New York City and Share Our Strength, two community-based organizations focused on helping to fight hunger — allowing us to literally put our money where our mouth is.

Alton Brown Sock Puppet Blue Print

What better way to launch into a series of eating and drinking events, than by attending the Chelsea Market After Dark event hosted by Food Network great and host of Good Eats, Alton Brown. Every single business operating out of Chelsea Market also showed up with some of their tastiest creations to design an evening centered around an assortment of flavors and bites for foodies to sample as they socialized through the halls of the former Nabisco factory, which is now home to some of NY’s best specialty food shops.

Alton Brown, looking awfully fit and sharp in his corduroy jacket, hosted his own mini-bash amongst some of his set props and scientific paraphernalia, generously mingling and taking photos with the crowd. As fans inched in around him, I jumped in for an intro and took the opportunity to learn a few things worth sharing:

Favorite Kitchen Utensil: His Brain
Most Important Dish to Learn for New Cooks: Eggs {I agree!}
Favorite Spice: Cumin {have you tried my cumin egg salad recipe Alton? We might be new friends}
Favorite Recipe: Whatever his wife makes {always a good answer}

Alton Assuring Me He'll Attend My Next 8.ate@eight Supper Club

Know Your Beef

A True Chemist

Taste Buds Dissected

Chelsea Market is one of my favorite places to shop, with everything from bakeries and farmstand meats to an olive oil filling station and kitchen supply store, there is no shortage of places you can stop in to pick up the makings for a weekday dinner or artisanal products for a unique gift. After hangin’ with Alton’s whimsical puppets and props we explored the rest of the market for other worthy discoveries. Lots to taste, but here are some highlights:

The Lobster Place: Fresh shucked oysters
One of my favorite places to pick up fresh fish or seafood — they have a huge selection of whole, filleted and pre-seasoned fiddies, the prices are reasonable and there is a chowder and sushi bar for a quicker bite when cooking is not an option.

The Lobster Place Shuckin' Oysters

Pure Food and Wine: Pinot Noir Pepper Tarts with Cashew Cheese, Caramelized Shallot and Black Trumpet Mushrooms
Don’t run away when I tell you Pure prepares only raw-vegan and organic food. They are doing things with fresh ingredients that would make you believe magical cooking techniques were involved, but in fact everything they serve you has not been cooked. The flavors are extraordinary, the presentation beautiful and you don’t leave feeling in need of undoing a button or two.  I love meat just as much as the next carnivore, but this was MY FAVORITE bite I sampled the entire evening. There’s something to say for not messing with nature.

Pure Food and Wine Pinot Noir Pepper Tarts

Jacques Torres: Chocolate Chip and Mudslide Cookies
Everyone who knows me knows I’m not big on sweets, but after taking a bite of these I would recommend to all you chocolate lovers to run and get one for yourself. The Jacque Torres chocolate chip cookie was top notch, but the mudslide cookie was a chocolate champion, replacing the butter in the recipe with more chocolate and creating a richness that will make your head spin.

Jacques Torres Chocolate Chip and Mudslide Cookies

Dickson’s Farmstand Meats: Pulled Pork Sliders
After too much chocolate on the tongue, I had to wash it down with something savory again. One of the most popular tables of the evening {as evidenced by the line} was Dickson’s Farmstand Meats pulled pork sliders. And I can understand why — using all locally sourced, artisanal pork, they topped this guy off with a creamy, pickley slaw/spread/relish — whatever you want to call it, it was good. Full of flavor and texture it was MY FAVORITE CARNIVOROUS bite of the night.

Dickensons Farmstand Meats Line Awaiting Pulled Pork Sliders

DFM Pulled Pork Sliders

Yum! ‘nough said.

More to come on other NYC Wine & Food Festival events. In the meantime, stop by Chelsea Market if you haven’t already discovered this mecca of artisanal and good food goodness. Its factory feel is cool enough to check out on its own, but I could get lost for hours among the ever increasing number of shops and stands bringing some of the freshest and best food products to New Yorkers.

Map: 75 9th Avenue @ Chelsea Market

Other Chelsea Market Favs:
recipe goodness :: Alton Brown Does Bourbon in the Morning
Hands On with Giada De Laurentiis at Food Network’s NYCWFF Demo
NYC Best: Falafel @ Ruthy’s, Chelsea Market
Why Buy the Cow, When You Can Get the Milkshake for Free?
NYC Best: Take the Dull Out Of Cooking {Knives} with Samurai Sharpening @ Chelsea Market

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October 4, 2010 · 8:17 am

NY Craft Beer Week, Get Your Goggles On

NY Craft Beer Week is an annual celebration of New York City and its craft beer community. The week’s events range from neighborhood beer walks and bar promotions to tasting festivals, food pairings and beer dinners. So when I was invited to the NYC Brewer’s Choice event at City Winery this week, I grabbed my drinking stein and shoes and headed downtown for what was sure to be a hop-ping good time. City Winery rolled out the wine barrels and rolled in the kegs to throw the best beer bash I have ever been to {even if you count college}. The space was packed with beer aficionados and regular eager amber samplers like myself, who had about 20 breweries to sip suds from and several artisan food purveyors generously pairing our brew with some tasty bites.

Patience and a penchant for tipping back a glass swiftly is what it took to power through the crowds and extensive selection in order to cover the spread thoroughly. There were definitely some highlights and unique brews worth making note of and keeping on your short list for the next time you visit the local pub.

Crafting Crowd

Empire Brewing Company: Roasted Pumpkin Ale (Syracuse, NY)
Made with over 100 lbs of fresh roasted pumpkins from Critz’s Farm in Cazenovia, NY. The pumpkins are added to the mash and then the beer is spiced with cinnamon, ginger, nutmeg, allspice and clove. Deep amber in color, this autumn ale is the perfect cross between a cream soda and a pumpkin pie. It is a DE-LIC-OUS draft!

Ballast Point: Navigator Dopplebock (San Diego, CA)
Brandy barrel-aged, this brew was deep brown with a thick foamy head and strong chocolate and coffee flavors. It was easy to drink and the brandy added a complexity that paired very nicely with the 70% Mast Brothers dark chocolate they were serving.

Ommegang: Cup o Kyndness (Cooperstown, NY)
Appropriately named after a line from Scottish poet, Robert Burns’, poem Auld Lang Syne, this Belgian-Scotch style ale was a wee bit smokey and reminiscent of, well, a glass of scotch. One of the more unique pours of the evening, I would highly suggest this on a cold, rainy evening or when you’re looking for something a little different to warm the soul.

Stillwater Cellar Door (Baltimore, MD)
A light golden color, Cellar Door, exhibited hints of tangerine and sage, two delightfully refreshing flavors that made this brew a selection I could sip on a stellar summer day or as a perfect pairing with some salty cheeses or seafood.

Turns out I’m actually bad about taking pictures of drinks, so you’ll have to settle for snapshots of some of the highlights from the food pairings.

Betty Brooklyn, a brooklyn based private chef and caterer, whipped up some amazing deviled eggs with pancetta topping off the delicacy. The yolk was incorporated with some of the rendered pancetta fat homemade mayonnaise and dijon to create a salty, creamy, smoky pillow of flavor in one bite.

Betty Brooklyn: Deviled Eggs

Mama O’s Premium Kimchi was cookin’ up some crazy good kimchi chili and kimchi salsa. That makes so much sense — hot peppery, gingery, pickled Korean flavor goodness meets American classics — why hasn’t anyone done that before!

Mama O's: Kimchi Chili and Salsa

Orwasher’s Bakery crafted some creative crusty breads using Six Point Ale, combining old world technique with new world flavors to create a super soft center surrounded by a crust that echos when you tap it…just how good artisan bread should be!

Orwasher's Artisan Rustic Beer Breads

Clearly a evening to remember — if I can after all that beer. So next time you visit your local Cheer’s, ask if they carry any of these craft drafts and give these suds a sip or two to suit your mood.

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September 13, 2010 · 9:52 am

A Better Brooklyn Breakfast @ Dizzy’s Finer Diner

Dizzy's Finer Diner

Breakfast, the most important and my favorite meal of the day, pretty much means the bar is set perpetually high for a meal worthy of a write-up. Recently I went on an all day Brooklyn bike and bite ride {more to come} with my friend Beth, so I was especially pleased to start the day out right with a great brunch at Dizzy’s Finer Diner. The decor is nostalgic, giving you the feeling of a throwback diner, but the menu goes far beyond over-buttered toast of yesteryear.

If you’ve been reading this blog for awhile you know I have a strong affinity for eggs. So when some place goes and does something new and egg-citing, I just can’t help but praise the perfect poach and encourage all who take the time to browse the blog to Eat Here! They call this treat Teo’s Italian Eggs — which consists of two poached eggs served over crispy cubed focaccia and drizzled with olive oil, parmesan, fresh basil and red pepper flakes. It’s all served in a bowl, allowing you break into that little pocket of goodness and capture everything as the yolk pours out over the focaccia. Imagine a little mini toast, only this one has absorbed the flavor of pressed olives, rich creamy eggs, bright herby basil, sharp, salty cheese and then a little kick of red pepper. The beauty of all this is the simple ingredients. You don’t have to live in NYC or venture across the bridge to enjoy this — just toss those same ingredients in a bowl and try it from your own kitchen.

Dizzy's Italian Eggs

The Skim: Most people are only half awake when they eat breakfast, but the food at Dizzy’s Finer Diner will open your eyes and make you take notice of their fresh flavor combinations. Not. Just. Another. Egg. On. Toast.

Map: {511 9th Street}
Reservations: Not Taken
Phone: 718-499-1966

A Half Dozen Eggs:
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
Weekend Brunch: Eat Eggs @ Edward’s
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Community Food & Juice: Fresh & Fantastic Fare
recipe goodness: cumin & dill egg salad with radish sprouts
recipe goodness: Creative Crowd-Pleasing BBQ’d Pizzas {yes, with eggs!}

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August 24, 2010 · 8:10 am

Gone Fishin’ :: Back in a Week…

Farewell Bachelorhood!

As I referenced in a previous post, I’m off in San Francisco to be the best groom’s girl I can be in my brother’s wedding this weekend. Jackie, my soon-to-be sister-in-law, works for Ghirardelli. She’s pretty darn sweet as a person, but it also doesn’t hurt that she brings a dowry consisting of a lifetime supply of chocolate. Welcome to the family!

I’m sure I will have no shortage of things to blog about upon my return — I promise it will be more interesting than a post about rice and will include musings from Napa. In the meantime, visit some old favorites…

Make A Delicious Dinner For Friends:
Kickin’ Ancho Chili Fresh Citrus Margarita
Avocado & Tropical Fruit Salsa
Orzo, Spinach & Feta Summer Salad
Whole-Grain Mustard & Rosemary Pork Chops
Grilled Thyme-Cumin Vegetable Kabobs
Violet’s Lemon Cheesecake with BBQ’d Summer Berries {bottom of post}
More Recipes >>> EAT@HOME

Keep Busy in the City:
Do This!: Artisanal Premium Cheese & Wine Classes w/ Jessica Wurwarg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage
NYC Best: Take the Dull Out Of Cooking {Knives} with Samurai Sharpening @ Chelsea Market

Enjoy a Cold One in the Garden:
Not so Standard Biergarten
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Nothing says Warm Weather Like a “Gut Biergarten”

And in the Spirit of Weddings, Go on a Date!:
Summer Lovin’ Me Some Oysters @Mermaid Oyster Bar
Highlands Highlights: Scottish Plaids, Pub Fare and Hand Crafted Cocktails
The Red Cat: Comfortable Quarters & Cuisine
Love, Love Shabu Shabu: Fun to Say and Eat
August in April
Bocca di Bacco: I say PotaTO, You say PoTATo
barmarche: Some Clever Crudites

Eat Up!
Christina

Sibling Fun in Tokyo

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August 6, 2010 · 8:29 am

Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea

You may remember the post I wrote in June called:

Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table

In that post I attempted to make a case that paying $8 for a dozen free-range, organic, local eggs was not crazy. Yes, it may be double, even triple what you COULD pay for eggs at the grocery store, but there is a vast difference in how those egg-laying hens were likely raised, fed and bred, directly impacting the consumed end product: your egg.

So imagine my delight when I came across a WSJ article yesterday called “A Dozen Eggs for $8? Michael Pollan Explains the Math of Buying Local.” Upon reading this article I couldn’t help but think to myself, “Michael Pollan, the author of Omnivore’s Dilemma, read my blog.” I mean come on, we both bought $8 eggs and were delighted enough to make a case for all their glory by simple math: $8/12=$0.66 per rich, golden egg and a meal cheaper than any item on McDonald’s value menu. Coincidence? I think not.

It is a beautiful thing when life comes full circle. I read Pollan’s book this past winter and it changed my outlook on food shopping immensely. I was previously completely ignorant to thinking about where the food on my table originated and why some uniformly similar looking products can vary in price so drastically. Isn’t a chicken just a chicken? And then there’s the marketing behind organic, free-range, all natural — what does it all mean? Ok, so a chicken is not always just a chicken. There are certainly a range of farm sizes and approaches to raising what will one day be packaged and purchased by the unknowing consumer who picks up that standard yellow styrofoam tray, inspects the plump pinkish, skinless, boneless, veinless cutlet and goes on her merry way. Often we are unable to know anything about the origins of our dinner, other than perhaps one or two word details distinguishing its grade — so we shop based on price.

So what is the point of all this? Certainly not to encourage you to spend $8 when you can spend $4. No, the point of my post and the point of Michael Pollan’s published works and life mission is to advocate for the local-food movement. To spend more time buying from local farms where you can not only see the freshly harvested goods, but often speak to the farmer directly about how they grow their product — whether it’s an egg or a zucchini. And by visiting a local greenmarket you also know that what you’re buying is fresh and has not had to travel far to reach you — that’s good for you and for the environment {you don’t have to wear tie-dye to appreciate that}. Yes, we all have budgets we need to consider, but when shopping locally and buying what’s in season, it’s often not hard to spend the same amount of money for a higher quality product. And when should you be willing to spend more for a premium, locally grown or organic product? When it’s something you consume frequently. Counterintuitive? Perhaps, but if you eat something regularly, that just means there is a greater health impact to you or your family, so spending a little extra money now to buy local, organic or antibiotic / hormone-free of those select items will be better for you in the long run.

I challenge you: go out to a local farmer’s market this weekend. See if you can find a farmer selling pullets {the first eggs to come from a hen, which are small, rich and delicious} or any locally raised, free-range, organic eggs. They may not be $8, but give ’em a try if they are, and let me know if your meal for $1.50 didn’t taste delicious. Click HERE to find days/locations of NYC greenmarkets.

“Eight dollars for a dozen eggs sounds outrageous, but when you think that you can make a delicious meal from two eggs, that’s $1.50. It’s really not that much when we think of how we waste money in our lives.”
-Michael Pollan

Read More about my $1.50 breakfast:
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
recipe goodness :: how to cook the perfect sunny side-up egg

The Perfect Egg

Color IS an indication of flavor.

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August 3, 2010 · 8:36 am

recipe goodness :: how to cook the perfect sunny side-up egg

I love eggs. So much so that I have dreams of owning my own city-hen on my rooftop terrace. To me eggs are the perfect breakfast, but only if they are prepared properly. I hate eggs with the weird plastic-y edge on them. I hate eggs that are overdone and have a dry yolk. I hate eggs where the egg white is still liquidy with a clear film that moves with the plate. The perfect egg has a firm white with a light pinkish yolk on top until you break into the warm golden center which seeps out as the deliciously rich dipping treat for your toast. Ahhhhhh, eggs.

Everything I know about cooking eggs I learned from my dad. His technique is simple, fool-proof and will having you putting the most perfect egg on your plate in less than 3 minutes. That means you don’t have to wait for the weekend to make yourself a delicious breakfast!

Step 1: Heat a non-stick pan on high heat for one minute

Step 2: Melt a small pat of butter in the center of the pan

Step 2 - Melt Small Pat of Butter in Pan

Step 3: Crack the egg into the pan on top of the melted butter and turn the heat down to medium

Step 3 - Crack Egg into Pan

Step 4: Pour a small amount of water (~1/2 TBS) into the pan next to, but not on, the egg. Immediately cover pan with a lid.

Step 4 - 2 TBS Water into Pan

Step 5: Wait approximately 30 seconds. Lift the lid and check to see if egg white is firm and yolk is light pink. Note: This may take longer on an electric stove top — if more time is needed cover and check after another 15-30 seconds.

Step 6: Slide egg off the pan onto a plate. Sprinkle with kosher salt and fresh ground pepper. Dip in and Enjoy!

The Perfect Egg

Color IS an indication of flavor.

This Was Eggs-cellent, Tell Me More:
Put Smarter, Cheaper & More Scrumptious Food on Your Table
recipe goodness :: blueberry, lemon & coconut pancakes
Give Your Monday Morning Mug a Kick in the Pants with Kicking Horse Coffee
recipe goodness :: cumin & dill egg salad with radish sprouts
Community Food & Juice: Fresh & Fantastic Fare
Weekend Brunch: Eat Eggs @ Edward’s

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June 30, 2010 · 8:20 am

4th Food Fare: Creative Crowd-Pleasing BBQ’d Pizzas

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BBQ’d Pizza you ask? Yes, you don’t need a wood burning oven or even a pizza stone to successfully make pizzas at home. And it’s even easier if you have a favorite pizza joint nearby that will sell you uncooked dough and even some toppings. This is so much more interesting for a great BBQ party than hot dogs and hamburgers and gets your guests involved so you don’t have to be sweating in front of the grill all night.

Easy Grilled Pizzas

Serves 8 (individual size)

1 large pizza dough ball
1 lb shredded mozzarella cheese
1 jar of your favorite marinara sauce
Olive oil for brushing

Toppings: Get creative — putting multiple bowls of topping options out allows your guests to choose their favs and maybe even get a little competitive to build the best pizza combo.

Peppers
Olives
Chopped fresh tomatoes
Onions (raw or grilled)
Grilled Eggplant and zucchini
Mushrooms (grilled and sliced portobellos are great)
Sweet or spicy grilled italian sausage and pepperoni (sliced)
Different cheeses (feta, brie, halloumi)
Fresh greens: basil, rosemary, spinach

  1. Turn grill on to medium heat
  2. Cut dough into 8 individual balls and let rest on a tray
  3. Two people can start simultaneously — have two guests start gently stretching the dough in their hands, turning and pulling to form the dough into a thin round circle, being careful not to pull a hole in the dough.
  4. Once the grill is hot and the dough has been stretched, lay them on a cutting board or tray and brush one side with olive oil. Pick the dough back up and flop directly on the grill, olive oil side down, and close the lid.
  5. After about 1-2 mins or until you see light grill marks on the under side, brush the top with olive oil and flip with tongs.
  6. Work quickly to add all toppings from sauce to cheese and anything else. Close the grill lid and wait ~1-2 mins.
  7. Check to make sure the cheese is melted and the bottom is a nicely browned. If the bottom starts to get too dark before the cheese is fully melted you can move the pizza to a top rack and let the indirect heat do the rest of the work without burning the dough.
  8. Enjoy and repeat!

Tip: If you think your guests will want more than one individual pizza, buy extra dough and cheese to accommodate appetites and the number of people.  You can always make other things with leftover dough.

Extra Dough:

  • Rosemary-Sea Salt Flatbread — After brushing the second side with olive oil, sprinkle generously with coarse gray sea salt and fresh rosemary.
  • Delicious Breakfast Pizza — Same steps as original pizza, but once you flip the dough, immediately move it to the top rack and crack the egg directly on the dough. This will take approximately 10 minutes for the egg to fully cook, so the bottom will burn if you leave it on the bottom. The egg will be done when you poke with a fork or knife and the white is firm.

Serve With A Refreshing Cocktail and Spinach Salad:
Pink Fizzy Lemonade Cocktails Beat the Heat
Spinach, Strawberry & Halloumi Salad

Breakfast PIzza

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June 25, 2010 · 9:43 am

Weekend Brunch: Eat Eggs @ Edward’s

Spicy Huevos Rancheros @ Edward's

Sometimes it’s good to change it up from your favorite brunch spot, where you can roll out of bed and know exactly what you’re going to order. If you’re looking for a nice little spot this weekend to do just that, head down to Edward’s in Tribeca, where open air seating, aluminum tiled ceilings and mirrored menus create the atmosphere of a relaxed european cafe. Sip on some $5 mimosas and catch up with old friends while you peruse the egg-centric menu.  Eggs any way is the name of the game — benedict, florentine, norwegian, a la mexicana. But in my opinion, the way to go is with the always popular huevos rancheros. Served with a healthy helping of black beans and fresh pico de gallo, these huevos rancheros stand out from the norm with an extra spicy kick from a roasted tomato ranchero sauce. Yes, I must say, this all works well together and probably encourages the quick consumption of an extra mimosa or two.

The Skim: It’s not fancy, it’s not the place to see and be seen, but the food is darn good, the atmosphere is relaxed and with $5 mimosa and bloody marys, Edward’s has the making of a relaxing brunch spot that will not disappoint.    {136 West Broadway btw Duane & Thomas}

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June 20, 2010 · 12:58 pm

Greenmarket: Put Smarter, Affordable & More Flavorful Food on Your Table

Greenmarket Groceries

Happy Father’s Day to my dad and all the other great dads out there. It’s on holidays such as these, that we are reminded of the people we love and want to do the best to take care of them and ourselves so we’re together as long as possible.

Eating better is one way we can certainly make an effort to do that, so I made a trip to the Columbus Ave Greenmarket this morning to pick up some things for breakfast and dinner and thought I’d share a little encouragement to make your own trip to a local farmer’s market. I may not be able to convince you of the wonders of the greenmarket meal over a blog, but I will do my best to paint a picture for you as to why it’s at least worth trying. Once you taste the meal prepared with farm fresh ingredients, I hope you will agree that it’s worth every penny and can taste far superior than a meal you’re willing to tip someone for.

Affordable:

First things first: cost. You look at the price at a local stand and think “some of this stuff is more expensive than what I pay at the store.” It’s all relative. Compare the cost of farm fresh food to all your dining options, as well as the quality of ingredients.

  • Brunch OUT at my favorite UWS joint: $12.88 {food, tax, tip, no drinks}
  • Egg on a roll DELIVERED from the local deli: $4.72 {food, tax, tip, ignoring min. delivery requirement}
  • Breakfast COOKED with deliciously farm fresh organic, antibiotic and hormone-free greenmarket ingredients: $1.77

Let’s break this down even further. This is what I bought:
1 Loaf ‘Not Just Rugelach‘ 7-Grain Bread (~20 slices): $4
1 Quart NJ Organic Strawberries (~40 berries): $6
1 Dozen Grazin’ Acres truly Free Range Pullet Eggs: $8
Grocery Total: $18
Cost / Breakfast: $1.77-$2.43

Assuming you make 12 breakfasts out of what I just bought (1 egg per meal), that $18 turns into  $1.77 per meal. And if you’re the kind of person who likes 2 eggs in the morning, it’s still only costing you $2.43!

Flavorful:

Ok, the math works, but $8 for a dozen eggs you scream! $6 for a quart of strawberries?! I can buy a dozen Free Range, Organic eggs for half that cost at the grocery store and 2 quarts of strawberries for the same cost as what you just spent and lower the cost/breakfast even further than that. True, you can. But do those same purchases taste anything like what I just bought? NOT EVEN CLOSE.

Here’s why. The strawberries are field grown, with absolutely no pesticides or unnatural fertilizers. What that means is they grow with nature, at the speed nature intended.  Often when chemical fertilizers are used, the growing process is accelerated and produce retains more water, diluting the sweet, natural flavors of a plant that is allowed to grow without these additives.  I can’t let you taste how sweet these strawberries were through the power of the Interwebs {at least not yet}, but take a look at how RED they are all the way through each berry and you will get a sense that this is no ordinary store bought fruit. Buying from a local market allows you to talk to the farmers {who woke up at the crack of dawn to bring you this goodness} and ask them about the size of their farm and growing methods. The bigger the producer, the more “help” they need to maintain the volume required to supply grocery chains. Buying local and buying from smaller farms often means there is more attention given to what is being produced and what ends up on your table.

Color IS an indication of flavor.

And the eggs. Oh, the eggs! Yes, I admit, $8 for a dozen eggs sounds crazy. BUT, if you have read The Omnivore’s Dilemma, these are the happiest little egg-producing chickens out there. These gals live in an eggmobile {love it} and follow around Grazin’ Acres Grass-Fed Cattle, munching on nutrient-rich larvae from the cow poop {mmm!}, fertilizing the grass that the 100% Grass-fed beef eat and contribute to a finely tuned symbiotic relationship from grass to cattle to hens to us. Read more about it here, if you’re interested. The bottom line: truly free range, organic, antibiotic- and hormone-free eggs that results in yolks a shade of orange you have never seen before, with a nutrient rich flavor I could never even begin to convince you of on a computer screen. Try them, if only once for curiosity sake.

Smarter:

No chemicals, no added hormones. Period. There are plenty of experts out there arguing the negative health impacts of industrial farming where pesticides, chemical fertilizers and added hormones make things grow bigger and faster. I won’t bring those arguments in here, but I’d prefer take a bite out of something that hasn’t been tainted with potentially harmful chemicals, wouldn’t you?

The Skim: I’m not getting all tree-hugging hippy on you, I’m just telling you that the breakfast I had tasted better than any $50 brunch you could throw at me from any high end, place-to-be-seen NYC hot spot.  By visiting the local market, you can pick up some seriously premium tasting ingredients without spending a fortune {and hey, it’s better for you too}. So tell your friends to bring the mimosas, cook up some ridiculously good $8 eggs and give Pastis a run for it’s money. Who knows, maybe you’ll even earn some tips.

Like This? So Does Michael Pollan:
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
How to cook the perfect sunny side-up egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!}
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Secret DiLaura Family Frittata with Sweet Italian Sausage 

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May 31, 2010 · 9:05 am

Community Food & Juice: Fresh & Fantastic Fare

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Weekend=brunch. Sunny long weekend=outdoor brunch. There is no better place to settle in for a delicious cup of joe and ‘egg’cellent sunnyside-up-something, than my favorite UWS-get-your-morning-going hot spot, Community Food & Juice. Usually buzzing with Columbia students and adventurous eaters willing to explore a 3-digit neighborhood {located @ 112th/broadway across from the Tom’s, the infamous Seinfeld diner}, C F&J lures brunchers with seasonal, local and organic fare that is simple, yet unique.

Orange Juice sound good? Try blending it with their freshly squeezed carrot juice for an ultra-orange, vitamin C-packed morning refresher that will help clear away the fuzzy head. Or if you’re more of a hair-of-the-dog kind of person, I highly recommend the Wasabi Prairie Mary that features house made bloody mary mix and wasabi powder for that extra kick that any good Mary requires. As for the more substantial part of the meal, you really can’t go wrong. The blueberry pancakes with maple butter syrup are one of the most popular dishes and have diners sopping up that liquid gold and asking for more. My favorite dish is a slightly new twist on an old classic. The B.E.L.T. is what a true breakfast sammie should be — double cut applewood bacon, a runny sunny-side-up organic egg, lettuce, tomato & mayo served on sourdough toast with a side of carrot hash browns. Is there really anything more you need to start your morning out right?

The Skim: Forget the breakfast sandwich from the cart guy on the corner and treat yourself to fantastic, fresh fare at Community Food & Juice. While most restaurants consider brunch a money making complement to their main dinner menu, C F&J’s brunch is the standout favorite meal of the day. So go on and get Juiced! {2893 Broadway, btw 112th/113th}


8.ate@eight Favor8 Seal of Approval

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April 20, 2010 · 7:13 pm

recipe goodness: cumin & dill egg salad with radish sprouts

That's lunch! Egg Salad with Grilled Asparagus and REAL carrots

In the spirit of sharing good meals, I thought I would also share recipes from my own kitchen that I promise are EASY to make. You can find all recipes in the “@home” Category link on the side of 8.ate@eight, so if you’re looking for a little inspiration, I hope you find it there and who knows, maybe it will kick off your own kitchen experiments!

I’m not usually one for lunch meat on a regular basis, and since I have the benefit of preparing most of my lunches at home, I’ve been experimenting with a few standards. Your momma’s egg salad + my love of herbs = cumin & dill egg salad with with radish sprouts. Nothing was measured exactly and I encourage everyone to break away from measuring spoons and cups and just start tossing…here is my attempt to recipetize my creation:

cumin & dill egg salad with with radish sprouts

4 eggs (preferably small farm / free range)
1 celery stalk, chopped
1 tsp Capers
1 TBS Mayo
1 TBS Dijon Mustard
Dash of Ground Cumin
2 Dashes of Dill
Coarsely Ground Black Pepper

Tip: Hard boiling 4 eggs will make enough for 2-3 servings depending on how hungry you are or if you want to share with a well-deserving friend. Nice to share, but also nicer to have lunch made for a few days in the fridge!

Put eggs in a pot and cover with 1-in of water. Bring water to a boil and then lower to a very slow simmer, cover with a lid and let it dance for 20 minutes. In the meantime, chop celery. When eggs are done simmering, put pot in the sink and run cold water until the eggs are cooled. This method should prevent that unsightly green rim from forming around the yolk. Peel, roughly chop and add to the bowl with the celery.

Tip: If you are trying to be a bit more healthy, only use 2 of the egg yolks and 4 egg whites. You will still get all the good flavor and bright yellow goodness.

Toss the rest of the ingredients in the bowl with the eggs and celery. Dollop of dijon & mayo. Sprinkle of cumin & dill. Crank of black pepper. And capers (no need to add any salt — capers and dijon are plenty salty.) Mash away with a fork to blend thoroughly and enjoy. My favorite addition — toss a few radish sprouts on top. Alfalfa sprouts always confuse me — I find them tasteless and like getting a hair in your mouth. But radish sprouts are peppery like a radish and tend to be a bit more leafy. Nice touch!

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