Posts Tagged ‘egg’

by Sarah Steimer

Poached egg over wilted greens with bacon and tomatoes

This is sort of a deconstructed breakfast BLT. Definitely play around with what sort of greens you use. My turnip tops were a bit earthy, which played nicely with the peppery arugula and sweet-acidic tomatoes. Of course the bacon and egg added all the fattiness I needed.


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by Sarah Steimer

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.


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by Sarah Steimer

Bill and I made pad thai for Valentine's Day last year --- and the result was pretty awful. The amount of fish sauce that recipe called for totally overwhelmed the dish and tasted like a dirty ocean. This Martha Stewart recipe, however, had one of the shortest list of sauce ingredients: only three. Looks like simple is best for pad thai.

Bill and I made pad thai for Valentine’s Day last year — and the result was pretty awful. The amount of fish sauce that recipe called for totally overwhelmed the dish and tasted like a dirty ocean. This Martha Stewart recipe, however, had one of the shortest list of sauce ingredients: only three. Looks like simple is best for pad thai.

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice (from about 1 lime)
  • 3 tablespoons light soy sauce
  • vegetable oil
  • 1/2 14-ounce package of extra-firm tofu, cut into small cubes and patted dry with a paper towel
  • 3 scallions thinly sliced, white and green parts separated
  • 1 clove garlic, minced
  • 1/3 cup julienned carrots
  • 1/3 cup julienned daikon radish
  • 2 eggs, lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup roasted and salted peanuts, chopped

NOTE: This recipe requires some quick working over the stove, so it’s very important to get all of your ingredients ready before you begin cooking.

Soak the noodles according to package directions.

Whisk together the brown sugar, lime juice and soy sauce in a small sauce pan. Warm the sauce over very low heat until the sugar dissolves. Turn the heat off and cover to keep warm.

Heat either a large pan or a wok over medium-high heat until hot. Add a couple teaspoons of vegetable oil and allow the oil to get very hot, but not smoke. NOTE: A nonstick pan does work best for cooking tofu, but it is not necessary. If you do not have a nonstick pan, be sure to get the pan and oil very hot so the tofu does not stick.

I've used both a wok and a regular (not nonstick) pan for this meal and both turned out great.

I’ve used both a wok and a regular (not nonstick) pan for this meal and both turned out great.

Carefully add the tofu to the hot oil, which will pop when it meets the remaining water in the tofu. Cook the tofu over medium heat, occasionally tossing until the pieces are golden. Remove the tofu from the pan and set aside.

If needed, add a touch more oil to the hot pan. Add the onion whites, garlic, carrots and daikon. Cook over medium heat for about 30 seconds. Push the vegetables to one side of the pan.

Add the eggs to the clear side of the pan (do not worry if the egg trickles into the veggies a bit). Use a spatula to move the eggs around, cooking until just set. Remove the eggs from the pan and set aside.

Add the drained rice noodles and the warm soy sauce mixture to the vegetables in the pan. Toss everything quickly to coat. Add the eggs — breaking them up as you go — and the tofu.

Serve the pad thai topped with the onion greens, cilantro and peanuts.

Makes about 4 servings.

Recipe adapted from: Martha Stewart

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by Sarah Steimer

I love gnocchi, but it can be pretty heavy in its traditional potato-flour form. This ricotta version is a lighter alternative for summer.

  • 2 1/2 cups ricotta
  • 2 cup all-purpose flour
  • 1 egg
  • Pasta sauce
  • Parmesan

In a bowl, combine the ricotta, egg and 1 cup of the flour. Mix with a wooden spoon until everything begins to stick. Begin kneading the dough with your hands and add the rest of the flour little by little, only until there is enough so the dough is smooth and elastic but not overly sticky.

Some gnocchi recipes call for you to roll each piece with the tongs of a fork to give it ridges. That’s a big, fat waste of time, if you ask me. Gnocchi does not need to be difficult! Especially not this recipe (three ingredients? Yes, please).

Roll the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.

Separate the dough into eight pieces. Roll out each piece into a long, even rope. Using a sharp knife, cut the dough into 1/2-inch segments and set aside. Repeat until all the dough is rolled and cut.

Bring a large pot of salted water to a boil. Cook the gnocchi all at once. Stir often and cook for about 3-5 minutes, or until the pieces float to the top. Remove with a slotted spoon.

Serve with the pasta sauce of your choice and Parmesan cheese.

Makes 3-4 servings.

Recipe adapted from : Katherine Martinelli

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by Sarah Steimer

OK – I’ll admit it, these were supposed to be corn fritters — I even saved the photos of this dish under the name “cornflop.” But this was one of those rare and wonderful moments when the recipe still held up, even if its shape did not. If you can keep it in a fritter form, then good for you! But I urge you to try this recipe no matter what. The smoky corn, cheddar and arugula flavors are like a perfect Midwest summer salad.

  • 3 ears of corn, enough to yield  1 1/2 cups
  • 1 egg, beaten
  • 2 scallions, including 1 inch of the greens, finely sliced
  • 1/4 cup chopped flat parsley
  • 1 tablespoons shredded basil
  • 1/2 cup grated cheddar cheese
  • 2-3 tablespoons all-purpose flour
  • salt and pepper
  • butter or oil
  • 2 handfuls arugula

Slice the kernels off the corn. Mix the corn with the eggs, scallions, herbs, cheese and as much flour as can easily be absorbed. Season with salt and pepper.

Melt enough butter or heat enough oil to cover a medium skillet generously. Divide the batter roughly into fourths and drop into the skillet. Fry over medium heat until golden, about 2 minutes, then turn and brown on the other side. <– this part did not work for me. At all. I tried to flip and ended up with corn piles. So I just sautéed everything until browned! I promise the flavors are worth the semi-failure.

Place the fritters on top of the arugula leaves and serve immediately.

Serves 2-4.

Recipe adapted from: Local Flavors by Deborah Madison

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by Caitlin Saniga

What goes better with quiche than a nice little side salad?

For crust:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup ice water

For filling:

  • 5 strips bacon
  • 1 cup chopped tomatoes, seeds removed (from 1 medium tomato)
  • 1/2 teaspoon sugar
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 teaspoon rice wine vinegar
  • 5 eggs
  • 1/4 cup heavy cream
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 cup chopped arugula
  • 1/2 cup crumbled feta

No need to roll out the dough for this crust. Just use the palms of your hands and your fingertips to press the dough into the shape of the pan. It’s likely to be a little uneven, but don’t sweat it!

Preheat the oven to 375 degrees.

To make the crust, combine the flour and salt in a medium bowl. Use a fork to whisk together. In a separate bowl, whisk together the oil and water. Pour the liquid mixture into the dry mixture and use a fork to combine. Use your hands to press the dough into a 9-inch pie pan. Refrigerate while you prepare the filling.

To make the filling, start by cooking the bacon in a large skillet over medium heat. Reserve 1 tablespoon of the grease for this recipe. Place the bacon on paper towels until it cools, then crumble it. Cook the tomatoes in the reserved tablespoon of bacon grease for 5 minutes. Sprinkle the sugar over top. Add the onions and cook for 5 more minutes. Deglaze the pan with wine. Simmer until the wine is reduced by half. Add the chicken stock and vinegar. Simmer until the liquid is reduced by half. Remove the pan from heat. Add the herbs and bacon, and allow to cool completely.

In a large bowl, whisk the eggs. Add the cream and gently whisk together. Mix in the bacon mixture and arugula.  Pour the mixture into the pie shell. Top with feta. Bake for 35-40 minutes, or until the egg has set.

Makes 8 servings.

Crust recipe: Food.com

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Caitlin Saniga

I came up with this simple omelet recipe after picking up some awesome spinach at the famers market. I had been ogling over one vendor’s selection of greens, everything from arugula to kale, but the lady in line ahead of me encouraged me to pick the spinach. She insisted it was the best for making omelets. So I used what was in my fridge to fill out the recipe. Use what you have! 

  • butter for greasing the pan
  • 1 egg
  • 1 tablespoon milk
  • salt and pepper
  • 1/4 cup shredded cheese of your choice (I used monterey jack)
  • 1 cup loosely packed spinach
  • 3 sun-dried tomatoes, chopped

Start with a blank slate. Add cheese so it has time to melt. Add greens, and finish with other ingredients: sun-dried tomatoes, mushrooms, peppers, onions or whatever you have on hand. Click the image to see a larger version.

Rub butter on the cooking surface of a small pan. Place the pan on a stove burner over medium heat.

Break an egg into a cup and add the milk and salt and pepper to taste. Whisk the ingredients together. Pour the egg mixture into the pan, and tilt the pan to spread it. Let the egg sit in the pan until it bubbles and firms slightly. (You should be able to lift an edge that easily pulls away from the pan without the top spilling over.) Sprinkle the cheese over half of the egg. Add the spinach and chopped sun-dried tomatoes.

Use a spatula to flip the empty half of the egg mixture over the filling ingredients. Press the omelet on itself with the underside of the spatula and let it cook about 30 seconds. Flip and cook about 30 seconds more. Serve immediately.

Makes 1.

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