Elegant Edible Eggs!

The egg is one of the most inexpensive sources of complete protein you can eat. They are nutritious and fairly easy to prepare. 
Eggs can be cooked in a variety of ways, all yielding different textures with a mutually satisfying taste.

Some Basic Egg Tips...

• Always buy FRESH eggs from a reputable store or better yet, straight from the farmer. 
• The egg shells should be clean and free from cracks.
• If purchasing at a store, the egg carton should have an expiration date on the carton.  Locate this date to make sure the eggs are fresh and so you know how long it is safe to store them.
• Store your eggs pointed ends facing down in the carton. Store them in your refrigerator and keep them away from strong-smelling foods like onions and garlic.
• Always wash and dry your hands thoroughly after handling raw eggs.

Some Basic Ways to Prepare Eggs...

Boiling Eggs is a very common practice.  When preparing an egg for boiling, let it sit at room temperature for thirty minutes prior to cooking. You can hard boil or soft boil an egg.  For each, have a saucepan, about 2/3 full of water, simmering and ready.  Using a slotted spoon, gently lower the egg into the simmering water. Bring the water to a boil then lower the heat again to a slow simmer. 

For soft boiled eggs set your timer for 4 minutes. When time has elapsed, remove the egg from the water with the slotted spoon and slice across the top with a knife - the egg will have a runny yolk. **If an egg is contaminate with salmonella bacteria, the risk of a human contracting salmonella poisoning is greater if the egg is raw or has a runny yolk.  You should avoid serving soft boiled eggs to pregnant women, babies and young children to lower the risk of salmonella poisoning. 

For hard boiled eggs set your timer for 10 minutes. DO NOT OVERCOOK the egg or a black ring will form around the yolk making it very unappetizing to look at.   When time has elapsed, lift the egg from the simmering water with the slotted spoon and immediately set it into a bowl of very cold water. Then, crack the shell and peel it off and place the egg back into the cold water for about five minutes until it is cooled.  There is no risk of salmonella from a properly cooked hard boiled egg.

Frying Eggs is also a popular preparation. The key to a perfectly fried egg is having your oil/butter hot before adding the egg to the pan.  Heat 1 & 1/2 teaspoons each of vegetable or canola oil and butter (unsalted) in a large skillet. The oil/butter mixture will be foaming when its ready. Crack your egg into a bowl and slide it into the the skillet. Fry it over medium heat for about 4 minutes or until the white is set - you can spoon the oil/butter over the yolk to help it cook. When done, lift the egg out of the skillet with a spatula that is slotted to allow the oil/butter to remain in the pan. 

Poaching an egg can be a daunting task, but it really is quite simple if you take your time. You will want to use a non-stick saucepan or saute' pan. Fill the pan 2/3 of the way up with water and bring the water to a boil.  Add a pinch of salt (about 1/8 tsp) and a drop of white vinegar. Turn the heat down so the water is gently simmering. Crack your egg into a small bowl and then gently slide the egg out of the bowl into the simmering water.  Turn the heat down to low. Cook the egg for about 3 minutes until the white is opaque in color and the yolk is still runny. (**see salmonella safety above). Using a slotted spoon to gently lift the egg out of the water - hold spoon over the pan to allow the excess water to drain off of the egg.

Scrambled eggs is another popular preparation.  You will definitely want to use a non-stick skillet so the eggs don't stick and burn. For creamy scrambled eggs, the secret is to cook the eggs slowly, over low heat, stirring constantly. We suggest using 2 eggs for each person and adding 1 Tablespoon of milk for every 2 eggs and a dash of salt and pepper.  Beat the eggs with a whisk to break them up and add some air which will help them to be light and fluffy. Heat 1 Tablespoon of unsalted butter in your pan - once the butter is foaming, it is time to add your eggs. Cook over low heat stirring gently with a spatula. When they are just about "set", remove them from the heat, stir for one minute more and then serve. This would be the time to add cheese or fresh herbs if you like. Adding cheese while the eggs are cooking will cause them to become rubbery and the cheese to become grainy.

Omelets are probably the most delicious egg treat around!  Many are intimidated by the thought of making the perfect omelet.  I think the French have it perfected!

Classic French Omelet (serves 1)
Ingredients:

• 2 large eggs
• 1 Tbsp chopped, fresh herbs (chives, chervil, parsley, dill, basil, or tarragon all work well here) This is optional!
• 1 Tbsp water
• 1/8 tsp. salt
• 2 grinds freshly ground black pepper
• 1/2 Tbsp unsalted butter

Keys to success: 

• Use the right size pan...for this recipe, a 6 1/4 inch non-stick skillet will do. Using too large of a pan will produce a thin, dry omelet and using a pan that is too small will yield an omelet that is leathery underneath and undercooked on top.
• Combine the eggs with a fork, stirring gently and not over beating. Adding too much air to the eggs will produce a rubbery omelet.
• Preheat the pan over high heat until very hot - this cooks the omelet fast like the French do it!
• Serve the omelet immediately when it comes out of the pan. 

Directions:

1. Crack the eggs into a bowl and add the water, herbs (if using), salt and pepper. Using a fork, stir the mixture gently, breaking up the white and yolk, until just combined.
2. Heat your skillet over high heat until very hot (so that you can't hold your hand 2 inches above the rim of the pan for longer than a few seconds) Add the butter - which will quickly melt - and swirl the butter around to coat the pan's bottom and lower sides.
3. When the butter is melted and has stopped foaming, add the egg mixture. 
4. Using a rubber spatula, go around the sides of the pan scraping the eggs into the center and away from the sides. Go around in a clockwise direction, moving the pan as necessary.  Here you are moving the cooked egg to the center and allowing the liquid egg to move to the outside where it will cook quicker.
5. Continue this process for about 1 1/2 to 2 minutes until the omelet is holding together and there is no longer enough liquid to flow to the outside edges of the pan. The omelet will still be a little runny on top - this is okay.
6. Tilt your pan up on one side and using the spatula, turn about 1/3 of the omelet over onto the center. 
7. Have a plate ready. Tilt the pan so that the omelet slides out onto the pan and while the top half of the omelet is still in the edge of the pan, turn the pan over so that the omelet folds over and the two edges end up neatly tucked underneath.

Some variation ideas...

• Before folding the omelet over in step 6, turn off the heat and add 1/4 to 1/2 cup of shredded cheese to the top of the omelet, then continue with steps 6 and 7.
• Before folding the omelet over in step 6, add shredded or cubed ham or chicken (cooked) and shredded cheese to the top of the omelet. Finish with steps 6 and 7.
• Try different types of meat and cheese combinations.
• Try different combinations of herbs.

The Hidden Talents of Salt

Pepper's best buddy has many hidden talents...

Three Basic Types of Salt

Whether its obtained by mining or evaporating from seawater, salt is the same in its most basic form, sodium chloride. What distinguishes one salt from another is its texture, shape and mineral content.  These are the qualities that can affect how a salt tastes and how it interacts with foods.

Table salt is tiny, uniformly shaped crystals  that are created during a rapid vacuum evaporation procedure. All of the valuable mineral content is removed by this procedure and anti-caking agents are added to help it pour smoothly. This salt is also often iodized, which can add a slight "chemical" like flavor. I suggest avoiding table salt altogether.

Kosher salt is a coarse-grain salt that is raked during the evaporation process to produce flaky crystals. It is often used for "koshering" meats. It also has had its minerals stripped away, but does not contain any additives. Kosher salt is my top choice for seasoning meats and poultry. Kosher salt is also great to use in brines to help tenderize meats and poultry. I prefer the Morton brand.

Sea salt is the product of seawater evaporation.  It is an expensive and time consuming process. Sea salts still contain their mineral properties making them the best if you want to use a salt that has some nutritional value. The flakes are typically irregularly shaped and may vary in color. I like to use sea salts on fish and shellfish - it seems only natural to use a product of the sea to flavor the bounty of the sea!  Sea salts are also used as "finishing salt" to beautify a dish and give the dish a delicate crunch. Sea salts are often expensive.

Salting Meat

Salting proteins helps them retain their natural juices and works well for meats that are already considered to be "juicy" and well marbled. Applying the salt to the raw meat the juices inside the meat are drawn to the surface, dissolving the salt and forming a brine that is absorbed back into the meat. The best salt for this process is kosher salt. This process is more simple than the old fashioned way of brining meat and poultry in a sugar/salt/water bath and does not inhibit browning on the outside of the protein.

For steaks, lamb or pork chops apply the kosher salt evenly over the surface of the meat and let it rest for one hour at room temperature, uncovered, on a wire rack that has been placed on a regular baking sheet. (I like to line mine with foil.) You'll need about 1 teaspoon of kosher salt for every eight ounces of meat. 

For beef, lamb or pork roasts apply the kosher salt evenly over the entire surface of the meat. Next, wrap the meat tightly with plastic Saran wrap, place into a container that will hold the roast and refrigerate for a minimum of six hours. You'll need about 1 teaspoon of kosher salt per pound of meat.

For a whole chicken apply the kosher salt inside the cavity of the bird and under the skin of the breasts and legs.  Place the bird on a wire rack that has been placed on a regular baking sheet. (lined with foil) You'll need 1 teaspoon of kosher salt per pound. Allow the chicken to rest in the refrigerator for at least 6 hours. If it will be resting longer than 12 hours (up to 24 hours) you'll want to cover it with Saran wrap. For Bone-in chicken pieces with the skin on apply the kosher salt under the skin and replace the skin back over to cover the flesh. Again, place the chicken pieces on a wire rack on a baking sheet and allow the pieces to rest, refrigerated for at least 6 hours. You'll need about 3/4 of a teaspoon per pound of chicken pieces. These can sit for up to 24 hours, but cover with Saran wrap if you're going to rest them for longer than 12 hours. This will work with boneless or bone-in turkey breast. For a whole turkey, apply the kosher salt under the skin of the breasts and legs as well as inside the bird's cavity. Wrap the entire bird in Saran wrap and allow it to rest, refrigerated for a minimum of 24 hours and up to 48 hours.

Some Seasoning Tips...

• Be safe when seasoning! When seasoning raw meat, poultry or seafood, make your seasoning mix in a separate bowl to avoid contaminating your usual salt container. Mix 4 parts salt to 1 part pepper and any other dried herbs or spices you might be using in a small bowl. Discard the leftovers.
• Don't over salt! Many recipes will call for a minimal amount of salt and then tell you at he end to add more "salt to taste". This is simply the recipe writers way of preventing you from oversalting the dish.  Always taste as you go while cooking and hold back of full seasoning until the dish is complete.
• Seasoning vegetables successfully. Some recipes will ask you to toss "watery" vegetables, like tomatoes, cucumbers, eggplant and certain types of squash in salt before cooking with them.  Salting these veggies seasons them and rids them of their excess moisture allowing their flavor molecules to take over. Your veggies will have a more intense and delicious flavor...so don't skip this part of the recipe!
• Experiment! Try using different types of salt for seasoning...kosher, coarse sea salt, grey salt, fleur de sel (French sea salt). You'll discover that they all have not only different levels of coarseness, but that they work and taste different as well! Have fun with it!
• When sauteing veggies such as mushrooms or onions, if you want caramelization, don't salt! The salt will draw the moisture out and the deep flavor of caramelization will never develop.
• When working with fried foods, it is best to season lightly with salt just after removing it from the fryer. The food is still hot and slightly moist at this point and the salt will cling better to the outside and slowly be absorbed into the food along with the layer of grease from the frying. (Of course, this is not the healthiest of preparations!)

Knowing When Food Is Done

There are few things more frustrating to the home cook than improper cooking.  You can go by time, temperature or simply by your own senses when judging doneness.  Here are some guidelines and ideas to help you along the way...

Time: Many cooks rely on the times given to them in recipes, not realizing that these times are merely estimates. Actual cooking times will be determined by many different factors such as, the different type of stove top, oven or grill you're using, the exact size or weight of the ingredients, and the starting temperature of the ingredients that you're using. If the recipe is telling you to bake something for 60 minutes, you should actually be setting your timer for 45 or 50 minutes and start checking for doneness at that time.

Temperature: Every home cook should spend $15 or more on a good digital instant-read thermometer. It's the best and most accurate tool for testing the temperature of food. The sensor is located on the tip of the digital models unlike the dial-face thermometers where the sensor is located at least one inch up from the tip. This can cause inaccurate readings on thin cuts of meat or shallow liquids.






Your Five Senses:  Believe it or not your five senses can be some of your best kitchen tools.  When you learn to rely on taste, touch, sight, smell and even sound to know when foods are done, you can consider yourself a seasoned home cook! It takes some practice and a few mishaps, but over time you'll become "in tune" with your food and your senses.

So, How Do I Know When My Food Is Done?????

Fish, Poultry and Meat: The following temperatures (in degrees Fahrenheit) are suggested for optimal flavor and juiciness. 

Fish:  Rare 110; Medium-Rare 120; Medium 140

While you can use an instant-read thermometer for checking the doneness of thicker fish fillets, in most cases you're going to have to rely on your senses. Nick the fish with a knife and look into the center. For instance, white fishes such as cod or snapper should be cooked to medium - the center should be opaque in color but still moist - the outer flesh should be beginning to flake.  Salmon should be cooked to medium-rare. The center should still be a little translucent while the outer flesh will begin to flake and you will see a thick white foam begin to appear on top. Tuna is best cooked to rare. Only the outer layer of the tuna should be opaque while the center is completely translucent.

Poultry: Well done - white meat 160 to 165 and dark meat 175

When checking the doneness of a chicken or turkey, use your digital instant-read thermometer to pierce the thickest part of the thigh and the thickest part of the breast. Juices should run clear and not be pink or red. Avoid hitting bones as it will cause an error in the reading. 

If the bird is stuffed, you must check the temperature of the stuffing as well - put your thermometer directly into the center of the cavity and make sure the stuffing has reached a minimum temperature of 165 degrees. The USDA actually recommends cooking poultry to 180 degrees to eliminate any potential of food borne illness.

Beef, Lamb, Veal: Rare 125; Medium- Rare 130; Medium 140; Well-Done 160

With red meat, keep in mind that the temperature will continue to rise while the meat "rests", therefore you should remove it from the heat just before it reaches its optimal temperature for the doneness desired. (This phenomenon does not occur with fish and poultry). It takes some guesswork and trial-and-error to get this right! While "resting" the juices will be redistributing within the meat. Rest steaks, chops and roasts for 5-20 minutes, depending on the size - a steak needs less time to rest than a large roast. The thicker the cut, the more the temperature will rise, so allow for this change. A steak may rise 5 degrees or less while a roast might rise 10-15 degrees in temperature during the rest period. 
 

To get the most accurate reading on a roast, pierce your thermometer in at an angle - push it in deeply and slowly remove it - you are looking for the lowest temperature in the center of the roast. For a steak, which is obviously a thinner cut than a roast, hold the steak with tongs and pierce the thermometer into the side of the meat. Aim for the middle of the steak. This also works well for chops and burgers.

Pork: Medium 145; Well-Done 160

Treat cuts of pork just as you would the beef, lamb or veal as stated above. Ground pork should be cooked to well-done while chops and roasts are safe to eat at medium. (The USDA recommends 160 for any pork products).

So, What About Baked Goods and Other Foods?

 

Cookies: Judging the doneness of cookies is solely based on personal preference. If you enjoy a soft and chewy cookie, your bake time will be less than someone who prefers a cookie with some "bite" and crispness to it. For cookies that are moist and chewy, take them out of the oven when they are slightly underdone - about 2-3 minutes prior to the suggested bake time. For cookies that are more crisp, you'll want to bake them 2-3 minutes past the suggested baking time - remember to watch out for burning. 

 

Brownies: Not many people I know prefer a dry brownie. We all love the chewy, fudgy goodness of perfectly baked brownie. To test the doneness of brownies, simply use a toothpick or a skewer to test - if it comes out clean, they're done! Remember to start checking them with about 5 minutes left in the scheduled 

 

Double-Crust Pies: With pies, doneness is solely based on color. Look for a perfectly browned crust. If your top crust is nicely browned, its most likely that your bottom crust is not doughy. If you use a glass pie plate, you can check the bottom for doneness by simply looking at it.

Pasta: Perfectly done pasta will still have a little "bite" to it - this is where the term "al dente" comes from. To check for doneness, simply remove a piece from your cooking water and bite it in half. Use your senses - does it have a "little bite" or a lot? Is the center still white? If you like your pasta a little more done, cook it to al dente, then add it to the sauce you are using. The pasta will finish cooking in the sauce and absorb some of its flavor - this is how the Italians do it! 

Potatoes:  When baking potatoes, you should be able to easily slide a knife in and back out when they are done. If boiling the potatoes (whole), lift one out of the water with a knife - if it stays on the knife its not done, if it slides back into the water, it is done.  If the potatoes are peeled the pieces should just break apart when pierced with a knife. 

Rice: Everyone says, "rice is easy to make". But fluffy rice is another story! Cook your rice as directed on the package. When its done, remove it from the heat and place a folded kitchen towel between the lid and the pot. Set the pot aside for 10 minutes. The residual heat will continue to steam the rice while the towel absorbs the excess moisture, and whalah...fluffy rice!

Herb Infused Vinegars...

I suppose its about that time of the year when we have to say "adios" to summer and welcome the fall colors.  So how can we extend the life of our summer flavors like fresh herbs? 

Herb Infused Vinegars!

So, you ask, how does this work and won't it take forever?  The truth of the matter is that the high acidity of the vinegar extracts the flavor from the herbs without any cooking, chopping or fussing!  The acidity also means that an herb-infused vinegar will keep indefinitely without spoiling - even better! 

SO, why would you WANT to take the time to do this? Well, herb-infused vinegars are a versatile addition to your pantry staples! You can use them for salads, in sauces, to perk up the flavors of soups and stews, to enhance the flavors of broiled chicken, grilled fish and steamed veggies...and the best part is, you'll be adding flavor without the extra calories!

The Basics...

• The best vinegar to use for herb infusing is good quality white wine vinegar. Other vinegars that can be used are red wine vinegar, cider vinegar, rice wine vinegar, champagne vinegar or balsamic vinegar.
• Always wash and dry your fresh herbs thoroughly before adding them to the vinegar.
• Chop or mince the herbs or just add small sprigs, but keep in mind that the smaller you chop them, the more flavor you're going to impart in a shorter amount of time. With herbs like rosemary that are very thick and coarse, roll the whole sprig between the palms of your hands before placing it in the jar. With smaller leaf herbs like thyme and oregano, use the palm of your hand to crush them slightly on a cutting board before placing the whole sprig in the jar.
• Purchase bottles or canning jars for the herbed vinegar - make sure to clean them in very hot, soapy water and allow them to air dry thoroughly before using. (Do not use a metal container of any kind) Running the jars through the sanitary cycle in the dishwasher is a great way to ensure your jars are clean and ready to use!
• Drop the herbs, and any other ingredients you're using into the clean bottle and pour in the vinegar.
• You may also elect to add garlic, peppercorns, chilies, edible flowers, lemon or other citrus zest or peel, fruits, or dried spices.
• Seal the bottle with a cork or screw cap and set it aside to "steep" in a dark place for a minimum of 2 weeks to 4 weeks.  The timing depends on the type and quantity of herbs and the strength of their flavors. Fresh garden herbs are more potent than those you purchase at the grocery store. Sample the vinegar after 2 weeks - if it doesn't have much flavor, set it aside for a few more weeks.

• Once the vinegar has the flavor you want,  strain out the herbs.  Use a coffee filter to be sure to remove all traces of the herbs.  After straining, place a single, fresh sprig of the herb as an indicator of the flavor and to give it visual appeal.
• Store your vinegar in the refrigerator for best results and longest shelf life. It should keep for 2-4 months.  If it smells or looks "different" when you go to use it, don't!
• Pouring herbed vinegar into a  decorative bottle with a beautiful label makes it a great gift! If you give it as a gift during the steeping period, be sure to include a label with a ready to use date.

 

Some Recipes for Vinegars...


Basic Herb Infused Vinegar
2 cups vinegar (white wine, cider, or rice wine vinegar)
6 sprigs fresh herb (oregano, rosemary, tarragon or thyme)
2 garlic cloves, crushed (optional)
Try different combinations!

Dill and Peppercorn Vinegar
6 Sprigs of fresh dill, rough chopped
1 cup cider vinegar
1 tsp whole black peppercorns

 Rosemary and Garlic Balsamic Vinegar

Ten sprigs of fresh rosemary (2 inches long)

4 cloves garlic, crushed
1 cup balsamic vinegar


Basil, Chive and Lemon Vinegar
zest of 1/2 of a large lemon
5 large fresh basil leaves, rough chopped
10 strands fresh chives, cut in half
1 cup white wine vinegar


Raspberry Vinegar
2 cups white wine vinegar
1 cup fresh, slightly crushed raspberries (frozen can be used)
*also try blackberries, strawberries and blueberries.

Italian Herb Vinegar
2 cups red wine vinegar
5 sprigs fresh oregano, slightly crushed
1/4 cup fresh chopped parsley
5 large fresh basil leaves, rough chopped
3 garlic cloves, crushed
1 tsp crushed red pepper flakes (optional)


Orange Thyme Vinegar
2 cups white wine vinegar
5 sprigs fresh thyme, slightly crushed
zest of 1/2 large orange


Provencal Vinegar
2 cups white wine vinegar
2 sprigs fresh thyme, slightly crushed
2 sprigs fresh rosemary
1 fresh bay leaf, cut in half (or 1 dry, crumbled)
2 cloves garlic, crushed
1 two-inch strip of lemon rind

As always...have fun with this...experiment, get creative...and then share!