Tag Archives: Egg

Let It Snow! Let It Snow! Let It Snow!

Let It Snow!

This article originally appeared in the January 2017 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2017.  All rights reserved.  Reprinted with permission.

Fight the Cold This Hot Breakfast Month

Fight the Cold This Hot Breakfast Month

This article originally appeared in the February 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

East Egg or West Egg?

East Egg or West Egg?

This article originally appeared in the June 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved.  Reprinted with permission.

Eggs with Dukkah

I return to my posts with this recipe starring a favorite staple food – the egg.  My goal is to continue with regular postings on recipes and restaurants.  As I have been focusing on a more varied use of spices in my kitchen, I decided to offer this recipe featuring Dukkah, an Egyptian nut and spice blend.  It is a flavorful way to “spice up” your morning eggs and is inspired by a recipe I found in Eggs on Top by Andrea Slonecker (2014), an excellent cookbook all about the egg.

Ingredients:

1 tablespoon coriander

1 teaspoon cardamom

1/2 teaspoon fresh ground pepper

1 tablespoon fennel seeds

2 tablespoons roasted salted pistachios, shelled

1 tablespoon sesame seeds

Sea salt to taste

4 tablespoons extra virgin olive oil

4 eggs

Focaccia

To make the Dukkah, heat a small nonstick pan over medium heat.  When it is hot, add the coriander, cardamom and pepper, moving around with a wooden spoon for about 30 seconds.  Add the fennel seeds and continue to toast for another 30 seconds.  Remove the pan from the heat and allow to cool for several minutes.  Roughly chop the pistachios, then add them to the spice mixture.  Finally, stir in the sesame seeds and salt.

Dukkah

Preheat the oven to 325 degrees.  Pour the oil into a 9 inch nonstick frying pan.  Crack the eggs into the pan and spoon the Dukkah on the top.  Bake for about 11 minutes for loose yolks, or a few minutes longer for more fully set yolks.  Serve with slices of focaccia to sop up the egg and spice – perfect for a weekend breakfast!

Eggs with Dukkah

Black Pepper Pasta

This weekend I was reminded how simple it is to make fresh pasta.  As I was flipping through Mario Batali’s The Babbo Cookbook for inspiration, I decided to use his recipe for a variation on a basic pasta dough.

Ingredients:

3 1/2 cups all purpose flour

4 extra large eggs

1/2 teaspoon extra-virgin olive oil

2 tablespoons fresh ground pepper

Mound the flour in the center of your work surface.  Make a well in the middle of the flour and add the eggs, olive oil and black pepper.  Beat the eggs, oil and pepper together with a fork, then incorporate the flour starting from the inside rim of the well.  Expand the well by continuing to incorporate flour while making sure to retain the shape of the well.  As the dough comes together, knead with the heels of your hands.  Push aside any floury bits that do not incorporate, sprinkle more flour on your work surface and knead for about 5 minutes.

Pasta Dough

The dough will be slightly sticky but should not stick to your hands.  Place the dough in plastic wrap and let it sit for 30 minutes at room temperature.

Pasta Drying

Roll out the dough into your desired shape…We rolled the dough through the thinnest setting on our pasta machine and then rolled it through the fettuccine attachment.

This recipe makes about one pound of pasta.  Half of this recipe was more than enough to serve as a side to a braised rabbit for two.

My new goal – enjoy a homemade pasta once a week.  Abbondanza!

A Moveable Feast

Check out my September issue of The Judicial Palate.

A Moveable Feast

This article originally appeared in the September 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

An Herb-Filled Day

From breakfast to dinner, make the most of your herb garden this Saturday or Sunday…

Breakfast: Add herbs to your scrambled eggs.  In a bowl, crack two eggs per person and whisk.  Stir in a generous splash of milk or cream and add as many roughly chopped herbs as you would enjoy.  Consider different varieties of basil, Christmas basil (with purple flowers) and sweet basil, for example, chives and hot and spicy oregano.  In a nonstick pan, heat two tablespoons of olive oil over medium heat and scramble the egg mixture.

Eggs and Herbs

Lunch: Slice some colorful heirloom tomatoes and drizzle with extra virgin olive oil and balsamic vinegar glaze.  Season with fresh ground pepper and sea salt.  Then sprinkle with a chiffonade of basil and oregano.  Savor with some crusty bread.

IMG_1650

Dinner: Stuff a whole fish, such as sea bream, branzino or steelhead salmon, with a generous bunch of fresh herbs.  Lemon thyme, lemon verbena and rosemary are all good choices.  Grill the fish in a pocket of aluminum foil after drizzling with olive oil and freshly squeezed lemon or lime.

Steelhead salmon

4th of July BBQ Brunch

Your menu is likely set for your 4th of July cookout or picnic…but what about a weekend brunch? Try a twist on steak and eggs – flank steak topped with eggs poached in salsa. Eggs in Salsa You will find the full recipe for this perfect summertime dish in my article entitled “East Egg, West Egg” (the link is https://cucinadipoppiti.files.wordpress.com/2013/08/june-2013-judicial-palate.pdf).  I recently prepared this dish for one of my cooking classes, and it was a hit due to its simplicity and taste.  My students and I used a combination of pineapple salsa and peach salsa to achieve the perfect balance – the pineapple had a pleasant sweetness while the peach offered a little kick. Steak and Eggs Happy 4th of July!

Buona Pasqua!

Happy Easter!

My sister and I dyed and foiled hard boiled eggs this weekend for an interesting twist on Easter Eggs.  We followed the detailed steps at http://www.marthastewart.com/275369/decorating-easter-eggs/@center/276968/easter.

Enjoy…Below are some photos of our handiwork.

Eggs 1Eggs 2

Winter Tastes at Tria

One of my favorite lunch spots in Philadelphia is Tria near Rittenhouse Square.  I last wrote about this Philly gem in a May post entitled New Tastes at Tria (http://cucinadipoppiti.com/2014/05/05/new-tastes-at-tria/).

This winter, Tria has more new tastes to offer, including a delicious Chicken Liver Mousse with Cornichons and Grilled Bread.  My husband and I enjoyed this tasty small plate during our Christmas Eve lunch.  The mousse was light and silky and had the ideal slightly pink color.

We also shared the Roasted Beets with Bulgarian Feta Cheese, which has been a menu favorite.  For our main course, we ordered two Truffled Egg Toasts with Fontina Fontal as this small plate is impossible to share! The soft Pullman style toast covered with melted fontina, egg yolk and truffle oil is the ultimate winter comfort food.

Truffle Toast

So, stop in Tria this winter season to enjoy some new tastes along with some old favorites.