All about Eggs~Part Two; How To Cook Eggs For Best Results

August 26, 2013
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Click here to read All about Eggs~Part One; Practicalities which discusses how chickens are raised effects the quality of the egg, the benefits of pastured raised eggs, egg myths and facts, how to purchase and store eggs, and food safety. This post will cover the various methods for cooking eggs to get the best results.

Cooked in its whole form as the star of the plate, the options for eggs are virtually limitless. Some of the more popular presentations are listed below. For the best results, always start with the freshest eggs possible.

Fried- Sunny-side up, over easy, over hard, these are a few ways to fry an egg (see photo at top of post).
How to cook for best results: Heat a small sauté pan or cast iron pan. Add your choice of fat (butter, olive oil, even bacon fat) and get it sizzling. Crack the egg directly …

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All about Eggs~Part One; Practicalities

July 27, 2013
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“The Incredible, Edible Egg!”

Chances are, if you remember that commercial jingle then you might be of a certain age. Old enough to have seen the humble egg go from every day breakfast item, to founding member of the food “pyramid” seen in every 7th grader’s nutrition textbook, to being disparaged as unhealthy. The egg has come back around again to not only “healthy”, but revered as many restaurant menus now feature at least one dish with a poached egg on it as well as being the product of many a newly minted backyard suburban chicken coop. It’s been almost 40 years since that jingle entered our collective consciousness and of course, it’s now available as a 21st century ring tone, a perfect nostalgic reminder right on our smartphones. (

It’s no surprise there has been a resurgence of interest in the egg. It is …

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Summer Beet Salad with Corn, Cucumber and Basil

July 8, 2013
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Beets seem to strike two types of reactions in people; they either love them, waxing poetic, or dislike them with a passion usually reserved for people who steal your parking space at the mall. I am firmly in the “love” camp, though I came late to the party in my affection for beets. People who say they don’t like beets, when pressed, usually admit to a long rooted childhood aversion to canned, over-cooked, or pickled beets and often haven’t tried them again as adults.

My theory is that like many other foods, beets, if properly prepared, are almost impossible to dislike. If your only experience with fish as a child was eating school cafeteria fish sticks, then I’m not surprised if you say you don’t like fish. But let me give you a spectacular piece of grilled wild salmon and I promise to convert you. The same holds true for …

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Poached Salmon with Creamy Dill Sauce

June 29, 2013
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Summer has arrived with a bang, seemingly overnight. There are “excessive heat warnings” all over Southern California this weekend with temperatures expected in the 100-110 range. If you’re still willing to cook, I’ve got the perfect meal for a warm night or a Sunday brunch served al fresco. And if you’ve never poached fish before, it’s an easy method which every cook should have in their repertoire, so now is the time to learn!

Poaching fish and shellfish is one of the lightest, healthiest ways to cook seafood and it showcases the true flavor of the fish because the cooking method is gentle and lets the flavor of the fish shine.  Traditionally, poaching is done in a court bouillon, a French culinary term which translates to “short boil”, and refers to a lightly flavored broth traditionally used to poach fish, shellfish and even vegetables. Court bouillon usually contains …

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Roasted Asparagus Gremolata

June 3, 2013
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Some recipes are are so brilliantly simple you want to slap yourself for not thinking of it first.

This is one of those recipes.

I’m fortunate to work with a few talented chefs from whom I gain inspiration every day. I’ve made classic gremolata for osso bucco dozens of times, and even used orange zest in lieu of lemon, for the gremolata garnish on a cannellini bean and beef soup. But it never occurred to me to add olive oil and turn it into a dressing for asparagus (d’oh!) until I tried it one day at work and I knew I had to make my own version. The punch of flavor from the gremolata takes ordinary asparagus from “nice” to “I want to put this on my head, it’s so good” as my friend Jessica likes to say.

Traditional gremolata is lemon zest, minced garlic …

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Summer Garden 2013- What’s Growing?

May 14, 2013
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I’ve decided to keep it small and simple this year for our summer garden and we’re only using the two smaller raised beds we have. There’s more space available for gardening, just no space in my life right now for more of me gardening. I’m happy with what I’ve got and so far, so good.

This year, there have been no garden monsters, thankfully, pulling up my plants. I’ve finally learned from years past and covered the plants with chicken wire until they were big enough to crowd the boxes and keep the masked bandits out.

Changes this year:

Tomatoes: Almost every year we get big beautiful plants which develop plenty of tomatoes and then get blossom end rot. This year I buried several crushed egg shells in the bottom of each hole where I planted the tomatoes. Supposedly the extra calcium in the egg shells will help prevent …

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