Posts Tagged ‘eggs’

Unrecipe of the Week: Eggs and Asparagus

April 21, 2014

What symbolizes springtime more than stalks of green asparagus, eggs and a lemony sauce? We served this last night as a first course, but it could be a great main dish for a light dinner, accompanied by soup and some crusty bread (hello meatless Mondays!) or as an entree for Sunday brunch.

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Roasted Asparagus With a Poached Egg and Lemon Mustard Sauce:

recipe adapted from Foxes Loves Lemons

Clean asparagus and trim the tough stems. Coat lightly with olive oil, sprinkle with sea salt and roast in a 425 degree oven for about 15 minutes, until cooked but still crisp. Timing will depend on the thickness of the asparagus, so be prepared to cook thick stalks longer, and very thin ones for less time.

In a sauce pan, heat about 3/4 cup heavy cream,  and simmer until it reduces to about 1/2 cup, and has a thick, saucy consistency; about 6-8 minutes. Remove it from the heat and whisk in the juice of 1/2 a lemon, a little lemon zest, a generous tablespoon of butter, 1/8 teaspoon dried mustard, and a little finely chopped fresh tarragon. Season to taste with salt and pepper.

In the meantime, bring water to a boil in a large pot or high sided sauté pan, and then reduce the temperature so that it is gently bubbling. Add 1 or 2 tablespoons of apple cider vinegar (plain white vinegar will also do) to the water, and gently slide in the eggs. We recommend cracking them 1 by 1 into a small dish and pouring them into the water to avoid breakage. Cook 3-5 minutes. Three minutes will yield a very soft, runny yolk, and at 5 minutes it will be nearly hard boiled.  Using a slotted spoon, gently remove the eggs from the water, and place on a paper towel to drain.

To serve, place several asparagus spears on a plate. Add the egg, and drizzle with the sauce. Sprinkle with freshly ground pepper, and garnish with a few tarragon leaves and some lemon zest. Enjoy!

photo: indigojonesnyc instagram

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Kitchen Tips Tuesday: Centering Egg Yolks

April 15, 2014

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With both Easter and Passover occurring this week, many people have hard boiled eggs on their minds.

When making deviled eggs, it’s nice to have the yolks perfectly centered in the whites, to allow them to be stuffed evenly, and to look more presentable on the plate. Here is a little trick that will make that possible.

The night before you plan to boil the eggs, lay the carton on it’s side in the refrigerator. Use a rubber band to keep the eggs from rolling out of the carton. Leave them for 12 – 24 hours. Cook as usual, and viola! Perfectly centered yolks.

photo: Glasshouse Images

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Kitchen Tips Tuesday: What NOT To Microwave

April 8, 2014
Do you think they had a microwave disaster?

Do you think they had a microwave disaster?


While microwave ovens can speed things up in the kitchen, they can also lead to disaster. I actually ended up in the hospital due to  a freak microwave accident,  but alas, that is a story for another day.

Here are some things that should stay out of the microwave:

Metal should never be put into the microwave. Even the smallest bit can send plasma through your microwave, melt the metal, or in the case of aluminum foil, start a fire.

Many plastics are labeled microwave safe, but although those products themselves are safe in the microwave, they can give off unhealthy chemicals that are not safe for humans to ingest. Just. Say. No.

Hot peppers contain an ingredient called capsaicin, which gives them that hot, spicy flavor. Once microwaved, it also gives off a vapor that is unpleasant to inhale. Skip it, and use the stove.

It seems as though hard boiling an egg in the microwave would be a good idea, right? Wrong! The center of the egg gets very, very hot, the steam inside has no way to escape, and bam, you guessed it: they explode.

Have you ever had a microwave disaster? Tell us about it in the comments below!

photo: Glasshouse Images

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No Yolk

November 7, 2013

4093602642For many years, we have been led to believe that egg yolks are our enemy. They are fattening and harbor all the nasty cholesterol that clogs our arteries and leads to heart problems, right? WRONG!

The American Heart Association recommends that we limit our cholesterol intake to 300 mg, per day. One egg yolk contains 185 mg, and who really eats just one egg? One egg contains approximately 72 calories, while the white contains only about 17 calories. It seems like a no-brainer to skip the yolk yet nutritionists are beginning to think differently.

Almost 90% of the nutrients in an egg are found in the yolk. What’s a little cholesterol, when you can get calcium, iron, folate, zinc and vitamins A, D and E, just to name drop a few?

Cholesterol is determined more by your genetics, fitness habits and stress levels, and less by the amount of animal fats you consume. Your cell structure is dependent on it, and it’s a precursor to your sex hormones and essential for growth.

They are better than a bagel for weight loss. Studies show that those individuals who ate eggs for breakfast, lost more weight than those whose breakfasts were made of white carbs. The high protein content also kept the subjects satiated for longer periods of time.

So, toss the old conventional wisdom out the window, and try eating the whole egg. You might just find it’s the healthier alternative.

No yolk. (bad pun intended.)

photo: Glasshouse Images

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Kitchen Tips Tuesday: Bringing Eggs to Room Temperature

October 29, 2013

Many recipes call for eggs to be “room temperature” when they are being used for baking. The reason being that eggs disperse more readily and evenly through the batter when they are not too cold, and egg whites beat more quickly at room temperature.

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So what do you do if you are ready to bake, but the eggs are still sitting in the fridge?
To take the chill off of eggs, gently place them in a bowl of warm water for about 5 minutes, or until they are no longer cold to the touch. Do not use boiling water, or the eggs will start to cook.

Dry them off and commence baking!  You will notice a difference.

photo:Glasshouse Images

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Foods for Body and Brain

August 28, 2013

It’s back to school time, and young people across the country are settling into a new routine. For many college students, that means a steady diet of fast food, and it’s not just the dreaded “freshman 15″ that should cause culinary concern. We have all heard the adage ” You are what you eat,” but did you know that certain foods can improve your studying ability, help you sleep better, and beat stress?

Our friends at The Best Colleges, have shared this great info graphic with us, to show you the power foods that help you be at your best.

The average college student eats fast food a whopping 6-8 times per week! These calorie bombs not only expand your waistline, but they decrease your concentration as well.

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Planning a day of cramming for a big test? Try these nutritional powerhouses to enhance your studying:

Fish has been shown to enhance your memory. Get your omega-3′s in fresh fish or fish oil supplements to increase reaction time by 20%.

Caffeine not only wakes you up, but also improves your mental acuity.

Eggs provide choline, which is nicknamed the memory vitamin.

Start your day with scrambled eggs, smoked salmon and a hot cup of joe to get the most out of your study session.

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A good night’s sleep is key to performance. Cherries contain melatonin, which regulates sleep. Bananas are rich in tryptophan, which helps the body produce calming hormones. The magnesium in almonds also promotes muscle relaxation. Snack on cherries, bananas and nuts about an hour before bed to ensure a restful night.

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School can be stressful, and these stress busters will help you get through the difficult times. Dark chocolate lowers blood pressure and its caffeine content keeps you sharp for long study sessions. Avocado is just one of the fruits that help bolster your immune system, keeping you healthy throughout the school year. While eating garlic and onions is not the best recipe for a great social life, these antioxidant filled flavorings protect the immune system and increase blood flow. Add a little avocado to your salad or sandwich, as well as some garlic and onion rich foods like hummus, guacamole or salsa to stay healthy.

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The right nutrition can make a big difference in your health, as well as your grades. Fuel up properly to get the most out of your education.

info graphic courtesy of : the best collages.org

Unrecipe of the Week: Chocolate Chip Cookies

June 12, 2013

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Sometimes simple things are best.  Every time I make Toll House chocolate chip cookies, they get gobbled up. The recipe has been around forever, and it never disappoints. The rich buttery dough with almost melted chocolate chips is so easy to make, that there really isn’t a good reason to buy packaged cookies. The dough actually improves if left in the refrigerator for a few hours, or even overnight. It can also be frozen in a log, and a few cookies can be sliced off and baked so that you can have a fresh out of the oven experience at a moment’s notice.

Trust me, these are so easy, you can make them with one hand. I did!

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Toll House Cookies

Beat together 2 sticks of butter, ¾ cup granulated sugar and ¾ cup brown sugar. Add a teaspoon of vanilla and beat until fluffy.

Add 2 eggs and mix thoroughly.

In a separate bowl mix 2 ¼ cups flour, 1 teaspoon baking soda and 1 teaspoon salt. With the mixer running, slowly add it to the butter mixture until fully incorporated.

Stir in 12 ounces of semi sweet chocolate chips. **

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Drop the dough onto an ungreased cookie sheet, using a tablespoon* and bake at 375 degrees for 9-11 minutes, until they are golden brown. Allow them to sit for a minute or two in the pan before transferring them to a rack to cool. Enjoy!

* I use a small spring-loaded ice cream scoop to drop the dough onto the pan. It is so much neater, and the cookies tend to be more uniform in size.

** If you want to experiment with variations, try using white chocolate, peanut butter or butterscotch chips in place of the chocolate chips, or use a combination.

Replace the chips with M&M’s for a fun look. If you like nuts, add a cup of the chopped nuts of your choice to the batter.

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Hangover Helper

December 31, 2012

7764600015 New Year’s Eve is upon us, and the celebration often involves large quantities of alcohol, resulting in an inevitable hangover.

While resolving to practice moderation might not work in “real time,” having the right foods on hand to ease the effects of over- indulging is a good idea.

Here are a few foods that are hangover helpers:

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Asparagus contains enzymes that help breakdown the alcohol in your body. Eating asparagus for dinner can jumpstart the process. Asparagus is also a natural diuretic, which will not only help the alcohol pass through your system more quickly, but will also help avoid the bloating associated with a night of indulgence.

Coconut water contains the same amount of electrolytes as many of the popular sports drinks, without all the sugar and additives.  An earlier study found that Zico Natural Pure Premium Coconut Water contains the most electrolytes of the conventional brands.

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Bananas are rich in potassium, which will strengthen your muscles and help overcome that weak shaky feeling, often experienced after a binge.

Tomato juice is a great way to hydrate, and is packed with vitamins and minerals that are depleted after a night of partying.

Organic, Pasteurized Eggs contain protein, which breaks down toxins in your body.
Eggs produced by grass fed hens replenish vitamin B levels as well.

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Quinoa is a trendy grain and a health powerhouse. It helps to restore amino acids lost during drinking and absorbs a little of that “icky” feeling in your stomach. Just remember to rinse the quinoa before cooking it, to make it easier on your digestive system.

Honey is loaded with antioxidants and naturally occurring fructose, which helps flush out the system. Drink it in some soothing tea, add it to your quinoa for a morning meal, or spread it on some toast.

glass of water

Much of what you are feeling the morning after is a result of dehydration. Try sipping a glass of water between cocktails, and be sure to down a large glass before bed. Sipping water throughout the next day will provide ample rehydration, and flush out your system.

Whatever you do, please don’t drink and drive! Plan ahead for transportation home from the celebration to insure a happy and safe New Year.
Happy 2013!!

photos: Glasshouse Images

How to Separate an Egg

August 28, 2012

Separating eggs is a messy, but necessary task. Many recipes call for just the yolks, or just the whites.  Some use both, but they are required to be added separately.

If even a little speck of yolk gets mixed into the whites, they won’t whisk up properly, resulting in flat soufflés and baked goods.

Traditionally, the egg is separated by cracking it open, and passing the raw egg back and forth between the shells, until the white slips out, and then putting the yolk into a different bowl.

For those who don’t mind getting their hands a dirty, the egg can be poured into your palm and the white will drip out from between your fingers into the bowl, leaving you holding the yolk.

Always use a perfectly clean, dry bowl for the egg whites, and make sure your hands are also clean, and oil free. Egg whites are fussy, and they won’t cooperate if they come into contact with other substances. Conversely, a little of the whites will not effect the reaction of the yolks when cooking. It’s best to use a small bowl for separating the egg whites, and then transfer them one by one to a larger bowl once they are separated cleanly. That way, if there is any contamination, you will only waste 1 egg, not the whole batch.

Just when you think there are no new techniques to handle this common kitchen task, something truly innovative comes along.

Today, I came across a YouTube video, of a very unique way to separate eggs.
The egg was cracked carefully into a bowl, so that yolk remained intact. An empty plastic water bottle was placed gently on top of the yolk, and when it was squeezed, the yolk was vacuumed up into the bottle, unbroken.  Truly amazing!

It just goes to show you, there are lots of ways to separate an egg!

Happy Baking!

photo: Glasshouse Images 

The Incredible Edible Egg

July 9, 2012

We knew that eggs were a healthy and economical source of protein, but we didn’t know that how the hens were raised had an effect on their nutritional content.

New research shows that hens raised on the pasture may contain 4 to 6 time more vitamin D than those raised in cages.

Based on testing done by the Mother Earth News, as compared to the U.S. Department of Agriculture’s latest data on conventional eggs, the pasture raised eggs may also contain 1/3 less cholesterol, ¼ less saturated fat, 2/3 times more vitamin A, 2 times more Omega 3 fatty acids, 3 times more vitamin E, and 7 times more beta carotene.

Look for free range, hormone free and preferably organic eggs to get the most nutritional bang for your buck.

photo:Glasshouse Images


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