A Good Egg -- Part I

To me, summertime means long lazy days reading mystery novels, swimming laps across Walden Pond, playing endless games of croquet and badminton in the shade, and watching Wimbledon. It also means desserts of fresh berries and cream, salads for dinner because it is too hot to cook, and picnic lunches of chicken salad sandwiches and deviled eggs. Having grown up on a steady diet of PG Wodehouse, JRR Tolkien, Evelyn Waugh, and James Herriot, my sisters and I developed an appreciation for British breakfasts and for all things egg related. Inspired by our summer reading, we tried making deviled eggs and were absolutely won over by the simplicity of the recipe and the delicious results that make you want to scarf down eggs by the dozen.

Ingredients
2 eggs
1/4 teaspoon Dijon mustard
2 teaspoons mayonnaise
salt and pepper to taste
paprika

Tools
A small saucepan to boil the eggs
1 sharp knife
1 fork
measuring spoons
small mixing bowl


1. Place 2 unshelled eggs in a small saucepan and fill with enough water to just cover the eggs. Place over high heat and bring to a rollicking boil (large bubbles should be bursting to the surface of the water). Then reduce the heat to simmer (small bubbles should just be rising to the surface) and cook for 15 minutes.
2. Remove the eggs from the heat and plunge into a small bowl of cold water. This step stops the cooking process and helps prevent the yolks from developing a greenish-gray discoloration. Allow the eggs to cool to room temperature before cracking and peeling them.
3. Slice the eggs in half lengthwise and carefully tip the yolks out into a small mixing bowl.
4. Gently mash the yolks with the fork. Add the Dijon mustard and mayonnaise to the yolks. Season with salt and pepper to taste.
5. Scoop the yolk mixture back into the egg whites. Sprinkle with paprika and serve.

If you want to move beyond the simple deviled egg, there are many more exotic variations. You can try adding a dash of freshly chopped chives, Worcestershire sauce, finely chopped ham, chipotle peppers, or olive tapenade to the yolk mixture.

(PS. I have no idea what the play Deviled Eggs is about, I just thought the promo poster was funny).

Rigatoni with Ground Turkey and Spinach

I like to think of this recipe as a healthier, leaner take on spaghetti bolognese. Still a hearty dish, it made for a perfect dinner on a cold and damp Sunday. I know that the amount of spinach in the dish seems like a lot but it cooks down quite nicely.

Ingredients
3 oz ground turkey
2 cups raw spinach, washed
1 cup uncooked rigatoni
1/2 cup vodka sauce
1/2 teaspoon parsley
1/2 teaspoon oregano
1 tablespoon grated parmesan cheese (optional)
salt and pepper to taste

Tools
Measuring cups
Measuring spoons
Small frying pan with a lid
Medium saucepan for boiling the pasta
Colander
Spatula

Directions
1. Fill the saucepan with salted water and bring to a boil. Once the water is at a vigorous boil, add the rigatoni and cook according to the package instructions (boil for about 10-11 minutes). Drain the pasta and set aside.
2. Meanwhile, while the pasta is cooking, brown the ground turkey over medium heat. Gently shuffle the turkey around the pan, breaking up larger pieces to cook evenly. Ground turkey tends to have less inherent flavor than ground beef so season liberally with salt and pepper and add the parsley and oregano. Cook the turkey for about 7-8 minutes or until no longer pink.
3. Add the vodka sauce and cook until heated through -- about 1 minute.
4. Next add the spinach. Give the dish a stir and then cover the pan so the spinach will wilt. Stir every minute or so to mix the sauce. Cook for about 5 minutes or until all of the spinach is wilted.
5. Pour the spinach sauce over the pasta and top with the parmesan cheese.

I will add spinach to other pasta dishes as well to add some flavor and increase my vegetable intake. Just toss in a handful of fresh spinach to your tomato sauce the next time you are making ravioli or tortellini.

Tomme de Montagne

Stopped by the Cowgirl Creamery for a treat. So many varieties of cheeses all lovingly displayed with helpful staff offering tastes and tidbits about the origins of each cheese. Decided to try the Tomme de Montagne as I have a fondness for softer cheeses. Tomme de Montagne is made from skim cow milk and the one I tried was from the Pyrenees. Very creamy with a distinct earthy flavor, I found it best eaten in very thin slices.

Stuffed Green Pepper

This is a rather retro recipe that makes you feel good about eating vegetables while hiding all that cheesy goodness inside. My recipe calls for ground beef but the recipe is easily adapted for vegetarians by sauteing the onions alone then adding black beans to the stuffing instead of the meat. The recipe makes a generous amount of filling to stuff a large green pepper.

Ingredients
1 green bell pepper
1/2 small yellow onion, chopped
3 oz ground beef
1/4 cup rice
1/2 cup water
1 tablespoon tomato paste
1/4 cup shredded cheddar cheese
salt and pepper to taste

Tools
sharp knife
measuring cups
measuring spoons
small saucepan
medium sized pot
small ceramic baking dish
frying pan
small mixing bowl
spatula

Directions
1. Preheat the oven to 350 degrees.
2. Prepare your vegetables. Wash the green pepper and cut the top off. Remove the inner ribs and seeds and set aside. Dice the onion.
3. Fill a medium sized pot with enough water to cover the green pepper and bring to a boil. Once the water is a rollicking boil, immerse the green pepper. Remove the pepper after 5 minutes and set aside.
4. Bring 1/2 cup of water to a boil. Add rice, tomato paste, and a dash of salt. Stir several times. Cover the rice and reduce the heat to low. Cook for 15 minutes or until all of the water is absorbed.
5. Meanwhile while the rice is cooking, you can start on the rest of the filling for the green pepper. Over medium heat, saute the onions and ground beef in the frying pan. Season liberally with salt and pepper. Cook until the onions are soft and translucent and the beef is no longer pink.
6. In a small bowl, mix the rice, ground beef with onions and the cheddar cheese. Set the green pepper in a small baking dish and fill with the rice mixture. Top with a sprinkle of shredded cheese.
7. Bake in the oven at 350 degrees for 20 minutes or until the cheese on top gets brown and bubbly.

Chicken Piccata

This classic Italian recipe features capers which are actually the buds of the caper bush. Salty and pickled, capers add an acidic flourish to the dish.

Ingredients
1 chicken breast
1 tablespoon flour
1/2 tablespoon of butter
1 tablespoon of olive oil
juice of 1 lemon
1/3 cup of chicken broth
1 tablespoon of capers
1 teaspoon dried parsley
1 tablespoon white wine
salt and pepper to taste

Tools
Measuring spoons
Measuring cups
Frying pan
Small bowl
Citrus juicer
Spatula

Directions
1. Rinse and pat dry the chicken breast. I often use the chicken scallopini for this recipe as it is already thin and will cook quickly. If you have a full chicken breast, place it between two pieces of plastic wrap and using a heavy canned good, pound the chicken breast until it is about 1/4 inch in thickness. This will ensure quick and thorough cooking.
2. Mix the flour with salt and pepper in a small bowl. Dredge the chicken in the flour mixture until it is covered completely.
3. Over medium heat, melt the butter with the olive oil. The olive oil will keep the butter from burning.
4. Add the chicken once the butter is melted and cook for 5-7 minutes per side until just browned. Then remove the chicken from the pan.
5. Deglaze the pan with the white wine and lemon juice. (When juicing a lemon, you can heat it for several seconds in the microwave and roll it back and forth on the counter several times to help get all of the juice). Be sure to scrape up all of the browned bits to be incorporated into the sauce. Then add the chicken broth and capers. Bring to a simmer and cook until the sauce thickens and reduces, about another 5 minutes.
6. Add the chicken back to the dish and heat through, about 30 seconds per side. Sprinkle with parsley. Transfer the chicken to a plate and pour the sauce over it to serve.

Zucchini and Summer Squash with Herbes de Provence

Cooking with Herbes de Provence reminds me of when I was fourteen years old and spent a summer in the south of France. My host family had a garden filled with lavender and the scent of the flowers would fill the house. Herbes de Provence contains a mixtures of herbs used in Southern French cooking, including but not limited to, thyme, basil, marjoram, savory, rosemary, and lavender. This recipe makes enough to serve two.

Ingredients
1 tablespoon olive oil
1 teaspoon herbes de Provence
1 small zucchini
1 small summer squash
salt and pepper to taste

Tools
Measuring spoons
Sharp knife
Frying pan

Directions
1. Wash and slice the zucchini and summer squash into thin (1/4 inch) half circles. Try to choose a zucchini and summer squash that are similar in size so that they will cook evenly.
2. Warm the olive oil over medium heat. Add the summer squash and zucchini. Flavor with salt and pepper and the herbes de Provence. As the dish cooks, your kitchen will be filled with the most amazing aroma. Gently shuffle the zucchini and summer squash around in the pan. Saute over medium heat for about 5 minutes until the vegetables become tender yet still maintain an element of crispness. Be sure not to overcook as the zucchini and summer squash will absorb too much of the oil and become soggy.

Roasted Asparagus with Meyer Lemon Olive Oil

I love asparagus. It is absolutely one of my favorite vegetables. When shopping for asparagus, be sure to check the tips to make sure they are not mushy or dried out. Roasting the asparagus brings out its flavor and the Meyer Lemon olive oil adds a touch of sweetness.

Ingredients
1 tablespoon Meyer Lemon Olive Oil
1 bundle of asparagus
sea salt and black pepper to taste

Tools
measuring spoon
baking sheet

Directions
1. Preheat the oven to 400 F.
2. Wash the asparagus. Snap off the woody ends by bending the tough end of the spear until it breaks. The asparagus should break just at the point where it becomes tender. You can snap off the end of one of the spears then use a knife to cut the rest of the spears at the same point to save time. However, after a long day at work, I find it immensely satisfying to snap asparagus in two.
3. Place the asparagus spears on a baking sheet and drizzle with the Meyer Lemon olive oil. Season with salt and pepper. Shake the baking sheet back and forth slightly to evening coat the asparagus with the olive oil.
4. Roast in the oven for 15 minutes until tender.