Grill-A-Chef

Come out and pay me a visit. I'm at the Union Square Farmers Market every Wednesday from 11am-2pm and every Saturday at Chelsea Market from 12pm-5pm.

Cooking Classes
I'm pulling together some potential classes, if you're interested please let me know. There's a pole up on the blog where you can weigh in on what appeals to you.

Networkin' 
If you want more, you can follow me on facebook and twitter. Please bear with me as I figure out how to use them.

Peruvian Lunch Feast 
A hard boiled egg is the perfect compliment to Papa a la Huancaina along side some fresh ceviche mixto.


Vodka giblets
Ever  wonder what to do with that little bag of goodies that comes inside of a chicken?  Here's an idea for a quick pate. 



A Super bowl of gumbo . . . . get it?

Warning! this recipe is for serious cooks only.  It's an ordeal, but worth every bit of effort.
First and foremost, if you're ever cooking and you need a question answered or if there's something you'd like to know more about, simply reply to this email.  This service is set up to help everyone cook, so please take advantage!  And spread the word that we're here!
I look forward to hearing from you.

Eggsistentialism

When we cook, there are ingredients and processes that tend to fade into the background.  A carrot becomes Just a carrot and we cease to assess the quality of the carrot. Especially when it’s destined to be an extra in a dish that belongs to some other star ingredient.  We stop valuing said ingredient and look for the cheapest one on the shelf.  I’m here to say the quality of that carrot is just as important as the star.  We’ll think of it as a supporting ingredient and springing for a better carrot can make a big difference in the finished product.

Just the same, a cooking process can become habitual to the point that we don’t even think about it.  We stop thinking of ways we could do it better, and it becomes mechanical to a fault.  Toasting a piece of toast, peeling a carrot, sautéing an onion, boiling an egg . . . . . we all know how to boil an egg right? . . . right?

Well, I asked around and not many people know how to properly boil an egg.   While the methods are subjective, there are a few tweaks that can make a big difference.

The basics of hard boiling:

Buy great eggs!!! This recipe has one ingredient, so it has to be outstanding.  Try hitting a local farmers market for some eggs; the difference will astound you.
Lay the eggs in a pot.  Whatever the pot size is put in enough eggs to fill the pot in one layer. The less room they have to roll around and bump the less they will crack.
Cover the eggs with cold water by just a half an inch.  If the water is too deep the eggs will float around and break.
Bring them to a boil over medium high heat.


Stir very gently as the water comes up. This ensure the yolks will be in the middle, imperative for deviled eggs and neurotic cooks like me.

Kill the heat and cover the pot.  Set your timer for 12 minutes.  Stir one more time about 3-4minutes into this step. . . just for good measure. 
Cool them down. After your timer chimes, get those eggs into ice cold water to stop the cooking process.  You don't want for them to overcook, that's when that greenish gray color forms on the outside of the yolk and a slightly stinky sulfer smell comes on.

Peel them by gently whacking them on a flat surface to start it out.  Set the egg down where the shell is cracked and gently roll it around under the palm of your hand, cracking up the entire shell.  Remove the shell under gentle running water.  This both cleans shell bits off the egg and the water can help separate the shell membrane from the egg itself.


The hard boiled egg is pretty standard, but one of my favorite ways to boil an egg is to a semi-soft consistency.  This is when the inner yolk is still runny, but the outer yolk has just begun to set.  It's great in salads, as a garnish to a Japanese soup or just noshed on with salt, pepper and olive oil.  To make them, you very gently lower an (extra large) egg into rolling boiling water.  After 7 and half minutes remove and cool it immediately in ice water or under cold running water.  And there you have it, a semi-soft egg.

For a brief dissertation on how to scramble an egg, go here.

“Bacon and Eggs” Salad Serves four

 ½ lb. Bacon, cut into ¼ inch strips

4        Semi-soft boiled eggs, cut in half

1 lb.  Frisee lettuce, cleaned and roughly chopped (any lettuce would work for this)

For the Dressing:
2 tbsp  Bacon drippings (still warm)
1 tbsp Extra Virgin Olive Oil
¼ tsp  Dijon Mustard
               Juice of one lemon
               Small Shallot, minced

1. Over medium heat, render the bacon until it is nice and crispy, reserve the drippings.
2. To make the dressing, place all of the ingredients in a blender and puree well.
3.  Toss the lettuce in the dressing and garnish with the bacon bits and semi-soft eggs. 

This is a great simple salad, and while it might seem like breakfast overkill, I eat mine with a piece of wheat toast slathered with a little too much butter and some habanero grape jam.   It’s an amazing little appetizer.

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