Bittman Basics - Fried Egg

I am notorious for burning my fried eggs. It got so bad that I stopped trying, but of course Mark Bittman saved the day again. It's so simple but I never thought to reduce the temperature while cooking them. Bittman's explicit directions can make anyone a pro.

1. Put butter or oil in a skillet on medium high. Once the butter has melted or the oil is hot swirl it around the pan to coat the bottom.

2. After about a minute, when the butter foam subsides or the oil shimmers, crack an egg into the skillet. As soon as the white loses its translucence turn to low and sprinkle the eggs with salt and pepper.

3. Cut the thickest part of the white (next to the yolk) so the uncooked white will run down to the surface of the pan. The eggs are done when the white is completely firm and opaque - even around the yolk, Serve on a toasted slice of bread.

Sunday Supper - Dungeness Crab Dinner

I grew up steaming open clams in a butter broth of white wine and garlic and then sopping the juice up with crusty bread. When I decided to try and cook some Dungeness Crab at the start of the season I figured I would wing it and do it basically the same way but with a little spice since Karla was coming over.

1. I asked my fish guy at Wholefoods to quarter up 4 crabs for me because cutting into the body of a crab is pretty much asking for flesh wound with my clumsy knife skills and history of kitchen accidents. He kindly obliged.

2. I chopped 1 whole head of garlic, 1 jalapeno, 1 handful of fresh parsley and 1 handful of fresh cilantro. I cooked these ingredients in 2 sticks of unsalted butter.

3. When everything began to soften I added the crab, a generous guzzle of olive oil and dry white wine. I cooked covered for about 2 minutes, seasoned with salt, pepper and some Old Bay Spice.

4. I served the crab in a big bowl with chunks of crusty bread. It was a hit!

Bittman Basics - Cheese Omelet

I have continued my egg odyssey and cooking through Mark Bittman's How to Cook Everything - The Basics with omelets. I have always had trouble with omelets. How much should I fill it? When should I put the fillings in? And of course - how do I flip it? The above isn't perfect but it's definitely more photogenic then past attempts!

1. Crack three eggs on a flat, hard surface and open them into a small bowl. Whisk until the whites and yolks are just combined and sprinkle with some salt and pepper.

2. Heat 2 tbs butter in a medium skillet over medium high heat. When it has melted swirl it around the pan until the bottom is coated and the foam stops.

3. Pour the egg mixture into the pan and cook, undisturbed for 30 seconds. Then use a wooden spoon to gently push the outer edges of the eggs toward the center. Tip the pan so the uncooked parts stream to the edges. Continue this process until the omelet is mostly set around the edges but still runny in the center - about 3 minutes.

4. Lower the heat to medium and sprinkle 2 tbs grated cheddar - mostly towards the center. (Bittman calls for 1/2 cup but I was using other fillings so I scaled back on the dairy. Too much filling will hinder the folding process.) Slip a spatula halfway under one side of the omelet and fold it in half. Hold it in place for a moment letting the eggs and filling set. When the eggs have just set, gently slide the omelet from the top of the pan, using the spatula for help.

Other Fillings - I used 2 tbs grated cheddar, 2 slices cooked bacon, 2 tbs chopped raw red onion and topped with basil

• Cooked and chopped mushrooms, onion, spinach or any leftover veggies - 1/2 to 1 cup
• Diced ripe tomato - 1/2 cup
• Cottage or goat cheese mixed with fresh herbs - 1/2 cup
• Cooked, chopped ham, bacon or sausage - 1/2 cup
• Chopped raw bell pepper - 1/2 cup
• Your favorite or a mix of fresh herbs - 1/2 to 1 cup
• Cooked seafood like shrimp, lobster, crab, or scallops - 1 cup

Bittman Basics - Scrambled Eggs

I recently purchased Mark Bittman's How to Cook Everything - The Basics and decided I would go through it recipe by recipe to improve my technique. I thought it might be helpful to document my adventures in this new series of blog posts called Bittman Basics. This way you can learn the lessons without buying the book - although I do recommend purchasing it. It's pretty much my new culinary bible. I decided to start with scrambled eggs because mine never come out quite right. I tend to overcook and over-complicate with too many add-ins. No longer!

1. Crack 2 eggs on a flat, hard surface and open them into a small mixing bowl. Using the flat, hard surface to crack will keep shell shards from slipping into your eggs. Sprinkle with some salt and pepper. (I also added some red chili flakes - couldn't resist!) Whisk until the yolks and whites are just combined and a uniform color. Do not overbeat - this will make their texture thin and runny.

2. Put two tablespoons butter (or oil) in a medium nonstick skillet over medium high heat. When the butter has melted and is foaming but not yet changing color (or the oil thins a bit and just begins to shimmer) add the eggs. Let the eggs cook for just a few seconds to heat up.

3. Begin stirring the eggs. The more you stir - and the lower the heat - the silkier the eggs. If you notice parts of the eggs look like they are drying out, remove the pan from the heat and continue stirring. This is the fastest way to control the temperature. The eggs are done when they're creamy soft and still a bit runny.

4. For add-ins I used fresh parsley from my garden, cheddar cheese and some dashes of hot sauce. See below for other add-ins:

• Strong Herbs - oregano, tarragon or thyme
• Mild Herbs - chives, chervil, basil or mint
• Crumbled goat cheese or grated parmesan
• Chopped scallions
• Cooked mushrooms, onion, spinach or other veggies
• Smoked salmon or other smoked fish
• Chopped cooked shrimp, crab, lobster or oysters
• Chopped tomato or salsa (drained)

Sunday Supper - Cabbage & Cilantro Salad

I'm a big fan of a good slaw and there's something so incredible about the crisp freshness of raw cabbage. Recently Vegetarian Times Magazine spotlighted Richard Landau of Vedge for their Taste Buds column, which highlights chefs and other foodies favorite culinary pairings. Landau sang the praises of cilantro with cabbage and I was hooked. This salad is a super simple re-imagined coleslaw with a Central American twist.

1. Clean and shred 1 head of green cabbage or buy a shredded bag if your market has one. However I don't recommend the coleslaw blend which includes red cabbage and carrots for this recipe. If you can't find green cabbage shredded by itself do the work - it's worth it for the delicate and singular flavors.

2. Add 2 large handfuls of cilantro rinsed and chopped and 1 chopped white onion. I wouldn't use a red onion for the same reasons as above but if you have to I would definitely mellow in water to take out some of the bite.

3. Season with olive oil, salt, pepper and lime. Mix with your hands. Let it sit for at least 15 minutes so the cabbage can really absorb the flavors.

Sunday Supper - BBQ Chicken Quesadilla

In Cooking Light's April issue they had a great spread on Calorie-Cutting Quesadillas where they were all under 400 calories. This was the first one I tried and I'm definitely going back for more. (I also can't get enough of the amazing grill marks my new Scanpan grill pan makes!)

1. Place one wheat tortilla on your lightly oiled grill pan. Add 2 oz chopped roasted chicken breast - if you don't feel like cooking one up yourself you can get one from the prepared food section of your market or grab a rotisserie chicken and pick apart, using the leftovers for salads and sandwiches throughout the week. I almost never cook my own chicken these days. They do a better job at Wholefoods because I end up drying it out due to my salmonella paranoia.

2. Add 3 tbs cheese - I used a nice cloth bound Vermont cheddar I had leftover but feel free to use your favorite - monterey jack, Mexican blend, etc.

3. Add 1 tbs BBQ sauce, 1 tbs diced red onion, 1/4 tsp crushed red pepper (or a heavy-handed shake if you're like me and like spice) and 1 tbs chopped fresh cilantro. 

4. Press another wheat tortilla on top and let cook. After 3 to 5 minutes flip and cook on the other side for 3 to 5 more minutes pressing lightly every so often. (If you're feeling especially good about your eating for the past week add some more cheese to the top after you flip it. This will give it even more cheesy goodness!)

Vinaigrette Roulette - Tomato-Basil

In an attempt to slim down my lunches, I've launched into a full scale vinaigrette experiment. Normally I squirt some lemon, drizzle some olive oil and sprinkle some Maldon salt on my greens, but in an attempt to liven up the flavor I've decided to put together a more complicated vinaigrette each Sunday to have with a big plate of lettuce. This will be the main part of my lunch and I will supplement with a cup of soup, half a sandwich or something else small. The idea is that the new flavor will entice me to fill up on greens! - brilliant I know.
This week's is Tomato-Basil Vinaigrette and I could seriously pour it on everything.

1. Combine 2 tablespoons minced fresh basil, 2 tablespoons balsamic vinegar, 1 tablespoon diced shallot, 1 tablespoon Dijon mustard, 10 grape tomatoes, and 1 garlic clove in a mini food processor. Process until smooth.

2. With the processor running, slowly add 2 tablespoons olive oil until combined.

Breakfast of Champions - Loaded Savory Red Lentil Oatmeal

                                   

This is the second recipe I tried from Angela Liddon's Oh She Glows Cookbook - I'm really loving it and highly suggest purchasing it. I'm not a fan of sweet starts to my day so I was really excited to try this recipe. It was super filling - so filling in fact I had to go light on my lunches all week! I also loved starting my day with so much fiber.

1. In a medium pan, combine 2/3 cup rolled oats, 1/2 cup red lentils, 3 cups vegetable broth, 2 small cloves minced garlic, and 1 small chopped shallot. 

2. Bring to a low boil and reduce heat. Simmer uncovered for 12 minutes.

3. Top with whatever your like - I used half an avocado, salsa, hummus and chopped green onions. Liddon also recommends crackers and cherry tomatoes. 

DIY Pantry Staples - Easy Raspberry Refridgerator Jam

I was blown away by how easy it is to make berry jams. In fact I have vowed to never buy them again! One word of advice though - never make jam barefoot. Your toes will thank me!

1. Put 1 lb of raspberries in a medium sauce pan over high heat.

2. Add the juice from 1 lemon and 3/4 cup sugar.

3. Stir until broken down. (If the consistancy is still clumpy mash with a potato masher.)

4. Once the jam has reached a boil lower heat to a simmer for 15 to 20 minutes. Wait for jars to cool to room temp before putting the lids on and store in the fridge.

Breakfast of Champions - PB & Sriracha Toast

This recipe was so mind blowing that I decided to start a new section of my blog devoted to breakfast. I've actually become quite preoccupied in general by healthy and fantastic breakfasts so this is the natural progression. It sounds crazy but the salty, sweet and spicy flavors make the ultimate start to a perfect day!

1. Toast whole wheat bread and top with peanut butter - my go to is Justin's.

2. Top with a squirt of lime, chopped scallions, jalapenos and cilantro.

3. Drizzle with Sriracha. Thank me later.

Sunday Supper - Crispy Shallot Salad with Pt. Reyes Blue and Cinnamon Pecans

This salad was a combination of two recipes. I couldn't decide which one to make so I stuck them together with amazing results. The best part is there is so much flavor in this salad you don't need dressing - just a squirt of lemon, a splash of olive oil and a sprinkle of some flaky salt.

1. Wash your favorite green mix - make sure you select one with some peppery arugula or watercress to balance flavors.

2. Add some crumbled Pt. Reyes blue cheese, cinnamon pecans, and half a cubed avocado. Make sure you don't add too much cheese and nuts or your salad will be super fatty. I used about 1 oz of cheese and 1/4 cup nuts.

3. Fry shallot slices in oil until brown and crispy. Add a squirt of lemon, splash of olive oil and sprinkle of salt.

Sunday Supper - Save-Your-Life Garlic Soup

This is the the first recipe I tried from David Tanis' One Good Dish and it was delicious. It's super quick, requires few ingredients and tastes like it has simmered all day. Add a poached egg or whisk one into the broth to make it creamy. 

1. Thinly slice 2 heads of garlic and add to warmed olive oil. Add 12 sage leaves and cook until fragrant without browning. 

2. Season with salt and pepper and add 6 cups of chicken broth. Cook for 15 minutes. 

3. Poach an egg in the broth and place on top of a slice of bread in a bowl. Sprinkle chopped parsley and top with broth. 

Sunday Supper - Fish Tacos

This pic was actually from New Year's Day with the lovely Emma. She had come to SF for my birthday and we wanted something tasty that would also soak up the damage from New Year's Eve. This did the trick. It was what I like to call freshly indulgent. It would be awesome for dinner parties or backyard BBQ.

1. Preheat oven to 200. Wrap corn tortillas in a clean kitchen towel and place in the oven to warm.

2. Sprinkle both sides of 1 lb of fresh (NOT FROZEN) Tilapia fillets with 1 tbsp chipotle chili powder and 1 tbsp salt. In a large frying pan heat vegetable oil. Arrange the fillets in the pan and cook without disturbing for 2 minutes on each side.

3. Serve with lime wedges, fresh cilantro, shredded kale, salsa, guac and jalapeno/lime sour cream.

DIY Pantry Staples - Vegetable Bouillon

I am unapologetically and currently obsessed with 101cookbooks.com. This healthy recipe blog by Heidi Swanson is aesthetically beautiful, super creative and absolutely delicious. This is the first recipe I've tried and has inspired me to launch into creating my own pantry staples. More to come! This recipe has pretty exact measurements so it was also an opportunity to use my new food scale while making a much lower sodium, flavorful alternative to stock.

1. Place 5 oz sliced and well-washed leeks, 7 oz chopped fennel bulb, 7 oz peeled and chopped carrot, and 3.5 oz chopped celery into a large food processor. Pulse about twenty times.

2. Add 3.5 oz peeled and chopped celeriac, 1 oz sun-dried tomatoes, 3.5 oz peeled and sliced shallots and 3 medium garlic cloves. Pulse again until all combined.

3. Add 9 oz of salt and pulse more. (The recipe calls for a lot of salt to preserve. I opted to nix the salt and instead froze in ice cube trays to preserve without all the sodium. You can introduce salt later when you use them.)

4.  Add 1.5 oz loosely chopped parsley and 2 oz loosely chopped cilantro. You may need to push the herbs to the bottom of the processor - mine tended to want to stay on top. Use 1 tsp per 1 cup of water.

Sunday Super - Red Beans & Rice with Soyrizo

I wanted something hearty but healthy and vegan to start off 2014 fresh. I probably should have went with brown rice but felt kind of lazy for the 45 versus 15 minutes of cook time.  This little number is full of veggies and filling without making me sleepy.  I also love soyrizo basically more than life itself. 

1. Cook 1 1/2 cups of rice. I'm usually pretty bad at cooking rice until i heard this great tip - cook rice like pasta in a big pot of boiling water. Simple but kind of genius! 

2. Dice 1 green pepper, jalapeño and red onion. Sauté in olive oil with soyrizo for about 5 minutes. Add 1 minced garlic clove, a heavy sprinkle of cumin and season with salt and pepper. 

3. Add 1/2 cup low-sodium chicken broth, 2 rinsed cans of kidney beans, 1 can of diced tomatoes with the juice, and 1 bay leaf. Bring to boil and simmer for 10 minutes. Serve with the rice and sprinkle scallions on top. 

Sunday Supper - Green Bean & Fingerling Potato Salad with Miso Dressing

This was technically made on a Wednesday. Emma was in town for my birthday and to ring in 2014 and we had been eating excessively. This was the first recipe I made from Tal Ronnen's The Conscious Cook and can't wait to try my next one! I definitely recommend this vegan cookbook and this great salad. It's loaded with greens and the miso makes the dressing unexpected. I also realized anything made in my Vitamix will come out tasting whipped like it's filled with cream even when it's not!

1. Boil a large pot of salted water and cook 8 oz of fingerling potatoes. Cool with cold water to stop the cooking. Slice into 1/4 inch think rounds.

2. Blanch 8 oz of green beans. Combine with potatoes and baby arugula. Season with salt and pepper. (I added red pepper flakes to mine - of course.)

3. Place 2 tbs yellow miso paste, 3 tbs rice vinegar, 1 tbs Dijon mustard, 1 garlic clove and 1 shallot into Vitamix or food processor and pulse into a thick paste. slowly add 1/2 cup safflower oil. Mix with your hands to evenly coat and not crush the leaves. Top with snipped chives.