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!)