Sunday, July 31, 2011

Pancetta, Egg and Fried Sage Pizza

Found on

Mark Bello’s Pancetta, Egg and Fried Sage Pizza

(makes 1 approximately 12″ pie and 3 extra balls of dough for more pies)

What you’ll need:
a pizza stone, preheated for half an hour at 500 degrees
a wooden pizza peel (not necessary, but makes quick sliding in and out of the oven easier)
semolina flour (to sprinkle on the bottom of the peel, for easy sliding and crisp bottom crust texture; can be substituted with all-purpose flour)

for the fast-rise dough:
1 packet (2 1/4 teaspoons) active dry yeast
3 1/2 firmly packed cups all-purpose flour
1 1/2 cups warm water
1 tablespoon extra virgin olive oil
1 tablespoon Kosher or sea salt
two pinches sugar (optional, to encourage a fast rise)

about 1/4 lb pancetta, thinly sliced and torn into strips
about 1/4 cup grated aged pecorino
3 eggs
handful sage leaves
1/2 cup olive oil (to fry the sage)

Combine the yeast with the warm water and stir to break up lumps. Let sit for 5-10 minutes or until yeast starts to become foamy and separate. Combine the flour, salt and oil. Fold in the proofed yeast mixture until the dough just comes together and turn it onto a well-floured surface. Knead for at least five minutes. Divide dough into 4 even-sized balls and pinch any folds shut for a seamless surface. Let sit at room temperature in a tighly sealed container to rise for 45 minutes.

Preheat the oven with the pizza stone inside at 500-550 degrees (as high as it will go). Place dough onto a well-floured surface. Press around the edges until you have a roughly 5″ round. Pick up and carefully stretch out the dough with your hands until it’s roughly 12 to 14″ in diameter. Dust surface of pizza peel with optional semolina flour and carefully place the dough round on top.

Arrange the pancetta pieces evenly throughout the pizza. Sprinkle the grated pecorino on top all the way to the edges of the crust. Quickly open the oven to slide pizza onto the stone and shut (to retain heat). Meanwhile, heat the olive oil in a small saucepan until it begins to crackle. Add the sage leaves and cook about one minute, turning once. Remove from oil and let cool on paper towels. Crack the eggs into three separate bowls.

Once pizza has been in the oven for about four minutes, quickly open the door, slide the rack out, and pour the eggs on top of the pizza one at a time. Carefully push the rack back in and close door as quickly as possible. After 2-3 more minutes, check on the pizza. If the whites are all cooked through, remove pie from oven with the peel and slide onto a tray. Top the pizza with the sage leaves, a drizzle of olive oil, and an optional grate of black pepper.

For more great pizza recipes and lesson visit:

Mark Bello's

This recipe is from the New York Times Health website

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it’s packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed

2 tablespoons extra virgin olive oil

2 red bell peppers, seeded and cut in small dice

1 to 2 garlic cloves (to taste), minced

10 fresh marjoram leaves, chopped


8 eggs

Freshly ground pepper

2 tablespoons low-fat milk

1. Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.

2. Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.

3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Yield: Six servings.

Note: For four servings, use the same recipe but reduce the number of eggs to six.

Nutritional information per serving: 157 calories; 3 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 248 milligrams cholesterol; 4 gramscarbohydrates; 1 gram dietary fiber; 121 milligrams sodium (does not include salt to taste); 10 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

Best Fries in Chicago - The Publican

Publican Chicago does many things well but perhaps their greatest
triumph is this dish - french fries topped with eggs. Prior
to eating you mix up the runny eggs with the fries. Then dig in.
It's salty, eggy, peppery, french fried deliciousness.

The Publican
837 W Fulton Market
Chicago, IL 60607
Neighborhoods: Near West Side, Fulton Market, West Loop
(312) 733-9555

Recipe for Scrambled Eggs with Black Truffles

Recipe From One of my favorite food magazines -

8 eggs (in shell)

1 cleaned medium fresh black truffle

Salt and freshly ground black pepper

2 tbsp. extra-virgin olive oil

1. Put eggs (in shell) and black truffle into a large bowl, cover with plastic wrap, and refrigerate for at least 24 hours to let truffle perfume eggs.

2. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper. Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.

3. Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat olive oil or butter in a large skillet over medium heat. Add eggs and cook, stirring often, until just set, 2–3 minutes. Garnish with reserved truffle slices. Serves 2 to 4 people.

Saturday, July 30, 2011

How To Make Quail Egg and Smoked Salmon Toasts - By famous chef Eric Ripert

As seen on

Egg Cookbook

Terry Golson, a cookbook author with nearly 100,000 books sold, has for the last ten years kept a small flock of chickens in her backyard. As the flock grew from one hen to fifteen (it's easy to fall in love with and collect chickens!) she found herself with a lot of eggs. The more that Terry cooked with these eggs, the more she saw how absolutely delicious they are - and how superior they are from standard commercial eggs. These good eggs have a richer flavor and better texture (which comes through in many recipes from meringues to custards) than typical supermarket eggs.

Now, not only people like Terry, with backyard flocks, can enjoy these good eggs. Many organic eggs have these same superior traits, as do eggs marked "pasture-raised." These can be found at many supermarkets, natural food stores, and farmstands.

Best Eggs in New York City says New York Magazine

Blue Gans Restaurant 139 Duane St., nr. Church St.; 212-571-8880
You can thank chef Kurt Gutenbrunner and a tradition of doting Austrian mothers for the best eggs in town. They come soft-boiled and pre-peeled because, to loosely paraphrase the chef, young Austrian boys have better things to do with their time than peel eggs, and there is nothing a good AustrianMutter wouldn’t do for her little Augustus Gloop. At Blaue Gans, Gutenbrunner serves them two to an order in a martini glass, one nestled atop another like a pair of baby seals sunning themselves on a rock. It’s a striking presentation—one that you can find in any coffeehouse in Vienna, according to Gutenbrunner—and one you almost don’t want to topple until you dig in and discover how nicely cooked the eggs are with their soft whites, bright-orange yolks that are runny but not too, and nary a distracting shell in sight.

Friday, July 29, 2011

The Best Egg Salad Sandwich Ever

This is from a great site

I've realized that 90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. I use the same technique here that I learned camping with a hardcore egg enthusiast. It has worked for me flawlessly ever since. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water. I always use good quality eggs - but something to keep in mind, the fresher they are, the harder they are to peel after boiling.

6 large eggs
1-2 tablespoons mayonnaise (or Greek yogurt)
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

Make 4 sandwiches.

Best Burger of 2010 - Rustic Canyon Burger

Found this on

Damon Gambuto, Los Angeles correspondent: Ladies and Gentlemen, behold The Breakfast Burger from Rustic Canyon. The eight ounces of 80/20 Niman Ranch beef, thick cut bacon confit (cooked in duck fat!), Tillamook sharp cheddar, a fried egg, and arugula sitting between aRöckenwagner bun would be enough to make this a fantastic burger, but there's more. Chef Evan Funke adds a round of perfectly-cooked hash browns that might stamp this burger's ticket to the hall of fame. He was inspired his girlfriend's reference to the french fry-stuffed you find in San Diego Mexican food joint. Funke's burger, in turn, inspired me to take a wining photo for the Photoshelter Burger Photo Contest. It just may be the most delicious expression of burger excess I've ever tasted. A burger of the year indeed!

1119 Wilshire Blvd., Santa Monica, CA 90401 (map); 310-393-7050‎;

Pickled Eggs From Simply Recipes

  • 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*
  • 1 cup beet juice*
  • 1 cup cider vinegar
  • 1/4 onion, sliced
  • 1/3 cup granulated sugar
  • 3 cardamom pods
  • 1 star anise
  • 6 hard cooked eggs**, peeled

*Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.

Curried pickled eggs

  • 1 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 3/4 cup white granulated sugar
  • 3 cardamom pods
  • 1 teaspoon mustard seeds (yellow or brown)
  • 1 Tbsp yellow curry powder
  • 6 hard cooked eggs**, peeled

Jalapeno pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 1/2 cup plus 1 Tbsp white granulated sugar
  • 6 cloves
  • 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 teaspoon dry oregano
  • 1/4 onion, sliced
  • 1 garlic clove, peeled
  • 6 hard cooked eggs**, peeled

Tarragon pickled eggs

  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 1/4 onion, sliced
  • 2 sprigs fresh tarragon
  • 1 teaspoon mustard seeds
  • 1/2 cup plus 1 Tbsp white granulated sugar
  • 1 teaspoon herbs de provence
  • 6 hard cooked eggs**, peeled

**Boil or steam the eggs until hard cooked. To steam the eggs, place in a steamer rack over boiling water, cover and steam for 20 minutes. Remove from heat and rinse with cold water. To boil the eggs, cover with 2 inches of cold water in a saucepan, bring to a boil, cover, remove from heat, and let sit for 12 minutes, then rinse with cold water. Hard boiling works best with eggs at least a week old, otherwise they may be difficult to peel. Steaming works great with fresh eggs.


1 Peel the eggs and place in the bottom of a clean glass jar, quart sized.

2 In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

3 Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.

The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

Thursday, July 28, 2011

Pepperoni Pizza Deviled Eggs

Got this from -

Devilled Eggs are so simple to make, and are a great, inexpensive appetizer. But, there’s no reason to keep it so simple that you miss out on fun flavors. A quick twist and you can turn your ho-hum devilled eggs into a treat everyone will be clamoring over. These pizza devilled eggs are tasty, easy, and totally fun to make.

Pizza Devilled Eggs

  • 6 hard boiled eggs
  • 2 tablespoons mayonnaise
  • salt and pepper to taste
  • 18 mini pepperoni
  • 1 tablespoon shredded asagio cheese (or parmesan, or mozzarella)
  • 1 teaspoon diced fresh chives or scallions

Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the mayonnaise, salt and pepper to the bowl. Mix with a fork until creamy. Spoon into the center of each egg. Top with pepperoni, a sprinkling of asagio cheese, and a few fresh scallions for garnish. Enjoy!

How To Get An Egg Into A Bottle


Things You'll Need

  • Hard boiled egg
  • Empty beer bottle
  • Piece of paper
  • Matches
    • 1

      Boil an egg by putting it in a pan of water. Keep the pan on high heat on the stove for about 20 minutes.

    • 2

      Rinse out an empty glass beer bottle. This trick also works with a glass milk bottle. Place the bottle on a flat surface.

    • 3

      Roll a piece of paper so it can drop easily into the beer bottle. The paper shouldn't be longer than the bottle. Light the end of the paper on fire.

    • 4

      Drop the lit paper into the beer bottle.

    • 5

      Balance the egg on the neck of the beer bottle. The egg needs to completely cover the bottle's opening so a vacuum is created inside the bottle.

    • 6

      Watch as the heat from the fire creates a vacuum strong enough to suck the egg down the bottle's neck.