WGBH - Eggs RSS

Baked Eggs with Chives and Cream

Fri, 16 Mar 2012 11:05 AM +0000

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes

Serves: 2

Ingredients

2 tsp. unsalted butter, softened
4 large eggs
Kosher salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream

Directions

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Nutrition information (per serving):

Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 6; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 290; Cholesterol (mg): 455; Fiber (g): 0;

Susie Middleton is editor at large for Fine Cooking magazine.

Gluten-Free Buttermilk Pancakes

Wed, 14 Dec 2011 10:09 AM +0000

Even if you don’t have a gluten intolerance, you’ll find the tender, fluffy, and flavorful Gluten-Free Buttermilk Pancakes in this recipe irresistible! Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal.

Serves: 4

Ingredients
4-3/4 oz. (1 cup) brown rice flour
1-1/2 oz. (1/3 cup) almond meal
1 Tbs. cornstarch
2 tsp. baking powder
1/2 tsp. table salt
1 cup low-fat buttermilk
2 large eggs
1 Tbs. canola oil
1 Tbs. honey
1 tsp. pure vanilla extract
Cooking spray
Pure maple syrup, for serving

Directions
Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

Serve the pancakes with the maple syrup.

Nutrition information (per serving):
Calories (kcal): 100; Fat (g): 4; Fat Calories (kcal): 40; Saturated Fat (g): .5; Protein (g): 3; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): .5; Sodium (mg): 200; Cholesterol (mg): 30; Fiber (g): 1;

Susie Middleton is editor at large for Fine Cooking magazine.

Valentine's Day Recipes

Wed, 27 Apr 2011 12:38 PM +0000

Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:

Chocolate Covered Strawberries
Chocolate Chewies
Chocolate-Raspberry Torte

Join Chris Kimball and the test cooks on America’s Test Kitchen as they solve everyday cooking problems and bring you useful equipment reviews, trusted taste tests, and foolproof recipes.

Spaetzle by Annie Copps

Mon, 24 Jan 2011 14:55 PM +0000

If you are on your way home tonight and tired of pasta, I have a new idea for you—spaetzle! Spaetzle is a cross between a dumpling and a noodle and it's a fast weeknight side dish that is fun to make. You can buy a spaetzle makers, but a colander with large holes works just fine.

Ingredients
2 cups flour
3 eggs, beaten
1/2 to 3/4 cup milk
Salt and pepper to taste

Directions
Place flour in mixing bowl. Add eggs and mix until blended.

Slowly add milk, mixing constantly, to form a stiff dough. Sprinkle with salt and pepper.

Fill a soup kettle full of water and bring to a boil. Hold colander over kettle (wear heavy, long mitts to avoid burns from steam), pour spaetzle dough into colander, and press through the holes with a rubber spatula, forcing spaetzle into boiling water. When noodles rise to the surface, they are done.

Drain, spoon into a bowl, top with butter, and serve with stew or goulash.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

My Mom's Meatloaf
By Annie Copps

Mon, 24 Jan 2011 07:38 AM +0000

For some people, meatloaf is the food they ate when there was nothing left in the house. For me, the meatloaf was so good, I had to beg my mother to make it. My Mom, also a terrific cook, had a "thing" about meatloaf, I think she thinks of it as a little de classe. Occasionally she would succumb, but she couldn’t understand why we liked it so much. Now she confesses to making and enjoying it—no wonder, wait until you try this recipe, it is more dense than most meatloaves and it tastes great the next day in a sandwich with sautéed onions and ketchup.

Preparation Time: 30 minutes
Start to Finish Time: 90 minutes
Yield: about 9 pieces

Ingredients
3 slices white bread, crust removed
1 cup milk
1 pound ground beef
1/2 pound ground pork
1/2 pound raw chorizo sausage, casing removed
1 cup finely chopped onion
3 large eggs, lightly beaten
1 teaspoon kosher or sea salt (approximately)
1/4 cup chopped fresh parsley
1 tablespoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon freshly grated nutmeg
1/2 cup ketchup
3 bacon strips, uncooked

Directions
Heat oven to 350 degrees. Place bread in a small bowl. Pour milk over it and let the bread soak up as much liquid as it will hold.

In a large bowl, knead together beef, pork, and chorizo. Add bread, any milk left in the bowl, onion, eggs, salt, herbs, nutmeg, and ketchup. With super-clean hands, knead until ingredients are uniformly distributed.

Line a rimmed baking sheet with aluminum foil. On the lined sheet, mold the meat into a loaf shape, about 9 inches long. Lay bacon strips lengthwise on top. Bake 1 hour. Remove and let rest 20 minutes on a cooling rack. Transfer to a cutting board; slice and serve.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Coriander-Crusted Tuna Salad Niçoise

Mon, 03 Jan 2011 16:33 PM +0000

I've always enjoyed composed salads—salads with multiple ingredients, artfully arranged. Among these, Salade Niçoise is probably the best known and most widely enjoyed.

It features tuna—traditionally, canned albacore. I've "upped" the dish by using fresh, coriander-coated tuna that's quickly sautéed, plus frisée dressed with a sprightly caper-and-olive-laced vinaigrette.

Yield: 4 servings

Ingredients
2 large eggs
2 tablespoons Dijon mustard
2 tablespoons minced shallots
1/4 cup ponzu
1 tablespoon toasted sesame oil
2 tablespoons chopped capers
2 tablespoons chopped pitted Niçoise olives
1/2 cup plus 1 tablespoon extra-virgin
olive oil
Kosher salt and freshly ground black pepper
1 pound center-cut tuna steak, preferably bigeye, cut lengthwise into slices as wide as the tuna's thickness and as long as the steak
3 tablespoons coarsely ground coriander seed
2 small heads frisée lettuce, washed

Directions
1. To hard-boil the eggs, bring enough water to cover the eggs to a boil in a medium saucepan. Lower the eggs into the water and immediately reduce the heat to a simmer. Simmer for 14 minutes and transfer the eggs to cold water. When cold, peel and slice the eggs 1/4 inch thick. Set aside.

2. Make the vinaigrette: In a small bowl combine the mustard, shallots, ponzu, sesame oil, capers and olives and whisk to blend. Slowly whisk in the 1/2 cup of olive oil and season with salt and pepper. Set aside.

3. Season the tuna with salt and pepper on both sides. Spread the coriander on a large plate and press the tuna into it on all sides.

4. Heat a medium saute pan over medium-high heat. Make sure the pan is very hot. Add the tablespoon of olive oil and swirl to coat the bottom. When the oil is hot, add the tuna and sautée on all sides until medium-rare, about 4 minutes. Remove the tuna and set aside.

5. In a large bowl, combine the frisée and eggs. Season with salt and pepper. Toss gently with the vinaigrette, reserving some for drizzling.

6. Divide the salad among four individual serving plates, top with the tuna, drizzle with the remaining vinaigrette, and serve.

Drink Pairing
A crisp, fruit-forward Sancerre like Lucien Crochet from France

__________________________________________________________
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Lemongrass Cheesecake By Ming Tsai

Wed, 22 Dec 2010 14:17 PM +0000

If you were to tell me that you don't like cheesecake, well, I'd have to call you a liar. Why? Well, how can anyone not be a fan of this creamy, indulgent dessert?

Ingredients
20 shortbread cookies, like Lorna Doone
2 tablespoons melted butter
2 pounds cream cheese
pinch of kosher salt
10 ounces sugar
4 stalks lemongrass, white parts only, minced
4 extra large eggs
Juice of 2 lemons
5 ounces cream

Directions
Preheat oven to 325 degrees convection.

In a bowl, combine crushed shortbread cookies and melted butter. Press cookie mixture into bottom and sides of 8-inch cake pan; a springform pan is recommended.

Bake in middle of oven for about 10 minutes. Remove to a rack and let cool.

Turn oven down to 300 degrees. In a stand mixer, cream together cream cheese, salt, sugar and lemongrass. Add eggs one at a time, alternating with the lemon juice, allowing each egg to be fully incorporated into the mixture before adding the next, scraping the bowl constantly.

Add cream. Spoon mixture into baked crust and place in a water bath. (You'll need to foil the edges of your springform pan to prevent leakage.)

Bake cheesecake in middle of oven for about 60 minutes, until edges become browned and cake is set in the center.

Remove from water bath, remove foil and place on a rack to let cool, then refrigerate until chilled and serve.

__________________________________________________________
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Lasagna Roll-ups By Annie Copps

Tue, 21 Dec 2010 12:41 PM +0000

Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.

Lasagna rollups are made of the same ingredients as traditional layered lasagnas (and can handle all the variations of fillings and sauces). But this way, everyone gets their own, individual serving and it feels just a little more special, with no extra effort.

Let's start with the pasta. Cook off lasagna noodles until they are soft and flexible, but still al dente. Combine the usual lasagna suspects of ricotta cheese, egg, a few scrapes of fresh nutmeg, mozzarella cheese, parmesan and for texture, some chopped walnuts. Spoon a few tablespoons of the mixture onto one end of a cooked noodle, then gently roll to the end.

Place the rolled bundle into a baking dish and repeat with remaining pasta and filling. Top the whole party with your favorite sauce.

Cover and bake about 20minutes.

Ta Da—lasgana roll ups!

Filling:
3/4 pound lasagna noodles
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops Tabasco sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts

Directions
In a large pot of salted water, cook noodles until barely done.

In a medium bowl, combine remaining ingredients.

Pesto Sauce:
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Kosher or sea salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese

Directions
In a blender or food processor, combine ingredients and blend until smooth.

Heat oven to 300 degrees. Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake 20 minutes.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Stained Glass Cookies By Annie Copps

Mon, 20 Dec 2010 08:05 AM +0000

If we get a solid snowstorm in December, then chances are, my friends get holiday cookies from me, so I am always stocked with butter, eggs, and sugar and I am always on the hunt for a special baked treat to prepare.

Since I was a child, stained glass cookies were always fascinating to me—you know, the cookies that hang from windows or holidays trees, the ones with the translucent, colorful center that looks like a stained glass window? They are so beautiful, I assumed they were for experts—turns out they're easier than you'd think.

Begin with a basic sugar dough of butter, sugar, a touch of molasses, vanilla extract and eggs. Roll out the dough and with cookie cutters cut the dough into stars, snowflakes, or diamonds—whatever you like, then using a smaller cookie cutter or a knife, cut shapes into centers of cookies. Fill the space with a crushed hard candy and cut a hole at the top of the cookie, so you can hang them after they bake. Pop them in the oven and the candy melts for a beautiful stained glass effect. I hope you'll add these to your holiday cookie repertoire.

Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: 3 to 4 dozen

Ingredients
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 egg
2 cups flour
1/4 teaspoon kosher or sea salt
3/4 teaspoon baking powder
20 hard candies (such as Jolly Ranchers or LifeSavers), preferably in several flavors

Directions
Heat oven to 375°. Line two baking sheets with parchment paper (aluminum foil may be used, but parchment paper works better with these cookies).

In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated.

Add egg and mix until light and smooth, about 1 minute on medium speed. Sift flour, salt, and baking powder over mixture; then, using a rubber spatula, fold dry ingredients into mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks.

Wrap one disk in waxed paper and refrigerate while you work with the other disk. (Dough may be made up to this point and refrigerated up to 2 days.)

Place disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes, such as stars, snowflakes, diamonds, or circles.

Transfer cookies to prepared baking sheets, about 1/2 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough. (You may also roll dough into long, thin ropes to make shapes. Do this on the baking sheets so you don't have to transfer the dough.)

Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet or the side of a rolling pin, crush candies. (Note: If you use a wooden rolling pin, the candies may dent the wood.) Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. You can mix colors for a mottled effect.

If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking. (Once cookies have cooled, thread string or festive ribbons through holes.)

Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown and firm to the touch. Remove baking sheets from oven and place on wire racks to cool.

Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container.

Bacon-Cilantro Fried Rice
By Ming Tsai

Tue, 07 Dec 2010 18:48 PM +0000

This great East-West combination is my favorite: Bacon-cilantro fried rice. There are two keys to a great fried rice: Dried rice (left over from the day before and super fluffy eggs. The secret to fluffy eggs? Hot oil. Here's the dish.

Ingredients
4 eggs
8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmin rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Directions
In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate.

In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant.

Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary.

Toss in the cilantro and scallions greens and serve.

Stuffing Egg Cups By Annie Copps

Tue, 23 Nov 2010 17:42 PM +0000

The day after the big feast, the house is full of people young and old and although the fridge is bursting with leftovers no one's quite ready for turkey with their coffee. We use two morning staples—cornbread and sausage—in our stuffing, so why not begin the fourth Friday of November with a hearty breakfast?

Okay, for the record, this is so divinely delicious and ingenious (if I do say so myself), you are going to want me to be your new queen… seriously. All you do is line a muffin tin (or individual ramekins) with leftover stuffing—press it around the sides to form a nest. Crack an egg into each cup and bake. That is it. A perfect breakfast to fortify you for all those Friday-after shopping bargains.

Start to Finish Time: 30 minutes
Yield: 6 servings

Ingredients
6 cups (approximately) leftover stuffing
12 large eggs
Kosher or sea salt and freshly ground black pepper

Directions
Heat oven to 350.° Mist the 12 cups of a large muffin tin with nonstick cooking spray. Put about 1/2 cup stuffing into each cup, pressing the bottom and along the sides to about halfway up. Without breaking the yolk, crack 1 egg into each cup. Season with salt and pepper.

Bake 15 minutes for slightly loose yolks, 20 or more for hard-cooked.

Potato Puffballs By Annie Copps

Wed, 27 Oct 2010 15:27 PM +0000

Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best!

While working on our Yankee Magazine cookbook—The Best New England recipes, I came across this gem from 1937.

Boil 6 MAINE potatoes until tender. When they are cool enough to pick up, pass them through a ricer or food mill. Add some milk and parmesan cheese. Form them into ping pong sized balls and roll them in bread crumbs then bake 10 minutes. I dare you to eat just one of the browned and crisp wonders. Perfect on their own or next to a big, thick, juicy steak... either way, get yourself to some local Maine potatoes and try 'em.

Just try to eat one—we dare you.

Total time: 1 ½ hours (1 hour 15 minutes if pan-fried)
Prep time: 40 minutes

Yield: 6 dozen pieces

Ingredients
6 medium Russet potatoes (preferably Maine)
2 ½ tablespoons unsalted butter
1 cup hot whole milk
½ cup grated sharp cheese (or blue cheese)
Pinch kosher or sea salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
5 large eggs
4 cups unseasoned bread crumbs

Directions
Heat oven to 400 degrees.

Peel and cut potatoes into 2-inch chunks. Place in a pan with enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain well. When cool enough to handle, but still hot, pass through a potato ricer or food mill into a medium bowl. By hand, stir in 1 cup hot milk and grated cheese. Season with salt and pepper. Be careful not to over mix.

Beat eggs and place in a shallow dish or pie pan. Place bread crumbs in shallow pie dish. Generously oil a rimmed baking sheet. Form potato mixture into golf ball-sized rounds. Roll each in the eggs, then bread crumbs. Working quickly place on baking sheet 1 inch apart from each other.

Bake 10 minutes and flip, until well-browned and crisped. Season with salt. Serve hot.

Julie's Brownies
By Annie Copps

Tue, 24 Aug 2010 21:48 PM +0000

Sometimes you just need chocolate to get things on an even keel. My friend Julie Fox has a great recipe for chocolate brownies that is also super easy to make. All you need is about an hour—some chocolate, butter, sugar, eggs, vanilla, flour, and walnuts. Soon enough you'll be in chocolate heaven. Enjoy!

Preparation Time: 35 minutes
Start to Finish Time: 70 minutes
Yield: About 40 pieces

Ingredients
1-1/2 tablespoons unsalted butter, for greasing
4 tablespoons plus 3-1/2 cups sugar
3/4 pound (3 sticks) unsalted butter
8 ounces unsweetened chocolate
6 large eggs
2 teaspoons vanilla extract
2 cups flour
1 cup chopped walnuts (optional)

Directions
Heat oven to 350 degrees. Butter a 12x17-inch jelly-roll pan and dust with 4 tablespoons sugar. Discard any sugar that doesn't adhere to pan.

In a small saucepan over low heat, combine 3 sticks butter and chocolate. Cook, stirring occasionally, until both have melted.

Remove from heat and let cool to room temperature.

In the bowl of a standing mixer, beat eggs with 3-1/2 cups sugar until blended but not "frothy." Stir in vanilla, then chocolate. Add flour, stirring until just combined. Fold in nuts if you like.

Spread batter in prepared pan and bake 35 minutes, or until set. (A wooden toothpick inserted in the center should come out almost clean.) Let cool completely before cutting.

(Courtesy: Yankee Magazine)
___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

French Toast
By Annie Copps

Tue, 24 Aug 2010 18:51 PM +0000

Today we're talking about French toast. This morning stalwart most likely got its name from the French dish, pain perdu or "lost bread"—a poetic way to say stale bread. And slightly stale bread is one of the keys to French toast that has a crunchy exterior with light and airy insides. Essentially this is bread, soaked in custard, and pan fried; perhaps the precursor to bread pudding.

Preparation Time: 25 minutes
Start to Finish Time: 30 minutes
Yield: 4 to 6 servings

Ingredients
1 cup milk
6 large eggs
1 tablespoon brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
6 tablespoons unsalted butter, divided
Maple syrup

Directions
Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into mixture and let soak about 30 seconds on each side. Remove to a cooling rack sitting on a sheet pan. Let sit at least 2 minutes, but not more than 3.

In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Scallion and Asparagus Salad
By Lidia Bastianich

Tue, 10 Aug 2010 16:29 PM +0000

Serves 6

Ingredients
1-1/2 pounds fresh asparagus
3/4 pound scallions
1-1/2 teaspoons salt or more if needed
3-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
Freshly ground pepper to taste
3 hard-boiled eggs, peeled

Cooking the Vegetables
Snap off the hard stubs at the bottom of the asparagus stalks—they’ll break naturally at the right point. With a vegetable peeler, shave off the skin from the bottom 3-inches or so each stalk so they cook evenly.

Trim the root end of the scallions and the wilted ends of the green leaves. Peel off the loose layers at the white end, too, so the scallions are all tight, trim, and about 6-inches long.

In a wide deep skillet bring one quart of water (or enough to cover the vegetables) to a boil and add the asparagus and scallions.

Adjust the heat to maintain a bubbling boil and poach the asparagus, uncovered, for about 6 minutes, or more, until they are tender but not falling apart and cooked through but not mushy. To check doneness, pick up a spear in the middle with tongs: it should be a little droopy, but not collapsing.

As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels and pat dry.

Making the Salad
Slice the asparagus and the scallions into 1-inch lengths and pile them loosely in a mixing bowl. Drizzle over the oil and vinegar over, sprinkle on ½ of the teaspoon salt and several grinds of black pepper. Toss well but don’t break up the vegetables.

Quarter the eggs into wedges and slice each wedge into 2 or 3 pieces; scatter these in the bowl and fold in with the vegetables. Taste and adjust the dressing. Chill the salad briefly, then arrange it on a serving platter or on salad plates.

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Morel Mushroom Frittata
By Annie Copps

Mon, 09 Aug 2010 14:55 PM +0000

A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

Preparation Time: 35 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings

Ingredients
3 tablespoons unsalted butter
2 cups chopped morels
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh sage
8 large eggs
1 cup grated Parmesan cheese
Kosher or sea salt and freshly ground black pepper

Directions
Heat oven to 300°. In a 10-inch round skillet, melt butter. Add morels and sauté 7 minutes. Stir in chopped chives and sage. Remove from heat.

In a medium bowl, beat eggs. Stir in cheese, plus salt and pepper to taste. Pour egg mixture over mushrooms and stir. Make sure the egg mixture reaches all the way to the edges of the skillet.

Bake 20 minutes. Remove from the oven and turn on your broiler. Return to the oven on the top rack, and brown 3 to 5 minutes. Let it sit 5 minutes before slicing.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Corn and Tomato Tart
By Annie Copps

Fri, 06 Aug 2010 16:05 PM +0000

I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.

Total time: 60 minutes; active time: 30 minutes

Yield: 8 to 12 servings

Filling ingredients
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)

Directions
Heat oven to 375°

In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.

Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.

In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.

Bake 30 minutes until tart is golden brown.

Piecrust recipe
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)

Ingredients
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water

Directions
Heat oven to 375 degrees.

In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.

Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.

Bake 15 minutes. Let crust cool and add filling.

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Marmalade Tart By Annie Copps

Fri, 06 Aug 2010 15:52 PM +0000

I confess that I am not such a good baker but I am trying! My good friend, food writer, and cookbook author Molly Stevens is a great cook and she shared a super easy recipe that works anytime of the year. So Molly’s marmalade tart has a tender and crunchy pastry that has extra texture flavor from just a few tablespoons of cornmeal. In a food processor you simply pulse together flour, cornmeal, sugar, salt, and butter—plus an egg yolk. That’s your pastry.

Preparation Time: 25 minutes
Start to Finish Time: 2 hours
Yield: one 8-inch tart

Grating a bit of the pastry onto the top of the tart before baking will add a nice crunch. Award-winning cookbook author Molly Stevens shared this recipe with Yankee Magazine.

Dough ingredients
1-1/4 cups all-purpose flour, plus extra for dusting surfaces
2 tablespoons sugar
2 tablespoons yellow cornmeal, preferably stone-ground
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 large egg yolk
2 to 3 tablespoons cold milk, cream, or water

Dough directions
In the bowl of a food processor, combine flour, sugar, cornmeal, and salt. Pulse to combine. Add butter, tossing with a wooden spoon to coat the butter cubes in flour, then pulse several times until the mixture resembles coarse oatmeal. Add egg yolk and 2 tablespoons milk, cream, or water, then pulse until the dough begins to come together in a ball. Add the additional tablespoon of liquid if it’s needed to bring the dough together. Transfer the dough to a lightly floured work surface and knead it briefly, then shape it into a disk about 5 inches across. Wrap in plastic and refrigerate at least 1 hour or overnight.

Using a lightly floured rolling pin, roll the dough into a shape about 1/2 inch wider than the tart pan you are using. Transfer the dough to the pan (loosely fold the dough in half so it doesn’t sag) and line the pan with it, being careful not to stretch the dough. Trim any excess dough from the rim of the pan, leaving a blunt, neat edge. Gather the trimmings into a ball (it should be about the size of a table tennis ball). Wrap the tart and the small ball of dough in plastic and refrigerate 1 hour or up to 2 days.

Filling ingredients
1 heaping cup of your favorite marmalade or jam
1/3 cup sliced almonds
Confectioners’ sugar, for dusting

Filling directions
Preheat the oven to 375°. Remove the tart pan from the refrigerator and spread marmalade evenly over the crust. Grate the chilled ball of pastry onto the marmalade, then sprinkle almonds over the top. Bake on a rack in the center of the oven until the pastry is golden, the filling is bubbly, and the almonds are toasted, about 40 to 50 minutes. Transfer to a wire rack to cool. When the tart is completely cool, dust with confectioners’ sugar. Serve at room temperature.

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Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Deviled Eggs with Tuna and Black Olives
By Annie Copps

Fri, 06 Aug 2010 15:23 PM +0000

Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.

Prep time: 20 mins
Cook: 10 mins
Ready in: 30 mins

Ingredients
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped

Directions
Heat oil in a medium saucepan over high heat.

Add the tuna, scallion, celery, curry and salt and pepper.

Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.

In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.

Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.

(From Ana Sortum, Spice)

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Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Anadama Bread By Annie Copps

Tue, 03 Aug 2010 15:30 PM +0000

This is definitely a New England recipe. Anadama bread is one of the most popular breads here, and for good reason—it's absolutely delicious. Try smearing a mixture of butter and local honey on it and, you'll be hooked. This is my friend and mentor chef Jasper White's recipe, Jasper uses a bit more corn meal and less molasses than most recipes, so it serves dual roles as a breakfast bread or alongside hearty chowders.

Preparation Time: 30 minutes
Start to Finish Time: 1.5 hours
Yield: 2 loaves

Ingredients
1 package active dry yeast
1 tablespoon sugar
1-1/4 cups (approx.) warm water (105-115 degrees), divided
2 tablespoons unsalted butter, melted, cooled to room temperature
2 tablespoons dark molasses
2 teaspoons salt
3-1/2 cups bread flour, plus extra for work surface
1 cup yellow cornmeal
Vegetable oil or butter
1 large egg, beaten with 2 tablespoons water (egg wash)

Directions
In a medium-size bowl (or the bowl of a standing mixer with hook attachment), combine yeast, sugar, and 1/4 cup warm water; mix well. Add melted butter, molasses, salt, flour, and cornmeal. Slowly add up to 1 cup more warm water; mix to form a soft, but not sticky, dough. Add more water if necessary. Knead by machine about 10 minutes, or by hand about 15 minutes, until dough is smooth and elastic.

Oil (or butter) a large bowl lightly. Shape dough into a ball and place in the bowl; turn it once so it's lightly greased all over. Cover with plastic wrap or a damp cloth and place in a warm, draft-free spot. Let dough rise until volume doubles, about 1 hour.

Grease two 9-1/2x5-inch loaf pans. Turn dough out onto a lightly floured surface. Cut in half and shape each half into a loaf. Place each loaf in a pan, return to a warm spot, and let rise until volume doubles, about 20 to 30 minutes.

Heat your oven to 350 degrees. Brush the tops of the loaves with egg wash and bake 1 hour, or until deep golden brown. To test for doneness, remove one hot loaf from its pan and tap the bottom of the bread; you'll hear a hollow sound if it's done. If it's not done, return it to the oven for 5 to 10 minutes. When loaves are done, turn them out of their pans and cool on a rack for at least 20 minutes.

(Adapted from 50 Chowders: One-Pot Meals—Clam, Corn & Beyond by Jasper White)