The Egg: Part II

After a very busy month, the Food Lush is back! As the second installation of the series, this post focuses on the first dish I ever learned to cook: scrambled eggs.

Along the same lines as its hardboiled cousin, the scrambled egg is easy enough to make, but deceptively difficult to master. There are only a couple seconds spent in a skillet that separate a fluffy, creamy scramble from a dry and rubbery one.

To avoid this, add a splash of whipping cream before beating the mixture by hand for a full 30-45 seconds. Another (important) trick is to cook the mixture over low heat, stirring frequently, so the curds form slowly and don’t get left to overcook on the bottom of the skillet.

However, if you only take one thing away from reading this, let it be: SALT THE EGGS. Without it, any scramble will be boring and tasteless, regardless of how well it was cooked.

The result of all these added steps: velvety, melt-in-your mouth eggs.

That said, as good as they are on their own (albeit with a side of bacon), I didn’t want to just leave it at that. Below is my recipe for what I consider the ultimate scrambled egg dish- complete with luscious smoked salmon and fresh dill, sprinkled with salty pops of caviar and capers, and finished with a dollop of crème fraiche. Serve this alongside mimosas for one incredible brunch.

Scrambled Eggs with Smoked Salmon and Creme Fraiche

4 large eggs
1 tbsp heavy whipping cream
1 tsp fresh dill, chopped
1 tbsp salted butter
Salt and freshly-ground pepper

1/8 lb sliced smoked salmon
1 tbsp salmon caviar
1 tbsp capers
1 tsp red onion, minced (optional)
1 tbsp creme fraiche
Additional fresh dill for garnish

. Heat butter in skillet over medium-low heat
. Beat eggs, whipping cream, and dill by hand for 30-45 seconds until frothy
. Pour egg mixture into pan, stirring frequently until desired consistency
. Add salt and pepper, then transfer eggs to plate
. Drape slices of salmon over egg pile
. Garnish with caviar, capers, onion, and creme fraiche to taste

The Egg: Part I

This week's post focuses on the deceptively complicated hardboiled egg.

The subject has fascinated me lately. Not only are they a healthy source of lean protein, but they’re also extremely versatile. They’re a kind of blank canvas, just waiting for a punch of flavor and complimentary textures to be added.

Boiling one to perfection- meaning absolutely no sulfur smell- seems to be as illusive as the Holy Grail, however. The key is to avoid over-cooking the egg at all costs, for nothing ruins an egg salad faster than green yolks and a pungent aroma!

I’ve included below what I believe is a foolproof recipe for basic hard-boiled eggs, as well as the perfect way to highlight them: a cobb-style shrimp and egg salad. The combination of succulent shrimp, creamy avocado, smoky bacon, sweet cherry tomatoes, and tangy blue cheese lend a great base for perfectly prepared eggs.

The Hardboiled Egg: Conquered

. Place 5-6 large eggs in pot with cold (but not freezing) water that covers them by an inch
. Turn stove on medium heat
. Cook for 25 minutes uncovered
. Place immediately in an ice bath and let sit for 15 minutes

Shrimp and Egg Cobb Salad:

Serves 4

5 slices bacon cooked, chopped
1 cup halved grape tomatoes
.65 pounds shrimp (about 20 large shrimp) (salt and peppered, cooked in bacon grease)
2 tbsp mayo made with olive oil
1 ½ tbsp chives, finely chopped
6 hardboiled eggs, chopped into large pieces (I only used 3 with yolks)
1 avocado, cut into small chunks
Juice of 1 small lemon
Salt and pepper to taste

. Combine all ingredients, tossing gently to coat
. Sprinkle with blue cheese to taste
. Garnish with additional chives and serve immediately

* Cook’s note: This recipe is perfect for a picnic, as long as you do not allow the avocado to be exposed to the air for a lengthy period of time beforehand. Also, for an elegant summer lunch party, you could fill avocado cups with the mixture to serve

Somebody smelled the bacon...!

Love in a Cup

Perhaps I was infected by the Valentine’s Day fever that has already swept the nation into a punch-drunk stupor, or maybe I was inspired by the recent snow storm that left DC swathed in a cool and creamy candescence…

… but whatever the reason, I found myself dreaming up a luscious white chocolate mousse during my Monday morning conference call, when I clearly should have been concentrating on more substantive matters. In any case, I couldn’t wait to get into my kitchen and create it.

Fast-forward 12 hours and the product of my musings was complete. And it was resplendent. The silken chocolate cream settled softly in voluptuous, glossy dollops within champagne flutes, as the sinfully-rich raspberry coulis rolled down its slopes. As a final touch, I perched fresh raspberries atop the velvety peaks for a tangy finish.

The mousse was everything I had hoped for- luxurious, indulgent, sexy, and positively euphoric. Like an intoxicating love affair without any negative repercussions.

If love were a dish… this would be it.

Hominy: The Forgotten Corn

The Native Americans once considered hominy a culinary staple long ago. In modern times, however, it seems that the corn product has been demoted; relegated to humble stews and not much else. I’ve been intrigued by the mysterious starch for many years now, but only recently did I give in and actually spring for a can of it.

I decided to try something different with the ingredient that would really highlight its tender, chewy bite and mild corn flavor. I came up with several intriguing concepts:


. Hominy pizza: fried corn tortilla topped with hominy, black beans, pulled pork (or even rotisserie chicken sprinkled with paprika and cumin), chili verde salsa, mango, cilantro,, and queso fresco (put in oven to warm everything and melt cheese)

. Hominy grits cakes: puree hominy in food processor, combine with finely-chopped crispy bacon, roll into balls, chill until firm, then flatten into patties, pan-fry in butter, and top with fried egg and salsa

. Hominy turkey chili: add hominy to onions, garlic, chili powder, chipotle powder, cubed or ground turkey, kidney beans, and tomatoes and simmer until flavors meld

. Hominy pilaf: sauté hominy and zucchini with cooked whole wheat orzo in garlic olive oil, then mix in parsley and garnish with feta and chopped, toasted walnuts

. Hominy nachos: roll hominy in panko bread crumbs and deep-fry, top with melted jalapeno jack cheese, shredded lettuce, salsa, and ground beef cooked in taco seasoning

And last but not least,

. Hominy salsa, served warm: pan-fry hominy in butter, add red onion, bell peppers, black beans, garnish with queso fresco and cilantro (See recipe below)


Southwestern Salmon with Warm Hominy and Black Bean Salsa

For the salmon:
. 4 salmon fillets with skin removed
. ½ tsp paprika
. ¼ tsp ground cayenne pepper
. ½ tsp garlic powder
. 2 tbsp extra virgin olive oil
. Freshly ground salt and pepper, to taste

For the salsa:
. 2 tbsp salted butter
. 2 tbsp extra virgin olive oil
. 16 oz canned white hominy
. 16 oz can of black beans, drained and rinsed
. 1 red bell pepper, large dice
. ½ red onion, finely chopped
. ¼ jalapeño, minced
. ¼ cup cilantro, chopped
. Zest of 1 lime
. Juice of ½ lime (more, if desired)
. Freshly ground sea salt

For garnish:
. Cilantro
. Queso fresco (or feta)
. Lime zest

. Preheat oven to broil

. Heat butter in skillet over medium heat
. Stir in garlic and cook for a minute, being careful not to let it brown
. Add hominy, bell pepper, and jalapeño, and sauté for 10 minutes, until peppers are soft
. Add black beans, lime juice and zest, cilantro, and salt
. Continue to cook for 10 more minutes until flavors meld

Meanwhile…
. Dry salmon fillets with paper towel and season both sides with spices, salt, and pepper
. Broil fish uncovered on foil-covered cookie sheet for 5 minutes
. Remove fish from oven, cover with foil, and broil for 2-3 more minutes

. Spoon “salsa” onto plate and top with salmon fillet
. Garnish with more cilantro, lime zest, and crumbled queso fresco

*Cook’s Note: This dish would also be great served with broiled jumbo shrimp

A Saucy Dilemma

These days, everything seems to come super-sized, and tomato sauce is no exception. The jars on supermarket shelves usually come in sizes so large you’d have to cook a pound of pasta to use them up. If you’re like me and don’t have a family of four to feed (and don’t eat like a family of four), then you’re probably familiar with “bottom-third” syndrome. According to this phenomenon, a consumer constantly finds himself/herself left with an excess third of the jarred contents that wasn’t needed in a given meal.

What’s a cook to do?

One day, in my frustration (and during a particularly boring interdisciplinary studies class in college), I brainstormed recipes that would require only that last third of the jar, and which were more interesting than just spaghetti or meatloaf.

I’ve listed those ideas below. Some are more ambitious than others (i.e. cheddar chive soufflés with tomato crème), but all will save you from the dreaded “bottom-third.”

. Mix with half-and-half, thyme and sherry for instant tomato bisque
. Add to risotto at the end of cooking, before stirring in parmesan
. Add chicken broth to create a soup base, add aromatics and pasta
. Mix with white or brown rice as a side dish, adding cannellini beans if desired
. Cook green beans in sauce, add lemon and fresh oregano to finish
. Slather on a char-grilled cheese burger with melted mozzarella and toasted brioche bun
. Stir in a spoonful of sauce to alfredo sauce for a twist on the classic fettuccini or macaroni and cheese
. Top scrambled eggs or fill an omelet with sauce, adding fresh parsley and pancetta
. Add diced mango and orange zest as a topping for broiled salmon
. Grill Italian sausages with onions and peppers, then top with sauce and white beans
. Bake chopped eggplant and zucchini in sauce with fresh herbs, topped with melted mozzarella
. Stir into hummus or white bean dip, adding fresh thyme
. Bake cheddar chive soufflés, drizzle with tomato cream to finish
. Add chipotle peppers, smoked paprika, and chili flakes as a topping for pulled pork bbq sandwiches
. Spoon over polenta, adding sausage if desired, and bake casserole-style in cast-iron skillet

The recipe below stemmed from idea #3 on the list above. It’s a simple soup, yet it boasts complex and robust Italian flavors that don’t take hours to develop.

Italian Orzo Soup

1/2 cup olive oil (coat pot bottom)
2/3 of one white onion, finely chopped
4 small cloves garlic, finely chopped
1 cup jarred marinara sauce
6 spoonfuls canned tomato chunks
4 tbsp fresh rosemary
32 oz chicken broth
1 large chicken bouillon cube
Juice of 1 lemon
15 oz can white kidney beans (cannellini)
1 cup warm water
1 dash paprika
1 dash dried thyme

1 ½ cups torn, bite-size pieces of rotisserie chicken breast

¼ lb orzo or other small pasta shape, cooked

. Boil water and cook pasta while soup is being prepared
. Heat oil over medium heat
. Add onions and sauté until translucent, and then add garlic. Cook, stirring frequently, for 2 more minutes (do not let brown)
. Add tomato sauce, tomato chunks, and rosemary. Cook for 5 minutes
. Add chicken broth, bouillon, herbs, beans, lemon juice, and water, then simmer for 15 minutes
. Immediately before serving, add orzo and chicken meat
. Spoon into shallow bowls and garnish with fresh parsley or rosemary