Eggcellent Scrambles

One of the simplest cooking joys is scrambled. eggs. They 're not only a treat to cook because of their easiness but they a treat to eat too. Scrambled eggs are the ultimate comfort food. Best of all they can be eaten any time too.

Regular contributor Ali Slagle gave recipes and tips o them in today's New York Times Wednesday Food section.Scrambled eggs are truly the ultimate feel good food. They;re good just plain or even with the addition of spices. Ms.Slagle gives some tips and ideas to make them even better.One is adding cornstarch (which diners may do to get that creamy consistency). A good creamy scramble first starts with a slurry that has corn, tapioca or potato starch.,Any of these keep the eggs' proteins from linking and tightening together under hrat.Even of they;re overcooked , they won;t have that rough, almost omelet look and feel. Another idea is to elevate their taste.Cook the butter (for a really rich flavor use Kerry Gold) until brown bits appear it gives the eggs themselves a slightly nutty taste. without affecting the texture. Spices also add a variation of flavor too. Earthy ones are cumin and coriander while smoked paprika gives them a smoky flavor,. For true bite  try crushed pepper or cayenne. She doesn't;t mention it but adding aux fine herbs elevates the taste making scrambled eggs a French bistro  vibe.

Another great tip is turn off the heat early left in a hot pan too long they can go from creamy to chalky and dry , especially if they;re left too long in the pan.The residual heat from it can overcook it.One key to keep the texture tender I to plate them even before they're done. Don;t  worry about ingesting raw parts.The eggs 's heat will gently cook them more.Ms. Slagle also recommends adding something acidic to balance their richness. This could be a squeeze of lemon or lime or even vinegar. Chopped fresh tomatoes are always good, (they'll b e more like that classic from Piedmonte uovi e pomodori. Just add a bit of garlic) ,Kimchi ,  and pickled onions also work nicely as does ,sharp and salty feta cheese.Keep in mind that scrambled eggs are not just for breakfast, although on toast they make a quick and great breakfast for dinner. Fold them into flour burritos and also add beans cheese and veggies and then freeze.These make for a quick dinner.There is also a recipe for migas,a Mexican scramble cock full  of shredded cheddar or Mexican cheese cumin  ,noon and jalapeno,Shredded tortillas are also added for more body.

Scrambled eggs are the perfect dish. Using these tips they can be turned into the perfect anytime meal. Crack a few eggs and create a tasty breakfast, lunch or dinner,

The Walmart Myth

 Wal-mart foods get a bad rap from food snobs. They feel that the store's generic brand of goods is inferior.They're made with subpar ingredients and don't taste as good as the national brands Yet that;s far from true. Their Great Valeu products are just as good and well worth their value as say in house brands from Acme and Lidl.

I found this is true for their Great Value Pasta sauces.

I combined two flavors, their traditional and tomato basil garlic to make a really good sauce. Sometimes these need to be doctored with the addition of oregano and olive oil.These didn't need  anything.,only needing a ladelful of pasta water to I=improve their flavors..

It was paired with Walmart's premium quality brand Better Goods pasta. I bought bucatini the straw like pasta ,It cooked up very well too.

 

With the addition of Gardein meatballs. this turned out to be a very delicious meal. The favor of both actually is better than some of the higher  quality national brands. I would definitely buy both again.

Don't fall for the myth that Walmart foods are inferior. They're not Both their brands.Better Goods and GreatValue are rich in flavor and quality. Try any of the products to taste this.

Spring Radar

 A new season brings about the urge to try the new and different, This could cooking ,baking or even barbecuing if there's warm weather,.Its a time to try new ingredients and new recipes to freshen up the kitchen repertoire.

One of the ingredients on my Spring radar is in abundance in my front and back lawns.Dandelion flowers or heads! I wrote about fryingthese the other day and the recipe really piqued my interest.What really got me was the description of their taste. SOme recipes said they taste like popcorn, other like squash flowers. I want to try them and , thankfully there is an air fryer recipe for easy cooking. They're little round bites that can be dipped ina sweet or savory batter.I think I'll stick with the savory because I love the taste of squash flowers and I think these will have a similar taste.I'll have to pick around thirty flowers - easy enough, wash them, and then batter dip.One large egg is needed along with flour and beer - I think I'll sub in seltzer for a more bubbly and lighter batter. It's a quick air fry and then dipping them in a sauce ro squirting with lemon juice. Should I use the greens for a salad? Yes! Dandelion greens are full of such vitamins as A,K,C and E.They;'re also good for liver and kidney health which is what  need to improve. I have an idea to mix them with chickpeas for a fun warm weather salad.

The warmer days do mean barbecue and this is the time to try exotic spices to liven up ribs and chicken. Try chicken wings and ribs ribbed with Berbere spice.This is a mellow and spicy blend used in Ethiopian and Eritrean cooking It makes for a different and delicious rub for barbecue favorites. You can easily buy it I=on Amazon or possibly find it in your grocery;s spice section.It canbe made it at home by coming ground ginger, nutmeg, cardamon, cloves  and fenugreek.A pinch of cayenne is added for some heat while cinnamon and allspice is used for some sweetness. Garam masala is another great spice mix that;s perfect for barbecued chicken. You can make an easy rub by combining it with olive oil and adding some salt and a pinch of paprika.Of course Spring is also the time for baking. Lavender is the one ingredient that all bakers want to try to elevate both their cakes, cupcakes and frostings. If you can  pick your own then do so,. English lavender is the best for baking and icings. It has the lowest camphor content and the sweetest , most floral scent.If you use the fresh use only half the amount needed in the recipe since most recipes call for dried. Also fresh lavender makes for wonderful decoration on cakes and cupcakes too.

Spring is the time for new recipes and flavors. Be daring.Be bold. Be creative with whatever is on your radar this season.

Your Yard Your New Grocery Store

 Surprisingly enough Sping gives you  a whole new grocery to explore.It/s a breeze to visit and it;s fun to walk through .Where is it Your Front and back yards// There are so many local plants to try .These make for interesting salads.

Before you go vront and back yard foraging there are a few cautions to follow.DON"T eat anything  you've sprayed with pesticides. Make sure everything I s"clean", that is chemical free.Use guide books or Apps like INaturalist to make sure what you;re picking isn;t toxic or harmful.Also think about local contamination.Are they a lot of dogs and cats in your area? They may use your Yard as their private bathroom, Life on a busy street means a lot for exhaust that can settle on plants.    Think twice then about picking from the  front area. The back may be a safer  - and cleaner choice.Also  good thing to remember is that your neightbor property is just that their property. Don;t go into  their yards with a basket ,(unless you have their permission) to pick plants. Another point to consider is that if you go into the woods remember that there are also non poisonous and poisonous plants existing together. Be extra careful with what you choose. Again the INaturalist app will come in easy here. Critters abound in your neighboring woods too.I;ts the start of copperhead season if you;re in New Jersey.. Be on the lookout for bears , cougars  raccoons and mountain lions. The woods are their property really, not yours.

What kind of plants should you pick. Think dandelions. These are carpeting lawns right now with bright yellow flours. These can be plucked, rinsed offed and then batter dipped. Air fry or fry in butter or olive oil for crunchy ,fun bites. They taste like popcorn and are a great with a dip. Don;t forget the dandelion greens.These make for a tasty ,nutrient rich salad.Choose younger leaves because they;re sweeter tasting and have a more tender texture. They may still be a tad butter but this can be solved by making a less acidic dressing. Just go light on the lemon juice or vinegar.These are great with a hot bacon salad, that has crispy bacon and sliced hard boiled eggs.You can also try them in a simple Mediteranean  salad or on e loaded with yummy walnuts.Nettles actually make for good salads too. Add chickpeas for protein  and dress with a za' atar laced dressing for a spicy side perfect with lamb or chicken.  A forager's salad with all these greens from your back and front yards. Toss in some grilled chicken or tuna for protein along with hard boiled eggs. Think of it as a rustic salad Nicoise , especially with the addition of tomatoes (which will come from your curated garden in a few months.

Your Yard is your grocery store. Look at the green that you have an d use them. They are not only free but delicious and good for you.

The Best Hot Weather Treats

Tart lemon ices/ Frozen chocolate dipped bananas. Fries and lobster rolls at your favorite seafood shack. Anything Boardwalk food. Or carnival.These are the hot weather treats that  make the upcoming season so special.

What is yours? Mine is a toss up.I love Bahr's Manhattan clam chowder followed by shrimp cocktail.I love anything Itlaian ice and I;m a big fan of my homemade gazpacho.  To me late Spring and summer are a buffet of tasty sweet and savory treats.

What is your favorite hot weather treats? Let us know and start enjoying them!

 

Corporate Bagels

It used to be bagel shops were family owned businesses.Everyone worked there, from grandparent to grandchildren with aunts ,uncles and cousins helping out. Tha'ts all changing. Investment companies are looking at this humble business and seeing dollar signs .It's an interesting yet disturbing trend.

Regular contributor Julia Moskin wrote about this in yesterday's New York Times Wednesday Food section. For years bagels were nothing more than mom and pop stores dotting mostly big city main streets.New York was the capital of this,  with Polish Jewish bakers first bringing them over in the late 1800's. They became something of a phenomena during the pandemic. Also a new generation of trend obsessed consumers want the true style, hand rolled and then boiled and baked originals.New chains featuring these are in need in the SOuth and the Sunbelt where there is a demand. With that comes big business, namely investment firms looking to make more money. The big change came in 2023  when Stripes a food focused equity company invested eight million dollars in Pop Up Bagels, a once small privately owned bagel shop.It does offer what a traditional mom and pop store offers. There are five types of bagels and customers can get a schmear of cream cheese or salted butter. Yet it also has trendy toppings like  cake cream cheese and berry butter.

What else spurred this interest? Americans are eating more and breakfasts on the go. Doughnuts, cinnamon rolls and bagels are the quick bite of choice. It also makes sense for bagel shops to serve the much wanted bagel sandwich.This usually consists of bacon, cheese and egg on a bagel, a sandwich not many smaller bagel shops will make. These are the money makers according to Andres Samper, the founder of Manhattan Bagel Equity Fund , a bagel specific investment fund that is focused on acquiring,  rebranding and scaling high performing bagels shops across the US. Butter bagels that only cost tow or three dollars are not going to keep a business alive.It;s these sandwiches, sometimes costing as high as fifteen or sixteen dollars , is what will keep a bagel shop running. Another aspect is that the money also feeds the cost of high tech ovens to make the perfect bagel whenever they are in the country . The Turbofan oven can quickly bake bagels throughout the day . Bagel affectionados may not be impressed by this They feel all this fanciness will flatten profits and the bagels themselves. Stores could wind up being run into the ground.

Bagel shops should be what they were in the past. They need to be family owned businesses who care for their food and their customers. Fancy bagel stores come and go. Family ones can last for generations.

Comforting Dishes Full of Flavor

 The Somalis have been though hell with the war and disruption followed by a diaspora to the US> yet despite it all , they still love their dishes. These are comfort foods, foods that remind o]them of families and their ancestry.

New contributor and author of the Somal based cookbook Soomaaliya,Ifrah F>Ahmed gave classic Somali recipes in today's New York Times Wednesday Food section.Many younger families left the war ton country in the early Nineties and with that recipes from their elders who couldn't;Lt make the move. Favorite dishes were lost as were the spices that made them stand out. However Ms.Ahmed, who is also a social activist, had a mother who insisted on traditional foods and ways. Ms.Ahmed was lucky to have these dishes which she now makes and will pass down to her infant daughter. One dish is a childhood favorite>It is a simple tuna and egg scramble that can be made with fridge and pantry items.It just involves a can of yellowfin tuna in olive oil and six large eggs Half a chopped red onion is also added for more flavor.The onion is sauted first ina tablespoon of oil, then the fish and oil are added. Stir in beaten eggs and let sit , more like an omelt than a scramble.

Of course there is the Somali classic canjeen which is similar to the Indian dosas.This is kind of a pancake fried on a hot plate. Sorghum is used in the original recipe but here home chefs can sub in a mix of wheat and corm flours or even a pancake mix like Bisquick. This is one of the easiest recipes because it just has flour, yeast and warm water mixed together.It is hand mixed in downward motions.After this the dough is left in a covered bowl overnight to ferment and then fried the next day. Swirl the dough into a hot griddle so the pancake kind of resembles a bloomed rose. What works with is is Somali coffee.This is where coffee originates and the country has a coffee culture.Their coffee qaxwo has a fine blend of native spices .These are pinches of cinnamon ,cardamon and ginger added to a light roast Everything is boiled together in a rolling boil. Take it off the burner and let it settle down. Do this two more times before added the desired amount of milk and sugar.

Somalia has faced so many challenges in the past thirty years. The food is thankfully an anchor to better times past with family and tradition.It s flavorful and strong , the last like the Somalis themselves.