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,

Your Mom's Day Checklist

 it is Mother's Day tomorrow - a time when ads and kids test out their culinary skills. Yet is there enough bread for a family brunch of French toast?Or enough chicken for her favorite barbecue? is there even enough Dawn for the dishes?

One thing the dads or older kids - like the tweens and teens is making sure that there are the right ingredients in the kitchen. French toast is just milk soda bread fried in butter. The mixture is a custard made with whole eggs milk, cinnamon and vanilla  extract.This is what gives the bread  that custardy coating and unique flavor. Is there enough butter or plant butter to fry the slices along with saving some to put on top with maple syrup. Also the same goes for the milk. it goes fast in a house full of kids and there should also be enough for French toast. Make sure there is enough maple syrup too. As for pancakes do you have enough flour and baking powder to make fluffy stacks of them? Eggs are another all important ingredient. They;re part of a pancake mix but they can be turned into delicious Eggs Benedict for mom's breakfast in bed. Keep in mind that everyone may also want their own Eggs Benedict too. A dozen eggs will suffice and there should be some left over. Scrambled eggs for a  small group is usually four to five eggs. The same goes for Sunnyside up ones too.

What about Mom's barbecue. have her favorite wings and drumsticks been marinated yet?Id not get to it. Most marinades take overnight to really kick in.Do you have enough olive oil or soy sauce for the base? What about the extras  - such as orange, lime or lemon juice? Are there scallions cut or ginger grated? The next question is what about her favorite sides? Aluminum foil is all important in grilling.Is there enough. Another must check is the grill itself. Has the grates been cleaned and the ash tray emptied? Is it ready for the first barbecue of the season? has the charcoal been bought or the twigs and branches gathered?Do you have the macaroni and mayo for a favorite salad? Is there enough celery for it? Do you want to try a fun variation of one of classic recipes.(although it pays to tell her in advance. Subbing in one ingredient for another may be too much of a surprise).make sure that outdoor eating has outdoor utensils too. Check to see if you have enough forks and knives along with paper plates and plastic bowls. if not you still have time tonight or tomorrow morning to buy them.

A good Mother's Day begins with well planned prep. Make sure you have everything you need. It's Mothers Day tomorrow. Make sure her day is ready without any last minute mistakes.

A Chef's Take

This being my Mom's birthday ,I just want to share some of her favorite and our favorite recipes. One is a three bean salad, tanged up with some vinegar. The other is our pomedori e uovi, tomatoes and eggs, one of the best summer recipes.

Three bean salad
1 can (16 oz) chickpeas
1 can  (16 oz) kidney beans
1 can (16 oz) cannelini beans
1 dash red wine vinegar
good glug or two of olive oil
1 chopped onion
dash of dried oregano
2 to 3 basil leaves  de-stemmed and roughly chopped
salt and pepper

Chop onion in food processor until fine.
Mix together beans and onions with the oil, vinegar, oregano, basil and seasonings Chill about two to three hours before serving.

Pomodori e uovi
Butter or margarine for sauteing
six to eight large eggs
four to five sliced vine ripe tomatoes
two cloves garlic finely minced.
salt and pepper
loaf Italian bread

Melt about two to three tablespoons of butter or margarine in a large pan
Beat eggs as if you're scrambling them. Add to pan along with the two cloves of finely minced garlic. Mix in tomatoes until they and the eggs are cooked and form curds. Season. Serve with large slices of Italian bread (although you may need two loaves to sop up the juices)

These were some of my Mom's favorite dishes to make and to eat. We always enjoyed them, especially for her birthday.,

Snowstorm Scrounging

Any sudden snowstorm can throw anybody for a loop/ There's the craziness of trying to get home on icy roads along with unexpectedly being snowed in. What happens when you can't go to the store? Scrounge. It's time to get creative in the kitchen.

Every home kitchen should have the basics - bread, milk, and eggs.Of course these three make up the backbone of any French toast recipe but they're multipurpose on their own. Bread can be used to make croutons for soup, along with the crumbs being used as thickener for soups, stews and even gravies. Toasted bread drizzled with oil and grated cheese makes for a tasty lunch or dinner. Keep in mind that any Italian or French bread is the perfect base for French bread pizza. If you don't have pizza sauce ,  drained stewed tomatoes can do the trick. Pita bread is another versatile bread that can have a variety of uses in a pinch. Yes you can stuff it with salad, veggies and meats for a quick, low calorie lunch or even dinner. It can also be turned into a grilled cheese pocket. Raid the fridge for any kind of cheese, from cheddar to mozzarella along with  ham or Taylor ham to stuff into the pitas. This is a great snack ,especially when you're stuck indoors, watching movies. Also they make great breakfast pockets too.Fill with eggs, ham or bacon.It's the perfect breakfast before tackling shoveling snow.

Milk is another multipurpose ingredient. Use it and whatever fruit you have around to make smoothies. Apples and pears, usually not associated with the drink, can be tossed in if you don't have the usual bananas or strawberries. If you have any leftover pumpkin puree from Thanksgiving, blend it into a pumpkin spice smoothie, a nice change up from the berry based ones. Yogurt is also versatile too. Add fruit bits or chocolate chips for a fun dip with any kind of shortbread or plain vanilla or chocolate snaps. If you do run out of milk during a sudden snow storm, then hit your freezer. Melted vanilla ice cream can be used if you need it for coffee or cereal, however be warned. The melted stuff can be a breeding ground for bacteria because the sugar in it feeds the microbes. Use it sparingly. Eggs can be your best source of protein if you have no meat in the house. A favorite is the Italian frittata. Use any leftover veggies to create a delicious breakfast , lunch or dinner. Also break into your spice rack for extra flavoring. A pinch of turmeric or garlic salt elevates any egg dish. You could also make scrambled eggs with the addition of tomatoes , peppers or onions too.

Sudden snowstorm happening? Don't panic. Scrounge around your kitchen. You'll be amazed at what you'll come up with - delicious dishes that will be family favorites and classics.

A Dash Of Old Bay Seasoning

There's something about Old Bay Seasoning that gives seafood - real and fake some zing.  I decided to use this mix of celery salt,red and black pepper and paprika on my Gardein fish fillets. Gardein does make really good faux fish fillets however I wanted to change it up a bit.Old Bay was the answer.

Before I used the seasoning , I spritzed both sides of the fillets with Stop & Shop's vegetable oil spray. This helps the powdered mix to adhere better to the crust.

It was then dusting the pieces on both sides with Old Bay Seasoning. Don't go crazy with it. You want the fish flavor to come through.

The pieces were cooked in the air fryer (what else??) on one side for 400  degrees F for the first  five minutes , then flipped and cooked at 370 degrees F  for three minutes.

 The result?

A delicately spiced fish fillet that had a nice, seafood house vibe. I served it with homemade celery salad for a summery feel.

Will I use Old Bay Seasoning again? Yes. In tomorrow's scrambled egg lunch. It's supposed to be good on everything , from chicken wings to real seafood to even egg dishes. I definitely will be zinging up Gardein's battered fish fillets with it from now on. It elevates and enhances the flavor , making them even more delectable.,