Category Archives: Eggs

Confessions of Home Alone Diners…and Comfort Eggs

plated 1 625 sqWhen you are used to cooking dinner for a family of five every night, finding yourself alone for supper comes as a bit of a shock, a pleasant one, mind you, but still, quite a jarring change to the system. Having solitary meals quite frequently this past summer got me curious about what other people fix for dinner when they are flying solo.

Out to dinner this week with a bunch of friends, I posed the question to the table. Almost every man at the table said they ate a bowl of cereal or picked up some take-out, while practically every woman said they made a salad with some fish, chicken or eggs mixed in for protein.
Really???

Are my sister Faith and I the only ones to conduct a frantic search for our spouse’s hidden chocolate stash, dump the Party Size pack of peanut M&M’s into a bowl (because our mom raised us right, and eating out of the bag is for animals), guzzle a diet coke from the can (because it tastes better that way, right?), and call it dinner?

The late Laurie Colwin, wrote about this very subject in her book, “Home Cooking.”
“Dinner alone is one of life’s pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.”

I suspected that because I posed the question in public, where answers would not be anonymous, that not everyone was being 100% honest with me (just a hunch!). So I sent out an email to about 40 of my closest friends and relatives and posed the question, with the promise of zero judgement and total anonymity.

The replies came flooding back almost immediately. I was so relieved. Yes, these were my peeps. I knew they wouldn’t let me down. Here is a sampling of some of my favourite confessions.

  • Entire bag of baby carrots (but he/she only did this once because their skin turned orange)
  • Stacy’s Pita Chips with guacamole (Impossible not to finish entire bag as they are laced with some secret substance that causes addiction)
  • Frozen Purdy’s Mint Meltie Bars (had never heard of these and I think I am going to be very sorry I learned about them!)
  • Pint of Ben and Jerry’s half baked
  • Large bowl of Miss Vicki’s Sea Salt and Vinegar Potato Chips followed by either 2 “Healthy Choice Fudge Bars” or 2 PC Honey Greek Yogurt Smoothie Bars (This person imagines that the “healthy choice bars” or “yogurt bars” cancel out the chips!)
  • Entire bag of Ace Bakery Rosemary Artisan Crisps (see Stacy’s chips above!)
  • Large cinnamon bun with an ice water chaser!
  • Bowl of oatmeal and blueberries with a white wine chaser!
  • Chef Michael Smith’s olive oil popcorn with a Diet Coke Chaser!
  • Large glass of red wine. (not chasing anything)
  • Baked Beans (eaten straight from the can).
  • $1.39 Double Cheeseburger from the McDonald’s extra value menu (I think this person was putting me on…I don’t believe it for a second!)
  • Turkey hoagie and a bag of chips (That’s a sub sandwich for those of you not from Philly!)

Now, lest you think that I subsist on a steady diet of Peanut M&M’s and Diet Coke, rest assure, I mix it up. Sometimes it’s a bowl of Kettle Brand Baked Sea Salt Chips (the only baked potato chips that do not taste like baked cardboard) with a chaser of Villa Sandi Prosecco.

I think that we are looking for comfort when we are dining alone at home. Cooking for yourself should feel slightly indulgent and not at all a chore. After all, you only have yourself to please, no spouse or picky kids! Sometimes, comfort means something warm. When that craving hits, this is what I make myself:a bite goneI always have eggs, cheese and tomatoes in the house.Ingredients 2 

eggs into panready for oven

I’d love to hear what you eat for dinner when you are home alone!  Leave me a confession comment.

Click here to print recipe for Comfort Eggs.

 

Let’s get personal with asparagus

Asparagus photo wikipedia labelled It’s entirely possible that I may be jumping the gun a bit by writing about asparagus during the end of April. Here in Ottawa we will not be seeing any local crops until mid-May at the earliest.  However, given the winter that we recently crawled out of, I hope I can be forgiven for buying California asparagus at Costco last week. I could not wait any longer.

Perhaps like you, I have a love hate relationship with asparagus. I love it when I eat it, but not so much about 15 minutes later when I pee. Up until recently it was believed that everybodys urine has that pungent aroma after eating asparagus, but not everyone can smell it.

It should be noted that the effect of asparagus on urine odour has been around for several hundred years. Apparently one British men’s club is said to have put up a sign reading, “During the asparagus season, members are requested not to relieve themselves in the hat stand.” I would have hoped that men would always have the good sense to never relieve themselves in the hat stand, but perhaps that’s just asking too much of that gender.

More recent scientific studies on what I like to call “The Great Asparagus Pee Mystery” (yes folks, there are some freaky scientists out there actually studying it) have now theorized that there are really two factors at play here; the ability to produce the aroma and the ability to detect the aroma.  Both are determined by genetics.

Let’s deal first with the ability to produce the aroma. Asparagus contains a sulphurous compound called mercaptan. Enzymes in your digestive system break down the mercaptan and certain by-products are released that cause the offensive odour. But, here’s where it gets interesting. Not everyone has the gene for that enzyme. If you are part of the 54% of the population whose DNA lacks the gene for this enzyme, then you will not produce smelly urine after eating asparagus.

Now, what about the ability to detect the aroma? It has been theorized that depending on your DNA, you may or may not have the olfactory receptors to detect the scent. Some of us are “super-smellers” and others are just “smell-blind” when it comes to asparagus pee.

To simplify things I have created a chart!

Microsoft Word - Stinkers and smellers.docx

If you are one of those with a malfunctioning olfactory sense, I envy you. Although looking on the bright side, when I am old and my memory is failing, I will always be able to remember that I had asparagus for dinner!

A word to the wise should you happen to find yourself at the Spargelfest (Asparagus festival) in Beelitzer Germany  or any of these other Asparagus Festivals, this spring. If you are a super smeller, you may want to hold your breath when you enter the bathroom stalls!

The fact that I am a stinker and a smeller does not hold me back from eating asparagus when it is in season. One of my favourite ways to enjoy it is to simply steam it and serve it with poached eggs. I love to dip the spears into the runny golden egg yolk. Last week, I served the poached eggs on top of Rösti potatoes, with the asparagus dippers on the side. A perfect spring dinner!ready to eat 2 625Rösti potatoes, also known as shredded potato cake, is not the same thing as latkes. Latkes are made with shredded raw potatoes, whereas Rösti are made with shredded par-boiled potatoes. Yukon Gold or Idaho potatoes are perfect for this dish.

Once the potatoes are parboiled, they should be allowed to chill in the fridge for several hours, or even up to a day, before they are peeled and shredded. This is the secret to getting the a crispy golden crust on the outside of the potato cake and having a fluffy and tender inside.grating potatoesThe shredded potato is mixed with some salt and pepper and gets pressed into a hot cast iron skillet, with a little bit of both butter and vegetable oil.pressing down in panPatience is required here. Turn the heat down to medium low and let it get brown. This will take at least 15 minutes. When the underside is brown, flip the cake out into a large plate, browned side up. Add more oil and butter to the pan and slide the cake back into the pan, pale side down. Brown the second side.first side browned

While the Rösti potato cake is cooking, steam or boil asparagus and poach eggs. If you are at all intimidated about making poached eggs, please know that you are not alone, and there is help. Serious Eats posted a fool-proof method for poaching eggs, that is really quite genius, and actually works! Click on the link above to view the video if you are planning top poach eggs.

Click here to print recipe for Rösti topped with Poached Eggs and Asparagus Dippers.

 

 

 

 

 

Asparagus Milanese French Toast for Dinner

Tonight’s dinner was inspired by a long ago and almost forgotten memory.  My daughter is spending the year travelling the globe and early this morning she texted me from Berlin. “Apparently it’s white asparagus season here.  It lasts for 3 weeks then goes away.  It’s a big deal.  Thought you’d like to know.”   Believe me, I know what a big deal white asparagus is! 

I was so traumatized by white asparagus that I am unable to eat or prepare it ever again.  In between my first and second year of culinary school I worked at a restaurant in Toronto called Orso.  I was the garde manger chef.  Garde manger means “keeper of the food”.  In short, I was the salad and cold appetizer chef.  It is an entry level position. The executive chef was named Helmut, an school stern German chef.  Kind of scary.  One of my jobs was to peel the white asparagus stalks. I was given a peeler and set to work.  Everytime I tried to peel them, the stalks would snap in half.  The chef kept yelling at me that these were very rare and expensive asparagus and they were only available for a few weeks every year.  I brought in my colorful peelers from home which were way easier to use.   But the chef yelled at me for using the wrong peeler.  I was never so happy to see white asparagus season come and go! 

In case you were wondering, how white asparagus differs from the more common green variety, here’s the explanation.  White asparagus comes from the process of etiolation, which is the deprivation of light.  While the asparagus grows, farmers mound earth uparound  the beds to keep the vegetable completely covered. This prevents any contact with sunlight, which would trigger the process of photosynthesis, and thus stimulate the production of chlorophyll, the pigment that lends plant matter its characteristic green colour.

Needless to say, I do not eat white asparagus.  But I love green asparagus. (aside from the effect it has on the aroma of your pee!)  I had bought a beautiful big bunch of it at the market yesterday and was planning to have it for dinner.  I also had a loaf of Tuscan bread in my freezer from last week.  Tuscan bread contains no salt so it needs very flavourful food to accompany it. I found inspiration from Chef Massimo Capra’s Asparagus Milanese French Toast.  My flavourless tuscan bread was the perfect loaf for this savory dish, although challah or a white hearty country bread would be great as well.

Asparagus Milanese on French Toast

Adapted from Chef Massimo Capra

1 bunch green asparagus
3 tbsp butter
5 eggs
4 tbsp Parmigiano, grated
4 slices bread
1/2 cup milk
Salt & pepper

1.  Preheat oven to 350º F.

2.  Break the ends off the asparagus and peel the stocks if desired.  (I never do if they are fresh and young).  Bring a large pot of water to the boil and add asparagus.  Boil uncovered for 2-3 minutes.  Drain and immediately rinse under very cold water.  Set aside.

3.  Melt 2 tablespoons of butter in large frying pan.  Prepare the French toast: Mix 1 egg with the milk and season to taste. Dredge each slice of bread into the mixture and sauté in a frying pan with until golden. Set French toast aside in a large Pyrex baking dish.

4.  Melt 1 tablespoon of butter in large frying pan.  Fry 4 eggs, sunny side up, gently remove from pan and set aside.

5.  Top each slice of French toast with several spears of asparagus.  Sprinkle some parmesan cheese over asparagus.  Top asparagus spears with fried eggs and sprinkle more parmesan cheese over the eggs.  Place Pyrex baking dish in preheated oven for 3-4 minutes, just until cheese melts. Serve immediately.