A Little Taste of Home: Onions and Eggs

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Gran Fran made me onions and eggs on our most recent visit.

We visited for a little over two weeks, and returned home just before school started. What a good time we had. Tons of good food at every turn, with these onions and eggs as one of my favorite simple meals we were served.

These eggs are great served at room temperature, too. You could easily pack this in a container for a nice hearty lunch. It's also excellent with some cheese added in at the end of cooking, or better yet, some bacon. The little bit of sugar in the mix just heightens  the flavor of the onions.

Make this easy, four ingredient dinner for dinner, serve it alongside a salad and toasted baguette and you've got yourself a great meal.

Onions and Eggs

Ingredients:

  • 2 pounds Vidalia onions, thinly sliced
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • Good dose of kosher salt
  • Freshly ground pepper to taste
  • 8 large eggs, beaten just until blended

Method:

  1. Heat large skillet; add olive oil; heat oil over high heat.
  2. Add onions; reduce flame to medium; sprinkle with sugar, salt, and pepper.
  3. Saute about 20 minutes over low heat---or until golden and reduced by at least half.
  4. On medium heat;stir in eggs; allow to set for three minutes or so.
  5. Stir and fold eggs until they reach desired consistency; serve.

not just eggs

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Reposting a great egg Frittata recipe for Easter. enjoy....Picture a hot summer morning at the beach. Five kids, two parents, pitchers of water, seltzer and juice, and tons of sunblock. It must be noted here, that many members of The Family (as the larger group of my siblings and parents shall hence forth be known, no cult-association intended here) hated the beach.

Herewith, some back-story on The Family history with the beach. Joe, our Dad, does not care for the sun. Being one of those blonde-haired, non-olive-skinned Italians, it is understandable why. So, we would head out to Jones Beach, in Long Island, at the crack of 7AM on a potentially sunny Sunday. We'd get there by 7:30, eat pastries on the boardwalk and then set up on the beach. At that hour, there was always plenty of choice real estate available, so we were right near the shore. We were usually packing up sometime around lunch, to avoid the high sun and the traffic back to Queens.

Another major issue, were the jelly fish. I'm not sure when it happened, but I do recall as early as age six that Gran Fran had scared us witless regarding these slimy creatures. Walking on the edge of the ocean was fraught with looking for the telltale globs of jelly-fishness. Gran Fran was convinced that if we got within even five feet of one, we would come away stung. Needless to say, none of us ever got a sting, but we all steered well clear of the jelly fish. And, to this day, poor Iz has to deal with my ever-lasting fear, with calls of "You keeps your eyes open for jelly fish. You don't want to get stung!" I guess no matter what we do, we all eventually turn into our parents.

As the morning progressed, we played in the surf, buried ourselves in the sand and collected a multitude of seashells (and some kelp, if I remember correctly, that was not allowed in the car home). We'd get hungry again around 11:00. This was the big event.

Enter the greatest lunch on earth: Gran Fran's Fritatta. Simply put, it is just a potato and egg pie, like an omelette, but fluffier and filled with fried potatoes.

But, Gran Fran has a way with eggs like no one else. It must be said here that she cooks all egg dishes in olive oil, not butter. Olive oil is the preferred cooking medium for all things savory in Gran Fran's world. Heaven forfend using butter for anything other than baked goods, especially eggs. She gags at the thought of it.

Out came the Frittata. Gran Fran is known for her wrapping (no, it's not elegant, but it is always thorough), and did not scrimp on the waxed paper then foil wrap to ensure the eggs would stay nice and soft, and the temperature would remain as cool as possible.

Cups of seltzer were poured and the eggs handed out. There was always quiet once everyone was served and was munching on their delectable treat. At those times, it was nice to see such a large family having a nice peaceful lunch on a sunny beach day.

But once the eggs were eaten, everyone dispersed again to do what they had been doing before lunch (avoiding the jelly fish, mind you). Overall, we were sated, happy and sunburned. And, it was high noon, time for The Family to head out. That Gran Fran, she sure knows how to feed a crowd!

Fritatta A la Gran Fran

Serves 4 as a meal, or 8 as a side dish

Ingredients:

  • 2 Russet potatoes peeled and sliced thin
  • 5 Eggs
  • 1/4 cup Olive Oil
  • Salt to taste

You will need a broiler-proof non-reactive deep skillet.

Method:

  • Heat pan over medium-high heat. Add the olive oil, and swirl it around to coat the sides and bottom of the pan.
  • Place potatoes in pan, one at a time to create one layer. Do not crowd them. This will make a nice base for the Fritatta.
  • Cook the potatoes over medium heat until they are browned, about 10 minutes. Flip the potatoes over and cook another 5 to 8minutes, watching carefully to make sure they don't burn.
  • Crack 5 eggs into a bowl and mix them as if you’re making scrambled eggs. Be sure to break up all the yolks and get them all mixed together well. Add salt to taste, but not too much.
  • When the potatoes are cooked on both sides, sprinkle them gently with salt. Pour the beaten eggs over the potatoes. Move the pan around to distribute the eggs evenly. After a minute or two, slide a spatula around the sides of the pan and tilt the pan so the raw eggs run into the space that the spatula created.
  • Keep the pan on the flame for 3 minutes or so, shaking the pan gently, until the eggs begin to set to about an inch around the circumference of the fritata.
  • Set the broiler for 3 minutes. Place pan under the broiler and watch carefully as top of eggs get bubbly, firm, and golden, until the top is well browned.
  • Remove from oven. Place a serving plate on top of the pan, using oven mitts, grab the pan and plate and flip the Fritatta out onto the plate.

Enjoy hot, warm, cold, or at room temperature. Wonderful with a ripe tomato salad sprinkled wiht finely minced scallions, a dusting of kosher salt, and a good dollop of olive oil (this is Gran Fran's addendum to the above recipe).

Baked Eggs: repost from Paris, 2010

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A post from Paris, 2010

It's been almost two years since my summer in Paris with my daughter Isabella. I've been going through my blog from our trip and thought it would be nice to feature some of the posts. Hope you enjoy it.

This picture does not do the dishI had enough justice.

Baked eggs, have become an interest of mine in the recent past, but I have not had the opportunity to make them. I was pleased to see this traditional version offered on the menu across the plaza from Notre Dame, right next door to Shakespeare & Co bookshop. After all those steps, I really wanted to eat (not really that hard to climb, but any excuse for a big meal, I always say).

Isabella was going to order this, but decided on scrambled eggs with bacon as a safer bet. Probably good, this dish had cream, 6 eggs (no kidding) and maybe a half pound of bacon. I thought it was going to come in a small ramekin, but take a look at that pot!

Oh, I forgot to mention, it also had 3 to 4 good sized yellow potatoes sliced amongst the goodness. I ate almost the whole thing. It was so good.

When I get home, I will recreate this dish every now and then. Not too often, though, or I will have the cholesterol police knockin’ on my door.

I've found this Baked Eggs recipe on epicurious.com for you to try yourselves at home.

It's Almost Easter....Time to Boil Eggs

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If you've been reading this blog for awhile, you'll know that I've written about boiled eggs a few times already. I feel the need to get this post out there at Easter time, when the boiled egg is the centerpiece of any good Easter egg hunt.

So, it's a lot of the same, as my method for egg boiling does not change, but I tried to give you some new pictures to ponder this time. I'll post the dyed eggs as soon as they are ready!

Perfect Boiled Eggs

from Julia Child's How To Cook Everything

makes 12 eggs

Ingredients:

  • 1 dozen eggs
  • 3 and 1/2 quarts of water
  • 1 Large Stockpot

Method:

  • Lay the eggs in the pan and dd the cold water.
  • Set over high heat and bring just to a boil.
  • Remove from heat, cover pan, and let sit exactly 17 minutes.
  • After the 17 minutes, transfer the eggs to a bowl of ice cubes and water.
  • Chill for 2 minutes.
  • (This next step, I do not do, but Julia does, so I am including it here: Transfer the eggs to the boiling water again and let boil for 10 minutes. Return the eggs to the ice water, craking the shells in several places.)
  • Chill the eggs in the fridge.

Enjoy!

It's Been a Good Year

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Tomorrow's my birthday.

It's time for me to take stock of my previous year, decipher what my one-year-older self might discover, and see where this coming year might take me. I'm also posting my favorite recipe for a great fritatta, Happy Birthday to Me!

I've had a great time this past year writing and re-discovering photography-for-photography's sake, just like in college. Working as a photo art director day-in and day-out, I figured I was getting my fill of photography, and felt incredibly lucky that I landed (and have held onto for the past 11 years) a wonderful job in a very small field, that utilized my BFA in photography.

What I hadn't realized, was that my own photography, which had been shelved for the past 20 years, was an outlet that I missed. It's one thing to tell the photography and stylist how you'd like a shot to look (and I work in the fashion industry for my day job). It's an entirely different thing to be in complete control of a shot: content, lighting, styling, angles, everything. This is my place, where I don't have to negotiate with anyone, don't need to explain why I want something a certain way. It's a haven for me, that also allows me to write to my heart's content.

With my blog, I've loved meeting new people and reconnecting with friends. I have also been given many impromptu lessons by my photo-industry friends, who I can't thank enough. The support, love and guidance that all my friends have shown me this past year has made me realize how many great people I have in my life. And, how many people are willing to eat my thousands of dishes the day after a shoot.

My daughter has grown, she turns thirteen the day after my birthday, into a lovely young lady. There are times when I just can't figure out what demon took over her, but for the most part, she's still entertaining to be around, and has taken up chess and singing. Oh, and, she's almost as tall as me. Yes, at only 5'1",  it's not such a big feat, but she's getting there faster than I did, which means that my hope that she'll make it to 5'6" or taller might come true. (In case you were wondering, I chose 5'6" because in general, pants are made for that height, so she'd never have to have her pants shortened, like I do :).

For the coming year, here are my to-do's. I'm not calling them resolutions or goals or anything like that. Too serious. Just a list of things I'd be thrilled to do.

Writing and Shooting:  I'm going to keep writing and shooting, with an eye towards cultivating some paid work. A book would be ideal, but let's not get ahead of ourselves. There will be, I hope, many new opportunities to meet more people and get more input on my work.

Friends I love: I want to spend more time with my friends, too, somehow integrating them into the few hours I have left after the full-time job, the food projects and time with my daughter. It will somehow happen, even if friends will need to participate in my shoots when they join us for dinner.

Dance!  There will be more dancing. Not for everyone, that's just a goal for me, but I'd be happy if others want to come along. I think I'll get into some kind of performance again (a few years ago it was samba, including a jaunt down Mission St. as part of the Carnaval Parade). At the very least, a combination of weekly classes and Wii Zumba should do the trick.

So, I hope that you will join me periodically in pursuing my to-do list.

And, make this fritatta while you're at it.

Fritatta A la Gran Fran

serves 4 as a main course, 8 as a side-dish and 1 or 2 as many, many meals.

Ingredients:

  • 2 Russet potatoes peeled and sliced thin
  • 5 Eggs
  • 1/4 cup Olive Oil
  • Salt to taste

You will need a broiler-proof non-reactive deep skillet.

Method:

  • Heat pan over medium-high heat. Add the olive oil, and swirl it around to coat the sides and bottom of the pan.
  • Place potatoes in pan, one at a time to create one layer. Do not crowd them. This will make a nice base for the Fritatta.
  • Cook the potatoes over medium heat until they are browned, about 10 minutes. Flip the potatoes over and cook another 5 to 8minutes, watching carefully to make sure they don't burn.
  • Crack 5 eggs into a bowl and mix them as if you’re making scrambled eggs. Be sure to break up all the yolks and get them all mixed together well. Add salt to taste, but not too much.
  • When the potatoes are cooked on both sides, sprinkle them gently with salt. Pour the beaten eggs over the potatoes. Move the pan around to distribute the eggs evenly. After a minute or two, slide a spatula around the sides of the pan and tilt the pan so the raw eggs run into the space that the spatula created.
  • Keep the pan on the flame for 3 minutes or so, shaking the pan gently, until the eggs begin to set to about an inch around the circumference of the fritata.
  • Set the broiler for 3 minutes. Place pan under the broiler and watch carefully as top of eggs get bubbly, firm, and golden, until the top is well browned.
  • Remove from oven. Place a serving plate on top of the pan, using oven mitts, grab the pan and plate and flip the Fritatta out onto the plate.

Enjoy hot, warm, cold, or at room temperature. Wonderful with a ripe tomato salad sprinkled with finely minced scallions, a dusting of kosher salt, and a good dollop of olive oil (this is Gran Fran's addendum to the above recipe).

How to Boil the Perfect Egg

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It's past Easter, so I now, like many people, fancy myself somewhat of an egg boiling master. After boiling 3 and 1/2 dozen eggs, I found boiled egg nirvana.
Let me explain.
Ms. Iz. (aged 11, very discerning eye) and I tried to do our egg decorating late one Tuesday evening. It was a lackluster event, bordering on disaster. The dye I had chosen had no vibrancy, lacking in color as well. The crayons weren't doing their part. And, the stickers that came with the kit were not interesting enought to ofer any kind of joy. This accounts for the first dozenand a half eggs.
Three days later, we tried again. With more white wine vinegar, and better dye, we had a much higher success rate. The eggs were vibrant. The crayons were used to make very cute faces. The stickers still weren't very interesting. This accounts for the final two dozen eggs.
I now have a fridge full of beautifully colored hard boiled eggs. And a very good grasp on proper egg coloring techniques.
Perfect Hard Boiled Eggs (from Julia Child, of course)
Ingredients:
    • 1 dozen eggs 3 and 1/2 quarts of water

 

  • 1 Large Stockpot

 

Method:
    • Lay the eggs in the pan and dd the cold water.

 

  • Set over high heat and bring just to a boil.

 

 

  • Remove from heat, cover pan, and let sit exactly 17 minutes.

 

 

  • After the 17 minutes, transfer the eggs to a bowl of ice cubes and water.

 

 

  • Chill for 2 minutes.

 

 

  • (This next step, I do not do, but Julia does, so I am including it here: Transfer the eggs to the boiling water again and let boil for 10 minutes. Return the eggs to the ice water, craking the shells in several places.)

 

 

  • Chill the eggs in the fridge.

 

Enjoy!