not just eggs

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).

Easter Egg Bread Baskets

Today, Gran Fran called and suggested I try my hand at another of her wonderful Easter baked specialities.  Seems that she was so impressed with my version of her Pizza Rustica, that I was deemed worthy of her Easter egg bread basket recipe. As I've mentioned, I'm not much of a baker, so the prospect of taking on another baking project so soon was daunting.

And, I wanted to make these for Isabella. She is thirteen, which means that I don't have to get the Easter bunny over here, but there is still time for her to enjoy some of the fun. What was going through my mind, was how Gran Fran, no matter what, would send me off to preschool (then known as Nursery school) with fresh-baked treats for whatever holiday was being celebrated. I attended a Jewish Nursery school (long story, short, even though our family wasn’t Jewish, the private Nursery school was willing to take me a year earlier than the public school) and so Gran Fran made many challahs, and even hamantaschen cookies for Purim. She sent me the bread recipe today, which, as it turns out, is her trusty challah recipe from days of yore.

Gran Fran is always on my shoulder saying “What? So, you spend a little extra time after work making a nice treat for her? What’s it going to cost you … a little sleep?” This, from a woman who seems to need no more than 5 hours of sleep a night. Who knows if that is a product of raising five kids, what with all the worry and all, or if she was always that way.

Mine look just like her bread baskets, and I'm hoping that they are as lovely as the ones she sends over every year. No doubt, Isabella will give me very frank feedback on who's is better and what she likes about each. Either way, I'm just happy to be in possession of the recipe and to be able to make these baskets myself.

Easter Bread

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Yield: 6 egg basket loaves

Ingredients

• 1 cup warm water (100 to 110 F)
• 2 packages (1/2 ounce or 4 1/2 tsp) Fleischmann's Active Dry Yeast
• 2 tablespoons sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons salt
• 5 1/4 to 5 3/4 cups all-purpose flour
• 4 eggs
• 1 teaspoon water
• colorful sprinkles, optional
• 8 hard boiled, dyed eggs

Method:

• Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, margarine, salt, and 1 1/2 cups flour; blend well.
• Stir in 3 eggs, 1 egg white (reserve 1 yolk), and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Punch dough down. Remove dough to lightly floured surface; divide in half.
• Set aside 1 half. Divide remaining half into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough.
• Divide larger piece into 3 equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal.
• Divide remaining piece into 3 equal pieces. Roll to 10-inch ropes; braid. Place small braid on large braid. Pinch ends firmly to seal and secure to large braid.
• Place a dyed egg into the braid and push down. As the dough rises, it will envelope the egg slightly.
• Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Beat reserved egg yolk with 1 teaspoon water; brush over loaves.
• Sprinkle with colorful sprinkles, if desired.
• Bake at 400 F for 20 to 25 minutes or until done, switching positions of sheets in oven halfway through baking time. Remove from sheets; let cool on wire racks.

Spring = Salad....Salad Dressings Galore

As  featured on The Fruit Guys website

Salad dressing has been on my mind lately. I think it's a sure sign of Spring, what with all the nice greens beginning to show up in the farmer's markets.

In my head, I keep hearing my brother singing a song he made up "All My Dressings", but I can't remember the rest of it. I think this was something he started singing to one of his many nieces and nephews or his kids as pre-dinner entertainment. Salad dressing and I were never best friends. The reappearance of my brother Chris' song, has, however, prompted me to think some more about dressings. I generally like an undressed (naked, if you will) salad. I'm not sure why I have this aversion to dressing, it certainly has nothing to do with calories. There was a time when I did like dressing. I do remember a good vinaigrette that Gran Fran and Joe would make which I ate when we were kids. That said, I'm beginning to wonder if all of the packaged dressings that people offer me are the turn off. There are too many flavors mixed in that take over the taste of the lovely greens.

I set myself a mission: to find not one, not two, but three dressings that I could rotate through my salads. This coincided perfectly with my recent thinking about how to increase the flavor in my salads. In combination with adding fruits, nuts and sometimes rice noodles to my salads, dressing seems the next logical step to bring up the flavor.

A mustard vinaigrette dressing always plays a part in my Salade Nicoise. I know that I can use that same dressing on any number of salads, or even over some warm boiled potatoes. One down, two to go.

Cole Slaw is a big favorite of mine, especially my homemade version. The dressing doesn't have to be exclusively for cabbage, even though it goes so well with it. I figured I could try it with a heartier green, like spinach, add some cucumbers, nuts and shredded carrots and have myself a great salad. I was right.

Dressing number three came to me in my half-sleep the other day, just waking up after a long night of dreaming about food. Those dreams paid off because I came up with an Asian-style dressing that includes orange juice, ginger and sesame oil. A winner when put over romaine lettuce with rice noodles, almonds and orange slices.

I think the vinaigrette and the Asian-style dressing can double as a good marinade for meats, too. So looking forward to trying them out on a variety of salads and reporting back!

My friends came to dinner the night after I made these dressings. It was really great to be able to say, for once, that I did have not one, but three dressings to offer them. They were all a big hit. I'm going to think up a few more dressings before too long. I think I actually *do* like dressing.

Mustard Vinaigrette

Serves 4

Ingredients:

• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon mustard
• 1 clove garlic minced finely
• Salt and pepper to taste

Method:

• Whisk together all of the ingredients in a small bowl, using either a small wire whisk or a fork to fully incorporate all the ingredients

Use this vinaigrette on everything from a side dinner salad to a salade nicoise.

Creamy Salad Dressing

serves 4

Ingredients:

• 1/3 cup mayonnaise
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• ¼ teaspoon celery salt
• Black pepper to taste

Method:

1. Whisk together all ingredients in a bowl.
2. Refrigerate for 20 minutes, or up to overnight.
3. Add your favorite salad and enjoy.

You can make a traditional cole slaw just by adding two cups of shredded cabbage and some julienned carrots. Or, simply pour some dressing over well-washed spinach, cucumbers, carrots and sunflower seeds.

Asian-Style Dressing

serves 4

Ingredients:

• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 3 teaspoons sesame oil
• ½ teaspoon honey
• 1/3 cup orange juice
• Salt and pepper to taste

Method:

• Whisk together all ingredients in a bowl.

This dressing is fantastic for a mixed green salad featuring hardy vegetables like red bell peppers and green beans.

You can also add rice noodles to showcase the dressing’s flavor and some cilantro as garnish.