The Secret to Perfect Hard (or Soft) Boiled Eggs

How hard can it be to boil eggs?  Well, if you've ever had shells that stick when you try to peel them, or green rings around the yolks, you know it can be one of life's little enduring annoyances.  My mother taught me to put eggs into a saucepan with cool water and bring to a boil, then simmer for 15 minutes.  After 15 minutes are up, run the eggs under cold water for a minute or two.  After I had a particularly frustrating episode with sticky shells that ended up shredding the eggs into lumpy blobs I decided there had to be a better way.  I did some research and discovered an article written by a guy who tried several different techniques.  His recommendation was to boil the water first, gently lower the eggs into the water, time for precisely 11 minutes, then immediately put the eggs in an ice water bath for 15 minutes.  It's pretty similar to my old method except the temperature change is much faster on both ends. I tried that several times and it did cure the sticky shell and green ring issues, but a few of the eggs tended to crack when lowered into the boiling water.  I did more research and discovered another article by the same guy who said his new (and better) technique was to steam the eggs rather than boil them.  I tried that but still an occasional egg cracked when added to the steamer basket.  I finally figured out the problem - I was taking the eggs straight out of the refrigerator so they were cold when added to the heat.  Once I started taking the eggs out in advance to warm up, the problem was solved.

Note that this technique works for both soft and hard boiled eggs - the only difference is how long you steam them.  If you like those Instagram-worthy eggs where the yolks are just a tiny bit gooey, take them out a minute or two earlier than the hard-boiled time.

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Perfect Hard (or Soft) Boiled Eggs

Eggs - as many as you want
Steamer Insert
Large saucepan with lid

Take the eggs out of the refrigerator at least an hour before cooking.  Put 1" of water in the saucepan and add the steamer insert, making sure the water level is below the insert.  Heat on high until the water starts steaming, then gently add the eggs to the steamer insert.  Turn to medium, cover, and time for 6 minutes for soft boiled eggs and 11 minutes for hard boiled eggs.(If you like the center of your hard boiled eggs to be a little soft, time for a minute or two less.)

For soft boiled eggs, remove at the end of the time and serve hot.

For hard boiled eggs, prepare an ice bath (a large bowl filled with cold water and ice) while the eggs are cooking.  Remove the eggs at the end of the time and immediately place in the ice bath for at least 15 minutes.  Remove, dry, and store in the refrigerator until ready to shell and serve.

Easy Chicken Curry

I'm not very familiar with Indian cooking, but am excited to learn more so when I came across this recipe that doesn't have a million unfamiliar ingredients I gave it a try.  It was originally on the New York Times website with lots of great suggestions from reviewers, several of which I used.  As written, if you use a mild curry powder it's a very mild dish.  Of course, if you use hot Madras powder it's a whole different story.  Being a relative newbie to Indian cuisine, I used mild curry powder and really liked it a lot.  It's rich and creamy with a very complex and exotic flavor, but it's still chicken and rice.  And it's easy, as the title suggests - the whole thing comes together in about the time it takes to cook some white rice, making it a great weeknight meal.

The garnishes are the most fun part, where you can go wild with little bowls of this and that and let everyone customize to their own taste.  The garnishes add fresh pops of crunch, or greenery, or tartness depending on which ones you use.  The Lawyer, of course, added them all.  If you're a relative newcomer to Indian foods, this is a good one to try.

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Easy Chicken Curry

Serves 4

1 tablespoon canola oil

1 yellow onion, peeled and thinly sliced

Salt and freshly ground black pepper

2 teaspoons grated ginger

2 cloves garlic, minced

2 teaspoons curry powder

1 teaspoon ground cumin

1 (14 oz) can unsweetened coconut milk

1 lb boneless skinless chicken, cut into ¾“pieces

1 cup peeled, seeded and diced tomato (if using canned, drain before measuring)

2-3 cups baby spinach, rough chopped

Grated zest of a lime

Hot cooked rice

Suggested garnishes (some or all):

Chopped basil, cilantro, mint

Toasted sliced almonds

Dried currants or raisins

Pomegranate seeds

Lime wedges

Place oil in a large skillet over medium heat.  Add onions, along with a pinch of salt and pepper.  Cook, stirring occasionally, until onions are very soft and beginning to brown, about 15 minutes.  Stir in ginger, garlic, curry powder and cumin and cook, stirring, for another minute or so.

Add coconut milk and cook for 2 minutes, stirring occasionally.  Add chicken, stir, and cover.  Cook for about 5 minutes until the chicken is done.   

Remove the cover and add the tomato, spinach and lime zest; cook for another minute until the spinach is wilted.  Taste and adjust seasoning as needed.

Serve over hot cooked rice with some or all of the suggested garnishes.

French Lentil, Pear and Walnut Salad

If you're going to survive the holiday season relatively unscathed, you need to balance all the Halloween candy, Thanksgiving pie and Christmas cookies with some lighter meals.  This vegetarian main dish salad fits the bill perfectly while still being very satisfying with its mix of flavors and textures.  I think crunch is important in a vegetarian dish to make it feel substantial, and here the crunch comes from the walnuts and pomegranate seeds.  The French lentils are also firm while tender at the same time.

If you're not familiar with French lentils, they're a small dark green variety that you'll also see called lentils le puy or lentils du puy.  They retain their shape and firmness after cooking unlike other lentils that break down into mush.  They're my favorite type of lentils for all recipes except soups or other dishes where you actually want the lentils to break down.

The baby greens (kale, arugula or spinach) add freshness and a little bitterness, and the balsamic mustard vinaigrette ties everything together.

My local natural foods store actually carries small tubs of fresh pomegranate seeds, and I think I remember that Trader Joe's does as well.  If not, and you can't find a pomegranate, dried cranberries will work just as well.  I just like the look of the pomegranate seeds - they're like little jewels.

Last note - if you can find mild French feta, try it.  I much prefer it to the tangier and saltier traditional feta cheese.

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French Lentil, Pear and Walnut Salad

Serves 4

For the Vinaigrette:

¾ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

For the salad:

1 cup French lentils (lentils du puy), uncooked

2 teaspoons fresh thyme leaves, chopped

1 firm pear, thinly sliced

½ cup chopped toasted walnuts

½ cup feta, crumbled

4 cups baby greens (baby kale, arugula, spinach, etc.)

1/3 cup pomegranate seeds (or dried cranberries)

  

To make the vinaigrette, combine all ingredients in a small jar and shake well. Set aside.

Cook the lentils according to package directions; drain and place in a bowl to cool.  Just before serving, add the fresh thyme leaves and just enough vinaigrette to coat lightly (you'll probably have some left over).  Add the baby greens and toss gently to combine.

Divide the lentils and greens among shallow bowls and top with pear slices, walnuts, feta and pomegranate seeds.

Thai Butternut Squash Soup Recipe

I've been having fun lately with recipes from Morocco, Korea, Thailand, Jerusalem - anything with interesting flavors and spices.  I think it's my way of dealing with cooler weather without heavy carbs and cheese (can you say lasagna?).

Anyway, soup is one of my favorite cool weather foods so when a family member offered up a recipe for Thai Butternut Squash Soup, I had to make it.  It's an excellent and very satisfying meal with some crusty bread on the side.  The squash and coconut milk make it smooth and creamy, while the seeds add crunch. You can make it as mild or spicy as you want - as written, it's quite mild.  Add more red curry paste or hot sauce if you like the spice.

I won't lie - it's a fair amount of work if you make it start to finish all in one go.  Peeling and seeding and cubing the squash is not all that fun or easy in my book.  But, there are two ways you can simplify everything - either prep your vegetables in advance (this is what I did), or buy cut-up squash at the store and skip the squash seed garnish.  And since it makes a lot you'll have containers to freeze for the next rainy day, metaphorically or otherwise. (That's my standard rational for any soup recipe, by the way.)

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Thai Butternut Squash Soup Recipe

Serves 6-8 Note: you can buy cut-up squash to save time and skip the squash seed garnish, using just peanuts. Soup 3 tablespoons  olive oil 1 sweet onion, diced 1/4 cup red curry paste 1/4 teaspoon red pepper flakes (optional) 1 tablespoon freshly grated ginger 8 garlic cloves, minced 3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated 1 large sweet potato peeled, cut into 1”cubes 3 medium carrots peeled and chopped 4 cups low sodium chicken or vegetable stock 1 teaspoon salt 1/2 teaspoon pepper 1 14 oz. can coconut milk  1 tablespoon fish sauce 1 tablespoon dried basil 2 tablespoons lime juice Sriracha/Asian hot chili sauce to taste (optional) Honey Sriracha Butternut Squash Seeds (optional) Reserved butternut squash seeds 1 tablespoon honey 1/2 teaspoon olive oil 1/2 teaspoon Sriracha/ Asian hot chili sauce 1/2 teaspoon salt 1/4 teaspoon ground cumin Garnishes Freshly squeezed lime juice 1 cup peanuts 1/2 cup cilantro, roughly chopped  ½ cup plain yogurt

If you’re making the squash seeds:  preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together honey, olive oil, Sriracha, salt and cumin; add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 30-35 minutes until golden, stirring every 10 minutes.  Remove from the oven and stir so the seeds don’t stick; let cool.

Meanwhile, heat olive oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions and sauté for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, cover, and then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.

Meanwhile, toast peanuts lightly in a medium skillet over medium heat, stirring occasionally until golden. Let cool and rough chop.

 Once vegetables are soft, pour half of the vegetable mixture into a blender. Remove the middle piece of the cover and drape a towel over the cover before blending (this prevents explosions with hot liquids). Puree until soup is smooth, then transfer to a large bowl. Repeat with remaining soup and pour everything back into the soup pot.

Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.

To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.  Drizzle with a spoonful of plain yogurt.

Italian Sausage and Fennel Galette

Galette is just a fancy term for a free-form tart.  This sausage and fennel galette is the perfect fall tart with its warm sausage, earthy fennel and fragrant sage and rosemary.  At first I thought it would remind me of a pizza because it's round and has a crust and sausage and cheese.  But it really doesn't taste like pizza at all.  The crust is very crisp, the cheese is less prominent than in a pizza, and there's no red sauce.  It's its own thing.  A really good thing, too.

Just note that the dough needs to rest in the refrigerator for about 45 minutes, which gives you time to make the filling before you bake the tart for about 35 minutes.  Assuming you cool the tart for maybe 10-15 minutes, the whole project will take you about 2 hours start to finish so it's maybe not a weeknight project unless you make the dough and the filling in advance.  In that case, it will take about an hour including cooling time.

Serve the tart with a bog green salad for a wonderful light fall or winter dinner.

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Italian Sausage and Fennel Galette

Serves 4

For the dough:

1 cup all-purpose flour

¼ cup (1/2 stick) cold unsalted butter, cut into ½” pieces

½ teaspoon salt

1 egg

1/8 cup cold water

For the filling:

2 tablespoons olive oil, divided

½ medium onion, thinly sliced

½ lb hot Italian sausage (pork or turkey), removed from the casing

1 medium fennel bulb, cored and thinly sliced crosswise

½ teaspoon fennel seeds

2 teaspoons sugar

5 oil-packed sun-dried tomatoes, patted dry and thinly sliced

1 cup shredded smoked mozzarella

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh rosemary

Black or white sesame seeds, for optional garnish

In a food processor, pulse the flour, butter and salt a few times until crumbly.  In a small bowl, whisk the egg with a fork. Put half the egg in a slightly larger bowl (refrigerating the remainder for brushing later) and add the ice water.  Whisk again to combine.

Add the egg and water to the food processor and pulse until the dough comes together more or less.  Turn out on a floured surface and bring together with your hands to form a ball.  Flatten into a disk and wrap in plastic wrap.  Refrigerate for 30-45 minutes.

While the dough chills, make the filling.  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add the sausage and sauté, breaking it up with the edge of a wooden spoon, until the moisture has evaporated and the sausage is lightly browned.  Remove the sausage from the pan and set aside.

Add the second tablespoon of olive oil to the same pan over medium heat.  Add the onions and sauté for a minute or two, then add the fennel and sugar and continue to sauté until the vegetables are softened and translucent (3-4 more minutes).  Remove from the heat and let cool.  When the sausage and vegetables are cool, combine them in a bowl with the cheese and fresh herbs.

Line a baking pan with parchment paper and preheat the oven to 375d.

On a lightly floured surface, roll the dough to a circle approximately 11” in diameter.  Gently fold into quarter and place on the parchment paper, then unfold.  Place the filling mixture in the center of the dough, then spread evenly leaving 1 ½“of dough uncovered around the outer edge.  Fold the edges over the filling and brush the edges with the remaining beaten egg. Sprinkle with sesame seeds, optional.

Bake for about 35 minutes until the crust is golden.  Serve warm or at room temperature.

Pumpkin Maple Pecan Granola

OK, I guess I might as well jump on the pumpkin frenzy at this time of the year, although I really try to avoid those Starbucks pumpkin lattes since they have a million calories.  Speaking of Starbucks, I was in one the other day when the woman in front of me ordered a latte with 8 extra shots of espresso and a drink for her daughter and I think it ended up costing her around $22.  What a business!

Anyway, this pumpkin granola isn't anywhere near that expensive or that many calories, and it'll make your house smell fabulous.  The granola is crisp and very lightly sweet with just the right amount of pumpkin and spice flavors without going overboard. Perfect for fall!  (And hint, it makes a great gift also.)

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Pumpkin Maple Pecan Granola

Makes about 4 cups

3 cups rolled oats

1 cup pecans, chopped

1/3 cup whole almonds, chopped

3 tablespoons brown sugar

¼ teaspoon kosher salt

¾ teaspoon pumpkin pie spice

½ teaspoon cinnamon

¼ cup vegetable oil

1/3 cup maple syrup

1/3 cup pumpkin puree

Preheat oven to 325d.

Mix the oats, nuts, sugar, salt and spices together in a large bowl.

In a small saucepan over medium-low heat, warm the oil, maple syrup and pumpkin puree while whisking (the oil will still be separated).  Pour over the dry ingredients and quickly mix with a wooden spoon.

Spread the mixture evenly on two baking sheets and bake for approximately 30 minutes, stirring the granola and rotating the pans every 10 minutes.  Near the end, watch closely – the granola should be golden brown but it can overbrown quickly.

Remove from the oven and let cool completely on the baking sheets before storing in an air-tight container.  The granola will crisp up as it cools.

Mujadara with Leeks and Greens

Mujadara is wonderful Middle Eastern comfort food.  Lentils and rice (or bulgur) are cooked with fragrant spices and crispy onions, then greens are added for additional flavor and nutrition.  If you think it sounds boring, it's not at all - the spices add depth of flavor and the crispy leeks add both flavor and texture to a dish that's perfect for a chilly evening or when you're tired after a long day.
I'm not a vegetarian, but I do try to eat quite a few vegetarian meals throughout the week and this fit the bill while being very satisfying and comforting.

A couple of notes - the recipe as printed in the New York Times calls for rice, but a number of reviewers stated that in their household growing up it was always made with bulgur.  One reviewer said he felt bulgur had a superior texture so that's what I used, but I can see where rice would be just as good.  Your choice.  Another note is to use the amount of salt that's called for even if you try to cut down on salt normally.  Both lentils and beans really need salt to bring out their flavor, otherwise they taste like cardboard.

And finally, the leeks need to be sauteed probably a little darker than you'd normally be comfortable with, or they won't get crisp.  You're looking for dark golden brown, just this side of burnt.  Watch them closely while they cook so you can take them out at just the right minute.

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Mujadara with Leeks and Greens

Serves 4

Notes:  Bulgur and rice have different textures but both are common in mujadara – choose your favorite.  And don’t be tempted to reduce the amount of salt – it’s necessary to give the lentils flavor.

1 cup brown or green lentils

2 leeks, white and light green parts only, roots trimmed

2 ¼ teaspoons salt

¼ cup olive oil

2 garlic cloves, minced

¾ cup long-grain rice or bulgur

1 ½ teaspoons ground cumin

½ teaspoon ground allspice

¼ teaspoon cayenne

1 bay leaf

1 cinnamon stick

4 cups trimmed and sliced greens (chard, spinach, or kale)

Plain Greek yogurt, for garnish

Place the lentils in a bowl and add warm tap water to cover by 1 inch.  Let soak while you prep the other ingredients.

Halve the leeks lengthwise, then thinly slice crosswise.  Rinse and drain.

Heat oil in a large pot over medium heat.  Add the leeks and cook, stirring occasionally, until dark golden brown and crispy, 5-10 minutes.  Transfer half of the leeks to a small bowl to use for garnish and sprinkle with ¼ teaspoon salt.

Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant.  Stir in rice or bulgur and sauté 2 minutes.  Stir in cumin, allspice and cayenne and sauté 30 seconds.

Drain lentils and stir in the pot.  Add 4 cups water, 2 teaspoon salt, bay leaf and cinnamon stick.  Bring to a simmer, then cover and cook on low for 15 minutes. 

Rinse greens in a colander and spread the damp greens over the lentil mixture.  Cover and cook 5-7 minutes more (depending on how sturdy your greens are), until the rice (or bulgur) and lentils are tender and the greens have wilted.  Remove from heat and let stand, covered, 5 minutes. 

Serve sprinkled with reserved crispy leeks and dollop with yogurt.