[1] Fried extras with extra dazzle from Chef Jean-Georges Vongerichten. [2] Spring onions, not to be confused with green onions, a.k.a. scallions (photo courtesy Good Eggs). How does the great Chef Jean-George Vongerichten enjoy his fried eggs? With asparagus, bacon and crisp croutons. He recipe is quite simple. Since asparagus isn’t in season, feel…
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[1] A delicious oven-baked omelet, for brunch, lunch or dinner (photo courtesy Fruit & Veggies More Matters). [2] An heirloom variety, tiger zucchini. It tastes like supermarket zucchini, but is nicer to look at—especially raw, in crudités or salads. You can get the seeds from Burpee. Serve this omelet for brunch, lunch or dinner…
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CHEVOO samantha slaven samantha@samanthaslaven.com
Trois Petits Cochons, Leah Brown
We love this idea from food photographer and creative cook Melina Hammer, via Handsome Brook Farm. Handsome Brook Farm is a pioneer in organic pasture-raised eggs, with distribution on the East Coast. We can assure you that in blind tastes tests two years apart, organic eggs were the clear winner over other eggs. Which brings…
Continue reading “TIP OF THE DAY: The New Deviled Egg Isn’t Deviled”
Not all organic eggs are created equal (photo courtesy The Egg Farm). By the way, the color of the shell has no bearing on flavor. Different hen subspecies lay different color shells. Mega-producers choose hybrid hens that lay the most eggs, for the longest period of time…and have white shells. You may buy organic…
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