Hard boiled eggs are included in various salads—Chef Salad, Cobb Salad and Spinach Salad, for example—and chopped into egg, potato and tuna salads. So why not experiment with a poached egg, with a runny yolk that can augment the dressing?

At Ozery, they enjoy this salad with their Zero Low Low Light Rye OneBun.

Optional avocado slices also contribute to the richness of the dish.
 
 
RECIPE: TUNA SALAD WITH POACHED EGG

Ingredients

Preparation

1. FILL a larage pan with water and a pinch of salt, and bring it to a light simmer over a medium heat. Crack the egg and gently float it into the water. Cook for about 3-4 minutes and remove with a slotted spoon. While the egg poaches…

2 TOAST the bread. Cut into 4 pieces.

3. PLACE the greens on a plate and drizzle with the dressing. Top with avocado, tuna and poached egg. Sprinkle with sunflowers seeds and season with fresh-ground pepper.

Recently, a dinner guest asked us the “secret” to making a good vinaigrette. It’s simple: Good ingredients make good vinaigrettes. Use the best olive oil and vinegar in the right proportions (3:1) with a bit of seasoning.

But we like more elaborate flavors in our vinaigrettes. We have an entire shelf of oils and vinegars. In the vinegar category: balsamic, champagne, fruit, herb, malt, red and white wine, rice, sherry and white balsamic. In the oil category: different EVOOS with different flavor profiles (grassy, herbal, mild, peppery and infused—with basil, rosemary, chile, etc.), flavored avocado oils, sesame and roasted nut oils (almond, pecan, pistachio, walnut).

We do have canola and grapeseed oils, but we don’t use them in salad dressing—not enough flavor.

When we’re ready to make a vinaigrette, we consider the main course and pick a complementary oil and vinegar. There’s no right or wrong answer as long as you don’t pair heavily-flavored oils and vinegars with delicate dishes. For example, you wouldn’t want a sesame oil vinaigrette with an omelet.

Which brings up another point: There are different ways to manufacture oil. You have to know what you’re buying.

Most health food store oils are produced in this style. If you want the true flavor, you need a traditionally produced oil, either imported or from La Tourangelle, a California producer and a NIBBLE Top Pick.

A final tip: If you’re using a strongly-flavored oil or vinegar, you can omit the mustard and shallot. However, we enjoy complex layerings of flavor, so tend to keep them.

Ingredients

 
Preparation

1. WHISK together in a small bowl the vinegar, mustard, salt, pepper and sugar.

2. SLOWLY whisk in the olive oil until emulsified. Or, if you’re not going to dress the salad immediately, do a more intense emulsification: Shake the ingredients vigorously in a jar; or better, whirl them in a blender or use an immersion blender (an Aerolatte milk frother works great).

Yes, bone broth is an alternative to stock, a flavorful liquid made by slowly simmering chicken or turkey bones, cartilage and tendons (with some bits of meat). The difference is that while stock can be made in three or four hours, bone broth is simmered for 24 hours or more, extracting the maximum amount of nutrition from the bones.

Bone broth can be made from any type of animal bones, including fish. But Pacific Foods uses only the bones from organically raised, pastured or grass-fed animals. It is seasoned with onions, rosemary and apple cider vinegar.

The Bone Broth is available in six delicious flavors:

A quick hot drink as well as a cooking ingredient, Pacific’s Bone Broth comes in six varieties. Photo courtesy Pacific Foods.

Want to cook with it? It’s also sold in 32-ounce cartons. You can cook beans and legumes, pasta, rice and other grains in it for added protein and flavor, or use it as a base for soup. You can garnish plane bone broth with a splash of basil oil or chili oil.
 
Why bone broth? Why now?

According to a 2014 study by NDP Group, more than seven out of 10 consumers are looking to add more protein to their diets. With high protein, low calories and a myriad of reported wellness benefits, it’s in demand by health enthusiasts, Paleo diet practitioners and CrossFit-ers, many of whom have taken up the practice of making bone broth from scratch. (Want to make your own? Here’s a recipe. Note that we have seen comments that cage-raised chickens tend to produce stock that doesn’t gel as well. So try to find bones from organic or free-range poultry.)

THE HEALTH BENEFITS OF BONE BROTH

Rich in amino acids and minerals and fat-free, the broth delivers 9 grams of protein per cup for only 35-40 calories. While the actual recipe simmers for days, you can enjoy this snack or first course in little more than 30 seconds.

If you’re fighting off a cold or the flu, homemade bone broth is excellent for speeding healing and recuperation from illness.

If you’re wondering how bone broth fits into the broth pantheon that includes aspic, bouillon, consomme and stock, here’s the scoop:

Broth. Broth is typically made with meat and can contain a small amount of bones. It is typically simmered for a far shorter period of time—45 minutes to 2 hours. The result is very light in flavor and thin in texture, although rich in protein.

Aspic. Aspic is jellied broth made from meat or fish stock. It is refrigerated, where it becomes solid, like gelatin; then is cubed and used as a relish for meat, fish or vegetable dishes. Or, it is used as a filler mold that holds meat, fish or vegetables.

Bouillon. Bouillon is a clear, thin broth made typically by simmering chicken or beef in water with seasonings. It can be consumed in this state, or used as a base for other dishes, sauces, etc. Bouillon can be made from mixed sources, e.g. chicken and vegetables. Bouillon (not to be confused with bouillon cubes) is a stock that is strained, and then served as a clear soup. It can be enhanced with other flavors—for example, sherry, herbs and spices—and this is the key difference between bouillon and plain broth.

Stock. Stock is typically made with bones and can contain a small amount of meat that adheres to the bones. The bones are often roasted before simmering, which improves the flavor. Stock is typically simmered for a longer time than broth, 3 to 4 hours. The result is rich in minerals and gelatin and more flavor than broth, extracted from the longer cooking time.

Consommé. Consommé is a clear liquid made by clarifying stock for a more elegant presentation. Typically, egg whites are added to the stock; the cloudy particles in the stock attach themselves to the egg whites and rise to the surface, where they are skimmed off. The word means “consumed” or “finished” in French, indicating a more finished soup than a stock or a broth. In classic French cuisine, a bowl of consommé was often served at the beginning of a meal.

Bone broth. Like stock, bone broth is typically is made with bones and the small amount of meat adhering to them. As with stock, bones are typically roasted first to improve the flavor of the broth. The key difference is that bone broth is simmered for a much longer time, 24 hours or more. This long cooking time helps to extract the maximum amount of minerals and other nutrients from the bones.

In Tunisia, chickpea soup is a street food, served as a hearty breakfast to men on their way to work. But you can garnish it and serve it at any meal.

Middle Eastern cookbook author Aglaia Kremezi’s advises:

“Leblebi is yet another ingenious combination of legumes and all kinds of readily available vegetables, herbs, and spices that create an irresistibly satisfying dish. Slowly cooking the chickpeas in the oven, inside a clay pot, as Paula Wolfert suggests, makes a wonderfully flavored, silky base. But precooked frozen chickpeas, simmered briefly with garlic in their broth, will make excellent leblebi, flavored with homemade h’rous and sprinkled with Aegean herb and hot pepper mix.”

Take a look at Aglaia Kremezi’s Mediterranean Vegetarian Feasts.

RECIPE: TUNISIAN CHICKPEA SOUP (LEBLEBI)

A note about the chickpeas: Don’t use them from a can, as easy as it is. Cooking them from scratch makes a huge difference. You can make them ahead of time, refrigerate, and reheat them when you want to serve your soup.
Ingredients For 6-8 Servings

Eat more beans and legumes for the new year. They’re high quality, inexpensive protein. Photo courtesy Stewart, Tabori and Chang.

 
Toppings Per Person

 
*If you don’t like runny poached eggs, substitute chopped or sliced hard-boiled eggs.

Let people customize their soup garnishes. Select a variety from the following, and place them in ramekins or small bowls:

Preparation

1. PREHEAT the oven to 225°F (110°C). Drain the soaked chickpeas and place them in a clay casserole with a lid (a Dutch oven will work, too). Add the broth, garlic, olive oil, and salt and pepper to taste, and extra broth as needed to cover the chickpeas by 1 inch (2.5 cm). Bring to a boil over medium heat, cover, and place in the oven for at least 3 hours, until the chickpeas are soft and silky. (Note from Rancho Gordo: “Our chickpeas are so fresh, it may not take anywhere near this long to cook. Check frequently after about an hour.”)

You can make the soup up to this point and store it in the refrigerator for up to 3 days. When you are ready to serve…

2. REHEAT the chickpeas in their liquid while you poach the eggs. You should have one egg for each bowl of soup.

3. POACH the eggs with this method from Paula Wolfert: Fill a bowl with ice water. In a pan of boiling water, add the eggs, still in their shells. Cover with the lid and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they are cool, peel them carefully.

4. PLACE a few cubes of bread in the bottom of a bowl and cover with some of the chickpeas and their cooking liquid. Set an egg on top and cut it so that the yolk runs. Drizzle some harissa over the top, add sun-dried tomato and roasted pepper (if using), and sprinkle with the cumin and black pepper. Top with olives and capers. Drizzle good, fruity olive oil on top and squeeze the lemon wedge over the soup. Repeat for each serving.

Loyal fans celebrate the day with Elvis’s favorite sandwich: a fried peanut butter sandwich with sliced bananas and bacon. (The recipe: Make a PB sandwich on white bread, with sliced bananas and fried bacon. Brush the outsides with softened butter and fry until golden brown.)

Elvis was a big cheeseburger fan, too, so here’s an Elvis Cheeseburger recipe.

But Helen Graves of FoodStories.com put her own spin on an “Elvis Burger”, topping a burger with bacon and peanut butter. She contributed the recipe to the wealth of PB recipes on ILovePeanutButter.com.

Unlike the Elvis Sandwich, banana slices don’t work here. But a side of fried plantains, related to bananas and substituting for French fries, works just fine. See the recipe below.
 
 
RECIPE #1: ELVIS BURGER

Prep time is 5 minutes, cook time is 20 minutes.

Ingredients For 4 Servings

 
There’s no banana, but we can recommend a side of plantain chips, a crunchy alternative to potato chips.

[2 Smooth Operator Peanut Butter from Peanut Butter & Co.

1. DIVIDE the ground beef into 4 equally sized balls, then flatten into patties and set aside. Grill the bacon rasher until crisp, then chop into smallish pieces and set aside.

2. HEAT a pan until very hot. Season the burger patties with salt and pepper and cook for 2 minutes each side, or to taste. While the burgers are cooking…

3. MAKEe the peanut butter sauce by heating a tablespoon of oil in a pan and gently softening the ginger and garlic for a couple of minutes, stirring. Add the chipotle flakes for a further minute, then take the pan off the heat and add the peanut butter, along with a tablespoon of hot water (don’t use cold water). Mix well. When the burgers and sauce are ready…

4. PLACE some iceberg lettuce on each bun, followed by some onion, a burger, then some of the peanut butter sauce. Top with crispy bacon pieces and the top half of the bun. Eat immediately.
 
See more prep photos at ILovePeanutButter.com.

[3] Plantains look like bananas, but they are not sweet (photo © Ladida | iStock Photo).

RECIPE #2: FRIED PLANTAINS

Plantains are cousins of bananas, a staple in most Latin American cuisines. Plantains are larger and green; they don’t ripen to yellow. They are firm and served cooked like a vegetable, not eaten as a raw fruit.

Ingredients

 
Preparation

1. PREHEAT oil in a large, deep skillet over medium high heat.
 
2. PEEL the plantains and cut them into round slices (coins) or vertical slices (slice in half lengthwise and then into halves again to desired thickness). halves lengthwise into thin pieces.

3. FRY the pieces until browned and tender. Drain excess oil on paper towels. Season with salt as desired.

 
 
How about an Elvis portrait made from toast?
 
 

Every culture makes soup. It’s easy, filling and nutritious, and can be inexpensive. In much of the world it’s eaten for breakfast, lunch and dinner.

January is National Soup Month. Rather than fall back on your favorites today, discover something new. Start with our delicious Soup Glossary, featuring many different types of soups.

Then, check out our soup garnishes: ways to add flavor and excitement to your soup.

A BRIEF HISTORY OF SOUP

Mankind is up to 200,000 years old. For the majority of our existence, we have had no soup.

The earliest humans had no cookware—nothing to boil water (or anything else) in. Boiling was not easy to do until the invention of waterproof containers, probably pouches made of clay or animal skin, about 9,000 years ago. We can date the first types of soups to about 6,000 B.C.E., some 8,000 years ago.

Our word soup comes from French soupe, which derived from Vulgar Latin suppa, from the post-classical Latin verb suppare, to soak. This indicated bread soaked in broth, or a liquid poured onto a piece of bread. The bread added heft to the meal.

Since its beginnings, soup was a poor man’s
dinner. The name of the meal evolved to
souper, than supper. Red lentil soup from
Chobani | Soho.

Soup gets its name from “sop,” the piece of bread regularly added to sop up the soup. Photo courtesy ParmigianoReggiano.com.

Today’s soup croutons evolved from sops.

While the rich enjoyed elaborate soups, basic soup was a poor man’s dinner. Until recent times, the evening meal was the lighter of the two meals of the day; a soup or sop would be a typical evening dish. The name of the meal evolved to souper, than supper.

It began to be fashionable to serve the liquid broth without the sop (bread), and in the early eighteenth century, soup became a first course.
 

EATING VS. DRINKING SOUP

Since it’s a liquid, why do we “eat” soup rather than “drink” soup?

Because it’s served in a dish. If you consume it from a mug or cup, then you can be deemed to be drinking your soup.