Showing posts from August, 2011

French Scrambled Eggs

A new way to scramble eggs, this time in a saucepan not a skillet; this time, slowly not in a big weekday rush; this time with an extra white not a stingy single egg. ~ Skip Straight to the Recipe ~

Summer of the Egg2011 may well go down as the Summer of the Egg, the soothing, nutritious, economical, endlessly variable – and yes, "incredible and edible" – egg. This is one of two ways I've been cooking eggs all summer, a relaxed weekend breakfast treat here, a no-trip-to-the-grocery quick supper there.I love how the eggs stay soft, how the vegetables themselves take on the soft creaminess, how there's time to make a salad, set the table, all while the eggs cook. For anyone who collects new ways to cook eggs, this deserves a look and with any luck, a place in the repertoire. One Egg or Two?For my appetite (yours too?), one egg is “just enough” for a lady-size breakfast – but only so long as it’s a whole egg. Cook it sunnyside up, over easy, poached or shirred, I’m compl…

Tomatoes with Fresh Mozzarella for a Crowd

Once the real summer tomatoes ripen, there's no getting enough of them! Here's a quick and easy way to combine two of summer's best treats, good garden tomatoes and good fresh mozzarella. It looks great and tastes even better. This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
Watch for new 'summer easy' recipes all summer long.
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Here’s another cooking lesson: good ingredients almost plate themselves, if you just let ‘em.My friend Christine has a knack for easy summer salads, this one charmed a crowd of us at a relaxed summer supper. No chopping, no measuring, no fussing, just layer a few slices of tomato and fresh mozzarella in a glass bowl.How easy! How pretty! How fresh! By design, there are few duplicate recipes at Kitchen Parade and A Veggie Venture, my food blog about vegetables. But the combination of good summer tomatoes and fresh mozzarella …