Summer is all about grilling and being outside and food is simpler too – maybe freshly shucked corn and potato salad with sun-ripe fruit or ice cream for dessert. Egg and Potato salad is simple but different and combines two popular salads in one. The mayo dressing is diluted with apple cider vinegar which makes it lighter and the addition of store bought rolled anchovies with capers in the middle adds extra flavor.
8 oz. new potatoes – boiled and cut into small pieces (I use organic potatoes and leave the skin on)
3 eggs – hard-boiled and cut into small pieces
1 x can anchovies with capers – chop 4 finely and reserve 4 for decoration
1 tbsp. mayonnaise
1 tbsp. apple cider vinegar
Freshly ground black pepper
Boil the new potatoes and the eggs in a pan together for 10 minutes or so until the potatoes are tender. Drain pan then fill with cold water and add ice cubes.
When cool cut potatoes into small pieces and place into a mixing bowl.
Peel eggs (easiest way I have found to do this is to crack egg on its bottom on a counter top – there is a little air pocket at the bottom of the egg – and it makes it easier to peel) then chop into little pieces and add to potatoes.
Add the finely chopped anchovies with capers and chop finely to the mix.
Whisk 1 tbsp. mayonnaise with 1 tbsp. apple cider vinegar and season with a little pepper (salt probably not needed because of the anchovies). Pour over salad and mix well together. Transfer to a serving platter and garnish with the remaining rolled anchovies.
This little invention of mine, ‘pizzette’, is a cross between the Italian pizza and the Spanish omelette. Basically it is an omelette topped with things you might (or might not) find on a pizza and you can vary the toppings endlessly – today I used harissa paste, spinach and sliced new potatoes. You can serve it hot or cold; you can serve it as a meal, or you can cut it up into slices/pieces and serve as tapas/hors d’oeuvres.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
a spoonful or two of harissa paste (depending on how hot you like things) plus a bit extra to put on each slice of potato
5 oz. spinach – rinsed then wilted in a small skillet/frying pan
4 – 6 new potatoes – boiled and sliced
When omelette is cooked (tricky part is turning it over) place it on a plate and smear all over with harissa paste.
Place spinach on top and then slices of potato on top of spinach.
Pop a small blob of harissa paste on each slice of potato.
Mediterranean Frittata Wrapped in Proscuitto (makes 12 – muffin size)
I had a lovely time in the kitchen today experimenting with these and they taste deliciously different. Will need to repeat as I need a thicker slice of prosciutto and am supposed to be giving a demonstration to a group of gals next week. Mine wouldn’t have won a prize for looks, but in an ideal world you would squish a slice or two of prosciutto into a muffin mould and hopefully have enough to fold over the egg mixture (if not don’t worry). Once this part is over the rest is easy. Saute some onion, take off heat and add chopped tomato and chopped black olives. When cool enough add six beaten eggs and mix. Then ladle on top of prosciutto and place in oven for about 20 minutes or until egg mixture is firm. Good, portable food and nice cold too. I am also going to make mini muffins minus the prosciutto for my next book club meeting.
You could put any number of different fillings for the muffins that you think would go well together – mushroom and spinach, tomato and spinach, etc. Could serve with a nice, tossed salad as this recipe is kind of quiche without pastry.
12 (or more) slices of prosciutto not to thinly sliced and with as much fat as possible removed.
1 tbsp. extra virgin olive oil
1/2 an onion – finely chopped
1 large, ripe (essential) plum tomato – cut into 1/8ths and finely chopped
12 pitted black olives – finely chopped
6 eggs – beaten
Line muffin moulds with prosciutto.
Saute onion in olive oil seasoned with freshly ground black pepper (olives provide the salt)
Remove onion from heat and let skillet cool.
Whisk eggs and add chopped tomato, olives and cooled onions.
Ladle into muffin moulds and cook for around 20 minutes.
Valentine’s Day Breakfast
Absolute ‘piece de resistance’! Scrambled eggs served in a bacon ‘cup’. I am posting this ahead of time as you may want a practice run first. Would also be very impressive if you have guests staying. The idea of a bacon ‘cup’ was inspired by a dish I tasted at a wine and food pairing dinner prepared by Masterchef Michael Ober (www.cordonbleucatering.com) here in West Palm Beach, FL – pork belly with bacon baskets containing different kinds of pureed vegetables. I thought they would taste delicious for breakfast with eggs and they are to die for!
You need 2 1/2 strips of bacon per bacon ‘cup’.
You also need a muffin tray (I use a silicone one) and a roasting dish (as bacon fat runs off the muffin tray).
Turn muffin tray upside down.
Lay a 1/2 piece of bacon across a muffin holder, then lay another piece across it (so you have a + shape) then lay another piece across and you will have virtually no gaps.
Take a full piece of bacon and wrap it around the muffin holder and this will keep everything in shape.
Place in oven and cook for 20 minutes until nicely browned.
Remove from oven and place individual bacon ‘cups’ on a plate and place back in oven to crisp.
Meanwhile make scrambled eggs.
Remove bacon ‘cups’ from oven and fill with scrambled eggs.
When it comes to making hors d’oeuvres for a holiday cocktail party I am always looking for something new to supplement the usual cheese and crackers, sliced salami, nuts, etc. These frittata are quite substantial and are perfect finger food – with a hint of curry.
2 bsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Olive oil for greasing muffin tray
1 large onion – finely chopped
1 large clove garlic – minced
1 tsp. curry powder
1 tsp. cumin
4 oz baby spinach – chopped
6 eggs – beaten with a fork
4 oz frozen peas
2 tbsp. cilantro – finely chopped
Heat seasoned oil and when sizzling add onion and garlic.
When onion is softened, add curry powder and cumin and stir.
Add chopped spinach and cook for a minute or 2.
Let this mixture cook until tepid.
Beat eggs and add peas and cilantro.
Add spinach and onion mixture when tepid and mix well.
Ladle egg mixture into muffin tray and cook for 20 minutes or so until mixture is firm.
Avocado Stuffed Eggs (makes 12)
The inspiration for this recipe started at The Whelk in Westport, CT, where their Green Goddess Devilled Eggs are a very popular item. I only saw them, I didn’t taste them and I didn’t know what made them green. My recipe needs no mayonnaise or buttermilk. The avocado provides all oil needed. Basically, you mash yolks of hard-boiled eggs with a nice ripe avocado, add in finely chopped scallions/spring onions, lemon juice and salt and pepper. If you wanted to go bite size, stuff quail’s eggs. Would be nice for a picnic.
6 x eggs – hard boiled
1 x avocado – cut into chunks
1 x bunch of scallions – finely chopped
1/2 teasp. freshly squeezed lemon juice
Salt and freshly ground black pepper
Halve the hard boiled eggs and place yolks in a bowl.
Add avocado and mash together well.
Add finely chopped scallions and mix together.
Add lemon juice, salt and pepper and mix.
Spoon mixture into egg whites.
Arabian Egg Salad (serves 4)
Za’atar is the secret ingredient here. Za’atar is a blend of spices often used in Middle Eastern cooking. I have been hearing of it more frequently recently though I first encountered it at the home of a Saudi acquaintance who was dipping his bread in olive oil and then dipping his bread in the Za’atar – delicious as a twist on bread and olive oil. In this egg salad the Za’atar is in the dressing (and I imagine the dressing would work with Herbes de Provence aswell). I found Za’atar in one of my favorite stores – Williams Sonoma.
4 x boiled eggs – chopped
1/4 cup of pitted green olives – chopped
2 tbsp. red onion – chopped
1/4 cup extra virgin olive oil
2 tsp. lemon juice
1 tbsp. Za’atar
Place eggs, olives and red onion in a serving bowl.
Mix together oil, lemon juice and Za’atar.
Pour dressing over egg mixture