Jun 10 | Techniques, Pasta | 0 Comments
Pasta carbonara is a fantastic pasta dish perfect for the hot summer months. This Roman recipe is created by tossing hot pasta with a mixture of egg yolk, bacon and parmesan cheese. Tossing the hot pasta with the egg and cheese mixture makes a smooth and creamy sauce that is easy to prepare and tastes incredible. During the summer months I like to add fresh vegetable that become available like asparagus, greens, bells peppers, zucchini, squash and corn. You can also add any canned or frozen vegetables that you like. To boost the bright summer flavors, don't forget to add the lemon juice and fresh herbs.
Summer Vegetable Pasta Carbonara2 tbsp. Olive Oil
1 C Zucchini, diced
½ C Bell Peppers, diced
1 C Eggplant, diced
½ C Red Onion, diced4 oz. Bacon, sliced thin
8 oz. Pasta
3 Egg Yolks
½ C Parmesan Cheese
½ tsp. Black Pepper
1 Lemon, Juice
1/4 C Fresh Herbs, chopped
Place a large skillet over medium heat and add the oil to the pan. When it smokes add the vegetables and sauté for 5 minutes then set aside. Add the bacon to the pan, brown the bacon, remove it from the pan then set aside. Bring a large pot of salted water to a boil and cook the pasta to al dente. Place the egg yolk, cheese, pepper and lemon juice in a large bowl and slowly whisk in 2 tablespoons of the boiling pasta water. When the pasta is done, drain well and toss with the egg mixture, vegetables and bacon then serve immediately. Garnish with fresh chopped parsley or basil.
If the cheese does not melt all of the way, you can simmer the pasta in 1/2 C of the pasta water over low heat until the cheese melts.
Jun 6 | Healthy Eating Tips, Tools | 0 Comments
3 Ways to Steam Foods at Home
Steaming food is a healthy, quick and inexpensive way to cook foods. The hot steam can cook soft and semi soft vegetable like kale, spinach, asparagus, green beans and broccoli cauliflower in minutes. Hard vegetable and foods like carrots, potatoes, beats and corn on the cob don't take much longer and will hold most of there nutrients during the cooking process. You can also steam proteins like shrimp, salmon shellfish, Chinese dumplings and chicken with great flavorful results. Feel free to add different flavors to your steaming liquid like aromatics (herbs, onions, garlic, carrots and celery), lemon and lime, wine and beer.
Most importantly, be careful of the steam when removing the lid to your steam pot. The hot steam will burn you and those around you very easily, and it will hurt badly. To ensure that you are safe while steaming, keep your range fan on high and open the lid to your steamer away from your face with a dry kitchen towel or oven mitt.
1. Steamer baskets are metal contraptions that fit into most pots and allow hot steam through its small holes to cook your food. You add a little water to the bottom and BOOM!, you have an easy and healthy way to cook your food. They are inexpensive and can be found easily online or at a Walmart, Target, Hardware store or your local grocery store.
2. If you do not have a steamer basket, you can use a metal colander that fits into a large pot. Top the pot tightly, pour in an inch of water and you are in business.
3. If all else fails, you can make your own steamer at home by rolling 3-5 pieces of foil into balls and placing in the bottom of your pot. Next, place a plate that is about an inch or two smaller than your pot over the 3 balls of foil, fill your pot with an inch of water, place foods on top of the plate and you have a steamer!
Jun 5 | Techniques, Chicken | 0 Comments
Chicken Scallopini Margherita (with Tomato, Basil and Mozzarella)4 Chicken Breast
1 tbsp. Salt and Pepper
1 tbsp. Dried Italian Herbs
2 tbsp. Olive Oil
2-3 Tomatoes, sliced
1/4 C Fresh Basil, sliced thin
1 C Mozzarella
1/4 C Parmesan Cheese
Pre heat your oven to 425 F then line a baking sheet with foil or parchment paper. Butterfly the chicken breast by slicing it through the middle to reduce the thickness by half. Cover the breast pieces with plastic wrap and pound flat so they are an even thickness. Season the chicken on all sides with the salt, pepper and herbs. Pre heat a large skillet over medium heat, add half of the oil to the pan, when it smokes place 4 pieces of chicken in the pan. Cook the chicken for 3 minutes turn and repeat. Remove the chicken from the pan and place onto the baking sheet Add more oil to the pan and repeat with the rest of the chicken.
Place the sliced tomato evenly over the chicken, top with basil and cheeses then bake for 15 minutes or until the cheese is golden brown. Garnish the chicken with lemon and more basil.
Jun 3 | Pasta | 0 Comments
Check out this easy pasta recipe that uses some pantry staples and everyday ingredients to get big flavor. I created this one day as I was whipping up some lunch by using some odds and ends in the fridge. You can add any kind of vegetables you like and can switch out the ham for bacon or any kind of lunch meat like smoked turkey, salami or roast beef.
Pasta with Ham and Asparagus8 oz. Pasta
1 tbsp. Olive Oil
1 C Asparagus, chopped
1 tsp. Garlic, minced
1/4 C Parmesan Cheese, grated
1/2 Lemon, Juiced
Salt and Pepper
Bring a large pot of salted water to a boil, cook the pasta for one minute less than directed. Place a large skillet over medium heat. Add the oil to the pan, when it smokes sauté the asparagus and ham for 2 minutes, add the garlic and cook for one minute then turn off the heat. When the pasta is done, turn the heat back on the asparagus, add the pasta and 1/2 cup of the pasta water to the pan and toss. Add the cheese, lemon, salt and pepper, toss well and serve immediately.
May 31 | Events | 0 Comments
Chef Egg's Live Cooking Eggsperience: Summer Pasta
Wednesday June 25th, Blue Moon Cafe, Baltimore MD
Join Baltimore's own Chef Egg as he teaches you the secrets to preparing fresh pasta from scratch. These simple and inexpensive recipes will burst with flavor and give you the skills you need to succeed in the kitchen!
Menu: Potato and Ricotta Gnocci with Roasted Tomato Sauce, Summer Vegetable Pasta Carbonara, Fresh Pasta with Artichoke and Lemon, Herb Pesto
Tickets and info at www.chefegg23.eventbrite.com
*BYOB for 21+, Street parking is available
Free Events at Whole Foods Market
How To Make Crepes with Chef EggWhole Foods Market Harbor East, Tuesday June 10th @ 6:30a
Menu: Learn how to make homemade Crepe Batter, Seafood and Mushroom Crepes and classic Crepe Suzette
Half Pints Club: Ice Cream SocialWhole Foods Market Rockville, Tuesday June 17th @ 4:00p
Cooking with Teens – Hands On CookingWhole Foods Market Rockville, Tuesday June 17th @ 6:30p
Menu: Arroz Con Pollo with Fresh Salsa and Guacamole and Baked Tortillas
Half Pints Club: Bug Out with Chef EggWhole Foods Market Rockville, Thursday June 26th @ 4:00p
May 27 | Video, Chicken, Healthy Eating Tips | 0 Comments
May 27 | Kitchen Staples, Video, Tools | 0 Comments
May 21 | Techniques, Video, Seafood | 1 Comments
May 2 | Beverages | 0 Comments
Homemade Ginger Ale1 tsp. Lemon Juice
2.5 Tbsp. Sugar
2 tsp. Ginger Juice
10 oz. Club Soda, Ice Cold
Grate the ginger very fine, place the pulp in a paper towel and carefully squeeze the juice out. Place the lemon juice, sugar and ginger juice in a large glass and stir in 3 oz of the club soda to dissolve the sugar. Fill the glass with the ice and slowly stir in the rest of the cold club soda.
May 2 | Techniques, Snacks | 0 Comments
How to make Soft Pretzels
Soft pretzels are an incredible treat. They can be dipped in cheese sauce, ranch dressing, marinara, crab dip and even sprinkled with cinnamon sugar. Most of the time a soft pretzel will come from a roller rink, ball game or the movie theater. A pre cooked, then frozen, then re-thawed and then semi baked, big pile of gross. But how could you get a perfectly toasty, chewy, crusty soft pretzel in your own home? Well, the answer is right before your eyes.
We start this recipe out by purchasing pre made pizza dough from the store, at the outrageous price of $1.99. Then you simply roll and twist anyway you like. Next you will boil the dough in a pot of water and baking soda. The baking soda will give you that dark and chewy crust only found in pretzels. After that you salt em' and pop them in a super hot oven for 15 minutes to finish cooking the dough inside while browning the outside.
Soft Pretzel Bites1 Prepared Pizza Dough
1/3 C Baking Soda
2 tbsp. Coarse Kosher Salt
Pre heat the oven to 450 F. Bring a large pot of water to a boil, carefully stir in the baking soda and keep the water at a simmer. Cut the dough into 8 equal pieces. Lightly flour your hands and rolling surface. Roll each piece of dough in your hands until it is 1/3 – ½ inch thick. Lightly flour your knife and cut the dough into 1-inch pieces. Carefully place the dough into the water and boil for 30 seconds. Remove the dough from the water; drain well and place on a lightly greased baking sheet. Sprinkle with the salt and bake in the middle rack for 15 minutes, rotating the pan half way through cooking. Remove the pretzels from the baking sheet and enjoy while still warm