Egg Up!

National Egg Day is June 3rd; though there is conflicting information as to when it originated and by whom. The egg has been an object of celebration for millenniums in every culture and with so much symbolism surrounding it. But, you don't have to jump on the bandwagon because of National Egg Day; how about just because they are so versatile. Whether you enjoy eggs in quiche, eggs with ham & sunny side up, poached into eggs benedict, or hard boiled and deviled - give eggs a break! That's no yoke!

These poached eggs I enjoyed at the Park Hotel Kenmare. Thank you Chef Mark Johnston.

Tips for cooking successful poached eggs:

Use the freshest eggs for poaching.

Add a few drops of white vinegar to the water before poaching.

Spin gently simmering water with a spoon- like a whirlpool, gently add cracked eggs one at a time. Note, water temperature will lower to proper poaching temperature once eggs are added.

Use a slotted spoon to gather poached eggs in water.

image: Hirsch Media

KYFF, Trio of Chops

Hi Friends, here's another great tasting Know Your Fire Friday reason to fire-up the grill this weekend. Try my trio of chops cacciatore recipe during three day weekend. Enjoy and I'll see you back here on Tuesday!

Trio of Chops Cacciatore
Recipe adapted from George Hirsch Living it UP! Cookbook

2 veal rib chops
2 pork loin chops
2 lamb loin chops (feel free to use one type of protein, although then it won't be a trio, just a solo)
3 Tablespoons olive oil
1/4 cup swet onion, chopped
8 cloves caramelized garlic
2 cups chopped plum tomatoes in sauce
1 cup red wine

1 teaspoon orgeano
2 sprigs fresh basil

Dry rub seasoning for chops:
2 teaspoons each paprika, thyme, rosemary, basil, oregano, powdered garlic

Rub dry seasoning on chops.

Preheat grill to high.

Sear chops on grill; turn in two minutes or when browned, sear again on other side and remove.

Pre heat a large sauce pan. Add olive oil, onion, and garlic. Cook for two minutes. Add tomato sauce and red wine. Bring sauce to a boil and add chops, lower the sauce to a gentle simmer, add fresh basil. Cover pan and simmer gently for 30 minutes.

Mr. Softee

OK. I admit it, I am a softie - didn't you know all chefs are sensitive? But I am referring to one of America's number one indicator of the summer season, the jolly jingle of the Mister Softee truck. Yes, I have featured the best gelato in the world, but the dipped cones and tall shakes from the Mister Softee truck hold a special place in most people's hearts, a bit of nostalgia. 

Here's the scoop on Mister Softee:

Back in 1956 soft ice cream was a big hit with the public, being sold exclusively in roadside stands and restaurants until Mister Softee took to the road with the first mobile truck unit. Mister Softee is America's oldest and largest franchisee of soft ice cream trucks. You'll find hundreds of Mister Softee soft ice cream trucks from coast to coast. Mister Softee was founded by two brothers, William and James Conway, in 1956. On St. Patricks day of that year - (Yet another connection to Ireland; It's following me everywhere.) Bill and Jim took their first truck and gave out green colored ice cream in the neighborhoods of West Philadelphia. 

For more info on Mister Softee

Caterina de’ Medici

Who comes to mind, if I ask..Who was the first celebrity chef? Julia Child. I’m sure. But I’m talking classics here...and that’s where we’ll travel to this week by exploring people who have made their mark on food and more importantly, the further development of cuisine. You could say I owe the starting point in my culinary career to them. 

An important figure of the Renaissance, Caterina de’ Medici became one of the first influential people in culinary history. She's known as the Italian Queen Mother of France's high cuisine; Caterina de’ Medici (1519-1589) of Florence. During the Italian Renaissance of the fifteenth century she imported a new style of refined cooking to France, as we know it today.

In 1533, at the age of fourteen, Caterina married Henry of Orlèans; the future king of France. With that important event she brought a large group of cooks and servants to accompany her to France. The Florentine cooks who accompanied her immigrated a unique style of Italian cooking and ingredients to France; including peas, beans, artichokes, duck cooked in orange, aka canard a l’orange, and onion soup. The pastry cooks offered a style unknown to the French at the time; preparing pasta, pastries, sorbets, ice creams, marmalades, and fruits poached in syrup. This was a major turing point in cuisine for them. BTW, the frangipane tart is named after Sir Frangipani.

Caterina de’ Medici also established a new etiquette at the French dining table; by serving meals in courses, separating sweet and savory foods. Keep in mind at the time, sweets were still eaten at the same time with savory meat; that was the common in medieval times. I know a few people who may be fond of the later and rather start with dessert. At that time, French cooking already was evolving and the presence of this new style had an influence on the future of French cuisine. 

The people of France were taught Florentine elegance by Caterina as she introduced gracious table settings and dining habits, embroidered napery, along with silverware and hand blown glassware.   

Take part in the Italian Renaissance and prepare my Onion Soup Recipe. Just do as Caterina and serve with style.

Pointing at Fingerling

Try something new when picking up a starch or side for tonight's meal. The fingerling potato, named after it's finger-like shape, is chock full of vitamins and mineral; especially vitamin C. With many varieties of fingerlings to choose from; each offer rich buttery flavor and taste well with many different cooking applications; such as boiling, roasting or grlling. With it's thin tender skin, just scrub, and leave the skins on. For the recipe. No need to get fussy, they tastes best in their original form. Simply roast with olive oil, rosemary and garlic.