Just One More

Omelet - Recipe courtesy of Alton Brown at the Food Network

3 eggs Salt 1 tsp room temperature butter, plus ½ tsp for finishing omelet ½ teaspoon fresh chopped chives

Crack warm eggs into a mixing bowl, add a pinch of salt, and beat with a fork. Heat a 10" skillet or medium-high heat. Once pan is hot, add butter and brush around the surface of the pan. Pour eggs into center of pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and swirl around to distribute the excess liquid egg pours into the pan. Using your spatula, move around the edge of the egg mixture to help shape into a round and loosened edge. Let omelet sit in pan for 10 seconds without touching.

Shake pan to loosen omelet for the bottom of the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide it onto a plate and fold over the other third, so that the omelet is a tri-fold. Coat with remaining butter and sprinkle with chives. Serve immediately.

Okay, this is not Alton's or even Julia Child's omelet. The poor girl is probably rolling over in her grave. But I'm just a lowbrow food blogger, and a purist only when it's convenient. I like STUFF in my omelet, but really I was looking for a way to use up the last of this week's asparagus.

I chopped several stalks of asparagus on a bias and pan-seared them in some hot olive oil for about 3-4 minutes, tossing frequently. I drained them and set them aside while I used the same pan to cook the egg (don't forget to add butter before cooking them). Just before I made the first 1/3 flip of the omelet, I added the asparagus and some grated cheese, in this case, smoked gouda. Then I followed the remainder of Alton's procedures. Want a pretty plate? Slice some fresh strawberries and fan out on the sides of the dish. Blueberries would have been good too. Ooh! Raspberries AND blueberries! Okay, I'm getting carried away here.

So, cooking for one still sucks, but the dishes don't have to. Next time you're home alone and want a quick, easy meal for yourself, you know where to turn.

Thanks for taking the time - Blog O. Food

So Easy. So Good.

I've said it once; I'll say it again, cooking for one sucks. Sometimes it takes every fiber in my being not to chuck it all and put every single local restaurant's phone number on speed dial. Seriously. Luckily though, Melissa Clark of the NY Times came to my rescue just in the nick of time with some easy, fresh and seasonal dishes that fairly scream "loser, party of one."

Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt

2 large eggs ¼ lb asparagus, ends trimmed 2 Tbsp butter Salt and black pepper ¾ tsp sesame seeds 1 tsp coarse sea salt

To keep eggs from cracking, let stand at room temperature for 30 minutes. Pierce the larger round end of the eggs with an egg prick or safety pin, then place in a saucepan just large enough that eggs sit in a single layer. Fill the pan with enough tepid water to cover the eggs by 1 inch. Add 1 teaspoon of salt. Over high heat, bring water just to a low boil, then remove from heat, and cover. Begin timing immediately, 8 minutes for firm yolks. Transfer eggs to a bowl of ice water to stop cooking and allow to cool completely. On a work surface, gently tap eggs all over to crack. Peel under cold running water with a sharp paring knife. Chop fine, or cut with an egg slicer.

Preheat oven to 400°. Toss asparagus with olive oil and spread over a large baking sheet. Season with salt and pepper. Roast, turning occasionally, until crispy-tender, about ten minutes, then transfer to a platter.

Meanwhile, in a small skillet, toast sesame seeds over medium heat until fragrant and just golden, about 1 minute. Pour into a bowl and toss with the coarse salt.

Melt butter in the same skillet and allow to develop a little color, about 4 minutes. Turn off heat and toss in peeled, sliced eggs.

To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt. Top with shavings of fresh Parmigiano-Reggiano.

Pan-seared Asparagus Salad with Frisée and Fried Egg

2 cloves garlic, finely chopped Salt ¾ tsp finely chopped anchovy 2 tsp lemon juice 6 Tbsp extra virgin olive oil ½ lb asparagus, trimmed 1½ cups torn Frisée lettuce 2 large eggs Black pepper

Mash garlic and a pinch of salt into a paste with the side of a knife. Mix in a small bowl with anchovy, lemon juice and 2 tablespoons of oil.

Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons of oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add Frisée and the garlic-anchovy dressing and toss gently.

Return skillet to medium heat and add the remaining oil. Crack eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes. To serve, arrange salad on a plate and top with eggs.

Eggs and asparagus. Genius, pure genius. Each dish took about 20 minutes to prepare from start to finish. I only wish I could say it took that long to wolf it down! Let's not get all hyperbolical with the claim that Melissa saved my life, but she did keep me from despair for another week.

Thanks for taking the time - Blog O. Food

Keeping It Real

More cooking by way of the new and improved BOF credo: Keep It Fresh, Stupid! Farm stand basil and more heirloom tomatoes shine in another version of my Pasta Salad.  Intense Cherry tomatoes replace the sundried variety while they're in season. The basil crop is going gangbusters now that the sun is out. Freshly grated parm from the Retail Market and lots and lots of extra virgin olive oil. Adding grilled sweet Italian sausages allows me to retain my Man Tribe membership card.

I could have wallowed in self-pity cooking for one after so many great family meals up in Maine. But summer's bounty (and a new exercise regimen) are buoying my disposition. And this lighter fare is helping to retard wear & tear on the old bathroom scales. Always an ego boost.

Thanks for taking the time - Blog O. Food

NYBG Farmer's Market

The New York Botanical Garden Farmers Market opened today. I ordered the McDonalds double cheeseburger meal by way of celebration. I kid! I kid! I have been marking off my calendar for weeks and was giddy with anticipation this morning packing my camera and a couple of canvas bags while getting ready for work. It's a kinder, gentler Farmers Market this season, with stalls open on Wednesdays AND Saturdays now. Before I get carried away singing the praises of the Market, can I make one observation that really gets under my skin? I have been an enthusiastic member of the Garden since moving to the Bronx in 2001, but why do they have to waste paper with a printed receipt every time I flash my membership card for a simple stroll through the grounds? I make a point of reminding the staffer at the membership kiosk that the Garden is supposed to be an eco-groovy company, and all that paper waste is upsetting. They always smile and agree. But the thought has never occurred to upper management? Really? It's aggravating.

BUT! Back to the market. There were only a couple of produce stalls open, but the bread maker was there, along with Joseph Bases of The Little Bakeshop. He brings delicious fresh berry pies and quiche every Wednesday, and I always snag something for lunch at my desk. The custard in his quiche is heavenly; smooth, light and creamy. I'll be taking a stab at one later this month.

Along with sprucing up my diet with fresh produce, another goal for frequenting the Farmers Market this season will be to chronicle the progression of food through the summer and into the autumn months. You'll get tips and recipes for seasonal faire from the garden, and hopefully garner an appreciation of the seasons and where your food actually comes from and when.

See these snap peas? They're gonna end up in a pot pie later this week. Well, not ALL these peas, but some will.

Young asparagus will be out of season before the end of the month. You can do almost anything with young spears: grill them for a side dish, purée them in a soup, blanche them for a salad, steam them and drown them in butter if you must. Most importantly? Make sure to smell your pee afterwards! I'm not kidding. True foodies will understand and not be grossed out by the prospect.

Why do you think potato salad is such a summertime favorite? Just take a look at these beauties and you begin to grasp the concept.

There are thousands and thousands of farmers markets across the US. Click the map at left to find a market in your neighborhood. If you live in a rural area, you're even more likely to know of a roadside farm stand. That produce was grown within mere miles of your front door. You know it's fresh. Studies are showing that supplements just can't provide the vitamins and minerals found in fresh produce. What are you waiting for, bad news from your doctor? Skip the fast food value meal and put freshness back in your kitchen.

Thanks for taking the time - Blog O. Food