Month: March 2010

Perfect Hard Boiled Eggs

Spring is among us.  Bulbs are sprouting, temperatures are rising, and cardinals are flying in my backyard.  The cheerful pastels of Easter eggs sing Spring to me, so in that vein, I drove to Michael’s and picked up an old stand-by from my childhood… a Paas dying kit. To get the art project started, I began by using my dad fool-proof method of hard boiling eggs. Perfect Hard Boiled Eggs from my father, David Rothschild Place eggs in a pot and cover with cold water.  The water level should be about one inch above the tops of the eggs.  Add a big pinch of salt.  Place the pot on the stove and turn the heat to high.  DO NOT COVER.  Set your kitchen timer to 16 minutes.  Let the eggs come to a boil and boil away. When the 16 minutes are up, immediately rinse the eggs under really cold water.  Place the cooled eggs into a bowl and place in the refridgerator.  Chill.  TA DA!  You will find perfect hard boiled eggs–no more green …

Escarole Salad (with pickled red onions)

As promised, here is the salad that showcases the yummy pickled red onions.  While I love escarole, it’s a major pain to find it (at least, high-quality bunches) and even more painful to clean, as it’s loaded with dirt on virtually every leaf.  If you live near a Wegman’s by chance, the best grocery store in PA, they sell bags of escarole already cleaned and chopped.  Since the grocery stores in West Chester don’t sell it that way, I went with something much easier to find and clean–red leaf lettuce.   I teared those beautifully colored leaves apart, and got them nice and clean. Next I measured out the hazelnuts (toasted first, of course, to bring out the flavor), grated pecorino, and parsley and gave it a whirl. Once everything is whirled together (just a couple taps on the lever), you get this awesome crumble.  Finally, you throw in the red leaf lettuce, a handful of those awesome pickled red onions, a tablespoon or two of the pickled red onion liquids and some olive oil …

Pickled Red Onions

Why do some things just sound so complicated? Complicated as in, making buttery croissants or anything with fondant. For reasons I can’t explain, I put “pickling” in that category of complicated… until I tried this recipe from Anne Burrell. I have been a huge fan of Burrell since the first time I dined at Centro Vinoteca in the West Village of NYC. When I discovered she had her own show on the Food Network, I couldn’t wait to start watching and to see which recipes she would reveal from Centro Vinoteca. In browsing through her collection of recipes, I spotted her recipe for escarole salad with pickled red onions. Yaay!!! I loved that salad! You can imagine my surprise when I realized that “pickling” those red onions, was super duper easy. And the results were super duper delicious. A note on the pickled red onions: Though I made these for the escarole salad, I happily had leftovers. These pickled onions would be wonderful on sandwich or hot dog. (Nick is experimenting with hot dog combos, …