Cucina Fresca

"Omelets & Others"
March 25, 2010 - Vol 2, Issue 06
In This Issue
Final SALE Weekend 3/27
Farmers Market
Wine of the Month: March & April
Did You Know?
Eggs-cellent Omelets
Other Eggs-tras!
Smart Egg Tips
Q & A's
Cookbook Review
Recipes: Eggs Three Ways
Bridal Registry
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Eggs-traordinary!
Egg as ChefIn the pantheon of nearly perfect foods, eggs are at the top of the list! Loaded with nutrition, inexpensive, low in calories, and quick to fix, eggs are an extraordinary food source. Uniquely packaged, eggs are a staple in everyone's refrigerator. In this issue we entertain you with some fast facts about eggs, explain how to make the perfect omelet, and describe a few other favorites. We finish with some scrumptious recipes that will have you rediscovering this eggs-traordinary ingredient!
Final Weekend of our Annual Clearance Sale!
Clearance Sale
Cucina Fresca Upcoming Event
Organize your Kitchen!
Farmer's Market
2010 Downtown Business Association Farmer's Market

The Elko DBA is working on an annual Farmer's Market to start in July 2010. If you interested in volunteering, becoming a vendor, or would just like general information, email Amber at: elkofarmersmarket@yahoo.com
E-News Drawing
If you receive our newsletter, you will be entered into a drawing each month for a great prize for your kitchen. Check here each month to see if you have won, if so, come in to collect your prize!

February winner: Annette Hokanson
Congrats, Annette, come by anytime to pick up your prize!
Wine of the Month: March & April
Wines
Did You Know This About That?
Egg Facts
Eggs-cellent Omelets
For breakfast, lunch, or dinner, an omelet is a great choice. French in origin, an omelet is not nearly as difficult as some might like it to appear. The secret to a great omelet is a great nonstick pan. An egg's proteins coagulate at low temperatures, and are famous for making a pan difficult to clean. A good nonstick pan alleviates many of the problems with cooking eggs whether scrambled, fried, or as with an omelet.
How To Make a Classic Rolled Omelet
Step 1
Beat 2 eggs with 1-2 Tbsp of milk, (or water), in a bowl with a fork or wire whisk until evenly blended. Add a pinch of salt and freshly ground pepper. For best results, begin with room temperature eggs by allowing the eggs to set for 30 minutes after removing them from the refrigerator.
Step 1 - Ingredients
Step 2
Heat an 8-inch, nonstick skillet or sauté pan with sloped sides on medium heat. Add one to two teaspoons of butter to the heated pan. Tip and roll the pan around allowing the melted butter to coat the pan's surface.
Step 2 - Melted Butter
Step 3
Pour the egg mixture into the pan. With a nonstick spatula, push in the sides of the cooking egg encouraging the liquid portion to flow into the void. Continue this motion working around the pan until no more liquid flows. Gently keep loosening the omelet from the pan along the way so that it slips around the pan easily.
Scape Cooked Eggs
Step 4
Allow the omelet to finish cooking undisturbed. Omelet fillings may be added as a "stripe" down the middle of the pan. For proper folding or rolling, avoid overfilling the omelet. Keep the omelet loose in the pan with a couple shakes of the pan
Adding Filliings
Step 5
Tip the pan forward and flip one-third of the omelet back on itself. Slide the omelet onto a plate with the folded edge first. With a tip of the pan, allow the remaining third to overlap on the folded portion of the omelet.
Rolling the Omelet
Single-fold vs. Double-fold - If you prefer, an omelet can be simply folded in half and slid onto a waiting plate. A "single-fold" omelet works well when a lot of filling is included inside the omelet.

Other Eggs-tras!
Omelet Variations
Fill your omelets with delicious fillings according to your taste. Here are a few of our favorite combinations:
Mediterranean Omelet
- Avocado, cheddar cheese, sour cream, salsa
- Brie, sautéed mushrooms, a sprinkle of thyme
- Mozzarella, diced pepperoni, and tomato sauce
- Chile con carne, cheddar cheese, sliced scallions
- Diced bell pepper, onion, zucchini
- Ham slice or dice, cheddar cheese
- Tomatoes diced, and a slather of prepared pesto
- Olive tapenade, diced tomatoes

Fluffy Omelets
Separate the eggs and beat the whites until soft peaks are formed. Carefully fold in beaten yolks and pour the entire mixture into a heated pan. As the eggs cook, the air bubbles will be captured, and an airy omelet created.

Egg White Omelets
These omelets use just the white of the egg and are often preferred for those desiring lower calories or lower fat intake. The egg whites may be frothed, (not beaten, however), prior to adding to the heated pan. The Frittataaddition of herbs, tomatoes, or onion provides good flavor enhancements.

Frittatas and Tortillas
Cousins to the omelet, an Italian frittata, or a Spanish tortilla (see featured recipe below) are similar egg dishes where additions, (vegetables, meat, herbs, or your choice) are added to the egg mixture prior to cooking. The result is a thick, pancake-like egg dish that is flipped halfway during cooking. The "pie" is cut into wedges and served. Two nonstick pans work well for inverting the frittata and finishing the cooking. Use a 10-12-inch heavy-bottomed skillet.

Quiche
Egg SlicerA great quiche has a creamy, custard filling encased in a tender flaky crust. Eggs are combined with milk and/or cream to form a custard-like mixture. Additional ingredients - limited only by the imagination - are added to the mixture or placed in a waiting pie shell. To prevent a soggy crust, partially prebake the shell. Use a removable bottom quiche pan or flan pan for easy presentation. Alternatively, a deep-dish pie dish will perform well for delicious quiches.

Egg Tools
There are all kinds of tools designed for helping enjoy eggs in every form! You'll be inspired by the finds at our store including egg slicers for beautiful salads, egg cups for beautiful presentations, pods for perfect poaching, coddlers, egg rings, and so much more!
Egg Tips
Tip #1: For poached eggs, add a pinch of lemon juice or vinegar to the poaching water; the acid will help coagulate the egg whites' proteins helping the egg keep a better shape. Bring the water to a boil, but reduce to barely a simmer once the eggs have been added.

Tip #2: When dyeing eggs, add a teaspoon of vinegar to the water and food coloring mixture. The vinegar's acid will dissolve some of the eggshell's calcium compounds allowing for greater absorption of the color.
Colored Eggs
Tip #3: Use pasteurized eggs for recipes that have an uncooked egg component. The pasteurization process destroys any potential salmonella bacteria potentially present in raw eggs. Some grocers will carry pasteurized eggs, or, alternatively, egg substitutes sold in cartons are pasteurized.

Egg RingsTip #4: When adding eggs to a hot mixture, temper them first by adding a small amount of the hot mixture to the eggs, then add the warmed eggs to the hot mixture. This will help prevent curdling and separation in the final product.

Tip #5: An egg mixed with a small amount of cream or water and brushed on breads, cookies, or pastries will result in a lovely, shiny golden surface. An egg wash will also help garnishes such as decorative sugars, nuts, or seeds stick to the surface of pastries during baking.

Tip #6: Rinse raw egg from cooking utensils under cold water. Hot water will cook the egg's protein binding it to the utensil's surface.

Tip #7: An egg that floats in water is a very old egg and should not be eaten. The egg floats because the air cell located in the rounded end of the egg gains air and size as the egg ages providing buoyancy.

Q & A's
Q & A LogoQ: Some eggs tout extra Omega-3 and Omega 6 compounds, how are these eggs different?
Hard_Boiled_EggA: Chickens fed flax seed produce eggs with greater quantities of Omega-3 and Omega-6 compounds, essential fatty acids. Flax is high in these compounds and transfer to the egg through the chicken's feed. Omega compounds are thought to have health benefits in triglyceride and cholesterol management.

Q: How can I keep boiled eggs from having a green-tinged yolk?
A:
The green color around the yolk of a hard-cooked, boiled egg comes from too much heat. The yolk is high in proteins that when exposed to too high of a temperature for too long interact with the yolk's sulfur compounds creating a green color. To avoid this, start hard-boiled eggs in cool water, allow the pot to come just to a boil, then remove from the heat. Cover the pot and allow the eggs to stand 15 minutes in the hot water. Cool the eggs in a cold bath water and peel, or refrigerate.

Q: What is the best way to store eggs?
A: Eggs may be kept at room temperature for a few days, but degrade quickly. Refrigeration extends the shelf life of an egg greatly. The ideal storage temperature for eggs is 40ºF. Avoid storing eggs in the door of the refrigerator, which is typically warmer than the central compartments. Store eggs in their original cardboard carton; it helps to maintain a higher humidity environment while reducing odor absorption.

Q: My omelets are not turning out - what's wrong?
Nonstick panA: There are some common issues that arise when making omelets. Here are some troubleshooting tips: (1) If the bottom is browning, but the top is still wet: use a lower heat setting that allows for more even cooking. (2) If the omelet can't be folded, there may be too many eggs for the size of pan. For an 8-inch pan, use a maximum of 3 eggs; for a 10-inch pan, use a maximum of 5 eggs. Also use a modest portion of filling for good folding. (3) If the omelet is sticking to the pan, use a good quality nonstick pan. Keep loosening the omelet from the bottom of the pan during early stages of cooking. A little butter added to the pan will help with sticking and will add a flavor boost.

Cookbook Review
Eggs by Michel Roux. Photography by Martin Brigdale. Copyright 2005. Published by John Wiley & Sons, Inc., Hoboken, NJ.

CookbookWe thought we knew eggs pretty well, but Chef Roux presents a decidedly French perspective on this ubiquitous food that opens us to a new world of flavors and interpretations. Michel Roux clearly has a reverent respect for eggs in all forms and generously shares his secrets for coaxing great flavor from this everyday ingredient. He states, "Like bread, eggs are one of life's most basic and indispensable foods." He includes all the fundamentals for eggs - boiling, poaching, frying, scrambling, and baking. From this knowledge base, he explores a myriad of dishes where eggs are the primary ingredient, and others where eggs provide the essential distinctiveness to the dish as with soufflés, custards, meringues, pasta, and many others. His personal recipes range from eggs as the entrée to eggs as appetizers, snacks, or desserts. You'll find authentic recipes for such classics as Quiche Lorraine (featured below), and Classic Gruyère Soufflé, but you'll also find some creative inspiration as with his Pear & Cinnamon Omelet or Pistachio Crème Brûlée, and many others. The full-color photography generously placed throughout the book is a beautiful complement to the recipes. You'll find this book an enticing, magnificent homage to the humble egg.

Three Tasty Egg Recipes
Recipes excerpted from Eggs by Michel Roux. Copyright 2005. Published by John Wiley & Sons, Inc., Hoboken NJ. Reprinted with permission of the publisher. All rights reserved.

Scrambled Eggs Masala

Scrambled EggsMaking scrambled eggs will never be quite the same once you try this variation. A few simple additions to a basic mixture of eggs and milk turn everyday fare into an extraordinary moment. There's something about the flavors of the onion and cilantro that bring out the best of the eggs in this scrambled dish.

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

Spanish Tortilla with Chorizo

FrittataIn Italy this would be called a frittata, here the chorizo characterizes the dish and shifts it to a different country of origin, Spain. Over an inch in height, and bursting with flavor, this is a hearty egg dish that would fit equally as well at the brunch buffet or as the featured entrée in a rustic supper. Seconds were had by all!

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

Quiche Lorraine

QuicheFor a while, we all over did it on quiche. But, it's time to rediscover what makes quiche so popular. This classic recipe for Quiche Lorraine has all of the original richness included, and what a difference it makes in the results! Each bite invited savoring and deliberate enjoyment. Serve with a garden salad for the perfect lunch or supper.

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

Bridal Registry
Bridal Registry

Plan an "eggs-hilarating" time in your kitchen for sometime soon!
Gwen Uhlig
Cucina Fresca
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