July 20, 2012 |
First peanuts, now eggs. Doctors have reversed allergies in some children and teens by giving them tiny daily doses of problem foods, gradually training their immune systems to accept them. In the best test of that method yet, about a dozen children were able to overcome allergies to eggs, one of the most ubiquitous foods, used in everything from pasta and veggie burgers to mayonnaise and even marshmallows. Some of the same doctors used a similar approach on several children with peanut allergies a few years ago. Don't try this yourself, though.
June 21, 2012
Cooking spray, such as Pam 8 eggs 2/3 cup all-purpose flour 2 cups whole milk Dash of salt and white pepper 1/2 cup pesto 1 cup cooked chopped spinach, squeezed to remove excess water 1/4 cup chopped sun-dried tomatoes in oil 2 cups grated mozzarella or other cheese Hollandaise or cheese sauce (optional, for serving) 1. Preheat oven to 350 degrees. Line a 15½-by-10½-inch jelly roll pan with nonstick aluminum foil.
June 14, 2012
2 tablespoons butter 8 eggs, lightly beaten 2 cups broccoli rabe pieces (1 inch), blanched Salt and freshly ground pepper 4 Italian sandwich rolls (Sarcone's are recommended) 8 slices provolone cheese 1. Melt the butter in a large skillet over medium-high heat. Add the eggs and cook, stirring often. Just before the eggs are set, stir in the broccoli rabe and cook the eggs for 1 minute longer. Season the egg and broccoli rabe mixture with salt and pepper to taste.
June 11, 2012 |
Question: I got an e-mail that described using egg whites to treat a bad burn. It said the collagen protein in egg whites helped heal the burn. Is that really true? Answer: No, it's not. Placing egg whites on a second-degree burn (blistering skin) or a third-degree burn (a burn through the entire thickness of the skin) places the person at high risk of salmonella bacteria entering through a defect in the skin to cause illness. Salmonella bacteria are commonly found in raw eggs, and burned skin acts as an excellent culture medium for all sorts of bacteria.
June 9, 2012 |
With Congress launching debate on a new farm bill, there's no better time for Pennsylvania's congressional delegation to bring some sizzle to a major reform affecting one of the state's biggest farming sectors. As the nation's third-largest egg producer, Pennsylvania has a major stake in a proposal introduced last week in the Senate — and already gathering sponsors in the House — that would improve living conditions for egg-laying chickens. Following the lead of several states, the federal push to gradually shift all U.S. farms to larger cages for more than 250 million hens crammed into spaces so tight they can't spread a wing has been getting bipartisan backing.
June 1, 2012 |
DON'T LOOK NOW but your next-door neighbors may be swappers. We're not talking swap as in swing, unless your idea of swinging involves habanero jelly. These swappers trade in edible goods — homemade, homegrown, home-brewed or even foraged currency — exchanging whatever they've brought to the table one-to-one for others' delicious treasures. Although bartering is nothing new — it's likely prehistoric cave dwellers traded jerked woolly mammoth meat for dodo eggs — there is a growing movement of passionate foodies intent on sharing the wealth.
May 24, 2012
1 dozen eggs 6 tablespoons mayonnaise 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1/4 cup sweet pickle relish 5 strips of cooked bacon, crumbled 1/2 teaspoon hot sauce 1. Place the eggs in a pot of water. Bring water to a boil and then turn off heat. Let the eggs rest in the water for 15 minutes. 2. Peel the eggs and cut in half vertically. Remove the yolks and place in a bowl.
May 3, 2012
16 ounces fresh baby spinach or 1 (12-ounce) bag thawed frozen leaf spinach 2 tablespoons unsalted butter 1 onion, preferably Vidalia, finely chopped 6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shitakes, white button) thinly sliced 1 clove garlic, very finely chopped 1/3 cup heavy cream 1/8 teaspoon freshly grated nutmeg Coarse salt and freshly ground black pepper 4 large eggs 2 tablespoons finely grated Parmigiano-Reggiano chees (?
May 3, 2012 |
It's a beet, minus the root. Chard is a relative of the beet, but puts its energy into producing tender leaves and crunchy stalks instead of its root. Generally, any flavor that works well with spinach will partner with chard: butter, lemon, cream, garlic, shallots and vinaigrette. Try it in this easy quiche. Rainbow Chard, Bacon and Brie Quiche Makes 6 servings 1 prepared uncooked pie crust 8 ounces bacon, cut into small chunks 1 small yellow onion, diced 6 cups chopped rainbow chard (about ?
April 26, 2012 |
Much as I love a big, beefy steak on the grill, sometimes I need something lighter. My new favorite is cauliflower — sliced into two thick "steaks. " In this recipe, I've topped them with poached eggs and truffle oil, creating a delicious sauce. Grilled Cauliflower Steaks With Poached Eggs and Truffle Oil Makes 2 servings 1 large head cauliflower Olive oil Salt, ground black pepper 1/2 teaspoon garlic powder Juice of 1/2 lemon 1 tablespoon vinegar 2 eggs Truffle oil (or truffle-flavored olive oil)