All About Eggs

by Samantha Scott
( April 18th, 2014 )

I ran across an article recently highlighting a new cookbook by Michael Ruhlman that is all about eggs. Considering Easter is right around the corner, I wanted to write my own appreciation post for this quite extraordinary food!

Fresh Eggs

Remember that scene in Sabrina when Audrey Hepburn is back from cooking school in Paris (or was it finishing school?) and has learned how to elegantly crack an egg with one hand, not spilling a drop? “It’s all in the wrist” she says to Humphrey Bogart, mimicking her teacher.

I’ve tried that many times and made many messes.

That scene to me illustrates both the simplicity and complexity of eggs. These lovely fragile little things can do so very much! They’re essential in cakes and cookies, you need them to make meatballs and meatloaf, you can cook them on their own fried, scrambled, poached, hard-boiled, you can coat virtually anything you might want to fry in them…I mean these little dudes are seriously powerful.

Eggs for cooking

Which came first? The Spatula or the Egg?

When did people first discover they could cook eggs for food? Well since forever according to Early humans discovered that they could gather eggs  for consumption before they hatched. They also realized that doing this did not prevent the egg layer from producing more, therefore ensuring a steady food supply. Once fowl became domesticated this knowledge helped in establishing farming and agriculture as humans gradually became more domestic and less nomadic. Some of the first documented instances of eggs being used as an ingredient in baking come to us from Ancient Egypt, where baked goods were a luxury enjoyed by the nobility.

Breakfast Egg

Since then, we have discovered a multitude of uses, including raw. That’s right, eggs are not actually as dangerous as your mother said they were. Of course it matters where you get them, fresh is best and from a reputable source. But raw eggs are not quite as scary as they were once thought to be. So if you want to make a Rocky-esque protein drink…go for it. Just promise me you’re blasting Eye of the Tiger while doing so.

Happy Easter!

Photo Credits

Egg Assortment: Rob and Stephanie Levy via Flickr

Eggs for Cooking: JFXie via Flickr

Fried Egg: Snow Pea & Bok Choi via Flickr

Eat Well, Travel Well ~ Samantha

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WanderFood Wednesday: Traditional Easter Food

by Samantha Scott
( April 15th, 2014 )

Traditional Easter food hasn’t changed a whole lot over the course of time. The holiday is celebrated all around the world and every culture has variations on the same Easter food. But no matter how different the variation may be, the food served on Easter is both religiously and historically significant.

Hot Crossed Buns Hot Crossed Buns

Bread is, not surprisingly, a major component of the Easter meal. Often sweet in taste, they are typically some kind of variation on Hot Crossed Buns, like Pinca, from Croatia. I will be attempting to make this on Saturday, pictures to come!

The foods represent both a historical and religious significance, as well as a seasonal significance. Eggs for example are symbols of birth, or rebirth as the case may be, and lamb is often served because it was one of first fresh meats available at the beginning of spring. Lamb also has historical significance as, in hopes of being “passed over” during the many plagues that Europe suffered, Jewish homes would paint on their doors with the blood of a sacrificed lamb. Lambs also have a strong symbolic presence in Christianity. They were considered to be the one animal the devil could not transform into, and so held a certain reverence within the faith.

Roast leg of lamb was always a staple for Easter dinner while I was growing up. Lamb is a wonderfully flavorful meat, so you don’t really need to do much to it, which makes it ideal for large family gatherings. I asked my grandmother how she used to prepare it: simply rub the meat with olive oil, use a couple cloves of garlic and some rosemary, tucked right into the meat so that the flavor really comes alive, and roast! Simple yet delicious.

And because I am a big fan of bridging the gap between old and new, you can pair any of these traditional offerings with an innovative Easter cocktail! I can’t wait to try some of these Easter cocktails from WanderLush!

Do you stick with traditional Easter food around your table or do you mix it up? Maybe a bit of a combination?

It’s WanderFood Wednesday! Share a link below to your blog and join the WanderFood community!

Eat Well, Travel Well ~ Samantha

Photo Credit

Hot Crossed Buns, by Nick Saltmarsh via Flickr

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The Best Ice Cream in San Francisco: My Search Begins

by Samantha Scott
( April 11th, 2014 )

When one sees a sign that says “The Best Ice Cream in San Francisco” followed by the words “locally made” one simply has to check it out. I did exactly that over the weekend and boy was I rewarded for my curiosity!

Norman's Ice Cream San Francisco

Norman’s Ice Cream, in the Fisherman’s Wharf neighborhood of San Francisco is a classic hole-in-the-wall find. Founded in 2001, this tiny little shop specializes in a variety of ice cream related goodies including smoothies and hot fudge Sundaes (winner: Best Hot Fudge Sundae, 2011; SF Weekly). While I didn’t try a sundae, I would agree that this is some of the best ice cream in San Francisco I’ve encountered. A perfect offering for these hot Spring days (and we don’t exactly get many in San Francisco! Lately the fog has been rolling in with a vengeance at the end of the day).

Colorful and cheerful it’s the type of place that I love stumbling upon. It has a quirky sensibility coupled with a “little-engine-that-could” personality. Chugging along with a big smile despite being squished next to an enormous Cannery, and opening out into a tucked away square.

So many delicious choices!

Norman's Ice Cream Menu

I ordered a strawberry ice cream in a waffle cone and it was DELICIOUS. I love strawberry ice cream when it has a nice sugariness, prominent natural strawberry flavor and sizable chunks of the fruit. Norman’s delivered on all accounts. Besides the ice cream, it was one of the best constructed waffle cones I’ve ever had. Almost no drips!

Ice Cream Cone from Norman's San Francisco

As much as I loved the strawberry ice cream I was disappointed that I ordered it before I noticed a bright purple concoction in the case to my left. Looking like something out of a cartoon, it was called”Ube” just sitting there chilling out (heh heh) next to the Chocolate Caramel Crackle. PURPLE YAM ICE CREAM everyone. My foodie curiosity will not be satiated until I go back and try it.

Norman’s Ice Cream Selection, including Purple Yam. It’s PURPLE. I can’t get over it.

Purple Yam Ice Cream

As we enter into Summer, my search for the best ice cream in San Francisco will be heating up (no pun intended. I’ve reached my pun quota for this post already). Yes, even though what we have for “summer” in San Francisco what Mark Twain famously called “the coldest winter he ever spent.” Any suggestions on where I should try next?

Eat Well, Travel Well ~ Samantha

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