The Great Chef

If you are one of those special beings who can understand the greatness of eggs then we have something in common. I have probably said this before but I love eggs. They are one of my favorite ingredients by its versatility, nutritional goodness and delicate flavor. On many occasions, they can represent a fast meal. Not in this case, though. If you are reading this looking for a 10 minute recipe you can pass to the next link on your web search. All perfect things take time to accomplish and these scramble eggs are no different. The technique used is French (what else, right?) and it consists in cooking the eggs really slowly. That way they will remain creamy and soft, almost like a paste. For two people, beat four eggs, 2 tablespoons of milk (or water), a pinch of salt and white pepper. In a sauce pan, melt 2 tablespoons of butter over moderate heat. When the butter is melted, add the eggs and start stirring with a rubber spatula. Keep stirring. For the next couple of minutes nothing wi...

Do you know the feeling of trying to organize the freezer and start finding containers with unknown content? If that never happen to you it is probably because you are not as compulsive as me regarding food waisting. My fridge and freezer tend to turn into a "leftovers refugee camp" more often than desirable. And if that might mean that my creativity has to be active, it also means that sometimes I ran out of space to store everything else. At that point, I land on planet earth and eat what is eatable, discard what I should not have saved in the first place and, finally, can have my freezer/fridge organized the way I like. Yesterday was one of those "land on Earth" days. I open the freezer to figure out what I was going to cook for dinner and I started to notice a significant number of containers, some with their content identified, other completely anonymous. My eyes landed on one, next to a package of whiting fillets, that said "scallops stock".  I had m...