Monday, August 23, 2010

Timely Info on Eggs

With the recall of millions of eggs, it's time to review egg safety and quality. The USDA recently release a study comparing the nutritional value of "factory eggs", uncaged eggs and organic eggs.

The scientific study found that organic or uncaged eggs were no healthier than factory eggs. What is especially interesting is that the factory eggs were safer to eat! So choosing eggs from organic or uncaged chickens is a moral and ethical choice, not a nutritional issue.

Organic eggs haven't been studied for antibiotic content but in general, organic chickens are not dosed with antibiotics unless they are sick, and lose organic designation in this case. Organic eggs were higher in PCB's that factory eggs.

With the recent recall, the important factor is that when the eggs were found to contain salmonella, it was possible to locate the source and make changes.

Don't let eggs stand at room temperature more than 2 hours. Cook foods containing raw eggs to 160 degrees F. and refrigerate foods containing eggs withing two hours. The key to avoiding salmonellosis is safe handling of eggs and egg products.

Friday, August 13, 2010

Everything's Peachie!

Yesterday I taught a peach class at Byerly's Cooking School. Joan Donatelle from Byerly's assisted me and provided Bellinis made with fresh peaches and prosecco for the students. After that the class went very well!

Here's another peach recipe I developed this summer. Just got peaches from the farm stand that are very sweet and juicy and perfect for pizza.

Peachy Pizza on the Grill

Makes 8 servings

2 (3 ounces) packages cream cheese, softened
1/2 cup firmly packed brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1 can (13.8 ounces) refrigerated pizza crust
Ice Cream or whipped cream

Prepare toppings before grilling the crust. Combine the cream cheese and brown sugar in a medium bowl and mix until smooth. Mix the sugar and cinnamon in a small bowl. Peel the peaches and brush with lemon juice to prevent browning.

Unroll the pizza crust onto a floured surface and cut into 4 parts. Flatten each part to a rough square about 6 to 7 inches. The shape may be uneven but this isn’t a problem.

Heat a grill to high. Place one pizza on a greased baking sheet and lightly spray one side of a crust with nonstick cooking spray. Place sprayed side down on grill. Grill 2 to 3 minutes and remove crust. If it sticks, wait 1 minute and try again.

To serve at once, spread 2 to 3 tablespoons cream cheese onto cooked side of crust. Top with peaches and sprinkle with cinnamon sugar.

Return to the grill and cook 2 to 3 minutes or until hot and lightly browned. Cool slightly before serving. Repeat with remaining dough. Serve with ice cream or whipped cream.

Pat’s Tips: You can grill the crust and finish later in the broiler. After the first side of crust is browned, turn and continue grilling until crust is browned. Just before serving, add toppings to crusts.

Place under broiler for 3 to 4 minutes or until heated and lightly browned.

If you haven’t grilled pizza before, experiment with your grill to find the right settings and timing.

Thursday, August 5, 2010

It's time for Peaches

Yesterday I appeared on Showcase MN on KARE 11. As always I felt very welcome and that makes it easy to talk. Here's the link. I'm also posting the recipe here for Peaches Melba Upside Down Cake.

Peach Melba Upside Down Cake

Peach Melba was created to honor Dame Nellie Melba, an Australian opera singer. Now a classic, any dessert containing peaches and raspberries is named peach Melba. In the summer juicy ripe peaches and tangy-tart raspberries contrast with the caramelized topping and tender cake. A little whipped cream makes it complete.


1/4 cup butter, melted
2/3 cup firmly packed brown sugar
2 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/2 cup fresh raspberries

1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
2 eggs, lightly beaten
2 tablespoons milk
1 teaspoon almond extract

Heat oven to 350°F with rack in middle.
Combine melted butter and brown sugar in bottom of 9 x 9-inch baking pan. Toss peaches with lemon juice and add to pan. Add raspberries.
Combine flour, sugar, baking powder, and salt in bowl of a heavy-duty mixer. Add softened butter, eggs, milk and almond extract and beat on Low speed until well mixed. Scrape down sides of bowl.
Increase mixer speed to Medium and beat 2 minutes. Pour batter over the fruit spreading into the corners.
Bake 40 to 48 minutes or until cake springs back when touched lightly. You can test with a toothpick, but only insert it into the cake. Remove cake from oven and cool 5 minutes on wire cooling rack.
You need to remove cake from pan while still warm so topping will come out easily. Loosen edges of cake with small metal spatula and cover cake with a serving plate. Carefully invert the cake onto the serving plate. If any topping remains in pan, remove with spatula and gently spread over cake.
Serve warm or at room temperature. Store cake in refrigerator.