Month: March 2018

How to hard boil eggs

How to hard boil eggs

Hard boiled (actually hard-cooked) sometimes baffle people who want eggs that are easy to peel. There is so much misinformation out there that making good eggs becomes a huge worry. It’s not.

  • It doesn’t matter whether the eggs are fresh or old.
  • You don’t need to prick the end of the shell.
  • You don’t have to chill them much to make them peel. Just run them under cold water until they aren’t hot any more.

The key trick to making easy-peel eggs is that you start them in or above hot water. We tried all three in this longer article last year. They all work great.

Vegetable steamer

eggs in steamer

For us, the simplest way is to put a vegetable steamer in a pan, and add water till it is just below the bottom of the steamer. Bring the water to a slow boil, and quickly lower the eggs onto the steamer using a slotted spoon.  Cover and cook for 10 minutes.

Then run cold water into the pan, drain it and run cold water in again. Then, refrigerate them until you want to dye them, devil them or eat them.

Instant Pot

eggs in IPYou can make one or two dozen hard cooked eggs at once if you have an Instant Pot or other counter top pressure cooker. Just place a cup of water in the pot, and put your eggs on top of the trivet above the water.  Seal the pot and pressure-cook for 8 minutes.  Do not allow any cool-down time after the 8 minutes as the eggs will continue to cook. Release the pressure immediately, lift out the inner pot and run cold water into it. Rinse and run cold water on them again. They are then ready as above.

Boiling water

You can do this same trick in a pan of slowly boiling water. Bring the water to a boil and then quickly lower the eggs into the water and cook for about 10 minutes. Drain and cool as above.

3 cut open

This photo shows eggs cooked in the vegetable steamer, in a pan and in the Instant Pot 

How to fail

boil failYou can fail and get unpeelable eggs by starting them in cold water whether in a pan or on a trivet. You will also find them slightly harder to peel if you overcook them beyond 10 minutes. The yolks will become quite hard, and the eggs will be less flexible when you try to peel them.

Remember: start with boiling water!

That’s it!  Enjoy your holidays!

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Knot Norm’s: Best lobster roll in the state

Knot Norm’s: Best lobster roll in the state

If you want one of the best lobster rolls in New England (and probably the very best) you need to eat at Knot Norm’s: a new restaurant cum caterer along the harbor in South Norwalk. While the façade may be unprepossessing, the food is superb and Chef Jay LeBlanc really knows what he’s up to. The restaurant is at 10 1st Street, just around the corner from Seabreeze Ave. If you’ve gone to Harbor Lights, this is just around the corner.

The menu at Knot Norm’s is straightforward, but everything on it is excellent. In addition to the above-mentioned lobster roll, they have fried oysters, fried chicken, steak and cheese, brisket, BLT and pork belly rolls. Other entrees include roasted oysters,  fish tacos, fried chicken wings and beet and apple salad.

They also have a large number of bottled craft beers and a number of wines. On tap were Allagash White and Allagash Hoppy Table.

They also have various daily additions, which on Tuesday included clam chowder, potato-leek soup and lobster bisque. We had to try the Chowder ($8): it was served with frizzled onions and chives on top as well as the usual oyster crackers. The soup was thick without being gluey, full of potatoes and plenty of clams and was absolutely delicious.

Platter

But to get to the main event: the Lobster Roll is simply amazing. The lobster is steamed and then the shells removed and the lobster poached in butter. The lobster is served on a traditional toasted New England hot dog roll, with that same lobster butter poured over it. You also get a large bowl of potato chips, lemon, coleslaw and pickles. And, according to the chef, you get an entire lobster on that roll, about 6 oz of delicious lobster. You’ll probably never have a better lobster roll. And it is only $23.

blintzes

And if that isn’t enough (and it was really filling) it turns out that the chef tries out new dessert ideas on Tuesdays, and I got to sample a delicious Cheese Blintz made by rolling out those same hot dog buns, sprinkling them with cinnamon and sugar, spreading sweetened cheese on them, rolling them up and toasting them briefly. They were served with strawberries, blueberries and whipped cream. Utterly amazing!

Here is a restaurant you simply have to go try! The food is terrific and the service excellent. The restaurant is small: about 16 seats, but there will be more outside as the weather warms. Tables turn fairly rapidly, I would expect because the menu is fairly limited. Parking is on-street and you may have to hunt a bit if it is busy. The 15 minute parking sign is not enforced at night.

The waitress told me that next time I really had to try the Lobster Bisque: unlike most bisques, this one has pieces of lobster floating in it!

 

The Grille by Thomas Keller on Seabourn

The Grille by Thomas Keller on Seabourn

Chef Thomas Keller is a consultant to Seabourn Cruises, and has created unique high-end restaurants on each the of larger ships. Keller is best known, of course, for his well-regarded French Laundry in Yountville, CA and Per Se in Manhattan.

While “The Grille by Thomas Keller” does not aspire to the nine courses you find in his land-based restaurants, it is an extremely good restaurant, especially since the standard ship dining room serves excellent 4-course meals every night. The Grille is smaller, however, and you must make reservations in advance. In fact you can make them on-line as soon as you have booked your cruise, as the restaurant is very popular and getting reservations once you are on board is very difficult. Repeat visits are nearly impossible to obtain.

seating

Literature provided in each room includes a booklet on the purveyors Keller uses for his floating gourmet experience. Farms, orchards, seafood, chicken, smoked meats, veal, cheese, beef and olive oil are all spelled out. (There is also a booklet on Spa and Wellness by Andrew Weil which is utter bull-pucky and can be discarded.)

Dinner at the Grille is served from 6pm to 9pm nightly and consists of starters, plates, sides and sweets, each served impeccably by an experienced staff.

iced veggiesOur dinner began with a dish of fresh vegetable on ice.

There is an element of theater to presentations in the Grill, with a number of dishes prepared table side. At our table, an order of Caesar salad was nearly a 3 act production, but quite entertaining, and the resulting salad was indeed very good.

 

They also prepare Dover Sole Meuniere at table side, as we noted when the next table ordered it.

Our other starter was a “Double Consomme ‘Celestine’,” with Black Winter Truffles and Julienned Crepes. Like most soups in the Seabourn dining rooms, the waiters bring you a bowl with the dry, floating ingredients and then pour in the soup liquid.

 

This was a light but really rich and flavorful soup that we picked because our main course was quite rich. The definition of “Celestine” is “heavenly,” and it was that good.

 

One of our entrees was dubbed “Elysian Fields Farm Lamb Medallions with Herb Crust,” and the lamb as tender and juicy as any you could imagine. It was prepared table-side, to the extent that they poured sauce over the lamb. As noted, it was delicious.

Our other entrée was Lobster Thermidor,  which amounts to lobster out of the shell served with a creamy sauce made with cream, vegetable and mushroom stocks, and a few croutons.

thermidor

Here is a typical recipe. While we didn’t get much in the way of table-side theater, this was one of the best lobster dishes we have ever had.

We also shared a side vegetable dish of excellent, multicolored buttered carrots.

 

Finally, our dessert was a gorgeous and delicious Lemon Meringue Tart, and since my birthday was the previous week, it came with a candle.

Dinner at the Grille is a delightful experience with superb service. However, the menu changes little during the week (the lamb wasn’t on every night) so if you are able to return, you may have to plan from the same menu. They are, however, delivered daily to your room for that purpose.

Other Keller influences

Once each week, the main dining room has a special Chef’s Dinner. On that same day, the secondary restaurant, called the Colonnade has a single menu dinner by chef Keller, consisting last week of Waldorf Salad, Grilled “RR” Ribeye, Cypress Hill Humboldt Fog cheese with wild flower honey and country bread, and Chocolate Silk Pie.

The service is “Family Style” meaning that they bring one platter for the whole table. Since most people on a cruise are just couples, this isn’t very significant, but cute. This is modeled on Keller’s Ad Hoc restaurant in Napa. The kitchen staff also shouts out the order numbers, which is even sillier when everyone is getting the same meal. While we loved the beef, cheese and dessert, the Waldorf salad was rather weird, with just a few ultra-thin slices of apple mixed with the lettuce, celery, nuts and currants.