Grandma's Italian Comfort Food: Peppers and Eggs

Whenever I make peppers and eggs I think of my grandmother. Grandma Palanza's were delicious, especially in a sandwich she made for me one day. I was moving from Cape Cod to Syracuse, NY, and stopped by her house to visit and say goodbye. Being one of 65 grandchildren those of us that lived a distance from her didn't have a lot of one-on-one time. We were usually a big crowd gathered together to celebrate a special occasion. Grandma was an hour away in Mansfield, so when I got my license I made a few trips to visit her. This was one of those times when it was just the two of us. We spent the evening talking about family, food, and this new adventure in my life.

When I set off the next morning she made me a pepper and egg sandwich that she'd wrapped in the plastic bread bag. I'm pretty sure grandmothers invented re-cycling. I pulled it out in Albany and can still recall the taste of that delicious creation. Is there anything better than homemade food while you're on the road? I don't think so. When I looked at that plastic bag my heart was touched by the love, kindness, and care that she bestowed on me, her grandchild. While I was one of many, having this time alone with her made me feel very special. She always loved hearing about what you were doing, what the rest of the family was up to, and sharing stories about her own children. It was quiet and intimate, which is a treat when you come from such a large extended family. It gave you the opportunity to see a quieter side of Grandma, and get to know her a bit better. She shared deeper feelings than one usually does when in a large crowd.

After eating the sandwich, I realized that I'd left my Nikkormat camera at her house. I pulled over at the next rest stop and called her. Yes, we had to use a pay phone in those days. She had the camera, and assured me that she would pack it carefully and send it to my new address. I'll admit I was a little nervous and unsure of it arriving in one piece. What did Grandma know about packing up a fancy camera? Actually, she knew a lot. A week later I received the box. She had carefully wrapped the camera, then packed it with rags and newspaper (no foam pellets then either), and it arrived without a scratch. That box had a lot more than just my camera in it.

So to make peppers and eggs like Grandma:

Slice 2 medium green peppers into 1/2 inch slices. Saute them in olive oil. Be sure the pan is pretty hot so you can brown up the peppers nicely. Salt and pepper to taste. Remove from the pan and set aside. I spray the pan with a little cooking spray. Beat 6 eggs in a bowl (I use Pete and Gerry's Organic), then add to the warmed pan. Sprinkle with a small handful of grated percorino romano cheese.  As the eggs start to set up, add the peppers back into the eggs and finish cooking to your liking. Serve on your favorite bread. I used Bays Multi-grain English muffins.

Thanks, Grandma. xo

(Photo by Alexandra Iseman)

Coincidental Egg Moment

Yesterday I read a sweet post about Dippy Eggs and Soldiers on the food blog, Kiss My Spatula. The blog is the creation of 'G', who's a clever writer, and an accomplished photographer. The egg preparation she posted was new to me, but as I was soon to learn not for my daughter. This morning I made her two eggs (organic, of course), prepared over easy. She ate the whites, then used the crust of her toast to dip into the yolks.

What a coincidence, her own version of Dippy Eggs and Soldiers. I showed her the post on Kiss my Spatula and she said, "I've heard about those. When I was little I saw a story on PBS Kids about a family who lived on a farm and made them." Which makes sense, since farm fresh eggs are the most delicious you'll ever taste, and best eaten soft-boiled, or over easy. That's why I use organic, or local farm fresh eggs when I can find them. The chickens are raised in a clean and humane environment, fed a healthy and wholesome diet, and allowed to run around and be chickens. 

Growing up we collected the eggs from my great grandmother's chickens, who were certainly free roaming birds, and I remember how delicious they were. Plus, she always gave us a Hershey's chocolate bar (full size) for our effort, so who could say no when she handed you the basket. I'll admit I was a little afraid of those chickens pecking me to death, but happy to report that I came out of the  coop unscathed. So, maybe healthy chickens are happier chickens, and for sure their eggs taste better.

Farmers markets are a great source for finding locally produced eggs, and for my New England followers, I've been eating Pete & Gerry's for years, which can be purchased in the supermarket.

Ally's photo of her breakfast before she dipped.

Yesterday's egg salad becomes today's lunch

Yes, yesterday's recipe for egg salad is being served up for lunch today!

Tossed  Salad:
Organic mixed mesclun greens (or what ever greens you like)
Sliced beets (cut into strips)
Organic cherry tomatoes (sliced in half lengthwise)
Peas (frozen organic that I nuke in water for about 2 minutes, then drain)
Baby Carrots (sliced)
Kalamata olives (pitted and sliced)
Pecorino Romano cheese (a healthy sprinkle)
Chopped fresh basil (optional)

Prepare your salad ingredients and then toss with extra virgin olive oil, a little balsamic vinegar, and a dash of red wine vinegar.  Salt and pepper, to taste. Always go light on the vinegar, as you can easily add more.  A good salad should not be overdressed.  If you have a lot of excess oil and vinegar in the bottom of your salad bowl, then you've overdone it.  So start out light and taste as you go along.  Transfer the tossed salad to a serving bowl and top with a scoop of egg salad. Enjoy!

If you have any questions about any of the recipes please use the comments box, or link, below to submit your question.

Perfect Egg Salad

Years ago my sister shared the British method for cooking the 'perfect' hard boiled egg.  The result is a tender white with a bright yellow yolk. You'll never see that green edge on the yolk that commonly occurs from overcooking the eggs.  It hasn't failed me yet, so I've put together an egg salad recipe using this foolproof cooking method.

Egg Salad
12 eggs (organic are best)
2 stalks of celery
1/4 white onion
1/3 cup Hellmann's mayonnaise
1 tsp yellow mustard
1 tsp celery salt
2 tsp curry powder (optional)
Salt and pepper to taste


Place 12 eggs in a pan and fill with water covering the eggs by a few inches  (Brits keep their eggs at room temperature, but cold eggs work just fine)

Bring the pan to a boil and then turn off the heat and place a cover on the pan.  Let stand for 18 minutes.  Bring pan to sink and drain most of the water then add ice to cool.

Chop celery, that has been peeled and trimmed, to a dice.  Chop white onion to a fine dice.  Set aside.  Peel your eggs and chop them in a bowl using a pastry chopping tool, or you can use one of those hand choppers.   Add the diced celery and onion.

Mix in the mayonnaise, mustard, celery salt, and curry powder (if desired). Salt and pepper, to taste. Serve on a toasted baguette or use for finger sandwiches.  Add a scoop to a tossed salad.

A perfectly cooked egg makes all the difference when making egg salad. Enjoy!
If you have any questions about this recipe, or any others on this blog, please use the comment box, or link, below to submit your question.