Like many of you, I abandoned the dream of finding one surefire method for making consistently perfect hard boiled eggs some time ago. After trying a few too many “foolproof” tricks with spotty results, I relegated easy-peel eggs to the same category as unicorns and cheap airfare: nice to fantasize about, but if they were truly real, you’d think we’d have heard about it by now.

But that’s the thing about myths — just when you’ve thrown your hands in the air and walked away, something new comes along to rekindle your hope.

For me, that something new was my pressure cooker and a friend’s improbable suggestion that I try using it to make a batch of eggs. Just like that, the dream was alive again.

I’ve actually been sitting on this revelation for a few months now just because I didn’t trust the evidence of my own eyes: Two eggs or a dozen, fresh eggs or weeks old, white eggs or brown eggs, it didn’t matter. The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg.

There are a few theories for why this is. Some say that, similar to steaming eggs, the pressure cooker forces steam inside the egg’s shell during cooking, causing it to separate from the egg white. Either way, it works. Making hard-cooked eggs in the pressure cooker is the only method I’ve found that has worked for me every single time.

I based my eggs on the popular “5-5-5” method for hard-cooked eggs in the Instant Pot. The idea is to put your eggs into a steamer basket and seal them inside your pressure cooker along with a cup or so of water. It takes about five minutes for the cooker to come up to high pressure, five minutes to cook the eggs, and then five minutes of natural pressure release before removing the eggs from the cooker — hence the “5-5-5” method.

I found that this basic formula worked just fine, though it typically takes my pressure cooker closer to 10 minutes before fully pressurizing.

I also decided that I like the texture of 4-minute eggs better than 5-minute eggs. At four minutes, the whites are firm but soft and the yolk is cooked through but still creamy; at five minutes, I felt like the whites started to become rubbery and the yolk was a little chalky. Give it a try both ways and see which you prefer.

Also, for those of you with stovetop pressure cookers, I recommend a quicker 3-minute cook time. Stovetop pressure cookers can reach a higher pressure than electric cookers and tend to cook food more quickly. (For reference, a friend of mine tested this recipe with her stovetop pressure cooker and her verdict was that 4-minute eggs were fine, but tasted slightly overcooked.)

The only un-perfect thing about this way of hard boiling eggs is that, every so often, one of the eggs will crack its shell during cooking. When this has happened to me, it’s usually been during the 5 minute “natural release” period after the eggs are already cooked, so the crack is only superficially cosmetic.

If your eggs seem to be cracking more often, or are cracking earlier during cooking before the whites are set, try cooking them at low pressure instead of high pressure. My own tests at low pressure gave inconsistent results, but every pressure cooker is a little different and you might have better luck with yours.

Did you know? Older eggs are easier to peel than fresh eggs. If you are planning to make hard boiled eggs and want to make sure that the eggs are easy to peel, buy your eggs at least a week ahead of time (two weeks even better, they'll keep).

If you need easy-to-peel eggs and you have fresh eggs, you might want to try steaming the eggs for 15 minutes. Pour an inch of water into a pot and insert a steamer basket. Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes (more or less, check!).  Or if you don't have a steamer basket, steam the eggs in a half inch of water. The steam penetrates the shell a bit making the eggs easier to peel. You can also steam eggs in a pressure cooker!

If you've boiled a batch of eggs that you are now finding difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while. The water often seems to seep in enough under the shell to make the egg easier to peel.

Here is the stovetop method…

1. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.

2. Heat the pot on high heat and bring the water to a full rolling boil.

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.

3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.

If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off.

Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more.

Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it.

If I'm cooking a large batch of eggs, after 10 minutes I'll sacrifice one to check for doneness, by removing it with a spoon, running it under cold water, and cutting it open. If it's not done enough for my taste, I'll cook the other eggs a minute or two longer.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.

4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water.

I find it easiest to peel the eggs under a bit of running water.

The best way to store hard boiled eggs is in a covered container in the refrigerator. Eggs can release odors in the fridge which is why it helps to keep them covered.

They should be eaten within 5 days 

Source: Simplyrecipes.com

In most English-speaking countries except for the US and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies even in the UK. Some cookies may also be named by their shape, such as date squares or bars.

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.

With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the Jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word "koekje" was Anglicized to "cookie" or cooky. The earliest reference to cookies in America is in 1703, when "The Dutch in New York provided...'in 1703...at funeral 800 cookies...'"

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.

Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked.

A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion.

Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.

A cookie is a baked or cooked good that is small, flat and sweet. It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc. Cookies are broadly classified according to how they are formed, including at least these categories: 

Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers) and cut into cookie-sized pieces after baking. In British English, bar cookies are known as "tray bakes."  Examples include brownies, fruit squares, and bars such as date squares.

Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies, oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies. This may also include thumbprint cookies, for which a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip.

Filled cookies are made from a rolled cookie dough filled with a fruit or confectionery filling before baking. Hamantash are filled cookies.

Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies. Some cookies, such as hermits or biscotti, are molded into large flattened loaves that are later cut into smaller cookies.

No-bake cookies are made by mixing a filler, such as cereal or nuts, into a melted confectionery binder, shaping into cookies or bars, and allowing them to cool or harden. Oatmeal clusters and Rum balls are no-bake cookies.

Pressed cookies are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking. Spritzgebäck are an example of a pressed cookie.

Refrigerator cookies (also known as icebox cookies) are made from a stiff dough that is refrigerated to make the raw dough even stiffer before cutting and baking. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Pinwheel cookies and those made by Pillsbury are representative.

Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter. Gingerbread men are an example.

Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet filling. Fillings include marshmallow, jam, and icing. The Oreo cookie, made of two chocolate cookies with a vanilla icing filling, is an example.

Cookies also may be decorated with an icing, especially chocolate, and closely resemble a type of confectionery.

This week we are focusing on the wonderful options for summertime cold soups. While most think of soup as fall and winter seasonal dishes, summer is a great time for soup, especially cold soup. The great thing about summertime soups is that they can be sweet or savory. It’s a great way to take advantage of all the vegetables and produce from your garden or the local farmers market.

The origins of soups – Soup is considered to be as old as the history of cooking. In times when food was scarce, dumping various ingredients into a pot to boil was not only cheap, it was also filling. Its simple constitution made it accessible to the rich and poor alike, and simple ingredients made it easy to digest for both the healthy and sick. Each culture adopted its own variation with the ingredients on hand, such as Spanish gazpacho, Russian borscht, and Italian minestrone, but the basics remain the same.

Cooking soup - Cooking soup held certain appeals and advantages to our culinary ancestors. Unlike the hot air rising from a roasting fire, boiling water comes into full contact with submerged foods. This allows for a quicker cooking time and more complete cooking. It also opens up foods to new flavors. For instance, cereal grains release starch into the liquid and cause it to thicken. Combining several ingredients and allowing them to mix together creates a new flavor. Soup allows certain animal parts, particularly bones, not to go to waste because boiling them extracts a natural flavor. Some inedible plants, such as acorns, become consumable after boiling away poisons or undesirable flavors.

Effects of soup on society - Historians believe soup served as the foundation for the first public restaurants in 18th century Paris. Soups such as broth, bouillon and consommé made their debut in these “restoratifs,” the word from which we derive “restaurant.” (I Love Soup, 2011) Here are some great ways to integrate the Bellisari’s family of products in summertime soups.

Chilled Calabrian and Sweet Tomato Gazpacho 

Serves 4-6

Ingredients:
5 medium sized ripe tomatoes, chopped (use the best quality and freshest you can find)
1 jar Bellisari’s Calabrian Pepper and Sweet Tomato Fennel Spread
1/2 cucumber, chopped
1 red bell pepper (yellow or orange will also work if needed)
2 cloves garlic
1/4 cup water
Dash cayenne pepper, or to taste (optional)
2-3 Tbsp. fresh parsley or cilantro, chopped
1 avocado, diced

Directions:
Blend together the tomatoes, Bellisari’s Calabrian Pepper and Sweet Tomato Fennel Spread, cucumber, bell pepper, garlic, water and cayenne pepper until smooth (or until just a little chunky, if you prefer your gazpacho to have a bit more texture!)

Next, gently stir in the diced avocado and chopped parsley, stirring to combine well.

If possible, chill your raw gazpacho for at least two hours to let the flavors mingle and fully develop and combine. You might want to taste and adjust the seasonings to taste. A little squeeze of lime or lemon or a touch of salt can help bring out the flavors even more. Serve your gazpacho soup chilled or at room temperature and enjoy!

Spicy Mango Balsamic Ginger Soup
Serves 4-6

Ingredients:
2 large mangos, peeled and destoned
½ jar Bellisari’s Balsamic, Shallot & Black Garlic Spread
1/2 onion, chopped
1/2 cup cold water
1-2 small chili peppers, minced (or to taste)
Juice from 1 lime
1/2 tsp. grated or minced ginger

Directions:
Process all ingredients together in a blender until smooth and creamy, adding a bit more or less water as needed. Chill before serving.

Chilled Cucumber Soup

Serves 4-6

Ingredients:
1 jar Bellisari’s Blue Cheese, Honey and Shallot Spread
1 cup vegetable broth
2 English cucumbers
4 green onions
2 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh parsley
4 tsp. fresh lemon juice
2 tsp. salt

Directions:
In a large bowl, combine Bellisari’s Blue Cheese, Honey and Shallot Spread and vegetable broth; set aside. In a food processor, purée 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley. Add the cucumber mixture, fresh lemon juice, and salt to the Blue Cheese mixture; whisk to combine. Stir in 1 more peeled, diced English cucumber and 2 more sliced green onions; refrigerate for 1 hour.

Chilled Strawberry and Fig Soup

Serves 4-6

Ingredients:
1/2 jar Bellisari’s Blistered Jalapeno and Fig Spread
2 pounds strawberries - (approx. 2 3/4 pints)
1 1/2 cups vanilla yogurt
1/2 cup orange juice
1 Tbsp. lemon juice
3-4 Tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
Garnish (Optional)
Mint
Orange zest
Whipped cream

Directions:
Add all of the ingredients to a blender and chop then liquefy/puree until smooth. For a thicker soup, add more yogurt, for a thinner soup, add more orange juice with another pinch of sugar as needed. May serve soup immediately but even better chilled for at least 2 hours. Before serving, taste and add additional sugar if desired as the sugar tends to mellow after being chilled. Garnish as desired.

Chilled Saigon Carrot Soup

Servings 4-6

Ingredients:
2 Tbsp. olive oil
½ jar Bellisari’s Saigon Street Sauce
1 large onion
4 cup chopped carrots
3 cloves garlic
1 Tbsp. sugar
¾ tsp. salt
½ tsp. curry
1/3 tsp. cayenne pepper
1 Tbsp. lemon juice

Directions:

Make the soup: Heat oil over medium-high heat, add the onion, carrots, and garlic, and cook for 5 minutes. Add the Bellisari’s Saigon Street Sauce, sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender -- about 15 minutes. Puree soup in batches in a blender or food processor until smooth. Stir in the lemon juice and chill.

After my trip to Nashville I am obsessed with southern cooking. I could not get enough of the shrimp and grits, fried green tomatoes, biscuits and hot fried chicken that we enjoyed. If there’s one thing you’ll find an abundance of in the South, it’s delicious food. From hearty mains to tasty sides, there is a lot to choose from. Here are a few staples that you will find when dining out in the Music City.

Meat and Three: You haven’t eaten like a true Southerner until you’ve enjoyed a meat and three, which, in simple terms, is when you order one meat and three side dishes from a list of daily specials. Many times this type of meal comes with cornbread and sweet tea, which are also southern food staples.

Fried Pickles: In the South just about everything is fried, and pickles are no exception. You’ll find fried dill pickles, fried hamburger pickles and fried pickles with a hint of garlic.

Catfish: With all the fishing that people do in Tennessee, it’s no wonder that catfish is such a popular food, and like many southern recipes, it’s best served fried. Of course you’ll find catfish in many different forms; sometimes it comes with hushpuppies and fries, shrimp or other types of fish. Find catfish served quickly and at a reasonable price.

Barbecue: From pulled pork to sweetly slathered ribs, Tennessee is known for its mouthwatering barbecue. In addition to sandwiches you’ll find spicy beans, mac ‘n cheese, and coleslaw on most barbecue restaurant menus. Some places even pile coleslaw on top of the meat for an extra tasty option.

Biscuits and Gravy: There’s nothing more satisfying than biting into a warm, moist biscuit, but when you top those biscuits with gravy, the flavor becomes even more intense. You can enjoy biscuits and gravy for breakfast or with your supper; as long as biscuits are part of your meal, you know you’re eating in true southern style.

Here are a few tasty Nashville recipes with an added Bellisari's touch.Shrimp and Grits with Blue Cheese

Serves 4-6

Ingredients:
4 cups water
Salt and pepper
1 cup stone-ground grits
3 Tbsp. butter
1 jar Bellisari’s Blue Cheese Honey and Shallot Spread
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 tsp. lemon juice
2 Tbsp. chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
*You can add one egg over light for a garnish if interested

Directions:
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and Bellisari’s Blue Cheese, Honey and Shallot Spread.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease add the shrimp. Cook until the shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture. Serve immediately. Enjoy!

Saigon Deviled Eggs

Serves 6

Ingredients: 
6 eggs 
1/2 tsp. of paprika 
3 Tbsp. of Bellisari's Saigon Street Sauce

Directions: 
Place eggs in a pot of salted water. Bring the water to a boil, and let the eggs cook in boiling water until they are hard boiled (about 10-15 minutes). Drain eggs.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the Bellisari's Saigon Street Sauce. Spoon mixture into the egg whites; cool and sprinkle with paprika. Serve and enjoy!