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Brad Kroenig

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Chiarello's Classic Omelet Technique

Ingredients

• 3 large eggs per person
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter, per omelet
• Melted butter, optional
• Spinaci alla Padella, recipe follows
• Grilled Red Onions, recipe follows
• Salami Bits, recipe follows
• Caponata "Agrodolce", recipe follows

Directions

Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork.

Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan.

Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired.

*Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses.

Spinaci (Spinach) alla Padella (Frying Pan):

2 1/2 tablespoons kosher salt

4 (10-ounce) bags spinach, washed, big stems removed, or 12 cups raw, roughly torn mustard greens (about 2 pounds)

About 1/4 cup extra-virgin olive oil

2 tablespoons thinly sliced garlic

Kosher salt and freshly ground pepper

Lemon wedges

Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.

Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about

1 cup and they can be wrapped in plastic and refrigerated for up to a day).

Cut each ball in half and then in half again to chop up the spinach.

Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.

Variations:

Try adding some chopped anchovy with the garlic.

For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach.

Yield: 4 servings

Grilled Red Onions:

2 red onions, peeled and sliced 1/2-inch thick

Olive oil

Salt and freshly ground black pepper

Preheat a grill or a grill pan.

Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole.

Yield: about 3 cups

Salami Bits:

1 pound salami, very finely minced or ground with the medium blade of a meat grinder

2 tablespoons olive oil

Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes.

Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed.

Yield: 1 pound

Caponata "Agrodolce" (Sweet and Sour):

Recipe courtesy Mariano Orlando

1 cup olive oil, for frying, plus more if needed

3 medium eggplants, cut into small dice

3 small green zucchini, quartered and cut into 1/4-inch pieces

3 small yellow squash, quartered and cut into 1/4-inch pieces

2 onions, chopped 1/4-inch pieces

6 celery ribs, cut into 1/4-inch slices

3 cloves garlic, thinly sliced

1 1/2 cups red wine vinegar

2 tablespoons sugar

1 cup roasted red peppers, thinly sliced

1 cup kalamata olives, pitted and chopped

1 cup capers

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh oregano leaves

2 cups prepared marinara sauce

In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.

Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.

While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.

Serve the caponata at room temperature.

Yield: 10 to 12 servings

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Stretch Your Money as Far as You Can

It’s a tricky time for the economy, and when it comes to saving money, tricky times call for tricky tactics. Jeff Yeager, known as “The Ultimate Cheapskate,” honed his money-saving skills during his 25 years working with under-funded non-profit agencies. He offers the following tips for stretching your money. We got them from the Bottom Line Personal.

• Tip #1: Join the $4 per Gallon Savings Club. When gas hit $4 a gallon last summer, Yeager says we all complained about it - but for the most part, we adjusted our budgets to accommodate. Even better, we cut down on driving for the first time in decades! Well, now that prices are back down, here’s what he says we should do: Every time you fill up, calculate the difference between what you pay at the pump, and what you would’ve paid in the $4 per gallon days – you could basically double it right now. Then “deposit” that amount into a savings account, or even just into an envelope! It’ll encourage you to lay off the gas pedal and help you save money. Yeager says he’s squirreled away more that $700 doing this.
• Tip #2: Conduct a financial fire drill. Don’t wait to be blindsided by bad news. Spend a Sunday afternoon brainstorming worse case financial scenarios – losing your job, a big decline in your 401(k), losing your health care benefits – and how you’d handle each one. Yeager says it’s important to involve your family in these discussions, so you have a unified plan of attack. Also, when you get things out in the open, they’re usually not as scary as they seemed before – and you tend to sleep a lot better.
• And one last tip for going head-to-head with a tough economy: ASK for a better deal! A study by the Consumer Reports National Research Center found that more than 90% of people who got up the nerve to ask for a discount, got it – whether it was for electronics, appliances or even medical expenses. The average saving was $50! The key is to be polite, even if you’re using the less-than-perfect condition of merchandise as a bargaining tool.

Want more tips? Check out The Ultimate Cheapskate’s Road Map to True Riches.

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Health Food Impostors

Did you know there are “health-food impostors” lurking in the aisles of the grocery store trying to sabotage all your good diet intentions? So before you go to the market again, arm yourself with this information from Prevention magazine. You’ll learn to see past the pretty packaging and “great for you” claims, because they’re rarely as good for you as they sound:

• Diet soda. Just because it says “diet” doesn’t mean it’s a great alternative to sugary soda. Studies have discovered that people who drink even one diet soda a day are prone to metabolism issues and belly fat, which can lead to heart disease. Instead try zero-calorie seltzer water or 100% juice diluted with seltzer water to cut calories. Look out for clear sodas marked as “sparkling water,” because often they’re just as packed with sugar as a regular soda.
• Health Food Imposter #2: Baked Potato Chips. Sure, they are lower in fat than regular fried chips, but they have all kinds of calories and very little nutrition. Instead, satisfy your crunch & salt craving by reaching for air-popped popcorn, which has 65 percent fewer calories and is full of fiber. Not only that, according to the Journal of the American Dietetic Association, people who make popcorn a regular part of their diet consume almost two-and-a-half times more healthy whole grains than those who don’t.
• The Last Sneaky Health Food Imposter: 100-Calorie Snack Packs. So tempting. So bad for you - unless you have excellent self-control. A recent study showed people tend to consume MORE calories if they are offered small portions like these “snack packs.” Why? Because they don’t feel satisfied and end up eating more than one pack. People also think, “Hey, it’s only 100 calories, I can eat three packages!” If you do that, you may as well eat right out of a regular bag of chips or cookies. So what do you do? Try almonds – a serving size of about 20-25 of them - which are packed with fiber, protein and good monosaturated fat, all of which will curb your hunger.

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