Taste With The Eyes: Happy Easter & Eggs

4.11.2009

Happy Easter & Eggs

Passover Seder Plate

Which Includes The Beitzah (Roasted Egg)

I would like to wish a very Happy Easter to all of you who are celebrating tomorrow! May it be a glorious day for you and your families, full of blessings and love.

For our family, Passover began at sundown this past Wednesday. Needless to say, I had been quite busy shopping, cooking and preparing for Passover. I look forward to sharing more about our Passover meal in an upcoming post. Today, in honor of Passover and Easter, I thought it might be neat to put together a compilation of some of the egg dishes that have been featured on Taste With The Eyes.

My nephew, Stone, peels the hard-boiled eggs for Passover.

Passover

The Beitzah (roasted egg) on the Seder Plate reminds us of the the festival offering brought by our ancestors to the Temple in Jerusalem. It is a symbol of life and the perpetuation of existence. At the Seder in our home, we serve hard-boiled eggs with the first course, which can be dipped in salt water, representative of the Israelites' tears over suffering and slavery.

Easter

Throughout history, eggs have been associated with Easter celebrations. The egg is seen as symbolic of the grave and life renewed or resurrected by breaking out of it. A red colored-egg symbolizes the blood of Christ redeeming the world and human redemption through the blood shed in the sacrifice of the crucifixion. The egg itself is a symbol of resurrection: while being dormant it contains a new life sealed within it. (from Wikipedia)

If you have something to share regarding the symbolism of the egg in your religion or culture please leave a comment, it would be very interesting to hear about it.

Eggs, Any Style

(click on the name to link to the related post)

Filet Mignon on Toast, Wasabi Butter, Poached Egg

Steamed Savory Custards

Artichoke and Cambozola Quiche

Hangtown Fry with Bacon and Fried Oysters

Egg Foo Young

Chorizo and Cheddar Omelette

Poached Egg over Lentils

Breakfast Borscht

Schnitzel à la Holstein

Steamed Green Curry and Shrimp Custards

Salmon, Goat Cheese and Dill Quiche

Corned Beef & Cabbage Brunch

Soufflés au Comté

PASSOVER ROUND-UP 2009

It's not too late to join in the Passover Round-up 2009! It will post on April 17th. If you participated in a Seder this year, I hope you will join us. Please send me a photo of your Seder plate, Passover dish(es), or your Passover table. There are no rules to take part, just email your photo to tastewiththeeyes AT cox DOT net, and tell me a little about you and your Seder photo.

Wishing you a very special Easter.

"Easter spells out beauty, the rare beauty of new life."

- S.D. Gordon

P.S. In honor of Easter, you might enjoy the beautiful photos and interesting text on the blog of my dear friend of many years, Father Adam. It's called Monastery Daily Photo: Views From and Within a Roman Catholic Monastery in Northern California.

Julia Child Quotes - TOUJOURS BON APPETIT!

“You should never apologize at the table. People will think, ‘Yes, it’s really not so good.'"

"In France, cooking is a serious art form and a national sport."

"It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters." Paul Child on speaking French

"I was 32 when I started cooking; up until then, I just ate. "

"Life itself is the proper binge."

"It was a Morsel of Perfection."

"I was in pure, flavorful heaven at the Cordon Bleu."

Julia Child sees herself on TV, July 1962, she saw room for improvement, and still she can say it was fun : "There I was, in black and white, a large woman sloshing eggs too quickly here, too slowly there, gasping, looking at the wrong camera while talking too loudly and so on...But it had been fun."

She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

Understanding Julia's captivation by French food: "This is the kind of food that I have fallen in love with: not trendy souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, 'Food that tastes of what it is.' "

"You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always." Julia's instructor, Chef Bugnard at Le Cordon Bleu

"Oh, 'crise de foie,' that French sole was so delicious!"

Julia's passion comes through loud and clear as she describes a fish dish: "La Truite's true glory was the Sole a la Normande, a poem of poached and flavored sole fillets surrounded by oysters, and mussels, and napped with a wonder-sauce of wine, cream, and butter, and topped with fluted mushrooms. 'Voluptuous' was the word. I had never imagined that fish could be taken so seriously, or taste so heavenly."

Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

"With a handsome package such as Jacques's, you can neatly cut the top open at the table with a pair of scissors..." Julia on Salmon en Papillote

"There's no reason to be intimidated by the idea of making pâté. You can just think of it as meat loaf."

From Julia's dear friend Jacques Pepin, "You are what you cook."

"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

Food Quotes

"Ask not what you can do for your country. Ask what's for lunch."

Orson Welles

"Tell me what you eat, and I will tell you what you are."
Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Charlie Trotter

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
Thomas Keller

"I love to make people happy."
Wolfgang Puck

"Fish sauce is to Vietnamese cooking as olive oil is to Italian."

The Little Saigon Cookbook by Ann Le

"I wish, I wish lunch could last forever...waiter, bring us one more bottle of wine..."

Jimmy Buffett

"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Emeril Lagasse

"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
Nigella Lawson

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
Mario Batali

"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
Robert Mondavi

"No one who cooks, cooks alone. Even at his/her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers."
Laurie Colwin

"Food is a central part of our lives. It provides the body with fuel and raw materials for maintenance, growth, and repair. It draws together family and friends, anchors celebrations and rites of passage, and sometimes soothes the soul."
Ethan Becker