French Style Hard Boiled Eggs

I have yet to find a way the French prepare eggs that I don't like.  Here's a recipe I love in the summer months.  Pair this with some crusty french bread for a light lunch or snack that's healthy and delicious.

Start with 3-4 eggs large eggs.  Place them in a saucepan and cover with cold water.  Over a high heat, heat the water to just before boiling.  Turn the heat source off and cover for 25 minutes.  This French method ensures even cooking and a perfect hard boiled egg.

Pour off the hot water and cover the eggs with cold water for several minutes to make them easier to peel.

Finely chop a large bunch of parsley, 3 cloves of garlic, and open a small container of tomato paste.

Add 3 heaping Tbs. of tomato paste, 3-4 Tbs of olive oil, and mix.

Peel the eggs and layer them with the tomato/parsley mixture.  Once you've filled the jar, pour olive oil into the jar to fill the remaining spaces between the eggs.  Refrigerate and enjoy!  The eggs stay good for 5 days refrigerated.

All Hail Onion Soup!

Onion soup has sustained and empowered the French working class for centuries.  It's under $2 a bowl and pairs wonderfully with a salad, making it a wonderful addition to your culinary repertoire.

Thinly slice six large onions.  Vidalia onions are the best, but Walla Wallas or nice quality yellow onions also work very well.  Cook over low heat with 1Tbs. olive oil and 2 Tbs. butter for a long time (1 to 1 1/2 hours).  The onions will reduce in volume by about 2/3rds.  Add 3 cans of good beef stock and simmer for an additional 20 minutes.

Slice French bread on the bias and toast in a 400 degree oven for several minutes.

Add a good slug of port to two oven-proof bowls.  The Food Pope uses Tawny Port which is also an excellent after-dinner drink.

Ladle a good portion of the onion/broth mixture into each bowl and cover with shredded cheese.  The classic recipe calls for Gruyere, but this can be very expensive.  The Food Pope uses equal portions mozzarella and swiss as an equally delicious and less costly alternative to Gruyere.

Place two toast wedges in each bowl, cover with more broth and cheese, and pop in the broiler for several minutes.  Keep an eye on it because the cheese melts quick!  Enjoy this French treat in the Spring or Fall for a light meal that strengthens and rejuvenates the soul.  Happy cooking from The Food Pope!

The Philosopher's Cut: 6 oz Tofu Steak

Many shy away from tofu and consider it tasteless and unfit for most palates.  This couldn't be further from the truth.  In today's tough economic times, tofu is a wonderful alternative to other more expensive proteins. Extra firm tofu holds up to many recipes and will take on a myriad of flavors.

The below tofu steak was cooked over a high heat grill for 5 minutes per side with blue cheese added to the top in the final 2 minutes of cooking.  The "steak sauce" was a peanut sauce available in the Asian foods aisle of most stores.

The tofu steak cost between $0.79 and $0.89.  Paired with some grilled organic green onions and an ear of grilled corn, it made for a VERY reasonably priced, and surprisingly satisfying meal.

When looking for some great foods to grill this summer, be sure to put extra firm tofu on your list!