Chefs aspiring to become CIA Instructors are often tested on a variety of egg dishes. Omelettes and poached eggs are a little tricky unless you are using your own pan and have practiced and practiced and practiced!
Scrambled eggs are more civilized; Escoffier writes about scrambling eggs with a clove of garlic stuck on the end of a paring knife-I do this sometimes for the amazing flavor...
Try flavoring scrambled eggs with shredded cheese, shaved truffles, smoked ham, veggies or herbs, scrambled eggs with buttered toast is the perfect comfort food.
Scrambled Eggs with Buttered Toast
Scrambled eggs are a simple but revealing test of a cook’s skill. This delicious breakfast is a classic yet the difference between merely acceptable and exceptional scrambled eggs comes down to technique and attention.
Some people prefer runny eggs while others prefer very dry eggs, so it's very important to prepare the eggs 'a la minute' and serve hot! (and ask your customer how they like their eggs...)
Proper whisking, the correct pan and controlled heat to melt the butter and scramble the eggs transform simple eggs into a creamy, tender, custard-like dish that sets the tone for the morning.
Scrambled Eggs
Prep Time: 5 min
Cooking Time: 15 min
Yield: 2 portions
Ingredients
4 ea Eggs
2 Tbsp Milk or Cream (or water)
1 Tbsp Butter or Oil
4 Tbsp optional: Cheddar, shredded
tt Salt & Pepper
How to Scramble Eggs
Step 1
Crack one egg at a time in a small bowl (in case a piece of shell gets in the egg, it's easier to pick it out). I like to hold the egg the long way and simply tap it on the counter (on the side of the egg); then crack in half.
Add the cream. Whisk the eggs with a fork or whisk lightly so that the eggs and cream are homogeneous. Season with salt and pepper.
Step 2
Add the butter or oil to a warm pan to heat. The pan should be low heat-teflon is good for scrambling eggs.
Step 3
Add the egg mixture and begin to gently move the eggs around the pan, sides also. You'll begin to see lumps.
If you like smaller lumps, stir more-less stirring gives you larger lumps.
You don't want any browning so monitor the heat and be sure to keep moving the eggs around. The eggs will be scrambled in 2-3 minutes and ready to enjoy.
You can add cheese, cooked vegetables, herbs at the beginning but I like to add at this point to heat them up but not overcook the garnish.
If you like the eggs wet, serve when there is a little uncooked egg still in the pan, the eggs will carry over.
Nowadays there is a large variety of Apples available to cook with. Apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development. Firm, tart apples like Granny Smith or Northern Spy hold their structure during baking and bring bright acidity to pies and tarts. Honeycrisp, Pink Lady, and Jazz offer a balance of sweetness and crunch, ideal for salads, slaws, and fresh applications. Softer, aromatic varieties such as McIntosh or Cortland break down more readily, making them perfect for sauces, compotes, and purées.
Fresh citrus juice delivers more than bright flavor and acidity—it’s a concentrated source of vitamin C, folate, potassium, and a range of phytonutrients that help support immune function and overall health. Unlike shelf-stable juice, which loses volatile aromatics and some heat-sensitive vitamins during processing, freshly juiced citrus retains its natural enzymes and vibrant flavor compounds.
Microplanes—or any fine rasp-style grater—has become the tool of choice for Chefs to remove the outer, aromatic layer of the peel without dragging in the bitter white pith. With the right technique and a sharp Microplane, zesting becomes a quick, precise way to layer in fresh, volatile citrus oils and bring refinement to any dish. Microplanes are much more efficient than graters or peelers and save time.
Although I probably enjoy my Thanksgiving gravy even more than the stuffing or the turkey itself— together, they’re the perfect partnership. For added depth, I often fold in diced, sautéed apples, fresh herbs and toasted walnuts or Italian sweet sausage to the homemade croutons. I especially love making corn bread stuffing for the holidays. I remember one year my father requested oyster stuffing (he read about it in the NY Times)... hmmm... we tried it but not a family favorite! I generally prepare more than one style of stuffing... a stuffing sampler!
Holiday Corn Bread This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu. The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes. Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.
There are countless styles of cranberry sauce to enjoy during the holidays, each with its own family history. Growing up, I remember using a can opener on both ends of a can of jellied cranberry sauce, then gently sliding the jellied, ridged cylinder onto a platter before slicing and shingling it—an iconic presentation in many American households. Today, cranberry condiments take many forms. Some cooks prefer using fresh, uncooked cranberries for a bright, tart relish, while others simmer berries with spices, citrus, or fruits for deeper complexity. There are endless homemade variations, each reflecting regional flavors, family traditions, and a bit of personal creativity.
My first job was as a dishwasher in a local diner. It was hard work, but a lot of fun; the owners encouraged me to finish my cleaning quickly so I could learn to prep and cook. That early exposure shaped the way I think about simple, well-prepared food — especially diner classics. Despite their simplicity, exceptional home fries are surprising hard to find. Truly great home fries should be hot, crisp, and deeply flavorful, not deep fried or those soft, pre-made versions that too often appear on the plate. Once you’ve experienced the real thing — potatoes cooked with care and attention — you never settle for anything less.
This recipe is simple and has flavor, visual appeal and craveability. After making this a few times, try different types of breads and cheeses. Try adding slices of prosciutto or smoked ham or grilled vegetables. I like to serve bitesize squares of grilled cheese as croutons to dunk into cream of tomato or cream of mushroom soup... amazing!
Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
Senate Bean Soup is one of those enduring American classics — simple, hearty, and steeped in tradition. Served daily in the U.S. Senate dining room for more than a century, it’s a dish that reflects the straightforward, honest cooking of its era: navy beans, onions, potatoes, and the unmistakable depth of smoked pork. Add croutons and it becomes classic!