Put an Egg on It

Everything is better with an egg on it.

Burgers? Absolutely.

Chili? Positively.

Salads? Completely.

Pancakes? Utterly.

Enchiladas? Definitely.

Fried Rice? Doubtlessly.

Biscuits and Gravy? Decidedly.

Asparagus? Categorically.

Plain old toast? Surely.

Pizza? Really.

There isn't much that I wouldn't put an egg on, and back in May at South Dakota Magazine, I shared Potato and Spinach Hash with Fried Eggs. As I said in that post, hash is a perfect pairing for eggs, and hash can take on many forms.

While I love potatoes and spinach, potatoes fried with onions and zucchini also makes a delicious base for the ever wonderful egg. I can't wait to cut into that runny yolk and let it stream over the vegetables like a delicious golden sauce. Everything truly is elevated when you put an egg on it.

Zucchini and Potato Hash with an Egg

(adapted from Everyday Food)

2 medium potatoes, sliced thinly

1/2 medium onion, sliced thinly

1 small zucchini, sliced thinly

2 tablespoons olive oil

kosher salt

freshly ground black pepper

4 eggs, sunny side up

In a large cast iron skillet, heat the oil.
Add the potatoes and onion and season with salt and pepper.
Cook, stirring frequently, until the potatoes are starting to brown and onions are softening.
Add the zucchini and cook, stirring frequently, until zucchini is tender.
Divide vegetables between 4 plates and top with the fried egg. 
Season with salt and pepper to taste and serve immediately. (Serves 4)

Snobbery, Salad, and Bread Sticks

This past week a restaurant review from Grand Forks, ND became an internet sensation. 85-year-old Marilyn Hagerty submitted an earnest look at a newly opened and very popular hot spot, The Olive Garden.

I have to admit that my first response was to snark. Chain restaurants are not my thing. I honestly try to avoid them. There was a time that I was all about Red Lobster, Olive Garden, and Applebee's. Over time, I have evolved and my tastes have shifted. My snarky, snobby side wanted to claim that I was now better than all that.

Bullsh*t. (sorry, if that seems too bluntly harsh for you) 

Nobody is "better than all that." Some people are snobs, but that doesn't make them better. Ever.

I don't want to be a snob. Ever.

We all come from different backgrounds, have different tastes, experiences, abilities, finances, and even desires. Snobbery about food is, in a word, ridiculous. Of course, we all want healthy options that taste great, but snarking about a restaurant review doesn't do anything positive to accomplish that. There is nothing wrong with an enthusiastic review for The Olive Garden. There is nothing wrong with enjoying a meal out, even at a chain restaurant.

While it won't be my first choice, I will more than likely visit an Olive Garden again some day. I seriously do enjoy their salad and bread sticks. The vinaigrette is perfect with the crisp greens. The bread sticks are soft, warm, and garlicky without making you feel like a you have the breath of the dead after eating them.

Caesar Salad Pizza reminds me a bit of an Olive Garden salad and bread sticks. Brushing the golden, grilled pizza crust with homemade Caesar dressing imparts great flavor. Topping that grilled crust with a light and fresh salad makes a delectable, simple meal.

Use a dough recipe that you love. A soft and chewy crust can be folded over the salad like a taco (or a New York slice). A crispy crust can be held like a cracker with a garden topping. Thicker crusts might need a knife and fork.

Make Caesar Salad Pizza your own based on your own tastes, experiences, abilities, and desires. Enjoy what you love. Forget the critics and the snarks. Don't be a snob. Ever.

Caesar Salad Pizzas

(adapted from Everyday with Rachael Ray)

1/2 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

juice of 1/2 of lemon

1 canned anchovy fillet

1 pound refrigerated pizza dough (or your favorite recipe)

4 cups romaine lettuce, shredded

1/2 - 3/4 cup cherry tomatoes, halved

Preheat grill to medium-high (we love charcoal, but gas is good, too).

In a food processor or blender, puree the Parmesan, olive oil, garlic, lemon juice, and anchovy.

Divide the pizza dough into 4 portions.

Rub the dough with a little (additional) olive oil, and press to a uniform thickness.

Place dough on the grill, cover, and cook until browned on one side (about 3-4 minutes).

Turn dough and grill until cooked through (about 3 more minutes).

Brush one side of each pizza with the anchovy dressing.

Toss the lettuce and tomato with remaining dressing.

Top the pizza crusts with the salad. (Serves 4.)

Not On MY Pizza!

So many people claim to not like anchovies. I often hear, "I will eat anything on pizza, except anchovies." I wonder if those who make this claim have ever had an anchovy. Out here on the prairie, anchovies aren't mainstream. They don't even make a bleep on the radar. I dare you to find an anchovy at the local Pizza Hut, Casey's carry-out Pizza, or in Bubba's Bowling Alley. It was even a bit of a treasure hunt to find these salty, little fish during a shopping trip to "the Big City." I am glad to report that the search was worth it; anchovies are a treasure of flavor.

Anchovy paste adds a big punch to a simple vinaigrette of balsamic vinegar and olive oil. Of course, there are rich kalamata olives and Parmesan cheese added, but I think it is the anchovy boost that makes the salad sing. It is a very bold flavor over the crisp greens of Romaine lettuce. I dare those who claim to not like anchovies to try some Romaine Salad with Anchovy Vinaigrette On THEIR Plate.

Romaine Salad with Anchovy Vinaigrette

1 head romaine lettuce
½ cup kalamata olives, pitted and cut in half
¼ cup Parmesan cheese, grated
Vinaigrette
1 teaspoon anchovy paste
3 tablespoons balsamic vinegar
3 tablespoons fresh parsley, chopped
fresh ground black pepper
½ cup extra virgin olive oil

In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
Slowly pour in the olive oil while whisking. Set dressing aside.
Coarsely chop the head of lettuce.
Arrange the chopped lettuce neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
Sprinkle the Parmesan cheese on top and serve. Add a sprinkle of cracked black pepper.
Or cover and chill until ready to serve. (Serves 6)