Joe Carei: Easter food questions answered
Years ago, when the phone would ring at the restaurant, a good percentage of the calls were cooking questions. Now the internet search engines have slowed the phone calls down to just a trickle. But, if I had a nickel.
Some of the requests were simple, “Should stuffing be cooked inside or outside of the bird?” “At what temperature should I cook my meatloaf?” And, some were more in depth. “How do I make stock from scratch?” and…”What is the best way to keep my souffl茅 from falling?” Then there were the crazy ones: “How do I skin an eel and how should I cook it?” “Do you know where I can get tiger meat? Is it legal to eat and if so…how do I cook it?” “I shot a groundhog, do you want it?” (more than a few times).
But, most were straight forward and were quick and easy. Unless, it was Mrs. Jackson from up on the hill, who followed her question about frozen meat or such with a quick (15 minute) update on her family. Early on it was not easy, because I started with a corded phone, but then I got a cordless, and it was easy to cook and field questions at the same time.
Holidays, the phone never stopped. Requests for reservations were interspersed with calls about everything; holiday cooking. Thanksgiving, surprisingly, was the least busy with questions. Christmas was crazier and holidays such as St. Pats and Yom Kippur were popular. But none were more inquisitive than during the Easter/Passover season.
The number one subject during Easter week was eggs. How to boil them, how to see if they were fresh, “Can I still eat them if they are sitting out for two weeks?” Along with, “Do I need to cook a cured ham?,” “How do I cook and carve a leg of lamb?” And many others.
Best way to boil eggs is to put eggs in bottom of pot and cover with cold water. Bring to a boil and then turn off heat and let sit for around 10 minutes. Drain water and rinse with cold water. Boil older eggs for easy peeling. If they are hard to peel, crack the eggs by rolling on counter and soak in warm water. They will loosen. To check freshness, place eggs in water, and if they sink to the bottom, they are very fresh. If they float on top, they are not fresh. If they stand on their sides, you’re good.
I would not recommend keeping hard boiled eggs at room temperature for a long time. I would keep them refrigerated. After a week or so, pickle them and they will last six months in a refrigerator. Although, Fiore Piccolomini came over about a week after Easter, and we had colored eggs in a centerpiece on the table. And next thing I see is a pile of shell in front of Fiore. He survived no problem, but I wouldn’t recommend testing the waters like that!
You do not need to cook a cured ham, but cold Easter ham is not appealing. Hams are tricky, because you can get many different types of hams in the store. It is best to choose a ham with little or no water added. Cook at 325 degrees for 15-18 minutes a pound. For a spiral ham, cook for 12-15 minutes a pound, covered. Internal temperature should be about 140 degrees. Glaze your ham about 40 minutes before ham is done cooking.
To cook a leg of lamb, brush it with olive oil. Rub the leg (bone in or boneless) with salt, pepper, herbs (preferably rosemary and crushed garlic). Broil leg in oven for five minutes, then reduce temperature to 325 degrees and cook for about 20 minutes per pound this produces medium rare 135 degree lamb. For more well done lamb, add 5 minutes per pound per degree of doneness. Let rest for 15 minutes before carving. Carve against the grain and angle into the bone if bone-in, then use parallel cut to remove leg slices from bone. Flip over and repeat.
Now the internet has nearly eliminated the phone ringing for culinary help. But, I do miss the calls and the people on the other side.
Chef Joe Carei has been an award-winning chef in Fayette County nearly half of his life. The former PA Restaurateur of the Year now operates Ellie Mae’s Catering and Food Clubs. He can be reached at joe@elliemaescatering.com.