Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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SPRING VEGETABLE QUICHE

1 refrigerated piecrust

6 slices bacon

1 cup chopped red onion

3⁄4 cup fresh or thawed frozen peas

10 medium asparagus spears, cut in 1-inch lengths (about 1 1⁄4 cups)

5 ounces baby spinach

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4 large eggs, lightly beaten

1 cup milk (or half-and-half)

4 ounces grated Swiss cheese

 

1. Preheat the oven to 375 degrees.

2. Fit the prepared dough in a 9-inch pie plate and decoratively crimp the edges if desired.

3. Cook the bacon in a large nonstick skillet over medium. Transfer to a plate lined with paper towel and pour off all but a thin layer of the fat (about 1 tablespoon). Add the onions to the skillet and cook, stirring occasionally until softened, about 3 to 4 minutes. Add the peas and asparagus and cook, stirring occasionally, until the vegetables are bright green, about 3 to 4 minutes. Stir in the spinach and toss constantly until it is wilted and bright green, about 4 minutes. Transfer the mixture into the piecrust.

4. Chop the bacon and sprinkle evenly over the vegetables.

5. Combine the eggs, milk and cheese; pour over the vegetables and bacon.

6. Bake until the top is golden brown and the filling set, 35 minutes. Allow to rest 15 minutes before serving. Makes 8 servings.

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Nutritional analysis for each serving: 293 calories, 13 g protein, 20 g carbohydrates, 2 g fiber, 19 g fat, 8 g saturated fat, 330 mg sodium

TIP: The quiche may be made without bacon: Cook the vegetables in 1 tablespoon of olive oil instead.

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AVOCADO, EGG AND PROSCIUTTO TOASTS

3 tablespoons butter

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6 (1-inch thick) slices challah or brioche bread

2 avocados, thinly sliced

6 slices prosciutto (about 3 ounces), cut across in half

6 eggs

1⁄4 teaspoon salt

1⁄8 teaspoon pepper

1⁄4 cup grated Gruyère (other cheese may be substituted)

 

1. Preheat the broiler. Coat a large baking sheet pan with cooking spray.

2. Melt the butter in a large nonstick skillet. Brush about half the butter over the tops of each slice of bread and place the bread on the baking sheet pan. Place the bread under the broiler until it is just golden and slightly crisped on top. Remove from the oven and fan the avocado slices over the bread. Top with a piece of prosciutto.

3. Crack the eggs into the remaining melted butter, teasing them slightly apart with a wooden spoon as they start to set. Sprinkle with the salt and pepper. Cook until the whites are just set and the yolk still runny, about 5 minutes. Slide an egg on top of each toast. Sprinkle with the cheese and place back under the broiler until the cheese is melted, about 2 minutes. Makes 6 servings.

Nutritional analysis for each serving: 360 calories, 16 g protein, 21 g carbohydrates, 5 g fiber, 25 g fat, 8 g saturated fat, 671 mg sodium

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RASPBERRY CLAFOUTIS

Butter for greasing skillet

3 cups raspberries

1⁄3 cup plus 3 tablespoons sugar, divided

1⁄8 teaspoon salt

3⁄4 cup milk

3 large eggs, lightly beaten

1⁄2 cup all-purpose flour

Confectioners’ sugar for sprinkling

 

1. Preheat oven to 350 degrees. Butter a 9- to 10-inch cast-iron skillet.

2. Combine the raspberries and 3 tablespoons of the sugar in a bowl; set aside.

3. Combine the remaining 1⁄3 cup sugar and salt in a medium bowl. Add the milk and eggs; stir to dissolve the sugar. Add the flour and stir until smooth. Allow the batter to rest 5 minutes.

4. Place the raspberries in an even layer in the skillet. Stir the batter once, and pour over the berries. Place the skillet in the oven and bake until the clafoutis is golden and puffed, about 45 to 48 minutes.

5. Sprinkle with confectioners’ sugar and cut in wedges to serve. Makes 6 servings.

Nutritional analysis for each serving: 201 calories, 6 g protein, 37 g carbohydrates, 4 g fiber, 4 g fat, 1 g saturated fat, 98 mg sodium