Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
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.Show More
TIP To reduce the amount of fat in the frittata or bread pudding, substitute reduced fat (but not fat-free) cheese.
SPRING SPINACH AND SWISS FRITTATA
8 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 slices bacon
6 ounces white mushrooms, sliced
1 cup chopped onion
1/4 teaspoon dried thyme
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
4 ounces shredded Swiss cheese
1. Preheat oven to 350 degrees.
2. Combine eggs, salt and pepper in a large bowl; whisk.
3. Heat a 10-inch nonstick and ovenproof skillet over medium heat. Add bacon and cook until crisp, turning once, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels; chop when cool.
4. Pour off all but 2 tablespoons fat from skillet and return to stove over medium heat. Add mushrooms, onion and thyme and cook, stirring occasionally, until softened, 6 to 7 minutes. Stir in spinach and reserved bacon and cook 2 minutes.
5. Pour in egg mixture and stir gently to evenly distribute vegetable mixture. Stir in the cheese. Cook until eggs are partially set, about 5 minutes. Transfer skillet to oven and bake until eggs are cooked through and top is lightly browned, 8 to 10 minutes. Remove from oven, let stand 5 minutes. Slide frittata onto cutting board or platter and cut into 6 wedges to serve. Can be eaten hot or room temperature. Makes 6 servings.
Nutrition for each serving 277 calories, 19 g protein, 6 g carbohydrates, 1 g fiber, 19 g fat, 8 g saturated fat, 563 mg sodium
EGGS PIPERADE WITH ARTICHOKES
1 tablespoon olive oil
2 cups chopped onion
4 cloves garlic, minced
1/2 teaspoon paprika
2 green bell peppers, cut into 1/2-inch dice
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can crushed tomatoes
1 (14-ounce) can artichokes, drained and halved lengthwise
1 tablespoon fresh thyme
1/4 cup coarsely chopped Kalamata olives
1 tablespoon drained capers
6 large eggs
1/3 cup grated Parmesan
1. Heat oil in a large, nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until onions are soft and translucent, 9to 11 minutes. Add the paprika, peppers, diced and crushed tomatoes, artichokes, thyme, olives and capers and simmer 5to 7 minutes until completely heated through.
2. Use large spoon to form 6 deep indentations in vegetables; pour an egg into each. Cover pan and cook 8 minutes, until the egg whites are just set and the yolks still runny. Sprinkle with cheese; cover the pan and cook until cheese is melted, 1 to 2 minutes longer. Scoop out with large spoon. Makes 6 servings.
Nutrition for each serving 236 calories, 13 g protein, 24 g carbohydrates, 6 g fiber, 11 g fat, 3 g saturated fat, 938 mg sodium
GRUYÈRE, KALE AND TOMATO BREAD PUDDING
1 tablespoon olive oil
2 cloves garlic, minced
12 ounces kale, shredded (about 9 cups)
1/4 teaspoon ground nutmeg
8 large eggs
1/2 teaspoon thyme
1/2 teaspoon salt
1 1/2 cups 1 percent milk
7 ounces Gruyère cheese, shredded
12 ounces French baguette, thinly sliced, divided
1 pound plum tomatoes, cut into 1/4-inch slices
1. Preheat the oven to 450 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat the olive oil in a large, nonstick skillet over medium heat. Add the garlic and kale (working in batches as needed) and cook, tossing the kale, until it is wilted (and still bright green). Transfer to a bowl and toss with the nutmeg.
3. Lightly beat the eggs, add the thyme, salt and milk, and stir in the cheese.
4. Layer the bottom of the baking dish with about half the bread. Pour half the egg mixture over it. Place the remaining bread in the remaining egg mixture to soak.
5. Top the bread in baking dish with kale, distributing it evenly. Make an overlapping layer of tomato on top of the kale, covering entire surface. Place egg-soaked bread in a single layer to cover the tomato, and pour the remaining liquid and cheese over the top. Press down on casserole with a spatula to lightly compact it.
6. Bake 30 minutes, or until the top is golden brown and the inside is set. Makes 8 servings.
Nutrition for each serving 370 calories, 22 g protein, 34 g carbohydrates, 3 g fiber, 17 g fat, 7 g saturated fat, 628 mg sodium