Egg Salad Ring

Ingredients  

10 hard boiled eggs

small bunch parsley

1 green pepper

1 small onion

1 clove garlic

1 cup mayonnaise

1 envelope Knox Gelatin

crab meat or shrimp

salt and pepper

several stalks celery

Process

 "Grind together eggs, parsley, pepper, onion, and garlic. Add mayonnaise. Mix gelatin with a little cold water. When cool add to mixture. Pour into ring mold and let set. Serve with crab meat or shrimp."

Eggs in Jelly (canned consoume)

 

 "Boil eggs in very salted water, for 5 minutes after water is rapidly boiling. Put in cold water right away. Take individual cups and put jelly in the bottom. Add egg ..."

I presume peeled?

"... fill cup with more jelly. Put tarragon and strip of carrot on top. Put on ice to jell. "

Eggs Bourgeoise Style

 This is not the raging fashion style they are talking about but rather an inexpensive French culinary style of the lower class.

"Cut some thin slices of bread and trim off the crusts. Lay the bread on a thickly buttered dish. Cover with thin slices of cheese. Beat well a sufficient number of eggs to cover the bread, season with salt and pepper and grated nutmeg. Pour over the slices of bread. Put dish in a moderate oven abd bake until eggs are set. Serve in same dish, very hot. "

This recipe actually reminds my of Hi-Ho's baked fondue, which I modified into Madeleine's baked fondue.

Curried Eggs

 At first glance, I thought this was going to be a recipe for deviled eggs but it's not and I still can't decide if this ancient snack is good or just too plain weird for me to attempt. 

"Boil 4 eggs for 5 minutes. Remove shells carefully as to not break eggs."

Um - is this a play with fire kind of recipe because I hard boil mine for at least 10 minutes. Is 5 minutes even a soft boil?

"Dip eggs first into beaten egg, then into breadcrumbs. Fry in shallow fryer until brown. Serve with white sauce that has a little curry added to it."

White Sauce? What is white sauce? Is the Spruce Eats going to bail me out? Nope it sounds like white sauce is Bechamel Sauce (which apparently was an ice box staple back then)

Chicken Ring with Mushroom Sauce

 Oh for Pete's sake!

The handwriting on this recipe card had me confused as it is written on Hi-Ho's recipe card but is not Mima's handwriting. So I start thinking...

 Who is this mystery person? A friend of Hi-Ho's? A godparent of one of the three of us? A friend of Mima's? 

Oh wait - it says Pete! Who's Pete!? 

Oh for Pete's sake! This whole thing confuses me - just look at the name! Mush and I hate mushrooms! Oh just wait...

Ingredients

5 to 6 cups "cooked fowl" (I kid you NOT!)

4 cups soft bread crumbs (a previous post tells me this means "from the middle of the loaf")

2 cups cooked rice

2 tsp salt

1 tsp paprika

1 tsp pepper

8 well beaten eggs

1/2 cup pimento

1/2 cup butter (or chicken fat)

1.5 quarts milk or chicken stock (what? those two are not similar except for maybe fat?)

parsley

Process

1. Dice meat. 

2. Combine ingredients. 

3. "Pack into two big greased molds" and I have no additional comment or clarification. 

4. Bake in slow oven for 325 degrees for 45 to 60 minutes. WHAT is a slow oven?

5. Allow to stand 10 minutes in warm place (easier to remove). 

6. Turn into large platters and fill centers with mushroom sauce (GAG). 

HEY GUESS WHAT!? THERE'S NO RECIPE FOR MUSHROOM SAUCE!

7. oh wait I read on. 

8. Garnish with Parsley

9. Here's the part Pete didn't really explain prior: "Add mushrooms to mushroom soup heated in a double boiler for quick sauce". 

Who the F is Pete and can I PLEASE have a conversation!?

Barry's Pickled Eggs

A teacher I work with makes the best pickled eggs. He has brought them to teachers collaborative as a snack. They were so good I had to bring one home for SP to try. SP loves them even more than I do. After my last several attempts at pickled eggs, I finally remembered to ask Barry for his recipe. Buried in my email has been the recipe, lying totally forgotten, until today. I have yet to make them but when I do I will update this post with pictures. Off to buy some south west seasoning!

Ingredients
2 dozen hard boiled eggs, peeled
2 TBSP sea salt
1 TBSP mustard powder
1-2 TBSP Southwest seasoning
6 cloves fresh garlic
3 white onions
4 cups cider vinegar
1 cup water

Process

1. Slice onions and garlic.
2. Add the cider vinegar, water, salt, celery seed,
mustard seed and pickling spice in the sauce pan and bring to a boil.
3.  Put peeled hard boiled eggs, sliced onions, and sliced garlic in gallon glass jar.
4. Pour in boiling sauce and put lid on immediately so that when it cools it will seal.
(If sauce doesn't  fill the jar, top off with white vinegar until it is about 1/4 inch from the
top).

My Egg Salad

I recently made egg salad out of our Easter eggs and realized that I don't think I have put up a recipe for my egg salad.

 One might wonder why/how I used our Easter eggs dye and all, but this year I made sure to do it right. First of all, we dyed the eggs with the very messy but all edible Cool Whip and food coloring. I never managed to get a picture of them but they were beautiful. I fastidiously kept them refrigerated whenever they were not decorating our table. It always amazes me how long egg salad can last when made with more than 6 eggs!

There's nothing very scientific about my egg salad but everyone raves over it. This is not to be confused with the amazing cucumber egg salad from Janice Cole a few years ago. I just realized that that is not on my blog! I will amend that post haste! Anyway, back to why I am here.


Ingredients (this is not done with measurements - you decide your proportions)
had boiled eggs
(Hellman's)  Mayonnaise - and yes I will forever shameless plug this brand.
celery
curry powder
salt and pepper to taste

The above is my "famous" go to recipe. I vary from time to time, depending on my mood or the fridge or the contents of the herb harder. That said, here are some optional additions:
chopped pimentos?
cumin powder?
chopped herbs?
finely chopped pickle?

Puffed Pastry Tarts or Asparagus, salmon and egg tarts

 

These wonderful puffed pastry tarts were inspired by the cover page recipe on Hannaford's Fresh this spring. The recipe found HERE was the basis for our nice spring dinner soon after Easter.You have to prep the dough in advance and refrigerate before using so plan ahead. You also can keep the prepared dough ( (steps 1 through 4) at room temperature for up to 4 hours or refrigerate for up to 1 day.

Ingredients - but also additional suggestions. 

1 (12-oz.) container plain whipped cream cheese

2 Tbsp. minced fresh chives

2 sheets puff pastry (about 1 lb.), thawed

2 1/2 lb. small to medium asparagus spears

9 medium eggs

Salt and pepper

8 oz. thinly sliced smoked salmon

1/4 cup chopped fresh dill

Other topping options we did:

goat cheese
pickled red onions

sliced carrots (I used lacto-fermented ginger carrot slices) 

sliced tomato

Process:

1. On a lightly floured surface, cut each pastry sheet into quarters. Roll each piece into a 6x6" square, then trim with a paring knife to create even edges. Using the paring knife, score a 1" border around each square, being careful not to cut through dough.

2. Working one at a time, pierce area inside the border of each square all over with a fork. Transfer squares to two parchment-lined baking sheets and refrigerate until ready to assemble.

3. When ready to assemble,  Place racks in upper-middle and lower-middle of oven and heat to 400. 

4. Mix together cream cheese and chives in a small bowl and set aside. 

5. Cut asparagus into 4"-long spears. 

6. Beat 1 egg and brush along the border of each square.

7. Working inside the border, spread 3 tablespoons cream cheese mixture in an even layer.

8. Arrange asparagus side by side on top of cream cheese, alternating the direction of the tips.

9.  Season with salt and pepper and bake until pastry edges are golden and puffed, 10 to 12 minutes.

10. Remove baking sheets from oven. Gently push centers of tarts down with the back of a spoon, then crack eggs into each indent. 

11.  Return to oven and bake until egg whites are just set, 12 to 14 minutes, switching and rotating baking sheets halfway through. Top evenly with salmon and dill and serve immediately.

Turmeric Pickled Eggs

I made these this weekend on a marathon in the kitchen.
I even made stock again.

I can't wait to try these.

 From The Prospect Pantry

Turmeric-pickled Eggs
adapted from Heidi Swanson, 101 Cookbooks

Ingredients

6-8 eggs, hard-boiled and peeled (see tip below)
1 shallot, peeled and thinly sliced (or use a yellow onion)
1 tbsp whole peppercorns
1 1/3 c Apple Cider vinegar
½ c water
2 tbsp sugar
1 tsp fine grain sea salt
2 tsp ground turmeric

Process
1. Prepare hard boiled eggs.
2. Sterilize a one-quart jar with lid. Place the eggs in the jar with the sliced shallots or onion and the peppercorns.
3.  Place the vinegar, water, sugar, salt and turmeric in a small saucepan over medium heat, and warm slightly, stirring until the sugar and salt dissolve and the turmeric is well combined.
4. Pour over the eggs in the jar.
5. Cover the jar and shake it gently to allow the liquid to surround the eggs completely and distribute the peppercorns and the shallots or onions.
6. Allow to cool to room temperature.
7. Once the liquid is completely cooled, place the jar in the refrigerator for at least 24 hours, or up to a week.

Matzo Spanakopita

This recipe from Food 52 was slightly fussy in the way it was written. I will rewrite it this weekend because it really should be doubled. It is filling and tasty and I highly recommend it.

Matzo Spanakopita

Serves 4 to 6

For the sauce:

•   8 TB (1/2 stick) unsalted butter
•   4 TB potato starch(or substitute corn starch)
•   4cups whole milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon grated nutmeg
•   2 teaspoon kosher salt

For the spanakopita:

•   6 tablespoons extra-virgin olive oil, divided
•   2 cup sliced shallots
•   2 garlic clove, thinly sliced
•   2 pound fresh spinach  
• Kosher salt and freshly ground black pepper
•   6 large eggs
•   2 teaspoon grated lemon zest (from 1 lemon)
• 1 box matzo
• 1 cup grated Parmesan cheese
•   1 & 1/2 cup crumbled feta cheese
• 1 cup pine nuts, toasted

1. To make the sauce, melt the butter in a small pot over medium heat. Whisk in the potato starch. Slowly pour in the milk and bring to a simmer, whisking continuously to prevent the sauce from becoming lumpy and sticking to the bottom of the pot. Simmer until the milk has thickened and the starchy flavor has cooked out, 3 minutes. Remove the pan from the heat.
2. Whisk the Parmesan cheese, nutmeg, and salt into the sauce. Transfer to a small heatproof bowl, cover with a piece of plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until fully cooled, about 20 minutes.
3. Preheat the oven to 400° F. Line a colander with a clean kitchen towel and set in the sink. Brush a 9x13 baking dish with 2 tablespoon of the olive oil.
4. Heat the remaining 4 tablespoons olive oil in a large pot over medium-low heat. When it begins to shimmer, add the shallots and garlic and cook until soft and translucent, 5 minutes. Add the spinach, season with salt and pepper, and cover. Cook the spinach, stirring occasionally, until wilted, 6 minutes. Pour the vegetable mixture into the colander and use the kitchen towel to squeeze out as much moisture as possible. Set aside to cool.
5. Remove the cooled sauce from the refrigerator and whisk in the eggs. Stir the lemon zest into the spinach mixture. Make a payer matzo in the bottom of the prepared baking dish. Cover with 1 cup sauce, then spread 2 cup of the spinach mixture over the sauce. Sprinkle with 2 tablespoon of the Parmesan, 6 tablespoons of the feta, and 6 tablespoons of the pine nuts. Place another sheet of matzo on top, pressing down gently. Repeat the layers, then cover the final sheet of matzo with the remaining sauce, Parmesan, and feta.
6. Transfer to the oven and bake until the feta on top turns golden brown, the sauce puffs up, and the matzo softens, 30 to 35 minutes. Remove and allow the pie to rest for 10 minutes before slicing.

Pickled Eggs for Easter!

I made Pickled Eggs as part of the Food In Jars Mastery Challenge for the month of April. I used the recipe below, which is from The Incredible Egg, using the juice from two jars of pickled beets. The Incredible Egg called for canned beets (not pickled) but SP can not stand canned beets. The only jarred ones we could find were pickled, so without an alternative,  here goes nothing! Regardless, the eggs will  be beautiful and a wonderful addition to the Easter Table.  If they smell at all like his horrible childhood memory,  I will devil them and he will never know!

http://www.incredibleegg.org/recipe/pickled-eggs/

Ingredients
I  16 oz. jar beets
1 & 3/4 cups white vinegar
I cup sugar
1 & 1/2 TB whole allspice
1 stick cinnamon, halved (oops - missed that step)
8 Hard-boiled eggs, peeled

Process
1. Hard boil eggs.

2. Drain the beets, reserving the juice. Put the beets away in the fridge and use in a salad later.

3. In a medium sauce pan over medium high heat, combine the beet juice, vinegar, sugar and spices. Bring to a boil.

4. Reduce heat and simmer five minutes.

5. Peel the eggs and put in a 1 quart canning jar with a lid.

6. When finished simmering, pour the hot marinade over the eggs.
7. Cover tightly and allow to cool to room temperature for at least 1 hour.

8. Place in refrigerator and allow flavors to blend. This can be for several hours or up to a week. (mine will be there for a week and 3 days before eating).

Cheese Souffle

This recipe reminds me of HiHo's Baked fondue.

Scotch Eggs

Once upon a time there was a pig named Notorious P.I.G. Piggy Smalls. 

 

true story...

... and let me tell you, he earned his name! But that's a story for my other blog. Anyway, he provided us with some yummy meat. The last of the meat is about to be made into Scotch Eggs this weekend.

The first thing you need to do to make Scotch Eggs is to make some sausage. There's plenty of recipes out there for making sausage, and though I wish I could put my hands on the recipe for Hinderers sausage, we rely on the good old Joy of Cooking for our recipe. 

Truly, the Joy of Cooking is all Shane uses for this recipe. It is the golden standard. 

Here's a picture of the recipe from the book. If you don't own a copy please go get one now. 

In the mean time, you can see the pictures to guide you through. 

 

 Using barely hardened eggs (an art I will never seem to master)

 

take a lump of sausage and form it into a patty in your hand. 

 then carefully, oh so carefully, surround it entirely with sausage.

 See this amazing toasted brown round bundle of goodness?

Just look what happens if you are as talented in making these as SP is. 

HEAVEN ON EARTH! Happy breakfast!

Butternut Squash & Bacon Deviled Eggs

 

 Another Must do recipe from Snixy Kitchen! She is my new favorite and I love her for her ingredient transformations!

Butternut Squash & Bacon Deviled Eggs

Butternut Squash and Bacon Deviled Eggs

Author: Sarah Menanix

Yields: 12 deviled eggs

 

Ingredients

• 1 small butternut squash (.75 to 1 pound)
• 6 large eggs
• 2 tablespoons mayonnaise
• ⅛ teaspoon cayenne, plus more for sprinkling
• ⅛ teaspoon salt
• ⅛ teaspoon nutmeg
• 2 slices of cooked bacon, crumbled

Instructions

1. Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
3. Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
4. Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.

Mothers Day Brunch

I have been dreaming of this indulgence for weeks! Thanks SP for making my favorite!

Baked Cheese Fondue

Oh my oh my this makes me think of fondue married to Welsh Rarebit served as a cake pop in heaven. Oh Hi-Ho why did you never make this for me! Oh SP? Honey? Can you run out to store please?

(silence)

oh darn he is at hockey. Gasp!

Ingredients
6 slices bread without the crust
2 eggs beaten
1/2 package sliced Old English or any cheddar cheese
tomato slices
dry mustard
herbs
worcertershire sauce
1 teaspoon chopped onion
1 and 1/2 cups milk

Directions

1. Place bread and cheese in layers in a baking dish.
2. Beat eggs, add milk and seasonings. Stir. 
3. Pour over bread and cheese. 
4. Let stand on hour. Stare at it and drool. 
5. Preheat oven to 325. 
6. Bake for one hour. 

Makes 3 to 4 servings. 

Macaroni Pudding? This is an egg rich Mac and Cheese!

 It's nearly the end of January and I am committed to renewing my blog by revising Hi-Ho's ancient recipe box.


















This deserves a picture of this beast, which bears a book mark barely into it - see the "Breads, cookies, cakes, pies, casseroles" on the right hand side?
 

























That is as far as I made it through it and it is almost symbolic of this time of year, just past Hi-Ho's birthday but several weeks before the anniversary of her death. Maybe I can knock a good dent in it in the time remaining.

Sadly, this recipe was the first I pulled out and it really almost makes my stomach turn. It is credited to "Pete" which means that this recipe card came from KK, a horrible cook, but maybe this one was worth making? I bet the kids will love it because it really just sounds like baked Mac and Cheese, so why call it pudding? Perhaps because it has so many eggs.

Ingredients
 1 quart of milk
2 Tablespoons butter
1 teaspoon salt and pepper to taste
2 cups chopped cheese
4 eggs - slightly beaten
1 and 3/4 cup macaroni (why not call it 2?)

Directions

1. Cook Macaroni according to directions for al dente. Drain and put into a buttered baking dish.
2. Preheat oven to 350 degrees. 
3. Heat milk, butter, salt and pepper. 
4. Add cheese and stir until melted.
5. Remove from heat and add beaten eggs.
6. Add milk and cheese mixture to the macaroni in baking dish. 
7. Bake in over until firm and slightly brown.

Murrays Breakfast Melt

Murray's Cheese is a NYC legend. This sandwich was chosen as one of NYC's Top 5 breakfast sandwiches in THIS CBS Article. I am placing my order for THIS masterpiece to be this weekends sandwich. I have all the ingredients but the English Muffin, so I guess I will use regular bread. This recipe was just posted by Martha Stewart, as noted by the stylized photo below, and written credit to her as well. Murray's in Maine? My dream realized!

Ingredients

• 1 ounce Fontina Fontal cheese
• 2 slices extra-smoky, extra-thick cut bacon
• 1 English muffin, split
• 1 tablespoon unsalted butter
• 1 large egg

Directions

1. Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon on a griddle over medium-high heat; cook until crisp. Transfer to a paper towel-lined plate to drain.

2. Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.

3. Place English muffin split-side down in skillet; cook until toasted. Turn and top each half with a slice of cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside.

4. Melt butter on griddle; crack egg onto melted and fry until whites are set; turn and top egg with grated cheese; continue cooking until yolk has reached desired degree of doneness.

5. Carefully transfer egg to large muffin half. Top egg with bacon and sandwich with remaining muffin half; serve immediately.

• 

Baked Eggs with Basil Mint Pesto

This was amazing! I made it for dinner. Two nights in a row. I made it for breakfast, with only one egg, for Daughter and Baby. They loved it. They demolished it.

The unique pesto, made from mint and basil in the garden, spread on top of goat cheese, is so wonderfully aromatic and flavorful. It was also a wonderful use of baguette remnants from the weekend. I think the best part was using the last of the beautiful Windy Hill Farm eggs we bought at the New Gloucester Village Store on the way home from SP's office.

The caught my eye immediately in this book that my mother-in-law gave me for my birthday! I adore it.

Oh my gosh! Janice Cole has a blog! Yea! I am too excited to learn more about her now, so I am NOT taking time to put up this recipe!

LOVE!

Janice Cole's Three Swingin' Chicks!

Last Night's Dinner Salad

What a yummy dinner it was! Served with a fresh baguette, this modification of Tasty Kitchen's Deviled Eggs in a Nest of Butter Lettuce made a perfect summer dinner for 6. I was able to use butter and romaine lettuce from the garden, but also bought a head of butter lettuce at Hannaford's. I added the first of our Sweet 100 and Sungold tomatoes to the salad. I also added shaved steak, left over from Monday's steak dinner, cooked a la our friend Brucepedia.













The biggest change I made was the salad ingredients and the deviled eggs. I used 8 eggs, and the funny part is that not knowing SP ate a broken half, no explanation of even numbers and multiples of two kept Daughter from counting 15 eggs. We love lots of laughter in our kitchen!

I doubled the dressing (recipe below) and it was perfection - I will be using it again! So that any left overs would save well, I let everyone dress their own. The serving tray was picked clean in the end but we do have leftover dressing - hooray!

In making the deviled eggs, I added fresh tarragon from the front garden bed. I did find that the amount of dressing added made them rather watery and messy, so next time I will use less of the dressing. In an attempt to dry it up a bit I added some white pepper, ground sage, and mustard powder. They were super yummy!

Dressing Ingredients

• ½ cups Light Mayonnaise
• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 4 teaspoons Rice Wine Vinegar

Dressing Preparation Instructions

1. Whisk mayonnaise, mustard, honey, and vinegar in a small bowl.

* this is a great honey Dijon recipe!

2. * Mash 5 tablespoons of the dressing into the yolks to make a smooth filling.

*Next time I will use less of the dressing. I like my deviled egg stuffing to be stiffer. I hope to return to this recipe and rewrite my version.

(Dressing, filling, and eggs can be covered and refrigerated overnight.)