I couldn’t help myself.
This time around, diced red onion, english cucumber, 1.5 yolks (for 4 hard boiled eggs), fresh dill, 2 tsps sour cream, 2 tsps mayo, kosher salt and fresh ground pepper make up the filling.
I might even like these a tad more than my previous batch …
Note: the texture is not that of a classic deviled egg – creamy and rich – these feel more *dressed* which I prefer.
–tsp
I used to seriously dislike deviled eggs. I couldn’t even be next to someone who was eating them – watching them squish down on a mayo-laden egg thing – blech.
Not anymore.
I blame (or thank) my sister-in-law. During our last visit, she put out a tray of them, complete with the classic paprika sprinkle on top. Not only were folks happy, they ate copious amounts.
Clearly I was missing something.
So I decided to make some – a lighter version with less mayo and yolks.
I used six hard-boiled eggs, but only incorporated two yolks. I mashed them with an entire avocado, a squeeze of fresh lime juice, fresh ground pepper, kosher salt, and a small dollop of mayo. I had cilantro on hand, so on it went.
These I liked. Simple and light. Now squish down and enjoy!
–tsp
Snack time.
–tsp
I don’t use my mandoline often, but I’m thankful I own one when I want to make thin, crispy fries that are just as amazing on their own as they are on top of burgers or as a topping for creamy soups (think potato and leek, for example).
The above is a result of four palm sized, washed, peeled and julienned organic russet potatoes.
They were fried in small batches (just a handful at a time), in a dutch oven with about 2 inches of canola oil heated to approximately 350 degrees (I drop a popcorn kernel in the oil, when it pops I find the oil is ready).
Some things to keep in mind:
Have a large bowl of cold water ready, as you’ll want to soak the julienned potatoes in water prior to frying*. As soon as you slice them, put them in water to prevent them from browning. Soaking them removes some of the starch. Let them soak for a bit, changing the water as needed until it remains clear (perhaps 3 or 4 times). I find this process takes about 20 minutes or so.
Important – make sure to thoroughly dry the potatoes before you fry them! I use clean kitchen towels or paper towels to dry them off.
Cook each batch until the fries are golden brown – this does not take long – 2 or 3 minutes. I like to remove them using a large spider strainer.
Drain the cooked fries on paper towels, transfer them to a baking sheet, season with salt and pepper, and place into a 200 degree oven to keep warm while the additional batches cook.
*There are plenty of articles/opinions about the process of soaking potatoes. Some folks suggest soaking them for hours. I haven’t found this to be necessary. In the end, do what works for you.
–tsp
Homemade croutons are a staple in my kitchen. Once you make your own, you’ll never want to buy processed bags of them again – no caramel color here.
These adorned a caesar salad.
Slice a baguette into thin rounds, spread on a baking sheet, and brush with canola oil (I prefer this neutral oil, but the choice is yours). Season with kosher salt, pepper, and a dusting of garlic powder. Slide into a 300 degree oven and cook until just crisp and lightly browned.
-tsp
No additional text required.
–tsp
Antique stores are a great place to find top notch cookware at a fraction of the price. In near perfect condition, I picked up this piece of Le Creuset for $30.00. It has quickly become my favorite sauce pan.
This Wagner cast iron pan needed a little TLC, but for $16.00, it was well worth it. Thick, peeling layers encrusted the exterior, and the interior had some rust spots (wish I took a before photo). To bring it back to almost new condition, we placed it directly on a wood fire (used our old grill) for one hour. After it cooled, we used a wire brush to remove any remaining debris.
We needed to do a few rounds in the oven to reseason it properly, but this is the result:
Pretty outstanding, don’t you think?
–tsp
“Papa, potatoes, poultry, prunes, and prism, are all very good words for the lips” – Charles Dickens
This picture sums up how I feel about the simple, versatile, and healthy (yes, look it up) potato. Baked, roasted, shredded, hot, cold — basically there is no preparation of this spud I do not enjoy. Recently, I roasted some little beauties in a bit of olive oil, red pepper flakes, kosher salt, and pepper. We were grilling some chicken thighs that night, and this made the perfect accompaniment.
As a side note, I only purchase organic varieties, as potatoes are known to be pesticide-intensive crops. This time of year, I can rely on farmer’s markets for a fresh, colorful variety.
–tsp
I buy leeks the same way I purchase onions or garlic — I buy a lot of them at once. I bring them home, wash thoroughly, slice thin, and freeze. This ensures I always have this delicately flavored vegetable on hand.
If you’ve never cooked with leeks, check out here and here for some basic information.
Since dirt tends to be trapped between its many layers of leaves, it’s a good idea to properly learn how to prep leeks. It’s easy and will safeguard against unwanted debris on your dinner plate.
-tsp
Grilled.
Rotisserie.
Poached.
Doesn’t really matter. Shred, toss with your favorite sauce, and pile high on a bulky roll. Dinner is done.
Kids will be smiling.
–tsp
The Serene Palate 