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
The Serene Palate 