Category Archives: cooking basics

The Dirty Dozen

19 Saturday Apr 2014

Posted by in cooking basics, From the journals, holidays, the kitchen

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Why is it that we call a sandwich, when filled with mashed-up egg and drowned in mayonnaise, a little seasoning and perhaps a hint of “vegetable” (celery?) an egg “salad” sandwich? I’m okay with this, but just asking?

I also used to question the “devil” in deviled eggs. This is just something I do, question things. But some of you probably already know that, or would really rather not (know).

I am not an easy one to crack. As a child, I wasn’t one for breakfast, especially involving eggs, yet an egg salad sandwich, as well as a deviled egg was, in fact, amongst my favorites. Perhaps, to do with the mayonnaise, which by the way, I am quite fond of too. So, how is it a brother of mine, an actual sibling of the blood relation, does not eat salad dressing? Ever? As in, nope, never. I glop it on, or at least used to, before I understood the amount of effort it took to glop it back off my body. I loved the creaminess of a salad dressing which often involved mayonnaise. These days, it is the acidity in the dressing that takes priority over the cream, for me. There is an art to the perfect balance of savory to sweet, and tangy to tart. We aren’t here to talk salad though. We are here to eat eggs! Deviled eggs, for Easter (something ironic about that perhaps)?!

Into making a good quality mayonnaise, goes an egg (or two). So, why is it that to this mayonnaise we actually insert more egg, the hard cooked yolk part, to make it deviled? What is it to be deviled, again? Is it to do with the cayenne or the mayonnaise? I believe it is to do with the cayenne, but the devil is in the mayonnaise (at least devilish for our health). So now you know, this is the type of random bits of information I so often ponder.

Yet, it will not stop me from making a batch of deviled eggs for Fiesta Friday (because it makes good party food) and another batch for Easter (because it makes good Easter food). Plus, Tom will insist on coloring eggs and what else am I going to do with a dozen hard cooked eggs (rhetorical question)? The first batch will be clean (I am sure you are relieved). The second batch will be dirty; from the stain of the dye soaking through (kind of festive though).

I like a good old fashioned deviled egg as much as the next person, but if we decorate the outside of an Easter egg, I think it only fair to decorate the deviled egg too, so I usually dress them up a little. I also like to crank up the flavor without getting too wild; (truffle oil will sneak into the ones going to the party; not Tom’s favorite). Tulip petals are their Easter dress.

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Deviled eggs, Chez Stacey style

I’ve shed my need for so much mayonnaise, so to lighten things up, I now use plain yogurt (the local kind) to make it creamy. I love the addition of truffle oil which is a natural partner to an egg. Tom continues to proclaim himself a non-truffle eater so I fill his eggs first then add the truffle oil to the mix (for me and any other guests that might be joining). Truffle oil is strong, so adjust the quantity to your taste by adding it a few drops at a time. If you have fresh truffles, truffle shavings would be delicious to mix in. If you don’t like truffle, simply omit it altogether.

INGREDIENTS

6 eggs, hard boiled, cooled and peeled
1 TB Dijon mustard
1 TB lemon juice
1/8 tsp salt
1/4 tsp smoked paprika
1/8 tsp cayenne
4 TB plain yogurt
1 tsp chopped fresh chives
1 TB chopped Spring onion or shallot
1/2 tsp white truffle oil (+/- to taste), optional

For garnish: fresh chives cut into 2 inch lengths. Good quality ham cut into 2 inch x 1/8″ strips, smoked paprika, tulip petals

PREPARE

Cut the cooked, peeled eggs in half lengthwise. Scoop the yolk, out from the white and place in a bowl.

Add the rest of the ingredient and mash well with a fork.

Chop one of the cooked egg whites and add to the bowl mixing well.

Fill the center of each cooked egg white with spoonfuls of the yolk mixture.

Sprinkle with smoked paprika and top each with 2 chive strips and 1-2 ham strips.

20140419-100305.jpgTo serve, put each deviled egg on a tulip petal placed on a platter or individual plates. Admire momentarily and watch them disappear.

The C h i c k p e a Under pressure

08 Tuesday Apr 2014

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I am a big lover of legumes and Chickpea was the first. My husband often tells me I am full of beans and most times, he means this quite literally. I suppose I first fell in love with Chickpea at Godfather’s pizza in Alaska when I was young. My brothers were there for the pizza and video games, I was in it for the salad bar where I could pile my plate high with hard boiled eggs, sunflower seeds and chickpeas. If I became the recipient of an occasional spare quarter for a game, all the better. Pizza was not my thing. Yes, I know, what kind of kid doesn’t like pizza? Well, I didn’t like breakfast either but you all know how that turned out?

This longtime love of Chickpea (AKA Garbanzo), was elevated when breaking, quite literally, out of the can. I used to be completely satisfied eating and cooking with canned beans. They are convenient, tasty and usually tender. I casually mentioned this to my former boss once (the same one who got me to eat spinach – stay tuned for that…).

In context, We had been conversing about food and making things from scratch. I, with great authority (which shows I had none) said that there was no reason to cook your own beans because they were perfectly good from the can. She had a strong opinion to the contrary. It was at this point that I embarked on the long and frustrating journey of cooking the perfect bean.

Older, wiser and armed with a pressure cooker, I am now convinced that a homemade batch of beans is both convenient and a staple to many a great meal. I have my Sister-In-Law, Irma, to thank for the epiphany regarding the cooking of dried beans. She uses a pressure cooker, which I had always been fearful of but since converting to, have never looked back. So, without further ado:

C hi c k p e a
Under pressure

The beautiful thing about this recipe is that it is many things in one. It is chickpea soup if you ladle it into a bowl with the liquid, it is a side dish if you scoop it out of it’s liquid with a slotted spoon and it is an ingredient if you are making one of many different things such as hummus, salads, baked goods, soups and so much more.

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You will need a pressure cooker for this. If you don’t have one but are intrigued with this idea, less than $100 is worth investing, if nothing else, in cooking beans. There is no need to soak overnight and the cooking time is cut in half. There are many other uses though, so it really is money well spent.

INGREDIENTS

1 cup dried chickpeas, rinsed
3 cups water
1 celery stalk, cleaned and trimmed
1 onion, cut in half, skin removed
3 cloves coarsely chopped garlic
The juice of 1 1/2 lemons
a few drizzles olive oil
1 bay leaf
1/2 bunch fresh thyme (tied together makes it easier to remove; cooked in a cheese cloth pouch makes for a more aesthetically pleasing broth, sans dark green speckles).
1 – 1 1/2 tsp sea salt (approximately)

COOK

Put all the water, celery, onion, garlic, juice of one lemon, one drizzle olive oil, bay leaf and thyme in the bowl of an electric pressure cooker. Set it to high pressure and set the cooking time to 24 minutes.

It will take 10 minutes or so to work up to the right amount of heat and steam before the timer clicks down. Once the time is up, allow the pressure to work itself down by itself (which will take another 15-20 minutes or so),

Once the lid has released, remove it and check the chickpeas for tenderness. I like mine al dente; easy to bite through but not mushy and falling apart. If they are still a little tough, set the cooker to simmer and let simmer till done.

When they are cooked to your preferred consistency, add the salt, another drizzle of olive oil and the juice of the remaining 1/2 lemon. Turn the cooker off and let cool in the liquid. Once mostly cooled, check the seasonings and adjust to your own liking.

Remove the thyme stems (leaves will have scattered about unless you cooked them in a cheese cloth pouch). Remove the bay leaf too and press on the onions and celery with the back of a spoon. They should begin to melt into the broth as you press on them. You can remove and discard any large pieces, if you wish.

You now have a wide range of options, as mentioned above. Store the unused chickpeas in their liquid.

Munch often and eat well but don’t forget that beans go bad quickly so try not to forget you made them (not likely, right?).

20140408-231236.jpgOh, and don’t forget to pick a Sweet Pea….

20140408-231349.jpg…starting to ripen.

20140408-231451.jpg…in the sun.

Forgive me my manners

29 Sunday Sep 2013

Posted by in cooking basics, From the journals, the kitchen

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What kind of food blogger would I be without feeding you? It is Sunday morning and time for brunch so let’s begin with that… You’ll be seeing brunch in many upcoming posts; it is by far one of my most rewarding meals to cook. Sometimes it ends up being my large snack before preparing dinner!

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When my husband and I were first dating, he requested hash browns for breakfast. I had never made hash browns and was unsure how to even deal with the potatoes. I tried several methods of cutting the potatoes, shredding and chopping; I precooked the potatoes and sautéed them raw. I never really achieved his interpretation of hash browns (although the potato cakes rosti come very close) but this is the version of potato that we use most often at breakfast and I do believe they are his favorite. These work equally well for dinner and are especially good with the addition of herbs, garlic or both. They do okay sitting for an hour or so but the longer they sit before being heated to serve, the more soggy they will become (this is not a bad thing but I don’t recommend trying to heat them longer than needed or they will become burnt, rather than crisp, on the outside and dry, rather than soft, in the middle). I find it best to make them in advance of your egg dish (or whatever they are accompanying) and keep them warm on your lowest heat setting on the stove; I keep mine on simmer and it keeps it just warm but not continuing to cook faster than I can prepare the rest on the meal.

PREP
USING 1 medium sized Yukon gold potato per person CUT INTO ¼” SLICES then each slice into ¼” julienne and then into ¼” cube.

PUT THESE CUBES into a saucepan of salted water and bring to just a boil.

REMOVE FROM HEAT AND STRAIN shaking out excess water.

THIS CAN BE DONE SEVERAL HOURS IN ADVANCE (if you have a doggie in the house, this is a healthy snack to offer them – no butter yet- just fresh, par-boiled potatoes. Ginger and Buddy know that I always save a few cubes for them to snack on before brunch).

COOK

MELT a good knob of butter (approx 1 TB per each two-three medium potatoes; more or less depending on the condition of your heart and your affinity for butter) over high heat until the butter stops bubbling. Add the potatoes and give the pan a shake to coat them all with a little of the butter. TURN DOWN THE HEAT TO MEDIUM.

COOK STIRRING EVERY ONCE AND AGAIN but leave them to sit alone undisturbed for several minutes at a time; this allows them to brown. You will eventually turn the heat down to low, depending on how hot your stove is. Once they have browned you want them to cook slowly so that the inside can soften nicely without burning the outside. On my stove, this occurs typically 5 minutes into the sauté and takes, on average, another 10 minutes or so to achieve the degree of doneness I desire. As I mentioned above, toward the end of the cooking, I turn my stove to simmer and let them finish off very slowly while I get the rest of my meal together; this buys me about 20 more minutes to round everything up. ALTERNATIVELY, you could serve right away or if still prepping other things, take them from the heat completely for an hour or so and reheat in a 400 degree oven or on the stove top on med high heat; again, the fresher served the better.

Mine are almost ready so I’m off to cook my eggs…