My Wonderful World

W e l c o m e... And Enjoy!

Monday, June 27, 2011

Those Pesky Deviled Eggs

I have been trying for 30 plus years to boil an egg and then remove the shell without destroying the little bugger!   I have tried everything....and I mean everything.  Using new eggs didn't appear to help.   Using old eggs didn't produce anything successful.  Soaking eggs overnight in water was a failure.    Then it occurred to me that I might want to change the procedure I was using.    In the past, I always added the eggs to salted COLD WATER.   Also, added vinegar to prevent eggs from "leaking" while cooking.  Still, I couldn't peel the eggs with any success.  So frustrating.  

Then it occurred to me that maybe my method was in error and not the actual egg itself.  Let's try something different.     Why not try having the water to a ROLLING BOIL BEFORE adding the eggs.  So..I begin with my water level  to cover completely the eggs.   Add a tablespoon salt and a splash of vinegar.   The water is "on the boil" and with my spider, (an essential cooking utensil), I lower the eggs into the boiling water.   So far...I have found that six minutes is perfect for soft boiled eggs and 12 to 14 minutes is perfect for hard boiled. When your time has arrived....immediately plunge the eggs in ICE WATER BATH to stop the cooking process. This prevents that green ring that appears around the yolk. 

Now...to the best part....no matter what egg I use...I can immediately peel the eggs....and the shell slips off without tearing the egg white.   It is a miracle! 

And NOW on the the best deviled egg recipe that I have ever enjoyed...the secret...adding butter to the egg mixture.   It really helps "gel" the egg mixture after refrigerating.  

@@@@@ Now You're Cooking! Export Format

Deviled Eggs

Appetizers

12 lg eggs; hard boiled & peeled
1/3 c Kraft mayonnaise
2 tb butter; room temp
1 tb Coleman's dry mustard
  pinch of cayenne pepper
  salt & white pepper; to taste
2 tb tarragon; fine chop


Place eggs in ice bath to stop cooking.   Immediately, crack eggs and return to the ice bath to continue cooling. Once the eggs have cooled, remove the shells under running water.  Peel, starting at the large end.  This helps to removes any stray shell fragments.

For the filling:  Halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine mesh strainer into a bowl or place them in the work bowl of a food processor fitted with  the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.

Place the mixture in a piping bag fitted with a large star tip or use a medium sealable plastic bag with one corner snipped off. 

To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs, chill until serving.

Notes:   ©   http://www.virginiawillis.com      Thanks Virginia...I have made a few additions to your original recipe! 

Yield: 12 servings--maybe six for a good olé boys suthern picnic! 


** Exported from Now You're Cooking! v5.88 **


Chilled and READY to enjoy!  

Bon Appétit
and 
Enjoy YOUR Wonderful World!


Sunday, June 26, 2011

Strawberry Cheesecake Napoleon

I love summer desserts...and this one is so easy, anyone can do it!   You know, I am a huge fan of Pepperidge Farms Puff Pastry and always have a couple of boxes in the freezer. There are so many things that can be created from an elegant dessert, Baked Brie En Croute to Parmesan Cheese Straws.   How easy can that be?  


Freshly Baked Pastry Sheet



@@@@@ Now You're Cooking! Export Format

Strawberry Cheesecake Napoleon

Elegant Desserts

1 sheet Pepperidge Farm Puff Pastry
1 small box Jello Cheesecake Pudding Mix; instant variety
1 c milk
1 c heavy cream; whipped
1 ts vanilla; if desired
1 qt strawberries; sliced
  chocolate sauce; warmed


Preheat oven to 400F.   You will need two baking sheets the same size.  Cover the bottom baking sheet with parchment paper.

Thaw Puff Pastry overnight in the refrigerator or on the counter for 1 hour.  Dust lightly on both sides with flour.   Roll sheet to 12 X 14".  Place pastry on bottom baking sheet lined with parchment.  Prick dough thoroughly with fork, (also called docking), and place second parchment sheet over the dough.  Place second baking sheet on top.     Bake for 10 minutes.   Remove top baking sheet and parchment paper.  Continue baking for twelve to 15 minutes or until golden brown.

After pastry has cooled, cut into three 4 X 14" pieces.  A serrated bread knife does a great job for this.

DO NOT cut dough before baking!!  It seals the edges and the pastry will NOT raise as it should.    Cool until needed in a dry space.

Mix Jello Pudding mix with one cup milk.  Whisk until combined.   With mixer, whip heavy cream and vanilla, until thick.   Add pudding mix to whipped cream.    Lightly fold the two together being careful not to over blend.  You want it nice and light!   Refrigerate until well chilled.

Place a couple of dots of filling on serving plate.  (This will help like a little glue to keep the pastry sheet from sliding around.)  Place first layer of puff pastry on serving plate.   Add 1/3 of cheesecake cream mixture and smooth with offset spatula.  Place sliced strawberries with tip exposed at edge.  Top with second layer of puff pastry.  Repeat procedure.    You will not use all the strawberries...but they will be great  later.

Top with third layer of puff pastry and smooth the last third of the filling over the top.   Arrange berry slices in a pattern that you prefer. Refrigerate until well chilled.

Slice into serving portions, drizzle with warmed chocolate sauce, if desired.

Notes:  ©WHStoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.88 **





The Second Layer completed


Ready for Serving
I like to serve with a drizzle of chocolate sauce.  




Bon Appétit
and 
Enjoy YOUR Wonderful World!

Saturday, June 25, 2011

Enchilada Lasagna

Probably everyone on "that cable channel" has done this one...but I needed something easy.   So..I am not spending hours making enchilada sauce...cooking chicken and all that.  Everything is tasty and I used left over chicken from the refrigerator.  


 I have layered my deep dish Pyrex pie plate with  
mild Old El Paso Enchilada Sauce, flour tortillas, shredded chicken 
and shredded Monterey Jack cheese 
Topped with chopped roasted red peppers




This entire preparation took under 15 minutes....with shredding the chicken taking up the most time.  Into the oven at 350F. for twenty minutes or until bubbly.   


My mixed green salad was dressed with Ranch dressing mixed with a couple of tablespoon of salsa.  Makes a very good tasting dressing with a kick.  Chopped Jalapeño peppers raised the bar on flavors!  

Bon Appétit
and 
Enjoy YOUR Wonderful World!

Thursday, June 23, 2011

Burger Parmesan

Long day out in the heat and time for supper considerations.   What's available....6 ounce hamburger patties in the freezer.   Frankly, I am getting tired of "grilled" burgers.  Time to invent!

Polled the house...and everyone wanted spaghetti.  I have patties...what can I do?   If I had chicken or veal, the natural thing...chicken Parmesan or veal Parmesan.    Let's see what happens.  

I found the Panko and Fines herbes seasonings.    Mixed one egg with a BIG splash of Tabasco.  Gently dipped the patty into the egg wash to coat.  Then into the Panko crumbs.   Press patty into the crumbs coating both sides.  Salt and pepper to taste and cover top of patty with freshly grated Parmesan cheese.   

Into the convection oven on my ScanPan 12" skillet for 35 minutes at 350F.   I just love the way convection cooks and bakes.  The patties were perfectly cooked....crispy and so flavorful.  

Time to add to my bow tie pasta and of course, I used a "doctored" jar of store bought spaghetti sauce.    Quick and easy....



Crisp Greens, a fresh Roma on a frosted salad plate!  
Bon Appétit
and 
Enjoy YOUR Wonderful World!

Tuesday, June 7, 2011

And the heat wave continues...

Just checked my outdoor thermometer...104F.   Balmy!

Too hot to do any serious cooking...so I am in the freezer looking for something to whip up with little effort.  I found my package of Green Chile And Tomatillo Pork Stew that I made back the first of May.   Love having the freezer for these kinds of leftovers...they taste better the second time. 




Fresh sliced tomatoes, cucumbers with a little ranch dressing, a quick pinto refried beans and the enchilada with green sauce.   Heats up quick and little to clean up! 

Bon Appétit
and 
Enjoy YOUR Wonderful World!

Sunday, June 5, 2011

Too Hot for Kitchen Cooking!

My Saturday afternoon outdoor temps were reading 103F!  It is the first of June...this should be August temps.  Needless to say, it is very hot and dry.  Just a little bit of rain would be nice. 

When I got up yesterday morning.....I wanted something tasty and I had a couple of avocados staring at me from the counter top.  For me, I find avocados so "temperamental"!   Hard as a brick at the grocery...and then two days later, mush.  I wish I had a better knack at choosing and using the avocado at the proper moment!  

The kitchen was hot and I knew that this had to be a crockpot on the patio day.  Got out my Taco Beef recipe that I use for parties.   So easy...and great for a quick summer meal.  

Taco Salad with Avocado and shredded Sharp Cheddar 



@@@@@ Now You're Cooking! Export Format

Crockpot Taco Beef

Crockpot, Mexican

2 lb ground chuck
1 c onions; chopped
2 tb chili powder
1 ts chipotle powder, ground
1 tb salt
1 tb ground pepper
1 tb oregano; dried
2 garlic cloves; minced
10 oz green chiles; diced & drained
28 oz diced tomatoes, drained


Place  ground meat in slow cooker, top with rest of ingredients in order given. Cook on high  for 5 hours until meat is tender. Stir to mix all ingredients.  Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole or salsa.

I use this recipe for taco salad, enchiladas, etc.     Great for summertime cooking out on the patio.  No need to heat up a hot kitchen!

Notes:  ©WHStoneman

Yield: 6 servings


** Exported from Now You're Cooking! v5.88 **


Bon Appétit
and 
Enjoy YOUR Wonderful World!



Carnival Legend 05/04/14

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013