Those Pesky Deviled Eggs

Wishing Y'all a very Happy Easter and....

it's time to get your Deviled Egg Plates out!   

Such a Southern thing...the Deviled Egg plate!!   

My first plate on the left was acquired from Replacements, LTD.   in Greensboro, NC.   

My second plate was acquired  from the  Colombia Restaurant in St. Augustine, FL.   

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!

A Handy Tip

Had an epiphany while shopping for some office supplies.  I have never had any place to keep a recipe off the counter.   I saw these sign holders at Office Max and they fit perfectly on the inside  of my kitchen cabinet doors.    I attached them with double stick tape.    Out of the way and so easy to change recipes as needed.   I bought two and using the other one other personal info.  

Bon Appétit and Enjoy

Your Wonderful World

Perfect Boiled Eggs!

Are Just Too EASY!!!

 

A common complaint of boiled eggs is they don't peel very well.    Some say the eggs are too fresh....they need to be weeks old eggs.  I will have to disagree since I changed the method of cooking a boiled egg.  The second complaint is they have that nasty black/green ring around the yolk.  Once again, it is the method that is wrong.  I was taught you need to put eggs in cold water, bring to a boil and let sit for 18 minutes.  I believe this is where the technique is all wrong.

My method is as follows.....bring a pot of water to a full boil.  Be sure you have enough water to cover the eggs completely!   That is a vital point.   Using a push pin, make a single hole in the large end of the egg.   There is an air pocket here and this will release the pressure so your egg doesn't explode while boiling.  Next add 1 tablespoon salt and two teaspoons of vinegar.   The vinegar act as a coagulant for the whites.    Remember when you had to add vinegar when you colored Easter Eggs?....that is why it is added to the water.   Stir until salt is dissolved and the boil is rolling.  

Slowly submerge eggs in the boiling water.  Stir immediately....this centers the yolk.   It is a vital step.  Stir occasionally for the next minute or so.  Lower heat but do NOT let it stop boiling.  Cook eggs for eight minutes for soft boil....thirteen minutes for hard boiled.   

While boiling, prepare a bowl of ice water deep enough to cover eggs entirely.  For hard boiled eggs, remove from heat and drain boiling water.   Leave eggs in pot and shake vigorously to crack shells.  Immediately submerge the cracked eggs in the ice water and leave to cool completely, about five minutes.  

Under running water peel eggs.  The shells will slip completely off for a perfect egg.  Slice in half for deviled eggs and you will see a perfect yolk with no black/green ring!  

 Bon Appétit and Enjoy
Your Wonderful World!

My Classic Meatloaf

We are having a cold raining weekend here in East Tennessee.  I think today's high will be in the upper 60's and that is quite a bit colder than we have been enjoying.    Meatloaf just seemed to fit the bill for a comfort supper. 

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

Classic Meatloaf

Main Dish

3 slices day old bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/4 cup ketchup
  coarse salt and ground pepper

Preheat oven to 400F. Line a 8 X 4 loaf pan with parchment paper, per following directions.

Be sure to make parchment paper long enough that it will overlap the sides of the pan by three inches each side. (This will aid in removal after baking.) Place bread in food processor; pulse until fine crumbs form.  Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, and salt and pepper, to taste. Add bread-milk mixture, and mix very gently with a fork (do not over-mix).

Place meat mixture on prepared loaf pan and form into a loaf. Bake with parchment paper covering the top of the loaf.  Bake for 30 minutes.  Open oven and fold back parchment paper and continue baking until loaf is golden brown, another 30 minutes.  Let meatloaf rest 10 minutes.  Remove from pan with the paper sling and slice for serving.

Notes:  ©WHStoneman

Yield: 6 servings


** Exported from Now You're Cooking! v5.89 **

Fold paper over top for first 30 minutes baking time. 

Fold back paper for final 30 minutes baking.

Lifting the parchment paper makes it so easy and no mess. 

Bon Appétit and Enjoy 

YOUR Wonderful World!

Great Tip for Fresh Berries

A friend of mine shared this tip with me a few weeks ago, and it really, really works. When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water.  Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge.

 

The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they'll stay fresh as long as it takes you to eat them.

 

Bon Appétit and Enjoy 

YOUR Wonderful World!

 

Our Bounty...Tomatoes!!

Sometimes, I believe that God has a little practical joke he plays on us.  He gives us wonderful bounty...but we have to "put it up" at the hottest time of the year.   

This nation is experiencing a heat wave that is unbearable for many.   I am thankful for my produce...but I am also thankful that we have air conditioning.  I recall growing up in the 1950's on a Michigan farm and air conditioning was something that NO ONE had...NO one!  So..we had to endure and get used to it.    I do have fond memories of getting  into the cattle water tank and cooling off as a kid....we loved it.   We did our work when the day was cool...and more after the sun went down. 

I had a miserable crop of tomatoes last year.  As a matter of fact, I ripped them out completely in the middle of August since I knew NOTHING would result.  This year, I was a little more conservative and planted three regular plants and three plum plants.    My friend, Lou from Michigan, (who's field is plant botany) advised me that my soil needed epsom salts to cure my BER!...and that is blossom end rot.  She was right and today, my "crop" was ready for some puttin' up.

The Production Line

 After washing my find...into a  boiling water bath to blanch the tomatoes.    You can immediately tell when they are ready since the skins start to split.  Then immediately into an ice water bath to stop the cooking process. 

After chilling, it is so easy to "pinch" the skins off the tomato and into your work bowl.  At this point, you can do many different  procedures, but I prefer to vacuum pack in my Tilda Foodsaver 550 vacuum sealer.   The one pint wide mouth jars are great for any thing you are puttin' up.  

WORD OF WARNING......this method is NOT a substitute for hot water bath canning!!     

This will seal the jars and they will be ready for 
FREEZING ONLY.  

Peeled and Ready

Into the freshly washed pint jars

Vac sealing jars 

Ready for the freezer

I know these will be great next winter...for a nice quick pasta sauce or some other creation!

Bon Appétit

and 

Enjoy YOUR Wonderful World!

Something that works for me!!

Sunday morning ritual, Biscuits and Gravy.  I enjoy making biscuits....something to savor, devour and enjoy.  

Over the years, I have been able to improve my quality from "those little hockey pucks"...to light and fluffy biscuits, all thanks to While Lily flour.  I do believe that is the secret to great biscuits, soft winter wheat that White Lily uses in their flours.   White Lily used to be a Knoxville tradition for a century or more..but have since left this area and now are located in West Tennessee. The J.M. Smucker Company now run all the operations.  

As with any pastry or biscuit recipe, the key is to distribute the butter throughout the flour mixture...to the size of a "pea" as they say.   I have used a hand pastry blender, two knives, big food processor, little food processor.  They all work but today while emptying the dishwasher, picked up my grater....looked at it and decided to try something a little different.    Butter from the refrigerator to the freezer for 20 minutes.   Also, I put my grater in the freezer to get it cold.   I do keep my White Lily SR flour in the freezer also.  Everything needs to be very cold.  

Ice Cold Butter shavings 

 
After adding the flour, everything came together and the effort was minimal!  That technique is something I will do every time, including my next pastry for pies!

Here is my biscuit recipe from many years ago...still use this very recipe today!


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

Myrtlewood Classic Biscuits

Breads

2 cup White Lily SR flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1 1/2 teaspoon sugar
4 ounce shortening; I prefer butter
3/4 cup buttermilk
1/4 cup butter; melted
Preheat oven to 450F.

Cut shortening into dry mixture with a blender.  Add buttermilk and stir until combined.

Knead 15 times on floured board.  Add more flour if too damp.  Roll out and cut biscuits.  Bake for 10 minutes or until golden brown. Brush tops with melted butter after removal from oven.

For a dessert biscuit, add 1/4 cup additional sugar and 1/4 cup dark cocoa powder. 

Notes:  ©WHStoneman

Yield: 8 servings


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

Bon Appétit and Enjoy 

YOUR Wonderful World!

Clarifying Stock

Time to clean out the freezer...too many bags of "chicken parts" and it is time to make stock!  I usually buy whole chickens to save on cost.   Many meals can be gleaned  when chickens are 79 cents a pound!  

I learned this little trick from my grandma...she was clever in the kitchen and very Avant-garde with some of her cooking stills.   Now I remember her secrets and they really were worth while.   

Here was her secret to cleaning a chicken stock!  

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

Clarifying Cloudy Stock

Techniques

2 tb water
2  egg whites
  crushed egg shell from 2 eggs
1/2 ts lemon juice

For each quart of stock:    Strain the stock through several layers of cheesecloth to remove any bones, meat, etc.  Reserve meat for other uses.  Completely clean your stockpot and pour stock back in pot.

Mix water, egg whites, shells and lemon juice.   Blend until frothy and add to the stock.  Bring to a boil over high heat, then remove from heat.  Let stock sit for 15 minutes, covered tightly.

Remove egg white "float" gently trying not to disturb the contents.   All the stock sediment will rise to the surface and collect in the cooked egg whites.    Strain once more through rinsed cheesecloth, taking care to pour slowly.

I put stock in pint jars, seal with the food saver and freeze for later use.

Notes:  ©WHStoneman


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

Before Clarifying....

After Clarifying...egg white float removed

Enjoy and Happy Cooking!

  Bon Appétit

Bakery Style Muffins

I received a note from a friend this week that piqued my curiosity.   The note contained a link to Fine Cooking which is my go to cooking magazine since Gourmet left the publishing scene. 

This a very clever data base that will help you create your perfect muffin with the ingredients you have on hand.  

Create Your Own Muffins Here!

Heating Tortillas

I have tried heating tortillas with all the methods from microwave, oven, skillet...in foil wrap...out of foil wrap.   I must say the best might be the skillet and the all time worst method was the microwave.   They just turn into a soggy mess since the moisture can't evaporate in the microwave.   

My newest favorite TV show (don't be angry, Ina)  has to be Mad Hungry with Lucinda Scala Quinn!   What a great show...no pretension...just good ordinary food with fresh new twists. 

She was showing her recommended method for heating tortillas....I had to try it immediately.    She was reheating each tortilla over the open flame of her rangetop.   As she suggested, the flavor becomes a little bit charred and it is a wonderful flavor.   Also, placing the tortilla between clean kitchen linen keeps them warm for serving!

Keep your tongs handy for flipping!

Ready for your favorite filling...Enjoy!

Clever Ideas in the Kitchen

Why didn't I think of this....  

http://www.chow.com/videos/show/chow-tips/10835/how-to-weigh-food-down

Used this idea tonight after blanching three pound of broccoli! 

This REALLY Works!

Over the years...I have always struggled with hamburgers and sausage patties shrinking during cooking.      Everyone I read said that I was buying cheap beef, i.e. 70/30.    I tried better when it was on sale and have started purchasing 80/20 ground round.    I have also tried the 93/7 beef but it just doesn't have the "flavor" that a higher fat beef has.   It really does add to the flavor.   

After a bit of reading, I came across the idea that will stop shrinkage on the grill.   A few suggested making the patty bigger so when it shrinks, it will be the right size.   Then I found a comment from a chef who said to make your patty the size you want it to be and then put a hole with your thumb right in the center.   Humm...I though...and I had to try it.   IT WORKS!!! My patties stayed the same size.  

This morning...I tried the same with the sausage patty.   I didn't put the hole all the way through the meat but made a very deep indentation.    And once again, the patty stayed the same size.   

Hope this little hint helps!

Bon Appétit

and 

Enjoy YOUR Wonderful World!