Hello Everyone,
Happy Fourth of July! |
The downside of festival week is all of the traffic. Hopefully your bins will save you a trip to the grocery store this week!
Chives |
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White Turnips
Mixed Greens
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Rat Tail Radish |
Classic Deviled Eggs
ALEX WITCHEL YIELD 12 halves TIME 45 minutesThis recipe is adapted from ''U.S.A. Cookbook," a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here - no lemongrass or curry or pesto - just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you're feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.
INGREDIENTS
6 large eggs
1 teaspoon Dijon mustard
1 to 2 dashes Tabasco sauce, to taste
Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish
PREPARATION
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.
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