Archive for the ‘deviled eggs’ Category

Traveling Chicken Show

July 25, 2009

The chicks and I have been very busy lately so we took a short break from posting to this blog. We hope to keep at it a little more regularly from now on.


Well, I know I’ve been busy and I guess the chicks have been busy…
laying in the sun.

This past week the girls and I were on the road with the Traveling Chicken Show, as my friend Barbara calls it. The chicks put on a class about raising chickens and cooking eggs for the Garden Interns and Conservation Interns from the Community Design Center on the East side of St. Paul. Cleo and Roxanne helped in our talk about raising chickens, how an egg is formed and how to determine what color eggs a chicken will lay.

Outside of Cleo escaping the fenced-in run, the electricity going out, and rain as we were setting up, it all went smoothly. The chicks loved the attention, especially all the treats they were given.

Some of the interns were brave enough to hold the girls, for many it was their first time holding a chicken. It’s amazing the smiles these chickens bring forth.


(Roxanne being sweet and putting up with it all)

The chicks had help from Barbara along with Cindy and Diane, my fellow Les Dames d’Escoffier members, who taught the interns simple egg recipes they could make at home. The Do-It-Yourself Deviled Eggs made from whatever combination the kids decided to throw together resulted in some crazy concoctions that some of the kids loved and others were not so sure of.

The classic Toad in the Hole recipe was a big favorite. Of course what’s not to like with double-buttered toasted bread surrounding a fried egg?

Finally, the Scrambled Egg Breakfast Wraps were also a hit. Softly scrambled eggs topped with cheese, sour cream and a homemade salsa all wrapped together in a soft flour tortilla. The interns kept wanting to add more serrano chiles to the salsa—we went through lots of chiles and 2 bottles of Chipotle Tabasco Sauce and regular Tabasco Sauce for this recipe. Some like it hot!

It turned out to be a fun afternoon for all, but once it was over Cleo and Roxanne were happy to forgo the limelight and return to their own backyard. They have a lot of sunning to catch up on.

Goat Cheese Stuffed Eggs with Fresh Herbs

April 07, 2009

(photo taken by Stafford Photography)

Goat Cheese Stuffed Eggs with Fresh Herbs
Print This Recipe

This recipe of mine was first featured in the April/May 2008 issue of Cooking Pleasures magazine. Goat cheese adds creaminess and a slight tang to these deviled eggs.

6 hard-cooked eggs, halved, separated
2 ounces soft goat cheese, room temperature
6 tablespoons mayonnaise (I prefer Hellmann’s)
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives, chervil, dill and/or basil
1/8 teaspoon salt
pinch freshly ground pepper

Mash egg yolks in a medium bowl with a pastry blender or a fork until well-crumbled. Add the cheese and continue to mash until blended. Blend in the mayonnaise until smooth. Stir in the shallots, herbs, salt and pepper.

Pipe the yolk mixture into the egg whites using a pastry bag and star tip or spoon the mixture into the whites.

Makes 12 deviled eggs