Archive for the ‘Sides’ Category

Do-It-Yourself-Deviled Eggs

July 25, 2009

1 hard-cooked egg*
1 tablespoon mayonnaise
1 to 2 teaspoons sliced green onions
Your choice of seasonings to taste (use very small amounts to begin with and taste before adding more)
Options: Curry powder, Asian sesame oil, soy sauce, fish sauce, hot sauce, mustard, smoked paprika, chutney, garlic, cheese, lemon or lime, etc.
1 teaspoon chopped fresh herbs (such as cilantro, parsley, dill, tarragon, basil)
Salt and pepper to taste

Peel the egg. Slice the egg in half lengthwise. Gently scoop out the egg yolk and place in a small bowl. Reserve the egg whites. Mash the yolk using a fork until finely crumbled. Stir in the mayonnaise until blended. Stir in the green onions.

Stir in any seasonings to taste, if desired.

Stir in any fresh herbs if desired. Season with salt and pepper to taste.

Spoon the egg yolk mixture back into the egg whites.

Serves 1

*To hard-cook the egg, place the egg in a small saucepan and cover with water. Bring to a boil over high heat. When the water is just starting to boil, turn down the heat until small bubbles form and boil gently for 9 minutes. Immediately place the egg in ice water or very cold water and let sit until cold.

Goat Cheese Stuffed Eggs with Fresh Herbs

April 07, 2009

(photo taken by Stafford Photography)

Goat Cheese Stuffed Eggs with Fresh Herbs

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
⅛ 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

Grilled Eggplant with Feta Cheese, Tomatoes and Basil

March 30, 2009

Grilled Eggplant with Feta Cheese, Tomatoes and Basil

Grilled eggplant has a wonderful smoky quality to it. This versatile dish can be served as an appetizer, a vegetarian main course or as a side dish to chicken or pork. It can even be used as a sandwich filling for pita bread.

3 large garlic cloves, minced
1 small eggplant, unpeeled, sliced 1/2-inch thick
extra-virgin olive oil
½ lemon
coarse sea salt
freshly ground pepper
¾ cup crumbled feta cheese
1 cup grape tomatoes, halved
¼ cup coarsely chopped fresh basil

Heat the grill. Rub the garlic over the eggplant slices then brush the eggplant with olive oil. Grill the eggplant over medium to medium-low heat 5 to 10 minutes or until slightly charred and tender when pierced with a fork, turning once.

Place the eggplant slices on a large platter and drizzle with additional olive oil. Squeeze the lemon half over the eggplant slices and season to taste with salt and pepper. Scatter the cheese and tomatoes over the eggplant and top with basil.

Serves 4 to 6