Wednesday, April 2, 2014

Dallas Morning News Taste Session 4/3/2014

It's been awhile since I've posted anything from the DMN. Either the recipes were not Vegetarian or nothing interested me. Today the headline was about Pasta. There's a new Pasta that I have embraced and one of the recipes includes it. It's Orecciette. I like the size and the fact that it takes a sauce well.
I've also included  recipes for other Deviled Eggs. I can't seem to get enough recipes for Deviled Eggs. However, I always end up making them like my Grandmother did. The All American Classic Recipe.



Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In the vernacular of Taranto it is calledrecchietedd, or chiancaredd. A slightly flatter version is called cencioni, while in the vernacular of Bari, strascinate are more similar to cavatelli.
The traditional dish from Puglia is orecchiette alle cime di rapa,[1] although broccoli is also widely used as an alternative to rapini. Particularly around Capitanata and Salento, orecchiette are traditionally also dressed with a tomato-based sauce (al sugo), with or without miniature meatballs (al rag├╣) and/or a sprinkling of ricotta forte, a seasoned sheep-milk variety of ricotta cheese.
The Italian cookbook Il cucchiaio d'argento (with an English translation The Silver Spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.


Orecciette Pasta with Artichokes:
This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.
I've adapted it only to make it Vegetarian.

4 Artichokes
1 Lemon
1/4 C Extra Virgin Olive Oil
3 TBS minced Onion
1/4 C water or Vegetarian Chicken Broth
1/4 tsp Red Pepper Flakes
Salt and Pepper to taste
16 oz. Dried Orecciette Pasta
2 TBS chopped fresh Parsley
1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed sten intact. (I would consider purchasing these already trimmed).
Cut into thin slices.
Squeeze Lemon Juice over them to prevent browning.
Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.
Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 
Cook until Artichokes are tender .
Season with Salt and Pepper to taste.
Cover and keep warm.

Cook Pasta according to package directions, drain.
Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.
Transfer to a serving bowl and serve hot.

Enjoy!
Peace in the Kitchen!

Divine Deviled Eggs With Fresh Rosemary:
This recipe comes from Alicia Ross with the DMN.

12 Medium Eggs, Hard Boiled and Peeled. (I buy them already cooked and peeled at Costco)
6 TBS Mayonnaise
2 TBS Dijon Mustard
2 tsp Apple Cider Vinegar
2 tsp Finely Chopped Fresh Rosemary
1/8 tsp Pepper
1/8 tsp Salt or to taste

Slice each Egg in half lengthwise and scoop out the yolks into a medium size bowl.
Place the whites onto a plate and set aside.
Mix the remaining ingredients into the yolks until the mixture is smooth and creamy.
Use a pastry bag with a decorative tip and fill it with the filling. 
Swirl the yolk filling back into the egg white halves.

Enjoy!
Peace in the Kitchen!




I love Deviled Eggs......
When I was little I remember my Grandmother serving Deviled Eggs at every picnic during the summer months. It wouldn't be a picnic without them. She also made them for Easter and Christmas.
I could have eaten them all if she would have let me..... and she knew that, so she made plenty of them.

I wanted to talk a little about the origin of Deviled Eggs.

The Deviled Egg originated in Ancient Rome.
They're made in most European Countries and well known in America.

In Europe they are typically served with vegetable macedoine ( diced) and garnished with mayonnaise, parsley and tomato.
I various other regions of Europe they may be garnished with caviar and cream cheese or sour cream, red onion,chive,dill,anchovy or pickled herring.

It's a very common dish in the United States, often served during the summer months.
The eggs are hard boiled, peeled, halved lengthwise and the yolks are removed.
The yolks are mashed and mixed with a variety of traditional ingredients such as mayonnaise, mustard, tartar sauce, pickle relish,  salt,  pepper,  cayenne pepper or minced onion.
The list is endless.
The mixture is then spooned or piped back into the egg halves.
They are typically garnished with paprika, chile powder, chive or dill.

Contemporary ingredients may include garlic, horseradish, wasabi, jalapeno, capers, salsa, hot sauce, spinach or smoke salmon.

The name derived from creating them with spices, giving them a "hot" or "devilish" flavor.
In some areas of the United States they are refereed to as salad eggs or dressed eggs to avoid using the word deviled when served at a church function.

Traditional Deviled Eggs:

6 Hard Boiled Eggs, peeled, halved lengthwise.

1/4 C Mayonnaise
1 TBS Yellow Mustard ( in the States we refer to this as kid mustard, personally, I am not a fan)
1 tsp minced Parsley
Salt to taste
Paprika

Remove the yolks. Place them in a bowl.
Mash with a fork and stir in the Mayonnaise, Mustard, Parsley, Salt and Pepper and mix until creamy.

Spoon or pipe the mixture back into the Eggs.

Sprinkle the tops with Paprika.
Cover and refrigerate at least 1/2 hour before serving.


Contemporary Deviled Eggs:  The Texas version!

6 Hard Boiled Eggs, peeled, halved lengthwise
1 Avocado
1 tsp Dijon Mustard ( I prefer whole grain)
1/4 tsp Adobo Seasoning
2 TBS Mayonnaise
1 tsp fresh Lime Juice
1 tsp Chopped Cilantro plus additional for garnish
Salt and Pepper to taste.

In a bowl:
Yolks
Avocado
Mustard
Adobo Seasoning
Mayonnaise
Lime Juice
Cilantro

Mash with a fork, combine well until creamy.
Season with Salt and Pepper
Spoon or pipe back into the Eggs.
Garnish with additional Cilantro

Cover and refrigerate at least 1/2 hour before serving.

Enjoy!
Peace in the Kitchen!





I'm posting this for a friend that is asking about dying purple deviled eggs for Halloween!
Great idea.

YOU CAN USE ANY FOOD DYE TO DYE
THE EGGS ,PAAS NEON DYE ,
WILTON ICING
COLORS OR CONCENTRATED GELS WORK
GREAT BUT USE SPARINGLY. IF YOU
WANT A MORE PASTEL COLOR. AND USE
BOILING WATER INSTEAD OF COLD
WATER
10 large
hard boiled eggs
3 dash(es)
food coloring
1 c
cold water
1 tsp
vinegar for each color you are using.



Blueberries make an excellent blue dye:
Crush blueberries and add a little water to thin the mixture. Pour off the blueberry "juice" from this mixture and add 1 tablespoon of white vinegar to 1 cup of blueberry liquid. Soak a hard boiled egg until the desired color is obtained.
Grape Juice Dye: A purple-blue color can be obtained from grape juice:
Add 1 tablespoon of white vinegar to 1 cup of grape juice. Soak a hard-boiled egg until the shell is colored.
To dye peeled hard boiled eggs, fill a glass bowl half full of cool water, no vinegar.
Add coloring/dye to reach desired color.
Gently place eggs in water, cover with plastic wrap and refrigerate overnight.
Enjoy!
Peace in the Kitchen!




Here's Betty Crocker's recipe for Deviled Hard Boiled Eggs:

"Mounds of savory yellow egg yolks in white frames. A stunning garnish and satisfying appetizer ... food for picnics and parties.

Cut in halves ... 6 hard cooked eggs
Slip out the yolks. Mash with a fork
Add .....
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
about 3 tbsp. salad dressing or vinegar or cream ( enough to moisten)
Refill whites with egg yolk mixture, heaping it up lightly.
Use with salads, cold cut meat platters, etc.
To Carry Deviled Eggs to Picnics
Fit two halves together,wrap in waxed paper ( twisting the ends )

Enjoy!
Peace in the Kitchen!





No comments:

Post a Comment