Deviled Eggs with Chives

Chives are at their peak right now, about 10"-12" tall here in my zone 5 garden. They're best before they start to bloom for once they bloom they become stronger and not quiet as tender. So on the way home from my walk I picked up these beautiful free range eggs at a neighboring farm.

Besides the fact that I adore eggs in any shape or form, they also go really well with chives. I thought about making an omelet with Cheese and Chives or Scrambled Eggs with Cheese and Chives and before chive season is over I'll probably make both those things but today I'm in the mood for deviled eggs, my all time favorite forbidden food.

Start with perfectly cooked eggs. Hard boiled eggs are easily overcooked causing a dark green circle around the yolk with a tinny after taste. Here's my technique for perfect hard boiled eggs--put eggs in a pan, in a single layer, cover the eggs with cold water, plus an inch more. Bring to a gentle boil over medium high heat. When water starts to boil, remove from heat, cover, and let sit for 15 minutes. Drain the hot water and soak the eggs in cold water until completely cooled. Farm fresh eggs are harder to peel than older eggs so I usually put my boiled eggs, if they resist peeling, in the fridge until they're very cold. Or I use older eggs.

I don't actually have a recipe for deviled eggs but I did measure as I was making this batch. They came out creamy and decadent and the recipe can easily be doubled or tripled for a crowd.

Deviled Eggs with Chives

6 eggs
2 TBS chopped chives
3-4 TBS mayonnaise
1 TBS sweet pickle relish
1 tsp Dijon mustard
Few drops of Tabasco
Few drops of Maggi Sauce
1/4 tsp ground chipotle peppers
salt to taste

Carefully peel the eggs, cut in half lengthwise, remove the yolks and put in a mixing bowl.


Mash the yolks with a fork, add the rest of the ingredients and blend well. Taste and adjust the seasoning. Spoon egg yolk mixture into the egg white halves, arrange on a platter and sprinkle with more chives. Enjoy as hors d'oeuvres or part of a "this 'n that" meal.

A rainy day picnic

Snow Day Sourdough Waffles

Yesterday the temperature was in the mid forties and sunny. I sat outside in the warm sunshine, boiling sap, making syrup. Today snow...


So I made Sourdough Waffles to go with yesterday's fresh syrup. When my starter needs to be used and I don't have time to make bread, these waffles are my answer. Set it up the night before, stir in a few ingredients the next morning, and you have the best breakfast ever. They're crisp on the outside, light, fluffy and moist on the inside with a mild sourdough tang. Cook up the whole batch and throw any leftovers in the freezer. They're just as good toasted on a busy morning.

You just have to drag out the old waffle iron and give these a try. Once you've tasted them you'll want to make them over and over again.

Back in 2001 I ordered some sourdough starter from King Arthur Flour and it came with a recipe. I've tweaked and adjusted it over the years and it continues to be our family favorite, with or without the blueberries.

The night before sponge:

1 cup All-Purpose Flour

1 cup Whole Wheat Pastry flour

2 tablespoons sugar

2 cups buttermilk (I use Saco dry buttermilk, very convenient and keeps a long time in the fridge)

1 cup sourdough starter

In a large mixing bowl, stir together the above ingredients. Cover and let rest at room temperature overnight.

The next morning, while the waffle iron is pre-heating, make the batter

• All of the overnight sponge
• 2 large eggs
  
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup fresh or frozen blueberries
  

In a small bowl, beat together the eggs, and oil. Add to the overnight sponge, stir in the salt and baking soda. Add the blueberries. Pour batter onto your hot greased waffle iron. For the crispiest waffles, let most of the steam escape and the waffle will be very brown. Serve with butter and hot maple syrup. Serves 4.

Coconut Custard

As Thanksgiving approaches all thoughts are on food, and if you’re looking for something fun and different for your dessert table, try this coconut custard from my youth.

It’s made with coconut milk, eggs, sugar, vanilla and salt. Traditionally the custard is steamed, but sometimes it's baked and, on very special occasion, it’s steamed inside a pumpkin. For the holidays, I like to steam the custard in Buttercup and Sweet Dumpling squashes. It’s always a hit and a good conversation piece for any holiday gathering.

Sweet Dumplings and Buttercup squash filled with coconut custard

Recipe:

13.5 oz can coconut milk

5 large eggs

1 cup sugar

½ tsp vanilla extract

¼ tsp salt

2 buttercup squash, or four sweet dumplings, or a combination

Special equipment: Chinese bamboo steamer or other steamer

Make custard:

In a blender mix the first five ingredients until smooth, set aside.

To steam in squash containers: slice off the top quarter of squash to make a lid, put in steamer. Hollow out the seeds from the squash bottom, wrap it in foil and put in the steamer.

Wrapping the squash in foil prevents it from cracking

Pour custard into squash, fill it to about 1/4" from the top, steam, covered, until squash is tender and custard is firm, about an hour to an hour and half, depending on the size of the squash. Cool and refrigerate until ready to serve. Slice and serve at room temperature.

To bake: pour custard into a 9.5 x 13.5 x 2 inch pan and bake in 350 degree oven for about 45 minutes to an hour, until the middle is firm. Cool and refrigerate until ready to serve. Cut into squares and serve at room temperature.

Happy Thanksgiving!