Food Friday 4/14/17: Eggstravaganza!

Deviled Eggs
Credit Deanna Fox / www.FoxOnFood.com

Today on this Good Friday edition of Food Friday, cooking instructor and food writer Deanna Fox is in the studio with tips on what to do with all those eggs! WAMC’s Ray Graf hosts.

The number to call is 1-800-348-2551. You can also email your questions to voxpop@wamc.org. 

Classic Deviled Eggs    serves 3

INGREDIENTS

  • 6 hard-boiled eggs, peeled
  • 1/4 mayonnaise
  • 1 tablespoon grated onion (use a microplane or the fine side of a box grater)
  • 1 tablespoon vinegar or dill pickle juice
  • 2 tablespoons prepared mustard (try yellow, Dijon, or English hot)
  • Kosher salt and black pepper, to taste Paprika, to garnish
  • Chives, finely minced, to garnish

METHOD
Cut the eggs in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Add the mayonnaise, onion, vinegar or dill pickle juice, mustard, and a pinch of kosher salt and black pepper. Using a fork, mash these ingredients together until a smooth paste forms. Season with more salt and pepper, if needed. Dollop the yolk mixture back into the wells of the egg halves, mounding slightly, or pipe into the egg halves with a piping bag. Sprinkle the chives and paprika over the top of each egg half to garnish, then arrange on a platter. Cover and refrigerate for at least 30 minutes. Serve cold.

If you desire, once the egg yolks are removed, the whites can be placed in prepared egg dye and allowed to dry for a fun spin on traditional deviled eggs. Fill and garnish as directed above.

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Scotch Eggs  serves 4 

Scotch Eggs
Credit Deanna Fox / www.FoxOnFood.com

INGREDIENTS

  • 1 pound pork sausage
  • 1 teaspoon dried minced onion
  • 1 teaspoon kosher salt
  • 4 hard-boiled eggs, peeled
  • 1 cup(ish) all-purpose flour ¾ cup panko bread crumbs
  • 1 egg, beaten
  • Stone ground mustard, to serve

METHOD
Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties. Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg, covering completely. Dip each into beaten egg then coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake for 35 minutes or until sausage is thoroughly cooked and no longer pink.

Serve hot or warm with a side of mustard.

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Niçoise Salad   serves 4

INGREDIENTS

  • 7 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Dijon mustard
  • Kosher salt
  • Fresh black pepper
  • 1 garlic clove, peeled and smashed
  • 1 head lettuce (like Boston or Romaine)
  • 1/2 pound small green beans, topped and tailed
  • 1/2 pound canned marinated artichoke hearts, drained and thinly sliced
  • 1 pound tomatoes, skinned, quartered, and seeded
  • 1/2 pound potatoes, diced and boiled (halved new potatoes work well)
  • 4 hard-boiled eggs, peeled and halved
  • 1/2 cup pitted black olives 8 canned anchovy fillets, drained and rinsed
  • 1 ½ pounds canned tuna fish in olive oil, drained*

METHOD
In a bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to taste (better yet, shake vigorously in a sealed jar). Set aside. Rub a serving platter with the smashed garlic, then line with lettuce leaves. Arrange the green beans, artichoke hearts, tomatoes, potatoes, eggs, olives, anchovy, and tuna on the lettuce. Just before serving, season with salt and pepper and pour the dressing over the salad.

Serve immediately.

*Incorporate the drained olive oil from the tuna into the 7 tablespoons needed for the dressing for more flavor.

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Easter Egg Braid   makes 1 loaf

INGREDIENTS

  • 2/3 cups whole milk
  • 5 tablespoons sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 3 large eggs, room temperature
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon melted
  • 6-8 hard-boiled dyed eggs
  • 1 tablespoon water

METHOD
Scald the milk by heating it in a small saucepan until small bubbles start to form around the edge of the pan (to about 110-115 degrees Fahrenheit). Stir in one tablespoon of sugar. Sprinkle the yeast over the top of the milk and whisk to blend. Let the yeast proof and get foamy – this should take about 5 minutes. Add in 2 eggs and whisk until smooth. Combine the rest of the sugar, flour, and salt together in the bowl of a stand mixer. Add the milk mixture then turn on the mixer using the dough hook attachment. Mix until the dough is mostly combined – it will look sandy at this point. Begin to add in butter 1 piece at a time, then mix on medium speed for 1 minute. The dough will start to stick to the bowl and look very rubbery. Don’t worry! This is okay. Knead the dough on medium-high speed for about 5 minutes. Brush a medium bowl with the melted butter. Place the dough in the bowl and brush the top of the dough with the remaining melted butter. Cover the bowl tight with plastic wrap. At this point, the dough can be chilled for a day if desired, to be baked the next day. Place the dough in a warm spot and allow it to rise until double in size. (1-2 hours if just kneaded, 2-3 hours if chilled first.) Once the dough has risen, gently punch it down to release gasses, then place it on a lightly floured countertop or large cutting board. Cut the dough into 3 even pieces, then roll each piece into an 18-inch long rope. Pinch the three ropes together at one end, then begin to braid the pieces together, pinching again at the end. Fold the ends under slightly to create rounded ends.

Gently transfer the dough braid to a baking sheet lined with parchment paper then tuck the dyed eggs into the braid. Cover loosely with plastic wrap and allow to rise for 45 minutes in a warm, draft-free spot. Preheat the oven to 350°F. Remove the plastic wrap from the dough. Combine the final egg with the tablespoon of water and whisk to combine. Using a pastry brush, gently brush this egg wash over the top of the dough, being careful to avoid the dyed eggs as best possible. Once the oven is at temperature, bake the bread for 25 minutes, or until golden brown. Allow to cool on a wire rack and serve within one day.