Fun to see the pink devilled egg. You got that much color with just an overnight in pickled beet juice? I made these a few years ago using the instructions from The New Midwestern Table cookbook and thought they required a week to get colorful. I’m adding a “try these again” note to my calendar.
1 Like
I made this recipe, and I used fresh pineapple. Most recipes call for canned, it seemed. I used brown sugar instead of white. It was like a pineapple upside-down cake bread pudding with lots of fruit and some crunchy chewier caramelized parts.
I didn’t know it was a thing until I Googled scalloped pineapple yesterday. Hope you like it, if you make it!
4 Likes
Deviled and pickled eggs are two of my favorite things separately, and I absolutely LOVE the mash-up as well. Yours are beautiful (as is the rest of the meal)!
2 Likes
Yep, pickled beet juice is potent stuff. It’ll stain everything it touches.
3 Likes
“red beet eggs” are a staple around here (PA dutch country.) i love to see the less-thoroughly-colored versions on the interwebs as a variant - they’re so pretty!
4 Likes
This is calling to me. Remembering.
3 Likes
Last night I tried to make this:
Quick garlic shrimp chilli oil with a hack for hand pulled noodles - use fresh lasagna sheets irregularly torn by hand.
Except couldn’t find fresh lasagna sheets so used regular soaked in hot water.
Trader Joe’s Sriracha tofu and multicolored cauliflower instead of shrimp.
The hack was so-so, perhaps it would have worked with fresh lasagna noodles.
But the dish tasted very good. Her chili oil recipe embedded in there is brilliant and I will make that again to have on hand. I will also make this dish again with fettuccine or some broad noodles if I get to the Asian store.
17 Likes
Had salmon to use up from yesterday’s dinner so tonight was tacos de salmón a la vinagreta, adapted from Rick Bayless’s Mexican Everyday cookbook.
There’s enough leftover salmon salad from this for a lunch or two, as well!
21 Likes
Another low effort night: turkey club. Boars Head cracked pepper turkey and Kewpie mayo involved. Deep River Sweet Maui Onion kettle chips on the side. No booze tonight.
19 Likes
Made Julia Child’s coq au vin yesterday, via Leite’s Culinaria. let it sit overnight for the flavors to marry, but added a little extra wine when re-heating to give it some zing. over buttered egg noodles, and a quick TJs baby cauli “gratin” - steamed the baby cauli, then tossed it with an egg yolk blended with heavy cream, freshly grated nutmeg, s&p, and a ton of parm. Into the oven and then the broiler for a few. All really good but that baby cauli was killer.
23 Likes
oh that toasted seeded baguette though!
1 Like
a favorite song that I’m (but only a little) ashamed to say i believed for quite a long time was a Stevie Wonder song!
Mesquite-grilled hot wings on the Big Green Egg. The sauce is a blend of Frank’s and our own ghost pepper sauce (the latter being too hot to handle undiluted).
Smashed taters for him, crudities with Penzy’s buttermilk ranch for me.
18 Likes
Me too! It’s such a Stevie sounding song.
2 Likes
I’ve been cooking Indian for a while now, but I haven’t made korma at home till today.
I started by cooking down a few onions with whole pods of green cardamom until they were deeply caramelized, then pureed that with soaked cashews, almonds and yogurt into a paste. The rest of the process isn’t as crucial as making this caramelized onion + nut + cardamom paste which is the backbone of the korma’s flavor.
24 Likes
everyone thinks i’m crazy when i say that!
2 Likes
Mac and cheese with cheddar aka my typical make ahead meatless Monday lunch/dinner. And a salad of arugula and tomato with Kewpie sesame dressing.
26 Likes
That looks delicious! Is there a recipe you’d be willing to share (or one that looks close)?
2 Likes
