{Bragging Alert} I am all caught up on my Inspiration File, thanks to an evening of choir practice followed by play rehearsal.
(I also planned a new mini album for my retail stores, adhered some new photos to my sewing portfolio, bought some gorgeous new beads for an Alabama Chanin project, and chatted with some lovely moms. Can you tell this is the first week in a long time I didn't have our seven year old along for the ride?)
Details on the February giveaway are at the end of this post.
On Monday I hope to divulge my secret for amazing homemade pizza, which we devour every Friday around the kitchen table. In the meantime, here is a sensual salad from How to Eat Supper. I really never cared for deviled eggs until I tried this:
Pan-Crisped Deviled Eggs on Salad
8 large eggs, hard-cooked and peeled
1 scant teaspoon Dijon mustard
2 medium garlic cloves, minced
2-1/2 tsp. onion, minced
2-1/2 T. flat leaf parsley, coarsley chopped
2-3 T. milk
2-1/2 tsp. mayonnaise
1-1/2 tsp. white wine vinegar
2-3 T. olive oil (I use 365/Whole Foods brand organic)
Cut the eggs in half lengthwise. Gently remove the yolks with your fingers and place in a medium bowl, reserving the whites.
Add the mustard, garlic, onion, parsley, milk, mayonnaise and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt & pepper to taste.
Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. Reserve the leftover filling to add to the dressing (below).
In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are browned, 3 to 5 minutes. Sprinkle with salt & pepper as they cook.
As the eggs saute, combine the following with the leftover filling:
3 T. olive oil
1 tsp. Dijon mustard
2-1/2 T. milk
2-1/2 tsp. white wine vinegar
Add some salad greens (about 4 generous handfuls) to the bowl and toss.
To serve, put some of the greens on a plate. Gently lift the eggs from the pan and place on top of the greens, filling side up.
Recent Comments