teacher by day - chef by night
Everyone is OK…. Smoke, School evacuation, cancelled fire calls, no snack – but everyone is ok!! Lets set the scene… I finished my lunch but wanted a snack to reached into my drawer to get a snack-sized popcorn. Headed to the microwave & started it …
![Pickled [Deviled] Eggs](https://i0.wp.com/www.teacher-chef.com/wp-content/uploads/2011/04/4-22-pickled-beet-eggs1.jpg?fit=3008%2C2000&ssl=1)
A few years ago I made Pickled Beets and my parents told me that they hated pickled beets, but since through the years I was forced to try lots of things that I said I didn’t like – I told them they had to try it. Guess What… they liked it! I figured since at Passover (or Easter!!) we always have hard-boiled eggs and my whole family now likes pickled beets, why not combine the two!?
I grew up working at Quiet Valley Living Historical Farm (and am still very involved as a Board Member, group leader, newletter editor, etc) where I was first introduced to pickled eggs (and pickled beets for that matter) and have not had them for a while. The method (especially when making these from canned beets, which actually made my dad ask if I had used fresh!) is really easy. Just be warned that when eggs get pickled their texture does change a bit, but they taste awesome and are a beautiful addition to any table!
Pickled (and Deviled) Eggs
feel free to just Pickle these eggs OR pickle and then create your family’s favorite deviled filling, this version is from Eye Candy.
Make hard-boiled eggs and peel them. (My method is: cold water and eggs on the stove until a rolling boil. Then turn off the heat & let sit in the hot water with the lid on for 12 minutes. Rinse in cold water and let sit in cold water until you are ready to use them or refrigerate)
Combine beets, vinegar and sugar. For best results: bring to a boil and stir until the sugar dissolves. Let it cool down for a bit, but leave warm (I often skip the boiling – especially. if using canned beets like I did this time) Fill a container that’s large enough with the eggs AND the liquid. Seal and store in the refrigerator.
After about 2 days, the eggs will be ready. Take them out and rinse them shortly with cold water. Enjoy here or devil them 🙂
To pickle: Slice the eggs lengthwise and carefully remove the egg yolks. Mash the egg yolks with a fork and mix them with mayonnaise and mustard. Fill the egg yolks into the egg halves with a piping bag. Done!
Every year since I can remember, Chocolate Covered Matzo graced our Passover table. We always bought it but in recent years 1/2 of the pieces in the package were no longer full pieces of matzo but were broken into small pieces. Having smaller pieces is …
Its Rich’s Birthday – welcome to his birthday cake for his 2011 version of getting a year older!
… like you really need an excuse to eat warm melty cheese!?
I love my Food Holiday Reference and when I saw that this past Monday was National Fondue Day – how could I resist (although we celebrated a belated Fondue Day and waited until Wednesday, but it was the thought that counted & I’m finally getting around to posting this and sharing it with you!)
For earning my Masters this past fall, my Great-Aunt wanted to get me something I could use and enjoy in the kitchen & I had been wanting (but wouldn’t splurge on it myself) an Electric Fondue Pot! After some research I decided she should get me the Cuisinart one. It has some great (easy) recipes in it, so I pulled the traditional recipe from there (which is basically the same one I have used before). Throw in some sliced veggies, cubed bread, & a big fresh salad and you have yourself a Fondue Day Celebration… enjoy (and remember to celebrate the little things in life or celebrate just because!!)
(from Cuisinart fondue pot pamphlet – this “serves 6” – so we cut it in half)
Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Reserve.
Rub the bottom and lower half of the sides Fondue Pot with the cut sides of the garlic cloves. Add the wine to the Fondue Pot. Turn the temperature to Setting 5 and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or non-stick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time, and not adding any more cheese until the cheese is completely melted and smooth. The mixture will slowly thicken. When the cheese is completely added, stir in the Kirschwasser and serve. Reduce the temperature setting of the Fondue Pot to Setting 3, the fondue should just simmer, it should never boil.
CELEBRATE LIFE
