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February was fast and furious. I can’t even believe it’s already over. I actually kind of love how fast this year is flying by, which is new for me since I’m usually in a panic when I feel like time is passing too quickly. But there are things I’m looking forward to later this year. So let’s keep this train a-rollin’.
Deviled eggs, anyone?
My sister is the go-to for deviled eggs in our family. But they’ve totally been my thing this year. People are thrilled when you show up to a party with a platter of deviled eggs – I know this to be a fact. Deviled eggs are the perfect party food. They go well with champagne (and since they’re packed with protein, you can drink even more champagne and not get crunk). And they’re easy to pop in your mouth as you pass the snack table, which is a plus in my book.
I first made these deviled eggs for this year’s New Year’s Eve soiree. A friend asked if I could show him how to make them sometime. At the time, I couldn’t actually give a recipe because there was no recipe – when I’m not baking, I have a tendency to just throw these things together without measuring. But when I made these for a baby shower last weekend, I made sure to actually measure ingredients and take notes. So, my dear Ryan, this is for you.
What’s most important about these particular deviled eggs is that they’re topped with bacon. If you’re not into bacon, you can leave it out, the eggs will still be a hit. But there’s a reason why bacon and eggs are a breakfast staple – it’s because they’re a team. And because bacon just makes everything better. Let’s not pretend otherwise.
deviled eggs with bacon
12 extra large eggs (do not use farm fresh eggs; buy eggs at least 5 days before preparing for best results – it makes them easier to peel)
3/4 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon lemon juice
grated zest of 1 lemon
1/2 teaspoon fresh ground black pepper
5 slices of crispy bacon, finely chopped
Place eggs in a single layer in a large pot. Cover with an inch of cold water. Place over medium heat and bring to a rolling boil. Remove from heat and cover. Let stand for 13 minutes. Remove the eggs and place them in a bowl of cold water to cool. When the eggs are cool, carefully crack and peel and place on a towel-lined plate. Pat dry.
Slice eggs in half lengthwise. Remove the yolks and place them in the bowl of a food processor. Add mayonnaise, mustard, lemon juice, zest, and pepper to the egg yolk. Process the egg yolks until the mixture becomes smooth. Add more mustard, lemon juice, and pepper to taste. Transfer the mixture to the pastry bag fitted with a large tip. You can also use a freezer bag; snip off one corner.
Arrange the egg white halves on a platter. Pipe the yolk mixture into the cavity of each egg white. Top each egg with chopped bacon and chives. Sprinkle with paprika. Serve immediately or refrigerate until ready to serve.
Last week I subsisted on pâté and Triscuits and chocolate mousse. It was obscene. But it was that kind of week. I also might’ve been just a tiny bit concerned about asteroids and crazy meteor showers and other things that are way beyond my control. Cuckoo, I know. Don’t judge. The good news is I have chocolate mousse for you.
I mentioned a while back that I had been contemplating chocolate mousse. I finally decided to do something about it. I ended up testing two recipes. The first wasn’t bad, it just wasn’t great. I initially liked the idea of a chocolate mousse recipe that called for egg whites and whipped cream and butter. But it was a bit labor intensive and included a lot of calories that didn’t necessarily need to be there. I felt like I needed to go back to the drawing board.
Since I was getting together with the boys for dinner on Sunday, I figured it would be the perfect opportunity to try out a second recipe. I had a feeling when I stumbled upon Dorie’s top-secret chocolate mousse that the search was over. The recipe only called for a handful of ingredients and was super simple to whip up – I threw it together while catching up with one of the Gregs over bourbon cocktails, and did it all without a mixer.
As always, the Lady Greenspan did not disappoint. The chocolate mousse was rich, intensely chocolate, and perfectly textured – velvety and airy all at once. Totally decadent. It’s definitely a winner in my book. It was the perfect ending to our homemade pasta dinner (more about that later).
top-secret chocolate mousse
adapted from Around My French Table by Dorie Greenspan
3-1/2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
3 large eggs, separated, at room temperature (use the freshest eggs available)
Pinch of salt
1-1/2 teaspoons sugar
3/4 cup chilled heavy whipping cream
1 teaspoon sugar
chocolate shavings (optional)
Gently melt the chocolate in a medium heatproof bowl over a saucepan of simmering water. Stir until the chocolate is melted and smooth.
Using a whisk, stir the eggs into the chocolate one at a time until smooth.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Gradually add the sugar while beating. Continue to beat until the whites are shiny and hold medium-firm peaks. Be careful not to overbeat.
Spoon about one quarter of the whites over the melted chocolate and stir until the mixture is almost smooth. Spoon the rest of the whites into the chocolate mixture, and very carefully fold them in with a large rubber spatula. Be as thorough as you can without overworking the mixture.
Spoon the mousse into a serving bowl or 4 individual bowls. Serve immediately or cover and keep refrigerated until set, about 4 hours.
Beat cream and 1 teaspoon sugar in another medium bowl until peaks form. Spoon whipped cream atop mousse. Garnish with chocolate shavings.
This public service announcement has been brought to you by fancyfoodfancy and eggs. Mercury is in retrograde. If you’ve recently found yourself more distracted than usual or have experienced a serious bout of indecisiveness or brain fog, Mercury is to blame. I had a feeling something was going on with the cosmos, but I thought it had do with the moon. After a little bit of googling, I found this. And then this. Being a Mercury ruled Virgo or Gemini will make you even more susceptible to all this retrograde business. So, if you have any big decisions to make, or serious discussions that need to be had, wait until after August 8th. I’ll be marking the next Mercury retrograde (November 6-26, 2012) on my calendar; you should do the same. You’ll thank me later. Good luck.
Now, let’s talk about eggs.
I’m an eggs for breakfast kind of girl. I have them just about every morning. Every now and then I mix it up and have oatmeal or a smoothie. But I always go back to eggs. It’s true. I feel like the day doesn’t start until I’ve had my two eggs – scrambled, over easy, poached. I don’t discriminate.
Surprisingly, I’ve never been much of a frittata fan. But I think that’s because I’ve had a few not so great frittatas in the past. This needed to be remedied.
The squash at the market last weekend looked too good to pass up, so I picked up a few varieties. As I was driving home and contemplating breakfast, I decided that my squash were destined for a fritatta. Eggs, cheese, and summer squash; the combination reminded me of the zucchini casserole my Aunt Maggie makes. I couldn’t wait to make breakfast.
I absolutely love this frittata. It was such a pleasant surprise. This particular frittata has layers of zucchini and yellow squash and is fragrant with thyme and lemon. A generous sprinkling of parmesan provides the perfect amount of savory richness. Frittatas are pretty much great for any meal. I see eggs for lunch and eggs for dinner in my future. And I couldn’t be more pleased.
summer squash frittata
4 large eggs
1/2 cup fresh grated parmesan, plus more for sprinkling
fresh ground pepper
2 tablespoons butter, olive oil, or ghee
1/2 medium onion, diced
1-1/2 small squash, sliced into thin rounds
zest of 1/2 lemon
1 teaspoon fresh thyme
Lightly beat the eggs in a medium bowl. Add the parmesan and season with salt and pepper. Set aside.
Melt 1 tablespoon butter in an 8-inch oven-proof skillet over medium heat. Add the onion and cook until translucent. Add the squash to the pan and continue cooking, stirring occasionally, until the squash is softened. Stir in the lemon zest and thyme and continue cooking for another minute. Remove from heat and let cool for a few minutes.
Transfer the squash to the eggs and stir. In the same skillet, melt the remaining butter over medium-high heat and coat the entire surface. Pour the egg mixture into the hot skillet and cook, undisturbed until the edges begin to brown and the top is just starting to set. Sprinkle the top of the fritta with more cheese and transfer the entire pan to the oven about 6 inches from the heating element and broil. Check after a minute or so, to ensure it doesn’t overcook. The frittata is ready when the top is fully set and nicely browned.
Remove from the oven. Run a thin spatula around the edges of the frittata to help loosen from the pan. Place a serving plate on top of the pan and then flip over to release the frittata. Serve immediately.