Truffled Deviled Eggs
August 28, 2008
to make truffled deviled eggs, just add a touch of truffle salt to my regular deviled egg recipe:
Deviled Eggs
1 dozen white-shelled extra large eggs
1/3 c. mayo (will need more, this is the amount I start with)
1 tbsp. finely chopped shallots (you can get these in a jar at Whole Foods, or chop your own)
1 tbsp. Dijon mustard
Kosher salt, to taste
Paprika, for garnish
Hard boil eggs using a coddling method: place eggs in pan and cover with water. Bring eggs just to a boil, and then cover them with a lid and remove from heat. Let them sit 20 minutes. After 20 minutes, drain and cover with cool water to stop cooking. Place eggs in fridge or allow to cool to room temperature. (Hint: Old eggs always peel easier than fresh ones - use the oldest eggs you can get your hands on).
When eggs are cool, peel and cut in half lengthwise and set egg whites aside. Place yolks in a small bowl, and then use a masher to mash yolks to a crumbly texture. Add other ingredients, and then whip using a hand mixer until smooth. Adjust seasonings (adding more mayo, shallots, mustard or salt as necessary), and then put yolk mixture into the fridge to chill.
When ready to prepare eggs, fill the cavity of each egg white liberally with yolk mixture, until all egg white halves are filled equally. Sprinkle with paprika, and serve. These go fast, so double or triple the recipe depending on the size of your crowd.
homemade chocolates
August 28, 2008
WHAT YOU NEED TO GET STARTED:
Glass bowl or glass jars (easy to store this way)
Wooden spoon
Aluminum foil
Plastic bag or plastic gloves for hands
Counter or table space to place your chocolates for ‘drying’
Chocolates
Chocolate flavors (oil-based)
Paintbrush
Chocolate Molds
HOW TO MELT YOUR CHOCOLATE:
Skillet/Grill Method - Best Method
1. Place chocolate in glass bowl and set on grill.
2. Set grill on simmer setting or lowest setting and stir every few minutes until melted.
3. You can have different colors of chocolate heating at the same time in separate bowls or jars.
Double Boiler Method - Stove method
1. Fill large pot 1/4 full and heat to medium.
2. Place your chocolate pieces in a glass bowl or jar (jars are better because you can
usually get small jars with different colored chocolates into one pot at a time)
3. Turn heat down to a simmer.
4. Stir until melted; continue adding chocolate until the desired amount is melted.
Microwave Method (not recommended as it’s too difficult to control the heat)
1. For one lb of chocolate coating, cook one minute on high. Stir.
2. Continue cooking on medium in 15-second intervals, stirring each time until the chocolate is fully melted.
THINGS TO REMEMBER:
The chocolate coatings are oil based, so never let water come in direct contact with them.
If you are adding flavors, they must be oil-based. Most extracts are water-based.
Never touch the chocolates after you have removed them from the fridge/freezer as the condensation will copy your fingerprint onto your chocolates. Instead, wait until the chocolates have reached room temperature (around 10 min) and no longer have condensation on them. This way they will also retain their glossiness.
Lay down a sheet of aluminum foil to place the chocolates on after you remove them from the fridge/freezer. Use a plastic bag or plastic gloves to lift and move the chocolates around until they reach room temperature.
STORING YOUR CHOCOLATES:
1. Store in a cool, dry and odorless area.
2. Do not place in the refrigerator or freezer as condensation will develop when removed. This will add water to the chocolate and it will become thick when melted.
MAKING THE CHOCOLATES
Solid Chocolate Molds:
1. Spoon melted chocolate into each of the cavities of the mold. If it overflows scrape away the excess with a straight knife or spatula.
2. Lightly tap the mold on the counter or table to remove any air bubbles on the surface of the mold.
3. Place mold in refrigerator to cool.
4. Remove from the fridge/freezer and flip over the mold onto a sheet of foil. The pieces will pop out. It may be necessary to gently tap or twist the mold.
5. If the pieces do not come out easily the chocolate may need a bit longer to set.
Painting a mold:
1. Using a paintbrush, paint the chocolate, in the color of choice on the inside sections of the mold.
2. Carefully look at the front of the mold to be sure that all appropriate areas are covered.
3. Let color set before adding any additional colors to prevent them from running into each other.
4. Once all desired areas have been painted and are dry, fill the remainder of the mold with the appropriate chocolate.
5. Follow the last 3 steps of Solid Flat-back molding.
Two Piece Hollow Molds:
1. Fill the backside of the mold with melted chocolate.
2. Clip the front of the mold to the back of the mold.
3. Shake the mold to completely coat both sides of the mold. Tap against counter to move any air bubbles.
4. Place in on its top in fridge for 3 - 5 minutes. Remove, then shake to redistribute the chocolate. Place in refrigerator on its back. Repeat these steps four or five times; each time placing the mold on a different side.
5. Be sure to place in refrigerator standing up as the last stage.
6. Once completely set, remove from mold.
PLACES TO GO FOR SUPPLIES:
Grocery stores usually have a good selection for bulk chocolates and this is usually the cheapest way to buy chocolate. There are many craft stores that carry molds and chocolates as well. Just look or call around and find the best price.
A FAVORITE CHOCOLATE RECIPE:
Chocolate Maraschino Cherries
You will need:
Milk, White or Dark Chocolate pieces
Maraschino Cherries (Jar type is fine)
Icing Sugar
Chocolate ‘Cup’ mold
1. Cut cherries in halves
2. Paint in hollow chocolate mold and cool in the fridge/freezer
3. Add cherry halve and ‘cherry juice’ (mix cherry juice and icing sugar until you get a creamy consistency)
4. Add more chocolate to the top and avoid any air bubbles (pop with the tip of a knife or toothpick). Re-chill.
**You can also make chocolate suckers. There are special molds that have a hollow for the sucker sticks. These are so easy to make and you can use one color chocolate or paint in detail with different chocolate colors. Just use saran wrap to cover them and then tie the saran wrap ends with colored twisty ties or ribbon. Great party gifts!
You can make your own containers with old plastic containers, jars, or paper machete containers (craft stores have these). You can either paint these containers or try decoupage (special glue and paper). Experiment and be creative!
source: http://www.essortment.com/all/homemadechocol_onl.htm
Perfect Fried Egg
August 6, 2008
Fried Egg
1 fresh large egg*
3/4 tablespoon of butter
Salt and pepper
* Use the freshest and best eggs you can find.
Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame.)
Add the butter and let slowly melt, making sure it doesn’t foam and is not sizzling.
When all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk and to remove any shell fragments).
Gently slide the egg off the dish into the frying pan and cover with a lid.
Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. How quickly the egg cooks is dependent on how low you have the heat.
Do not flip the eggs but leave the egg sunny side up and natural.
When your egg is done, slide cooked egg onto a serving plate; sprinkle with fresh cracked pepper, salt, and serve.
