Honey Smoked Salmon Deviled Eggs

We have this really great seafood restaurant we like to frequent, Anchor OTR. One of the snacks they serve are these delightful smoked salmon deviled eggs. I tried my best to create something similar to the dish with all the leftover eggs from Easter morning, and I’ve gotten pretty darn close.

Honey Smoked Salmon Deviled Eggs – 16 servings
8 large eggs
2 ounces cream cheese, at room temperature
6 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
2 ounces good quality honey smoked salmon, minced/flaked
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 ounces salmon roe, optional garnish

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring water to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

Mix the egg yolks, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes for the flavors to blend.

To serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

Happy Cooking!

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Creamy Vidalia Onion Bisque

I’ve been travelling a lot for work – which is why I haven’t been posting so many recipes. On the upside with all this travel, I get to try a bunch of delicious food. I was recently Nashville, and had the most decadent dish the hotel boasts about: creamy onion bisque, with brie grilled cheese. I had a chance to speak with the chef, and he quickly ran through the recipe with me, below was my attempt, and if I may say so myself – it turned out almost as perfect as his, I’m pretty sure the brie grilled cheese would have topped it off.

Also, Vidalias are now in season so you shouldn’t have trouble finding this specific varietal.

<em>Creamy Vidalia Onion Bisque – 8-10 servings
6 sweet onions, diced in large chunks
8 tbsp. whole butter
1 cup heavy cream
salt and white pepper, to taste
Garnish with: crispy crumbled bacon, minced chives

In a large saute pan, simmer onions in butter over very low heat for at least five hours (I went for 6). Remove from heat, add to a blender, and puree until smooth; add heavy cream to taste. Season with salt and white pepper.

To serve garnish soup with bacon, chives, serve with a dry white. (Or go John’s route, and have it with a turkey and cheese sandwich.) I do have photos below demonstrating what they should look every hour.

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Happy Cooking!

Christmas Eve Dinner

I love Christmas. Our Christmas eve tradition starts with me in the kitchen, cleaning, prepping, making lists, then finally cooking! This year I had decided to make a Blumenthal Fat Duck recipe but a few of my ingredients didn’t arrive in time, as I was promised, so I came up with a plan B. I’m trying not to be bitter, so on the bright side you’ll have this delicious meal now and an extravagant dish in the near future.

Instead I chose to make French Laundry’s Yabba Dabba Do with Mushrooms, Pommes Anna, Bordelaise sauce and cranberry hand pies. I will not include the main recipe on the page, but click on this link for Keller’s Yabba Dabba Do recipe. I do recommend purchasing a copy, it’s one of my favorites.

I’ll post the cranberry hand pies on Christmas morning, with a recipe and tons of photos.

Merry Christmas and Happy Cooking!

5th Anniversary Worthy & my 100th Post!

This June my husband and I celebrated our 5th anniversary! Since it fell on a Wednesday, we decided we would make a trip to the store, buy everything we needed, and cook together – we planned an actual night out for Friday.

We came up with a few ideas, then my husband mentioned the recently purchased Trotter’s book I had gotten. When we saw the Poached Salmon with Lobster Potatoes and Veal Stock Reduction, we thought it would be perfect with a bottle of champagne, and made a list. Of course we made our own variations. The poached fish itself was actually nothing to write home about, so we recommend searing yourself a delicious filet mignon and serving it with the potatoes and sauce, we are sure you will love it.

The steak is served with the most decadent mashed potatoes including lobster and creme fraiche. The Veal stock reduction is not something you can skip out on, but if your like me, and didn’t have the time to make your own stock – you can buy some, it does not compromise the taste.

Veal Stock Reduction – 1/2 cup
2 tablespoons shallot, chopped
2 tablespoons garlic, chopped
2 teaspoons unsalted butter
1/2 cup red wine
3 cups Veal stock
1 teaspoon dried tarragon

Sweat the shallots and garlic in a small saucepan with butter. Deglaze with red onion and reduce to a glaze. Add the veal stock and reduce by half. Add tarragon let simmer for 30 seconds, and strain.

Grilled Steak with Lobster Potatoes and Veal Stock Reduction
– serves 2
1 large Idaho potato, peeled
4 tablespoons unsalted butter
2 tablespoons creme fraiche
2/3 cup cooked, chopped lobster meat
1 piece of fried bacon, crumbled
Kosher salt and freshly ground black pepper
2 6oz filet mignon
1/2 cup Veal Stock Reduction

Boil the potato until soft, and pass through a ricer. While it’s hot, whisk 4 tablespoons butter, bit by bit into the potatoes. Then whisk in the creme fraiche and fold in the lobster and crumbled bacon. Keep the potatoes over a double boiler, while you grill your steak and warm up the reduction.

Season steak with salt and pepper, and grill to your preferred temperature.

To serve: Place a large dollop of potatoes in the center of both plates, to each mound with a steak, and drizzle the Veal Stock Reduction around the potatoes.

The photos are of the original dish we made, and if you would like the recipe for the poached salmon, just send me a message.

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Happy Cooking!

Apple in Calvados Ice Cream

I decided to post another ice cream so soon because…I made it to celebrate my 25th birthday!

This ice cream was made in a similar way to the espresso ice cream I posted, but it’s all about the calvados and the hint of apple. It’s smooth, creamy and absolutely sinful, and it’s a fun way to serve apples in calvados as an accompaniment to cheese.

I just realized I should probably explain what calvados is…well it’s a sweet apple brandy that is commonly shared as a digestif, it was also one of Jame’s Bond drink of choice.

Apples in Calvados Ice Cream – 1 quart
3/4 cup sugar
1/3 cup calvados
All the apples from the jar of “Apples in Calvados”, quartered (net weight: 7.4 oz )
2 cups heavy cream
1/3 cup whole milk
1/2 cup sugar
1 egg
8 egg yolks
1/3 cup calvados

Combime 3/4 cups sugar, 1/3 cup calvados, and quatered apples in a small saucepan, over medium heat. Bring to a boil, and turn the heat down to low, simmer for 10 or 15 minutes. Remove from heat, and pass through a fine-mesh strainer, pushing on the fruit to extract as much puree as possible. Place the puree in an ice bath and set aside.

In a medium saucepan, heat the milk, cream and 1/2 cup sugar. Once it begins to steam, remove it from the heat. In a large bowl, combine the egg and egg yolks – whisk. Carefully ladle the hot cream into the egg mixture while whisking constantly! Continue to do this until you have mixed in half the cream mixture. Pour the warmed egg mixture back into the saucepan, and cook over medium heat, stirring continuously with a wooden spoon. Once you can draw your finger along the back of the spoon in the custard and it stays, it is thick enough, and can be removed from the heat. Strain the custard, and place in an bath to cool. After 10 minutes, stir in apple puree and remaining calvados.

Refrigerate for at least 2 hours (at most 2 days). Freeze ice cream base in an ice cream maker according to instructions. Then transfer to an airtight container and place in the freezer for at least 4 hours before serving.

Enjoy this very adult treat!

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