Vintage Kitchen Notes, who was nominated for a Food Stories Award for Excellence in Storytelling, nominated me for Cocoa and Lavender! I am so grateful to her for this - how thoughtful that she thinks I deserve to be recognized for doing something that brings me such pleasure! Thank you, Paula!
Food Stories Award for Excellence in Storytelling. (click the link to find out more!)
- Magda, from My Little Expat Kitchen
- Anna, from The Littlest Anchovy
- Anh, from A Food Lover's Journey
- Jeremy, from The Busy Gourmand
- Karin, from Cooking in My Heels
Hard Boiled Eggs
When I was growing up, I remember hard-cooked egg yolks always having a coating of icky grayish green around them. When I was in Morocco and was served goat testicles, they bore a strong resemblance to the green-gray egg yolk. (Yes, I ate them and, yes, they were tasty!)
But Mark taught me a great way to make them - a method that produces a tender and moist (not mealy) center that is golden through and through - all the way to the white. Try it, you'll like it!
Put room-temperature eggs in a saucepan filled with cold water and a teaspoon of salt; the water should cover the eggs by 1 inch. Place pan with eggs on the stove and, over medium heat, bring to a roiling boil. Let it boil for 30 seconds and then remove from the heat, cover, and let sit for 12-14 minutes. While they eggs are "steeping," prepare an ice water bath. After the 12-14 minutes are up, drain eggs and place in ice water to cool. Eat immediately or refrigerate until ready to use. They are perfect for the Salade Niçoise below. (you didn’t really think this was all about hard boiled eggs, did you?) If your shells are sticking and hard to peel, week-old eggs are easier. If problems persist, place egg in the microwave for 15-20 seconds, then peel. The heating process separates the membrane from the egg.
What is an authentic Salade Niçoise? I have found many versions that claim that moniker - yet all are different! Here is my version, for better or worse!
1 head leaf lettuce, leaves separated, washed and patted dry
2 6.5-ounce cans tuna packed in olive oil
1/2 pound haricots verts (French green beans),
blanched in salted water, then chilled
12 new potatoes, cooked whole and chilled
24 grape tomatoes
4 hard boiled eggs, quartered
24 kalamata olives, pitted (we can never find Niçoise olives!)
4 teaspoons non-pareil capers
4 basil leaves, cut in chiffonade (very thin strips)
2 tablespoons chopped fresh flat-leaf parsley 8 anchovy filets
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 1/2 teaspoons Dijon mustard
salt and pepper
Arrange lettuce leaves on 4 dinner plates.
Divide the tuna into 4 portions and place on one side of each plate. Arrange the green beans, potatoes (halved or quartered), grape tomatoes (halved, if desired), hard-boiled eggs and olives around the tuna, then sprinkle with capers, basil and parsley.Top with 2 anchovy filets per salad.
Whisk together the olive oil, lemon juice, mustard, salt and pepper. Drizzle over the salad and serve.