Deviled Quail Eggs, a little hors d’œuvres

I had to post this again, because, OMG, aren’t they just the cutest? I’m talking about the teeny, tiny quail eggs. We were in Yorkville with Paul and T and I stopped into Pustateri’s (very high end expensive grocery store) to pick up some quail eggs to make tiny deviled eggs. I wanted a small egg because we were going out for dinner and I didn’t want a big, heavy hors d’œuvres to fill us up.

Aren’t they cute?

To see my original recipe, click here. I made 18 servings, and I only eyeballed the ingredients and had too much filling left over, I would suggest 1 tablespoon of mayo per four whole eggs, and you can eyeball the volume to make sure you’ll have enough and not too little. The quail eggs have a tougher membrane on the outside, so it actually makes it easier to peel than a normal egg.

Makes 18 deviled eggs

Ingredients:

• 9 quail eggs
• 2.5 tbsp mayonnaise
• 1 heaping tbsp Dijon mustard
• salt to taste
• Paprika to garnish

Directions:

1. Put your desired quantity of quail eggs into a saucepan and fill with cold water to 2.5 cm or 1 inch over the height of the eggs. Bring to a boil and keep on a moderate boil for 5 minutes.
2. In the meantime, prepare a bowl of cold water with lots of ice. Once the five minutes are done, strain the eggs and put them immediately into the ice bath. Let sit for 5-10 minutes, these will cool down very quickly because they are so small.
3. Peel each egg, rinse off remaining shells. With a wet knife, cut each in half length-wise. Remove the yolk into a bowl, set whites aside.
4. Add the mayo and Dijon to the egg yolks and whisk until it is smooth and totally combined.
5. With your largest rosette maker in your icing piper, pipe into each egg cavity to fill. Garnish with a sprinkling of paprika.
6. Refrigerate until ready to serve.

You can see the size difference to a Canada Grade A large egg on the left.

I was going to system out the paprika mess on the back left egg, but then I decided to leave it real!

Read Full Post »

A Very Simple Creamy Cole Slaw

You may recall I posted the hot and cold smoked salmon for our progressive dinner party here and I served it with a Quinoa Tabouleh (leave out the feta and poached egg) and a rather simple Creamy Cole Slaw by Martha Stewart. Since the recipe was basically verbatim, I wasn’t going to post it, but I’m still having the slaw having added more vegetables and made up more dressing, so I thought to my self, “self, this is good enough to post.” And so I shall. The dressing is sweet, tangy and creamy and it is not over the top. I don’t like the creamy slaws they serve in deli’s either as they are just too mayonnaise-y. This one is perfect. I know I will make this again during this summer. Because we had no salmon left over for lunches, on Sunday I had roasted a whole chicken with Herbs en Provence and just shredded it on the slaw. It was delicious.

A tangy but not too creamy slaw.

A Very Simple Creamy Cole Slaw (by Martha Stewart)

Serves 8-12

Ingredients:

• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon sugar (you may not think this is necessary, but it really smooths out the flavours)
• 1 teaspoon coarse salt
• 1/2 cup fat free mayonnaise (this was regular mayo)
• 1/4 cup fat free Greek Yogurt (this was sour cream)
• 1 small napa cabbage, (about 1 3/4 pounds), finely shredded
• 1 medium carrot, finely shredded (this was 2)
• 1 small celeriac, finely shredded (this is my addition)
• 1 small chili pepper, diced finely as garnish (thank you Sissi for pointing out that I had missed this).

Directions:

1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
2. Put cabbage, carrots, and celeriac in a large bowl and toss. Reserve dressing until an hour or so before serving.
3. Pour in dressing over the amount of slaw you will consume and toss thoroughly. Refrigerate, covered, until slaw begins to soften about 1 hour. If not using immediately, refrigerate undressed slaw, covered.

The shredded BBQ’d chicken with the herbs en Provence made it a lovely summertime dinner

Read Full Post »