Tag Archives: yolks

Deviled Eggs – Newest Recipe

In my quest to use more local and less processed ingredients in making meals, I’ve updated my previous deviled egg recipe with this one which does not need Worcestershire sauce or Bragg’s Amino Liquid.  There is too much soy in our lives and there is no need for it.  Especially given the proliferation of genetically engineered soybeans.

Deviled Eggs

Ingredients:

  • 12 large eggs (hard cooked)*
  • 4 tablespoons mayonnaise
  • 2 tablespoons mustard
  • 1/2 teaspoons sea salt
  • 1/4 teaspoons black pepper
  • 1 tablespoon lemon juice

Directions:

Peel hard cooked eggs, slice in half lengthwise and remove yolk to food processor or mixer (or smash by hand with a fork).  Place the egg white halves on a plate or special deviled egg plate or container.  Smash the yolks to fine pieces and remove to a bowl, then add the remaining ingredients mixing thoroughly.

You can then spoon a bit of the yolk mixture into each egg white half or use a pastry tube for a more decorative look.  Cover, refrigerate and use withing a couple days.

Clearly, i don’t have all the ingredients local – we cannot grow lemon trees in our north Missouri, Hardiness Zone 5B.  (Find your hardiness zone here at Stark Bros Nursery.)  So, i’m sure looking for suggestions for a suitable replacement.  Salt and pepper is also a work in progress.

*Tips:  Remember to use 7-10 day old eggs for easier peeling.  Allow them to come to room temperature before cooking.  Place in a pan and just cover with water, place on a lid, then bring to a boil, turn off the heat and let stand in hot water for at least 20 minutes.  Drain and cool before peeling.

Egg Noodles w/Sausage & Kale

Sorry that there are no photos, but have received requests for this recipe, so am publishing ahead of those.  Next time i prepare this delicious recipe, i’ll take and add photos to this entry.

Cheers!

tauna

 

Egg Noodles w/Sausage & Kale*
INGREDIENTS
3 tablespoons olive oil
1 lb lamb or beef sausage
½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach)
½ lb dried egg noodles
2/3 cup water
½ cup Parmesan cheese
DIRECTIONS
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet.  Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired.  Serves 6.

Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour.   I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef.

*adapted from recipe in the March 2006 Gourmet magazine.

Egg Noodles
INGREDIENTS
2 cups unbleached white or whole wheat flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
DIRECTIONS
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.

Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.

Egg Noodles

Egg Noodles
INGREDIENTS
2 cups unbleached white or whole wheat flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
DIRECTIONS
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.

 

Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.