Thursday, August 2, 2012

Best Egg Salad EVER!

  Do you love egg salad as much as I do?  Well, I have the recipe for you.  Hands-down THE best egg salad I've ever eaten or made.  The part I enjoy the most is that I'm not eating a load of mayonnaise because, wait for it,
no mayonnaise was used in the making of this egg salad.

  What's that you say?  No mayonnaise?  Yes, you read correctly.  Substitute low-fat ricotta and 2% Greek yogurt for a creamier, healthier, even better salad.  After all, you're really just eating it for all that choline, protein, and Vitamin B12.  Right?  
 Perfect Egg Salad (Adapted from the Power Foods cookbook, from the geniuses at Whole Living.)
  • 8 eggs, hard-boiled
  • 3 Tablespoons of part-skim ricotta cheese
  • 3 Tablespoons of 2% fat Greek yogurt
  • 2 teaspoons of Dijon mustard or other mustard 
  • 1 Tablespoon of snipped chives
  • Freshly ground salt and pepper 
  • Ideas for Additions: Chopped dill pickles; fresh dill in place of chives; diced celery; diced red onion...Have fun!  
First hard-boil the eggs.  Fresher eggs are more difficult to shell, so I don't recommend using farm fresh eggs for egg salad.  Grocery store eggs work fine.  Place eggs in a large pot and cover with water by about an inch.  Place over heat and bring to a rolling boil.  Once water is at a full boil, remove eggs from heat, cover, and let stand for 12 minutes.  Meanwhile, prepare ice bath and after 12 minutes have passed drain eggs and plunge into ice bath to stop the cooking.  Shell the eggs once cool enough to handle.  Place yolks in a bowl and crumble.  Reserve whites, finely chop, and then add to yolks.

In a small bowl, mix together ricotta, yogurt, mustard, and chives.  Season with salt and pepper.  Add the mixture to the egg and gently fold to incorporate.

  And since I couldn't leave you without dessert...
Ripe plum crostata with fresh whipped cream
  Make the most of ripe plums- Colorado has some mighty tasty ones right about now.  I just happened to have some heavy whipping cream languishing in the fridge, so I decided to whip some up, sweeten it with vanilla and a bit of sugar, and put a dollop on top of the crostata slices.
**Make sure when making fresh whipped cream that you use a small to medium-sized bowl with a tall, narrow opening.  Put the empty bowl in the fridge while the crostata bakes.  Your cream will whip up much faster and fluffier in a cold bowl.**

  This recipe comes from a recent edition of Food & Wine that features Colorado chef, Kelly Liken, and the recipes she makes during 3-day horseback excursions from Vail to Aspen.  Sounds heavenly, I know.  When I have an extra $1200 lying around I'll be sure to let you know how it is!  However, you can make the crostata at home with some very simple (and cheap) ingredients.  View the full recipe here.  Try the tart with a different stone fruit if plums aren't available, and don't be afraid to substitute lemon zest for the orange zest called for in the original recipe.  Either way, the zip of the citrus can't be missed so don't skip it!

Cactus flower in bloom
 Currently Reading: In the Kingdom of Men by Kim Barnes
 Currently Listening to: Chimes of Freedom- The Songs of Bob Dylan

Oh, and I haven't forgotten about the Middle Eastern recipes.  I've just been doing lots of sampling...   

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