Summer of Salads #8: Heidi Swanson's Fruit Salad with Thai Herbs

 This week at  I Heart Cooking Clubs were taking a trip right in our own kitchen. It is so much fun to explore the flavors of other places.  

Today, we're taking a trip to Thailand. When I saw Heidi Swanson post her gorgeous Fruit Salad with Thai Herbs the other day, I knew I had to make it ASAP. 

I've never worked with lemongrass before and I have always wanted to! Now, does the addition of lemongrass make this recipe Thai? Probably not, but it is Thai-inspired with the lemongrass and the mint and well... I threw in a mango to add a little color and make it a little more tropical.

I love the jewel tones of this fruit salad. It's a color palette I've had my eye on for awhile now. Plus, plums and stone fruits are really underrated. Here I have a variety of plums, apricots, cherries, mango, strawberries, and blueberries and they are all glistening in a sweet citrus honey dressing with bits of minced tender lemongrass and mint! 

This is a beautiful and delicious version of fruit salad that I will be sure to make again and again. We loved it! I'd like to make it again with solely tropical fruit such as pineapple, mango, papaya, etc. Heidi Swanson says to garnish this with yogurt, coconut, or walnuts and of course you can, but I honestly it didn't need anything else. It was perfect with just the fruit! 

Fruit Salad with Thai Herbs

Adapted from 101 Cookbooks

by Heidi Swanson

Serves 4-6

Fruit Salad

5-6 cups of season fruit (Heidi uses nectarines, pluots,

 cherries, blackberries, loganberries, and peaches)*

Dressing

3 tablespoons fresh lemon and/or lime juice

2 tablespoons honey

a pinch of salt

the tender interior of a stalk of lemongrass, minced

1/2 teaspoon vanilla

20 mint leaves, cut into strips

To serve: toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts 

Notes: Any fruit can be used, but I used a variety of plums, mango, strawberries, blueberries, cherries, and apricots.

Wash, cut, and arrange the fruit in a large bowl or on a platter. 

Whisk together the citrus juice, honey, salt, lemongrass, mint, and vanilla and set aside.

Drizzle the fruit with about half of the dressing and taste. Add more dressing, if desired. Then add coconut, nuts, and creme fraiche, or yogurt, and serve.

Top Ten Favorites of 2017

Two thousand seventeen was delicious, but these are the recipes that were held in the highest regard, requested repeatedly, and created more than once. They are in no particular order, but there was one surprise favorite that reigned out above all the rest.

Click on the recipe titles to be directed back to the original post and feel free to leave a comment with your favorite recipes from 2017!

Let's get started!
 

  Winter Citrus Tart with Rosemary Whipped Cream

 Sometimes the recipes you're not quite sure about are the ones that make the biggest impression. I wasn't sure about pairing oranges with puff pastry, but I was won over by the beauty of the dish, so I decided to make it. It was love at first bite! A juicy and fresh citrus tart with bright flavors layered on a light and flaky buttery crust...so dang good! Best of all, this is SO easy and can be thrown together in a matter of minutes, with ingredients that are very easy to keep on hand. Do yourself a favor and make it this winter. I guarantee you will love it!

Ravioli with Balsamic Brown Butter

I still remember the day I took these leftovers to work. I put my container in the microwave and within seconds the nutty aroma of the balsamic brown butter filled the air. EVERYONE was lured in by the scent and several people were standing over my shoulder. Soft, fluffy, cheese-filled ravioli with a nutty brown butter sauce and crunchy toasted walnuts...it's heavenly. It's so heavenly I wrote it a love letter.

  Pan-Roasted Asparagus with a Crispy Fried Egg  

This brunch dish is a flavor and texture explosion. Oozing yolk meets crunchy herbeaceous breadcrumb topping and that's just the beginning. This is a dish that belongs on everyone's brunch menu.

Engagement Roast Chicken {aka The Very Best Roast Chicken}
This is THE BEST ROAST CHICKEN recipe is the history of ever! No other words necessary.

Welsh Rarebit

Anytime I make a cheese sauce containing flour it is usually slightly grainy - not this one! Try this recipe, and buy a really good English Cheddar, and prepare for your mind to be blown. This is one luscious and velveety cheese sauce. You will be slathering it over everything.

Out-Of-This-World Roasted Tomato Sauce

I doubted this recipe a couple times along the way, but my oh my...this is hands down the very best tomato sauce I've ever had. Maybe I had some really great homegrown tomatoes or maybe it was roasting the tomatoes that made it so good. Either way, this was hands down the best and will be my one and only in the future.

Butternut Squash & Ricotta Bruschetta 

If I had to chose my top favorite recipe of 2017, this Butternut Squash & Ricotta Bruschetta would be the ultimate winner! Crusty and creamy, spicy and sweet, it strikes the perfect balance for me. Suprise yourself in the best way possible and make this dish asap. Your tastebuds will thank you!

 Cavatappi with Kale Ragu

 Put down the Pasta Bolognese. This Cavatappi with Kale Ragu will blow that bolognese right out of the park. If you're under the impression that kale ragu cannot compete with a hearty meat sauce then you're definitely wrong! This kale ragu is cooked down with some Parmesan cheese, onion, garlic, and red pepper flakes and it has a glorious way of turning pasta into a majorly satisfying and comforting meal. I like this dish so much I've tried several versions, all just as delicious as the last.

 

 Mini Twice-Baked Potatoes

Who doesn't love twice-baked potatoes? Who doesn't love mini food? These Mini Twice-Baked Potatoes may be a labor of love, but they are a welcome sight at the dinner table and are sure to bring smiles to all. Ignore the chores and make these instead. All hearts deserve some good old-fashioned comfort food like mom and grandma used to make.

Green Chile Whipped Cream Cheese

Last, but not least, if you love all things spicy, then this Green Chie Whipped Cream Cheese is good on just about anything! I used a spicy serrano for this recipe and the heat level was perfect for us. Heat isn't the only flavor here, there is a fair amount of garlic, which makes this one flavorful spread. We enjoyed this spread on some of our favorite bagels from Panera and everyone swooned with delight. This spread disappeared in record time and has been requested repeatedly.

I can't wait to see all the tasty dishes in store for 2018! Happy New Year to all!

www.dreamstime.com 

Just For Kicks {Spicy Favorites From the Stirring The Pot Kitchen}

Over at I Heart Cooking Clubs we're celebrating spicy dishes that give either a little bit, or a lot of kick! I'm having company this week and didn't have enough time to throw together a new dish, so I'm recapping with five of my favorite spicy dishes, as well as a shout out to a dish I've mentioned before, that are perfect for the summer months!

Here in the Stirring the Pot household, we love spicy dishes! They are simply are favorites. I've mentioned this dish several times on my blog, but Madhur Jaffrey's Delicious Chicken Bits is hands down our favorite dish I've ever shared on this blog. It's spicy mainly because it has quite a bit of cayenne pepper in it, but also because it is full of other spices like cumin, paprika, garlic powder, turmeric, black pepper, salt, and thyme. It is a celebration of spices and is a must make for fans of spicy food.

And now onto my five favorites, in no particular order: (click on the link to be directed to the original post and recipe)

Heidi Swanson's Green Chile Whipped Cream Cheese

This whipped cream cheese is heavenly. Chopped up serrano pepper and garlic give it a truly wonderful flavor profile and it is remarkable and addictive on bagels for breakfast. Of course, this cream cheese is wonderful on just about anything. Trust me....it will not last long!

Curtis Stone's Potato & Zucchini Enchiladas with Fiery Habanero Salsa

Light and delicious veggie enchiladas with a super-fiery-not-for-the-faint-of-heart habanero salsa to set your mouth on fire! The avocado is not optional....it's necessary to cool your mouth down!

Rick Bayless' Queso Fundido Burger

This burger is a wonderful mix of flavors: chorizo, chipotles in adobo, poblano chiles, onions, and garlic.....and ooey gooey Monterey jack cheese. A tasty way to enjoy a burger this summer!

Rick Bayless' Pollo Pulquero

A lovely and unique meal for the slow cooker, this chicken is flavored with tomatillos, jalapeno, onion, cilantro, and a splash of jalapeno pickling juice. The chicken is fall off the bone tender and this is a light and fresh meal that is perfect for spring and summer.

Rick Bayless' Jalapeno-Baked Fish

 A light and easy tomato sauce made with a hint of garlic and pickled jalapenos is the perfect way to jazz up fish for a nice light summer meal. This was a very pleasant dish and a great way to add a little kick to your regular old weeknight dinner routine. The potatoes really round it out and make it a nice little meal. 

What are some of your spicy favorites?

My Top Five Heidi Swanson Favorites!

Over at I Heart Cooking Clubs we've spent the last six months cooking the recipes of  Heidi Swanson.  Usually I like to wrap up each six months with a final dish and a recap of my top favorites, but this week I'm out of town and didn't get a chance to make a final dish, so instead I'm just sharing my top five favorites.  In order.

Green Chile Whipped Cream Cheese

I didn't realize how much we loved this Green Chile Whipped Cream Cheese until after I blogged about it. We finished the dish in record time by smearing it on bagels, layering it on sandwiches, and dipping our veggies in. The heat from the serrano paired with the garlic just makes this incredibly flavorful. I can see this being my most repeated Heidi Swanson recipe.

Crusty and Creamy White Beans & Greens

In her cookbook, Heidi says she gets more requests for this recipe than any other and I can understand why.  The beans go all crispy with rich and creamy centers and the greens add an extra punch of flavor. I could eat this meal every night for dinner and be perfectly happy.

Risotto-Style Barley w/ Winter Citrus & Arugula

Barley and I did not make friends until I made this Risotto-Style Barley w/ Winter Citrus & Arugula. This slow cooking risotto method produced the most fun-to-eat little balls of barley and I was instantly in love with the unique texture. I found myself hoarding this recipe, not wanting to share at all. I'd go so far as to say that I like barley risotto better than the original arborio rice risotto!

Cherry Smoothie

Cherries are one of my favorite fruits so it was a given that I would be crazy for this recipe! If you find yourself craving fresh cherries and they're out of season, as they're prone to be, then whip up this smoothie using frozen cherries. I love that this smoothie is full of fruit: banana, orange, pineapple, and cherries.  A delicious way to meet your five a day!

Golden-Crusted Brussels Sprouts

Last, but not least, is this glorious and simple way to enjoy one of my favorite veggies: Brussels Sprouts!  We all know and love Brussels prepared with bacon or pancetta, but this preparation with melted crusty Parmesan cheese is right up there with that, and much healthier.  Try it if you're looking for a new way to prepare your sprouts and I guarantee you'll be impressed!

Big Thanks to Heidi for all of the fabulous recipes and kitchen adventures!  Next up I Heart Cooking Clubs will be tackling the recipes of Hugh Fearnley-Whittinstall!

Homemade Celery Salt

Celery salt is one of my favorite things in the spice cabinet.  I love a hefty dose of it in potato salad, macaroni salad, and coleslaw. I love it sprinkled over potatoes, eggs, as well as fish and seafood. To be honest, it goes perfectly fine in any dish where you add would add celery, such as soups and stews.

When I saw that Heidi Swanson made her own celery salt I knew I wanted to give it a try. I looked in several markets for really leafy celery, but none of it appeared overly leafy. I finally decided I'd just have to go with it and I was pleasantly surprised. Most of the leaves were trapped inside.  I'd say I got about a cup of leaves in total. Plenty of leaves for what I needed.

Heidi provides two methods for dehydrating the celery leaves: the stove top and the oven. I decided to go the oven route.  I feel like it was the safest option for me since I have a tendency to forget things when they're on the stove top. The oven method took about 6-7 minutes.

In no time at all I had my own homemade celery salt, perfect for sprinkling on just about anything!

Homemade Celery Salt

Adapted from 101 Cookbooks

by Heidi Swanson

Leaves from one bunch of celery

Flaky sea salt (coarse, not fine)

Pick the leaves from each celery stalk, leaving the stems behind. The outer leaves tend to be dark green and hearty, the inner leaves pale green and tender. I use them all.

Rinse the leaves with cold water in a strainer, then shake off as much of the water as you can. At this point you want to dry the leaves as much as possible, so they toast  (not steam) when you cook them. Gently pat them dry in a clean dish towel, or paper towels. Once dry you have two options for toasting the leaves.

Option 1: If I have a lot of leaves, I arrange them in a single layer on a baking sheet, then bake in in a 350F oven for about 5-7 minutes. Bake until dehydrated and crispy, but not browned.

Option 2: If I have fewer leaves, or just don't feel like heating the oven, I'll throw them in a large skillet. Single layer if possible, over medium-low heat. Again, you want to barely toast them, not brown them much at all.

In either case, when you're done cooking, remove from heat and let the leaves cool completely. They'll crispy up even more at this point. When cool, use your fingers to crumble the leaves completely, discarding any leaves that aren't crispy.

Combine equal parts celery leaves and salt in a jar, and either stir or shake to distribute the celery leaves evenly throughout.

Accompaniments @ I Heart Cooking Clubs

A Simple Carrot Soup

The color orange is sunny and appealing. It reminds me of all things bright and happy. It's for that very reason I find carrot soup so appealing. For years now, I've had my eye on carrot soup. I knew I wanted to make it, but I just couldn't find the right recipe. Until now.

This carrot soup is simple enough to make; but, there are a few touches that take it to the next level, without making it too fussy.  Firstly, I love the addition of coconut milk which makes things a little creamier and thick.  However, the thing that sold me on this soup was the addition of red curry paste.  Red curry paste is a lovely and very aromatic paste made with red chili pepper, garlic, lemongrass, galangal, shallot, kaffir limes and various spices. When the paste hits the pan it is rather seductive and for that reason I am always looking for a reason to use it. While both the coconut milk and red curry paste add consistency and remarkable flavor to the soup, it is the condiments that initially drew me in to this recipe. I can assure you these condiments are not just for looks. The toasted almonds lend a wonderful crunch and flavor to the dish and they definitely steal the show in this soup. In fact, they are a must if making this soup! I also love the brightness that a squeeze of fresh lime adds, as well as the subtle spiciness from a couple shakes of chili oil. The cilantro does it's part to help the dish look colorful, while adding the touch that only herbs can. This, my friends, is the carrot soup to try. It is sure to brighten your day like a ray of sunshine.

A Simple Carrot Soup

Adapted from 101 Cookbooks

by Heidi Swanson

Serves 4

2 tablespoons butter or oil

1 onion, chopped

scant 1 tablespoon red curry paste, or to taste

2 pounds carrots, peeled and chopped - 1/2-inch chunks (about 10-11 medium-sized carrots)

1 (14 oz) can full fat coconut milk

salt and pepper, to taste

1-1/2 cups water, or to cover

1 lemon or lime

To serve: micro greens, cilantro, chopped & toasted almonds, chile oil, etc.

In a large soup pan over medium-high heat add the butter and onion.  Stir until the onions are well-coated, and allow to saute until translucent, a few minutes. Stir in the curry paste, and then the carrots. Allow to cook another minute or two, and then add the coconut milk, salt, and water, adding more water to cover if needed. Allow to simmer until the carrots are tender, 10 - 15 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.  This next part is important (with any soup)- make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed.  I also like to season this soup with a great big squeeze of lemon or lime juice. Serve topped with whatever you have on hand. I like it with a little something crunchy (almonds), and a lot of something green (micro greens & cilantro).

Every Sunday @ Kahakai Kitchen

Heidi Swanson's Cherry Smoothie

Cherries are one of my favorite fruits, so when I saw this recipe for a Cherry Smoothie over on 101 Cookbooks, I jumped at the chance to make it. Not only is it packed full of nutritionally-dense sweet dark cherries, but it is also loaded with all sorts of fruity goodness, including an orange, a banana, and pineapple.  You're nearly getting your five a day all in one delicious smoothie!

When cherries are in season it's safe to say my hands are usually stained dark red. I buy them, and eat them, like crazy. Not only are they sweet, juicy, and nutritious; but, they are also known to have anti-inflammatory properties and also are a natural source of melatonin, which aids in sleeping. Since I need help with both sleeping and inflammation, cherries are a win-win for me!

Since cherries aren't usually in season, I buy them frozen and stock them year-round. Needless to say, I used frozen cherries for this recipe. However, since we like our smoothies thick I almost always use frozen fruit, even if fresh is available. In fact, all of the fruit in this recipe, with exception to the orange, was frozen.

I was making this smoothie for my whole family, so I used regular milk and omitted the nut butter because my son is allergic to all nuts. Since I was using mostly frozen fruit, my smoothie was a little too thick so I needed more water to help thin it out. The addition of water is completely fine, but next time I would probably use apple juice or grape juice to sweeten things up a touch. This smoothie had no additional sugar added to it, and I noticed that a little dose of sugar, in the form of juice or honey, would send this smoothie over the top. Just enough sugar to make the flavors stand out a bit more and sweeten the smoothie up a touch.

The incredible thing is that the entire family loved this smoothie, which is a good thing because this made 48 ounces! I can see us enjoying this smoothie over and over again and I think it's a wonderfully nutritious way to start your day!

Cherry Smoothie

Adapted from 101 Cookbooks

Serves 2-3

1-1/2 cups sweet cherries, pitted

1/2 cup water, possibly more depending on desired consistency

1 banana, peeled

1/3 cup milk (cow, almond, coconut)

1 orange, segments and flesh only

1 cup cubed pineapple

Optional: 1 heaping tablespoon almond (or nut) butter

Combine all the ingredients in an upright blender and process until smooth. If you find the smoothie too thick, carefully add more water, slowly, through the feed hole on the lid with the motor running. Pour into glasses and enjoy! 

Theme: Something To Sip!

Green Chile Whipped Cream Cheese

Most mornings before work I make an egg scramble using whatever veggies, meat, and/or cheese that is leftover. It is a quick way to get out the door in the morning and it always satisfies me until lunch. Although I love eggs, from time to time I like to switch it up. My absolute favorite breakfast during the weekday is a carb-loaded bagel with some sort of cream cheese.  Even though it slows me down and leaves me peckish before lunch, it is always a delight for my taste buds.

This morning I passed by Panera and decided to grab a few bagels to enjoy with Heidi Swanson's Green Chile Whipped Cream Cheese. Originally her recipe was written using goat cheese, and I certainly like goat cheese, but I happen to have lots of cream cheese leftover from the holidays that needs using up. In truth, you could use goat cheese, ricotta cheese, yogurt cheese, cream cheese, or any other spreadable cheese available to you.

This quick cream cheese falls in line with my new year resolution to keep things simple. A handful of ingredients come together to turn your bagel into a spicy delight.  Often times when you have condiments available they can be used for many other things. I think this cream cheese is a prime example of that. It would be perfect for either filling or dipping veggies, fabulous slathered on a sandwich or burger, and a flavor sensation mixed into your scrambled eggs.We absolutely loved this spread as it was extremely flavorful with a slight kick from the serrano. I highly recommend it and think it is a perfect way to help you wake up and face the day!

Green Chile Whipped Cream Cheese

Adapted from 101 Cookbooks

by Heidi Swanson

Makes about 1 cup

8 ounces cream cheese

2 tablespoons half & half, cream, milk or other liquid

3 tablespoons extra virgin olive oil

1 serrano chile, stemmed, seeded, minced

2 medium cloves garlic, smashed & minced

1-1/2 teaspoons toasted sesame seeds 

salt, to taste

In a medium bowl whisk together the cream cheese and half & half. A hand blender makes quick work of this if you have one. It should become light, and easily spreadable.

Combine the olive oil, chile, and garlic, in a small saucepan over medium heat. Allow to cook for five minutes or so - it's ok if the garlic takes on a bit of color, but you don't want it to get too dark. Use a slotted spoon or fork to transfer most of the solids to the cream cheese, and stir in. Season with salt to taste. Allow the chile oil to cool a bit. When ready to serve, transfer the cream cheese to a serving bowl, and finish by drizzling with the oil, and remaining garlic and chile solids. Sprinkle with sesame seeds, if desired. 

Poached Eggs In White Wine #FOODGOALS

One of my philosophies on cooking, and eating, for that matter is simply "to put an egg on it." Got leftovers? Chances are you can reheat them and "put an egg on it." Cooking something and want it to be more satisfying, "put an egg on it." Haven't been to the store and don't have much to eat, bet you can find something to "put an egg on."

Eggs are a staple for me because they are delicious, keep well, and go with so many flavors. They are easily one of my top five foods and for that reason my New Year's #FOODGOALS include lots of eggs. Another one of my #FOODGOALS is to use the very best ingredients I can find and prepare them simply. I've noticed lately that it's the simple recipes we love the most and return to again and again. The ones with the really good ingredients topped with a simple sauce, a colorful salsa, or a flourish of herbs, for instance.

This dish, Heidi's Poached Eggs In White Wine, meets all of my current #FOODGOALS. Plus, it brings to light the question, "why not poach eggs in all sorts of liquids?". Why stop at water, or white wine, or tomato sauce? A fun challenge for this egg lover.

I chose a dry Chardonnay, one that I wouldn't mind drinking on it's own. I combined it with the shallots, water, bay leaf, thyme, salt, and boiled the mixture down a bit. I slid the eggs in and watched them as they started to turn opaque, before putting the lid on. I was most excited about the prospect of a white wine sauce, so once the eggs were cooked through I relished the thought of adding the butter and flour and watching the sauce to come life.  A crisp piece of toast, some sliced avocado, my freshly poached egg, topped by a glorious white wine sauce...now that is a breakfast fit for a queen!

Poached Eggs In White Wine

Adapted from 101 Cookbooks

by Heidi Swanson

Serves 2-4

1 cup dry white wine*

1 cup water

2 shallots, minced

1 bay leaf

sprig of thyme

salt and pepper, to taste

2 -4 large eggs, depending on who you're feeding

1 tablespoon butter, room temp

2 teaspoons flour

to serve: toasted bread, avocado, chives, herbs, etc. 

Notes:  I used a Chardonnay wine.  Take care to chose a dry wine and one that isn't too sweet.  You definitely do not want to have a sweet poached egg with a sweet sauce- totally not the goal.

In a large skillet or saucepan over medium-high heat combine the wine, water, shallots, bay leaf, thyme, and salt. Boil for five minutes. Dial back the heat a bit, before carefully cracking eggs into the skillet (you can crack each egg into a separate small bowl, and then transfer, if you're not comfortable going direct to the skillet). Cover and simmer for another five minutes (mine were a little overcooked at 5 minutes so I'd go with 3 or 4 minutes, especially if you want an over easy poached egg) or so - until the eggs whites are opaque, and the yolks are set to your liking. Once poached, remove the eggs with a slotted spoon from the skillet and set aside. Cook the liquid in the pan down a bit more, until you have about 1/2 cup of liquid left, then strain the liquid into a small saucepan. Whisk the butter and flour into a paste, then add this to the strained sauce, stirring until smooth, taste and add a bit of salt if needed.

Serve each egg on a piece of toast over a bit of smashed avocado, drizzled with a bit of sauce, and sprinkled with chives.

Heidi Swanson's Deviled Eggs

My love for deviled eggs runs deep. So deep, in fact, that several friends and I have a few inside jokes.

The first is my mission to bring the Deviled Egg back as a popular standby for potlucks. I mean why in the world did the deviled egg go out of favor at parties? I will never understand! My guess is that everyone got too busy pinning newfangled appetizers off Pinterest and forgot these three things: deviled eggs are always the first things to go at a party (have you seen the way people run to the deviled egg platter), they are easy, and they are cheap! Why, people? Why? Bring the deviled eggs back. Do yourself, and everyone else, a favor!

So say it with me...what are you gonna bring to the party? 

That's right.  Deviled Eggs!

 Now in regard to the second. Once, at a work potluck, I had some of the worst, and I do mean downright terrible deviled eggs I've ever had in my life. These eggs were so bad, they were quite literally one of the worse things I've ever put in my mouth! Now, it's important for you to know that even though I love to cook, I am by no means a food snob. There have only been like two times in my life where I've spit anything out of my mouth.

So I'm in line at the work potluck and I pick up a deviled egg. It looks status quo, but this person had fooled me, and everyone else, big time. That yolk mixture...well, it was about 95% mustard (and I love mustard), but I just wasn't expecting that and I shoved about half of the egg in my mouth. It tasted like a very bad practical joke and about that time I see other people running for the garbage can. Seems we all felt the same way! So from time to time, when we need a good laugh, we text pictures of deviled eggs to one another.

This experience was all the more reason for me to practice and perfect deviled eggs in my kitchen. I've always been keen to try about every deviled egg recipe I see, so I wanted to tackle Heidi's version for my Christmas dinner.  I was intrigued by her use of Greek yogurt and olive oil in the yolk mixture and found that I did enjoy it, but couldn't help but miss the standard addition of mayo, mustard, and pickle juice. After adding a touch of each I found the mixture to be quite delicious - nearly perfect, and ultimately cream, if I do say so myself! 

Heidi garnishes her eggs with dill, chives, and chervil, but I can never find chervil so I just stuck with the chives and the dill.  Chives and dill are the ultimate complement to eggs and go a long way in making the platter beautiful. I hesitated to put sliced almonds on my deviled eggs, but was pleasantly surprised as I loved the added crunch and texture. Overall I think the sliced almonds would be a fun addition that most people would enjoy, giving that you served them straight away so the texture was preserved. An overall great recipe!

 

Deviled Eggs

Adapted from 101 Cookbooks

Serves about 12

1 dozen eggs

1/4 cup Greek yogurt

1 tbsp. mayo, as desired*

1 tbsp. mustard, as desired*

1 tsp. pickle juice, if desired*

1 teaspoon extra virgin oil

salt and pepper, to taste

3 tablespoons chopped chives

2 tablespoons chervil*

1 tablespoon chopped dill

1/4 cup sliced almonds, toasted

Notes: I couldn't find fresh chervil so I left it out.

Place the eggs in a pot and cover with cold water by half an inch or so.  Bring to a gentle boil, then turn off the heat and cover.  Let the pot sit for ten minutes.  In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.

Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt and pepper. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it- the yolks become creamy, light and airy. (*My yolk mixture was a little too thick and when I tasted the filling I found it was a bit too tangy from the yogurt, so I opted to add some mayo, mustard, and pickle juice to loosen things up.  I added about a heaping tablespoon of mayo and mustard  and a teaspoon or so of pickle juice, to taste. Be sure to taste your yolk mixture and tweak it if need be).

Add the and chives, chervil*, and dill to the creamed yolks, reserving a bit of each for the garnish.  Mix well to incorporate. Fill the whites with the yolk mixture, using a spoon of piping bag. Garnish each egg with the reserved herbs, almonds, and a drizzle of olive oil if desired.

Simply Entertaining w/ Heidi Swanson @ IHCC