Deviled Eggs for Easter, Wild Flower Honey and more at chefshop.com/enews
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Deviled Eggs for Easter!
Hmmmm, somehow something is wrong with that line ….
Ok, moving on. Just like Tater Tots, just plain is pretty gosh darn good. But when you mix it up, or literally mix it in, you can transform “gosh darn” to “Holy jeepers!”
Wondering what we are talking about? We are talking about the (perhaps misnamed, or is it a misnomer?)
deviled egg.
To crack the history of the deviled egg one goes back long before the devil was used in reference to food (1786 England). We need to hark back to ancient Roma where
satirical fiction mentions the first eggs to be laid with a peppered egg yolk in 61 A.D.
Next, about 400 A.D. in
Apicius (Roman recipes compiled) a boiled egg was often seasoned w/ oil, wine and dressed with pepper and laser. Then in the 1200’s in
Andalusia (another recipe book), a recipe had instructions to pound egg yolks with citrus, herbs, fermented fish, oil and salt. (Yumm!)
Then to place the mush into the 2 halves of egg whites and, with a small stick, lock it up.
By the 15th century “stuffed” eggs were “commonplace” with a “mixture” of yolks and toppings and served hot! Sometimes even fried.
Then in 1786, in
Great Britain, the reference to dishes that were “Deviled” appear. Recipes with gobs of seasoning or spicy ingredients that included mustard, if they were fired or broiled, were also included. “Deviling” became the word to describe making spicy food.
Because “Deviled” might be construed to be a reference to Satan and that Deviled Eggs were a Sunday Church favorite, the eggs took on new names like stuffed, salad, and dressed up eggs.
You would have to really hate eggs not to love a Deviled Egg.
Click here for ideas on how to Devil your eggs!
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Spice up your life with a Deviled Egg.
A boiled egg is hard to beat!
Add your favorite “stuff” to the mix in your yolk and you have an easy treat. In a virtual nano-second you have 24 bites from only a dozen eggs!
Mayo wasn’t added until the late 1800’s in Boston and, it wasn't until the 40’s when it became more common. Today, it is considered “classic” to include mayonnaise in the mix.
Historically there are many combinations of "stuffing" ingredients. From fish sauce to extinct plants. We tested and tasted (groan, that's a lot of eggs!) combination with everything we could think of.
Our favorite "modern" ingredients to mix in are relish,
Bomba XXX,
Horseradish Mustard and
Yuzu Ponzu. We found it best to test small "one egg" at a time to find what worked for us.
And every good egg deserves a nice topping. Added to the top like a garnish, our favorites were
Pimenton de La Vera Dulce,
Triple Crunch Mustard. and
Truffle Caviar.
Click the link to see the basic 2
"How to cook an egg to be deviled" recipes and more ingredient ideas.
Do you know this way to make a hard boiled egg?
Use a sharp object like a thumbtack to puncture a hole in the round end of the egg, where the air
chamber is. It releases pressure inside of the egg, so the shell won't crack. Click here to see the
recipe.
Recipe ideas and the two best ways to hard boil your eggs - click here
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Tasting notes
Honey notes
There are a million “all flower” honeys and for all intents and purposes they all are wonderful tasting.
Which one you like will not be so obvious. Tasting many many honeys is the best way to find the one you like. Though if bees are involved, year to year even your favorite honey can be wildly to subtly different.
Not all honeys are the same for sure. Even
Monofloral honeys can be and are often different even when the original flower is the same. It’s that difference why we love honey so much and why we have so many.
There is a belief that local honey can help your allergies and I expect for some this is the case. Though there appears to be no “scientific medical” proof. I do like the concept though and if you suffer from allergies anything is worth a try especially when it is sweet!
This
wild honey came in from some guys we really like and we like the honey too! With a sweet (not all honeys are friendly) demeanor and a rich round smooth gentle feel, this honey is like a great northwest friend.
In many ways this honey is the way you expect a honey to taste, with nice floral flavor notes and the roundness of flavor. It feels like a butterfly on the tongue and the lightness adds to the appeal. It’s not overpowering at all,
a marshmallow of a honey!
Click here to shop for this New Wild Northwest Honey.
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Colomba Easter Italian Cakes
This is the Panettone of the spring! The same delicious cake of the holidays arrive this week. Soft, delicious, just right when slathered with butter and toasted. Rip into with your hands and enjoy! Owe someone a wonderful food gift? This is the treat that you should share!
Rice Bran Oil
Delicate yet not very flavorful, rice bran oil just may be the world's healthiest edible oil. Rice bran oil comes from the most nutritious part of the rice grain, loaded with monounsaturated fats & polyunsaturated fats, as well as vitamin E. These are the good fats that help your body lose weight.
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April Classes!
Spanish Tapas Class!
Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of classic Spanish tapas dishes using traditional Spanish ingredients. There are literally hundreds of potential tapas recipes to choose from. Chef Karen hasn't decided for sure which recipes to make -- but here are her current thoughts: Pancetta wrapped bread cubes with balsamic fig compote, Calamari salata - flash fried calami rings with garlic, parsley and bread crumbs, Spicy fried garbanzo beans, manchego and honey crostini, potatos brava. But then again, maybe not :-) Just come and be surprised!
Hours
Monday thru Saturday 10AM to 5PM!
ChefShop.com
1425 Elliott Ave W
Seattle, Wa 98119
206-286-9988
Easy parking in the lot to the north. Big and plenty of space.
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