Fresh Corn & Pancetta Risotto: 'tis the season!

There's a time and a place for everything, and the time has never been better for this incredibly satisfying risotto. You may have noticed a few ears of corn being offered for sale out right about now? If you haven't then you obviously have been a shut in for the last three weeks. Like fresh tomatoes warm off the vine, corn is never better than you'll get it in late summer/early fall. I picked up three ears at our local market for about a buck. If there's a more satisfying way to spend a dollar I haven't heard of it! I knew immediately what I was going to do with them. Risotto is the perfect thing for me to be making at home right now since we're still in "moving phase", getting into our new house and getting the old one ready for listing. Simple is definitely the mantra right now, and nothing could be simpler or tastier than this dish. It takes about 10 or 15 minutes to prep, maybe 25 to cook, and then you can take all the time in the world to linger over the incredibly delicious results!
*** *** *** *** ***
Fresh Corn & Pancetta Risotto
an E.D.T original

ingredients:
3 ears fresh corn on the cob
4 oz. pancetta, diced
1 tablespoon olive oil
1 tablespoon butter
1 medium yellow onion, diced
1-1/2 cups arborio rice
1/2 cup white wine
5 cups chicken broth/stock (approx.)
1/2 stick butter (optional but a really good idea)
grated parmagiano-reggiano

method:
1- Shuck the ears of corn, removing as much of the silk as you can. Take your chefs knife and cutting as closely to the base of the kernels as possible, slice them top to bottom into a bowl. It's super easy, but if you haven't done it before click here for a great tutorial. You should end up with about two cups of kernels. Set aside.

2- Heat medium sized skillet over med-high heat, add pancetta and cook until semi-crisp, about 10 minutes. Drain off all but about two tablespoons of fat and set skillet aside.

3- Put chicken broth in a 3 quart saucepan and heat to a simmer. In a medium saucepan add olive oil and butter and heat over medium heat until butter is melted. Add onion and saute until it is softened, about 6 or 7 minutes. Add rice and stir to coat for about 1 minute. Add white wine and stir until almost all of the wine is absorbed. Then start adding broth about 3/4 cup at a time, stirring all the while, until the rice is just al dente (or whatever texture you prefer). Reheat pancetta and add it (along with its delicious pork fat!) and the corn to the pan and stir to combine. Add butter and stir until melted, then ladle risotto into bowls/plates. Top with grated parmagiano and serve.

wine pairing note: I was most fortunate to have a random bottle of 2001 Bernard Moreau Chassagne-Montrachet 1er Cru white burgundy rolling about the cellar. It was chardonnay at its most sublime! Assuming not everyone has such liquid wonder available, I would still highly recommend you find a more reasonably priced white burgundy (or other not overly-oaked chardonnay), maybe a 2007 or 2009 Viré-Clessé or good Macon from those same vintages. Both '07 and '09 were warm years, and the rich fruit, with still young acids, would be great with the richness and vibrancy of the corn.

Saumon aux Lentilles: my sort of French vacation

I suppose it's a case of absence makes the heart grow fonder. Or perhaps it's the more selfish but very American "If I can't have it, I want it". I any event, I find my thoughts lately wandering overseas and all those places I won't be able to see for a couple of years while C-boy (hopefully...please God) grows more travel able. Of course with me I only have to have a glimmer of France, particularly Paris, in my head and I immediately start wandering in my mind and appetite. Strolling around the Marais, stopping here and there for café au lait and brioche. Making a mid-afternoon fueling stop at L'as du Fallafel for one of their out of this world falafels. Taking in the solemn and celebratory beauty of the L’église Saint-Eustache, my favorite Parisian church. Of course dinner at a cozy bistro is never far away....except for now.

So I have to satisfy some of my needs at home. Lots of French wine, for sure. And if I happen to have a deserving bottle of Bourgogne Blanc calling my name, then what better to pair it with than a classic of French cooking, Saumon aux Lentilles. This is so simple, just a fresh salmon fillet topped with a mustard-herb butter, resting on a bed of French green lentils. In these days of unsatisfied wanderlust, I'll take my vacations where I can find them, even at my dinner table!
*** *** *** *** ***
Saumon aux Lentilles
from epicurious/Gourmet Magazine

ingredients:
For mustard herb butter-
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice

For lentils-
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice

For salmon-
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

method:
1-Mustard-Herb Butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

2-Cook lentils:
Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils. While lentils cook, chop leeks, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

3-Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining mustard-herb butter, over lentils.

The Holy Trinity: fast, easy, & delicious!

You've heard that old saying "With great effort comes great reward"? Well, sometimes, especially when it comes to cooking, great effort is just great effort. Who among us hasn't spent a few hours prepping and cooking what should have a stupendous eating experience, only to go "that's it?" Man, I hate that. And I'm know Mr. Great Effort guy wouldn't have been happy with this amazingly satisfying cod dish I made the other night (especially paired with the cucumber salad featured in yesterday's post). His loss.

Cod is one of those unheralded white fishes that I almost never think about. Cod is kind of like the turkey of the sea, because like turkey this mild flavored fish it's just a vehicle for whatever you happen to season and slather it with. I grabbed a little over a pound of wonderfully fresh cod fillet on sale at our local organic market (couldn't beat the sale price of $5.99/lb) and started looking through cookbooks and online for something new. Once again epicurious provided the inspiration in the form of this recipe from Bon Appetit. Got great reviews, loved the ingredient list and ease of prep, so I was in. I made the cuke salad first, and while that was melding in the fridge I did the quick work of whipping this together with a couple of adjustments. When it all came together on the table both w and I were pretty wowed. The hoisin-sambal sauce slathered on top provided this sweet-hot flavor that was countered by the impact of the ginger sauce that gets spooned around the cod. Really interesting, full, complex flavors that rocket around your mouth, and the cooling cucumber salad was the perfect side. Make sure you have some basmati rice on the table, too. This was definitely "company worthy" eating and if you're ever pressed for time but still want to impress, this should be a go-to!
*** *** *** *** ***
Cod with Hoisin and Ginger Sauces
adapted from epicurious/Bon Appetit

serves 4

ingredients:
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce cod fillets
Steamed rice

method:
Whisk first 6 ingredients in small bowl. (Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.)
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.

note: it really helps when turning and removing the cod fillets to have a fish spatula, as they're a pretty delicate piece of fish.- bb

Bar exam: Corpse Reviver #2

How can you not want to make, and more importantly drink, a cocktail named the Corpse Reviver #2? Not that I need to be pushed too hard when it comes to trying new libations, but this was almost too easy. And at this time of year, all of our walking corpses could use a push as we stagger from party to party. A classic from the 1930's, this has several things going for it: 1- A great name, which came from the fact that it was originally intended as a morning beverage to get one's supposedly needy spirit revived (there is, of course, a Corpse Reviver #1, brandy-based, and to my taste nowhere near the drink this is); 2- its main ingredient is gin; and 3- it is an equal mix of all four ingredients (with an added tiny dash of absinthe or pastis), which allows you to taste each and every one, and like the negroni (an equal mix of three components) it is a perfectly balanced drink. Although I have to say better after the cocktail hour than before. But to each his or her own, I suppose. Whenever you decide you need some revivification, this is a perfect place to find it!
*** *** *** *** ***
Corpse Reviver #2

Serving size: 1
ingredients:
3/4 oz. gin
3/4 oz. Lillet blanc
3/4 oz. Cointreau
3/4 oz. lemon juice
Dash absinthe (or pastis should absinthe not be in your repertoire)

method:
Fill cocktail shaker half full with ice. Add all ingredients and shake for 20-30 seconds. Strain into cocktail glass and garnish with amarena cherry.

Time well spent

In just five short hours, you can go from this....
to this....
to this....
....and end up with the best, sweetest, freshest tomato sauce you'll ever taste. Even though tomatoes seem to be in over-abundance...I harvested 18 pounds off of three plants Sunday morning...soon enough the season will have run its course and you'll be kicking yourself for not preparing for the long, cold winter nights ahead when the only cure is a dose of summer. I posted this recipe almost exactly a year ago, and it bears repeating, as last night w and I made up the last batch of last years sauce and it was heavenly.
*** *** *** *** ***
Slow Roasted, Herb Scented Tomato Sauce
an E.D.T. original

method:
Destem tomatoes and cut in half. Arrange on foil that has been placed on top of grill grate (poke several holes in foil to facilitate smoke seepage). Arrange tomatoes on top as shown above. Drizzle olive oil and sprinkle salt on tomatoes and top with sprigs of thyme. Place grill over medium-hot fire, arrange soaked rosemary sprigs around the outside of the coals (not on top of them as they'll burn to quickly), cover grill and let roast for four or five hours. To maintain a good temp, close top and bottom vents halfway (you may need to replenish the charcoal to maintain the temperature). When done, carefully slide tomatoes off of grill with spatula into large bowl. When cool place tomatoes in food processor in batches and purée until smooth. Portion into freezer containers, place in freezer, and wait for winter! You can also do this in a 250* oven, but you’ll lose out on the herb-tinged smokiness that takes this sauce over the top.

"Hello doctor, this is BB's heart calling..........."

My last four dinners before last night: Ragu Antica (a post on that saucy wonder in the next week, I promise) with beef, pork, veal, & chicken liver; a perfect grilled burger & fries from Castagna Café; slow roasted pork shoulder with potato salad & bacon; leftover slow roasted pork shoulder. Throw in a few sides of wine, cocktails, and desserts. What I first notice about that list is that I had better schedule an angioplasty before my heart explodes out of my chest. Second, last night's craving for some sort of fish...anything but red meat...shouldn't come as any surprise. Hence, the picture of the broiled salmon you see above. I got the recipe from epicurious, which in this age of C-boy and his 8 month old world of distraction has become my quick, go-to source for new inspirations. It seems lately that even finding time to look through the cookbooks collecting dust on my kitchen shelf takes too much time. With epi I can sit at "work" and figure out what will be on my plate that night. This isn't a plug for epicurious, it's more of a confession of my own laziness and lack of time management.

Trying for the healthiest alternative I searched "broiled salmon". Now, I know that nothing is easier than broiling salmon. I just wanted to see what other ideas were out there. How I started out with such good intentions and ended up with two salmon fillets slathered deliciously in a tarragon butter sauce should come as no surprise. Apparently it is time to acknowledge that I have zero self-control. I'm just hoping that those Omega-3's that supposedly infuse salmon with its health giving powers can counteract 3 tablespoons of butter. At least I added to the health quotient with that pile of collard greens you see lurking behind the fillet. I'll blog the recipe tomorrow for those, which turned out to be perhaps the best collard preparation I've had. I'm sure it had nothing to do with the fact that I sautéed then in pancetta fat........oh, god, help me..............
*** *** *** *** ***
Broiled Salmon with Tarragon Butter
from epicurious/Bon Appétit

yield: 2 servings; can be doubled or tripled

ingredients:
3 tablespoons butter
1 1/2 tablespoons fresh lemon juice
Fresh ground pepper
2 1-inch-thick salmon fillets
Salt
1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried, crumbled

method:
Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.

Portuguese Pork with Clams: the "wow" factor!

I've been sitting on this recipe for about 2 months now. Hell, I've been sitting on a ton of new stuff to share that is backed up due to Colman's arrival 6 weeks ago and my resulting reduction of mental bandwidth. But motivation and clarity is slowly returning....you give anyone weeks of interrupted sleep and eventually it becomes the norm...so it's time to ramp this here blog back up, because as I said there is much edible delight to share (luckily my lack of motivation has not extended to the kitchen) including this definite "Wow!" dish from the always reliable "The Dean & Deluca Cookbook".

I knew I was serving up a heaping pot of goodness when bro-in-law Dave said, not once but two or three times, "This is so good!" This is meaningful because Dave is not someone prone to superlatives and overuse of exclamation style speaking (of course I have seen & heard him go gaga over his latest beer find, but that's a whole 'nother category of D-love). While a true appreciator of all of life's liquid and edible indulgences, he is also someone who doesn't waste a lot of words (unlike yours truly). So to hear praise like that from him I have to say was quite the coup. So if you have someone in mind who needs to shed their mantle of public propriety, then may I suggest you plop a bowl of this in front of them.....
*** *** *** *** ***
Portuguese Pork with Clams
from The Dean & Deluca Cookbook: "This fabulous specialty of the Alentejo region is cooked there in a special hinged copper pot called a cataplana; its beauty is that it can be turned on either side on top of the stove, which enables the cook to shake the clams in the pan so they open evenly. If you can find one, by all means use it to cook this dish. But if you can't, don't fret; proceed with a regular Dutch oven. The dish will be just as delicious. By the way, the Portuguese would use presunto (their cured ham) and chouriço (their spicy sausage) in this dish; you may substitute the more available prosciutto (Italian) and chorizo (Spanish). Serve with Portuguese bread, a green salad, and very cold vinho verde."

bb note: I served this with a spicy Spanish red garnacha (followed of course by another bottle...or two....). Nothing too heavy, and it was perfect. There aren't that many ingredients but a ton of flavor, so a more fruit-forward wine is the ticket. I think with spring/summer coming this would be absolutely stellar with several ice cold bottles of your fave dry rosé!

serves 6

ingredients:
1/4 cup olive oil
1 1/4 -pound boneless pork butt, cut into 1-inch pieces
1 pound onions, finely chopped
6 large garlic cloves, chopped
1 large green bell pepper, seeded and finely minced
1 bay leaf
28-ounce can tomatoes in tomato purée
1 cup dry white wine
2-ounce chunk of fatty prosciutto (top-quality not necessary)
6 ounces chorizo
72 small clams (preferably Manila clams or New Zealand cockles), scrubbed
1/4 cup chopped cilantro

method:
1. Place the olive oil in a heavy Dutch oven over moderately high heat. Add the pork pieces and sauté until lightly browned on all sides, about 10 minutes. Add the onions, garlic, green pepper, and bay leaf, and sauté, stirring occasionally, for 10 minutes more.

2. Add half the tomatoes with all their purée, breaking the tomatoes into small chunks with the back of a wooden spoon. (Save the other half of the tomatoes for another use.) Add 3/4 cup of the wine, and bring to a rapid boil. Reduce heat to low, and simmer, covered, for 30 minutes.
3. Cut the prosciutto into tiny dice, and add to the stew. Simmer, covered, for 30 minutes more.

4. Add the chorizo to the stew. Cook, covered, until the pork is tender, another 15 to 30 minutes.

5. When almost ready to serve, add the clams to the pot, stir them into the tomato sauce, and sprinkle them with the remaining 1/4 cup of white wine. Increase heat to moderately high, cover the Dutch oven, and cook until the clams open. While the clams are cooking, grasp the Dutch oven with both hands and shake it a few times to move them around.

6. When the clams have opened, reduce heat to low, cover Dutch oven, and cook for 5 minutes more, allowing the clam juices to blend with the stew. While the clams are cooking, remove the chorizo, cut it into thin slices, and return to the Dutch oven. Taste sauce for seasoning. Sprinkle stew with cilantro and serve immediately in a large bowl.
##### ##### #####
one year ago today @ E.D.T.: Eating PDX: 5 Guys Burgers; Spella Coffee; EVOE

It's summer somewhere........

I've been feeling lately that my food hasn't been leaving a big enough carbon footprint lately. That's why last night, rather than trying to convince myself that those pencil thin stalks of asparagus at QFC were from some local greenhouse (local...at $1.99/#...sure), I just grabbed what I needed without thinking about jet fuel, ozone depletion, and the fact that there was a good chance some 6-year old picker was shuffling sadly through the fields from whence this came (I mean who's hands are better suited to deftly plucking these slender stalks than a 6-year old, right?). I went home and with, okay, maybe a tinge of guilt, and set about chopping and combining with some smoked salmon (excellent smoked coho from Trader Joe's) and some fresh tagliatelle from Pastaworks. The result? A dish that inspired w's initial comment "This seems so summery". Well...duh...it IS summer wherever this asparagus came from! I actually didn't say that. I have to admit I didn't even think that. I wish I would have but that response just came to me. Rats, another missed opportunity! I found the basis for this pasta (that tastes pretty effing good in mid-winter, fyi) on epicurious, and twisted it ever so slightly to amp up the flavor quotient. It was super fast, terribly easy, and incredibly delicious. I popped the cork on a 2008 Antoine Simoneau Touraine-Sauvignon Blanc from the mecca of sauv blanc, France's Loire Valley. The wine was spectacular with this dish. The citrusy, minerally, racy sauv blanc flavors pairing perfectly with the briny-smoky salmon and cutting right through the rich lemon-cream sauce and washing away those remaining flashes of guilt. Man, I dig it when it all works out!
*** *** *** *** ***
Tagliatelle in Lemon Cream Sauce with Asparagus and Smoked Salmon
adapted from epicurious
yield: Serves 4 as a main course

ingredients:
1 pound asparagus
2 large shallots
2 lemons
6 ounces smoked salmon
1 pound dried Tagliatelle (pappardelle or fettuccine would work just as well)
3 tablespoons unsalted butter
3/4 cup heavy cream

method:
1-Trim asparagus and diagonally cut into 1" thick slices. Finely chop shallots. Finely grate enough lemon zest to measure about 1 tablesppoon (a little extra is not a problem) and squeeze enough juice to measure 4 or 5 tablespoons. Cut salmon into 2 x 1/2-inch strips.

2-Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water. Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.

3-In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 3 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.

4-Serve pasta garnished with reserved asparagus tips and remaining salmon.

T-Day burnout? Relief is at hand: Curried Butternut Squash Soup!

You know and I know there's a good chance you'll be having turkey burnout after Thanksgiving....or just plain burnout leading up to the day. Given how heavy everything is going to be, you don't really need to be piling onto a body already screaming for relief. I mean how clogged can your artery's get? So for something a bit lighter, but still with more than enough flavor to make you feel like you're not cheating your tastebuds, this awesome curried butternut squash soup is the total deal. Insanely easy to make (and as I said this is the week to make it simple where you can), and so satisfying. The roasted squash gives it boatloads rich flavor, the curry paste kicks in just the right amount of heat, and the creamy texture gives it kind of a sexy, sensual feel in your mouth. Assuming you're in to that sort of thing!

I adapted this from an epicurious/Bon Appetit recipe (where they called it a "Bisque". Hey B.A., it's a fucking soup, okay? I don't need to call it anything else to validate myself....geez...posers!), making it a bit lighter than they called for in their usual heavy handed, satisfy "fat America" way. It would also be a killer make-ahead first course for a dinner party.
*** *** *** *** ***
Curried Butternut Squash Soup
adpated from Bon Appetit

makes 6 servings

ingredients:
2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste
28 oz. low-salt chicken broth
2 bay leaves
1/4 cup whole milk
1 tablespoons honey

6 tablespoons sour cream, stirred to loosen (optional)
Chopped fresh cilantro

method:
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.

note: you can also hand blend it or use a food processor, although neither will give it as velvety a texture as a good upright blender. For so many soups, I think a blender is SO worth the investment! -bb

The perfect finish: Huckleberry Bundt Cake

At the tail end of our dinner party last night, after the protein fest and the most insane mashed potatoes ever (future posts coming on those two!), we didn't need to be brought to our knees by some super-rich dessert. The only thing keeping my blood flowing at that point was all the red wine we slurped down (sorry for the extra workout this morning, recycling guy). Which is why one of my favorite desserts is a classic bundt cake. Fast, easy, and delicious, this particular version has the perfect crumb and flavor. Plus, if you are fortunate enough to have some huckleberries that you had the brilliant foresight to stock away in early fall lying in wait in your freezer, then all the better (blueberries would also work). If you need one more reason to make this, and assuming your guests didn't wolf it all down, this is also a perfect treat to have with your morning coffee!
*** *** *** *** ***
Huckleberry Bundt Cake
from Bon Appétit

Using frozen huckleberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.
Makes 12 servings.

ingredients:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen huckleberries (or blueberries)
Powdered sugar Optional)

method:
Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in berries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over if using, and serve.

Thai Fish Curry: healthy food for a growing family!

Tired of looking at that piece of fried chicken from the previous post that has been staring at you for the past week and a half? Me too, so it's time to get off the blogging slacker seat and get some fresh material up here. I mean it's not like I've been going hungry the last few weeks. With plenty of deliciousness backed up in the blogging pipeline, I'll start off with this excellent bit of Thai-ishness that w and I had last night. We've been hitting the heavy food thing pretty hard right now, and with w carrying the next generation eating obsessive inside her ever expanding belly, something lighter for us and brain-healthy for the young 'un seemed in order. I was in the mood for something easy and flavorful, and since Thai curry always satisfies those needs, I jumped on the epicurious app on my iPhone (have I ever mentioned how much I love this app? Oh, yeah, I did here) to see what they might come up with. The first hit back was this Thai Fish Curry that was printed in Bon Appetit in 1992 (1992?? I am constantly amazed at the internet!). After reading the recipe and the comments, I did a little adapting, took a very few minutes to throw it together, and out came two very attractive and palate satisfying platefuls of southeast Asian flavors. It really is ridiculously easy, and the incredibly aromatic dry rub (pic at right) you process will leave you enough for another go, maybe with some chicken or shrimp subbed in for the halibut.
*** *** *** *** ***
Thai Fish Curry
adapted from epicurious/Bon Appetit
yield: Serves 2

ingredients:
1/3 cup finely chopped onion
2 tablespoons minced fresh cilantro stems
2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)
1 tablespoon turmeric
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
3 large garlic cloves, halved
3/4 teaspoon dried crushed red pepper
2 jalapeno peppers, seeded and chopped

1 tablespoon vegetable oil
1-1/4 pound 1 1/2-inch-thick halibut fillets, cut into 3-inch pieces
1 cup canned unsweetened coconut milk
2/3 cup bottled clam juice
Minced fresh cilantro

method:
1-Blend first 9 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.)

2-Heat oil in medium nonstick skillet over medium-high heat. Add 3 rounded tablespoons spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 4-6 minutes depending on thickness of fillets. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice.

Raita: millions of Indians can't be wrong!

It was halfway through the main course of spice crusted pork (recipe to come this week) last night during a dinner party at our house when my friend Amy said "This is delicious, but I wish I had some raita." I instantly had that "oh shit" moment and ran to the fridge to grab the bowl of raita I had made with such anticipation earlier in the day and completely forgot to bring to the table. Better late than never I suppose.

Raita. As ketchup is to Americans, chismol to Hondurans, and ajvar to those of the Balkan persuasion, raita is the yogurt-based accompaniment that millions of Indian families will not go without. As Vikram Vij says in his "Vij's Cookbook", where this recipe come from: "With the exception of coconut curries, it's hard to think of any Indian dish with which we would not eat raita." And no wonder. With its subtly complex flavor and cool, creamy texture, it's the perfect foil to the pungently spicy dishes of India. Vij says they also at times eat it on its own as a soup. Ridiculously easy to make, this is a must at your next sub-continental soirée!
*** *** *** *** ***
Cucumber Raita
from the Vij's Cookbook

ingredients:
2 cups plain yogurt
1 medium to large cucumber, peeled or unpeeled (do not use bitter cucumbers or the long English cucumber. If you want to add color to this dish, don't peel the cucumber. Make sure the peel is not bitter)
1 tsp salt
1 tsp garam masala
1/4 tsp ground black pepper
1/4 cup milk (optional, use if raita appears too thick)

method:
Place yogurt in bowl. Using a hand grater, grate cucumber and all of its water into the yogurt. Stirl well to combine. Add salt, garam masala, and pepper, and mix well.

Prosciutto, what fashionable chickens are wearing!

I'm a huge thigh guy. Breasts are okay, but thighs are where my particular fetish lies. So what was I doing with a package of boneless, skinless chicken breasts in my freezer? Why did I even have them? I have no idea. Probably bought them on sale at the market. And not just small, pre-pubescent breasts. These rather gargantuan breasts look like they were the unholy offspring of Anna Nicole Smith (and unlike Ms. Smith, these were all-natural, hormone free breasts). Like pork loin and turkey, chicken breasts are only as good as whatever they get slathered and seasoned with, so what to do with these big naturals? It wasn't that hard to come up with ideas, especially when you hew to the mantra that "Everything is better with cured pork". Large breasts, lovingly wrapped in slices Prosciutto di Parma, a version of poultry lingerie perhaps? So with that somewhat disturbing thought in mind, they still needed something else. For that finishing flavor burst and because what's hidden is always more fun (like lingerie I suppose) I came up with this stuffing, and it worked out exceptionally well, but you could easily sub in any number of equally acceptable flavoring alternatives. Some very quick assembly, a few minutes over the coals, and in well under an hour you can have yourself breasts that would be the envy of more than a few less fortunates!
*** *** *** *** ***
Prosciutto Wrapped Stuffed Chicken Breasts
an E.D.T. original
ingredients:
2 boneless, skinless chicken breasts
1/2 cup chopped Italian parsley
1 small shallot, minced
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons pine nuts, coarsely chopped
3 tablespoons finely grated Parmiagiano-Reggiano
Salt and freshly ground pepper
Six slices of Prosciutto di Parma

method:
1- Start coals in barbeque. Rinse off breasts and pat dry. Take a sharp knife and carefully make pockets in the thick side of breast. Don't slice end to end, make your cut in the middle, then work the tip of your knife blade into the ends to make space there. Season lightly with salt and pepper on both sides.

2-Combine next six ingredients and season lightly with salt and pepper. Using your fingers carefully stuff pockets in breasts (breast pockets?!) with stuffing mix. As you can see from the picture, they don't have to be perfectly clean, as the breast gets wrapped in the prosciutto. Of course I'm also not the neatest cook, so you can probably do better.










3-Lay out two slices of prosciutto lengthwise, slightly overlapping them. Lay stuffed breasts in the middle across the grain, and wrap each end of the prosciutto up and over the breast. Repeat with the other breast. Hopefully you'll have a couple of slices of prosciutto leftover, as I did, to enjoy with an icy glass of French rosé while the breasts are cooking!











4-When coals are ready, dump on one side of your grill, and when fire is medium hot, carefully lay wrapped breasts on the grill over the fire. Watch carefully as the melting fat from the prosciutto has an annoying habit of starting fires in the grill. Cook on one side for 6-10 minutes (depending on size of breast), then flip over and cook other side (if one breast is larger than the other, call a plastic surgeon. Hahahaha...um, just kidding. Move the smaller one to the side of the grill off the fire while continuing to cook the larger piece). When chicken is done, transfer to a cutting board and cover lightly with foil. Let rest for ten minutes, then cut across the grain to make 1/2"-3/4" medallions. Arrange attractively on your plate (a side of polenta was lovely, btw), and enjoy!

cooks note: I like the prosciutto sliced slightly thicker than the paper thin slices you usually get. It wraps easier and holds together better. When is the chicken done? That's always a tough question. One website said cook it to 170*. You do that and you'll end up with a bone dry, leather like piece of bird. I would say 140-150*. I didn't stick mine with the instaread, I just used my best judgment and it worked out fine.
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one year ago today @ E.D.T.: a dinner party in three parts. Part one: appetizers!

Le Vengeance du Grand-Meres!

In another affront to French sensibilities, an amateur American home cook has taken, and if I may be not so humble perfected, a classic of French home cooking. Like the Russians who have repeatedly knocked twitter offline in an attempt to silence a Georgian critic, I would not be too surprised to see the radical Grand-meres sans Frontiers attempt to take down Eat.Drink.Think. in a misguided attempt at preserving French culture. So while you can I would suggest making this little piece of French farm life tonight or saving it to your recipe file before those tech-savvy cheveaux-bleu exact their revenge!

Now you might read the recipe and think "that sounds like the perfect dish for fall" and you'd be right. But on a cool, cloudy summer morning when I actually was wearing slippers around the house while deciding what to make for dinner, it sounded pretty damn good, too. I grabbed this recipe off of epicurious, where apparently a group of Gourmet Magazine editors had it at the Paris bistro Chez Maitre Paul. The name roughly translates to "farmwife's chicken" and as they said "poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs." That it does, and it also contains a healthy dose of comfort. With a couple of minor tweaks it really turned out well, and w and I were loving it washed down with a glass or two of grenache blanc from the French producer Abel Clement (which btw, if you find it probably is selling for around $8 a bottle!). Lighter on the palate than you would think (which made it delicious even on a warm summer night) and filling to the tummy this is exactly what you would want to come home to on a cool autumn evening. And whatever you do don't forget the baguette to soak up the rich, buttery-creamy sauce!

le dîner, just out of the oven!

*** *** *** *** ***
Poulet a la Fermiere
(Gratineed Chicken in Cream Sauce)
adapted from epicurious

yield: makes 4 servings
ingredients:
2 pounds chicken thighs and drumsticks
1 tablespoon unsalted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 carrots, cut diagonally into 1-inch-thick slices
1 cup frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/2 cup chicken broth
1 pound small (1 1/2-inch) boiling potatoes, peeled and halved (I didn't worry about getting every bit of skin off the potatoes and they were fine-bb)
2/3 cup crème fraîche
1 cup frozen petite baby peas, thawed
1 cup coarsely grated Gruyère

method:
1-Pat chicken dry and season with salt and pepper.

the chicken thighs, halfway through browning

2-Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 2 tablespoons fat from pan.

3-Tie parsley and thyme together in a bundle, then add to pan with bay leaf carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

the chicken just before going under the broiler

4-Preheat broiler. Discard thyme, parsley, and bay leaf. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

Oh, no! Duck confit again??

You can imagine my dilemma. Having a couple of pesky duck confit legs left over from my confit project a couple of weeks ago (from this recipe; worked beautifully, maybe even better than the first time). Maybe "dilemma" isn't the right word. A dilemma would be having duck confit legs that your dog dragged off the counter and wolfed down, like "what a dilemma, I like my dog but now I'm going to have to kill him". How about "opportunity"? Much more positive.

So in the long list of ways to take advantage of this opportunity...risotto, salad, sauce, etc....a simple seasonal pasta sounded perfect, especially since w had picked up a rather large bag of fresh favas at the farmer's market. Of course as we all know a large bag of favas quickly becomes a small dish of favas (and every time I shell them, I can't help but feel sorry for the poor prep bitch at any restaurant who has to do a dinner service's worth. That would so quickly suck). In keeping this simple and light, yet really focus on the duck and favas, I only added some fennel to the mix, a little garlic, a sprinkle of parma and that was it. Obviously this recipe is endlessly adaptable with what is available at the markets right now. It's all about being a vehicle for the glory that is duck confit. If you haven't been inspired to make this duck confit before, hopefully this will spur you on. It really is SO incredibly easy. And maybe you'll find yourself with the same "dilemma" as I did!
*** *** *** *** ***
Duck Confit Pasta with fresh favas and fennel
an E.D.T. original
(click here for printable recipe)

ingredients:
2 duck confit legs with meat shredded off
2 tablespoons olive oil
2 pounds fresh favas, shelled and with outer skins removed
1 large fennel bulb, chopped in half, removing fibrous cores at bottom of bulb, and sliced thinly crosswise (with some chopped fronds reserved if attached. This is optional)
3 garlic cloves, finely minced
Salt and freshly ground pepper
Parmigiano-Reggiano for sprinkling
1 pound dry pasta (it doesn't really matter what kind. I liked how the fusilli worked)

method:
Put large pot of water on to boil. When water comes to boil, add small handful of salt and pasta and cook until desired doneness.

While water comes to boil, add olive oil to sauté pan over medium-high heat. When pan is hot add sliced fennel and sauté until softened, about 8-10 minutes. Add garlic and cook for another 2 minutes, turn heat down to medium-low, add favas and duck ad briefly until heated through (you don't want the duck to cook any further).

Drain pasta and combine with duck-fava mixture. Season with salt and pepper to taste. Plate immediately, top with chopped fennel fronds and a drizzle of olive oil. Pass grated parma for sprinkling.

in His footsteps: Vij's at home!

If you missed my posts from our eating odyssey in Vancouver, B.C. last month, then you missed the story of our dinner at the temple of all things Indian and out-of-this-world that is Vij's. There, Vikram Vij, acting in the role of a sub-continental svengali, and his staff produce food that mere mortals such as I thought could only be dreamt of. That is until I opened our copy of the Vij's cookbook. What? You mean the secrets contained within the soothing walls have been let out amongst the rabble. Well, as we in the rabble like to say "Right the fuck on!!" So many wonderments to try, but needing a vegetable dish to go with some curried duck legs (more on that soon, I promise. A wow dish for sure, and NOT from Vij's!), we decided on his Coconut Curried Vegetables. What a fantastic dish, so complex, with a crossfire of flavors coming at you from every direction. Crazy! This would actually make a terrific entrée on its own, and as a side this recipe will easily serve 6-8. Feel free to sub other veggies into it, as well, especially with all the inspiration available at the farmer's markets.
If I can't be at Vij's, at least I can eat like I am....sort of............

*** *** *** *** ***
Coconut Curried Vegetables
from Vij's

We had the leftovers for dinner the next night, and if anything it was even better. The flavors came together beautifully, so while not necessary, if you can make this the day before you plan on serving it, it's worth it.- bb
addendum: in response to a comment, I got curry leaves at Fubonn, an Asian market here in PDX. Check one near you and you'll probably find them.-bb


ingredients:
1/2 cup canola oil
25 to 30 fresh curry leaves
1 tbsp black mustard seeds
1 1/2 cups finely chopped onions
1 tbsp + 1 tsp chopped garlic
2 cups chopped tomatoes (2 large)
1 tbsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 tbsp salt
1/2 tsp ground black pepper
1 12 ounce can coconut milk, stirred
1 lb eggplant, chopped into 1-1/2" pieces
1 lb cauliflower, cut into 1-1/2" florets
2 green or yellow bell peppers, seeded and chopped into 1" pieces
3/4 cup cilantro, chopped

method:
1. In a large pot, heat oil on medium heat. Keeping your head at a distance from the pot, add the curry leaves and mustard seeds and allow them to sizzle for about one minute or until a few seeds pop.
2. Immediately add onions and sauté until golden brown, about 8 minutes
3. Add tomatoes and remaining spices and sauté for 8 minutes or until oil glistens on top.
4. Stir in coconut milk and bring to a boil. Reduce heat to medium low. Add eggplant. Cover and simmer to five minutes. Add cauliflower and bell peppers, cover and simmer for another five minutes. Stir in cilantro.

Serve over basmati rice.
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one year ago today @ E.D.T.: a myth busting marinade you need to know about!

Leftover relief: Curried Chicken Salad

In the laboratory of leftovers that our fridge tends to become, where unidentifiable science experiments lurk beneath every plastic storage container, the one thing that I never worry about becoming the next domestic Superfund site is roast chicken. There are so many ways to go with any bits of bird remaining from dinner. w and I love roast chicken sandos taken to work. There is the stupendous satisfaction that is this tomatillo verde enchilada recipe, where almost any meaty remains can find salvation. One thing I hadn't made in years, only for the reason that my mind seems to be able to hold only so much culinary inspiration, is curried chicken salad. The cool thing about this, besides it satisfies that craving for Indian food with every bite, is that there are so many ways to go. Add grapes, raisins, apples, chopped mangos, or any number of additives. It all tastes good. This recipe I cobbled together from epicurious, with a couple of deletions/additions of my own. Do what you will with those mystery containers in the chilly confines of your coolers, but don't ever let a good bird go to waste!
*** *** *** *** ***
Curried Chicken Salad

This works great on sandwiches, some salad greens, or all by itself for a healthy snack after a workout.

ingredients:
1-1/2 pounds chicken
1/2 cup mayonnaise
1/3 cup plain yogurt
4 to 5 teaspoons curry powder to taste
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 cup red seedless grapes (5 ounces), halved
method:
Chop chicken into 1/2"-ish cubes. Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, grapes, and stir gently to combine. Adjust curry seasoning. Use as you will!

Note: feel free, as I said above, to add whatever combo of fruit/nuts you desire. That is the fun of this. Go through your cupboards and be creative!
The recipe called for adding chopped roasted-salted cashews to the salad when you mix it up. We add them at the last minute to our salads or sandwiches so they don't become soggy and they lend a terrific crunchy/salty texture.

Turning the Page on Tartar Sauce

You mean you're still using tartar sauce? What, does your favorite fish come frozen and breaded in a box that says "Gorton's", too? If you answered "yes" to either...not both I hope...then it's time to explore other avenues of fish-appropriate condimentia. I found this remoulade recipe from a great new cookbook that came out last year, "Fish Without A Doubt" by Rick Moonen and Roy Finamore. This book is filled with simple, well thought out recipes. Expect to see more from it here in the future. This spicy remoulade was the sauce for their Remoulade Salmon on the Grill, and it is fantastic. You slather both sides of skinless salmon fillets with the sauce before you throw them on the grill then serve the remaining sauce on the side. So rich and flavorful, with depth, spice, and complexity that you'll never get with tartar sauce. The harissa (either buy it at the store or use this fabulous recipe) that is added gives it a brilliant spark. It would work with any fish you'd pair with tartar sauce, only everything will taste so much better!
*** *** *** *** ***
Spicy Remoulade
from Fish Without A Doubt

ingredients:
1 cup mayonnaise
3 anchovy fillets
2 tbsp minced cornichons
1 tbsp nonpareil capers
Grated zest of 1/2 lemon
1-1/2 tsp fresh lemon juice
1 tsp Dijon mustard
6 dashes Tabasco
1 tbsp chopped fresh parsley or chervil
2 tsp chopped fresh dill
1 tsp harissa
Coarse salt or freshly ground pepper

method:
Whisk the mayonnaise, anchovies, cornichons, capers, lemon zest and juice, mustard, Tabasco, parsley or chervil, dill, and harissa together in a bowl. Taste, and adjust the harissa for spiciness (I ended up adding almost another teaspoon-bb), keeping in mind that the heat will develop as the sauce sits. Season with salt and pepper.

Cover and refrigerate for at least one hour before serving. The remoulade will keep for at least a week.
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one year ago today @ E.D.T.: channeling Ernest Hemingway with this deliciously summery daiquiri cocktail!

Grilled Halibut with grilled red pepper harissa: you need to get this fish on!!

Just so you know, if the recipe appears in the column to the left under the "Recipe" heading, then it is something I am pretty confident you'll like. Believe me there are plenty of things that, to put it kindly, didn't quite make the list. The recipe at the top of the heap right now, and printed below, would most definitely not fall into the "kitchen disappointment" category. In fact both w and I thought it was a spectacular success. I was putzing around home yesterday and playing with my new favorite iPhone app, the free epicurious download, and entered "grilled halibut" into the search. Thankfully this delish dish, which has immediately been added to our regular rotation, was one of the top 3 search results.

I had never made harissa, that pungent North African condiment, before this. I've had it plenty of times, but I don't know if I've ever had it better. The smokiness imparted by the grilled peppers, jalapeno, and garlic was incredible when combined with the cumin, coriander, and olive oil. Traditionally served with couscous, it went unbelievably well with the grilled halibut and would be a fabulous condiment with a grilled steak, veggies, eggs, and any other place your hungry imagination takes you. It is so easy to make that there isn't any excuse not to have a container of this in your fridge. Plus, using grilled lemon halves for their juice to squeeze onto the fish was inspired, the juice slightly smoky with a sweet caramelized flavor. This is absolutely a "wow" dish to serve to guests at your next 'que function!

Wine pick: I had a leftover bottle of 2007 J. Christopher Pinot Noir we shared that worked surprisingly well. I also think an ice cold bottle of dry rosé would be stellar.
*** *** *** *** ***
Grilled Halibut with Grilled Red Pepper Harissa
from Bon Appétit

yield: Makes 4 servings

ingredients:
1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

when the peppers are almost done, the fish goes on

method:
Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 6 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.

Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.

Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

bb’s note:: The time it takes to grill the veggies will vary with the heat of your fire. Mine took much less time, maybe 5 or 6 minutes per side. If the seem to getting too done too quickly, move them slightly off the direct heat.
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one year ago today @ E.D.T.: hunting wild mushrooms at the farmer's market!

The Power of the Deviled Egg

You can't not eat the deviled egg. The deviled egg beckons you like a beacon from your childhood, reminding you of all things comforting. The deviled egg, with it's multitude of variations (like this), calls out to your creative side. Your friends also like the deviled egg. It is always welcomed like a long lost relative. People will have two, but they really want four. They say they don't want the last one, but they're lying. That is the power of the deviled egg. And it is not to be feared, but devoured!
*** *** *** *** ***
Deviled Eggs a la France
ingredients:
6 hard boiled eggs, peeled
2 or 3 tablespoons mayonnaise
1 tablespoon Dijon mustard, or more to taste
1 tablespoon finely chopped fresh tarragon
1 tablespoon chopped capers
Salt and freshly ground pepper

method:
Cut eggs in half, carefully removing yolks into a small bowl. Add remaining ingredients to bowl with egg yolks, mixing to combine. Adjust salt and pepper. Spoon carefully into egg white halves, arrange artfully on a plate, get your share!