Last weekend Elements Theatre Company performed Henrik Ibsen’s “Pillars of the Community.” Each production we fed the cast and crew meals and snacks. This year I was feeling homey, so made some really good comfort food for them — what I like to eat, and what I know a number of them really enjoy. So it was meatloaf (a great recipe by Emeril Lagasse), macaroni and cheese, a really meaty lasagna, fried chicken (Ina Garten’s oven fried – my favorite)…you get the picture.The last night we decided to “pull out the stops,” making up big platters of antipasti, salad, home made bread with some of the lasagna, and as an afterthought, deviled eggs. Now I think I make a pretty mean deviled egg, and guess it’s true, because they were all gobbled up to rave reviews in the first wave of diners. I did this pretty much by “add a bit and taste.” I’ve tried to give you some measurements, but it’s really best if you make this to your level of devilishness.
Deviled Eggs
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Deviled Eggs
SERVINGS12deviled egg halves
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Instructions
- Cut eggs in half lengthwise, remove yolk to a small bowl, set aside whites.
- Mash with a fork, adding mayonnaise, Worcestershire, and mustard, mixing until creamy.
- Add onion salt and pepper to taste.
- Spoon or pipe (with a star tip) mixture into egg white halves.
- I found that I had just enough to fill all 12 halves.
- Garnish with paprika if desired.
Sometimes the plain pure flavor of a food is so enjoyable in itself, I am reluctant to do anything to alter it. This summer some of the beets we grew in our garden as well as some we purchased were so sweet and delicious on their own, we simply brushed them with a little olive oil, roasted them in the oven till tender and “watched them disappear.”
However this is not always the case. When they are not so naturally perfect there are a variety of ways to enhance them, and one of the ways which many people find enjoyable is to turn them into what I call my Buttery Orange Balsamic Beets.
Simply add to your cooked beets these ingredients to the degree you wish.
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Buttery Orange Balsamic Beets
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- Simply add to your cooked beets these ingredients to the degree you wish.
One of the things I most look forward to early every morning is seeing the young Sisters come back from the garden with their overflowing crates of freshly picked vegetables… an absolutely gorgeous sight! As they sort them out before taking them into the convent kitchen I look to see what has come in today- chard, beets, golden onions, tomatoes, eggplant, big bunches of basil, lots of green beans and of course as always, an abundance of zucchini and yellow squash.
Summer squash is perhaps the most prolific and versatile of all vegetables. You can count on it to faithfully keep producing all season long and there is no end to the many ways in which it can be cooked and enjoyed
Both are great sautéed, roasted or grilled. Yellow squash, when simply steamed, mashed and seasoned with a little butter, onion salt and pepper can be mouthwatering.
For something with a little more zest simmer it into a tasty ratatouille with green peppers, onions and tomatoes – always a favorite!
But there is still another way that is excellent but often overlooked and that is fritters – these crispy little patties are similar to potato latkes but much lighter – simple to make, they are perfect for a light lunch or a side dish with dinner. I think they are fantastic! Try them and see if you don’t agree.
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Zucchini Fritters
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- Mix together and drop by tablespoons into a fry pan of hot oil and cook until golden brown on both sides.
- If desired serve with a dollop of sour cream.
