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This morning I watched Heartland on FN and she made Deviled Eggs and
- Thread starter orchid
- Start date
I have never done that, however I have seen deviled eggs made with ham and cheese
the cheese is put on top then slipped under the broiler just to let the cheese melt. Every once in awhile she does something unusual and I just figure it is a a mid-western thing.
There is something that bothers me about her kitchen and that is her very well used pots and pans. She uses a red one that is so blackened on the outside, it is gross. Also, a copper pot that appears to have a different finish on the inside which has worn through and the copper is showing. I wish Le Creuset and All-Clad would jump in and send her some new stuff. Maybe their spy bots will catch this post, and Amy will luck out!
I watched a show yesterday in which she cooked a fresh trout her husband caught that morning. She cleaned it but left the head and tail intact. Trout was served on the plate with the cooked head, and I could see the cooked eyeball. I would have cut off the head and used it for another purpose, although I don't know what.
the cheese is put on top then slipped under the broiler just to let the cheese melt. Every once in awhile she does something unusual and I just figure it is a a mid-western thing.
There is something that bothers me about her kitchen and that is her very well used pots and pans. She uses a red one that is so blackened on the outside, it is gross. Also, a copper pot that appears to have a different finish on the inside which has worn through and the copper is showing. I wish Le Creuset and All-Clad would jump in and send her some new stuff. Maybe their spy bots will catch this post, and Amy will luck out!
I watched a show yesterday in which she cooked a fresh trout her husband caught that morning. She cleaned it but left the head and tail intact. Trout was served on the plate with the cooked head, and I could see the cooked eyeball. I would have cut off the head and used it for another purpose, although I don't know what.
Reminded me of this recipe by Jacques Pepin that looks wonderful. I haven't gotten around to it yet
http://www.splendidtable.org/recipes/pan-crisped-deviled-eggs-french-lettuces
http://www.splendidtable.org/recipes/pan-crisped-deviled-eggs-french-lettuces
Aha, it was SallyBR! And now I'll stop talking to myself.
http://bewitchingkitchen.com/2010/05/14/a-simple-salad-a-la-jacques-pepin/
http://bewitchingkitchen.com/2010/05/14/a-simple-salad-a-la-jacques-pepin/
mariadnoca
Moderator
They are so much better cold, I hate waiting-waiting-waiting for them to cool down in the fridge
Orchid, check out this recipe from Southern Living. When I saw it in the
magazine, I felt about the way you do about the warm deviled eggs. It's an odd recipe to me, but when I think about the ingredients of mayo, I guess it's not that odd. I'm afraid the fat and sodium contents would keep me from making it. What do you think?
While searching for the recipe to link, I saw a link on Yummly that listed the sodium at 1160 mg and the calories per serving at 420 with 200 of them from fat.
http://www.myrecipes.com/recipe/hot-potato-salad-50400000134434/
magazine, I felt about the way you do about the warm deviled eggs. It's an odd recipe to me, but when I think about the ingredients of mayo, I guess it's not that odd. I'm afraid the fat and sodium contents would keep me from making it. What do you think?
While searching for the recipe to link, I saw a link on Yummly that listed the sodium at 1160 mg and the calories per serving at 420 with 200 of them from fat.
http://www.myrecipes.com/recipe/hot-potato-salad-50400000134434/