• Nat'l Egg Salad Week - 5

    From Dave Drum@1:18/200 to All on Tuesday, April 19, 2022 16:58:29
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Konbi's Egg Salad Sandwich
    Categories: Breads, Condiments, Eggs
    Yield: 4 servings

    Ice cubes; for ice baths
    1 Scallion; very thin sliced
    1 tb Kewpie mayonnaise; more for
    - spreading on bread
    1 tb Creme fraiche
    1 1/2 ts Rice wine vinegar
    1 1/2 ts Dijon mustard; more for
    - spreading on bread
    Salt
    12 lg Eggs
    Flaky sea salt
    8 sl Milk bread, brioche or white
    - sandwich bread

    Fill a large pot with water, leaving a few inches of
    space at the top, and bring to a boil over high.

    Prepare 2 ice baths in 2 medium bowls.

    Meanwhile, prepare the dressing: In a small bowl, stir
    together the scallion, mayonnaise, crème fraîche,
    vinegar and mustard. Season to taste with kosher salt.

    Once the water reaches a boil, gently drop in all 12
    eggs and let the water come back to a boil. As soon as
    it does so, reduce the heat to medium-low and cook the
    eggs at a gentle simmer, 8 minutes. Transfer 6
    soft-boiled eggs to one ice bath. Continue to cook the
    remaining 6 eggs until hard-boiled, another 6 minutes,
    then transfer them to the second ice bath. Let sit, 5
    minutes. Crack all cooked egg shells by gently hitting
    them all over with the back of a spoon.

    Working directly in the bowl, peel the hard-boiled eggs,
    keeping them partly immersed (the water helps loosen the
    shells). Transfer the hard-boiled eggs to a cutting
    board and chop them into 1/4-inch pieces. Gently fold
    the chopped eggs into the egg salad dressing using a
    rubber spatula. Season to taste with kosher salt.

    Working directly in the second bowl, carefully peel the
    soft-boiled eggs. Transfer the peeled eggs to the
    cutting board and slice them in half lengthwise. The
    yolks should be creamy but not runny. If the yolks are
    runny, make another batch of soft-boiled eggs. (YouΓÇÖll
    only need 1 soft-boiled egg per sandwich, so snack on
    any extra or imperfectly peeled pieces with some flaky
    sea salt, if desired.)

    Slather mustard on 1 side of 4 bread slices and
    mayonnaise on 1 side of the remaining 4 bread slices.
    Sprinkle flaky sea salt on the halved soft-boiled eggs.
    Arrange 2 halves down the center of each slice of
    mustard-slathered bread, laying them yolk side down, and
    positioning them so the narrower tips point outward
    toward the crust of the bread and the wider, rounder
    portions (with the yolks) are in the middle of the
    bread. Place both halves close enough so that they touch
    in the center of the bread.

    Divide the egg salad among the sandwiches, gently
    plopping 1/2-cup scoops of egg salad on top of each pair
    of soft-boiled eggs on each of the 4 bread slices. Using
    an offset spatula, spread the egg salad evenly toward
    the crusts in all directions until bread is covered.

    Top with the remaining slices of bread, mayonnaise side
    down. Using a serrated knife, carefully slice the crusts
    off on the left and the right sides of each sandwich.
    (These should be the 2 sides that are parallel to the
    soft-boiled eggs.)

    Rotate each sandwich 90┬░ and cut each sandwich into
    thirds, cutting parallel to the crust sides of the
    sandwiches, creating a beautiful exposed cross section.
    Serve immediately or refrigerate up to 24 hours.

    By: Tejal Rao

    Yield:: 4 sandwiches

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:3634/12 to All on Saturday, April 22, 2023 04:49:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: WW2 Whit Salad (Mock Egg Salad w/Potatoes & Vegetables)
    Categories: Vegetables, Potatoes, Cheese, Dairy
    Yield: 5 Servings

    MMMMM----------------------MOCK POTATO EGGS---------------------------
    225 g (8 oz) grated carrots
    50 g (1.8 oz) grated Mature
    - Cheddar cheese
    450 g (1 lb)cooked mashed potatoes
    - (Desiree)

    MMMMM---------------------------SALAD--------------------------------
    450 g (1 lb)cooked, diced potatoes
    - (Charlotte or Maris Peer)
    1/2 sm Cabbage oe celeriac; grated
    3 Carrots; grated
    Baby gem lettuce leaves
    12 sm Cherry tomatoes; halved

    : Fresh chives; snipped

    MMMMM----------------------SALAD DRESSING----------------------------
    1/2 ts Dalt
    : pn White pepper
    120 mL Milk (about 1 cup)
    1 tb Vinegar
    1/2 ts English mustard powder
    1 ts Sugar

    An authentic WW2 salad recipe where the eggs (which were
    rationed) are made with carrot, a little cheese and
    mashed potatoes! This salad looks very attractive and
    feeds four people with ease. Potatoes, that were
    home-grown, are put to good use in this salad recipe,
    which is very healthy due to many raw vegetables. The
    name "Whit Salad" is thought to be derived from Whitsun,
    which is an important holiday in the church calendar and
    was celebrated as a public holiday with picnics, fĂȘtes,
    galas, walks, dances and church suppers.

    To make the potato eggs, mix the grated carrots and
    cheese together to form balls, like egg yolks; add a
    little of the mashed potato to bind them if necessary.
    Wrap the balls with a layer of mashed potato, and then
    cut in half, so they resemble hard boiled eggs.

    Arrange the salad ingredients on a large serving platter
    ~ lettuce first and then the carrots, cabbage (or
    celeriac), diced potatoes with snipped chives; arrange
    the tomatoes and mock egg halves around the outside of
    the salad.

    Make the dressing by whisking all the ingredients
    together and drizzle over the salad.

    NB: Any root vegetables can be used in place of the
    cabbage and carrots, and commercially made salad cream
    can be used too. When watercress is in season, decorate
    the salad with watercress.

    By: Karen Burns-Booth

    RECIPE FROM: https://www.lavenderandlovage.com

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