Truffled and Kickin' Deviled Eggs
- 6 large eggs
- 1 1/2 cups mayonnaise
- 1 tablespoon truffle oil
- 1 tablespoon roasted pepper sauce
- 2 tablespoons finely chopped chives
- Kosher salt and white pepper to taste
Special Equipment: Disposable pastry bag
1. Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs.
2. Bring the pot to a boil and cover. And turn off the heat and let sit for 13 minutes.
3. Uncover and run the eggs under cold water, adding several cups of ice to shock them cold, if using right away. Refrigerate until ready to use.
4. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, hot sauce and chives.
5. Whip until very light and fluffy. If you desire more truffle flavor, add a little more truffle oil. Proceed with caution, it is very easy to use too much.
6. Spoon or pipe the yolk mixture into the whites. Chill till ready to serve.
Chocolate Cream Tart
For the filling:
- 2 cups whole milk
- 4 large egg yolks
- 6 Tbsp sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 7 oz dark chocolate, melted
- 2 1/2 Tbsp unsalted butter, cut into pieces and at room temperature
1 9-inch Shortbread Tart Dough, fully baked and cooled
For the topping:
- 1/2 cup (120 ml) cold heavy cream
- 1 1/2 Tbsp (11 g) confectioners' sugar, sifted
- 1/4 tsp pure vanilla extract
Chocolate shavings or curls for decoration, or cocoa powder for dusting
To make the filling:
Bring the milk to a boil.
Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch and salt until well-blended and thick. Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don't curdle — then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is fully chilled, about 20 minutes. (If it's more convenient, you can keep the custard, tightly covered, in the refrigerator for up to 3 days.)
When you are ready to assemble the tart, whisk the chocolate cream vigorously to loosen it and to bring back its velvety texture. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some left over) — you want to leave room for the topping. Smooth the top and, if you are not serving the tart immediately, press a piece of plastic wrap against the cream and refrigerate the tart until needed (or up to 6 hours).
Lamb Tagine with Dried Figs and Almonds
- 1/4 cup toasted sesame seeds
- 1/2 cup sliced or chopped almonds
- 2 tablespoons olive oil
- 2-1/2pounds boneless lamb shoulder, cut into 1 inch cubes
- Salt and coarse ground black pepper
- 2 cloves garlic, minced
- 1 medium onion, diced medium
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- 1 teaspoon ground chili powder
- 1 cup dried figs, quartered
- 1/4 cup chopped cilantro
Preheat the oven to 350 degrees. Toast the almonds 8 to 9 minutes until golden brown. Set aside.
Put the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the lamb with salt and pepper. Brown on all sides, about 10 to 12 minutes total. Add the garlic, onions, cumin, cardamom, turmeric, and ground chilies to the lamb. Stir well and reduce the heat to medium-low. Cook for 5 minutes. Add 3 cups water and bring to a boil. Reduce the heat, cover, and simmer for 1-1/2 hours, or until the meat is tender. It should be slightly springy, but easy to pull apart with your fingers.
Preheat the oven to 425 degrees.
Strain the liquid from the stew into a small saucepan. season with salt and pepper and keep warm. Mix the meat and figs and spread in a single layer in an ovenproof serving dish. Pour the sauce over the meat and figs and sprinkle with almonds. Bake for 2 minutes, or until crisp and golden.
Sprinkle with sesame seeds and chopped cilantro and garnish with cilantro sprigs. Serve from the hot dish.
Matthew Kenney's Mediterranean Cooking