Thank you all for your gracious support of My Food to You! I can’t tell you how gratifying it is to know that when I post my tidbits someone out there is taking even the tiniest bit of pleasure in reading about it. On that note, many of you asked about the photo at the top of the page so I thought I’d share this recipe made last year for a challenge I participated in while working at Rick’s Picks. The story goes something like this…
Phat Beets Deviled Eggs
My personal mission when accepting the Eat Local Challenge was to use a Rick’s Pick product as more than an element in my forthcoming dish—I wanted whatever lucky pickled product I chose to be the center of attention. Of course, spotlighting the fresh produce at the greenmarket was of equal importance both personally and for the purposes of the challenge. After mulling over several ideas, including a Mexican tomato salad with Handy Corn thrown in for color, and several Smokra situations, Phat Beet Deviled Eggs was the clear answer. Updated takes on classic finger foods (think pigs-in-a-blanket with homemade ketchup and fried truffled mac n’ cheese balls) have been in vogue for some time, but I’m sure these fuchsia beauties have yet to show up at a dinner party lately.
Here is what you need:
1 dozen eggs
8 slices Rick’s Picks Phat Beets
approx. 2 Tbsp. Phat Beets brine
2 oz. chevre
5 sprigs of chives
salt and pepper
Here is how you do it:
1. Put the eggs in a large pot. Fill with cold water until the eggs are covered. Once the water hits a rolling boil, lower flame to medium-low and let the eggs boil for 11 minutes. In the meantime, fill a medium sized bowl with water and ice. Once the eggs are done cooking, drain from the pot and place in the coldwater bath for approximately 10 minutes.
2. Drain the cold water from the bowl and peel the eggs. Rinse the peeled eggs in cool water to remove any shell residue, and lightly pat with a paper towel to dry.
3. Slice the eggs in half, lengthwise, and remove the yolks; set yolks aside. Place the halved egg whites on a large flat serving platter; set aside.
4. Now, for the colorful part—in a food processor, blend 8 slices of Phat Beets and 2 tablespoons of Phat Beet brine at high speed until fairly smooth (a few small chunks of beets remaining is ideal).
5. In a medium mixing bowl, combine the pureed beets, chevre, and 6 egg yolks. Mix until even and all yolks and chunks of chevre have been incorporated. The mixture should be a smooth dark pink color. Add salt and pepper to taste.
6. Thinly slice the whites of the scallions and add to the mixture after everything else has been sufficiently combined. Gently stir the mixture, being careful not to smash the scallions.
7. To fill the eggs you need to make a makeshift pastry bag. In a quart size Ziploc bag, spoon the mixture in with a rubber spatula and force to one of the bottom corners. Cut a small piece off the bottom corner of the bag. Gently squeeze the mixture into each egg, filling the entire hole generously.
8. Finely mince the chives and neatly garnish each egg.
So long to your mother’s mayonnaise-y deviled eggs!
And last, but certainly not least, huge props and thanks to Sam, whose creative culinary mind not only conceived this recipe, but was my steadfast partner in creating the gems you see in these pictures. I could not have done it without him!