6 Large eggs
2 Tbsp. mayonnaise or more as needed
2 Tbsp. sweet pickle relish, plus some of its liquid (optional)
1 tsp. Dijon mustard
Salt & freshly ground black pepper
Paprika or chopped parsley, for garnish
Place the eggs in a large saucepan and pour in enough cold water to cover them by a couple of inches. Place the pan over medium-high heat and bring to boil. Cover the pan and remove it from the heat. Let the eggs stand in the hot water for 15 minutes.
Drain the water from the pan and immediately fill it with cold water. Remove the eggs from the pan and gently tap them on a counter to crack them. Peel the eggs under cool running water, starting at the large end. Slice the eggs in half lengthwise, remove the yolks with a teaspoon, and place them in a small bowl. Set aside the whites.
Add the mayonnaise, pickle relish, and mustard to the yolks and mix, mashing the yolks with a fork. Season with salt and pepper to taste. Add more mayonnaise or some of the sweet pickle liquid if the yolk mixture is too dry.
Spoon the yolk mixture into the hollows of the egg whites and place them on a serving plate. For a fancier look, spoon the egg yolk mixture into the hollows of the egg whites. Sprinkle the tops of the eggs with paprika or chopped parsley.
Marie’s White Bean and Basil Spread Page 18 Serves 10-12 (makes about 2 cups) Prep 25 min.
1½ cups canned white (great northern) beans (from 15 oz. can), drained
3 plum tomatoes, seeded and chopped (about 1½ cups)
1/3 cup pitted kalamata olives, coarsely chopped (about 18 olives)
4 Tbsp extra-virgin olive oil
¼ cup chopped fresh basil, plus 2 Tbsp chopped fresh basil, for garnish
1 Tbsp minced garlic
¼ cup (1 to 2 oz.) crumbled goat cheese (optional), for garnish
3 to 4 dozen toasted slices of French bread (see box)
Place the beans, 1¼ cups of the tomatoes, and the olives, olive oil, ¼ cup of basil, and the garlic in the bowl of a food processor fitted with a steel blade. Process in on and off pulses until the mixture is creamy but not completely smooth.
Spoon the spread into a serving bowl and when ready to serve, garnish with the remaining ¼ cup of tomatoes and 2 tablespoons of basil and the goat cheese, if desired. Surround the serving bowl with slices of French bread.
Roasted Asparagus with Olive Oil and Salt pg 256 Serves 8 Prep 10 min. Bake 15-20 min.
2 lbs. thick asparagus
¼ cup extra-virgin olive oil
¼ cup Parmesan cheese shavings, for garnish
1 lemon (optional), cut into wedges, for garnish
Place a rack in the center of the oven and preheat the oven to 400F.
Snap off and discard the tough ends of the asparagus. Place the asparagus spears in a colander and rinse under cold running water. Pat the asparagus dry with paper towels and place it on a large sheet pan or in a shallow roasting pan. Drizzle the olive oil over the asparagus and toss to coat, using your hands or a spatula. Arrange the asparagus in a single layer on the pan and sprinkle the spears with salt.
Bake the asparagus until still bright green and just tender when poked with the tip of a small paring knife, 15 to 20 minutes. Let the asparagus cool slightly, and then pile it on a serving platter. Serve the asparagus warm or at room temperature, garnished with parmesan and/or lemon wedges, if desired.
Creamy Scalloped Potatoes Page 282 Serves 8 Prep 15 min. Bake 35-40 min. (plus 5 min. resting time)
1 package (32 oz.) frozen cubed hash brown potatoes, slightly thawed
½ cup (2 oz.) shredded Parmesan cheese
2 to 3 cloves garlic, sliced
Salt and freshly ground black pepper
2 cups heavy (whipping) cream
Place a rack in the center of the oven and preheat the oven to 400?F.
Spoon half of the hash browns in an even layer in a 13 by 9 inch glass or ceramic baking dish. Break the hash browns apart with your hands if they are still mostly frozen. Sprinkle the Parmesan cheese and garlic slices evenly over the top. Season with salt and pepper to taste.
Spoon the remaining hash browns in an even layer on top of the Parmesan. Pour the cream over the potatoes. Cover the baking dish with aluminum foil.
Bake the potatoes until the cream bubbles and has thickened and the potatoes are tender, 35 to 40 minutes. Let the potatoes rest for about 5 minutes, then sprinkle them with paprika. If you are not serving them right away, the potatoes may be kept warm in a 200F oven or in a warming drawer.
Susan’s Chicken Potpie pg 174 Serves 6 Prep 15-20 min. Bake 27-38 min. (plus 10 min. resting time)
1 package (2 rounds; 15 oz.) refrigerated pastry rounds
2 Tbsp. (¼ stick) butter
1½ cups chopped frozen or fresh vegetables of your choice
2 cups (about 8 oz.) shredded cooked chicken
3 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 cups low-sodium chicken broth
Place a rack in the center of the oven and preheat the oven to 450F.
Set on pastry round aside. Place the other round in a 9-inch pie pan that is 2 inches deep. Crimp the edge of the pastry with a fork, and then prick the bottom a few times. Bake the pastry until it is well browned, 7 to 8 minutes. Remove the pie pan from the oven and set it aside. Reduce the oven temperature to 350F.
While the crust for the pie bakes, melt the butter in a large skillet over medium heat. Add the vegetable and cook, stirring, for about 1 minute. Add the chicken and cook, stirring, for about 1 minute longer. Sprinkle the flour over the vegetables and chicken, then season with salt and pepper to taste. Cook, stirring, until the flour is incorporated, about 1 minute longer. Add the broth to the skillet, increase the heat to medium-high, and cook, stirring constantly, until the mixture thickens slightly, 1-2 minutes.
Pour the chicken mixture into the baked piecrust. Cover the top with the remaining pastry round. Turn the edges of the top pastry under the crimped edge of the bottom crust with your fingertips. Press around the edge with a fork to seal the two together. Make several vents in the top pastry with a sharp knife.
Bake the pie on top of a baking sheet until the crust is golden brown and the juices are bubbling, 20-25 minutes. If the juices are bubbling but the top has not browned, place the potpie under the broiler until it turns golden. Let the potpie rest for 10 minutes, then slice it and serve.