All posts filed under: Appetizers

Deviled Eggs with Truffle and Smoked Paprika

Everyone enjoys deviled eggs.  And virtually every family across America has their own recipe.  Some get fancy and add chopped bacon to their filling, some keep it simple with just yolks and mayo.  There are 2 restaurants in Manhattan that have wonderful deviled eggs, each deliciously fancy and simple in their own ways: The Spotted Pig and Centro Vinoteca.  What I’ve tried to do here is combine the best of the flavors from each of these while keeping an eye on fat.  I kept the amount of mayo low and used the light version.  Egg yolks already have plenty of fat going for them!  My result was so creamy, so flavorful.  I will definitely be making these again.  And the best part is that I made these with ingredients I always have on hand. To get started, I used my dad’s hard boiled eggs method.  See my post on this here. Once the eggs are rinsed under cold water and cooled in the fridge until easy to handle, I peeled them, sliced them in half …

Fava Bean Crostini with Mint and Pecorino

When fava beans start arriving in farmers markets and gourmet grocery stores, you know that Spring is in full bloom.  They’re bright green and look like giant green beans. When you tear them open, these neat lima-bean-looking beans emerge, with little yellow bits holding them onto their pods. The fava bean is encased in a shell that is easily peeled away after about 3-5 minutes in boiling, salted water, and then plunged into a quick ice bath.  The ice bath shrinks the gorgeous bean inside, making the shell separate away.  A quick slit of your knife is all it takes.  The best way to enjoy fresh fava beans is simply… and in this case taking a cue from Martha, I like to prepare them with some mint from the garden and freshly shaved pecorino cheese.  A little salt, pepper, lemon juice, and olive oil, and this beautiful puree emerges. I serve the fava bean puree on freshly toasted crostini.  The result is so fresh and cheerful. It will make you want to hold onto Spring as …