Creative food craft ideas
I feel like this just can’t be good for you. Yet on some very basic level, I’m fascinated by deep frying things, especially intangibles as liquid. These ravioli-esque squares filled with beer were invented by Mark Zable in Texas. Find more details HERE at Telegraph.co.UK. Via My Food Looks Funny.
[tags]deep frying, beer[/tags]
Egg salad is one of those lunches we sometimes forget about until we have a few boiled eggs sitting in the fridge. Then suddenly it sounds like exactly what we want. Creamy filling, decent bread, perhaps a little greenery on the side. Nothing complicated, just a proper lunch.
If you’ve been searching for the Ina Garten egg salad recipe, her Egg Salad Tartines are a lovely place to start. They take a familiar sandwich filling and serve it generously on toasted bread, with fresh herbs giving the finished dish a little lift.
And before the word “tartine” makes you think you need special equipment or a French kitchen, it simply means an open-faced sandwich. We can absolutely manage that.
You’ll find the full ingredient quantities and instructions in Ina Garten’s official Egg Salad Tartines recipe. Here’s what to know before making it, plus easy ways to serve egg salad for lunch, brunch or a small gathering.
The version published on the Barefoot Contessa website uses eggs, mayonnaise, sweet relish, whole-grain mustard and fresh dill or chives, with salt and pepper for seasoning.
It’s served on toasted whole-grain bread. The recipe makes six tartines, serving three to six people, depending on appetites and what else you put on the table.
The sweet relish is worth noticing if your usual egg salad is simply eggs and mayonnaise. It brings a different flavor to the filling, while the mustard and herbs help balance the richness.
You may also have seen recent articles discussing an Ina Garten egg salad variation with white truffle butter.
That is a different version from the Egg Salad Tartines recipe linked above. The published tartine recipe uses sweet relish and whole-grain mustard and does not list truffle butter.
If you’re following a particular video or recipe, stick with that version’s ingredients. Combining details from several recipes can leave you wondering why your lunch tastes nothing like the one you
They are also going to have deep fried frozen Margarita, fried chocolate, and, well, a ton of other things. Think white chocolate candy and a cherry inside a brownie dipped in chocolate cake batter, fried, and covered in powdered sugar, cherry sauce and chocolate whip cream. 😉
I can’t find the Big Tex news release, but this blog does a good job and making me want to buy one of each when I’m there next month!
http://www.pegasusnews.com/news/2010/aug/25/texas-state-fair-2010-fried-food-big-tex-awards/