Deviled Eggs: My Bedtime Snack!

Searching online for good Thanksgiving appetizers was making me really hungry last night, and then the internet suggested deviled eggs.  Once the idea was in my head, I couldn't get it out.  I had to make them!  I had to make them right away!  It was 9:30 pm, but I went for it.

I've been using the same deviled egg recipe since I started my love affair with Epicurious in 2002.  That was the year that I branched out beyond my three cookbooks: Chinese Cooking for Dummies, 365 Ways to Cook Chinese, and the Betty Crocker Cookbook.  I still have and use all three, but I use the internet for most of my recipe needs now.

I don't pipe my deviled egg filling so that it looks pretty.  I just boil the eggs, scoop the yolk out, mix yolk with other ingredients, spoon mix back into egg, and devour!  The husband and I devoured this entire plate before bed yesterday.  Silly me, I thought we might have leftovers to eat today.

Deviled Eggs
adapted from Gourmet via epicurious

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/8 tsp cayenne pepper

Cover eggs with cold water by 1-1/2 inches in a heavy saucepan and bring to a rolling boil. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise and mustard and stir with fork until smooth. Sprinkle cayenne pepper over the top.

Yield: 12 pieces
Total time: 30 minutes

Crispy Fried Goodness: Egg Rolls!

I was craving some good, crispy egg rolls the other day, but I remember what a production making them was from watching my mom when I was little.  It was a lot easier to just watch someone make the egg rolls and then eat them!  However, since my mom wasn't here to make some for me and I didn't have any classes for a few weeks, I relished the opportunity to spend a few hours making egg rolls.

We have a deep fryer, but the husband (a.k.a. the person who has to clean up after my cooking escapades) requested that I just deep fry on the stove top instead. I agree that was easier for this recipe since the egg rolls fry up so quickly. I can't really see in the window of our deep fryer, and the egg rolls really do require frequent monitoring. It was pretty fun flipping them while they were floating in oil and seeing them get darker!

A few recipe notes:

• If you don't have a whole afternoon to prep and cook, I would recommend making the filling the day before. It's a lot of chopping!  
• The original recipe called for celery, but I didn't have any and didn't miss it.  
• My mom used to serve egg rolls with a vinegar sauce, but I opted for a 50-50 mix of water and soy sauce heated in the microwave.  
• If having a dinner party, I probably would use wonton wrappers and make mini egg rolls!

Chinese Egg Rolls
adapted from epicurious.com

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
1 medium carrot, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell, peeled, deveined, and coarsely chopped
1/4 lb ground pork
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten

Make filling

1. Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
2. Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. 
3. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. 
4. Add carrots and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. 
5. Push vegetables toward edge of skillet, then add shrimp and pork to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. 
6. Add oyster sauce mixture and stir together all ingredients in skillet until combined. 
7. Season with salt and transfer to a large shallow bowl. 
8. Cool, stirring occasionally, about 30 minutes.

Make egg rolls

1. Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. 
2. Spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
3. Heat 1 to 2 inches of peanut oil in a wide heavy pot (at least a 4-quart pot) until it registers 350°F on an instant thermometer
4. Fry 2 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 2 to 3 minutes. Transfer with slotted spoon to paper towel-lined colander and drain rolls upright 2 to 3 minutes.
5. Fry remaining egg rolls in batches, transferring to colander.
6. Serve immediately.

Yield: 12 to 14

Total time: About 2.5 to 3 hours

Cream of Zucchini Soup with Shrimp

So, most of my recent cooking has revolved around whatever vegetables we get in our weekly CSA box. The box has been an inspiration to try new recipes.  I've explored all types of squash, radishes, turnips, chard, and kale this summer.  I've found that soup is a wonderful way to use a mixture of the week's leftover vegetables.  Now that the weather is getting a little cooler, I believe veggie soup will be on our home menu more often!

This particular recipe from allrecipes.com uses a can of cream of mushroom soup.  I don't think the recipe really needs it, but I had a can in the pantry to throw into the pot.  Delicious with some seared shrimp!

Cream of Zucchini Soup with Shrimp
adapted from allrecipes.com
4 cups diced zucchini (about two medium squash)

• 1 cup diced carrots
• 1 cup diced onion
• 1 tbsp unsalted butter
• 1 tsp vegetable oil
• 8 medium shrimp, shelled
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1/2 cup Greek yogurt

1. In a large stock pot saute zucchini, carrots and onion in butter, until done, approximately 20 minutes.
2. Heat oil in skillet over medium heat.  Sear shrimp, about one minute per side.  Remove from heat and set aside.
3. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
4. Cook soup until thickened and then puree with stick blender until smooth and creamy.
5. Add cream of mushroom soup, chicken broth, wine and yogurt. Simmer until heated through and then serve with shrimp on top.

Yield: 4-6 servings

Total time:  45 minutes, half active