Chocolate Chocolate Chip Cookies 

Well, I did not make these cookies for me. I made them for The Boy, even though he’s working out at the gym to lose his supposed beer belly and this “doesn’t help.”

Either way, it’s a different kind of cookie for me – a chocolate on chocolate cookie. And again, I like a cookie you can make one day and bake the next or a day later or so. Or whenever.D&D_2069

Oh, and I used duck eggs for this. Woo hoo!

2 cups flour
1⁄2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
16 Tbs unsalted butter, softened
1 cup granulated sugar
1⁄2 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
2 cups chocolate chips (mixture of semi-sweet, milk, and/or white – whatever)

Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.

In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, add in vanilla. Add dry ingredients, and mix until just combined; stir in chocolate chips. Roll cookies into 4-ounce balls and place on a parchment paper-lined baking sheet about 4-inches apart. Refrigerate for 4 hours or up to overnight.

Heat oven to 350°. Bake cookies, rotating once halfway through, about 15 minutes. Cool slightly before serving.

Seems like a bit of work for 12 cookies. Not sure how this is going to go. 

Source: Saveur

Duck Egg Salad

My first real meal when I moved to England was an egg salad sandwich on wheat toast with watercress. I was a little cafe in the Coventry city centre. It may have been the only vegetarian thing on the menu, I don’t remember, but I do remember really loving it. I even amped up the flavors with a little salt and a good bit of black pepper because watercress has the peppery vibe going on. And that is just a good thing.

D&D_1987It is a strange thing I do really like egg salad, but you won’t catch me eating a deviled egg, um, ever. I think it might be a texture thing. I know –  it is completely weird. Every so often I just crave egg salad and now I have access to some duck eggs and I am so going for it. I understand that duck eggs are slightly larger than chicken eggs but they are also, supposedly also richer and creamery so I just can’t help but think this could be amazing duck egg salad.

This time I bought marbled rye bread –  no seeds – and toasted it. I’m not sure if there is something else that needs to go on egg salad sandwiches – lettuce seems overkill and tomatoes, ugh, yuck. I think I  want the sandwich to squish when I bite into it. But watercress is now a requirement. And good seasoning with salt and freshly ground black pepper – freshly ground being key.  Don’t ever use pre-ground pepper – that is an abomination. 

I have a great source of local fresh eggs. My friend Tony has a friend that raises chickens and ducks so I will be taking advantage of that. I can’t wait to substitute duck eggs for chicken eggs in baking and see what happens. I think in a cake recipe might be the most telling thing. We shall see how this adventure goes. Oh, and eggs Benedict with duck egg hollandaise sauce. Just might be amazing. 

It is egg-istentialism  – yes, I stole that from somewhere else. But it does make me smile. 

And here is how I made it:

6 duck eggs
Duke’s mayonnaise
Dijon mustard
Sweet pickle relish
Watercress
Bread, toasted – rye, whole wheat, or whatever you like.

In a large pot, cover the eggs with at least an inch of water. Bring to a boil over high heat and boil for one minute. Remove from heat and put a lid on the pot and set a timer for 14 minutes. Once the time is up, add cold water to the pot, and swirl eggs to crack slightly. Peel eggs – think that goes with out saying.

For the subjective part – how much mayonnaise? Enough. It’s what work for you. And about 2 Tbs of Dijon mustard.

Now the pickle relish, I go for sweet, again, subjective, dill relish totally do-able. Personal choice. But this is imperative – you must drain some or most of the liquid. You want squish in the sandwich, not mush. So drain the relish.

Now you can add grated onion or something else, but it just doesn’t seem necessary to me anyway. Maybe a little lemon juice, but again, not too much.

Voila egg salad. On nicely toasted bread with a good layer of watercress. Salt and freshly ground black pepper.

I have to say, this totally made my craving. Simple and dead good. 

Bill E’s Bacon – Fairhope, Alabama

You know I love my husband. The other day I asked him to go to the Apple Market which is not close to our house, but not terribly far either. It is just one of those place I do not get to often enough. I wanted some ham salad for Easter and it was great ham salad. [See post about letting others do things if they can do them better than you.]

Well, since the MotH had not been to Apple Market in donkey’s years, it was like a field trip for him and he just kept sending me photos at the office. One really struck a cord – Bill E’s bacon out of Fairhope, Alabama. It wasn’t ridiculously priced and, well, I am a sucker for local foods of all sorts. “Serenaded by Songwriters. Savored by Carnivores.” Interesting, if nothing else. Still not sure what it means. D&D_1831

Damn, I fried up a few strips to adorn the deviled eggs and the German potato salad for Easter brunch. That is totally gilding the lily.

Now, what do I do with the rest of it. Ah, we shall see. I love bacon-wrapped dates (or any dried fruit for that matter) stuffed with cheese, or even better some other piggy parts. Although that may be over kill.

This bacon is really smoky, so I think going with a dried fruit and some kind of neutral cheesy-ness that I think might be just amazing.   D&D_1833

Deviled Eggs

I guess it is just a requirement that you have some sort of egg – thing for Easter – spring and all. So I made deviled eggs. Again for The Boy – he will eat them anytime.

This is again, another no-recipe recipe. I have done this so many times, but to be honest, I do not eat deviled eggs – at all, ever. I like egg salad, so this really does not make sense, but there it is. D&D_1839

So here is how I make hard-boiled eggs. Put eggs in a decent-sized pot and cover with at least an inch of water. Heat the pot to boiling and removed pot from heat, put on a lid and let sit for 13 minutes. Yes, 13 minutes. Dump the hot water out and add cold water and bash the eggs against the side of the pot. Let sit for a few minutes  – peel the eggs and cut in half cleaning the knife between eggs so no yolk gets on the white part.

Remove the yolks and put into small-ish bowl. Add a little Duke’s mayo* and some Dijon mustard – I go with a smidge more mustard than mayo. Add 3 Tbs of drained sweet pickle relish and one more not drained. Taste and decide on salt and pepper.

Put the yolk mixture in a zip top bag and cut off a corner to make a tip to pipe the yolks into the whites. Then decorate. This time I decided on chives and really amazing local bacon, but I also like minced shallots and I really like paprika. I guess it is a Southern thing – the paprika, not the shallots. Parsley is always nice.

It is funny how I like egg salad, and plan to make some soon, but do not like deviled eggs when in reality they are not that far apart. Strange.

* A Southern staple – you must not be without it, ever.

I have local fresh eggs – amazing!

My friend Tony told me his friend Dusty raises chickens and sells eggs. Finally, a source for farm fresh eggs  – that is so great! I know there have been several places in Milton that have signs out for fresh eggs, but I just do not go into Milton that often. Tony speaks very highly of his friend and from the description the chickens are kept in, it is the kind of environment that I think is great for chickens. I mentioned it at work and someone called them yard eggs, and I guess when you get right down to it, that is really what they are. Though I have never heard that phrase before.

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The colors are so amazing. It is like Easter eggs without dying them.

This is just in time for my Meyer lemons to come in from California so I can make all kinds of lemon curd. And lemon curd tartlets – oh yes, this is going to be a good couple of baking weeks. Or just a good couple of weeks in general. Yep.

I think Meyer lemon curd has to be first because the two most important things are egg yolks and Meyer (or any lemon, but prefer Meyer) lemon juice. I think the only other thing that will be made more outstanding is hollandaise because, again, egg yolks. And fresh ones have to be so superior.

Sausage & Eggs

When I was young I had all kinds of allergies. Lord knows that is the truth. I had to go through food allergy testing to see what I was allergic to after my fish incident that sent me into anaphylactic shock at 5 years-old after dinner one night – lips turn blue and throat closed up. So I had to be tested to see what other things I was allergic to. 

Mostly just trees, grass, mold, dust mites, dogs, cats, air in general, but eggs seemed to be a problem too. So my mother never really feed me eggs. Nor did I get the MMR shots as a kid, nor did I get flu shots – No vaccine built in an egg. I did finally get the MMR to go to university, had to – they do not let you in otherwise, but by then I was about 25 then.

But no matter what, the only time growing up that I had eggs was this non-recipe recipe. And I guess that is why this is the only time I eat them now.

It is one of my favorite things, um, ever. 

Basically, you cook a pound of sausage in a skillet and then scramble up a few (4 or 5) eggs and then cook them in the grease left by the sausage. This, to me, is pretty much heaven on earth. My mom made this for us for dinner – not breakfast. I don’t think she used hot sausage, but I always use hot sausage for any recipe that calls for breakfast sausage. In my head there is no other kind. Don’t get me started on sage sausage (blech) or lord help us, maple sausage (I love maple syrup w/sausage, but maple flavor in sausage – that is just too strange to be believed).dd_2016-12-25-14-13-50

I am pretty sure I just told you how to make this. It is quick, easy, and amazingly good. My mom had good handle – a very good handle –  on what was good. And this is good in spades.

It is a favorite Christmas breakfast (not dinner) for us – or maybe just me. Well – sometimes you just want what you want and everyone else has to go along with plan. I am pretty sure no one complained.

2015 – Parmesan Shortbread – Nigella
2015 – Fusilli with Artichoke Hearts and Parmesan Cream

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.