Tuesday, February 5, 2013
Someone pointed out to me a few weeks ago that this site has not a single recipe in the archives for egg salad. However, unlike the time I realized the broccoli archives boasted but a single recipe (and quickly sought to populate it) or the time I accepted that a quickie from-scratch homemade chicken noodle soup deserves a place in every arsenal, the egg salad-shaped hole in the archives went unnoticed less due to editorial oversight and more because, well, you know: egg salad; it’s pretty dull. Could anything be more uninspired than an amalgamation of smashed-up hard-boiled eggs and the dreaded mayonnaise? I mean, have you seen the yellow, flavorless mounds of dubious origin and assembly date most delis scoop onto a slice of bread and try to pass off as lunch? It would hardly make an enthusiast out of you. Or anyone.
But for those of us who see past the lack of beauty-queen stature and fervor around it, we know egg salad can be rather delicious if made properly, which is to say, at home, with perfectly cooked eggs and just enough dressing to cling, not drown them. At home, I make three small additions that I think transform it from the unglamorous status-quo to something I find crunchy, bright and absolutely perfect on a slice of whole-grain toasted bread in the middle of the day. The first is that I love to use coarse, or whole-grain Dijon mustard. Not only is it the prettiest thing in my fridge, the combination of the faintly crisp/crackly seeds and its milder flavor are heavenly here, adding texture and just enough kick to the eggs. The second is finely minced shallot, just a little. You could use red onion, too, but I think the texture is key. You want it to be noticeable enough that you enjoy it but not so loud that it upstages the star, kind of like surprise guests at a halftime show.
Continued after the jump »
Wednesday, May 6, 2009
I know you all think I must be immune to this, but I go through phases of Down With Cooking all of the time. Sometimes, I’m just extra tired. Sometimes, the food outside the apartment is way more tempting, as it has been since we’ve moved into a new neighborhood full of intriguing sandwiches, hummus joints and more new flavors than I could pack into a year. Other times, I lack inspiration, or worse, an appetite as I did through that needling first trimester. I have cold cereal for breakfast, peanut butter and jelly for lunch. I fib my way through it on this site, plugging in recipes I have backlogged and sticking to simple things like snacks of pickled grapes in hopes that if I do not force it, it will come naturally back to me. I fear cooking becoming a chore, though I know even this worry is a luxury exclusive to people who share blocks with six eateries.
Four days after we moved apartments and kitchens, we took off for four days in the country. I didn’t unpack the kitchen before we left and I didn’t unpack it when we got back. We were at a standstill, this newer smaller kitchen of mine. Nothing fits in it, including the fridge (though it’s in there anyway, ugh, I’ll discuss that mess when I’m able to without grinding my teeth). The dishwasher we’d swooned and were sold over was broken, we needed to buy a cabinet for the living room before we could even unpack our dishes, the sink was borked, the wall had no room for our pot rack and we accidentally forgot to unpack the entire bin of perishables (mayos, jams, boullons, mustards, yeasts, cheese, butter, shudder) finding the box 10 days later (post-heat wave with no air conditioning yet, to boot) suitable for nothing but the trash bin. It was not looking very promising.
Continued after the jump »