Seasoned Pretzels

My rather overactive imagination is currently failing me. For some reason I thought reading Summit, an incredibly well written book with Mt. Everest as the part of the backdrop, I could somehow transport my body from this oppressively hot midwestern weather to a much cooler climate. Sort of like the whole mind over matter concept. I know that sounds like a bit of slightly delusional thinking. But consider this. If a book has the power to take one's mind to unexplored places and/or one's heart to feeling a book's full range of emotions, shouldn't it be possible for one's body to vicariously feel the setting? Like the 50 something degree temperatures (F) in Lhasa, Tibet this week? I only wish our imaginations were that powerful. Because if they were, while envisioning what the 'not enough words' to fully capture the views at the summit of Mt. Everest might actually be, along with allowing my heart to race with feelings of exhilaration and angst, I would want my body to feel the frigid climbing season weather. Momentarily, of course. Or at least just long enough to give me some relief from this 'when will it end' heatmagedon. 

I haven't been able to bring myself to turn on the oven this week even though the person who shall remain nameless is home for a few days. Fortunately there was some leftover Peach Cobbler in the refrigerator (it reheated beautifully in the microwave) and some Cowboy Cookies in the freezer (perfect for ice cream sandwiches) to satisfy his sweet tooth. So while the list of absolutely have to make recipes requiring an oven grows longer by the day, I will 'uncharacteristically' wait for slightly cooler temperatures to return before I try them. Yes, the house is air-conditioned, but the humidity in the outside air seems to creep in each time I open any of the outside doors.  

In yet another one of my usual self departures, I discovered one of those less than six ingredients, needs no baking, quick and easy, made entirely of packaged/bottle ingredient recipes. I actually tasted a version of these Seasoned Pretzels while on my short Michigan vacation with my sister and her family. While sitting on the beach, my brother-in-law's sister came over and asked if we wanted any pretzels. Craving salt, I took a small handful. I got much more than the expected taste of salty pretzel. At first I couldn't discern all of the flavors of the pretzels, so of course, I had to have another handful. This time one slightly larger than the first. These slightly addictive pretzels were salty, buttery, mildly garlic-y, and bursting with an array of seasonings.

As soon as I came home I started doing a recipe search for them. While there were some ingredient variations, the ones having a package of Hidden Valley Ranch Mix, garlic powder, and onion powder were most appealing. As a disclaimer, these may not be the healthiest pretzels to pass your lips. Due in large part to the twelve ounce bottle of Orville Reddenbacher's Popping and Topping. But they are definitely some of the most flavorful, destined to be habit forming pretzels you will eat!

The amount of pretzels recommended in the myriad of recipes I came across ranged from two to three pounds. I went with two and a half pounds. But next time would use only two and a quarter pounds to ensure all of the pretzels are equally well seasoned. I also used only 2 teaspoons of garlic powder and would keep that amount even if slightly reducing the amount of pretzels. 

Making these pretzels in one of those jumbo (2 to 3 gallon sized) ziplocking baggies is almost a necessity. In addition to keeping the pretzels fresh, they not only make the process of gently tossing (or flipping) the pretzels in the mixture easier, the liquid from the buttery topping has a greater chance of becoming equally absorbed. 

If you are looking for the perfect party snack to serve in the summer (or year round), especially one taking minimal effort, these Seasoned Pretzels might be the hit of your next gathering. Oh, did I tell you they pair perfectly with ice cold beer? And unless you live in a cool climate, have access to a pool or a body of water, that might be a good way to cool off! No imagination required.

Recipe
Seasoned Pretzels (inspired by multiple sources)

Ingredients
2 - 2 1/2 pounds pretzels (recommend using a combination of pretzel shapes of similar size) 
12 ounce bottle of Buttery Flavor Popcorn Oil (recommend Orville Reddenbacher's Popping and Topping)
1 packet Hidden Valley Ranch Mix 
1 teaspoon onion powder
2 - 3 teaspoons garlic powder (I used 2 teaspoons)
Jumbo ziplock baggies
Serving suggestion: Your favorite ice cold beer.

Directions
1. In a jumbo sized ziplock bag, add pretzels.
2. Pour in Buttery Flavor Popcorn Oil. Seal bag and gently shake.
3. Carefully reopen ziplock bag and pour in Hidden Valley Ranch Mix, onion powder, and garlic powder. Reseal and gently shake to distribute dry ingredients.
4. Lag bag flat in a cool place. Turn every 60-90 minutes for the first 8 hours. Turn/toss every so often after that or until all of the oil is absorbed (approximately 20-24 hours).
5. Transfer seasoned pretzels to a clean ziplock bag.
6. Serve and savor. 

Notes: The smaller sized pretzel rings and waffle shapes work well. Next time would make with no more than 2 1/4 pounds of pretzels to ensure all of the pretzels are equally well seasoned. Make these pretzels a day in advance to ensure all of the buttery topping is fully absorbed. Surprisingly these Seasoned Pretzels are not all wet or greasy.

Pistachio Dusted Goat Cheese Pears

I had been purposely avoiding going to some of my favorite landscape nurseries. Showing this kind of restraint knowing they are finally fully stocked with a wide array of beautiful as well as unusual annuals and perennials might seem, especially to those who claim they know me, to be a bit out of character. Admittedly, restraint isn't necessarily the word coming to mind when describing me. While change is always possible, my hesitancy cannot be attributed to a significant personality trait pendulum shift. Always lingering in the back of my mind at this time of the year is the sage old 'wait until after Mother's Day to plant' garden advice. Although with some dramatic changes to the climate in past years, I have begun to wonder whether this garden wisdom continues to be relevant. No, my hesitancy in planting all of the urns and hanging baskets can only be attributed to my inability to make the 'what I want their aesthetic look and feel to be this year.' decision. A weighty decision occurring annually as I have apparently yet to find that 'one to be replicated year after year' look. What this means is that I need to have some sort of vision before stepping foot inside into any gardening center. And finally, thankfully it came to me this weekend. A simple, mostly mono-chromatic look with some textural contrasts to create a kind of elegance on a small scale. In other words, various shades and textures of green along with some white flowers for the back and sides and hydrangeas in the urns gracing the front of the house.

My affinity for mono-chronicity is due in large part to a strong desire to create a sense of calm or a kind of zen-ness around me. Sort of as a way to balance out all of the chaos going on and running through my head. Mixed color flower arrangements have always been a little unnerving. So in my world, having to spend long periods of time in a mixed color garden would more than likely send me over the edge. Conversely, I am drawn to those gardens dominated by the tints, shades, and tones of green interspersed with flowers in a single color. Ones like Edith Wharton's gardens at The Mount in Lenox, Massachusetts.

This desire for simplicity spilled over into the creation of this cheese platter and the making of these Pistachio Dusted Goat Cheese Pears. If you love goat cheese, just wait until you experience its' flavor complimented by a layer of finely ground pistachios. However, if by chance you are somewhat ambivalent toward goat cheese, the kind of person who could take or leave it, well, just wait until you experience its' flavor complimented by a layer of finely ground pistachios. As an added bonus, they could not be more simple to make. Quite possibly, you will think twice about putting an unadorned log of goat cheese on a cheese platter again. Not just for the aesthetics of your platter, but for its' taste.

These Pistachio Dusted Goat Cheese Pears are here just as the summer entertaining gets underway. If you are looking to create a memorable as well as elegant cheese platter, make it one dominated by a single cheese or varieties of a single cheese and great crackers and of course, amazing bottles of wine. Your entertaining life has now gotten a whole lot simpler. Sometimes there is much to be said for keeping things simple, especially when life or gardening design decisions are anything but. And less can sometimes be more.

Recipe
Pistachio Dusted Goat Cheese Pears (inspired by a recipe in The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes)
Makes 3 large pears

Ingredients
11-12 ounce log of goat cheese
1/2 cup pistachios, finely ground in a food processor
Crackers (recommend Rock Creek Crisps-Moroccan Rosemary with Raisin)
Olives and/or Fresh fruit (grapes, cherries, blackberries, sliced pears, sliced apples)

Directions
1. Divide goat cheese into three pieces.
2. Shape the pieces of goat cheese into free-form pears, remembering no two pears look alike.
3. Roll the goat cheese pears into the finely ground pistachios until well coated. Shake off any excess.
4. Use some small branches or fresh herb leaves to make a stem and/or stem with leaves.
5. Transfer to a serving platter.
6. Serve with crackers, fresh fruit, and/or olives.
Note: The Pistachio Dusted Goat Cheese Pears are best served the same day as made but still delicious the next day. Make several hours in advance.

South Shore Beach, Little Compton, Rhode Island

Rosemary Cheddar Crackers

Lately I have been struggling between listening to my body and trying to keep pace with my running peers some twenty years plus my junior. Needless to say I spent part of the weekend beating myself up for going out too fast for a group long run (something one of my friends keeps reminding not to do). As a result I ended up running only seven of the planned eight miles. No matter what anyone said to me, I wouldn't allow myself to take much joy in running the seven miles. In my world it was a 'run falling short of the goal' or in other words, a glass half-empty run. Whether or not it is realistic to think my running pace can someday get back to the one from fifteen years ago or not, it continues to be one of my goals. No one ever said I set the bar too low for myself. But therein lies one of my conundrums. Being able to celebrate small victories along the way without getting distracted by relatively minor setbacks in order to remain focused on the larger goals of increasing both my running endurance and pace. Of all of the lessons I had learned during the first 'latent adult athlete' phase of my life was that 'running is just as much of a head game as it is a test of one's physical stamina'. While I haven't exhausted every strategy to permanently embed that mantra into my head, I can't help but wonder if there is some symbol I could get tattooed on my body to remind me of it. However, for the moment, it's probably best I keep that thought in the 'needs further consideration' category. I will keep you posted.

What needed absolutely no reflection time was making the decision to bake up a batch of these Rosemary Cheddar Crackers. The recipe (originally appearing in The Cheesemongers Kitchen cookbook) had been adapted by a contributing chef at Marcel's, one of my favorite local culinary stores. Ironically, I only just recently wondered what I was going to do with a half pound block of five year old aged sharp white cheddar cheese (it's expiration date was looming) sitting in the refrigerator. As it turned out, baking some rosemary and aleppo spiced cheddar crackers seemed to be in this cheese's destiny.

If there is one thing able to send a cheese plate/platter over the top it would be homemade crackers. And these Rosemary Cheddar Crackers elevate the simplest of cheese platters to the highest level possible. When you think of those memorable cheese plates you have had a wine bar, well now you can think of the ones you will be creating with these crackers. I have made homemade crackers before, but none of them came anywhere near to the taste of these.

One of the keys to their incredible depth of flavor is the type of cheddar cheese used. The more aged white sharp cheddar, the deeper, nuttier, peppier flavor of the cracker. Fortunately I had a 5 year aged sharp white cheddar to use in my first (but absolutely not last) attempt at making these Rosemary Cheddar Crackers. However, if you can find a high quality aged cheddar (at least 18 months old) use it (Note: The chef who shared the recipe recommended Montgomery's Farmhouse English Cheddar, an eighteen month old cheese, said it contributed to the cracker's rave reviews). So there is no need to spend time hunting down aged cheddars old enough to enter kindergarten. Unless, of course, you want to.

This dough is destined to make you feel like a dough-making goddess. Next to Amy's Shortbread Cookies, never have I worked with an easier dough. But before I talk about the dough, let me digress just a bit and talk about the herbs and spices in these crackers. If there was ever yet another reason to put fresh rosemary plants on your spring planting list, these crackers would be one of them. The cost of the small packages of herbs in the grocery store are enough to (almost) send me over the edge. But whether or not you have a garden, please, please buy a package of fresh rosemary leaves (as the taste of the crackers will send you over the edge in the best of ways) and not use dried rosemary leaves. Promise me, okay? 

The original and inspiration recipes recommended using crushed red chillies. However I used crushed Aleppo pepper instead. More than likely I was still distracted from my seven mile run when I was making these crackers so I used a full teaspoon of kosher salt instead of the recommend 1/4 teaspoon of salt. I realized this apparent 'mistake' after I put the flour, chopped rosemary, crushed Aleppo pepper, and kosher salt into the food processor. Only it turned out not to be a mistake at all. Would I reduce the amount of kosher salt next time? Probably not, unless I am using a sharp white cheddar 18-24 months old. 

Once the dry ingredients are quickly pulsed in the food processor, the grated cheese and cubes of butter are added and processed until the mixture resembles a coarse meal. Ice cold water, one tablespoon at a time (3-4 T total), is added until the dough comes together in a ball. In almost a blink of an eye you have your cracker dough! The dough ball is flattened into a disk, wrapped in plastic wrap, and chilled for at least an hour in the refrigerator (I can attest to the hour wait time as being enough). The dough easily rolls out (to about an 1/8 inch thickness) on a lightly floured surface. After cutting them into whatever shape strikes your fancy, place on a parchment paper lined baking sheet. If you don't have any small cookie cutters, not to worry. Use a fluted edge pastry knife or knife to cut into your shape of choice. Because these Rosemary Cheddar Crackers have such an intensely delicious cheesy-spicy flavor I wouldn't recommend making these crackers any larger than 1/2 to 5/8 inches in diameter. However, if bigger is better in your world, your baking time will need to be adjusted upward.

The dough cut-outs are baked in a preheated 350 degree (F) oven. This size of cracker baked somewhere between 15-20 minutes. Allowing them to cool on the baking sheet ensured they turned even crispier. 

I don't like putting more than one baking sheet in the oven at a time so I baked them in batches (without incident). While the crackers don't spread when baking, they raise up slightly and take on a beautiful golden brown color. They are pure cracker perfection! If not serving them immediately, store in a tightly sealed container or cellophane bag tied tightly with a ribbon or string. They are supposed to last up to a week if stored properly, but if you are serving them at a cocktail party or small gathering of 8-10 people you will be lucky to have a couple of leftover crackers. Their cheesiness and spiciness make them incredibly addictive. Consider this a warning to yourself when you are making them (I think I inhaled four of them between baking batches).

So here's the thing. If you cut them into 1/2 inch sized shapes you should get a yield of about 180 crackers. And because they are small this yields about 1 1/2 cups of crackers. I know it doesn't sound like a lot of crackers (for the time and effort). But trust me when I say they are more than worth time and effort. If served as part of a cheese/fruit platter for a small gathering, you will have more than enough. Unless of course, you have a couple of friends who eat everything by the handfuls. 

I feel this blog posting should come with a warning: These homemade Rosemary Cheddar Crackers will permanently spoil you. You will never want to buy store bought crackers again. Or at least any other rosemary cheddar ones. 

Recipe
Rosemary Cheddar Crackers (an adaption of the Red Chili and Cheddar Diamonds recipe in The Cheesemongers Kitchen cookbook and inspired by Susan Argiris blogpost on Marche, a sister store to Marcel's)

Ingredients
1 cup all-purpose flour
1 teaspoon kosher salt (could reduce to 1/2 teaspoon)
1 teaspoon Aleppo pepper or crushed red chilies (Notes: If possible, crush Aleppo pepper flakes using a mortar and pestle.)
2 generous teaspoons finely chopped rosemary leaves
4 Tablespoons unsalted butter, chilled and cut into cubes
8 ounces aged sharp white cheddar, grated (used a 5 year aged cheddar and would recommend not using any cheddar less than 2 years old)
3-4 Tablespoons ice cold water

Directions
1. Place flour, salt, Aleppo pepper and rosemary in food processor. Pulse to combine.
2. Add butter and cheese, processing until mixture resembles coarse meal.
3. Add ice cold water 1 Tablespoon at a time. Pulsing until mixture comes together in a ball.
4. Flatten ball into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat oven to 350 degrees (F). Line 2 baking sheets with parchment paper.
6. Lightly flour the surface used for rolling out the dough. Roll out to approximately 1/8" thickness. 7. 7. Cut dough into desired 1/2" shapes (using cookie cutters, fluted pasta cutter, knife, etc.)
8. Place pieces on parchment paper lined baking sheets, ensuring pieces of cut dough are not touching.
9. Bake for 15-20 minutes or until a deep golden brown. Allow to cool on baking sheets. (Note: Baking time may vary based on the size of crackers. Larger crackers will take longer to bake.)
10. Transfer to a bowl and serve. Or store in a sealed container for up to 1 week.

April sunrise at the Isle of Palms, South Carolina.

Grilled Carrots with Dill Yogurt Sauce

The last time I was in Charleston, South Carolina it was a gray, rainy, chilly day. In the weeks prior to a return trip back, rain was again in the weather forecast. As I have learned or at least try to remind myself, weather can be rather unpredictable and not necessarily influenced by wishful thinking, fingers/toes crossed, or even a rain dance. But there are times when one has to put rationality aside. This was one of them. Yet, even as I got on the plane, rain remained in the forecast. I had been second guessing this group running trip ever since I had committed to it months ago. Maybe the rain forecast was as omen. Steady inclines/hills and heat/humidity are things frequently causing me to whine. Having to give up control of my time/space on a trip is enough to cause some minor hyperventilation. So, if you have asked me a year ago if I would travel more than 900 miles to run a 10K race (one having a significant incline) on a hot/humid day with 40,000+ runners and stay in house with 9 other people I had never traveled with before, more than likely I would have said without hesitation 'no thank you'. However, funny things happen when you give yourself permission to leave your comfort zone, when you stop looking for (bad) omens, and when you allow yourself to take a leap of faith. Literally and figuratively the sun comes out. After a night of tornado warnings and hurricane-like pounding rain, blue skies miraculously appeared shortly before the start of our 10K race. A validating omen on many different levels.

While my whining days over heat, humidity, and hills are (unfortunately) far from over, my perceptions of what traveling with an eclectic group of fellow runners could be like has been forever altered. From having 'family' meals together, to exploring parts of Charleston, to a night of karaoke, to a morning run along the ocean, to unexpected kindnesses, to great meals in some incredible restaurants, to being open to possibility, to waking every morning with the view of the ocean, everything about this trip was positively memorable. One changing me in some unexpected ways. So if you asked me again if I would make another group road trip again, I would only hope the next running venue would be a little cooler, a little flatter. Although I would probably still obsess about the weather.

When friends suggested we order a plate of radishes with soft creamy butter and sea salt as an appetizer at the The Publican restaurant in Chicago, I probably made one of those 'really, are you serious?' faces. Up until that point, I had probably consumed less than two radishes over the course of my lifetime. I can't remember the other appetizer we ordered that day, but I do remember the radishes. In just one bite of a radish half slathered in some soft, creamy butter and topped with a hint of sea salt I instantly knew my lifetime consumption of radishes was about to change. So when I saw a recipe for The Publican's Barbecued Carrots with Yogurt and Pecans, I knew my love for carrots was about to be deepened. And let's just say, if I had radishes and carrots served The Publican way growing up, chances are I might be a vegetarian or at least, have strong vegetarian tendencies.

Prior to making these Grilled Carrots with Dill Yogurt Sauce I thought nothing could top the flavor of oven roasted carrots. Apparently my vision for the possibilities of carrots was a bit narrow. Now having tasted carrots marinated in a myriad of spices, grilled until slightly charred, drizzled with yogurt dill sauce, topped with toasted pecans, and served with a drizzle of freshly squeezed lemon juice, it might be awhile before an oven roasted carrot passes my lips.

The Publican's recipe calls for one pound of small carrots. But since I couldn't find them I went with several bunches (somewhere between 1 1/2 and 2 pounds) of slightly larger carrots, but ones still having their beautiful green tops. Whether you find the smaller ones or the slightly larger (but not too large) ones or not may not really matter. However, look for the carrots that haven't had their tops cut off. After peeling and cutting them in half lengthwise, they are parboiled in boiling salted water for approximately 4 minutes (or until crisp tender). This size carrot took only 4 minutes to get to that point.

The parboiled carrots are then marinated in a spice and olive oil mixture for 1 to 3 hours. One look at this sweet and savory array (sweet smoked paprika, celery salt, onion powder, cumin, kosher salt, black pepper, granulated garlic, Aleppo pepper, and dark brown sugar), you might think 'I don't stock all of those spices in my cupboard. Or 'not sure I would like this combination of spices'. Next! But don't let preconceived notions keep you from these carrots and definitely don't throw in the towel just yet. As this is an obstacle you can easily overcome without spending a fortune on jars of spices you might not use regularly. Nowadays many grocery and spice stores allow you to buy many different spices in whatever quantity you need (Whole Foods was my source for some of them).

The fragrance of this spice mixture is intoxicating. It is a prelude of what is to come.

Is is easier to rub the olive oil spice mixture into the carrots if done on a large baking sheet (rather than a bowl). Additionally, you don't risk breaking any of them. The longer you allow the carrots to marinate the more they take on the flavor of the spices (my marinating time was 90 minutes).

While the carrots marinate you can make the Dill Yogurt Sauce. After mixing the full fat yogurt, buttermilk, freshly squeezed lemon juice, fresh dill, some sea salt and black pepper, cover and refrigerate. This is one of those sauces greatly benefitting from having some 'resting' time. There was more than enough of the spice mixture to coat almost 2 pounds of carrots, however, I increased the proportions of the ingredients in the sauce as I wanted to have some to serve on the side.

Having a gas grill means we can grill year round here in the midwest. But these grilled carrots can also be made on an indoor grill pan (if you don't have a gas grill). Placing the carrots cut side down, they grill until they begin to char and the sugars caramelize (about 3-4 minutes).

Transfer the grilled carrots to a large platter, drizzle with some of the Yogurt Dill Sauce, sprinkle with the toasted pecans, and finish with some freshly squeezed lemon juice. The sweet spicy taste of the grilled carrots are balanced with the cool, creamy Yogurt Dill Sauce and splash of lemon juice. Together with the crunch of the roasted pecans, this is an incredibly satisfying, almost over-the-top, unexpected delicious side or appetizer dish made with carrots.

If there was one recipe to take your summer barbecue from good to great, it would be these Grilled Carrots with Dill Yogurt Sauce. They would be a great prelude to a meal as well as pair well with grilled chicken, steak, or lamb. However, I could have made a meal out of these incredibly sweet and savory carrots. I really like carrots, but until now, never knew they could taste this good.

Because most of the preparation can be done ahead of time, they may one of the easiest appetizer or side dishes you make. Sit back and watch how their expectations around the taste of carrots is changed forever.  I wouldn't be surprised if your consumption of carrots increases significantly. Or if you give some thought to becoming a vegetarian (at least for a day).

Recipe
Grilled Carrots with Dill Yogurt Sauce (an ever so slight adaptation to The Publican restaurant's Barbecue Carrots with Yogurt and Pecans recipe)

Ingredients
Carrots
3 Tablespoons dark brown sugar
1 Tablespoon sweet smoked paprika
2 teaspoons ground cumin
1 teaspoon celery salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon Aleppo pepper (or cayenne pepper)
1 Tablespoon kosher salt
1 teaspoon ground black pepper
1 1/2-2 pounds fresh carrots, peeled and halved lengthwise
3 Tablespoons extra-virgin olive oil
1/2 cup pecan halves, toasted, roughly chopped

Dill Yogurt Sauce
3/4 cup (7 ounce container) of full-fat yogurt (recommend Fage Total)
3 Tablespoons buttermilk
1 1/2 Tablespoons fresh dill, chopped
3 teaspoons fresh lemon juice
Pinch of sea salt and pinch of black pepper
1 whole lemon, cut into quarters for serving

Directions
Dill Yogurt Sauce
1. In a small bowl, mix together the yogurt, buttermilk, dill, and lemon juice. Season with sea salt and black pepper. Cover and refrigerate. (Note: Sauce can be made 1-2 days in advance.)

Carrots
1. Combine dark brown sugar, smoked paprika, cumin, celery salt. granulated garlic, onion powder, Aleppo pepper, kosher salt and black pepper together in a small bowl. Set aside.
2. Bring a medium-large of salted water saucepan to a boil. Add carrots and cook for approximately 4 minutes or until crisp tender. Drain and transfer carrots to a large sheet pan.
3. Add extra-virgin olive to the spice mixture and rub on carrots to coat. Allow carrots to marinate in spice-olive oil mixture for 1-3 hours.
4. Heat grill to medium-high heat (or can use a stove top grill pan). Grill carrots, cut side down until lightly charred and slightly caramelized (approximately 3 minutes). 
5. Transfer carrots to a platter. Drizzle with Dill Yogurt Sauce and roughly chopped pecans. Lightly squeeze a lemon half over the carrots. Serve immediately with additional Dill Yogurt Sauce and lemon quarters. 

Images from Charleston, South Carolina.

Deviled Eggs

The more colorful signs of spring are only just beginning to emerge here in the midwest. As if on cue, the Forsythia bushes, the Magnolia tree, some Crocus, Creeping Periwinkle, and a few clusters of daffodils all revealed their gloriousness this past Easter weekend. Finally returning some long awaited color to the brown landscape. If, by some miracle or wishful thinking, the wind and rain are kept to a minimum over the next couple of weeks, the lifespan of these relatively short-lived, somewhat fragile blossoms may be lengthened. 

Later this week I am heading to South Carolina. First to spend some long overdue time with a friend I met years back in Colorado. While our life paths getting us both to the same place at the same time were different, our connection to one another was immediate. Unbeknownst to us at the time, it was the beginning of a life-changing, life-enhancing, life-long friendship. And ever since that first meeting, we have both worked to maintain this valued long-distance friendship. Although we talk on the phone, text, and keep up with one another on social media, nothing replaces, further sustains, or deepens the foundation of a friendship more than being able to spend some quality time together.

On second part of the trip, I, along with some of the members of my running group will be running a 10k race across one of Charleston's most scenic bridges. The second part of this trip caused to me to obsess over the weather forecast slightly more than usual. While the rational part of me understands the weather is well outside of my sphere of influence (and control), the irrational part hopes my prayers for sun-filled, rain-free days will be heard and answered by the good weather Gods or Goddesses. Let's hope irrationality prevails because we are all looking forward to experiencing this iconic 'scenic' run as well as spending some time at the beach. Because when you live in the midwest, a 70 degree day is a beach day.

My trepidation over making Deviled Eggs has been due in large part to being 'hard-boiled' egg challenged. No matter how many of the 'fool-proof, perfect every time hard-boiled egg' recipes attempted over the years (and there have been at least a dozen), my eggs were consistently imperfect. Either I made a mess of them in the peeling process or the yolks were over/under done. Trust me when I say there is only so much hard-boiled egg failure one can take. With there being a significant amount of time and distance between me and the making of Deviled Eggs, I was finally able to put my ego aside, muster up all of my hard-boiling egg courage, and try one more time. 

Either the stars were aligned or this hard-boiled egg recipe is the real deal. Finally, I have found the perfect, fool-proof one.

This hard-boiling egg technique begins with bringing a pot of water to a boil and then carefully adding the eggs. Once all of the eggs have been added, the heat is reduced to a simmer and a lid is placed on the pot. After 10 minutes, the eggs are removed and immediately submerged in a bowl of iced water until they are cool enough to handle. Not only did these eggs peel easily, but the yolks were done perfectly! 

There are hundreds, maybe thousands, of filling recipes for Deviled Eggs, some even having claims of being the 'best' or the 'greatest'. And let's not forget the long standing family favorites passed down from generation to generation. Fortunately, or unfortunately, I had a blank deviled egg slate.

So when I came across the Hillstone Restaurant Group's "Greatest" Deviled Egg recipe posted by Bon Appetit my curiosity was peaked. And my 'how can I make even better?' competitiveness went into overdrive. After looking at the ingredient list, I immediately knew what the game changer options were going to be. Either Maille's Dijon Mustard or their new Mustard with Carrot and a Hint of Shallot instead of a yellow mustard. One taste of the complex, slightly intense flavor of the Mustard with Carrot and a Hint of Shallot and the choice was easy as I knew it would be the perfect compliment to the mayonnaise, celery, scallions, drained pickle relish, parsley, kosher salt, pepper, and hard-boiled egg yolks.

I tried to keep the ingredient proportions the same as the inspiration recipe, however. there will be one possibly, two changes the next time I make these Deviled Eggs: Reduce the 3 Tablespoons of drained pickle relish to 2 Tablespoons to better balance all of the flavors in the filling as well as consider using a mild ChowChow instead of a pickle relish. But I will definitely keep the relish as one of the ingredients.

How you fill the egg whites will purely depend on your desired finished look to the Deviled Eggs (a little fancy or a little rustic). The use of a pastry bag with a larger round tip put the finished look of these eggs somewhere between fancy and rustic.

The finishing touch to the filled eggs is another light sprinkle of black pepper and freshly chopped parsley.

Once filled the eggs they are ready to be served and devoured. However, if you allow the filling to chill, its' flavors are further deepened and the sinfully deliciousness factor goes up exponentially.

These Deviled Eggs will definitely be making repeat appearances and subsequent disappearances here. Especially now that I have mastered making the perfect hard-boiled egg. Sometimes good things really do come to those who aren't afraid to stop trying.

A very special thanks to Maille for sending me their incredibly delicious Spring/Summer collection of mustards.

Recipe
Deviled Eggs (several adaptions to Hillstone Restaurant Group's Deviled Egg recipe)

Ingredients
12 large eggs, taken out of the refrigerator at least an hour before boiling
4 1/2 Tablespoons mayonnaise
4 1/2 Tablespoons very finely chopped celery
2-3 Tablespoons finely chopped drained pickle relish or ChowChow (recommend Stonewall Kitchen's Farmhouse Relish)
3 Tablespoons very finely chopped scallions, white and green parts
3 teaspoons dijon mustard (highly recommend Maille's Mustard with Carrot and a Hint of Shallot)
3 teaspoons finely chopped parsley, plus more for garnish
3 dashes of hot sauce
Kosher salt and black pepper

Directions
1. Bring a medium sized pot filled with water to a boil.
2. Gently add eggs, reduce to a simmer, cover, and cook for 10 minutes.
3. Drain and transfer to a bowl filled with cold water and ice. Let sit long enough to handle. Peel eggs.
4. In a small bowl, whisk together the mayonnaise, celery, relish, dijon mustard, scallions, parsley, and 2 dashes of hot sauce. Season with kosher salt and black pepper. 
5. Halve eggs lengthwise. Scoop out yolks into the mayonnaise-mustard mixture. Place whites on a platter.
6. Gently mash yolks into dressing until smooth. Season with salt and pepper.
7. Using a pastry bag (or forks), fill egg halves with mixture.
8. Lightly sprinkle top of eggs with black pepper and finely chopped parsley. Chill and/or serve immediately.
Note: Eggs can be made 1 day ahead. Cover and store egg white halves and filling separately. Fill just before serving.
Biggest takeaway: Allow the filling to chill slightly (at least 2 hours or overnight) before filling the eggs.