Coconut Cake with Cream Cheese Frosting

One of life's universal truths: Shopping at the grocery store when you are hungry, borderline hangry, is tantamount to committing a crime in the presence of hundreds of eyewitnesses. To further advance a guilty verdict we avoid going through self-checkout to conceal our identity, instead choosing to wait in what seems like the longest, slowest moving line ever to pay for all of those things magically appearing in our cart. In an effort to avoid everyone's eye contact (or stares depending on one's level of guilt) we put on our sunglasses and immerse ourselves in the magazines lining the check-out aisle. Rather than choosing any of the tabloid magazines (another kind of crime), we pick up a food magazine. Subtly trying to convince everyone around us we are highly sophisticated 'foodies' gathering the ingredients for a really large dinner party. Yet more than likely our behavior is simply validating their unspoken first impressions. Our attempt at remaining incognito fails the moment several cans of Pringles (the person who shall remain nameless's guilty pleasure) are detected in the cart.

It was during one of those hangry shopping excursions when I picked up a copy of a special issue of Bake From Scratch: Cakes 2016. If there was one thing I really didn't need, it was another food magazine. Any restraint I had (which wasn't much to begin with) went out the window as soon as I saw the recipe for an Old-Fashioned Coconut Cake. Other than most things made with chocolate or caramel, coconut is another one of my guilty pleasures. The magazine went into the cart.

Instead of shredded, desiccated coconut, the cake's coconut flavor comes from both coconut extract and coconut milk. On a recent cooking show I had learned chilling a can of full-fat coconut milk overnight in the refrigerator helps to separate the flavorful coconut milk from the coconut water. As much as I don't like to take too many risks with making a recipe for the first time, I knew this was going to be the recipe to test out that culinary suggestion. Spoiler Alert: It worked!

The cake's tender, delicate crumb comes from both the use of cake flour and whipped egg whites. Like most cakes, this one begins with beating the butter and sugar until fluffy followed by adding the egg yolks (one at a time). Before alternating adding the dry ingredients and the solid cup of coconut milk, the vanilla and coconut extract are blended in. At this point the batter will be very thick. Folding in the stiff peaked egg whites will help to lighten it slightly.

If you are having a large informal gathering or need something to bring to a potluck, make this cake in a 9"x12" cake pan. But if there is an occasion you are celebrating or if you just happen to love the irresistible look of a layer cake, make it in two 9" cake pans. Note: To ensure even cake layers as well as an even baking time, weigh your batter filled cake pans. In a preheated 350 degree (F) oven, the 9" cake pans bake in 30-35 minutes. Baking time for a 9" x 12" pan is similar.

This time when making the cream cheese frosting I used one pound of room temperature cream cheese, one cup of room temperature unsalted butter, one and a half pounds of sifted confectionary sugar, a teaspoon of vanilla, and last but not least, a pinch of sea salt. Whipped until fluffy and creamy, there was more than enough frosting to generously frost a two layer naked cake. I had thought about adding some coconut extract and/or solid coconut milk to the frosting, but I wanted the coconut flavor of the cake to shine through. The creamy (un-coconut enhanced) cream cheese frosting was a perfect compliment to the moist coconut flavored cake. Make this cake and the coconut lovers in your life will fall deeply, hopelessly in love with you.

The finishing touch to this Coconut Cake with Cream Cheese Frosting is the topping of large toasted coconut chips. They bake to perfection after 8-10 minutes in a preheated 325 degree (F) oven.

If there was any cake to bring out your inner Southern Belle persona, it would be this one. While not necessarily the quintessential Southern cake smothered in shredded coconut, this one has all of the South's grandeur, drama, charm, and elegance.

As a long time fan and worshipper of all of Ina Garten's recipes, I am now secretly wishing for a Coconut Cake throw down with her. Compared to her incredibly delicious Coconut Cupcakes with Cream Cheese Frosting, I am betting even she would swoon over this Coconut Cake with Cream Cheese Frosting. A throw down with Ina Garten is probably one of those wishes not likely to be granted, but I am one to not easily let go of a wish.

Recipe
Coconut Cake with Cream Cheese Frosting (adaptation of the Old-Fashioned Coconut Sheet Cake recipe shared in Bake From Scratch: Cakes 2016, Special Issue)
Serves 8-12 depending on how you cut it

Ingredients
Cake
1 cup (230 grams) unsalted butter, room temperature
1 1/2 cups (278 grams) sugar
4 large eggs, room temperature, separated
1 teaspoon coconut extract
1 teaspoon vanilla
3 cups (384 grams) cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup canned full fat coconut milk (see Important Takeaway note below)

Frosting
1 cup unsalted butter, room temperature
1 pound cream cheese, room temperature
1 1/2 pounds confectionary sugar, sifted
1 teaspoon vanilla
Pinch of sea salt
1 1/2 cups coconut flakes, toasted (325 degrees (F) for 8-10 minutes spread out evenly on a baking sheet)

Directions
Cake
1. Preheat oven to 350 degrees (F). Prepare either two 9" cake pans or a 9"x12" cake pan with spray and parchment paper. Set aside.
2. In a standing mixer fitted with a paddle attachment beat the butter and sugar at medium speed until fluffy (3-4 minutes).
3. Add egg yolks one at a time, beating well after each addition.
4. Add vanilla and coconut extract, beating to combine.
5. In a medium bowl, whisk together the cake flour, baking soda, baking powder, and kosher salt.
6. Gradually add the flour mixture to the batter, alternating with the solid, chilled coconut milk (begin and end with the flour mixture) beating until combined after each addition.
7. In a separate bowl, beat egg whites at high speed just until stiff peaks form. Fold egg whites into the batter.
8. Pour batter into the prepared pans. Bake for 30-35 minutes or until a wooden pick inserted in the cneter of the cake comes out clean. Allow to cool completely on a wire rack.

Frosting
1. In a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth and fluffy.
2. Beat in vanilla and sea salt.
3. Initially on low speed but gradually adding to medium speed, beat in sifted confectionary sugar.

Assembly
1. Slice domed tops of the cake layers to create two even flat layers.
2. Place one layer on a cake stand of platter. Spread icing over of the bottom layer.
3. Top with second layer. Spread icing over top and sides of the cake. Note: If creating a naked cake, scrape icing along sides of cake to desired look.
4. Top with toasted coconut. 
5. Store cake in the refrigerator until ready to serve. Allow to sit at room temperature for 30 minutes before serving.

Important Takeaway: Chill a can of full fat coconut milk (not cream of coconut) overnight in the refrigerator. Place can in a bowl using a can opener to open both ends. Allow coconut water to drain out. Use only the coconut milk solid. I used a can of the Organic Coconut Milk from Whole Foods.

Monet-like images from the Magnolia Plantation and Gardens in Charleston, SC.

 

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.