QDTG Newsletter

Hey there, y'all!

So a few months ago I shared a link from the Pioneer Woman about how to make perfect and easy-to-peel hard boiled eggs, which I thought was a game changer. Well, guess what? There's an even easier more fool proof method that I just discovered on a cooking show that is kind of a guilty pleasure for me. It's called The Kitchen and it's on the Food Network and it's filmed live in front of an audience you never see and it features 5 chefs - Sunny Anderson, Jeff Mauro, Katie Lee, Marcela Valladolid and Geoffrey Zakarian. It's a guilty pleasure because it's kind of cheesy and has that talk show feel to it, but I tape it every week and can't wait to watch it because it's chock full of useful tips, hacks & some great recipes & ideas. They even have crafting projects on there, which I love. So to make hard boiled eggs (I know they aren't boiled but I don't know what else to call them) you put the eggs in a muffin tin - no water - just place one egg in each of the 12 muffin compartments. Bake on 325 degrees for 30 minutes. As soon as they come out of the oven you shock them in ice water to stop them from cooking. You should end up with perfectly cooked & easy to peel eggs every time. Here's the video - enjoy!

And here's one more great trick for a lovely appetizer from The Kitchen - salami cups with ricotta & figs! For this one, you also use muffin tins - but this time you use mini muffin tins. I happen to have a lot of these because of catering and mini quiches. I don't really like making mini things, but as a caterer I have to because everyone loves mini things. All you have to do is miniaturize something yummy and it instantly gets even tastier in a small package. So you place slices of very thin salami into each mini muffin compartment. Then you place a second empty mini muffin tin on top so that it presses each salami slice into each compartment. You flip it over and then top it with a cast iron skillet or le creuset skillet - something heavy that's weighted - and you bake it on 400 degrees for 12 minutes. Basically you are pressing down really firmly on the salami slices so they mold into the muffin tins and turn into crispy little salami cups that you fill with delicious fillings.  These were filled with ricotta and topped with fresh figs, lemon zest, basil and hazelnuts. This one hits every note - crispy, salty, creamy, a little sweet, zesty, herby & nutty - all in one bite - yum! I can't wait to make these, but maybe for 10 people instead of 50!  Here's the recipe - I think the possibilities for fillings are endless - it's such a great idea.  


Source: https://mg.mail.yahoo.com/d/folders/29