Friday, April 21, 2017

Tomato and Mozzarella Risotto: Pantry Comfort Food Dinner

With just a few good ingredients--hopefully most of which you have in your pantry (I only had to add a ball of fresh mozzarella to my shopping list) and some stirring at the stove time, you can have this slightly decadent, comfort food dish: Tomato and Mozzarella Risotto, on the table in about 35 minutes. 

The recipe comes from British chef Hugh Fearnley-Whittingstall, our current featured chef at I Heart Cooking Clubs from his column in The Guardian discussing the benefits of having tins of tomatoes on your pantry shelves.

Hugh says, "I'm not a fan of chopped tinned toms – the supposed convenience is just not worth the disappointment in terms of the flesh-to-juice ratio. They always seem on the thin side, lacking sauciness and oomph. So I buy tinned whole plum tomatoes, tip them into a bowl and crush them to a pulp with my hands, picking out any tough, stalky ends and bits of skin. Brands do vary a lot in quality, though, and it's worth paying a few pence extra to get more tomatoes in a thicker juice..."

Hugh says, "If you don't have fresh stock, use a high-quality cube or granules. As with the gratin, the mozzarella can be replaced by cheddar, parmesan or scraps of bacon, or even left out altogether."

Tomato and Mozzarella Risotto
Adapted from Hugh Fearnley-Whittingstall via
(Serves 2) (Deb says serves 3 to 4)
450ml (about 4 cups) chicken or vegetable stock
1 (15-oz) tin tomatoes, crushed, with juices
1 large knob butter
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped (I used 4 cloves roasted garlic)

(I added 2 tsp dried parsley and 1 tsp dried basil)
125g (about a cup) risotto rice

sea salt and black pepper
1 ball buffalo mozzarella

extra-virgin olive oil, to finish

Put the stock and tomatoes into a saucepan, bring to a gentle simmer and keep over a very low heat.
Meanwhile, heat the butter in a saucepan over a low heat. When foaming, add the onion and sweat it for eight to 10 minutes, until soft. Add the garlic and cook for a minute or two more, then add the rice and cook, stirring, for a couple of minutes.
Now start adding the hot stock and tomato mixture, about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After 20-25 minutes, the rice should be cooked with just a hint of chalkiness in the middle and you should have used up all the stock and tomato mix.

Stir in some salt and pepper, then tear the mozzarella into chunks and add. Cover, leave for a minute, then stir the melting cheese through the rice, so there are lots of nice, stretchy, melty bits. Serve topped with a generous trickle of extra-virgin olive oil, with some peppery leaves on the side.

Notes/Results: Oh yeah, this is good. Really good. I did add a few touches--just some dried parsley and basil and some leftover roasted garlic (increasing the amount) and I used good Italian tomatoes--whole and self-crushed ala Hugh's advice and good garlic-vegetable stock so it had great flavor. It's hard to tell from the photos but the fresh mozzarella does melt into the most glorious strings as I am sure you can imagine from pizza, making it fun albeit a bit messy to eat. One thing is that Hugh says it serves two and I would say it serves at least three. That's about a third of it in the bowl in the picture and that is plenty for a serving as rich as it is. If you like spaghetti and you like risotto--this recipe is the best of both worlds. I will definitely make it again.

Linking up to I Heart Cooking Clubs where the theme this week Is Pantry Suppers. You can see the Hugh, pantry-friendly dishes everyone made by checking out the picture links on the post.

Happy Aloha Friday!

Thursday, April 20, 2017

(Pickled Turmeric Eggs) Curried Egg Salad Bites on Naan and Chai Tea Whiskey Toddies for Blog Party #44: Tea Party!

I just had my ninth year Blogaversary and I forgot! Whoops! 

But yes, nine years ago last week I made my first blog post and it's been a fun nine years and 1,626 posts ever since that first one. Since I didn't have a party, ;-) I am joining in with my friend Stephanie of Dispensing Happiness as she has resurrected one of my favorite blogging events from those early years: Blog Party!

I *met* Stephanie not long after I started blogging through her Blog Party event when it caught my eye. The object of Blog Party is to make an appetizer and cocktail to go with a monthly theme. I didn't join in until Blog Party #34--The Buffy Bash, where for the Buffy the Vampire Slayer theme, I made Spiked DoubleMeat Sliders & Garlic Fries with Hellmouth Dipping Sauce and Soylent Green Cocktails. (Note: It was from my meat & poultry-eating and bad blog photography days!) It was fun and I took part in the next nine Blog Parties--up until Stephanie stopped having them. 

Stephanie drops by Souper Sundays occasionally when she has a soup to share and so when she tweeted a message to some of the old Blog Party attendees that she was having a Blog Party #44, I really wanted to take part. The only trouble was that it was really short notice (gotta love those impulses!), less than a week in fact--so I knew if I did join in, it would be with something simple and from my pantry. 

Flash forward to this afternoon, when I turned some of Heidi Swanson's Pickled Turmeric Eggs that were in a jar in my fridge into some delightful and delicious Curried Egg Salad Bites on Naan Bread and partnered them with quick Chai Whiskey Toddies. I gotta say, with just a little planning and using up leftovers, these were perfect for an impromptu tea party. 

I highly recommend that you try the Pickled Turmeric Eggs for the egg salad--they add such a great tangy bite to the curry mayo and are easy to make and loads of fun. 

(Pickled Turmeric Eggs) Curried Egg Salad Bites on Naan
By Deb, Kahakai Kitchen with Heidi Swanson's Eggs
(Makes about 2 scant cups of egg salad)

4 turmeric pickled eggs (recipe here) or regular hard-boiled eggs
3 Tbsp vegan mayo or mayo of choice
1 tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp celery salt
salt and black pepper to taste
2 pieces naan bread
1 tsp olive oil
Garnishes like: cilantro, celery leaves, Nigella seeds or black sesame seeds, pickled onions from the turmeric pickled eggs.

Grate pickled eggs on the large holes of a box grater into a small bowl. Add mayo, curry powder, cumin, turmeric and celery salt and mix together well. Taste and season with salt and pepper.  

Brush a pan lightly with olive oil and heat on medium-high. Use a biscuit or cookie cutter to make small rounds out of the naan bread and lay those circles into the pan. Cook until lightly toasted on each side, about 3 to 4 minutes total. Remove naan circles from the heat and allow to cool.

To Assemble: lay the naan circles on a serving plate. Scoop a small amount of the egg salad onto each round, spreading it out to cover the edges. Top the egg salad mixture with garnish of your choice (I used celery leaves, black sesame seeds, and chopped pickled red onions from the Turmeric Pickled Eggs.)

Serve and enjoy!

Chai Whiskey Toddies
By Deb, Kahakai Kitchen
(Makes 2 8-oz drinks)

1 cup Chai Tea Latte Concentrate (or strongly brewed chai tea)
1 cup coconut milk
honey to taste
2 ounces whiskey or Bourbon

Heat chai concentrate and coconut milk together in a small saucepan over medium low heat. Add honey to taste--depending on how sweet you want it. (I used about 1 Tbsp.) When hot, remove from heat and stir in whiskey. Pour into mugs or tea cups and serve immediately. Enjoy.

Notes/Results: I am not sure these two are perfectly paired but it kind of works and they are both delicious--and hey, in this case they are for an entire tea party with other food and drinks so you don't have to have them together. ;-)  I am going to make more Turmeric Pickled Eggs in order to have more curried egg salad--it was so good, especially on the toasted naan bread. I love the bright notes of the vinegar (it kind of takes the place of mustard) in the egg salad when it combined with the curry. A really fun way to change up a basic egg salad sandwich. The warm chai toddy was really tasty--creamy and with a little kick from the Maker's Mark Whiskey I used. For coming together with bits and bobs from the fridge and pantry, I was very pleased with how it all turned out.

Thanks to Stephanie for hosting! I hope Blog Party becomes a regular thing again. The deadline for Blog Party #44 is tomorrow, Friday, April 21th and Stephanie will be rounding up the BP entries on her blog soon after. You can get the details here

I'm linking up these tasty little sandwiches to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup  


Tuesday, April 18, 2017

The Book Tour Stops Here: A Review of "The Women in the Castle" by Jessica Shattuck, Served with a Recipe for German Sweet Braised Cabbage & (Vegan) Grilled Sausages

Happy Tuesday! On today's TLC Book Tour stop, I am reviewing the wonderful World War II novel, The Women in the Castle by Jessica Shattuck. Along with my review, I cooked up a plate of German Sweet Braised Cabbage inspired by the book and served it up with some (vegan) smoked apple sage sausages for a homey, German-themed meal.
Publisher's Blurb:

Three women, haunted by the past and the secrets they hold
Set at the end of World War II, in a crumbling Bavarian castle that once played host to all of German high society, a powerful and propulsive story of three widows whose lives and fates become intertwined—an affecting, shocking, and ultimately redemptive novel from the author of the New York Times Notable Book The Hazards of Good Breeding.
Amid the ashes of Nazi Germany’s defeat, Marianne von Lingenfels returns to the once-grand castle of her husband’s ancestors, an imposing stone fortress now fallen into ruin following years of war. The widow of a resister murdered in the failed July 20, 1944, plot to assassinate Adolf Hitler, Marianne plans to uphold the promise she made to her husband’s brave conspirators: to find and protect their wives, her fellow resistance widows.
First Marianne rescues six-year-old Martin, the son of her dearest childhood friend, from a Nazi reeducation home. Together, they make their way across the smoldering wreckage of their homeland to Berlin, where Martin’s mother, the beautiful and naive Benita, has fallen into the hands of occupying Red Army soldiers. Then she locates Ania, another resister’s wife, and her two boys, now refugees languishing in one of the many camps that house the millions displaced by the war.
As Marianne assembles this makeshift family from the ruins of her husband’s resistance movement, she is certain their shared pain and circumstances will hold them together. But she quickly discovers that the black-and-white, highly principled world of her privileged past has become infinitely more complicated, filled with secrets and dark passions that threaten to tear them apart. Eventually, all three women must come to terms with the choices that have defined their lives before, during, and after the war—each with their own unique share of challenges.
Written with the devastating emotional power of The Nightingale, Sarah’s Key, and The Light Between Oceans, Jessica Shattuck’s evocative and utterly enthralling novel offers a fresh perspective on one of the most tumultuous periods in history. Combining piercing social insight and vivid historical atmosphere, The Women in the Castle is a dramatic yet nuanced portrait of war and its repercussions that explores what it means to survive, love, and, ultimately, to forgive in the wake of unimaginable hardship.

Hardcover: 368 pages
Publisher: William Morrow (March 28, 2017)

My Review:

I do love a good World War II historical novel and I have worked my way through many of them over the years. I have come to seek out the books that give me a different perspective of the war and The Women in the Castle does just that, exploring the lives of three different German women, brought together and caught up in the war--each suffering and looking for redemption in their own way. The women--Marianne, Benita, and Ania, are unlikely to be friends outside of war, it is only a promise Marianne makes to look after the wives and children of the resisters who along with her husband and her best friend and past love, tried to stop Hitler by assassinating him. When that plan fails, the men are condemned to death and it is only the fact that Marianne is a woman and her husband was from a privileged and well-thought of family, that leave her able to survive, make a life for her children in the family's castle, and bring Benita, Ania and their children to stay with her. 

The women are very different--Marianne is bold and judgmental, Benita is fragile and shattered, and Ania is strong and practical. Each are flawed and human and through the chapters which move from 1938 and before the war, the horrible war years and the years afterward up to 1991. Shattuck portrays each woman through her story and her memories--giving glimpses of what led them to the role they played and how they ended up at Burg Lingenfels. Often times when you read about the war, it is easy to judge people for what they did or did not do. Looking at the German perspective was especially interesting to me as it isn't one I read about often. Shattuck makes these women relatable, giving me insights to their plight and allowing me to empathize with them and their sorrow and guilt--even if I didn't always like them or some of their actions and decisions. As in most books of war, not everything ends happily for everyone, but things are wrapped up in a satisfying way that felt authentic to the characters and story. I really enjoyed The Women in the Castle--it is absorbing, unique and it touched my heart. Highly recommended.


Author Notes: Jessica Shattuck is the award-winning author of The Hazards of Good Breeding, which was a New York Times Notable Book and finalist for the PEN/Winship Award, and Perfect Life. Her writing has appeared in the New York Times, New Yorker, Glamour, Mother Jones, Wired, and The Believer, among other publications. A graduate of Harvard University, she received her MFA from Columbia University. She lives with her husband and three children in Brookline, Massachusetts.
Find out more about Jessica at her website and connect with her on Facebook.


Food Inspiration: 

Although much of the story takes place in the thick of war, there is food to be found in The Women in the Castle. Some examples include: At the castle in 1938 there is a party with champagne, potted fish, smoked meats, pork meatballs with parsley sauce, steamed dumplings, asparagus wrapped with ham, jelly molds, pineapple flambe, caviar on toast, pork roasts, apple tortes, and cake. During the war, the castle suffers food shortages but does much better than many with plenty of carrots, cabbage, and potatoes, as well as fresh raspberries, gooseberries, and other fruit in the summer. There is porridge, soup and broth, dried meat, bread, cookies, stollen and plum schnapps, shelled peas, eggs, spinach soup, barley, and pickled vegetables. Several German dishes are mentioned like schnitzel, various sausages and wursts with curry ketchup, pfeffernusse kuchen, kaiserschmarrn and kartoffelpuffer, along with weissbier to drink. Holiday packages from America included oranges, chocolate bars, gum, and Kraft cheese. Finally, a picnic at the castle (a happy day for the characters) featured cold meatballs, potato salad, pickles, fresh plums and cake with raisins.  

Ultimately I went to one of the three most mentioned foods for my inspiration. Along with carrots and potatoes, it seemed like every German garden contained heads of cabbage and dishes like cabbage, potato and carrot soup were a common meal. I looked online for a cabbage dish that sounded good and found a recipe for Sweet Braised Cabbage from Just Like Oma: Quick German Recipes

It seemed simple and interesting with its sweet and sour flavor. Being a meat-free eater, I was going to serve it with trout (a fish mentioned in the book) but then I saw some vegan Field Roast Smoked Apple Sage Sausages and since sausages were also mentioned frequently, I decided to serve them along with the cabbage for a German-inspired dinner. 

Just Like Oma says, "Bayrisches Weisskraut, aka Bavarian Cabbage, comes from the Bavarian region of German. Sauerkraut seems to be the most commonly thought of German cabbage recipe. This, however, is a very easy way how to cook cabbage and is often used as a side dish to accompany many German meals. There's a certain sweet/sourness to this braised cabbage dish that's like eating candy! It really does taste great with almost anything!"

German Sweet Braised Cabbage
Slightly Adapted from Just Like Oma: Quick German Recipes
(Serves 4)

2 Tbsp olive oil
1 onion, sliced
3 Tbsp sugar
1 garlic clove, crushed (I used 3 cloves, roasted garlic)
1/2 large white (green) cabbage, coarsely chopped
salt and pepper
1 tsp caraway seeds (I used 1 Tbsp)
1 cup water or broth (I used veggie broth)
1 Tbsp vinegar or to taste (optional) (I added)

(I added some chopped fresh parsley to serve)
(I thickened the sauce as noted below) 

Heat olive oil in a large pot over medium heat, add the onions and brown slightly--about 6 to 7 minutes. Stir in the sugar and let the onions caramelize, about 10 minutes. Add the cabbage, garlic, caraway seeds, and water or broth to the onions. Season with salt and pepper to taste.

Bring mixture to a boil and simmer, covered, about 30 minutes or until the  cabbage is tender, stirring occasionally and adding extra water or broth if needed. Season with more salt and pepper if necessary and add vinegar to taste if desired.

*Note: To thicken the sauce, dissolve 1 Tbsp corn starch in a bit of cold water. Slowly add just enough to the simmering liquid until it thickens.

Notes/Results: I realize cabbage isn't always a popular food but this preparation is quite good--it has plenty of flavor between the onions, vegetable broth and caraway seeds and the sugar and vinegar give it a lovely balance of sweet and sour tastes that perfectly offset the meaty flavor of the vegan sausages. I love caraway and added extra seeds, as well as thickening my 'sauce' with the cornstarch and adding a bit of parsley for color. Vegan 'meat' substitutes are an infrequent choice for me because I don't always love the texture or the processing, but these Field Roast sausages are not bad--especially when grilled on all sides so the outside is a bit crisp. Of course you can pair this cabbage with regular sausage or anything really. All together, it made for a not-too-heavy, but still satisfying lunch that (vegan sausages aside) ;-) captured the spirit of the book. I will happily make this cabbage recipe again. 

I'm also linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of the "The Women in the Castle" was provided to me by the publisher, Harper Collins, and TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


Sunday, April 16, 2017

Local (Opah) Fish & Shrimp Stew with Garlicky Rouille & Garlic Toasts for #4theloveofgarlic and Souper (Soup, Salad & Sammie) Sundays (+ a Giveaway)

I do loves me some garlic so when the awesome Camilla of Culinary Adventures of Camilla came looking for food bloggers to try the fantastic Garject garlic press from Dreamfarm to create a garlic-filled recipe, and then Melissa's Produce offered us a box full of garlic, I will confess I was in a bit of garlic heaven.

As my posting date fell on a Sunday (Easter Sunday no less) and Sundays mean celebrating soup for Souper Sundays here at Kahakai Kitchen, I knew I had to make a soup or stew with my garlic bounty. 

A couple of years ago, I tried Diana Henry's Nicoise Vegetable Stew with Rouille and I especially loved the garlicky French condiment. I decided to make a seafood stew using local fish (opah {moonfish} in this case), Kauai shrimp and a bounty of vegetables and make a variation of her rouille recipe. 

And of course there was garlic! In addition to the rouille (for which I used elephant garlic, 'roasted' and caramelized in the slow cooker), I added garlic to the stew and served it with the rouille spooned on top of grilled bread toasts, rubbed with a garlic cloves.

Local Fish & Shrimp Stew with Garlicky Rouille & Garlic Toasts
By Deb, Kahakai Kitchen--inspired by Diana Henry
(Makes 6 Servings)

For the Stew:
2 Tbsp olive oil
1 sweet onion, chopped

1 large leek, well-cleaned, trimmed, halved and sliced
2 large stalks celery, chopped
1 large carrot, chopped
2 small fennel bulbs, chopped
3 garlic cloves, crushed

2 Tbsp tomato paste
3 Roma tomatoes, diced
3 sprigs of thyme
2 bay leaves
a pinch of saffron threads

1.5 lbs of baby potatoes--red & yellow mix, halved or quartered depending on size
6 cups vegetable, shrimp or fish stock

8 oz fresh green beans, trimmed and cut into thirds
salt and pepper

2 1/2 lbs of firm, mild fish of choice, chopped and/or shrimp, peeled & deveined--tails removed 

To Serve: 
Garlicky Rouille (recipe below)
Garlic Toasts 

Heat the olive oil in a large, heavy soup pot over medium heat and add the onions, leeks, carrot, celery and fennel and saute for about 10 minutes-stirring occasionally to make sure nothing is sticking. Add the garlic and tomato paste and sauté for another minute, then add the thyme sprigs, bay leaves and saffron threads, and continue sautéing for another minute or two. 

Add the potatoes and the stock and bring to a boil. Reduce stew to a simmer and cook about 10 minutes--until the potatoes start to become tender. Add the green beans and cook another 10 minutes until beans and potatoes are tender. Remove bay leaves and thyme sprig stems. Taste stew and add salt and pepper as desired. 

Bring soup back up to just a boil, add the fish and shrimp and cook about 4-5 minutes until fish and shrimp are opaque and just cooked through. Taste and adjust seasoning as needed.

Serve stew in warmed bowls, topped with garlic toasts and a healthy spoonful of the garlicky rouille as desired. Enjoy!

Note: There is raw egg yolk in this rouille, so I used very fresh, local eggs. (It does make the soup even more special so definitely do it if you can get your hands on good eggs.) If you don't want to use raw eggs, omit egg yolks and olive oil and replace with 1 cup of good mayonnaise. 
Garlicky Rouille
By Deb, Kahakai Kitchen, adapted from Diana Henry
(Makes about 1 cup of Rouille)  

3 large elephant garlic cloves, *roasted until soft & caramelized & garlic pulp squeezed out of paper skins
3 egg yolks
4 tsp tomato paste

2/3 cup olive oil
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
lemon juice to taste
salt and pepper to taste

In a small mixing bowl, add the roasted garlic paste, egg yolks and tomato paste and mix together well. Add the oil, very slowly, just a bit at a time while continuously beating with a fork or hand mixer on low. Mixture should thicken and emulsify--don't add the next bit of oil until the previous oil is incorporated fully and the mixture has thickened.

Add the paprika, cayenne, lemon juice salt and pepper to taste, adjusting the seasoning to your liking. 

(*Slow Cooker Caramelized Elephant Garlic: It was humid out and I didn't want to bother with the oven, so I used the slow cooker. I chopped the clove in half, horizontally and placed it on a large piece of aluminum foil (I used 1 head per piece of foil). I drizzled exposed part of the cloves with olive oil and sprinkled with a bit of salt and pepper and added a few thyme sprigs. I closed up the foil into packets and placed in the slow cooker. I cooked it on low for 7 hours--until garlic was brown, soft and easily squeezed from the skins.)

Notes/Results: OK, this stew is really delicious and well worth the extra effort and steps of making the rouille. The garlic is present but does not overpower and the rouille adds flavor and a creamy texture as it melts into the soup. Roasting the elephant garlic makes it sweeter and more mellow and keeps the rouille from being too pungent. For the toasts, I just brushed the cut baguette with olive oil and toasted it in a grill pan until lightly crisped and browned, then rubbed it lightly with the cut side of a garlic clove. The whole recipe made me happy and made the most of the wonderful garlic we were given. 

About the Garject: I used the Dreamfarm Garject to crush the garlic for the stew and I have been using it for pressing garlic since receiving it. It puts my flimsy old garlic press to shame (probably why I never use that one!) as it is heavy, solid and essentially cleans itself with almost no effort with it's eject button. No peeling cloves or trying to scrub it out afterward. Bliss! It definitely has become a new favorite gadget! (You can see it in action here.)

Many thanks to Camilla for organizing us and to Dreamfarm for the Garject and Melissa's Produce for all of the garlic.

Visit the following blogs and bloggers to see the garlic dishes they created:

The Event Sponsors

You can find Dreamfarm: on the web, on Facebook, on Twitter, and on Pinterest.

You can find Melissa's: on the web, on Facebook, on Twitter, on Pinterest, and on Instagram

*Disclosure: Bloggers received complimentary items from Dreamfarm for the purpose of review and complimentary ingredients from Melissa's Produce for the purpose of recipe development. Dreamfarm also provided prizes for the rafflecopter free of charge. Comments are 100% accurate and 100% our own. We have received no additional compensation for these posts.

The Garject is an amazing tool and there is an opportunity for six readers to win one for themselves: Enter here!

a Rafflecopter giveaway

Now we have some good friends in the Souper Sundays kitchen who shared some delicious dishes last week--so let's have a look!

Ali of Fix Me a Little Lunch made Vegetarian Asparagus Soup and said, "This might be the best tasting recipe I’ve ever made.  I did make my own veggie stock this go around, and highly recommend you do the same. I’ve been gathering mushroom stems, asparagus bits, onion peels, and leftover celery leaves and stems. I throw it all in a freezer bag in the freezer and then make stock once I have a full bag.  The stock gives this soup a really rich flavor.  I also used a leek.  So – it’s a very simple soup: veggie stock, asparagus, a leek, a few chives and some salt."

Judee of Gluten Free A-Z Blog shared Roasted Tomato Carrot Soup and said, "My Roasted tomato carrot soup is perfect. With just 3 major ingredients, it is rich in color, nutrients, and flavor. It takes about 5 minutes to prep the vegetables, 25 minutes to roast them, and 3 minutes to blend the roasted veggies with some vegetable broth. Of course this soup is naturally gluten free as are all of my recipes."

Mahalo to Ali and Judee for joining in this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a Happy Easter and a happy, healthy week!

Friday, April 14, 2017

Pickled Turmeric Eggs

I seldom dye Easter eggs anymore--too much bother--but these Pickled Turmeric Eggs from Heidi Swanson are a fun and easy way to add some sunny color to your Easter or weekday egg snacks and egg-salad sandwiches.

Heidi says, "The turmeric swings some nutritional weight, and brings an electric yellow hue to the outside of each egg. The apple cider vinegar delivers a nice bite and tang to the situation, and also tightens up the texture of the egg. You have to give these a try!"

She also says that you can use them in all sorts of ways. "As a component in a quick lunch you can't go wrong, or to top off a Buddha bowl, or just as a stand-alone snack. You can eat them halved and topped with whatever you have on hand...  or ... grate them on a box grater for a vibrant shredded egg salad. You can also use the shredded version as a protein-boost on top of a green salad, or as the main event on an open-faced sandwich."

Pickled Turmeric Eggs
From Heidi Swanson via
(Makes 6 Eggs)

1 1/3 cup apple cider vinegar
1/2 cup water
2 Tbsp sugar
1 tsp fine grain salt
2 tsp ground turmeric
1/2 onion (or 4 shallots), thinly sliced
1 Tbsp whole peppercorns
6 hard-boiled eggs. peeled (your favorite method--I use this one)
Assorted toppings to serve (as desired): chopped walnuts, scallions, radish, cilantro of other herbs, the pickled onions, or whatever else you like.

Bring the apple cider vinegar, water, sugar, salt, and turmeric together in a small saucepan and bring to a simmer. Stir so the sugar dissolves and remove from the heat.

Place the onion, peppercorns and hard-boiled eggs into a glass quart jar. Pour the vinegar mixture over the eggs and tightly secure the lid. Gently rotaate the jar to shift the onions and peppercorns around.

Refrigerate until cold and for up to 10 days to 2 weeks.

Notes/Results: When I went to grab an onion for this recipe I had one shallot, a Maui sweet onion and a red onion and I picked the one in most need of being used--the red onion. Flavor-wise, it is fine and pickled up nicely but it did muddy the yellow color of the turmeric a bit--giving me a different hue than I think I would have gotten with the lighter shallot or yellow onion. Not a big deal. These eggs are fun--they have a nice bite from the vinegar that I like and are firmer than a regular hard-boiled egg. I think they could be addicting to a hard-boiled egg fan like me. So far, I have just eaten them as a snack. Using some of Heidi's topping suggestions and some of my own, I topped them with smoked sea salt, black pepper, chopped toasted walnuts, fresh cilantro, and some of the pickled onions. Tomorrow I am going to make an egg salad sandwich---I am thinking with some curry mayonnaise and naan bread. ;-) A fun and tasty kitchen experiment that I will happily make again.  

Linking up to I Heart Cooking Clubs where this week's theme is Eggs--our Monthly Featured Ingredient Challenge. You can see the egg dishes that everyone made from our current chef or any of our previously featured chefs by checking out the picture links--here. 
Happy Aloha Friday!