There's Plenty of Room
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| The tree is up! It's the holidays! |
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| Dogs get couch priority. This seat is taken. |
Maybe it's because I remember (fondly) Thanksgivings and Christmases at my Grandparents house. Cousins, Aunts, Uncles, the whole family, jammed inside of a house not meant to hold so many bodies. But it did and we were happy. Kids on the floor, men-folk watching football, plates and bodies over-flowing. That's just how it's always been and a 'quiet holiday' sounds absolutely dreadful to me.
During the craziness that happens at this time of year, it is important, especially when you have a crowd, to have some recipes that are fairly simple to make, but still impress. I have a couple for you that do just that. Enjoy!
Soy and Sriracha Deviled Eggs
Serves 12
*Adapted from Food and Wine
These eggs are super flavorful - savory and salty and a touch spicy. They are a jazzed up way to serve deviled eggs (a favorite at every holiday party!) And a perfect snack with some bubbly!
Ingredients
1 dozen large eggs
2 cups soy sauce
1/2 cup sake
6 star anise pods
1/2 cup chopped scallions
1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger
1/4 cup snipped chives
1 tablespoon Sriracha
1/4 cup plus 1 tablespoon mayonnaise
2 teaspoons dijon mustard
Ingredients
1 dozen large eggs
2 cups soy sauce
1/2 cup sake
6 star anise pods
1/2 cup chopped scallions
1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger
1/4 cup snipped chives
1 tablespoon Sriracha
1/4 cup plus 1 tablespoon mayonnaise
2 teaspoons dijon mustard
Prep
1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours and no more than 8 hours, (the longer you leave them in, the more the soy mixture will penetrate.)
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, mustard and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and serve.
Sausage, White Bean, and Broccoli Rabe Gratin
Serves 4
1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours and no more than 8 hours, (the longer you leave them in, the more the soy mixture will penetrate.)
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, mustard and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and serve.
Sausage, White Bean, and Broccoli Rabe Gratin
Serves 4
The weeks go by quickly during the holidays, here's an easy to execute meal that's perfect for the mid-week rush. Serve with a green salad and a glass of red wine.
Ingredients
3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), sliced
1 medium shallot, chopped
5 cloves garlic, minced
1 tablespoon chopped thyme
1 bunch broccoli rabe, chopped
½ cup chicken broth (or more)
2 15-ounce cans cannellini beans, drained
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup bread crumbs
⅓ cup grated Parmesan
Prep
1. Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
2. In a large skillet, over medium-high heat, cook the sausages until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the shallot to skillet and cook until translucent, about 3 minutes. Stir in the garlic and thyme and cook 1 minute more. Add the broccoli rabe, a handful at a time, stirring until slightly wilted. Stir in the broth (adding more if the dish seems dry), beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
3. In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.
Ingredients
3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), sliced
1 medium shallot, chopped
5 cloves garlic, minced
1 tablespoon chopped thyme
1 bunch broccoli rabe, chopped
½ cup chicken broth (or more)
2 15-ounce cans cannellini beans, drained
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup bread crumbs
⅓ cup grated Parmesan
Prep
1. Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
2. In a large skillet, over medium-high heat, cook the sausages until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the shallot to skillet and cook until translucent, about 3 minutes. Stir in the garlic and thyme and cook 1 minute more. Add the broccoli rabe, a handful at a time, stirring until slightly wilted. Stir in the broth (adding more if the dish seems dry), beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
3. In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.
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