Scott and Marisa whip up some deviled eggs in 2 minutes or less (actually, it took a little longer than 2 minutes, but Scott wasn’t all the helpful). Snag the recipe, and worry no more about the fate of all those Easter eggs.
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From the monthly archives:
March 2008
Here is the recipe from Quick Fork: Evil eggs:
1 dozen eggs, hard boiled, cooled and shelled
1/2 cup mayonnaise
2 teaspoons mustard
salt and pepper to taste
paprika for dusting
Cut eggs lengthwise, remove yolks to bowl and place empty white halves on a plate or platter. Take bowl of yolks and work in mayonnaise and mustard with a fork until it is creamy and fairly smooth. Adjust the amount of mayonnaise according to your consistency preference, I prefer a fairly stiff yolk mixture, so I use less. Add salt and pepper to taste.
Fill hollow whites with a spoonful of yolks. You can also do this with a piping bag, but I prefer the rustic look that spooning it in gives. Top with a sprinkling of paprika and serve.
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Join Scott and Marisa as they cook up three different kinds of Mac and Cheese during Fork You Live at Foster’s.
Get all three recipes here.
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Cheddar and Mozzarella Mac & Cheese
1 pound of small macaroni, cooked until al dente
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk
½ pound grated white cheddar cheese
½ pound grated yellow cheddar cheese
1 pound grated mozzarella
Salt and pepper to taste
In a large bowl, mix grated cheeses. Reserve ¼ of cheese in a small bowl for topping. In a medium saucepan, melt butter and whisk in flour until it browns slightly. Slowly pour in milk, whisking the whole time, until the mixture is fairly smooth and starts to thicken. Then beginning whisking in cheese until it is all melted. Add salt and pepper to taste. In a large bowl, toss the macaroni together with the cheese sauce until combined. Pour into baking dish and top with reserved cheese. Bake uncovered at 350 degrees until cheese on top starts to bubble and brown.
Chevre and Shepherd Mac & Cheese
1 pound of small macaroni, cooked until al dente
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk
1 large tube of Chevre (soft goat cheese)
¾ pound of grated Basque Shepherd’s cheese
½ cup Parmesan
½ cup bread crumbs
1 tablespoon olive oil
1 sweet onion, finely diced
2-3 sprigs thyme, leaves removed
Salt and pepper to taste
In a large sauté pan, cook the onions in the olive oil until the brown. Add thyme, salt and pepper. In a medium saucepan, melt butter and whisk in flour until it browns slightly (make a roux). Slowly pour in milk, whisking the whole time, until the mixture is fairly smooth and starts to thicken. Add chevre and whisk until it melts in. Repeat that step with the grated Basque cheese. Take off heat and add the sauteed onions into the cheese mixture. In a large bowl, mix drained macaroni with the cheese/onion sauce. Pour into a baking dish. In a small bowl, mix the bread crumbs together with the Parmesan cheese. Stir to combine and sprinkle over the top of the macaroni and cheese. Bake at 350 degrees until the top start to brown.
Classic Velveeta Mac & Cheese
Follow package directions!
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