So, Yes!Chef! has returned home from Boston and he is feeling like cooking up some goodness again. (Everyone at the Schmautzhaus says Huzzah!) And, boy, is recipe a great way to come back. The salmon was crispy on the outside and creamy and fresh on the inside. The sauce was sublime. It had everything I like: lemon, capers and basil. All of it sitting on a bed of fresh spinach. It was the perfect meal after a longish walk with Obie T. Dogg in beautiful Lake Tahoe.
“There is a saying in Baltimore that crabs may be prepared in fifty ways and that all of them are good.”- H. L. Mencken
It seems whenever I take cooking into my own hands, things go awry, no matter how closely I follow the directions. Such was the case yesterday when I decided to make some simple Deviled Eggs.
My kids are grown now but they still come over for all the major holidays and birthdays. I don’t color eggs anymore and I kind of miss that little ritual. However, I found a nifty little trick of coloring the egg whites after they are cooked and shelled and thought that would be a fun thing to do.