pantone801

Escargot baked in Pasta Shells

// February 12th, 2012 // No Comments » // hors d'oeuvres

I am really catching up on blog posts today! We made these over Christmas and they were divine! I got the idea of using pasta shells from a Chef friend-of-a-friend in Canberra, who suggested cooking them like this. (more…)

Bacon and Cheese Deviled Eggs

// January 15th, 2012 // 1 Comment » // hors d'oeuvres

I made these for a party last night and they were delicious. I’d like to see devilled eggs make a comeback, and love their 70′s kitschiness. Did you know they are also called Eggs Mimosa, that they originated in Rome, and that in Hungary the yolks are mixed with bread soaked in milk. Wikipedia has a lot of other information including how they got their name.

The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

This recipe is from last years Saveur 100 (Number 135)

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