The Bistro Burger

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Remember the days when a hamburger was simply ground beef flattened to about the depth of a pancake, a slice of processed cheese, and condiments were simply store-bought ketchup, mustard, and sweet pickle relish all sandwiched between a soggy bakery bun?

Today, burgers are becoming more gourmet and creative. Indeed, some border on works of art and can be towering structures!  Specially created burger sauces, unique relishes, specialty meats, and gourmet cheeses are now common ingredients on burgers.  And, of course, there are several different ways a burger can be cooked. Sometimes, as in the case of my recipe, more than one cooking method is used to cook the burgers.  All this to say that the benchmark on burger creativity has now been raised to a new level.

Hamburger
“The Bistro Burger” on a Gluten-Free (GF) Hamburger Roll

When I am developing any recipe, the first thing I think about is what flavors will play well together and be pleasing to the palate.  As far as I’m concerned, it’s not about how many ingredients are included in the burger or how big or tall the burger is but rather it’s about the quality of ingredients and their ability to blend well and compliment each other.

I don’t personally like a whole lot of ingredients on my burger or ones that are, well, just plain wonky and don’t blend well with the beef.  If there are too many ingredients, I find it hard to detect any discernible flavour and, for my taste, they detract from the burger experience.  I still need to taste the beef! Any additions should only enhance, not smother or mask, the beefy flavor.

"The Bistro Burger"
“The Bistro Burger”

My burger creation aims to strike the middle ground through the chosen selection of ingredients and a carefully-tested cooking method. In my view, there are two challenges with burger creation. The first challenge is to cook the burger perfectly so it is moist and juicy. The second challenge is to maintain, not mask, the flavor of the meat itself and to choose toppings with flavors that play well with, and bring out the savoriness of, good quality beef.

Now, that is not to say that new flavours cannot be introduced into burgers or that the types of ingredients typically associated with burgers cannot be prepared in different ways to “up” the calibre of the burger – onions can be carmelized or be in the form of jam, sauces can blend complimentary flavors, and veggies can be marinated. Other ingredients, such as the traditional bacon, can be replaced with alternatives such as prosciutto which can be eaten raw or candied. Fresh fruit can be added to infuse some sweetness to the burger and counter the savory flavour of the meat.

When I was creating this burger recipe, I had five (5) objectives in mind:

  • Recipe would be adaptable for those with a gluten intolerance/sensitivity;
  • Hamburger would include sauces and the relish made from my own recipes;
  • To the extent possible, locally-produced products, including the beef, would be used; (ingredient sources listed at end of posting)
  • Ingredients would be chosen for their ability to play well together and be pleasing to the palate; and
  • The resulting hamburger would be both eye appealing and appetizing.

The following is my recipe for a tasty beef burger that uses my own recipe creations for sauces and relish most of which were previously posted on this food blog.  Also, to the extent possible, I have used locally-produced products. Following the recipe below, you will find some of my hints for burger making along with some explanations of my choices of ingredients in this burger.  At the bottom of this posting, you will also find a printable version of the recipe.

The Bistro Burger

The Bistro’s Burger Sauce

Ingredients:
1/3 cup mayonnaise
2½ tbsp pure maple syrup
2 tbsp ketchup
2 tbsp rhubarb relish
1½ tsp Dijon mustard
1 tsp garlic powder
1½ tbsp. sour cream
½ tsp onion salt
Salt and pepper, to taste

Yield: Apx. 1 cup

Frozen Flavor Burst Logs

Ingredients:
2 tbsp butter, softened at room temperature
2½ tsp mustard (Dijon or sweet)
2 tbsp finely grated Parmesan Cheese
1½ tsp dried parsley
Yield: Apx. 6 Logs

 Burger Patties:

Ingredients:
1 lb ground chuck (apx 80:20 ratio meat-to-fat content)
¼ cup finely grated Parmesan cheese
2 tbsp Blueberry Barbeque Sauce
1½ tbsp maple syrup
½ tsp onion salt
¼ tsp garlic salt
2 tsp dry onion soup mix
Pinch cayenne pepper
Salt and pepper, to taste
1 egg, lightly beaten
¼ cup+ medium-ground bread crumbs

Yield:  Apx. 6 patties

Cooking oil
Blueberry Barbeque Sauce
6 hamburger rolls of choice
The Bistro’s Burger Sauce
Rhubarb Relish
Cheddar Cheese Slices
Red Onion
Tomato
Bread and Butter Pickles
6 thin slices Proscuitto
Maple Syrup and Brown Sugar (for candying the Proscuitto and pineapple)
Fresh pineapple, sliced between 1/8” and ¼” thick

Method:

For the Bistro Burger Sauce, mix all ingredients together well. Store in tightly sealed jar.  Refrigerate for up to one week.

For the Frozen Flavour Burst Logs, combine the butter, mustard, Parmesan Cheese, and parsley together. In teaspoon measures, portion out the mixture and shape into small logs or disk shapes. Place on plastic-lined tray and freeze for about 30 minutes.

Preheat oven to 375°F and panini grill to medium-high setting.

For the Burger Patties: In large bowl, mix all burger ingredients just until combined, adding more bread crumbs if necessary to achieve desired consistency.

Measure the meat mixture into six (6) equal portions (apx. 4 oz each). With hands, gently and loosely clump together the meat and enclose one frozen flavour burst log into centre of each burger and surround it with meat mixture.  Shape into patties that are apx. 1” thick (or to desired thickness to match size of hamburger roll). Refrigerate for one hour before cooking to allow patties to firm up and give flavours time to blend.

Heat 1½ – 2 tbsp cooking oil in frypan over medium high heat.  Sear burgers, two minutes each side. Do not press down on the burgers.  Remove from frypan and brush Blueberry Barbeque Sauce over both sides of burgers and transfer to greased wire rack suspended over baking pan (to catch any drips).  Bake in pre-heated oven until desired doneness is reached, adding the cheese slices to the burgers for the last minute of baking.

To candy the prosciutto – mix together 2 tbsp maple syrup with 2 tbsp. brown sugar.  Lightly brush each thin slice of prosciutto with the mixture, being careful not to tear the delicate meat. Place over greased wire rack suspended over baking pan. Bake in 375° oven for apx 7-10 minutes or until prosciutto is browned and starts to become crispy.

Fresh pineapple slices can be added to the burgers without glazing them. However, to glaze the pineapple slices, mix together 2 tbsp maple syrup with 2 tbsp brown sugar. Lightly brush mixture on both sides of each pineapple slice and place slices on panini grill (set at medium-high) and press grill top down on to pineapple slices and grill on medium-high for about 1-2 minutes, or until pineapple is heated and has grill marks.

To assemble burgers:

Select hamburger rolls of choice and split in half, horizontally.  Butter each half and, if desired, toast on grill or in oven.  Slather a generous helping of burger sauce on the bottom half of each roll. Add lettuce and then the burger.  Add pickles, sliced tomato, onion, candied prosciutto, rhubarb relish, and maple glazed pineapple. Place the top halves of the rolls on each burger and garnish each with a chunk of fresh pineapple and a cherry tomato.  Serve with your favorite side salad or home fries.

Yield:  Apx. 6 – 4oz burgers.

Burger-Making Hints and Additional Information on The Bistro Burger Ingredients

 

Meat

To get the juicy burger, there needs to be some fat mixed in with the meat. While I normally choose extra lean ground beef for recipes, the one exception I make to that is for burgers. The general standard is a ratio of 80:20 meat-to-fat content. My preference is to use ground chuck that is freshly ground by my local butcher while I wait. Burgers are no different than any other food – fresh is always best!

To get a really tasty burger, I like to enhance the meat with additional flavour, moisture, and some sort of binding agent(s).  For mine, I enhanced the flavour with some grated Parmesan cheese, onion and garlic salts, dry onion soup mix, cayenne pepper, salt, and pepper.  To give additional moisture (and flavor) to the burger, I used some of my blueberry barbeque sauce  along with maple syrup (I used a chipotle and lemon grass infused syrup but plain maple syrup works well, too). Medium-grind bread crumbs add structure to the burger and help hold it together along with the addition of an egg. Don’t use fine bread crumbs that would typically be used to bread chicken, for example, as these are too fine and won’t add the needed structure and stability to the burger that coarser bread crumbs will provide. As well, if the bread crumbs are too fine, it will take too many which changes the texture of the burger. To make the recipe gluten-free, use gluten-free breadcrumbs.

To give an extra burst of flavor in each burger, I mix butter, mustard, finely grated parmesan cheese, and parsley together and, using a teaspoon measure, portion out and form the mixture into small logs or disks which I freeze for about 30 minutes. As I am forming each patty, I enclose one of the flavor burst logs in the centre, surrounded by the meat. As the burger cooks, it melts the flavour log and releases and distributes the flavour burst inside each burger.

When forming the burger patties, it is very important not to over knead the meat or the result will be a tough burger.  It’s the same principle as applies to pastry or biscuit dough – too much kneading and you won’t have a tender product. Basically, just loosely clump together the burger mixture with your hands and form it into a disk shape.  Resist the urge to pack the meat tightly or press down/flatten the patties as this, too, will create a tough burger.

The standard pre-cooked weight of each of my hamburger patties is approximately 4 oz and each one is about 1” thick.

Onions

My preference, if using raw onion on the burger, is to use red onions for both their flavour and color.  Other options include fried or carmelized onions or even onion jam. While carmelized onions and onion jam are tasty, they don’t necessarily go with all burgers. The other ingredients and, particularly, the relishes or sauces used (and how many) will dictate the best way to present onions in the burger.

Sauce

A good sauce enhances the flavour of the burger. I use my own recipe made with mayonnaise, maple syrup, ketchup, rhubarb relish, mustard, sour cream, and some garlic and onion seasoning. This sauce contains the traditional condiments of mustard and ketchup but blends them with other complimentary flavours. The result is a colorful and tasty orange sauce. Truffle ketchup adds an “earthy” flavor to this sauce but it is an acquired taste. Any variety of tomato ketchup will work just fine.

Relish

Traditionally, a sweet pickle relish has been used on burgers. However, to bring out the savory meat flavour, I am using my own recipe for rhubarb relish. You can access my recipe here. This relish works well with the other ingredients in this burger and ties in with the flavor of the sauce so I’m not introducing another flavor to confuse the taste buds.  The sweetness of the rhubarb relish effectively counters, but blends in a positive way with, the savory flavour of the beef.

Rhubarb Relish
Rhubarb Relish

Cheese

Choose a cheese that melts well like a good quality cheddar, for example.  I’m using COWS Creamery Extra-Old Cheddar produced here on PEI where it has been aged for at least two (2) years.  This is a high quality cheese with rich, deep flavour that really compliments the beef well. The cheese has a firm texture and is a slower melting cheese. In fact, as it melts, it forms almost a second sauce on the burger and has a lovely tangy bite to it.

Prosciutto

While traditionally eaten raw, I have chosen to candy the prosciutto with a mixture of brown sugar and maple syrup. All I did for this process was very lightly brush both sides of the prosciutto with the mixture, lay it over a greased wire rack suspended over a baking pan, and bake it in a 375°F oven for apx 7-10 minutes, just until it is browned and crispy.  This gives both flavor and a crunchy texture to the burger.

Barbeque Sauce

I used my own Blueberry Barbeque Sauce (recipe here) for my burgers.  This dark barbeque sauce adds both flavor and a rich, deep color to the burger.

Blueberry Barbeque Sauce
Blueberry Barbeque Sauce

Lettuce

Bright green lettuce adds great color to burgers.  Choose a “sturdy” lettuce for burgers, such as that found on head lettuce (e.g. Boston lettuce).  These are strong leaves that don’t tend to wilt so quickly as, for example, delicate lettuce leaves like the mesclun mix, when they come into contact with hot burgers.

Pickles

My preference for pickles in the burger are sweet homemade bread and butter pickles (get my recipe here).

Bread and Butter Pickles
Bread and Butter Pickles

These are a lovely, crisp pickle and their acidity plays off sweetness of any fruit added to the burger as well as the sauce.  Pickles contribute a bit of sweet tang to the burger experience.

Pineapple

I like to add some sweetness to my burgers by adding a slice of fruit such as pineapple.  The choice of fruit, however, has to be one that, structurally, is strong enough to hold together in the burger.  I have chosen pineapple for this burger as it “holds its own” and pairs very well with the rhubarb relish and blueberry barbeque sauce.  I cut the pineapple slice between 1/8” and ¼” thick, brush some of the brown sugar and maple syrup glaze on it, and grill it on my panini grill for a few minutes – just long enough for the pineapple to warm up and release its natural sweetness and get those wonderful grill marks that are very attractive.

"The Bistro Burger"
“The Bistro Burger”

Hamburger Rolls

There are so many options for hamburger rolls – too many to list.  I prefer ones that are not too soft as they quickly become soggy when the burger ingredients are added to the point that they sometimes break down before the burger even reaches the table.  The hamburger rolls used in the photos in this posting are gluten-free homemade rolls. Whatever variety of rolls are chosen, they should be size-appropriate in relation to the burger – i.e., the patty should not extend beyond the sides of the roll but neither should it look like a little meatball in the center of the roll.

Cooking the Burger

There are a multitude of ways in which burgers can be cooked – grilled, broiled, sautéed, barbequed, fried, baked or, sometimes, a combination thereof. I recommend cooking them to your personal preferred method.  For the ones in the photos in this post, I seared the burgers over medium-high heat in a heavy-bottomed frypan for 2 minutes on each side, without touching them and never flattening them.  Any time a burger is pressed down when it is being cooked, it squeezes out the juices in the burger, resulting in a dry, tough burger.

After the searing process is complete, I remove the burgers from the pan and brush both sides with the blueberry barbeque sauce. I then transfer the burgers to a greased wire rack suspended over a baking pan (to catch any drips) and finish cooking the burgers in a 375°F oven. Placing the burgers on a cooking rack allows the heat and air to circulate around the burgers resulting in more even cooking. I am a big fan of using meat thermometers and I do use one when cooking the burgers so they are cooked to my personal preference.

Side Dishes

The most common side dishes served with burgers are fries.

"The Bistro Burger" with Homemade Fries
“The Bistro Burger” with Homemade Fries

However, salads with vinaigrettes also work well as side dishes to burgers.

"The Bistro Burger" with a Side Salad
“The Bistro Burger” with a Side Salad

Wine Pairing

While a robust red wine or a beer are often paired with a burger, I have chosen to pair this one with Villa Bianchi’s Verdicchio Dei Castelli Di Jesi (Italy 2014). Pairing a white wine with a beef burger works so long as the wine chosen has a high degree of acidity to counter the protein and fat of the burger (not that my burger is a “fatty” one!). With floral and citrus notes along with a hint of almond, this Verdicchio is fresh and crisp and I found it compliments this burger nicely.

"The Bistro Burger"
“The Bistro Burger”

Bon Appetit!

The Bistro Burger

Yield: Apx. 6 servings

Serving Size: 4 oz

A delectable burger that combines flavours complimentary to savory beef

Ingredients

  • The Bistro’s Burger Sauce
  • 1/3 cup mayonnaise
  • 2½ tbsp pure maple syrup
  • 2 tbsp ketchup
  • 2 tbsp rhubarb relish (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
  • 1½ tsp Dijon mustard
  • 1 tsp garlic powder
  • 1½ tbsp. sour cream
  • ½ tsp onion salt
  • Salt and pepper, to taste
  • Yield: Apx. 1 cup
  • Frozen Flavor Burst Logs:
  • 2 tbsp butter, softened at room temperature
  • 2½ tsp mustard (Dijon or sweet)
  • 2 tbsp finely grated Parmesan Cheese
  • 1½ tsp dried parsley
  • Yield: Apx. 6 Logs
  • Burger Patties:
  • 1 lb ground chuck (apx 80:20 ratio meat-to-fat content)
  • ¼ cup finely grated Parmesan cheese
  • 2 tbsp Blueberry Barbeque Sauce (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
  • 1½ tbsp maple syrup
  • ½ tsp onion salt
  • ¼ tsp garlic salt
  • 2 tsp dry onion soup mix
  • Pinch cayenne pepper
  • Salt and pepper, to taste
  • 1 egg, lightly beaten
  • ¼ cup+ medium-ground bread crumbs
  • Yield: Apx. 6 patties
  • Cooking oil
  • Blueberry Barbeque Sauce
  • 6 hamburger rolls of choice
  • The Bistro’s Burger Sauce
  • Rhubarb Relish
  • Cheddar Cheese Slices
  • Red Onion
  • Tomato
  • Bread and Butter Pickles (for recipe, visit My Island Bistro Kitchen's "Recipe" page)
  • 6 thin slices Proscuitto
  • Maple Syrup and Brown Sugar (for candying the Proscuitto and pineapple)
  • Fresh pineapple, sliced between 1/8” and ¼” thick

Instructions

  1. For the Burger Sauce, combine all ingredients in a jar and mix well. Store in refrigerator, for up to 7 days.
  2. For the Frozen Flavour Burst logs, combine the butter, mustard, Parmesan Cheese, and parsley together. In teaspoon measures, portion out the mixture and shape into small logs or disk shapes. Place on plastic-lined tray and freeze for about 30 minutes.
  3. Preheat oven to 375°F and panini grill to medium-high setting.
  4. For burger patties: In large bowl, mix all burger ingredients just until combined, adding more bread crumbs if necessary to achieve desired consistency.
  5. Measure the meat mixture into six (6) equal portions (apx. 4 oz each). With hands, gently and loosely clump together the meat and enclose one frozen flavour burst log into centre of each burger and surround it with meat mixture. Shape into patties that are apx. 1” thick (or to desired thickness to match size of hamburger roll). Refrigerate for one hour before cooking to allow patties to firm up and give flavours time to blend.
  6. Heat 1½ - 2 tbsp cooking oil in frypan over medium high heat. Sear burgers, two minutes each side. Do not press down on the burgers. Remove from frypan and brush Blueberry Barbeque Sauce over both sides of burgers and transfer to greased wire rack suspended over baking pan (to catch any drips). Bake in pre-heated oven until desired doneness is reached, adding the cheese slices to the burgers for the last minute of baking.
  7. To candy the prosciutto – mix together 2 tbsp maple syrup with 2 tbsp. brown sugar. Lightly brush each thin slice of prosciutto with the mixture, being careful not to tear the delicate meat. Place over greased wire rack suspended over baking pan. Bake in 375° oven for apx 7-10 minutes or until prosciutto is browned and starts to become crispy.
  8. Fresh pineapple slices can be added to the burgers without glazing them. However, to glaze the pineapple slices, mix together 2 tbsp maple syrup with 2 tbsp brown sugar. Lightly brush mixture on both sides of each pineapple slice and place slices on panini grill (set at medium-high) and press grill top down on to pineapple slices and grill on medium-high for about 1-2 minutes, or until pineapple is heated and has grill marks.
  9. To assemble burgers:
  10. Select hamburger rolls of choice and split in half, horizontally. Butter each half and, if desired, toast on grill or in oven. Slather a generous helping of burger sauce on the bottom half of each roll. Add lettuce and then the burger. Add pickles, sliced tomato, onion, candied prosciutto, rhubarb relish, and maple glazed pineapple. Place the top halves of the rolls on each burger and garnish each with a chunk of fresh pineapple and a cherry tomato. Serve with your favorite side salad or home fries.
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"The Bistro Burger"
“The Bistro Burger”

Ingredient Sourcing:

Burger Sauce – my own homemade recipe
Blueberry Barbeque Sauce – my own sauce recipe made with blueberries from Murray’s U-pick in North Tryon, PEI
Ground Beef Patty – ground chuck, sourced from KJL Meats in Charlottetown, PEI. I had the butcher grind the beef especially to my personal specification using a ratio of approximately 20% fat to 80% meat to give that juicy burger result.
Cheese – COWS Extra-old Cheddar from COWS Creamery, North River, PEI
Bread and Butter Pickles – my own homemade recipe made with cucumbers from Balderston’s Farm Stand, Stratford, PEI
Tomatoes – organic, from the greenhouses of the Schurman Family Farm in Spring Valley, PEI
Rhubarb Relish – my own homemade recipe made with rhubarb from my garden

 

Vintage Tomato Soup Layer Cake

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By now, if you are a regular follower of my food blog, you have probably detected that I like vintage foods and those that could be called comfort foods.

I grew up with tomato soup cake as standard fare in the household. It’s such a simple cake and, while it may seem bizarre to add a can of tomato soup to cake batter, it’s really tasty when some spices are added. The tomato soup cake my mother used to make was always a single layer (and always made in the pyrex glass 8″ square baking pan). It was never frosted and was generally considered to be an “every day cake” as opposed to a cake for a special occasion.  My mother’s cake was rather dense in texture and contained no eggs. Spices consisted of cinnamon and cloves.

Tomato Soup Cake
Tomato Soup Cake

I have used my mother’s recipe as inspiration but have completely revamped the recipe to turn this cake into a more decadent dessert.  I’ve added eggs for lightness, moisture, and a tender crumb and added some molasses and a small amount of nutmeg for added flavour.  A hefty dose of cream cheese frosting takes a plain old basic cake to new heights. On top of great flavour, the cake has a beautiful rusty-orange color.

Tomato Soup Cake
Tomato Soup Cake

I bake this cake in two 8″ round pans and the batter will rise to the very top of each pan.  Nine-inch (9″) round pans can also be used but the cakes will obviously not be quite as thick and the baking time will need to be adjusted as they will take slightly less time to bake than the 8″ cakes.  I highly recommend using bake even strips, dampened and wrapped snugly around each pan – these help to keep cakes even as they bake as opposed to tops that have peaks and valleys.  These strips really do make a difference.  That said, though, there is usually some leveling that still has to take place on the cakes and, for this, I recommend a cake leveler or, alternatively, you can use a serrated knife.  Make sure both cakes are the same height and that any loose crumbs are brushed from the cakes before frosting.

Tomato Soup Cake
Tomato Soup Cake

(Printable recipe follows at end of post)

Tomato Soup Layer Cake

Ingredients:

2¼ cups all-purpose flour

2¾ tsp baking powder

1 tsp baking soda

½ tsp salt

1½ tsp cinnamon

½ tsp cloves

¼ tsp nutmeg

⅔ cup shortening, softened to room temperature

1⅓ cups sugar

2 large eggs (at room temperature for 15-20 minutes)

1 – 10 oz can tomato soup

2 tbsp milk

2 tbsp molasses

Method:

Preheat oven to 350°F and position rack in center of oven.

Prepare two 8” round cake pans by greasing the pans and lining the bottom of each pan with parchment paper .

In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In large bowl with mixer set at medium speed, cream the shortening and sugar together until well blended.  Add eggs, one at a time, beating well after each addition.

In a separate bowl or large measuring cup, combine the tomato soup, milk, and molasses.

Add the dry ingredients to the creamed mixture alternately with the liquid ingredients, starting and ending with the flour mixture.  Beat well after each addition, scraping bottom and sides of bowl with rubber spatula as necessary to ensure all dry ingredients are incorporated.  Finally, beat batter one additional minute at medium-high speed.

Divide batter equally between the two prepared pans, spreading evenly.  Bake for apx.  38-40 minutes or until cake tester inserted into center of a cake comes out clean and cake springs back to a light finger touch.  Transfer cakes to wire rack and let cool in pans for 10 minutes. With the edge of a small flat-edged paring knife, gently loosen edges of each cake from the pans.  Invert cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.

Yield: 1 – 8” layer cake, apx. 10-12 servings

 

Cream Cheese Frosting

Ingredients:

8 oz cream cheese, softened to room temperature

½ cup butter or margarine, softened

2 tsp vanilla

2 tsp milk

1 lb sifted icing (confectioner’s/powdered) sugar (weighed after sifted)

Method:

With mixer set at medium speed, beat cream cheese and butter or margarine until creamy and well-blended.  Beat in vanilla and milk.  Add about one-third of the icing sugar.  Beat well to blend.  Add remaining icing sugar in two separate additions, beating well after each addition and scraping bowl often with rubber spatula to ensure sugar is well blended into creamed mixture.  Beat for 1-2 minutes longer until frosting is smooth, light, and fluffy.

Yield:  Enough to fill and completely frost 1 – 8” or 1 – 9” layer cake.

To assemble cake:

Even each cake top by using a cake leveler or serrated knife, ensuring both cakes are the same height. Lightly brush away any loose crumbs remaining on the sides of the cakes.  Sandwich together the two cake layers with a generous amount of cream cheese frosting.  With the remaining frosting, cover the top of cake and, if desired, the sides or, alternatively, leave the sides without frosting for a more rustic looking cake.

Tomato Soup Cake
Tomato Soup Cake

Vintage Tomato Soup Layer Cake

Yield: 1 - 8" layer cake, apx. 10-12 servings

A moist and flavorful spice cake with a tender crumb

Ingredients

  • 2¼ cups all-purpose flour
  • 2¾ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp cloves
  • ¼ tsp nutmeg
  • 2/3 cup shortening, softened to room temperature
  • 1 1/3 cups sugar
  • 2 large eggs (at room temperature for 15-20 minutes)
  • 1 – 10oz can tomato soup
  • 2 tbsp milk
  • 2 tbsp molasses
  • Frosting:
  • 8 oz cream cheese, softened to room temperature
  • ½ cup butter or margarine, softened
  • 2 tsp vanilla
  • 2 tsp milk
  • 1 lb sifted icing (confectioner’s/powdered) sugar (weighed after sifted)

Instructions

  1. Preheat oven to 350°F and position rack in center of oven.
  2. Prepare two 8” round cake pans by greasing the pans and lining the bottom of each pan with parchment paper.
  3. In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  4. In large bowl with mixer set at medium speed, cream the shortening and sugar together until well blended. Add eggs, one at a time, beating well after each addition.
  5. In a separate bowl or large measuring cup, combine the tomato soup, milk, and molasses.
  6. Add the dry ingredients to the creamed mixture alternately with the liquid ingredients, starting and ending with the flour mixture. Beat well after each addition, scraping bottom and sides of bowl with rubber spatula as necessary to ensure all dry ingredients are incorporated. Finally, beat batter one additional minute at medium-high speed.
  7. Divide batter equally between the two prepared pans, spreading evenly. Bake for apx. 38-40 minutes or until cake tester inserted into center of a cake comes out clean and cake springs back to a light finger touch. Transfer cakes to wire rack and let cool in pans for 10 minutes. With the edge of a small flat-edged paring knife, gently loosen edges of each cake from the pans. Invert cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.
  8. Frosting:
  9. With mixer set at medium speed, beat cream cheese and butter or margarine until creamy and well-blended. Beat in vanilla and milk. Add about one-third of the icing sugar. Beat well to blend. Add remaining icing sugar in two separate additions, beating well after each addition and scraping bowl often with rubber spatula to ensure sugar is well blended into creamed mixture. Beat for 1-2 minutes longer until frosting is smooth, light, and fluffy.
  10. To assemble cake:
  11. Even each cake top by using a cake leveler or serrated knife, ensuring both cakes are the same height. Lightly brush away any loose crumbs remaining on the sides of the cakes. Sandwich together the two cake layers with a generous amount of cream cheese frosting. With the remaining frosting, cover the top of cake and, if desired, the sides or, alternatively, leave the sides without frosting for a more rustic looking cake.
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Tomato Soup Cake
Tomato Soup Cake

Rich and Hearty Goulash Soup

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Rich and Hearty Goulash Soup
Rich and Hearty Goulash Soup

For many years, I have been making this hearty soup known as Goulash.  It’s a well-filled soup and is a very filling one! Good any time of the year, this soup is especially tummy-warming on cold days.

This soup is not difficult to prepare but there are vegetables to chop which does take a bit of time.  I have weighed the main ingredients in this recipe because I find that recipes that call for ingredients in bulk form such as 1 onion or 2 carrots or 2 stalks of celery are not very helpful, particularly for less experienced cooks.  For example, is the onion big or small? Does the recipe developer mean to use 1/4 cup, 1/2 cup, 3/4 cup, or 1 cup of onion? Then, of course, there is always the issue of how finely chopped the onion is meant to be – it takes a lot more onion that is finely chopped to fill a cup measure than it does if the onion is coarsely chopped. So, to simplify things and to help ensure success when making this soup, I am using weight as the main measurement for many of the ingredients. I use my digital kitchen scales all the time and could not get along without them.

My recipe calls for extra lean ground beef; however, if you prefer to use cubed stew beef, that also works in this dish.  I recommend, the first time making this soup, to make it exactly according to the amount of spices the recipe calls for then, next time, if you want it a bit more or less spicy, adjust the quantities accordingly.  The recipe also calls for tomato truffle ketchup.  If you can’t find this in your area, you can certainly substitute regular tomato ketchup; however, the truffle ketchup has earthy undertones that do contribute to the flavour of this rustic soup.

Rich and Hearty Goulash Soup
Rich and Hearty Goulash Soup

The beef broth/tomato base for this soup is incredibly tasty so it makes it a great soup to serve in a hollowed out bread bowl.  Break apart the bowl as you eat the soup and use the bits of bread to soak up the tasty juice of the soup.

Rich and Hearty Goulash Soup
Rich and Hearty Goulash Soup

This is a main meal, full deal kind of soup!

Rich and Hearty Goulash Soup
Rich and Hearty Goulash Soup

 

(Printable version of recipe follows at end of posting)

Rich and Hearty Goulash Soup

Ingredients:

2-3 tbsp. olive oil

5 oz. celery, chopped (apx. 2 stalks or 1 cup)

7 oz carrots, peeled and diced (apx. 2 carrots or 1½ cups)

5 oz. onion (1 cup – 1 large onion)

7 oz rutabaga, peeled and diced (apx. 1½ cups)

2 oz parsnip, peeled and thinly sliced (apx. 2/3 cup)

3 cloves garlic, minced

1 tbsp Italian seasoning

1 tbsp paprika

½ tsp caraway seed

Pinch cayenne

1 bay leaf

1¼ lb extra lean ground beef

1 cup tomato paste

1 cup canned diced tomatoes with juice

2 tbsp tomato truffle ketchup

6 cups beef stock, heated

1½ tbsp. red wine vinegar

2 tsp brown sugar

5 oz chopped zucchini (apx. 1 cups)

1 lb potatoes, peeled and diced (apx. 3 cups)

Salt and pepper, to taste

Method:

In large soup pot, heat the oil over medium high heat.  Add the celery, carrots, onion, rutabaga, parsnip, garlic, spices and bay leaf.  Cook over medium-low heat for 10-12 minutes, stirring occasionally.  Add the ground beef and scramble fry till no longer pink – about 8-10 minutes.

Add the tomato paste, tomatoes, ketchup, beef stock, vinegar, brown sugar, zucchini, and potatoes.  Cover and bring to a boil then reduce heat and simmer for 20-30 minutes, or until the vegetables are fork tender, adding salt and pepper to taste.  Remove and discard bay leaf.

To serve, ladle into bread bowls or soup bowls.

Yield: Apx. 12 – 1-cup servings

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Rich and Hearty Goulash Soup

Yield: 12 - 1-cup servings

A wholesome and filling beef and vegetable soup in a tomato-based sauce

Ingredients

  • 2-3 tbsp. olive oil
  • 5 oz. celery, chopped (apx. 2 stalks or 1 cup)
  • 7 oz carrots, peeled and diced (apx. 2 carrots or 1½ cups)
  • 5 oz. onion (1 cup – 1 large onion)
  • 7 oz rutabaga, peeled and diced (apx. 1½ cups)
  • 2 oz parsnip, peeled and thinly sliced (apx. 2/3 cup)
  • 3 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tbsp paprika
  • ½ tsp caraway seed
  • Pinch cayenne
  • 1 bay leaf
  • 1¼ lb extra lean ground beef
  • 1 cup tomato paste
  • 1 cup canned diced tomatoes with juice
  • 2 tbsp tomato truffle ketchup
  • 6 cups beef stock, heated
  • 1½ tbsp. red wine vinegar
  • 2 tsp brown sugar
  • 5 oz chopped zucchini (apx. 1 cups)
  • 1 lb potatoes, peeled and diced (apx. 3 cups)
  • Salt and pepper, to taste

Instructions

  1. In large soup pot, heat the oil over medium high heat. Add the celery, carrots, onion, rutabaga, parsnip, garlic, spices and bay leaf. Cook over medium-low heat for 10-12 minutes, stirring occasionally. Add the ground beef and scramble fry till no longer pink – about 8-10 minutes.
  2. Add the tomato paste, tomatoes, ketchup, beef stock, vinegar, brown sugar, zucchini, and potatoes. Cover and bring to a boil then reduce heat and simmer for 20-30 minutes, or until the vegetables are fork tender, adding salt and pepper to taste. Remove and discard bay leaf.
  3. To serve, ladle into bread bowls or soup bowls.
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Rich and Hearty Goulash Soup
Rich and Hearty Goulash Soup

Best Zucchini Granola Muffins

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Zucchini Granola Muffins
Best Zucchini Granola Muffins

I make a lot of muffins and freeze them to take to work for coffeebreak snacks. I am always testing out flavour combinations for muffins.  This recipe combines grated zucchini, applesauce, granola, orange rind, and spices to make tasty muffins. Adding some granola to the muffin tops makes them colorful and interesting.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

Muffins are not difficult to make and one of the most important tips I have for muffin making is not to over mix the ingredients – this will lead to a tough-textured muffin. Stir the wet ingredients into the dry just until the two are barely combined – it’s okay if you still see a small bit of the dry ingredients. Don’t worry, by the time you spoon the batter into the muffin tin cups, all the dry ingredients will get incorporated.

In a perfect muffin, look for texture that is uniform and neither soggy nor too dry and that has a medium crumb that is moist and tender and somewhat loose. A well-baked muffin will also reveal round gas holes that are uniformly distributed as shown in the photo below.

Zucchini Granola Muffins
Zucchini Granola Muffins

I like to start the muffins baking in a really hot oven (475°F) and then immediately reduce the heat (down to 400°F for these) when I place the muffins in the oven. It’s important that the oven is preheated. I find this quick start of high heat helps the muffins to rise really quickly at the beginning of the baking period and will give them that nice symmetrically-formed, slightly rounded dome-shaped top that is customary in muffins (see photo below). A well-formed muffin should not have any sharp peak or knob on the top.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

The crust of a good muffin should be thin and tender with a rough, pebbled surface.  The muffin, on all sides (including the bottom), should have a uniformly browned crust with no sign of darkness or burning.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I do not recommend using paper liners in the muffin tins for these as the muffins won’t have a nice brown crust and I find some of the muffin sticks to the liners – these taste too good to lose any to a paper liner!

I have used The Bistro’s Great Nut-free Granola in this recipe.  This is my own recipe that you can find here. It’s quite easy to make.

The Bistro's Great Nut-free Granola
The Bistro’s Great Nut-free Granola

The muffin recipe has not been tested using any other kind of granola than my own recipe. Therefore, if you choose to use other granola as an ingredient in these muffins, the results may differ as some granola is loose texture while another type may be large and clumped together.  This will obviously affect the amount of granola needed in the recipe.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

While these are delightful warm from the oven, the muffins also freeze well – all I do is simply split them in two, add a slather of butter, put the two halves back together, and wrap them tightly in plastic wrap then pop them in to a freezer bag. This makes lunch packing quick and easy on work day mornings.

Best Zucchini Granola Muffins
Best Zucchini Granola Muffins

(printable recipe follows at end of this post)

Best Zucchini Granola Muffins

Ingredients:

1⅔ cup all-purpose flour

⅓ cup whole wheat flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

2½ tsp cinnamon

⅛ tsp nutmeg

2 tsp finely grated orange rind

1¼ cups of The Bistro’s Great Nut-free Granola

 

2 extra-large eggs, slightly beaten

¾ cup brown sugar, firmly packed

½ cup vegetable oil

1 tsp vanilla

⅓ cup milk

1 cup coarsely grated zucchini

⅔ cup applesauce

Apx. ¼ – ⅓ cup granola for topping (optional)

Method:

Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.

In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Stir in orange rind and mix in the granola. Set aside.

In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk.  Stir in the zucchini and applesauce just until well combined.

Pour the wet ingredients into the dry and stir only until mixed. Do not overmix.  Spoon batter into prepared muffin tins, filling each cup a generous ¾ full.  Sprinkle some granola on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 400°F.  Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

Yield:  14-16 standard-sized muffins

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Best Zucchini Granola Muffins

Yield: 14-16 standard-sized muffins

Ingredients

  • 1 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tsp finely grated orange rind
  • 1¼ cups of The Bistro’s Great Nut-free Granola
  • 2 extra-large eggs, slightly beaten
  • ¾ cup brown sugar, firmly packed
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup coarsely grated zucchini
  • 2/3 cup applesauce
  • Apx. ¼ - 1/3 cup granola for topping (optional)

Instructions

  1. Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.
  2. In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in orange rind and mix in the granola. Set aside.
  3. In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk. Stir in the zucchini and applesauce just until well combined.
  4. Pour the wet ingredients into the dry and stir only until mixed. Do not overmix. Spoon batter into prepared muffin tins, filling each cup a generous ¾ full. Sprinkle some granola on top of each muffin, if desired.
  5. Transfer muffins to oven and immediately reduce the oven temperature to 400°F. Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  6. Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.
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Best Zucchini Granola Muffins
Best Zucchini Granola Muffins

Springtime Yellow Tablescape

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This springtime tablesetting has a yellow theme going on – after dreary winter months, it’s always good to see some bright and cheery colors and yellow is definitely in that category.

The three yellow floral arrangements, a tall flanked by two shorter complementary ones, add a burst of color in the center of the table. For a longer table, simply add more down the length of the table, alternating between tall and short arrangements.

The yellow tapers in glass candlesticks lend both an air of height and elegance. By keeping everything in the same color, the eye is not kept busy trying to focus on the focal point of the table. I find using all one color lends a more elegant look and feel to a tablesetting.

The yellow round placemats are an inexpensive way to pull the color down from the centerpiece into each placesetting. Good quality basic white napkins are a must! Using napkin rings is an easy and quick way to present napkins at placesettings.  There are several ways napkins can be folded into the rings but this is one of the more classic. Made of pewter, these napkin rings have a daffodil design so are perfect for springtime tables.

I am a big fan of white dishes. First, food looks fabulous against a white background. And, second, white goes with anything which means a set of basic white dinnerware is a good all-round investment. With white dishes, you can go with any color scheme on the table so, although the dinnerware remains the same, the look can change dramatically simply by using different tablecloths, placemats, chargers,  napkins, and/or centerpieces.

Adding lots of glassware to the table gives it a light look and feel – just what’s needed for a springtime tablesetting!

Don’t worry about mixing and matching glass candlesticks – in fact, having several different styles on the table makes it more interesting and takes away from the “matchy-matchy” look. To keep the look casual, just weave the candlesticks in at random among the flowers – they don’t have to be symmetrically placed.

DSC_0054

No need for charger plates to frame the plates when round placemats are used.

For more tablesetting inspiration, click on the “Tablescape” tab at the top of my home page.

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Bread Stuffing/Dressing for Roast Turkey/Chicken

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There is nothing like the scent of a turkey roasting in the oven!  I love a roast turkey dinner with all the trimmings and I especially love the bread stuffing or, you may know it as  “dressing”. The theory is that, if it goes inside the turkey cavity, it’s called “stuffing” but, if it is cooked separately (as in a casserole or loaf pan), then it’s called “dressing”.   Regardless what it’s called, it just would not be a roast turkey dinner without this wonderful savory side dish.

Roast Turkey Dinner
Roast Turkey Dinner with Bread Stuffing

There are many ways to make the turkey stuffing and many different ingredients and seasonings that can be used.  Here on PEI, the most common seasoning is summer savory. In fact, this is a herb I grow in my garden. My grandmother always grew this herb, dried it, and hand-crushed it for use in stuffing/dressing throughout the year. Old traditions prevail!

Some folks make a stuffing that is quite dry and crumbly while others, like myself, make a version that is more moist.  Some use bread cubes while others use either coarse or fine bread crumbs. I save up the crusts from bread, store them in my freezer, and then, when I have lots, I use my food processor to process a bag of fine bread crumbs that I keep in the freezer to have at the ready to make stuffing at any time. It’s a big time saver, particularly if you frequently prepare roast chicken or turkey dinners. The bread crumbs can be all one kind or a mixture of different breads – white and whole wheat or multi-grain, for example.  In fact, the last stuffing/dressing I made, I used gluten-free bread crumbs.

Roast Turkey with Stuffing
Roast Turkey with Stuffing

I know some frown on placing the stuffing inside the turkey but I always do because it gives the turkey such lovely flavour as it roasts.  It takes a little longer for the turkey to cook but I find it is so worth it.

Roast Turkey Dinner with Dressing
Roast Turkey Dinner with Dressing

Alternatively, the stuffing (er, dressing, in this case) can always be baked in a casserole or a loaf pan.  I like to use a loaf pan if I am wanting nice slices of the dressing for a turkey platter for, say, a buffet.  It looks neat and attractive and the dressing is easily picked up with a  serving fork.

Roast Turkey and Dressing
Roast Turkey and Dressing

It’s important that the mashed potatoes be warm, not cold, when making the stuffing.  You want to capture and retain the moisture from the potatoes for the stuffing and it is much easier to mix warm potatoes than cold.  How many bread crumbs needed will depend, in large part, on how wet the potatoes are.  Some potato varieties are quite dry when cooked so won’t need as many bread crumbs as will  potatoes that cook up wet.  Start with a couple of cups of soft fine bread crumbs and, if more are needed to reach the desired consistency, add the crumbs a tablespoon or two at a time. Now, by “fine” bread crumbs, I don’t mean fine as salt like the ones you would probably find on a grocery store shelf or at a bulk food store and which would be used to bread chicken or fish.  For use in stuffing, the crumbs need to have a little coarseness and bulk to them.

Texture of Bread Crumbs for Stuffing/Dressing
Texture of Bread Crumbs for Stuffing/Dressing

I add a bit of celery and onion for added flavour and some chopped apple to give the stuffing/dressing a bit of sweetness.  I also use a small amount of liquid chicken bouillon concentrate as this really enhances the flavour but does not add unnecessary liquid to the mixture.

It’s important not to pack the stuffing tightly into the turkey – just loosely fit it in. I find using a piece of greased tin foil to make a “cradle” with sides inside the cavity for the stuffing to lay on makes it easy to remove the stuffing once the turkey comes out of the oven. Grab hold of the ends of the tin foil and, with a gentle pull, out will come the stuffing intact. This allows the turkey to flavour the stuffing and vice versa but makes it easier to remove the stuffing rather than having to massacre it with a spoon in the process of trying to remove the stuffing.

(Printable recipe follows at end of posting)

Bread Stuffing for Chicken/Turkey

Ingredients:

2 cups warm mashed potatoes (apx. 1 1/8 lb, uncooked)

2 cups soft fine bread crumbs (apx.)

2 tbsp finely chopped onion

1½ tsp summer savory

2 tbsp finely chopped celery

2 tbsp finely chopped apple

1 tsp liquid chicken bouillon

2 tbsp melted butter

1½ tbsp water

Salt and pepper, to taste

Method:
Mix all ingredients together and loosely fill the body cavity of the  turkey or chicken with the stuffing. Roast turkey/chicken according to package directions.

Alternatively, lightly press mixture into greased loaf pan. Cover with tin foil and bake in 350F oven for 20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top.

Yield: Enough to stuff apx. 12-15 lb turkey

Bread Stuffing for Roast Turkey

Yield: Enough to stuff apx. 12-15 lb turkey

Classic tasty stuffing for turkey or chicken

Ingredients

  • 2 cups warm mashed potatoes (apx. 1 1/8 lb, uncooked)
  • 2 cups soft fine bread crumbs (apx.)
  • 2 tbsp finely chopped onion
  • 1½ tsp summer savory
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped apple
  • 1 tsp liquid chicken bouillon
  • 2 tbsp melted butter
  • 1½ tbsp water
  • Salt and pepper, to taste

Instructions

  1. Mix all ingredients together and loosely fill the body cavity of turkey or chicken with the stuffing. Roast turkey/chicken according to package directions.
  2. Alternatively, lightly press mixture into greased loaf pan. Cover with tin foil and bake in 350F oven for 20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top.
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Roast Turkey with Stuffing
Roast Turkey with Stuffing

The Bistro’s Best Devilled Eggs

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The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

Devilled Eggs are so tasty and easy to make.  They are perfect for potlucks, picnics, snacks, and even appetizers or hors d’oeuvres.  And, of course, they are often found at many Easter gatherings.  To top it off, they are showy, too.  I have never taken a plate of these to any function and had any left over!

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

There are many versions of this timeless food but I like them plain and simple and not too seasoned or spicy.  I do use a pastry bag and decorating tip to pipe the filling into the egg cavities.  However, you don’t have to have these tools. Simply spoon the filling into the egg cavity and swirl it around with the tip of a knife. With a sprinkle of paprika, some green herbs or green onions, you will have an attractive looking plate of devilled eggs.

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

I recommend not sprinkling the eggs with paprika until serving time as, sometimes, the paprika can “bleed” and the eggs can have a smudgy red cast to them.

The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

(Printable version of recipe follows at end of posting)

The Bistro’s Devilled Eggs

Ingredients:

5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
2 – 2½ tbsp mayonnaise
1 tsp sour cream
½ tsp prepared mustard
1½ tsp onion, minced
¾ tbsp sweet pickle relish
2 tsp Parmesan cheese, finely grated
Pinch garlic powder
½ tsp fresh dill, chopped fine
¾ tsp fresh parsley, chopped
Pinch cayenne
Salt and pepper, to taste

Paprika
Fresh parsley, chopped
Sprigs of fresh herbs (optional)
Method:

Gently scoop out egg yolks and place in small bowl. Set egg whites aside.

Mash egg yolks with fork. Add all remaining ingredients. Mix well.

Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.

Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.

Yield: 10 servings (1 devilled egg each)

The Bistro’s Best Devilled Eggs

Yield: 10 servings

Serving Size: (1 devilled egg each)

Always a crowd pleaser, these devilled eggs are both tasty and easy to make.

Ingredients

  • 5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
  • 2 – 2½ tbsp mayonnaise
  • 1 tsp sour cream
  • ½ tsp prepared mustard
  • 1½ tsp onion, minced
  • ¾ tbsp sweet pickle relish
  • 2 tsp Parmesan cheese, finely grated
  • Pinch garlic powder
  • ½ tsp fresh dill, chopped fine
  • ¾ tsp fresh parsley, chopped
  • Pinch cayenne
  • Salt and pepper, to taste
  • Paprika
  • Fresh parsley, chopped
  • Sprigs of fresh herbs (optional)

Instructions

  1. Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
  2. Mash egg yolks with fork. Add all remaining ingredients. Mix well.
  3. Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
  4. Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
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The Bistro's Best Devilled Eggs
The Bistro’s Best Devilled Eggs

(Mostly) PEI and Maritime Food – Good Food for a Good Life!