A Little Something

A simple garlic olive oil on the left, and a red wine and garlic vinaigrette on the right.

So I promised you some new recipes–new to me, though possibly not new to you–that I found worth adding to the repertoire. I didn’t take any pictures of either, as one is a pasta dish that, when I made it, I couldn’t tell any sauce was even on it! And the other, a version of deviled eggs, just wasn’t photogenic, especially the way I make them: a big ol’ heap of pale yolky stuffing that spills over and isn’t much to look at, but is, as the hokey-pokey contends, what it’s all about.

I also did a couple of garlic-centric things that are useful to have around; the pic of those is above, as they’re a wee bit prettier. Unfortunately between the move and Covid, I didn’t plant a spring garden, so won’t be doing pickles or any of the other small additions to the pantry that I love to make, some of which you can see here and here and here.

The garlic oil is very straightforward. Olive oil heated with very thinly sliced fresh garlic, until the garlic is transparent, then bottled; I use a shaker, perfect for just adding a dash or twelve. I didn’t put all the garlic oil in one container, though; I reserved some for the vinaigrette on the right, adding an equal amount of red wine vinegar, and seasoned with salt, pepper, and thyme.

The eggs:

Mexican Street Corn Deviled Eggs

This is meant to be made with grilled corn (soak it in cool water while still in the husk, then place it directly on the grill), but I made it with frozen corn sauteed in a little garlic oil.

1/4 C mayonnaise

2 T prepared mustard (I recommend regular yellow mustard for this, rather than the Dijon I’m partial to)

2 t worchestershire sauce

dash Tabasco or Frank’s

1/2 C feta cheese (I was out, so subbed an herbed goat cheese which worked very well)

1/4 C minced onion

1/2 C corn

2 T chopped cilantro

salt and pepper

Prepare just as you would any other stuffed egg. This won’t be everyone’s cup of tea, and is relatively rich, though corn lovers will rejoice.

Now for the pasta:

12 ounces of Vermicelli or Spaghetti is suggested, though you can use any kind of pasta; reserve about 4-5 Tablespoons of the cooking water–this is key to getting the sauce to adhere to the noodles.

6 egg yolks

1/3 C parmigiano-reggiano cheese, finely grated

1 1/2 T milk or creamed thinned with water

1 T white wine vinegar

Mix the above ingredients together. Cook the pasta, drain, reserving some of the liquid, and let it cool a bit–we don’t want to scramble those yolks! Then combine pasta, reserved cooking water, and sauce and toss to coat. It made for a delicious unctuousness and a subtle but distinct flavor. I’ll definitely be making this many times, and I hope you’ll try it, too!

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