Cured Egg Yolks

So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind.

The process is simple and nothing to be intimidated by. You could even do this with your kids, if you have them, but if not – then by yourself or your significant other is just fine. This technique is guaranteed to impress your friends, assuming they aren’t already in the ‘egg preserving’ circle. When I first made these, we had to take off to East Tennessee for a week because my mother-in-law passed out, hit her head and was hospitalized. So, my yolks actually sat in the fridge for 9 days before I got back to them. At this point, they were nice and dry so I didn’t bother putting them in the oven to dry them out more – but you may need to if you let them go the recommended 3-6 day period like most guidelines say to do. And if you want a softer version, simply let it go for 12-hours and you will achieve a runnier egg that is great for serving with crostini and smoked fish, or maybe just a schmear across your morning toast.

img_4905-1This procedure is from The Splendid Table via America’s Test Kitchen. And once you learn the process, you’ll be able to riff and create your own seasoning blends and find out what flavor profiles you do and don’t like. In this batch I added five bay leaves, and a heavy teaspoon of crushed red pepper flake. The spice took a little bit but not enough to make a significant difference, so I would up the quantity next time until I achieved the level of heat that I desire. But enough chatter, the recipe is below and if you make them, tag us @thesaltedtable on Instagram, I’d love to see your results!

“Contrary to popular belief, diamond is not the hardest material known to man. The hardest material in the universe is dried egg yolk. And one day, it will revolutionize the construction industry.”
Ron Brackin

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Cured Egg Yolks

1.5 cups white granulated sugar
1.5 cups Diamond kosher salt
4 egg yolks
5 bay leaves
1 teaspoon crushed red pepper flake
1 1-2 inch deep dish

Method:
1. Combine sugar, salt, red pepper, and bay leaves in a blender and pulse until ingredients are combined well. Bay leaves and crushed red pepper should be sugar size particles.
2. Pour half the mixture into the bottom of your dish. Take an unbroken egg and use the shell to make indentions in the sugar/salt mixture, or you may use the back of a spoon. Make four spaces and place a yolk in each one. Cover the yolks with the remaining mix.
NOTE: I lightly pressed my fingertip on top the yolk to remember the placemat for later retrieval.
3. Cover the dish securely with plastic wrap and place pan in the fridge. Once the eggs are ready. Do a quick rinse to remove any residual mixture that is still attached. Place them on a wire rack in a 150 degree oven and let them go for about 1.5-2 hours or until your level of dryness is reached. That’s it! Your are ready to grate those babies over soups, pastas, salads and sandwiches. Enjoy!

NOTE: I simply wiped mine off with a damp paper towel and allowed them to dry at room temp before placing them in a weck jar for safe storage. Eggs are good in the fridge up to a month, if they last that long.

A video clip and close-up of the final product:

 

Roasted Grape Vinaigrette

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I hated grapes as a kid but I made an exception for them if they were peeled. Yes, I was that kid and it still pertains to some tannic skinned fruits today. I also didn’t like the seeds which just made me all kinds of high maintenance for my mom when trying to get me to eat them – whether it be an afternoon snack or snook into my Marvel comic laced lunch box.5b9e1356-8d89-4234-978c-d4cf317d2f31

aac18d07-cd28-4cbb-970a-25da0a8e3c62And then when I was around 6 or 7, I’m not sure, we found out that I was allergic to everything that bloomed or breathed in nature. It was a rough life as a kid but it was a good life nonetheless, once you find out all the things you’re allergic to, you simply calculate your next move, like chess, and carry-on. There were moments when I’d reach for something and forget to read the label, a few arm scratches later and all my senses were aroused and I was scrambling for Benadryl and a puff of my inhaler. Yes, allergies and asthma is no fun as an energetic youth who had a passion for life the way I did. But I survived and I’m here to tell you all about it.

These days my allergies have somewhat tamed down. I no longer require a weekly visit to get allergy shots and I am able to eat half of the foods I used to be allergic to. So I occasionally enjoy a handful of grapes as long as they’re washed thoroughly – because I learned that with some of my allergies it was about the tree or vine that the fruit itself grew on…interesting huh?3fa33a5e-400a-4597-8750-3ea5fef82c62

I later learned that it was called OAS, Oral Allergy Syndrome, and it happens when one eats  raw or uncooked fruit. You can read more about it here. Once I discovered that it had a name, life became a little bit easier and I was like give me all the fruit pie I can stand! And one frustrating thing about the allergy is that I didn’t always have symptoms – it happened when I was about 7 or 8 years of age. And till this day, there are those days where I all I long for is a juicy peach or sweet gala apple to be devoured in the palm of my hand.

I won’t even tell you about how heartbroken I was when tomatoes got thrown in to the mix…le sigh. Any who, I’m done depressing you about my allergy problems, let’s get to the roasted grape vinaigrette. I really hope you all will give this a try. It’s really delicious and I believe that it would be great on/in a variety of things from salads, wraps to your yogurt bowl (yes, your yogurt bowl).2de95a07-f590-422b-8f58-8bb9f9e19256

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Roasted Grape Vinaigrette

1.5-2 lbs seedless grapes
1/3 cup red wine vinegar
2 tablespoons granulated sugar (optional)
1/2 cup vegetable oil
1 tsp kosher salt (to taste)

Method

1.Preheat your oven to 400 degrees. Remove your grapes from the vine, rinse them thoroughly and pat them dry. Place them in a bowl and toss them in 1 tablespoon oil, and sprinkle a about a teaspoon of salt making sure that everything is coated evenly. Pour onto a sheet pan and roast for about 16-20 minutes, or until skin begins to wrinkle and juices begin to caramelize on the pan. I used my Williams-Sonoma Gold Touch non-stick pan for easy clean up.

2. Once the grapes are room temp or completely cooled, transfer them into a blender with the oil and puree until smooth. There is no need to stream in your oil. Scrape down the sides and once your puree is nice and smooth, add your vinegar, sugar and a little salt as you go until it is seasoned to your liking.

3. Transfer your vinaigrette to an airtight container and keep it in your fridge, it will keep a little over a week if you let it last that long.

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Roasted Radishes & Garlic Aioli

radish recipes, roasted radishes, garlic aioli, personal chef, caterer, Nashville TN, food photography, vsco photosThe winter entered through the back door a little prematurely. Autumn was slowly taking steps backward to make way for the hues of blue, the last leaves to fall away from the branches of soon-to-be withered trees. You know, the ones that cast shadows behind the street lights at night. I’ve become used to hearing the wailing of those who lament winter’s arrival; grumbling  about how their desire for summer to come back because the spring time wreaks havoc on their allergies.

Roasted Radishes : The Salted Table dot com

 

roasted radishes, The Salted Table, food blog, personal chef, caterer, eat local

 

Roasted Radishes : The Salted Table dot comAs a child I had both allergies and asthma, two diseases that still bring me grief today. But I still have an appreciation for every season because the details are different; and the arrival of spring blooms versus the color change of the leaves in autumn are all things to be appreciated. And winter’s vegetables are some of my favorite to consume. The vibrant shades of cabbage nestled against the neutrals of potatoes and a splash of hearty greens all ready to be made into delectable soups, stews and pickled things if you’re skilled enough to take on the challenge.

Roasted Radishes : The Salted Table dot comI was a strange kid if you were to inquire from the right family members. I was a lover of all vegetables with the exception of okra, it had to be fried and practically burnt for me to find it palatable. Of course, I’ve since matured and adore it fried or pickled, but still slightly burnt (old habits die-hard). But enough of memory lane, lets talk radishes. My only familiarity with radishes growing up was at church potlucks on crudités platters and they were always the last thing left, along with celery. They were more oft than not left behind on salad bars and strewn to the side of the plate like the family member you wanted to avoid at all cost due to lack of personality. In culinary school we carved them into flowers during garde manger, shaved over salads as an a la minute need for a burst of color. I’ve only ever known them to be the red-headed stepchild of the cruciferous family…tis a shame.

Roasted Radishes : The Salted Table dot com

 

Roasted Radishes : The Salted Table dot comThe recipe I’m sharing with you today I hope changes your mind about these guys…or gals. I rather enjoy introducing radishes to my clients in this format and I have yet to see anyone shy away from giving them a try. It’s so simple and yet so rewarding-ly delicious – just a little bit of olive oil, kosher salt and fresh ground black and you’re in business. This same method works well with carrots, rutabagas, parsnips and other hearty veggies as well.

You simply give your radishes a little rinse to remove any dirt that may be still hanging around. If your radishes have the greens attached, don’t trash them, simply give them a little rinse as well and saute them with a little salt, pepper and oil for a snack or toss them in your next salad. Place your radishes in a mixing bowl, roughly about two cups worth – that have been rinsed and quartered depending upon their size, you may want to cut them in half if they are the bigger ones. And I know that there is a plethora of radishes out there on the market so use your best judgment on what size you want to cut them. Just make sure that they are uniform so that they cook evenly. So place them in your mixing bowl with two gracious tablespoons of olive oil, 1 teaspoon of kosher salt and a healthy dousing of cracked black pepper. Roast them on 425 for 20-35 minutes, or until the skin begins to wrinkle and you see a little caramelization start to take place on the white flesh. You may want to stir them around with a wooden spatula halfway through cooking. Once they’re finish, let them hang out for a moment or two before you eat them.

Roasted Radishes : The Salted Table dot comI decided to make a little garlic aioli to eat them with and used the cheaters guide to make this rather quickly. I cracked and peeled three cloves of garlic and sautéed it in a skillet with a tablespoon of olive and a little salt and pepper until the garlic was aromatic and began to caramelize a little. Once I got a good amount of color on the garlic about two minutes on medium heat – I set that mixture to the side to let it cool. I pulled out my food processor and put three heavy tablespoons of Duke’s mayo in there with two dashes of Texas Pete hot sauce, a squeeze of lemon juice (1 tbsp), the garlic with the oil that it cooked in and a dash of Worcestershire. I flipped the switch and let those ingredients come together, scraping down the sides once or twice to incorporate all the ingredients. Once I was happy with the consistency I tasted it for salt and pepper.

The rest is history friends, you have your delicious roasted radishes and a delectable condiment to dip or slather them in and all is right in the world. I hope this inspires you to give it a try next time you’re at the grocer or have some hanging out in the fridge.Roasted Radishes : The Salted Table dot com

Summer Tomato, Tart Cherry & Squash Salad

The Asheville Wine & Food Festival & A Summer Tomato, Tart Cherry with Squash Salad

The Asheville Wine & Food Festival is right around the corner and my anticipation has reached a new level of out of control! Our Airbnb is booked and I won’t even begin to spill all the goodness about the cozy-decor-ed little apartment we scored! There’s just something about being in Asheville that makes you wonder why you haven’t been there all along, but don’t worry Nashville, I’m not leaving you! In anticipation for the food-coma of a festival I’ve whipped you up a vegetarian salad that will put a smile on your heart and keep you true to that summer diet. And revel in it guys because vegetarian options are a rarity here folks!

It seems like yesterday, my eyes were rolling into the back of my head and my arms were making a swift motion to push the plate across the table. Oh, you ask, “What was on that plate?” Well, if you were a resident of the blue home on Houston Avenue it may have been anything from buttered peas and onions to turnips or rutabagas, either way I wanted no part of it. But I was young and naive to the joy that these spring time and autumnal veggies had to offer. I only knew or at least thought I knew that they were healthy and weren’t worth another look, pass the mac and cheese please (wink).

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My mom cooked vegetables often and I’m not even sure if she loved them or if it was just something innate from her childhood. Because often you would arrive to my grandmother’s house and there would only be a pot of stewed vegetables on the stove and a cast-iron skillet of cornbread. And I had become accustomed to this tradition and over time it became a treat, as my palate matured and all those vegetables slowly began to take on their own definitive taste in my mind. It wasn’t as simple as ‘if you’ve tried one of them, you’ve tried them all’ which I lived by this mantra back then.

And now vegetables of all kinds arouse the epicurean within me and I want to know all the ways to use them. How other cultures enjoy from day-to-day; season to season, and what kinds exist that I’ve yet to discover? The Nashville farmer’s markets are flooded with all kinds of summer goods from the soils bountiful harvest and I can’t resist leaving the market with a bag full of them to explore. I’ve been pickling, jamming and tossing all the things in vinaigrettes and it won’t cease anytime soon. I’m enamored with the color varieties that vegetables come in even if the flavor doesn’t change, it keeps that dinner plate interesting and makes for beautiful presentation.

The recipe for this salad is relatively easy, you’ll have to put a little time in but the end product is well worth it. And squash has been killer this summer, so much so, that it has ended up in many a dish for dinner. The combination of these tart cherries, earthy sweet tomatoes and the burst of brightness from the lemon vinaigrette work so well with the zesty pop of the onions. I think you’ll be making this for summers to come…if you’re smart. Also, if you want more info on the Asheville Wine & Food Festival simply click here! I’d love to see you there!

Summer Tomato, Tart Cherry & Squash Salad

2 Summer Squash
1/2 cup pitted & sliced cherries (tart)
1/4 cup julienne red onion
3 Tomatoes

Lemon-Honey Vinaigrette

1 medium lemon (zested & squeezed)
2 tablespoons TRU Bee Honey
3 tablespoons apple cider vinegar
1/4 Extra Virgin Olive Oil
1 tsp kosher salt (to taste)

Method

First, rinse all of your fruit off under cold water for about thirty seconds to remove all debris. Julienne one-quarter of a red onion, put it in an ice-cold bath for about 5 minutes. I do this to remove the sharp bite that onions may have. Take them out, lightly pat them with napkins to remove excess water. Shave your summer squash with a potato peeler or a mandolin, place in a bowl with onions. Core and slice your tomatoes into thin wedges or you may dice them if you like. Then, add them to the onions and squash, set aside.

Combine all of the ingredients for your lemon-honey vinaigrette and whisk them vigorously in a small bowl until a temporary emulsion forms. Taste for salt and adjust accordingly. Drizzle the vinaigrette over the squash, onions, and tomatoes and toss gently with your ‘clean’ hands for about 30 seconds or so. Taste again for salt and adjust accordingly. Arrange salad on the serving platter or plates how you see fit and last, but not least, place the cherries across the top. Enjoy!

Note: I also think sherry or rice wine vinegar would be a great substitute if you don’t have apple cider vin on hand, but you may need to add a little sugar (like a teaspoon) if using rice wine vinegar. This salad would also be nice with seared duck breasts or grilled salmon if you’re feeling fancy!

 

 

macerated strawberries and a farewell to Spring 

macerated strawberries on The Local Forkful

When I was a child tracing the cracks of sidewalks with my tender bare feet I knew nothing of the joy that each season had to offer–I was simply on a mission to find things in the dirt and release them from the soils firm grip. It seems like yesterday Nanny was walking across the decrepit bridge to the garden in search of the overnight harvest. She would pluck a basketful of tomatoes that were tugging at the vines and grazing the moist dirt below. The Serrano peppers would be swaying in the breeze as if wanting to chime like bells on the veranda. It was indeed summer and spring was leaving behind the last of the wild berries that grew up against the fence. The old wooden fence where you could occasionally catch a glimpse of our neighbor’s dog’s eyes glaring at you in the sun. I avoided getting to close to that fence in fear of shrilling barks being directed my way with great force–and laced with disdain and contempt for my existence. That is what I knew of dogs then, not now.

macerated strawberries on The Local Forkful

I remember only having a few strawberries to eat from those bushes because they didn’t produce much fruit and I’m not sure why. But it may have something to do with the local plants in Oak Ridge contaminating our water supply, I kid, we had much supply of vegetables that never lacked the ambition of sprouting forth–only the strawberries. I was a lover of strawberries when I was a child but I was a meticulous eater of sorts, only chasing the lush red fruit and leaving the slightly bitter and tangy hull behind. This relationship was and is still the same with many other fruits today, don’t judge, you simply like what you like and we are who we are.macerated strawberries on The Local Forkful

macerated fruit, strawberries, Delvin Farms, buy local

In my family, I simply can’t recall anyone ever macerating strawberries or fruit. It just wasn’t ‘a thing’ in my family. My mother and Nanny both used the gelatin in a tub when making desserts if Nanny wasn’t putting it in Jell-O mold for a church potluck. My father’s mother was the rinse and eat from the pint kind’ve of woman, and the resident baker, my cousin Carnell would typically bake them into a cake that would be lathered with strawberry frosting. It wasn’t until my mother in-law came into the picture some eleven years later that I would actually know and love the art of macerated strawberries. I’m sure I came across it in some format or another throughout culinary school but nothing that stuck like when the MIL made them.macerated strawberries on The Local Forkful

There’s nothing like strawberries in season that will create a flutter in your heart and an excitement of your palate when you bend down to pluck it fresh from the vine. The experience of that tender bite kissed by sun, releasing that sweet juice into your mouth and without warning the corners of your lips begin to curl up the sides and you’re smiling ‘something serious’ that just can’t be contained. The strawberries you’re feasting your eyes upon in the post today are from the lovely folks at Delvin Farms and some from the folks at Kelley’s Berry Farm. I won’t lie to you I picked both of them up at East Nashville Farmer’s Market because I like to spread the love event though I occasionally have my bias depending upon the product. But I couldn’t fight the urge to have these berries in snacking distance so I sat them in the front seat, and if you know anything about Nashville traffic, it’s a nightmare. I came to an abrupt stop and the berries began to cascade in slow motion through the air and onto my ‘freshly cleaned’ car floor (wink). Well, there was no way I would be able to separate them and I don’t think the berries minded being blended so everyone was happy and now we’re spreading the love for two companies, so win win.

As you all know it’s kind’ve of a pain in the roo to put recipes into a formatted display in which you can just scroll down to the bottom and make it. I’m a talker and I’m going to tell you what to do to have this deliciousness in your mouth sooner than later. Not to mention, I love that it encourages you guys to actually read the content though I know there are those of you who hate it (sorry, not sorry)!macerated strawberries on The Local Forkful

All you need are some fresh local strawberries or some Driscoll’s or whatever store brand you can get your hands on will work. I know that I caught you kind of late with this post because strawberry season has ended for us here but you may be lucky. And be warned that most mass producers pick strawberries before they’re ready so macerating them is never a bad option. Always rinse your strawberries off unless you have a little country in you, like myself, then you eat them in the car on the way home from the market. Cut the berries into whatever size you prefer and toss them in to a couple of tablespoons of granulated white sugar. I recommend two tablespoons of sugar per pint of berries you have. Toss the berries in the sugar to give them an even coating in a bowl that’s not metal. Let them set in the refrigerator for about 20-30 minutes occasionally giving them a little stir to insure that the sugar is completely dissolved. Once you have a nice syrup in the bottom and fruit has weeped just a little, you have a perfect bowl of macerated strawberries ready to be devoured. This is great to do with your kids, it makes the perfect topping for a slice of cake or a scoop of ice cream and this process also works well with peaches, plums, pineapple etc. And if you desire to use raspberries or blackberries you’ll want to crush some of the fruit to encourage juicing.

macerated strawberries on The Local Forkful

You can find this recipe on Steller Stories and please follow along for quick recipes and creative happenings in my life. I really hope you guys enjoy and I’d love to hear what you’re doing with your seasonal fruits!

macerated strawberries on The Local Forkful