Amuse Bouche: Deviled Egg with Smoked Salmon, Wasabi and Caviar

My practice run went swimmingly last night. Much thanks to A and M. Pants for their heroic clean-up efforts after I was too tired to move.

Deviled Eggs with Smoked Salmon, Wasabi and Caviar

We served this with Gloria Ferrer Sonoma Brut, my favorite sparkling wine. I'm trying to keep my menu mostly local and I've heard talk of Laetitia having some good bubbly. Obviously more research is needed.

4 large cage-free eggs
1/4 -1/2 cup mayonnaise
1 oz smoked salmon, finely diced
1 1/2 TB dill, finely snipped
1 1/2 TB chives, finely snipped
1 small shallot, finely minced
1 1/2 tsp dry wasabi
1/4 oz sturgeon roe

Place eggs in a medium sauce pot. Add enough cold water to cover and salt. Bring to a simmer over medium heat. As soon as water begins to simmer, cover pot and take off heat. Let eggs sit in pot for ten minutes. After the time has elapsed, drain eggs. Crack the wider end of the eggs but do not remove the shells. Return the cracked eggs to the pot and cover with cold water and a few ice cubes. Let stand until cool, then peel.

Gently cut eggs in half lengthwise. Carefully scoop out the yolks and place in a bowl. Set aside the whites. With a fork, mash the yolks until smooth. Add the smaller amount of mayo and all remaining ingredients, except for the roe. Combine well. If mixture is too thick, add more mayo until easily spoonable. Fill egg white crater with enough of the filling so it has a slightly rounded dome. If not serving immediately, gently cover and chill until needed.

Right before serving, add a dollop of caviar to each egg half and garnish with a tiny dill sprig or more finely minced chives.

Serves 8

RECIPE: Squash Blossom Frittata

This was our flowery lunch yesterday. We had zucchini blossom frittata with an arugula salad decorated with nasturium and chive blossoms from our garden. I feel a bit foolish that I spent $2 on 6 zucchini blossoms from the Very Expensive Farmer's Market Stand (tm) especially since if I had my dream garden, I'd be tearing my hair out over how many squash we have all ready and plucking the flowers off the vines just to hold back any more squash production. One day, I will have the garden of my dreams and on that day the heavens will open, angels will sing and I will curse my overabundance of produce. Today is sadly not that day.

Squash Blossom Frittata from Gardeners Community Cookbook edited by Victoria Wise

Gather:

6-8 squash blossoms
2 TB butter
2 small summer squash, sliced thinly
2 green onions, sliced thinly
4 eggs
1 TB milk
2 TB chopped fresh herbs, I used parsley but I think mint would also be lovely
1/4 cup grated Parmesan or Pecorino

Wash blossoms extremely well. Buggies like to hide in them. If you're feeling particularly exact, you can pat them dry too. Guess what I did? Slice blossoms thinly.

Combine eggs, milk, herbs and salt and pepper in a bowl. Mix well.

Preheat broiler.

Melt butter in oven-safe saute pan. Add green onions and squash. Saute two minutes. Add squash blossoms. Stir to combine quickly. Add eggs. Cook for three minutes, or until eggs are mostly set. Sprinkle cheese on top and run under broiler for three minutes, or until frittata is puffed and golden. Serve with flowery arugula salad and good toast with butter.