dijon

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Dijon Deviled Eggs! Those who know me well fondly refer to me as a Francophile, someone who loves everything French. It goes all the way back to my school days when a sixth grade Social Studies teacher introduced the class to France, after having traveled there herself. From that moment on, it became a dream of mine to take a trip there someday. I studied the French language and Impressionist art. I admired the historical connection, the romantic countryside, and most of all the incredible food! Is it any surprise I chose to share today’s recipe of something a little French?
DIJON DEVILED EGGS
Ingredients:

6 hard boiled eggs

1 tablespoon French Dijon mustard

1 tablespoon Greek yogurt

1 teaspoon light cream

1 tablespoon mayonnaise 

1/8 teaspoon sea salt

1/8 teaspoon white pepper 

1-2 tablespoons red onion, thinly sliced and chopped 

Fresh Basil for garnish 
Instructions:

Once the eggs have cooled, remove the shells, and slice each egg in half lengthwise. Gently remove yolk and place in a bowl. Arrange the egg on a plate. Repeat until all eggs are divided. Lightly mash the egg yolks until crumbly, leaving a few chunks. Add Dijon mustard, Greek yogurt, light cream, mayonnaise, sea salt, and white pepper. Mix until almost smooth. Fold in a few red onion pieces. Spoon yolk mixture into egg halves. Garnish with chopped red onion and fresh basil snips. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: New Potato Salad! If I said it once, I’ve said it a hundred times: the French have it going on! The more I explore their recipes, the more I feel like a gourmet chef. You can, too. Trust me. When I tell you I’m going to have you make potato salad by skipping the mayo, just pretend you didn’t hear me and forge ahead. The results are worth it. Don’t make a big deal when you serve it as a side dish. You’re husband will do that for you. Husband-tested, rave reviews!
NEW POTATO SALAD 
1 pound red-skinned new potatoes 

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons garlic red wine vinegar 

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Cracked black pepper, to taste

1/2 cup celery hearts, thinly sliced

1/4 cup fresh chervil, coarsely chopped 
Instructions: 

Place quartered potatoes, skin on, in a large saucepan with enough water to cover. Add sea salt. Bring to a boil over high heat, reduce to medium-low, and simmer until potatoes are tender when pierced with a knife, about 15-20 minutes. For dressing, combine olive oil, garlic red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk until blended. When potatoes are cooked, drain well. Transfer them to a bowl to cool. Pour the dressing over the potatoes. Add celery and chervil, gently folding to blend flavors. Serve warm or at room temperature. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Food for Sharing: Jambon de Bayonne Baguette! If you don’t have time to run by the local artisan bakery, consider this option. By using ingredients you may already have on hand from the local supermarket deli, this homemade version of a Parisian favorite can be done in minutes. It’s basically a ham and cheese sandwich stepped up a notch. 
JAMBON DE BAYONNE BAGUETTE 
Ingredients:

1 baguette, cut in half (serves 2)

2 tablespoons Dijon mustard 

2 tablespoons olive oil

1/4 teaspoon Herbs de Provence 

1-2 Roma tomatoes, sliced

3 ounces Jambon de Bayonne, or aged prosciutto 

2 romaine lettuce leaves

2 slices espresso/lavender rubbed cheese

8 cornichon gherkins
Instructions:

Slice baguette lengthwise, without cutting all the way through to create a submarine sandwich. Spread a fine layer of Dijon mustard over each baguette half. In a small bowl, combine olive oil and herbs de Provence. Add slices tomatoes to coat, reserving olive oil mixture. Place one layer of tomatoes in each baguette. Next divide prosciutto, romaine lettuce, and gourmet cheese between baguette sandwiches. Top with cornichon gherkins. Drizzle with remaining herbed olive oil. Close and serve. Bon Appétit!