A To-Do List

The term bucket list, came into it's own when the movie, The Bucket List starring Morgan Freeman and Jack Nickleson, came out. You probably know the story: two terminally ill men decided to do the things they wanted to do before they "kicked the bucket."  Unlike a "bucket list" I have a list to do while I can still enjoy doing them. The main object of my list is to go as many different places in the world, see as many works of art, beautiful scenery, magnificent architecture, learn about as many different foods and wines and cultures as possible while I can still hear, see, feel, taste and smell.

My current position as the ABW (assistant bottle washer) at Gourmet Gallery has given me the opportunity to have many different food experiences--and a little wine, and in the next two weeks, I will get to add to those experiences some new ones. I get to go to Spain and Portugal. The art at the Prado and in Toledo, the architecture all around including the beautiful Baroque and Gothic cathedrals and the Alhambra and other structures of the Moors, the Manueliene (hope I got that right) influenced architecture in Portugal await. The visits to Fatima and Avila, the night in Salamanca where the purest Castillian is spoken--Oh, my, what A FEAST to get to partake. I am thankful for the opportunity.

As you might guess my focus will also be on the food. In preparation I've not learned the language as I had hoped, but I've been reading a cookbook. MADE IN SPAIN by Jose Andres has recipes from the different states and many of them are not where we are going, BUT some are. We will be in Andalucia several days and expect to have some tapas, wine and a relaxed attitude. I even expect to eat some anchovies. From the Madrid section in the book there are wonderful cold soups, and roast lamb in Castille-Leon

All of the above is anticipation. There will be more about how it really is for me. However, I do want to include a recipe for cold soup from the MADE IN SPAIN cook book.

Cold Almond and Garlic Soup with Figs and Marcona Almonds


Serves 4 to 6

Ingredients:
1 1/2 pounds blanched almonds
6 cups flat mineral or filtered water
2 garlic cloves
1/4 cup aged sherry vinegar, plus 1 tablespoon
2 1/2 cups Spanish extra-virgin olive oil, plus 2 tablespoons
5 slices of rustic bread, crusts removed, about 2 ounces
4 fresh black figs, quartered
4 tablespoons roughly chopped Spanish Marcona almonds
1 tablespoon chopped chives

Procedure:
Put the blanched almonds into a bowl, cover with the mineral water and let soak overnight.

Bring 2 cups of water to a boil in a small pot. Add the garlic and boil for 1 minute, then, drain the garlic and cool.

Drain the soaked almonds, reserving the soaking liquid, and put them in a food processor. Add the garlic, reserved soaking liquid, 3/4 cup of the sherry vinegar, 2 1/2 cups of the olive oil, and bread. Pulse until smooth. Place a colander over a large bowl and line it with cheese cloth. Pour the soup into the colander. Once most of the liquid has passed through the colander, gather the cheesecloth around the remaining solids and squeeze gently to release as much of the liquid as possible. Discard the solids. Pour the soup into a pitcher and chill for 30 minutes.

To serve, divide the fig pieces and Marcona almonds among soup bowls. Pour in the cold soup. Sprinkle with chopped chives, and drizzle with the remaining 1 tablespoons vinegar and 2 tablespoons olive oil.

I hope to find this soup or a gazpacho or potato soup to sample.

As I read through this cookbook, I become more and more excited about the adventure ahead.Wish us godspeed, traveling grace, good companionship and good food and wine to talk about when we get home. I also will see if the "rain in Spain stays mainly in the plain."

A Tarte Tatin

What in the world is a Tarte Tatin? In the world of France it is a famous upside-down apple tart.  This dessert was created by two French sisters who lived in the Loire Valley and earned their living making it. This  The French call this dessert tarte des demoiselles Tatin, "the tart of two unmarried women named Tatin." Information is found in FOOD LOVERS COMPANION, pp686-7
les light corn syrup

Though traditionally made with apples, the tart can be made with any fresh fruit. The first time I made it I used pears with my own handmade crust and cooked it in an iron skillet. The next time I used both apples and pears with a Pillsbury crust and cooked it in my new tarte Tatin pan from Le Creuset. I have found two recipes that look better than either of the ones I have made, and I plan to make one of them on Thursday of this week--all things being equal!

TARTE TATIN (from Gourmet, March 2001)
Serves 8
Active time: 30 minutes
Start to finish: 1 1/4 hr
Ingredients

frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet
Instructions
Preheat oven to 425°F.Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:·Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.


II am including the following recipe from Bon Appetit just to give a different method


ROASTED PEAR TART TATIN (from Bon Appetit, December, 2008)
Ingredients
1/2 cup sugar
1/4 cup unsalted, cut into small cubes
2 tablespoons corn syrup
4 large Bosc pears (2 1/4 to 21/2 lbs), peeled, halved and cored
1 sheet frozen puff pastry (half of a 17.3 oz package), thawed
1 1/2 tablespoons pear nectar
Instructions
Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch diameter cake pan with 2-inch-high sides.Scatter butter cubes over sugar, then drizzle with light corn syrup. Arrange pear halves, cut side up and narrow end pointing toward center, snugly in cake pan (pears may not lie flat, but will shrink during cooking and fit evenly).
Place pan on center rack in oven. Bake pears until tender and dark brown in spots, about 2 3/4 hours.
Meanwhile, line large baking sheet with parchment paper. Unfold thawed puff pastry sheet on work surface. Using another 9-inch-diameter cake pan as guide, cut 9-inch round from pastry sheet. Place pastry round on prepared baking sheet. Place baking sheet on upper rack in oven and bake pastry round until puffed and golden brown, about 20 minutes. Cool pastry round completely.
Using slotted spoon, carefully lift pears from syrup in cake pan and transfer to large plate to cool. do ahead Pears and pastry round can be made 4 hours ahead. Reserve cake pan with syrup. Let pears, pastry, and syrup stand at room temperature. Before serving, place pastry round, flat side up, on platter. Carefully arrange pears, cut side down and narrow end in center, atop pastry round. Place pan with syrup over medium-high heat. Boil until syrup turns dark amber color, whisking occasionally, 2 to 3 minutes. Remove from heat. Add pear nectar (mixture will bubble up). Whisk until caramel is smooth, then spoon over pears.

Making a Tagine in a Tagine

Cold weather calls for stews or soups, and since I have a Moroccan tagine, I cooked a chicken tagine. That sounds like some sort of puzzle, and, in a way, it is. A tagine is a cooking vessel used by the Berbers, the indigenous people of Northern African who populated the territory west of the Nile River. The meat or vegetable cooked in the vessel is called a "tagine." This cooking pot is shaped like a pie plate with a cone-shaped lid which allows the steam to gather and "descend" onto the food in the bowl. Traditionally, cooking vessel was made of clay, and the heat source was a charcoal burner. A heavy saute pan or cast iron skillet with a lid will work, too. However, there just seems to be something almost magical about using the old type of dish for the dish. The tagine can be cooked on the range top and finished in the oven, or cooked entirely on the range, Modern tagines are usually made of clay, but Le Creuset makes one of cast iron coated with enamel. (It is a beauty!!!)

During the winter that we had two weeks ago I made the following stew from a  recipe that I found at simplyrecipes.com.

MOROCCAN CHICKEN WITH LEMON AND OLIVES

Ingredients
     2 teaspoons paprika
     1 teaspoon ground cumin
     1 teaspoon ground ginger
     1 teaspoon turmeric
     1/2 teaspoon cinnamon
     1/4 teaspoon freshly ground pepper
 I also added 2 teaspoons of Ras El Hanout, a combination of some of the above spices  and is used  in tagines.
     2 tablespoons olive oil
     1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 pounds of just chickien thighs and legs; the dark meat is more flavorful.) I used boneless, skinless thighs. The bone and skin add more flavor, but I couldn't pass up the convenience. I cut the thighs into about four pieces each. However, there was a little more meat than was needed. 2 1/2 to 3 lbs would be better, I think.
     Salt
     3 cloves garlic, minced
     1 onion, chopped
     The peel of 1 preserved lemon, minced in cold water, pulp discarded, peel cut into thin strips (This such a wonderful addition that you will want to find or make some.)
     1 cup green olives, pitted
     1/2 cup water
     1/2 cup raisins


     1/4 cup chopped fresh cilantro
     1/4 cup chopped fresh flat-leaf parsley


METHOD
 1. Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well withh the spice mixture. Let the chicken stand for one hour in the spices.


2. In a large, heavy-bottomed skillet , heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightlt with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. cover and let cook for 15 minutes.


3, Turn chicken pieces over. Add the lemon slices, olives raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover and cook for an additional 30 minutes, until the achickien is cooked through and quite tender. This can be finished in a 300 degree oven.


4. Mix in fresh parsley and cilantro right before serving Adjust seasons to taste.


Serve with coucous, rice or a rice pilaf.


I served the chicken with Jasmine rice. And I added more chicken broth because the sauce is so good that I wanted to get more of it for the rice.


Good cooking to you. Next I want give an account of making a Tarte Tatin.


     
     
    

Just in Time for Valentine's Day: I Don't Love Chocolate

I know. I know. I am in the minority. I am weird. I do not know what is really good or good for me. Nevertheless, I really do not love chocolate. The reasons for this food bias may be any one or all of the following. First reason is genetic. My mother and my grandmother, the matriarch of the kitchen in our family, did not make chocolate things. and a biology teacher told me that not liking chocolate is genetic. Second reason is Chocolate Soda. I had to pay for a Coke or Dr. Pepper. I could have Chocolate Soda for free at my dad's store; so, I would try one occasionally. BAD. Third reason is my appendix.  An appendicitis attack was misdiagnosed as a virus. My treatment was, you guessed it, chocolate-flavored medicine. BAD..

The story of cocoa is a long and interesting story.  An extensive time-line of the discovery and development of chocolate is on The Gourmet Chocolate of the Month www.chocolatemonthclub.com/chocolatehistory.htm).

A quote from that website: Chocolate has impacted the ways in which some humans worshiped and expressed their values.
Certainly chocolate has become an important part of our food experiences.
 Another quote from the website: Secret Techniques in blending and roasting beans, traditional family recipes and creative interpretations and innovative candy making techniques  have been handed down generation to generations.


Chocolate's reputation as an aphrodisiac has flourished at times in history. Currently we look at the medical benefits of the bittersweet in helping the body with high blood pressure and high cholesterol. Remember, only the unsweetened!!!

From the Mayans in Central and South America to the Aztecs to Spaniards to other European countries to the world, chocolate has made important contributions to economics, traditions and gastronomic endeavors in our world          



Now it's not that I never eat chocolate. I do have a favorite Brownie Recipe from "Keepers,"  a book self-published by my friend, Frances Payne. (Her comment about the recipe: This is Marie Wiggnins' recipe and I don't believe that I have ever tried one that is any better. If you get a real craving for chocolate, it is guaranteed to give you that chocolate fix.) I know you don't who Marie Wiggins was, but it doesn't really matter. The brownies are g-o-o-o-d.

BROWNIES

4 eggs,slightly beaten                                           3 squares unsweetened chocolate
2 cups sugar                                                        2 sticks butter
1 cup flour                                                           1 cup nuts
1/2 teaspoon salt

Icing:
1/2 stick butter                                                     1 square unsweetened chocolate
1 pound powdered sugar

Beat the eggs in a large bowl and add the sugar; continue to stir well. Mix flour and salt and add to the creamed mixture. In the meantime, melt the two sticks of butter and 3 squares of chocolate over low heat until blended. Cool slightly and add to the other mixture; add nuts. Pour into a greased and floured 10 X 15 inch jelly roll pan. Bake at 325F. for 35 minutes. Cool slightly and ice.

To make icing, melt the margarine and chocolate, add the powdered sugar and beat until smooth and spreading consistency. (This is a little dry; so, I add a little cream.)

CHOCOLATE BOWLS WITH CHOCOLATE MOUSSE

12 oz. dark chocolate, finely chopped or 12 oz. dark chocolate morsels
Small balloons. Blow until about 2-1/2 inches in diameter.
Parchment paper

Melt 1/2 chocolate a small double-boiler. Stir until smooth. Add the remaining chocolate , melt and mix until smooth
Blow up balloons to about 2-1/2 inches in diameter and tie.
Drop a teaspoon of the chocolate onto the parchment paper to make a disk.
Dip the balloon into the chocolate to cover 1/3 of the balloon.
Place place each the disk set.
Chill. Pop the balloon and remove.
Viola!! A chocolate bowl
Makes 8 or 10 bowls..

How to make a moo--no, a mousse

2 T. butter
1/2 cup semi-sweet chocolate morsels
3 eggs, separated
1/4 c sugar
1/2 cup heavy cream
1/2 t. vanilla extract

Melt butter with chocolate in a double-boiler.
Slightly whisk egg yolk and add to the butter, melted chocolate mixture.
Beat egg whites for 1-2 minutes. Add 1/2 sugar. Then, beat another 3 minutes until stiff peaks form.
Beat cream for 1 minute. Add remaining sugar and vanilla until soft peaks, about 2 more minutes.
Add beaten egg whites to the chocolate mixture, fold gently. Then, fold in whipped cream in the same manner.
Chill.

Spoon the chilled mousse into the chocolate bowls.  Garnish with a fresh raspberries and mint.

We're trying this tonight. Hope it works for us and you, too.

Happy eating,

Jo Ann Miller,
ABW and Consultant
Gourmet Gallery














           

                                                                                                                                                                                                         .

Looking Back at Christmas

Looking at Back at Christmas. Perhaps just 11 days after Christmas 2011 is not long enough to give any perspective to the holiday. Yet, this is my self-assigned task today. All of the important statements about the significance of Christmas have been stated and restated.  We're in the newest new year, resolutions are made, or not,  and we move on to whatever the year, the day, the moment brings.

This Waco Miller Family celebrated Christmas twice.Christmas Eve, after church, we went to Karyn's for a rather impromptu party. (Somehow we always manage to go there for a party.) Some gift-giving took place at that event. And on New Year's Day all of the ones in town came to my house. For several years we've just given stocking-stuffers and donated to a charity of our choice.Those have included the John Tracy Clinic, Montgomery County Clinics, Asbury House Child Development Center, Family Abuse Centers and others.

However, over and above the gifting and any other occasion of getting together, I must admit that the real emphasis is always on FOOD. Oh, big surprise! Let's face it. So much tradition hinges on the food that we eat and that connection to the special day. In the old days we ate what was in the garden, the yard and the smokehouse. Celery was not in our dressing until Aunt Nellye brought it from Houston. We didn't raise turkeys; so, the hen went into the boiling pot, was de-boned and put into the dressing. Consequently, I am really not a turkey fan. The dressing--not stuffing since there was nothing to stuff--was made of cornbread and biscuits, onion, apples, eggs, butter, the chicken broth--I don't remember any spices. Oh, and celery when Aunt Nellye brought it. And so forth, and so forth and so forth.

This year when the turkey ordered for Thanksgiving did not arrive until two weeks after, an HEB turkey that didn't wander around in a yard or pasture somewhere was our entree. BUT for Christmas we had  turkey again.  This one had been free to roam. Was it better? I don't know. I ate the spiraled sliced ham, black-eyed peas with pea sauce* and scalloped potatoes, cornbread and butter, bread-pudding with whiskey sauce. Two pinot noir wines from the wineries we visited this summer along with a champagne toast and the inevitable Kendal Jackson chardonnay were also present at our gathering. (This was not a tradition in my own family. My mother would heartily disapprove.)

 Pea Sauce. It is a fresh addition to the peas and could be used on any kind of field or beans. (Borrowed from a class participant.

PEA SAUCE

2 red onions
3 tomatoes
2-3 green bell peppers
1/4 cup sugar
White vinegar
Salt and pepper to taste

Dice vegetables. Add sugar. Cover with vinegar. Add salt and pepper to taste. Cover and store in the refrigerator overnight.

Simple and simply delicious. If you like "heat" with the peas, dice a hot pepper. This makes it like a pico de gallo.

My Favorite Cornbread
"Joy of Cooking"

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1 tablespoon sugar
 A scant teaspoon salt
1 cup buttermilk
1/4 cup cooking oil
1 egg

Thoroughly mix dry ingredients. In a separate bowl beat together the milk, egg and oil. Add milk mixture to the dry ingredients and mix until all dry ingredients are moist.
Bake in a heated, greased cast iron skillet at 425 F until lightly brown on top.
Turn over in the skillet, slice a wedge and butter. Eat. Wonderful!!!
I sometimes use the cornbread stick pans. Be sure that they are well-seasoned and have plenty of time to heat in the oven with a liberal teaspoon of oil in each stick. So good because there is a lot of crust.

Again, happy eating.

Hope I am through with turkey for the year. Happy cooking to you. Let me know what will be cooking at your house this New Year.

The Accidental Fried Chicken Salad

It all started with my trying to improve on the proven. Family gathering coming up, and I wanted to make the ULTIMATE fried chicken--being the matriarch and all. Surely the recipe from one of the top Food Network chefs would be the ticket! SO---I bought a large cast iron chicken fryer from "you know where," bought just the right sizes of Organic Chickens to the tune of $3.00+ per pound along with a large amount of Crisco, buttermilk, and fresh flour. (Flour gets stale if you don't cook anymore than I do, and you forget to put it in the freezer.)  The instructions read to be sure to keep the cooking fat at a steady temperature. Borrowed a cooking thermometer and  I was ready.

After work on Saturday I began the process of making this perfect fried chicken. I learned from my grandmother that chicken needs to be put in salty water--brining, it's called now. Buttermilk, salt, some 

seasonings  All set for the first step toward perfection. Place chicken pieces in the mixture. Refrigerate overnight. Done.

The next day all the ingredients were assembled:  Crisco melting in the pan, thermometer clipped to the side of the fryer, chicken drained and dipped in the flavored flour. When the Crisco reached the appropriate temperature, I strategically placed the chicken into the frying pan. Temperature watched carefully to be sure it is steady, letting brown, turning (h-m-m--seems to be getting a little TOO brown at that temp, but must follow directions.)

Eventually, all the chicken had been fried, and after it had cooled, I took a bite--Yum? NO-O-O! Yuck! TOO SALTY!!!!! We had to order TAKE-OUT. But I couldn't throw all of that expensive chicken into the trash. SO--Strip off the skin and crust, debone, boil in fresh water three times, shred, add chopped hard-cooked eggs, finely chopped celery, dill relish, mayonnaise and a few red grapes, and, believe it or not, just a little salt. Delicious! Just what I had in mind in the first place.

Thus my recipe for Accidental Chicken Salad. Enjoy! But as for fried chicken, I'll go back to doing it the way I 've done it for 60+ years.

The Devil in Deviled Eggs and How to Exorcise Them

 Deviled Eggs, it seems to me, are THE most popular item at a picnic or a cocktail party. At Eastertime we all start making them because of so many dyed hen eggs. This past Easter I began to think about "The Deviled Egg." (My grandson observed that at Eastertime, perhaps they should be call angel eggs.) Why the name "deviled"? Wikipedia connects this dish to deviled ham, and maybe that is true. However, after much contemplation (at least 30 minutes) I think the name derives from the fact that, unless certain procedures are followed, the are the "devil" to prepare. And that leads me to the real intent of this blog: How to Take the Devil Out of Deviled Eggs.

Many people contributed to these instructions. And here are the "secrets."
1. Do not start with fresh eggs.
2..Make a small hole in the larger end of the eggs.
3. Place eggs in a sauce pan and cover with tap water.
4. Add salt. Just a tablespoon, may be two.
5. Bring to a boil.
6. Remove from  heat, cover and let sit for 15 minutes--or 12 or 13--just not too long..
7. Drain quickly and shake pan to crack shells.
8. Put eggs in a bowl or pan of ice and water and allow to cool.
With any luck the devil will have been exorcised and the shells will just peel right off.
This blogger does not guarantee smoothly peeled eggs, but if you do all of the above, at least you will know you have done your very best.

I am more confident about what to do next:
Cut in half either lengthwise or crosswise (if crosswise, cut a little of the white from each end so that the egg half will sit straight).
Remove yolks, mash and mix something really yummy with the yolks and refills the halves. I like mayonnaise--real--dill, a little vinegar or dill pickle juice and celery seed.

Some other suggestions for the yummy "stuff" as in stuffed:
From JOY OF COOKING--2006 Edition:
Mayonnaise or cream or sour cream or butter with vinegar and sugar or pickle juice. Season to taste with salt, pepper, mustard, red pepper, curry powder, jalopenos or other peppers.
Other additions: anchovy, caviar, curry powder, crumbled bleu cheese, chopped chive, tarragon,  parsley or, basil, salsa,  etc,
And more specifically, two recipes from "Bon Appetit."

Chipotle Deviled Eggs
12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves

PREPARATION
Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce hear to low; simmer gently 5 minutes. Remove from heat, cover and let stand  10 minutes. Drain eggs; cover with ice and water and let stand until cold.

Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. finely grate yolks on small holes of of box grater into medium bowl. Mix in mayonnaise, the 2 teaspoons chopped chipotle chilies. Add more chopped chilies, if desired, for more hear. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2 inch-diameter star tip, pipe filling into egg whites. Cover and Chill eggs at least 2 hours and up to 1 day. Press l cilantro leaf into filling each egg and serve.
www.bonappetit.com/recipes/2006/chipotle_deviled_eggs

* Substitute the Homestead Chipotle Mayonnaise available at Gourmet Gallery.

Eggs Stuffed with Smoked Salmon and Caviar


3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled,  halved, whites and yolks separated

Additional chopped chives
Lemon wedges
Assorted fresh herb sprigs

Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil and lemon juice in medium bowl. Mix insmoked salmon. Fold in caviar. Chop four egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.

Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
"Bon Appetit". August 2004. p.83