Working our way through the Easter Eggs
It's an annual ritual for Easter Week with me figuring out what to do with all those Easter Eggs.
Obviously there's egg salad and devilled eggs. But other than that, I search all over the internet every year for some different dishes to use up our excess of Easter Eggs (this year almost 40!).
This year I am equipped with something I have not had in Easters past, Mark Bittman's How to Cook Everything Vegetarian. Had it not been for Rod Dreher's enthusiasm for Bittman's cookbooks, I don't know if I ever would have browsed and then promptly bought this book last summer.
Bittman has so many recipes that use hard-boiled eggs, combinations that I have never even imagined before, that using up our Easter Eggs is now an adventure. Tonight, for instance, we had hard-boiled eggs and cheese enchiladas with red mole sauce. Yes, you read that correctly. And yes, I made my own mole.
Bittman's suggestion of the egg and jack cheese variation notes that the boiled egg texture compliments the mole sauce well. Not only do we like this texture-wise, but also the flavors together are outstanding. I never could have come up with this on my own.
This year I am equipped with something I have not had in Easters past, Mark Bittman's How to Cook Everything Vegetarian. Had it not been for Rod Dreher's enthusiasm for Bittman's cookbooks, I don't know if I ever would have browsed and then promptly bought this book last summer.
Bittman has so many recipes that use hard-boiled eggs, combinations that I have never even imagined before, that using up our Easter Eggs is now an adventure. Tonight, for instance, we had hard-boiled eggs and cheese enchiladas with red mole sauce. Yes, you read that correctly. And yes, I made my own mole.
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