Hope in the Kitchen (and a few other places!): Recipes

Deviled Quail Eggs

So I found these adorable quail eggs at the local Asian market next to the thrift shop I frequent for my up-cycling business. I had to have them, and when I got home, my husband asks "Are you going to devil those!?" can you hear his excitement? Well, I did it, and see just how below, these were super fast and actually really fun!

Ingredients:

2 Doz Quail Eggs
1tbsp mayo + 1/2 tsp
1 tsp yellow mustard
1/2 tsp dijon mustard
Paprika to garnish (or olives, or what ever you like :))

Directions:
Boil Eggs for about 5 minutes in a low boil. Remove from heat, and place under cold running tap. Once eggs are cool to the touch you're ready to peel. Now quail eggs have much softer shells than chicken eggs, but the inner membrane that lies just beneath is still very tough so it takes a little getting used to. First gently tap your egg on all sides on a flat surface like the counter to crack the shell all the way around. Next look for the spot that took the dent the best (this is where you usually find the pocket of air hiding. you will gently pinch the egg shell off here to give you a hold on the shell and inner membrane once you have this hole started gently pull the shell off piece by piece and place in the pan so that when you're done you can make one last rinse to get all the shells off (they are super tiny so they stick on everything).

Next you will cut your eggs in half the long way and place all your yolks in a small bowl. Mix the ingredients listed above with your yolks until there are no lumps.

Place yolk mix into a sturdy freezer zip-lock bag as shown below, avoid getting egg on sides and attempt to get it all close to the corner of the bag. Cut a 1/2" piece off tip to leave a very small hole to pipe your egg yolk back into your little whites! Carefully refill your empty eggs being sure to get them all about even.

I topped mine with paprika and served!

Voila! Deviled eggs!

Quail Egg Bruschetta with Prosciutto-by Hope

Ok I love making simple snacks and this one looks so fancy I couldn't pass up passing on the idea!

Shopping list:

-1 egg for every bruschetta you want to serve(these go down fast so make plenty! Id say 2 dozen to be safe!
(these can be found at your local Asian market in the egg section for $2-$3 per dozen)

-1/2 slice of prosciutto for each bruschetta

-1 loaf of some great crusty baguette bread sliced on the diagonal so that you can hold your whole egg

Ingredients:

-Quail eggs
-Prosciutto
-Loaf of baguette
-Butter
-Salt & Pepper to taste

Directions:

Slice up Baugette in to 1/2"-3/4" thick slices on the diagonal so that your eggs will fit on them. Put some butter in a non-stick pan and heat over medium heat, once your butter melts . (you want them to look nice and round when you get them on your toasts)
Next, butter each side of your slices lightly and place in the pan to grill on each side. Watch so that you don't burn them! Pull out your toasts when they are light golden brown and wipe your pan clean with a paper towel before starting the next step.

Cracking these is kind of odd so I'm adding this little note, the shell is softer than normal chicken eggs, so you will lightly tap them on a flat surface like your counter top (not the edge) this should crack the shell, the membrane on the inside will likely still remain un-broken, next you will gently slide your thumb into the space where the shell has cracked and gently try to pry the shell apart taking care not to smash the yolk inside! Add a few eggs to the pan ensuring that the edges don't touch. Sprinkle with salt and pepper.

Heat for a minute or two depending on how hot your setting is, you want these to be over easy so the yolk is still runny when its served.

While your eggs are cooking cut your prosciutto in half so that your slice lays well on the bruschetta (its ok if you fold it in half :))

Next gently lift your eggs out of the pan and place them on to your little toasts and serve!

Carrot top pesto!

I cant claim full responsibility for those wonderful idea, however I put my own twist on it and fell in love!
Serve it, and people will be asking you what's in this!?

1 bunch of carrot tops thick stems removed (you just want the green leafy parts)
1/2 tsp sea salt
1/3 cup olive oil
5 garlic cloves
1/3 cup of pumpkin seeds or pecans (or your favorite nut, as long as the flavor doesn't over power the

carrot tops)

Directions:
Wash your carrot tops! You don't want to put in any bugs or pesticides in your pesto, so wash them well.
Shake off excess water then carefully remove the leafy parts from the stiff stem parts and put them into a small food processor (I love the mini quisinart for small projects like this).
Next peel your garlic and add the oil tops salt and garlic to the bowl of your food processor. Add your nut or seed of choice and process again. I find pulsing the processor in 1 second bursts gets the best outcome, if the texture is too thick add a little oil.