"Recipes from the Chef's Kitchen"
Adrienne Cook of "The Cook Sisters"
(Cooking Instructor & Gardening Specialist)
Asparagus Deviled Eggs
(Makes 24 Stuff Egg Halves)
1) 12 large Eggs, hard-boiled
2) 12 Asparagus spears, trimmed
3) 2 tbs. very finely minced Shallot, Scallion or Chives
4) 1/3 cups Mayonnaise, more as needed
5) 1 tsp. smooth Dijon
6) 1 tsp. Curry Powder
7) pinch Cayenne
8) grated zest from one Lemon
9) 1 to 2 tbs. Whipping Cream (optional)
10) Salt and pepper to taste
Preparation of the Asparagus:
1) Remove tips and reserve. Cut stems into 1-inch pieces.
2) Bring a pot of water to the boil, drop in cut-up asparagus stems, reduce heat to
a simmer, and cook until tender, four minutes.
3) Remove cooked asparagus with a slotted spoon, reserving water, and plunge
the pieces into cold water to stop the cooking.
4) Drain thoroughly and lay them out on a paper towel to dry further.
5) When dry, transfers chopped asparagus to a food mill or food processor; process
until pureed or very finely chopped.
6) Pass puree through a sieve as necessary to drain of any excess water.
7) Bring water to a boil again and add asparagus tips; cook until crisp tender and
bright green, about one minute.
8) Drain through a sieve and plunge the sieve into cold water.
9) Finish drying the tips on paper towels.
Preparation of the Eggs
1) Peel your eggs. For a cleaner cut, dip your knife in water before cutting each in
half lengthwise. Shave a thin strip off the bottom of each so that it will not rock
about in its dish.
2) Remove the yolks and press them through a fine-mesh strainer to sieve them, or
mash with a fork.
3) Add asparagus puree, shallot or chives, mayonnaise, Dijon, spices, lemon zest and
combine mixture until smooth.
4) If the mixture is dry, add optional cream, or water, to achieve the right consistency.
5) Season carefully with salt and freshly ground black pepper.
1) You can spoon the mixture into each egg half, or use a piping bag with a star tip for a
2) Decorate each stuffed egg with asparagus spear.
3) Wrap tray in plastic and keep in fridge until ready to serve.
with Fennel Compote
1) 3 tbs. Olive Oil
2) ½ medium Fennel Bulb, cored and cut into 1/4-inch dice (about 1-1/4 cups)
3) ½ medium Yellow Onion, cut into 1/4-inch dice (about 3/4 cup)
4) 1/4 tsp. Coarse Salt and 1/4 tsp. freshly ground Black Pepper
5) 12 pitted Kalamata Olives, slivered (about 1/3 cup)
6) 1/4 tsp. Red Pepper Flakes
7) 1 tsp. finely grated Lemon zest
8) 1/3 cup minced fresh Mint
9) One 8 oz. package Halloumi Cheese, cut into 1/4- to 3/8-inch-thick slices
1) Heat 2 tablespoons of the olive oil in a heavy skillet over medium heat until hot.
2) Add the fennel and onions, cover and cook gently, stirring occasionally, until the
vegetables begin to soften (but don’t let them brown), 2 to 3 minutes.
3) Reduce the heat to medium low, add the salt and pepper and continue to cook
until the vegetables soften completely, another 2 to 3 minutes.
4) Turn the heat to low and stir in the olives, lemon zest, mint.
5) Transfer to a bowl and reserve.
6) Wipe out skillet and add remaining olive oil; heat on medium high until hot, about
7) Working in batches if necessary to avoid crowding the pan, cook the halloumi
until golden in spots, about 2 minutes.
8) Flip and cook until the second side of each slice is golden, about 2 minutes more.
9) Reduce the heat as needed if the halloumi is browning too fast.
10) Shingle the halloumi on a serving platter.
11) Stir the vegetables and spoon over the halloumi, drizzle with hot olive oil from skillet.
12) Serve immediately.
with Mascarpone Cream
The Poached Pears
1) 4 firm Bosc or Comice Pears (do not use ripe or soft Pears)
2) 2 cups Red Wine
3) 1 Vanilla Bean, whole or 1 tsp. Vanilla Extract for poaching liquid
4) 2 Cinnamon Sticks
5) 1 cup Sugar
6) 2 tbs. cold Butter, divided in half
1) Peel and cut the pear in half lengthwise.
2) Use a melon baller or spoon to scoop out the seeds and core.
3) You are creating a small “bowl” in the pear half that will later hold the marscapone
4) In a deep saucepan, bring wine and 2 cups water to a simmer.
5) Split vanilla bean lengthwise and add to wine and water mixture.
6) Add cinnamon and sugar.
7) Add pears to liquid and simmer for 20 to 35 minutes or until tender but not too soft.
8) Remove pears from liquid and reserve.
9) Remove the cinnamon, bay leaves and vanilla bean from the wine mixture.
10) Continue to simmer and reduce the liquid until thick and syrupy, about five minutes.
11) Be sure not to over-reduce or burn the syrup.
12) Whisk in butter, quickly, one tablespoon at a time. Cover sauce and remove from
heat; hold until ready to serve.
13) (If making ahead, hold pears in poaching liquid, removing the cinnamon, vanilla and
bay leaf. Cool the liquid and pears down to below 70F, then store in airtight container
in the refrigerator for up to 3 days. Remove pears from liquid and bring to room
temperature, then proceed with the recipe.)
The Mascarpone Cream
1) One (8-ounce) containers of Mascarpone Cheese (may substitute Cream Cheese)
2) 1/4 tsp. Vanilla Extract
3) 1/4 cup Heavy Cream or Half-and-half
4) 1/4 cup Powdered Sugar
1) Combine in a small bowl the mascarpone cheese, heavy cream, pinch cinnamon,
vanilla extract and powdered sugar until smooth.
1) Place a small dollop of the Mascarpone Cream on a dessert dish.
2) Place a poached pear half on top of the dollop, which keeps it from sliding.
3) Fill the “bowl” of the pear with mascarpone cream.
4) Spoon or drizzle pear with red wine syrup. Repeat with remaining pears.