We are having a bit of avatar fun over at Twitter, my baking/cooking pals and I, just to shake things up a bit and confuse everyone each month as to who is who and all. Nancy came up with the great idea of each of us picking a different chef for each month, all of us making anything we each selected to make from that chef's recipes, taking a photo of our efforts, and using that photo as our avatar for that month. April's avatar chef is Jacques Pepin, chosen by Di.
The recipe I chose is from a website called The Complete Pepin Techniques and Recipes and is entitled Hard Cooked Eggs in Mustard Sauce. You can find the recipe there (it is number 37 in the index provided): click here.
As I was scanning the list of recipes I knew I would have no trouble choosing something to make from the list as so much of it looked great. In the end, I decided on the hard cooked eggs recipe because it is the season of hard cooked eggs, with Easter approaching and all, and Matt still likes to dye Easter eggs, so I figured it would be nice to have a recipe ready for the onslaught of hard boiled eggs this month.
Besides seasonal, easy, photogenic, and delicious, I also enjoyed learning a new technique for hard cooking the eggs that he describes in the recipe...I had never done it that way before. It works nicely, the shells slip off easily, the eggs were perfectly done, and it was easy. I'm doing hard cooked eggs this way from now on.
The mustard sauce is easy and perfect with the eggs. Ingredient list: eggs, garlic, Dijon mustard, pepper, salt, wine vinegar, canola oil, lettuce, and chives.
It's simple, easy, no fancy ingredients that are hard to locate, and now I have one very tasty salad recipe to add to my list...one especially good for Easter dinner. Go check out the site, even though Jacques Pepin is a fancy French chef, there are recipes on there that are simple, elegant, and that teach you new techniques which will make your time in the kitchen more pleasant. The next one I am going to make is the one for Swiss Chard Stuffed Onions as I never ever know what to do with Swiss Chard.