by AntoniaJames
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BlueKaleRoad's Testing Notes:
Expand CollapseAntoniaJames's Notes:
Expand½ - 1 teaspoon minced garlic Ask a question about this ingredient
½ teaspoon salt Ask a question about this ingredient
Yolk of one large egg, which is at room temperature (This is an important detail.) Ask a question about this ingredient
2 teaspoons lime juice Ask a question about this ingredient
1 teaspoon water Ask a question about this ingredient
1 - 2 teaspoons coarse brown mustard (optional) Ask a question about this ingredient
½ cup of grapeseed or other neutral oil Ask a question about this ingredient
½ cup of tasty olive oil (I’m partial to the California arbequinas.) Ask a question about this ingredient
Mash the garlic with the salt to a paste using a mortar and pestle. Put the mashed garlic in a bowl wide enough easily to accommodate a large whisk.
Ask a question about this stepDrop in the egg yolk, lime juice and water (and mustard, if using), and whisk vigorously.
Ask a question about this stepContinue to whisk while adding a few drops of oil at a time. I use a cruet from the restaurant supply store that’s designed for tabletop use for vinegars, hot oils, etc. It has a single small hole on the top, which releases at most two drops at a time unless you really shake hard. I find it perfect for this. Also, I use an OXO bowl with a rubber bottom that hugs the counter, which keeps the bowl from jumping around, as I let the oil drop from the cruet in my left hand, while whisking with my right.
Ask a question about this stepAdd single drops of oil at a steady rate as you continue to whisk. Once about 1/3 of the oil has been incorporated, and you’ve whisked a good long time (and the fragrant yellow stuff in front of you has gotten nice and thick), it’s okay to drizzle the oil at a slightly faster rate, i.e, in a slow, but light stream, as you continue whisking.
Ask a question about this stepKeep this up until all of oil is incorporated, and the mixture is fairly thick.
Ask a question about this stepRefrigerate immediately and use within a few days, at most.
Ask a question about this stepEnjoy! ;o)
Ask a question about this stepN.B. I use the basic ratios described in Michael Ruhlman's "Ratio" for this aioli.
Ask a question about this stepHard cooked eggs, peeled Ask a question about this ingredient
Thin baguettes of French, sourdough or artisanal bread Ask a question about this ingredient
Aioli, to taste Ask a question about this ingredient
THE DUKKAH: Ask a question about this ingredient
2 heaping tablespoons raw sesame seeds Ask a question about this ingredient
2 tablespoons lightly roasted pumpkin seeds (or, more traditionally,¼ cup hazelnuts, toasted and skins removed, or roasted garbanzos) Ask a question about this ingredient
1 tablespoon whole cumin seeds Ask a question about this ingredient
1 tablespoon whole coriander seeds Ask a question about this ingredient
1 teaspoon grains of paradise Ask a question about this ingredient
1 teaspoon flaky sea salt Ask a question about this ingredient
TO MAKE THE CANAPES: Slice the eggs lengthwise. You should get three or four slices.
Ask a question about this stepThen slice the baguette, cutting at an angle that will yield ovals about the size of your cooked egg slices.
Ask a question about this stepToast the slices of bread. While still warm, slather with aioli, then layer on a slice of hard cooked egg.
Ask a question about this stepGently spread on each egg slice another good dab of aioli.
Ask a question about this stepThen sprinkle generously with dukkah. (See steps 9-14, below.)
Ask a question about this stepTO MAKE THE DEVILED EGGS: Slice the eggs in half lengthwise.
Ask a question about this stepRemove the yolks, press them through a fine strainer, and mix with enough aioli to give it a consistency similar to that of a creamy mashed potato.
Ask a question about this stepFill the cavities in the egg whites first with a small pinch of dukkah and then with the yolk and aioli spread. Generously sprinkle more dukkah on top. (I spread the filling over as much of the surface of the egg white half as I can, so that I can get more dukkah on each piece.)
Ask a question about this stepTO MAKE THE DUKKAH: Toast the sesame seeds in a small heavy skillet. Remove and partially crush using a mortar and pestle, just enough to release a bit of fragrance.
Ask a question about this stepFinely chop the toasted hazelnuts (or garbanzos, or pumpkin seeds). When using pumpkin seeds, I just pulse them two or three times in my electric spice mill, and don't worry about the few left whole.
Ask a question about this stepToast the cumin seeds and the coriander seeds, separately, in a small heavy skillet just until fragrant. Watch carefully, and remove immediately, lest they burn.
Ask a question about this stepCrush the seeds using a mortar and pestle, or by pulsing an electric spice grinder. They should be coarse, and not fine.
Ask a question about this stepCombine all of the ingredients in the mortar and pestle and pound lightly a few times. Give the blend a few final good stirs, to combine. It should smell divine.
Ask a question about this stepStore any leftover dukkah in the refrigerater, tightly covered.
Ask a question about this stepEnjoy!! ;o)
Ask a question about this stepN.B. A more casual treat is simply to slather a bit of aioli on a piece of homemade sandwich or other bread, then cover with a layer of hard cooked eggs, then a few generous pinches of dukkah, and then another slice of bread. Voila! The tastiest egg sandwich you will have eaten in a long time.
Ask a question about this stepThese are really quite brilliant. I made them for company this weekend. They are delicious.
Thanks so much, SG. I'm so glad you and your guests (who, I am quite certain, are regularly treated to great food when at your house) enjoyed them. ;o)
I tested your recipe as an EP candidate and LOVED it! Your dukkah is lovely and I'm sprinkling it on everything (including my morning oatmeal). My family all enjoyed the canapes and they will be making regular appearances at our summer parties. The lime in the aioli was a nice touch, too. Thanks for sharing such a marvelous recipe!
Thank you, BKR, for the EP review and for these kind comments. I hope you do continue to make them. Dukkah, especially when combined with hard cooked eggs, is one of those magical ingredients that, once I discovered it, had me asking myself, "Where has this stuff been all my life?!" ;o)
I saw this recipe and ran SCREAMING to my husband to order the Grains of Paradise, which he did. Can't wait to make this. Sadly, I used to call myself the Deviled Eggs Maven but now I must pass on the mantle. Can not wait to make this.
I was going to submit a deviled egg recipe with roasted garlic aioli but am now too humbled to do so -- this is INCREDIBLE!
Thank you, wssmom! Like you, I'm humbled by so many of the others. The aioli + dukkah makes great egg salad, by the way. I've been eating this combination all week and still want more! On a sandwich with my Everyday Potato Bread (posted here, but spiked with wheatgerm and a bit of barley and whole wheat flours) and a fist full of watercress .. . it was simply to-die-for. I would have posted that, too, but have been so busy with my business, family, and the rest of my life in general. ;o)
I've only ever used dukkah on meat - this is a great idea! I have some left from some lamb chopsicles I made for a party! Will make these for a Mediterranean dinner next Friday.
Thanks, Burnt Offerings! I like to sprinkle dukkah on dals/creamy lentil stews and soups, and swirl it into creamed soups, like a tarkah, in which case I put it into a bit of warmed ghee first (to make it swirl-able). Great stuff! How did it ever take me so long to discover it? I'm so glad you'll be putting this idea to good use. ;o)
oooo - tarkah?? - I need to know about this. Yes - I'm hosting our Home Owner's Association annual dinner meeting next Friday, and it's a potluck with a Mediterranean theme in my garden (weather permitting), so everything from Italian, to Middle Eastern to Greek is up for grabs. The lamb chopsicles with dukkah and pomegranate molasses dipping sauce were awesome, but too $$$ to do for a party this size. But eggs and dukkah? NOW we're talking!
I've got some pumpkin seeds roasting in the oven right now, destined for a non-nut variation, for sprinkling on roasted root vegetables, also in the oven, to be served with a spatch-cocked braise-roasted chicken with preserved lemon, olives, fresh thyme, aromatics, etc. (also in the oven). Stay tuned. . . .
For a great, Mediterranean style potluck dish, try this one courtesy of the quite talented (Andrew) Baber, who attended both our spring and fall food52 gatherings last year. http://www.food52.com/recipes/7563_caramelized_onion_thyme_proscuitto_and_goat_cheese_tart This totally rocks, and won't break the bank. This was one of the best things I ate in a whole year of really good eating in 2010. I'm not kidding. That boy can cook. ;o)
Hah! I was thinking about making a pissaladiere - that would be perfect!
The pumpkin seeds work really well, by the way. I pulsed them a few times in my spice mill, and had some recently toasted and ground cumin and coriander seeds on hand. It took all of one minute to pull it together, once I toasted the sesame seeds (which I did in the hot oven, on the hot baking sheet I'd used for the pumpkin seeds, while I was mixing the other ingredients. I didn't even measure anything.) Delicious. ;o)
Wow, AJ, this sounds amazing. I always love how precise your instructions are, too.
Thanks so much! I've learned a lot about recipe writing by testing the EP candidates over the past year (and thinking like an engineer, to figure out what works, what doesn't work, and why . . . . .) ;o)
Thanks, nannydeb! I hope you do. ;o)
These sound so good! And creative!
You are so kind! Thank you. ;o)
What beautiful photos. Either of these recipes look scrumptious. Lime Makes food so bright.
Oh, I'm glad you think so! Thanks, Bevi. ;o)
Thanks, TiggyBee! And easy, too . . . . ;o)
Yes, it is. One of my favorite food discoveries in recent months. I understand more and more why chefs consider egg the perfect food. In this case, it's perfect in two ways, by providing a superstar emulsifier in the aioli, and by providing a great base for some good, interesting flavors. Thanks for the compliment. ;o)
The only difficulty is deciding which variation to try first. Love dukkah but hadn't thought to use on eggs, brilliant!
Thanks, Lori. I give full credit for that idea to Arabella Boxer, to whom I am very grateful, and whose book I highly recommend. Hard cooked eggs are one of my favorite spring/summer foods. The aioli + dukkah have quickly become my favorite new add-ons. (I must confess that the aioli idea was stimulated by this week's theme!! I've been playing with dukkah for months now, in a variety of non-traditional ways, as well as using it with the multigrain flatbreads I've been developing.) And as I mentioned in one of my other comments, it's all just so, so easy, too. ;o)
Thank you, Sagegreen! You are so kind. ;o)
Thanks, IPK! It's hard to imagine more fundamental, honest food than bread, eggs, olive oil and garlic . . . . livened up with a touch of savory nuts and seeds. I could live on this stuff. I'm not kidding. ;o)
I'm loving all your variations of this!!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
These are great little canapes, AJ. I like finding new ways for the humble boiled egg. Anothe good way to combine eggs with dukkah if you really like it in generous amounts is to brush the outside surface of the peeled egg with some sort of a thin binder (aioli should work) and roll it whole in dukkah. Then either segment or have it as is.