Classic Deviled Eggs

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Paprika, for garnish

Instructions

  1.  Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2
    inches of water above the eggs.
  2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1
    minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water
    continuously for 1 minute.
  3. Crack egg shells and carefully peel under cool running water.
  4. Gently dry with paper towels.
  5. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the
    whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add
    mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  6. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Or you can
    use a pastry bag with a star tip and swirl the yolk mixture into the white! Sprinkle it with
    paprika and serve.

The Best French Fries

Who does love French fries? Kids especially love them, but, we all know deep frying is just not good for us. So, in trying to keep the caloric intake down for my son while growing up, I had to get creative. This is one recipe he requests a lot!

Ingredients

  1. 1 large Idaho potato per person
    Olive oil
    Salt and pepper
    Pinch of cayenne pepper
    Pinch of garlic powder
    Pinch of onion powder

Instructions

1. Preheat the oven to 400 degrees F.
2. Wash and dry your potatoes. Do not peel them.
3. Cut your potatoes in half lengthwise, then cut each half in half again.
4. Keep cutting the potatoes in this way until you have several wedges out of each.
5. Place all the potato wedges in a large bowl.
6. Pour a little olive oil over them, enough to just coat them, then add all the other
ingredients. You will notice I said a pinch of everything. This depends completely on
how many potatoes you are making. Obviously, if you are making a lot you will need a
couple of pinches!
7. Spread the potatoes out on a sheet pan in a single layer.
8. Place in the oven and bake for about 15 to 20 minutes…or until golden brown and crispy!
I serve these with the chicken fingers and there are never any leftovers!

Easy French Onion Soup

This recipe is a take on Julia Child’s original. I have simplified it for the novice cook!

Ingredients

1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

Instructions

  1. Heat a heavy saucepan over moderate heat with the butter and oil.
  2. When the butter has melted, stir in the onions, cover, and cook slowly until tender and
    translucent, about 10 minutes.
  3. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown,
    stirring frequently until they are a dark walnut color, 25 to 30 minutes.
  4. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes.
  5. Remove from heat, let cool for a moment, then whisk in 2 cups of hot stock.
  6. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine.
  7. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid
    reduces too much.
  8. Taste for seasoning
  9. Divide the soup among 4 ovenproof bowls.
  10. Arrange toast on top of soup and sprinkle generously with grated cheese.
  11. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and
    forms a crust over the tops of the bowls.
  12. Serve

Veggie Soup

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
salt and pepper
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts vegetable stock
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed or 1 16 oz can
1/4 cup chopped fresh parsley

Instructions

  1. Heat the olive oil in a large, heavy-bottomed stock pot over medium-low heat.
  2. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften,
    approximately 7 to 8 minutes.
  3. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes,
    stirring occasionally.
    Add the stock, increase the heat to high, and bring to a simmer.
  4. Once simmering, add the tomatoes, corn kernels, and pepper.
  5. Reduce the heat to low, cover, and cook until the vegetables are fork tender,
    approximately 25 to 30 minutes.
  6. Remove from heat and add the parsley.
  7. Season, to taste, with salt and pepper.
  8. Serve immediately

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About Chef Jackie Valenti

At the age of 41, having been downsized from my sales position after 25 years of working, I had a decision to make. After much debate and serious reflection, I decided to go to culinary school. I trained to become a professional chef and then went on with further schooling to specialize in baking and pastry arts.

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