Egg salad on crackers
Cream (cheese) pie
"Sex Machine" by Konishi Yasuharu
"I'm Not a Know It All" by Clammbon
Egg salad on crackers (adapted from Amanda Hesser's NYT recipe)
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
8 slices of bread or crackers (water, sesame, water with cracked pepper).
Fill a pan large enough to fit the eggs in a single layer with 2 inches of water. Bring to a boil. Gently lower eggs into water and cook for 9 1/2 minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add olive oil, mayonnaise and mustard and continue mashing until smooth and pale yellow. Season to taste with salt. Top each cracker with a dollop of egg salad. If using bread, remove crusts, toast bread and cut in half diagonally. Crack fresh pepper on top of egg salad.
Yield: 4 servings.
Cream (cheese) pie (adapted from my petits choux recipe)
1 1/2 cups milk
8 ounces cream cheese, softened
1 box instant vanilla pudding
1 ready-made pie crust (graham cracker or Oreo cookie).
Beat cream cheese in 1/2 cup of milk. Add the rest of the milk and then add the pudding powder mixture. Beat until smooth and it begins to thicken. Pour into pie crust. Refrigerate for at least 2 hours until ready to serve.
Yield: 8 servings.