[Smashy the Hammer] [An Aspiring Luddite]
I carry no phone
An aspiring Luddite
In a wired world.
[Jeff Berry]
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.

Devilled Eggs and Tomato Summer Pudding
6 September 2012
[Eggs, pudding and salad]

My wife makes really good devilled eggs. Sometimes when we have a weekend in, she'll make some for us to snack on in the afternoon. I watched carefully as she made these and I recommend them to you.

Summer is, more-or-less, over. Still and all, there are vegetables coming from the farm share, and we got quite a few tomatoes this last time round. I had some bread which wasn't getting any younger, so I decided to combine the two and make a nice summer pudding. The Two Fat Ladies do one on one of their shows, and I've always liked the basic idea.

Together, the two recipes and a salad heavy on croutons made for a lovely and relatively light dinner.

[Lots of pictures]

Devilled Eggs

Boil the eggs good and hard. I usually put them in cold water, bring them to a boil, let them boil for a couple of minutes, then turn the heat off, cover the pot and let it cool. In any case, let them cool.

Cut the eggs in half and put all the yolks in a bowl. Set the whites aside. Add the mustard, mayo and sriracha to the bowl. Mush it all together, taste it and see if needs more of anything. If it does, add it. This is a delicate process, so go easy on things at first - especially the rooster sauce.

Fill the eggs with the mixture. Garnish with a bit of ancho chili powder. Failing that, paprika would work. That's it. So simple and so good.

Tomato Summer Pudding

Run the pepper, the garlic and all the tomatoes but two through the food processor with just a little salt.

Cut some of the bread to fit in the bottom of your dish, I used a plastic storage bowl. Pour not quite half of the purée on to the bread.

Take your reserved tomatoes and slice them fairly thinly. Arrange them in a layer on top of the purée. This is purely for aesthetics, and you could just toss them in with the others for the purée if you want.

Put almost all the rest of the purée on top of that. Cut more bread to make a cover for the pudding and put the rest of the purée on that.

Put a layer of plastic wrap on top, but another container on top of the pudding and weight it with four or five pounds. I put in on a plate, in case of spillage. Leave it in the fridge overnight.

This one was served after only a few hours (needs must and all) and was alright, but more time was needed for the bread to really absorb all the goodness and for the texture to settle. Still, it was pretty good.


© 2012 Jeff Berry
The Aspiring Luddite