A classic party food for the ages, Deviled Eggs date as far back as ancient Rome. However, the dish gained worldwide popularity in the early 20th century, making its way onto party platters around America. Also known as stuffed eggs, Russian eggs, and dressed eggs, this dish involves hard-boiled eggs that have been shelled, cut in half, and filled with a paste. The paste is most often made from the egg yolks from the hard-boiled eggs mixed with other ingredients, such as mayonnaise and mustard. Generally served cold and as a side dish or appetizer, this popular food is simple, delicious, and a classic served at the House of Shields.
- 6 hard-boiled eggs, peeled and halved lengthwise
- ¼ cup mayonnaise (full fat)
- 1 tablespoon Dijon mustard
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- Paprika to garnish
- Once peeled and halved, scoop the egg yolks out of the hard-boiled eggs and deposit into a large mixing bowl. Set aside the egg whites.
- Add the mayonnaise, mustard, vinegar, sugar, and salt to the yolks. If desired, add pepper to taste.
- Mash the ingredients together with a fork or potato masher until smooth.
- For a quick shortcut, use a tablespoon to deposit the mixture back into the egg white halves. For a better presentation, load the egg yolk mash into a piping bag. Squeeze the yolk mixture into the egg whites.
- Garnish with paprika and optional cilantro.
- For traditional serving, chill for one to two hours before enjoying with friends and family.
Traditionally served cold, Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. Nobody is certain of this classic soup’s origin—though Julia Child called it an “American invention,” historians debate its roots in French cuisine. A similar potato and leek soup recipe was created in 1869 by the French chef Jules Gouffé, but another French chef—Louis Diat, based at the Ritz-Carlton in New York City—is credited with its reinvention. Though it is traditionally served cold, I can also be eaten hot.
The recipe is simple, easy, and timeless.
4 tablespoons butter
2 medium potatoes
2 cups chicken stock
2 cups heavy cream
4 fresh chives
1 tsp nutmeg
Salt and pepper to taste
- In a large pot, melt the butter over medium-low heat. Clean and slice the leeks, discarding the green ends. Cut the potatoes into small cubes and finely chop the leeks.
- Add leeks to the butter and let sweat for five minutes. Stop sweating if they begin to take on color. Add the potato cubes and cook for another two minutes, stirring occasionally.
- Add chicken broth to pot, stir, and bring to a boil.
- Reduce heat to a simmer, cooking on low heat for around 35 minutes—until the leeks and potatoes are very soft. Remove from heat and let cool for several minutes.
- In small batches (1-2 cups at a time), puree the soup using a high speed in your blender. When finished, return the soup to the cooking pot.
- Whisk in cream and nutmeg, then season soup with salt and pepper to taste. Return to a boil, reduce to a simmer, and cook an additional five minutes. If the soup is too thick for your liking, add more broth.
- Transfer soup to a mixing bowl and chill over an ice bath, stirring occasionally. When the soup is at room temperature, cover in plastic wrap and put into the refrigerate to cool.
- Season to taste, top with chives, and serve in chilled bowls.
Named for the inimitable John D. Rockefeller, this recipe was created in a New Orleans kitchen in 1899. Jules Alciatore developed the dish to address a shortage of escargot; the locally-available oysters provided a suitable substitute. The dish is characterized by a special green sauce and the inclusion of bread crumbs, which are then baked or broiled. The green sauce recipe has never been revealed in an official capacity, but it likely includes a purée of green vegetables, parsley, celery, chives, and capters.
Simple but indulgent, this is a great way to eat oysters.
18 fresh oysters (on the half shell)
3 tbs of butter
6 tbs of finely-chopped fresh spinach leaves
1.5 tbs finely-chopped onion
1.5 tbs finely-chopped parsley
2.5 tbs breadcrumbs
Tabasco sauce to taste
½ tsp of Pernod (or another anise-flavored spirit)
½ tsp salt
Lemon wedges (for garnish)
- Use an oyster knife to open the shells and remove the oysters. Discard the top shells, but scrub and dry the bottoms. Drain the oysters over a bowl to reserve excess liquids.
- Melt the butter in a large saucepan. Add the spinach, onion, parsley, bread crumbs, Tabasco Sauce, Pernod, and salt. Remove from heat and let cool.
- Press this mixture through a sieve and let cool. You may make this mixture ahead of time and keep refrigerated until use.
- Preheat your broiler. In the meantime, line an ovenproof plate with a layer of rock salt (1” thick). Set oysters in the rock salt, placing a bit of the reserved liquid on each oyster. Then, spoon an equal amount of the prepared spinach mixture over each oyster, spreading to the rim of the shell. Add breadcrumbs.
- Broil for approximately 5 minutes (or until the edges of the oysters have curled and the topping begins to bubble).
- Garnish serving plates with parsley springs and lemon wedges. Serve immediately.