Scotch Eggs - Better Than Fair Food {Recipe}

The Ohio Poultry Association invited Lil and I to an eggstravagana at the Ohio State Fair this year. We learned how to make the perfect omelet, talked to poultry farmers, pet chickens, ate Ohio-farmed food for lunch, and indulged in Ohio ice cream while basking in the glow of the butter cow. My friend Kristin aka CbusMom has a great recap of the day including a picture of yours truly riding the giant slide.

There was only one problem with our visit. The Ohio Poultry Association fed us so well that we were too full to experience the deep-fried goodness of street fair food. The meals we ate in the Taste of Ohio center nutritious and filling but I left wanting some indulgence.

Fortunately our extended family was happy to appease this desire on our recent vacation to the Eastern Shore of Virginia. Inspired by the Ohio Poultry Association and our abundance of backyard eggs, we made a British creation for the first time: Scotch eggs.

Scotch eggs are hard-boiled eggs nestled in sausage, rolled in a bread crumb coating, and deep fried. We used backyard eggs and homemade bulk breakfast sausage because even fried food can be locally sourced.

Hearty does not begin to describe this protein-packed treat. We gobbled up scotch eggs for dinner one night. Most of us couldn't finish more than one so we chilled leftovers overnight in the fridge. Cold scotch eggs are a familiar train stop food in Great Britain; Alex and others were happy to much on them for breakfast the next day.

Maybe next year we'll see Scotch eggs at the fair!

Scotch Eggs makes one dozen

13 fresh eggs, divided 1 pound bulk (not stuffed) sausage 1 cup all-purpose flour, divided 1/2 cup cornmeal 1/2 teaspoon salt 10 grinds fresh black pepper 1 teaspoon Old Bay or other spice mix, optional 1 gallon lard or peanut or other oil for frying

1. Hard-boil 12 eggs in your preferred manner. I cover mine in cold water in a heavy-bottomed pan, heat the pan until boiling, turn off the heat, cover, and time for 10 minutes. After 10 minutes, fill pot with cold water and ice until eggs are chilled. This step may be done up to five days ahead. 2. Peel eggs. 3. Use approximately three tablespoons of fresh sausage to completely cover the eggs in an even layer. Set eggs in a single layer on a plate or tray and refrigerate until use. 4. Heat a pot of lard or oil to 375 degrees F for deep frying. Always use a tall, heavy-bottomed pan for deep frying and never fill more than half way. Keep a fire extinguisher and/or can of baking soda nearby in case of a fire. 5. Meanwhile, make a three-bowl breading station. In the first bowl, pour 1/2 cup flour. In the second bowl, mix one fresh egg with 2 tablespoons water. In the third bowl, mix 1/2 cup cornmeal, 1/2 cup flour, salt, pepper, and optional spice mix. 6. When oil is ready, retrieve sausage-covered eggs from the fridge. 7. Roll eggs in the breading bowls in this order: flour, eggs, cornmeal. 8. Using a slotted spoon, gently transfer eggs to the hot oil in small batches. Cook for approximately five minutes or until the breading browns. Drain on a towel-lined cooling rack. 9. Serve warm or cold with mustard.

Disclosure: The Ohio Poultry Association provided my family with Ohio State Fair tickets, parking passes, food vouchers, and ride wristbands. All opinions about the deliciousness of homemade fair food are our own.

Bacon Wrapped Almond Stuffed Dates {Recipes}

Last week I was looking for a first course for a corporate cooking class that was easy to prepare and certain to please. I decided to test making bacon wrapped dates. Am I ever glad I did. The bites are salty and crisp on the outside, soft and sweet in the middle and contain a dense, satisfying almond in the very center. They are best served very warm.

These babies are so simple that I made enough to feed my class of twenty (forty dates worth) in fifteen minutes. After a few minutes on the grill, they disappeared from the serving plate as quickly and with as much gusto as Devie the big hound pursues squirrels in the backyard.

When you want an appetizer to wow the crowd that takes just minutes, try these dates.

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Bacon-Wrapped Almond-Stuffed Dates

dried, pitted whole dates homemade or high quality bacon, one thin 6 inch piece per date raw or blanched almonds, 1 per date

1. Preheat oven or grill to 400 degrees Fahrenheit. 2. Insert one almond into each date. Wrap bacon around the date and secure with a toothpick. 3. Place on a cookie sheet and bake for 10-15 minutes or until bacon is browned and crisp. 4. Serve warm over arugula salad for a plated appetizer or on a hot platter for a party.

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PS. Did you see the first of my birthday giveaways? Stay tuned tonight for another one and enter the Kroger Giftcard Giveaway today.

Feta Peppers {Recipe}

Feta Pepperoncini Peppers were the star dish of our Julia Child $5 Value Meal. These tangy bites flew off the appetizer plate. The recipe is a cinch to make for parties or as an accompaniment to a salad or dinner at home.

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Feta Peppers adapted from Julia Child's The Way To Cook

12 fresh pepperonicini or other small thin fleshed sweet peppers 1/2 cup feta cheese 1/3 cup greek yogurt 1 egg yolk 3 dashes worchestshire sauce 6-12 drops sriracha or your preferred hot sauce 1/2 teaspoon salt 6-10 grinds fresh pepper

1. Preheat oven to 350 degrees F. 2. Cut tops off washed pepperoncinis. Halve and remove pith and seeds. 3. In a small bowl, mix together remaining ingredients. Use the back of a spoon to press chunks of feta until smooth. 4. Spoon mixture into peppers. Arrange peppers on a parchment or silpat lined cookie sheet. 5. Bake for 25-30 minute or until slightly browned on top. Serve warm.

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Zucchini Pronto {Recipe}

Summer means two things in Ohio: an abundance of zucchini and heat. The savvy home cook needs an equal amount of creative recipes that come together in quick minute so as not to warm up the kitchen and make the cook sweat. Zucchini Pronto is one such dish. Basi Italia introduced me to the concept, the same restaurant that inspired my home version of their marinated kale salad.

Like many quick-cooking meals, this recipe requires thorough mise en place. Shred and prepare all ingredients so they are ready at hand. Use a heavy bottomed or cast iron skillet heated very hot and have bowls or plates set out before cooking so the zucchini can be plated instantly.

What are your favorite ways to prepare a plethora of zucchini?

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Zucchini Pronto serves two as an appetizer or side dish

2 tablespoons high quality olive oil 1/4 cup slivered almonds 2 cloves garlic, minced 2 cups shredded zucchini (about 1 medium) white pepper 8-10 very thin 3 inch shreds of Parmesan or Peccorino cheese (use the very best you can afford)

1. Heat a large cast iron pan over high heat. 2. Add olive oil. Then layer almonds, garlic, and zucchini in pan. 3. Heat for one minute and then flip sections with a spatula. Keep heat on high to sauté, not stew. 4. After two minutes, when zucchini is heated through, pile into a shallow plate or bowl. 5. Cover immediately with cheese. Allow it to melt with the heat of the zucchini for approximately one minute before serving.

NB: If you want to double or triple this recipe, use more pans. If you pile more zucchini into a single pan it will stew and juices will run instead of the quick sear/sauté that is key to this dish.

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PS. I am a nominee for a central Ohio blog award. May I have your vote?

Added to Hearth and Soul.

Potato Chickpea Samosa {Recipe}

On a recent Saturday morning, I woke early and drove to the Worthington Farmer's Market. I was on a mission to buy sour cherries and meet AJ of Sassafras Bakery. Fruit in tow, I introduced myself to the sweet bombshell that is AJ and chatted with my friend Patti who happened to be working the bakery stand too. I couldn't leave without purchasing Sassafras' most hyped treats - the potato & bacon pocket pie and kitchen sink granola bar. I shared the pie with Alex, who was still hobbling around with a piece of an axe in his thigh. It was flaky and savory and oh so delicious. "I could eat a dozen of these," I sighed. "Me too. They're like breakfast samosas," agreed Alex.

One thing led to another and that night we were folding, filling, and frying samosas for the first time.

We used the tome 1,000 Indian Recipes as a guide for the recipe. While I'm not sure we will ever work our way through the whole book, the few recipes we have made are spot-on to the Indian cuisine we eat in the US and what Alex has had on his trips to India. The samosa recipe was another one to add to our permanent file.

The dough is a barely mixed flour and oil one that rests for a few hours to develop gluten. It is divided into equal pieces and rolled into balls. Each ball is then rolled into a thin circle and cut in half.

Each half folds into a triangle pocket by sealing one side from middle of the base across the rounded edge. The other corner is brought across and sealed to the outside. Filling stuffs in and the third edge is sealed.

The filling can be made of practically anything. Alex and I opted for a fairly traditional potato, onion, and chickpea filling while Lil filled her pieces with leftover chicken.

While stuffing our faces with the savory, slightly spicy, crisp samosas, we realized that the recipe is vegan. Though a little heavy on carbs and not at all low fat, I'll keep samosas in mind for parties where I want to feed people with a variety of dietary needs.

We made a double batch of dough and filling and fried all of the resulting 48 samosas. What we didn't eat on Saturday we froze.

To reheat with crispness, we pop them in the toaster oven for 10 minutes at 400 degrees F. When we are feeling lazy, 1 minute in the microwave works, though the texture of the wrapping sogs a bit. Potato Chickpea Samosas from 1,000 Indian Recipes by Neelam Batra makes 24

Traditional Samosa Dough

1 1/2 cups all-purpose flour + 1 cup for dusting 2 teaspoons baking powder 1 teaspoon salt 3 tablespoons vegetable oil 1/2 teaspoon coarsely ground ajwain seeds (available through Pensey's) about 1/3 cup water 2 cups oil for deep frying

1. Mix 1 1/2 cups flour, baking powder, salt, 3 tablespoons vegetable oil and ajwain seeds in food processor and pulse a few times to mix.

2. Run motor and slowly pour water until the flour gathers into a semi-firm ball that does not stick to the sides.

3. Remove to a clean bowl, cover with a towel or plastic, and let rest 1-4 hours for the gluten to develop. Dough can be refrigerated at this point.

Potato Chickpea Filling

2 tablespoons canola oil 1 teaspoon cumin seeds 2 teaspoon coriander seeds 1/2 teaspoon ground fenugreek 1/2 teaspoon tumeric 1/4 teaspoon curry powder 1 teaspoon chili garlic paste 1 teaspoon fresh grated ginger 1 vidalia onion 1/2 teaspoon salt (or to taste) 1/2 teaspoon black pepper (or to taste) 1 cup / 8 ounces cooked chickpeas (1/2 can) 2 medium yukon gold potatoes, peeled, cubed and boiled until tender in salted water 1/2 cup water

1. Grind cumin and coriander with a mortar and pestle.

2. Heat oil in a large skillet over medium heat. Add all spices, chili paste and ginger to the oil and stir for one to two minutes, being careful not to burn them.

3. Add onion into seasoned oil. Cook covered for 20 minutes or until caramelized and very tender, adding water after five minutes.

4. Stir in potatoes and chickpeas. Cook for another five minutes while slightly mashing potatoes. Add a little more water to cook as necessary.

5. Allow to cool before stuffing into samosa dough.

Assembly and Cooking

1. Heat oil to 350 degrees in a large deep pan.

2. Divide dough into 12 balls.

3. Roll a ball into a thin 12 inch circle and cut in half.

4. Fold each half into a triangle pocket by sealing one side from middle of the base across the rounded edge. Bring the other corner across and seal it to the outside.

5. Stuff in a tablespoon or so of filling and seal the third edge.

6. Fry in hot oil for 4-5 minutes. Remove to a paper towel lined plate or rack to drain excess oil. Serve warm.

PS. Meet and bid on a date with AJ at the Local Matters benefit Hills Foodie Fair this Saturday.

Added to Hearth and Soul 58.