Oh, how I love hard-boiled eggs, and when they're deviled eggs, even better. Molly of Orangette has taken deviled eggs to an even higher plane by adding a crabmeat ravigote. That's the whitish looking stuff dolloped right on top. Ravigote is a mayonnaise- or vinaigrette-based cold sauce that is flavored with fresh herbs. For hers, Molly uses parsley, thyme, and garnishes with chives.
16-10-2006 @ 7:46PM
Sarah, you find some of the best goodies. Is it a natural talent or do you really work that hard when you go food hunting? Whichever it is, you are the best at it.
I like the idea of crab ravigote and deviled eggs. Thanks for sharing the idea.
Dr. Electro
36-13-2006 @ 1:28PM
Sarah I will look for the Crab Ravigote. It sounds awesome.I put some anchovy paste or tuna in mine with fresh tarragon and parsley It is allways a hit at our gatherings.
While rice is an easy-to-prepare grain, removing its residue from pots and pans is no small feat. With these tips, it's a breeze.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five| # | Blogger | Posts | Cmts |
|---|---|---|---|
| 1 | Slashfood Editor | 80 | 0 |
| 2 | Alexa Weibel | 54 | 2 |
| 3 | Sarah LeTrent | 34 | 0 |
| 4 | Hanna Raskin | 31 | 0 |
| 5 | Emily Farris | 19 | 0 |
| 6 | Jennifer Lawinski | 16 | 0 |
| 7 | Sara Bonisteel | 14 | 0 |
| 8 | Michael Thomas Hastings | 10 | 0 |
| 9 | David Koeppel | 8 | 0 |
| 10 | Jennifer Iserloh | 8 | 0 |
| 11 | Jose Ralat Maldonado | 7 | 1 |
| 12 | LeNell Smothers | 5 | 0 |
| 13 | Sarah Christine | 5 | 0 |
| 14 | Mike Pomranz | 5 | 1 |
| 15 | Kristine Hansen | 5 | 0 |
| 16 | Joshua M. Bernstein | 5 | 2 |
| 17 | Monika Bartyzel | 4 | 0 |
| 18 | Erin Meister | 4 | 0 |
| 19 | John Devore | 4 | 0 |
| 20 | Max Shrem | 4 | 0 |
Other Weblogs Inc. Network blogs you might be interested in:
