It has been 11 months since we swung open the doors to Blu Moon Café and already we find ourselves hosting a lunchtime crowd of foodies curious to see what we will do next. Will we introduce pancetta to brie cheese, but then turn it into a perfect Panini by adding roasted pears? Maybe we’ll transform a simple pasta salad into a signature must-eat side dish when we pair the tradition of bacon and tomato with the twist of bleu cheese crumbles, our house red wine vinaigrette and a bit of mayo.
The thing is, food is a lot like art and art is about expression and experimentation. You can’t create art if you don’t pick up the brush and dip it into some color. So right here, every other week, we’re going to show you how to take the foods you already love and look at them differently. We’ll teach you what to look for while you browse the local farmers’ market for in-season produce and fresh meats. We’ll share some of our favorite Blu Moon Café recipes and show you how to make them a reality in your own kitchen.
Spring will sprout opportunities for us to demonstrate the versatility of morel mushrooms, the tradition of rhubarb and the pop of fresh, sweet green peas. In-season, tender asparagus will be showcased on our spring menu; here you will find out how to fit it into salads, sandwiches and soups.
Summer lessons in berries, stone fruits, wild onions and squash blossoms will be here on these pages. Techniques for roasting fresh vegetables and grilling fish and meats will be showcased, as will how-to stories on quick pickles and fried green tomatoes. We’ll even reveal some of the secrets behind Blu Moon favorites, like hibiscus cake garnished with edible flowers.
When the days begin to shorten, we’ll explore apples, pumpkins, root vegetables and hearty soups and stews.
Our debut recipe is a start to leaving the typical deviled egg behind. The hardboiled egg provides the perfect canvas on which all cooks can create. They marry well with an array of herbs, cheeses and dressings and provide the dinner host with the option of serving them as an appetizer or a flavorful compliment to your main Easter dish or a backyard barbeque. Chef Shelley Jordan said, “This recipe gives you three options. Once you see how easy it is, you’ll find the possibilities are really endless.”
Deviled Eggs 3 Ways
3 dozen eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
salt & pepper to taste
1/8 cup bleu cheese crumbled
3 slices cooked bacon, crumbled
1/8 cup cherry tomatoes, sliced
½ can lump crab meat
2 green onions, sliced thinly on bias
1 teaspoon powdered Ranch dressing mix
¼ cup shredded cheddar cheese
1 tablespoon green olives, sliced
Place eggs in a single layer in a large saucepan. Add cold water to cover. Bring to a boil over high heat. When water begins to boil, turn off heat, leave on warm burner for 15 minutes. Place pan with eggs under cold running water for 15 additional minutes. Peel eggs. Cut eggs in half, lengthwise. Remove the yolks and set aside the hollowed whites. Mash the yolks and mix with mayo, Dijon, salt and pepper. Divide the yolk mixture into 3 separate bowls.
In first bowl, add bleu cheese and crumbled bacon to yolk mixture. Mix and fill dozen eggs (24 halves). Top each with a cherry tomato slice.
In second bowl, add crab meat to yolk mixture. Mix and fill dozen eggs. Top each with green onion slices.
In third bowl, add powdered ranch and shredded cheddar to yolk mixture. Mix and fill final dozen eggs. Top with green olive slices.
