inthekitchen
Cole Mospanchuk Nonsuch Brewing Co . Before joining Nonsuch Brewing Co ., Cole was a dedicated baker , fixated on the fine art of sourdough bread making . Cole ’ s love for baking kindled focaccia making at Nonsuch that rewards customers with its airy softness . It gets a festive touch topped with unctuous roasted eggplant and red pepper . New school deviled eggs don ’ t stop at dijon piquantness . A surprise antipasto centre layers a classic tomato spread into the mixture for a full flavour explosion . Caviar topped potato pavé canapés are turned into the star bites featured on the cover .
Deviled Eggs
INGREDIENTS Deviled Eggs 12 large free run eggs , hard boiled 1 / 4 cup mayonnaise 1 Tbsp of Dijon mustard 2 tsp white wine vinegar 1 tsp salt fresh chives Old Bay seasoning Maldon salt
Antipasto Relish 1 tsp minced parsley 4 Tbsp roasted red peppers 1 Tbsp pitted Kalamata olives 1 tsp capers 2 Tbsp marinated eggplant
METHOD Deviled Eggs 1 . Peel and slice cooled hard boiled eggs lengthwise , removing the yolks .
2 . In a separate bowl mix the yolks , mayonnaise , mustard , salt and vinegar . 3 . Mash with a fork or a food processor until a nice smooth consistency . Adjust salt and acidity to desired taste . 4 . Spoon the yolk mixture into a piping bag or ziploc bag with the corner cut out .
Antipasto Relish Mix the roasted red peppers , olives , capers , eggplant and parsley in a small bowl .
Assembly 1 . When you are ready to serve , spoon 1 tsp of relish into the halved egg whites and then pipe on approximately 1 tablespoon of yolk mix . 2 . Garnish with a small sprinkle of Maldon , dusting of Old Bay and some finely chopped chives . Enjoy !
Yield 24 servings
Focaccia & Eggplant
INGREDIENTS Focaccia Bread 1 1 / 2 cup all-purpose flour 1 / 4 cup whole wheat flour 1 1 / 2 cups lukewarm water 4 Tbsp active sourdough starter ( available from Nonsuch ) 1 tsp salt 3 Tbsp extra virgin olive oil
Eggplant 2 medium eggplants 4 large red peppers ( approx . 2 lbs ) 2 tsp red wine vinegar 6 Tbsp extra virgin olive oil 4 cloves minced garlic 1 Tbsp Calabrian chili zest of 1 lemon
Garnish fresh parsley , dill , and mint freshly grated pecorino Romano Maldon salt black pepper
METHOD Focaccia 1 . Mix all flour and water in a large bowl to form a shaggy dough , being sure there are no dry bits of flour left . 2 . Cover and rest in a warm place for 30 minutes 3 . Add salt and sourdough starter , knead dough for about 5 minutes , until everything is evenly incorporated . Wet hands through the kneading process to keep dough from sticking to them .
38 ciao ! / dec / jan / two thousand twenty-two