Russian Chopped Egg Pate

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                            FOOD FUNNY
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As someone who lives in the South, I think this one has a
certain ring of truth to it. Thanks to Rosemary Zwick for sharing
it with us.

A guy was driving through the South and, being hungry, he
stopped at a roadside diner. Entering, he saw a sign advertising
the special: "Fresh Venison." The guy orders the special. After
completing the meal, he sees the cook standing behind the
counter and says, "My compliments to the chef. That was
probably the most tender venison I have ever eaten!"

The cook looks at the man with a smile and replies, "Yep, an
18-wheeler will do that, won't it?"

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                            TODAY'S RECIPE
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Here is a simple dish from Russia featuring the versatile egg.

Russian Chopped Egg Pate

8 hard-boiled eggs, peeled (see below)
4 scallions (spring onions) green and white parts,
finely chopped
2 Tbs (30 ml) melted butter
1 Tbs (15 ml) fresh dill, finely chopped
Salt and white pepper to taste
Cucumber slices, cherry tomatoes, and oil-cured
black olives for garnish

Chop the hard-boiled eggs finely but do not process in a food
processor - the texture should be grainy. Add the scallions,
butter, dill, salt, and white pepper and mix gently with a fork.
Chill in the refrigerator for at least 1 hour. Mound the pate in
a serving bowl and decorate with the cucumber slices,
tomatoes, and olives. Serve with toast points or crackers.
Serves 6 to 8.

Perfect Hard-Boiled Eggs

Place the eggs in a saucepan and cover with 1 inch (3 cm)
of water. Bring the water to a boil over high heat. As soon as
the water boils, cover the pot and remove it from the heat.
Allow to sit for 10 minutes, or 8 minutes if you prefer the center
of the yolks slightly creamy. Drain the water from the pot and
crack the egg shells - this can be accomplished easily by
shaking the eggs vigorously in the pot. Cover the eggs with
cold water and let them sit for 30 minutes. Cracking the egg
shells allows the sulfur compounds that cause the yolk to turn
green to escape, and since these compounds are water soluble,
the cold water will draw them from the egg.
Peel the eggs beginning at the large end.
Received on Mon May 2 06:52:11 2011