Monthly Meal: July 2007

[Yeah, this is a couple of days late. Hopefully you will enjoy the recipe just the same, and in the meantime I'm going to work on my scheduling skills.]

After my exhaustive post on mayonnaise, I though it would be appropriate to include the condiment in this month’s meal. So, I bring you a long-time favorite of Ted and many others: my egg salad sandwiches. I usually post dinner entrées for the Monthly Meals, but who said lunch isn’t just as good? Besides, egg salad sandwiches are perfect for summer picnics, and I can’t think of anything better than a lazy picnic in the July heat.

I’m breaking from my normal format (main dish, sides, and then dessert) because I’m including my recipe for mayonnaise. You can’t make egg salad without mayonnaise, so that has to come first. This meal’s format will list mayonnaise first, egg salad second, and sandwich instructions last. The mayonnaise is made with macadamia nut oil, which gives it a lovely nutty flavor that I think is perfect for use in egg salad. If you’re going to make mayonnaise for another purpose, you may want to think about using an oil without such a strong flavor, such as sunflower oil.

MAYONNAISE

I make my mayo in a food processor. My Cuisinart has a tiny hole in the top where I can pour the oil, and it drips slowly on its own. If you don’t have this luxury, remember that the most important part of this recipe is adding the oil VERY SLOWLY. It sounds easy enough, but it gets very boring. Take heart, because your patience will be rewarded well.

INGREDIENTS:
-one whole egg*
-two egg yolks*
-1 Tbsp. Dijon mustard
-1 Tbsp. lemon juice
-1/2 tsp. sea salt
-1 c. macadamia nut oil

Eggs MUST be at room temperature.

DIRECTIONS:
In food processor, combine all ingredients EXCEPT oil. With motor running, add a few drops of oil at a time until the mixture takes up. Continue slowly dripping oil into mixture until the texture is thick. Mayonnaise will keep in a tightly sealed container in your refrigerator for one week.

EGG SALAD

INGREDIENTS:
-12 fresh eggs
-1/2 c. mayonnaise
-2 or 3 stalks celery, chopped
-1 tsp. sea salt
-1 Tbsp. Dijon mustard

DIRECTIONS:
To hard-boil eggs, place them in a large saucepan and cover them with cold water. Bring water to a boil, then reduce heat and simmer. If the eggs started at room temperature, simmer them for 15 minutes. If they were in the refrigerator, add a couple of minutes to the cooking time.

When eggs are finished, remove them from the pan immediately. Place them in a bowl full of ice water to arrest cooking, allowing them to cool for several minutes. Dry eggs and chill in refrigerator for at least one hour before use.

When ready, crack eggs by lightly tapping them against a hard surface. I’ve found that it’s best to make several small cracks all over the egg rather than one large crack. Gently peel eggs and rinse in cold water to clean them. Chop them roughly and put them in a large bowl. Stir in other ingredients, and check for taste. I like to add a little extra salt here, but take care not to add too much for your taste.

EGG SALAD SANDWICHES

INGREDIENTS:
-sliced sprouted whole wheat bread
-egg salad, as prepared above
-butter lettuce leaves
-mayonnaise and Dijon mustard for spreading, if desired

DIRECTIONS:
Spread one slice of bread thinly with mayonnaise, and the other with mustard. Spoon egg salad onto bottom slice of bread, and cover with lettuce. Place final slice of bread on top of sandwich.

Make sure to serve this sandwich with a fork, since egg salad will inevitably spill out the side as you eat. For summery perfection, serve with fresh berries and lemonade. Enjoy!

DESSERT

For dessert you can serve whatever you like, though I love to have Uncle Eddie’s Oatmeal Chocolate Chip Cookies with this meal. Going with a pre-made dessert may seem like a cop-out, but you just put in a lot of time making the rest of the meal. So pop open a bag of Uncle Eddie’s, and relax!

MUSIC

Album: Moondance, Van Morrison

This is easily one of my top ten favorite albums. Every single song is amazing, but my favorite is “Into the Mystic.” This is egg salad sandwich music if there ever was!