My Actual Pi Day Pie

pi on pieA couple of days ago I told you about a pie I made and I tied my story to Pi Day however TODAY is the actual Pi Day.
So in honor of The Pi Day I made a Shepherd’s Pie.

pie7I don’t know why I decided to make a Shepherd’s Pie, maybe because it has a good name. It originally was called Cottage Pie referring to a rural dwelling. And lamb is traditionally used because shepherds herd sheep not cows or chickens. Whatever, once I made that decision I had to locate a recipe. I tried some of my own cookbooks but Martha was putting a rutabaga mash on top of hers and Jamie Oliver and Julia didn’t even list it in their books. So next up, the internet. Of course there are a bazillion recipes to choose from so I went to a few of my standby sites and settled on Epicurious because  1) traditional mashed potatoes on top and  2) ground lamb, which I already had in the freezer (some recipes called for ground beef). Being super easy was a third benefit. Frankly, most Shepherd’s Pie recipes are pretty easy.

The Sheep Herder’s Dinner



1 Tbls vegetable oil
1 large onion, chopped
3 medium carrots, peeled and chopped
1 pound ground lamb
1 cup beef broth (or chicken)
1 Tbls tomato paste
1 tsp rosemary
1 Tbls chopped Italian parsley
1 cup frozen peas
2 lbs russet potatoes (peeled and cut into chunks)
6 Tbls unsalted butter
1/2 cup milk (any fat content)
salt to taste

Preheat  oven to 375.
1. Bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes. Drain.
2. While potatoes are cooking, heat the oil in a large saute pan, then add the onion, carrot and meat. Cook until browned, about 8 – 10 minutes.
3. Drain the fat and add the broth, the tomato paste and the herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2 quart baking dish. Set aside.

5. Mash the cooked potatoes with butter, milk and salt. Spread them over the meat mixture, then rake a fork over the top so it looks like a plowed field.


6. Bake until golden, 30 -35 minutes. Need it to be more golden? Put it under the broiler for a minute or two, keep an eye on it so it doesn’t burn.


And that’s Shepherd’s Pie. Pretty easy and pretty tasty.

Plated serving.

Plated serving.

This recipe serves 6 statistically average people or 3.14 hungry shepherds so the two of us have a lot leftover. I’m guessing it will reheat well but it won’t look as pretty since it has to be repackaged to go in the freezer. But I was cook tonight so Curt is in charge of cleanup. I’m sure he will think of something.

Hope you had a Happy Pi Day. Did you make pie?

Pie (Pi) Day

“Saturday, March 14, 2015 will be a very special Pi Day – one that only comes along once every 100 years! This year, not only does the month and day of the date (3/14) correspond to the digits in the mathematical constant, the digits in the year do too. If you write the date in the month/day/year format, then the digits of the date 3/14/15 correspond to the first 5 digits of pi: 3.1415.
But that is not all. This year’s Pi Day goes a step further – at 9:26:53 am and 9:26:53 pm, the date and the time will exactly correspond to the first 10 digits of pi: 3.141592653.”  -thanks to

When I read that I thought it was pretty amazing but you know what is more amazing?


sliceof pieMy son called today because he wants to make a steak and kidney pie for a Pi Party he is attending on Saturday. He usually calls his Dad, the chef around here, when he has a cooking question. Curt tried to help him out even though he has never made a steak and kidney pie. Bottom line the hardest task will be finding kidneys.  But we sent him recipes anyway, for steak & kidney pie, along with Beef Bourguignonne Pie and Cock-a-Leekie Pie. Nathan said he already had a recipe for a cheese pie, not a quiche, which he was going to try in addition to the S & K pie. Sounded interesting so we said if it turns out send us a picture…and the recipe.

Some of the recipes we sent him came from my February issue of Bon Appeitit magazine which gave me a head start on my pie making last week when I made a “Carmelized Garlic, Spinach and Cheddar Tart” from the same issue. Except, I substituted onion for the garlic. The garlic was supposed to be the hero of this dish (and I like garlic) but three heads of garlic just wasn’t getting me excited. So, after wresting the kitchen from my husband’s clutches, I pretty much followed this recipe except for the onion, the creme fraiche and the fancy crust. If you wish to see the original recipe it is linked above. Below is my variation.

pie1Onion, Spinach, Cheddar Tart (quiche)

Pillsbury pie crust (because I just don’t have my Grandmother’s ambition)
4 large eggs
1 large onion (cut into wedges)1 Tbls olive oil
1 Tbls balsamic vinegar
1 Tbls pure maple syrup
1/2 tsp dried rosemary or (1 tsp chopped fresh rosemary if you have fresh)
1 tsp chopped fresh thyme ( I had fresh thyme )
freshly grd black pepper
6 oz. sharp cheddar cheese
2 cups baby spinach (torn in pieces)
3/4 C sour cream
3/4 C heavy cream

Unroll one of the Pillsbury crusts and line a 9″ pie pan. Turn up the edges and crimp with a fork. Line with parchment paper and fill with pie weights or dried beans and bake at 450 degrees for 20 minutes. I crimped aluminum foil on the edges so they wouldn’t dry out or over bake, the one problem I have with pre-made dough. If crust bottom is not dry after 20 min. put it in for about 5 more minutes without the paper and beans. Remove, let cool.

Meanwhile put the onion wedges and olive oil in a pan and cook till the onions start to soften and turn a light brown. The wedges will fall apart but still will be in bigger pieces than if you cut slices. Add vinegar and 3/4 -1 cup water, bring to a boil. Reduce heat and simmer till onion is really tender. Add maple syrup, rosemary, thyme and salt and pepper. Cook until liquid is syrupy but there will still be onion pieces present, maybe 5 minutes.

Take your cooled crust and scatter the cheese over the bottom, top with the spinach. Whisk the sour cream, the cream and the 4 eggs in a medium bowl, season with salt and pepper. Pour over spinach…it does fit. I was at first unsure and only used three eggs and then realized I needed the fourth. Add the onion mixture evenly on top.

Bake at 350 till custard is set and golden brown in spots about 40-45 minutes. I put foil on the edges again for part of the time. Cool on wire rack.

a serving of pie

a serving of pie

Because of the sour cream the custard will be very soft, not firm like a straight egg custard, but trust me, it is cooked through and tastes yummy.

For Saturday, official Pi Day, I am planning on making Shepherd’s Pie. That is if I can reserve my spot in the kitchen.

What a Difference a Day (or two) Makes

Winter. Snow. Bitter cold.

We were tired of it. Just when you got a normal temp day (for us that was the upper 20’s) Bam! the next day it was high of 10 with a wind chill of -20. End of February, early March might produce snow but the bitter cold was just tiring. We even had a frozen water pipe this year. Then, just when we were at the end of our patience, the trend broke. We were promised normal March temps, 30’s, which turned into 40’s, which almost got to 50 today. When these “warm” days were announced I decided to take some pictures to record the change. It didn’t take long. Below is the change from Friday to Sunday. I took my pictures at 5:15 pm each day, with Daylight Saving Time intervening.The first sequence is the large field across the road from our house. The second sequence is the front of our house.

Friday,March 6, 5:15 pm, CDT

Friday, March 6, 5:15 pm, CDT

Saturday, March 7, 5:15 pm, CDT

Saturday, March 7, 5:15 pm, CDT

Sunday, March 8, 5:15pm, Central DST

Sunday, March 8, 5:15pm, Central DST


Mar. 6,7,8 - 5:15 pm

Mar. 6,7,8 – 5:15 pm

Granted we haven’t had snow like Boston, which is pretty weird since this is Wisconsin, so the snow melt has gently seeped into the ground. No floods. One year though we did have huge amounts of snow and that field across the way became a pond. It was a little later into Spring and that water attracted migrating birds. We had our own viewing station from the comfort of our home. This year it looks like a hike in the woods will be required.

So cheer up points east of us, the warmer weather is on its way.

Another Turn of the Page: More Snowbirds and Jack

“In the dime stores and bus stations/ People talk of situations/ Read books, repeat quotations/ Draw conclusions on the wall”
Bob Dylan

shelfWell if I thought last month was sparse, member-wise, this month was even thinner. A few more birds flew south to escape the winter deep freeze. We did have a new person but not really. Let me explain. When I arrived there was a man standing at the table presumably asking about the group. This is not unusual, we get interested people and we welcome any and all who are readers who want to share their books. I went to get coffee and upon my return, discovered that he decided to join us. He had a book in hand so I figured he came prepared. After introductions were made, he was Jack, Bea did the author talk about John Irving. The roundtable was next and I elected to go counterclockwise to save Jack from being the first to speak. I didn’t want to put him on the spot. After our third member had shared her book, another man arrived and tapped Jack on the shoulder. This was Jack’s ride and it was time to go. I told Jack I was sorry we hadn’t gotten to him and did he quickly want to talk about his book?

Now here’s the weird part, he didn’t want to talk about his book but instead told us a tale ‘about being outside the Two Rivers Bus Station in December and meeting a woman who needed a place to stay and she was a looker, and came home with him and is still there and how cool a woman like that would be interested in him….’ and then he left. We all looked at each other with that ‘Huh?’ look on our faces. Ellie, who had been sitting next to him, said he smelled like he had drunk a six-pack for breakfast. I bet John Irving could turn that experience into an interesting novel.

Oh well, on to our books. Only six this month since Jack wouldn’t share his.

february1. In One Person by John Irving (2011) 425 pages. John Irving was the author of the month and Bea presented his body of work but I decoded to feature this one since it is his most recent. It is the story of Bill, a bisexual, who as an older man looks back at his life, his relationships, his upbringing in order to analyze how he came to be who he is. (I just loved the cover.)

2. Killing Patton: The Strange Death of World War II’s Most Audacious General
by Bill O’Reilly (2014) 304 pages. This continues O’Reilly’s “series” of books preceded by Killing Lincoln, Killing Kennedy and Killing Jesus. Patton died in a mysterious car accident. This book takes you through the final years of the war and relates the suspicions and conspiracy theories surrounding Patton’s death. Our reviewer thought the book readable, interesting and well-researched.

3. Three Minutes in Poland: Discovering a Lost World in a 1938 Family Film by Glenn Kurtz (2014) 432 pages. Glenn Kurtz finds a homemade travel film made by his grandfather in 1938 that includes 3 minutes of film shot in the village of Nasielsk, Poland. These three minutes are the only known moving images of this town whose Jewish population of 3,000 was be reduced by the Holocaust to 100 people. Part of the author’s search to solve this mystery begins when a woman, viewing the 3 minute film in the Holocaust Museum, recognizes her grandfather as a thirteen year old boy.

4. The Lost City of Z: A Tale of deadly Obsession in the Amazon by David Grann (2005) 351 pages. “Z” is supposed to be the long, lost city of some South American civilization. Think El Dorado. Many explorers in the early 20th C searched for it but none as earnestly as British Colonel Percy Fawcett. The author tells the story of Percy’s many travels into the jungle, where he ultimately disappears, as well as the author’s own trek to discover any evidence of Fawcett’s remains or of Z. Though fascinating, his book is not for the squeamish, because along with these trips comes malaria, yellow fever, swarms of blood-sucking insects, snakes, poisonous frogs and of course the inevitable thirst and near starvation. All described in vivid detail.

5. American Sniper: The Autobiography of the Most Lethal Sniper in U.S. Military History by Chris Kyle (2011) 381 pages. This is the autobiography that was used as the basis for the current box-office smash film, American Sniper. “Gripping and
unforgettable, Kyle’s masterful account of his extraordinary battlefield experiences ranks as one of the great war memoirs of all time.” -Goodreads

6. Secret Wisdom of the Earth by Christopher Scotton (2015) 466 pages. Fourteen-year-old Kevin and his mother are sent to spend the summer with a beloved grandfather in eastern Kentucky after the death of his younger brother has left Mom traumatized. His dad frequently hints that Kevin is in some way responsible for the tragic accident. Luckily, his father heads back to Indiana, leaving Kevin to have the most unforgettable, summer of his life.


Dinner was Served

It has been a week since Curt and I were shopping and cleaning and prepping for our Foodie Group dinner. But last Saturday did finally arrive. There were a few minor blips like forgetting the salad forks (my husband suddenly turned into Emily Post as the salad was served) and not spreading the vegetables out on the dinner plates (that remaining empty area next to the potatoes looked like we missed something). But everything tasted good and there was a lot of lively conservation and laughter, so I think it was a success.

We got so caught up in the cooking and plating and serving that I didn’t take any pictures but here is my table setting. It was fun having the dinner on Valentine’s Day.

tableAnd I know I was being coy about the menu last week but now that all is finished, this is what was served.

UntitledThe salad was very good, the potatoes were interesting, the carrots and beets could have been more attractive though they tasted good, the meat was fine but not special and maybe a little overdone. I could have had a 2nd and a 3rd of dessert but restrained myself. But in my opinion, the star of the evening was the chowder. Curt based the chowder on an escargot/mushroom appetizer he had at Le Petit Chatelet when we were in Paris. This restaurant is right next to the famous “Shakespeare and Company Bookstore.” You can get a glimpse of it in the last seconds of Woody Allen’s movie, “Midnight in Paris.”

credit: Paris for Epicureans, 2014

credit: Paris for Epicureans, 2014

In Paris, Curt’s soup/chowder appetizer arrived with a puff pastry on top and was quite amazing.  Hidden under the puff pastry crust was a rich escargot and mushroom chowder.

Escargot en Croute: le Petit Chatelet, Paris

Escargot en Croute: le Petit Chatelet, Paris

We tried doing the puff pastry top but that was pretty much a failure so our version had puff pastry croutons instead. And since snails are not a widely shared taste treat in our group, Curt used side-stripe shrimp and sea scallops instead. It was truly wonderful. Sorry about the lack of photo but here is the recipe we served.

Seafood & Wild Mushroom Chowder after le Petit Chatelet
serves 6

1 quart corn stock
Mushrooms: 1/2 c. Chanterelle, 1/4 c. Morel,
3/4 c. Chicken of the Woods, 3/4 c. Brown Beech  – all cut into bite-sized pieces
1 large shallot, minced
4 large sea scallops, quartered
12 small shrimp, we used side stripe
1 c. heavy cream
3 c. seafood stock (Swanson’s or homemade)
white pepper
saffron, pinch
2 T. flour
2 T. olive oil
2 T. butter
1 dash hot pepper sauce, like Frank’s

Saute chanterelles in 2 T olive oil till tender, add 2 T. flour and cook to make roux. Add 1 T. butter & remaining mushrooms and saffron.  Cook I minute, stirring. Add corn & seafood stock. Stir to incorporate roux. Simmer 20 minutes. (to this point all can be done ahead)

Add scallops, shrimp & hot pepper sauce, cook 5 minutes.
Add cream & 1 T. butter, bring to a light simmer.

Serve with puff pastry croutons & a drizzle of shellfish oil.

For croutons, just buy a commercial puff pastry. Cut dough into 3/4 inch squares and bake according to directions on the box.

Shellfish oil is made by combining a pile of shrimp, lobster. or crab shells in a sauce pan with 1/2 C. grape seed or canola oil, 1Tbs. tomato paste and 1/2 tsp. of smoked paprika.  Saute for 10 minutes.  Remove from heat and let sit until cool.  Strain out the shell bits and reserve the oil for garnish on chowder or soup.

Note: We had corn stock that we made at the end of last summer from fresh corn cobs after we cut off the corn kernels for freezing.

Hope your Valentine’s Day was as fun as ours.


Guests arrive in Twenty-Six Hours

rose2I usually use this blog to talk about the aftermath of a successful meal or dinner party. However, right now I am caught up in the whirlwind of preparation for the Foodies Group dinner this coming Saturday so taking a breath and talking about what’s happening seemed like a perfect break from the action. Tomorrow will definitely be crazier as we get close to opening the door to our guests so you won’t be hearing from me for days.

The past week has been taken up with the heavier cleaning, like the floors. But that is good, because if I didn’t invite guests over every other month or so, I’d just put off the major clean up and clutter purge till spring. And it’s not like the dust is an inch thick but the papers, books, magazines, mail, etc. really starts to take over tables, counters, chairs, the floor.

Another big project this week was the shopping. I think we went over our recipes 5 times, bought the meat last Friday, did a big shop yesterday and still found out this morning that we were out of honey. So while I finished dessert prep, Curt made a final run to the grocery. When he got home he mentioned it was a good thing we picked up our flowers yesterday because today every mother’s son is buying flowers for Saturday…oh didn’t I mention, we chose Valentine’s Day for our dinner. But it will be fun and I have a color theme to work with, those red roses in the opening banner will give you a hint.

stockThis morning Curt was already working on his fish stock for the chowder, and even I, the non fish lover, thought it gave the house a nice bistro-like fragrance.

shrimpOnce I finished my breakfast it was my turn in the kitchen. I don’t do much food prep when we have these dinners; I’m the ambience and logistics manager, but with Curt doing five dishes I said I would take on dessert. At first, there was a lot of lobbying for tiramasu. After all it is Valentine’s Day and that is a luscious sweet. But I discovered the new cookbook we are using, Plenty More by Yotam Ottolenghi did not just have wonderful vegetable dishes but also desserts.dessertI found one that could be made ahead and assembled just before serving. Perfect. Consequently, my food contribution is already complete.

cherreisNow all I have left today is the vacuuming, tomorrow is the table setting, the bathroom, dishes from food prep, a shower, the wine, the appetizers……wheh! I need a nap just thinking about it. How did we ever do these dinners when we were working fulltime? And where did those dirty dishes come from?

cleanBtw, if it seems like I am being coy about what we are serving, I am. It really isn’t a big secret but it is fun to surprise our friends and I believe they might read this before arriving tomorrow.

Eating while Katy Perry Sings

wings2Well yesterday was the big game, the whole enchilada, the big Lebowski….yes, the Superbowl. Up here in Green Bay, we weren’t too excited about the actual game. How could we choose between the evil empire from New England or the ospreys from Seattle (who, by the way, beat our team in the playoffs)?  But the Superbowl is also a big reason to eat some good food and we didn’t want to skip that part of the day. So we reminded ourselves that the Superbowl wasn’t just a game, it had, hopefully, new and interesting commercials and a musical halftime, which turned out to be worthy of the opening of the Olympics. Certainly enough entertainment to eat along with.

We started early with a fine lunch. There was leftover chicken from Saturday so after making some broth from the carcass Curt put together a couple of bowls of noodle soup.

Noodle soup a la Curt

Noodle soup a la Curt

Chinese egg noodles, green onions, chicken, radishes, cilantro sprouts and a dollop of fermented soybean paste on the top. It was great. So let’s call this our nod to the West coast team. This looks more like a Seattle dish than a Boston dish.

About two hours after lunch was done chili preparation commenced.

chilispMeat needed to be cut up and spices gathered: cumin, ancho chili pepper, paprika, Mexican oregano, cayenne pepper, guajillo. Once all of those ingredients and the beans and the onions were in the pot it was time for the chicken wings. We have a deep fryer but frankly it is kind of a mess and a big deal to use it for just two people. Also the less deep fat frying in our diet, the better. These wings were oven baked.

Wings right out of the oven

Wings right out of the oven

A day ahead, they were prepped. For every pound of wings mix together 3/4 tsp of baking powder and 3/4 tsp of salt. Put the wings into this dry mix and toss till they are thoroughly coated. Lay them on a rack on a cookie sheet, uncovered, and refrigerate overnight.  To get a crispy skin you want the wing’s skin to dry out.

About an hour before you want to eat, preheat your oven to 450 degrees.  Bake the wings for 20 minutes.

Turn the wings and bake for an additional 15 – 25 minutes depending on the size of the wings.

Take out and toss with your favorite coating. We divided ours in half. Half plain, half coated with a mixture of Kikkoman Thai Chili Paste, vinegar, Major Grey’s Chutney and Frank’s Original hot cayenne pepper sauce.

These turned out great and around 5:30pm they were ready. Oh yes, and kickoff happened at 5:30pm too. While the game proceeded we filled up our plates, then sat down to eat during the first bunch of commercials. The Brady Bunch/Snickers ad was the best of that group. Back to football…time to get more wings and wine. This was the pattern till all the wings were gone.

Around halftime Curt heated up the chili that was prepared earlier. This would be our nod to Boston. While Katy Perry rode in on a tiger puppet we filled our bowls, topped them with a tablespoon of sour cream and added a corn cookie on the side. By the time Katy was in her beach togs dancing with sharks we were ready to eat. chiliAfter chili we watched some football till the next episode of Downton Abbey started on another channel. Bye football. Mellowing out with another glass of wine (Curt had a beer), we watched our favorite English upper class family. Once it was done we even had time to see the final interception of the big game. Yes, the evil empire won but seeing the shocked expressions on the osprey’s faces made it all worth it.

Another Turn of the Page: Beginning the Year

“I disappear into books. What’s your superpower?” -Anonymous


Our January meeting always has fewer people. Mostly because many are snowbirds and have flown to their respective nests in the southlands, but we were also lessened this month by illness. The flu has been flying about and seems to have caught some of our members. The others probably said,”yuk, it’s cold! and pulled the covers higher.”

But the magnificent seven who met had some good books to share. Pete started us off with a brief report on Richard Paul Evans. Best known for writing fiction with conservative Christian themes and strong family values, he’s a real Hallmark kind of writer. And though those books are not my reading choice, I have to give this author credit for using his money to found The Christmas Box House International, an organization devoted to building shelters and providing services for abused and neglected children.

So on to the books of January:

January1. The Mistletoe Promise by Richard Paul Evans (2014) 251 pages. Pete who did our author recommends this book by Evans. It is about two people with painful secrets who meet during the Christmas holidays and decide to sign a contract pretending to be a couple to help each other get through the holidays. This book received favorable reviews from men and women alike.

2. Longbourn by Jo Baker (2013) 332 pages. Are you a Downton Abbey fan? A Jane Austen lover? Then you’ll probably enjoy this view of the belowstairs world of Pride and Prejudice.

3. The Chili Queen by Sandra Dallas (2002) 304 pages. An entertaining story about Addie French and her bordello called The Chili Queen, with a setting in the New Mexico territory of the 1880’s. Much more than a story set in a “hookhouse”..and they serve great chili too.

4. Deep Down Dark by Hector Tobar (2014) 320 pages. The San Jos mine collapsed outside of Copiap, Chile, in August 2010. As the subtitle states, this is “the untold stories of the 33 men who were buried and the miracle that set them free.” Fascinating, but you may want to pass on this one if you suffer from claustrophobia.

5. Mercy Falls by William Kent Krueger (2005) 434 pages. I decided to read this author upon recommendation from one of our members. He writes regional mysteries set in far Northern Minnesota featuring Cork O’Connor, the sheriff of a small town. I picked up this one ( #5 in the series) at a booksale and immediately got engrossed. And then at the “end”, found out it was the first of a two-parter!  My suggestion, start at the beginning of the series with Iron Lake. And when you get to Mercy Falls make sure you have quick access to Copper River.

6. The World’s Strongest Librarian by Josh Hanagarne (2013) 291 pages. This book is a big surprise because it is so much more than the story of a librarian. Josh Hanagarne is 6’7″, a librarian, a Mormon and a sufferer of Tourette’s Syndrome. Oh yeah, and he uses body-building as a way to help control his Tourettes. Funny and entertaining…you are going to love this guy.

7. Painted Horses by Malcolm Brooks (2014) 336 pages. Catherine Lemay, a young archeologist, is hired by the Smithsonian to survey a Montana river canyon before a dam project gets the okay. Why she was hired and who helps her becomes tangled with stories of WWII survivors, Indian politics, prehistoric relics and wild horses.

8. Still Life with Breadcrumbs by Anna Quindlen (2014) 272 pages. An unlikely “coming of age” story and love story because the main character, photographer Rebecca Winter, is a woman in her 60’s. Reviews were very mixed, even from people who are fans of Quindlen.


Not Eggs-actly

eggbanner.jpgIt’s somewhat of a joke among my friends that I believe, and have often said, adding an egg to any left-over is a good thing. An egg can transfer almost any soup into a breakfast (I lo-o-o-o-ve soup for breakfast). An egg can elevate some left-over vegetables to a lunch or even dinner. It adds protein to what might otherwise be a thin offering. It adds an eggy richness to almost anything. In my opinion, the egg should be poached or fried when used in this kind of savior role, but scrambled eggs work sometimes too (scrambled eggs and chili anyone?).

But wait, I recently encountered an egg of a different ilk. Salt-cured egg yolks. I saw a mention in one of those upscale cookbooks that line the shelves at almost any bookstore in the run-up to Christmas.  Salt-cured egg yolks were not something that was on my radar but when I saw a recipe in a book called Flour + Water by Thomas McNaughten, I immediately swooned.  What was this thing – cured egg yolk?  It sounded delicious, strange, rich, luxe, umami.  I had to find this food.

Turns out the rest of the world seems to already know about cured egg yolks.  A quick search of the inter-web revealed numerous sites with recipes, photos and opinions about cured egg yolks.  The basic idea is to take fresh (critical information!, FRESH) egg yolks and bury them in a dry cure of salt (and maybe other stuff).  Some recipes call for 100% salt.  Some use 50% salt and 50% sugar.  Many use ratios somewhere in between.  Some add other stuff (black pepper, cayenne, fennel, miso, soy sauce).  What’s a boy to do.  I wanted to try this but I didn’t want to waste a bunch of eggs on an experiment gone wrong.  So I trod a middle path of simple, and a second path of “sounds good, let’s try it”.

My two batches (shown below, side-by-side) follow the same basic procedure just the salt mix differs.  Each version shown below is enough to cure 4 – 6 yolks.

Mostly Salt Version
2 C. kosher salt
1/4 C. sugar
1 Tbs. fennel pollen
2 tsp. black pepper
1/2 tsp. ground fennel seed

Simple but more Sugary Version
1-1/3 C. kosher salt
2/3 C. sugar
2 tsp. black pepper

Fresh egg yolks buried in curing salt mix

Fresh egg yolks buried in curing salt mix.


For either version, mix the dry ingredients and put a 1/4″ – 1/2″ layer in the bottom of a non-reactive container.  Make depressions in the salt mix to hold the yolks.  Carefully separate the yolks from the eggs, getting the yolks as free from white as you can.  Once separated, carefully place a yolk in the depression.  Once you have placed as many yolks as you will be curing, gently spoon some of the remaining salt mix around and over the yolks, covering them by about 1/4″ to 1/2″.  Cover the container and place in the fridge for 1 week (7 days).

As I noted above, I didn’t want to end up wasting a bunch of eggs.  But on the other hand, if this turned out great, I didn’t want to have to go through all the trouble and have little to show for it.  So I prepared 4 chicken-egg yolks for each of the cures and 2 duck-egg yolks which I cured in a mixture of the two salt mixes.


Yolks after 2 weeks in the salt cure.

After a week I checked the progress, not knowing exactly what I should be looking for.  The yolks seemed like a firm but fragile jelly and a pretty sticky.  The instructions I had seen said they would be firmer, more like gummy bears.  So, I covered them back up and let them sit in the fridge another week.  In hind sight, leaving them buried in the salt but not putting a lid on the container would have sped up the drying/curing but fridge space was at a premium and I wanted to stack the containers so I put the lids on.


Brushing excess salt cure off the yolks.

Another week later, they’re firmer.  So, on to the next step.  Carefully clean as much of the salt mixture off the yolks as possible – not easy because the yolks are sticky and still surprisingly delicate.


Yolks laid out on cheesecloth, ready to be swaddled.


Swaddled yolks tied off between each one.


Swaddled yolks ready to go back into the fridge. The 4 on top were cured in the fennel cure. The two in the middle are the duck yolks.

Once clean, the yolks are swaddled in a strip of cheese cloth, tied off between each yolk and  returned to the fridge for another week or two of drying, uncovered.

The end result is a yolk that is about half or less the size of what I started with.  The texture is firm, sort of like Swiss cheese.

Now, after all that, what do they taste like?  Reports on the inter-web rave about the richness, the depth of umami.  One likened grated cured egg yolk to dried mayonnaise.


Finished cured yolk grated over ravioli. One-half yolk is enough to season 2 servings.

In my opinion, not so much.  They’re salty.  They taste vaguely of egg.  The added flavor elements of black pepper and fennel are subtle but present.  In the end, I think it was an interesting egg-speriment.  I’m glad I tried to make them.  I find them useful as an umami flavor addition/boost, like anchovy or miso.  My favorite use so far is to grate half of one over a simple pasta with an olive-oil, garlic sauce. They’re also nice grated over a green salad or into a simple vinaigrette dressing.  Ultimately I probably won’t take the time to cure egg yolks again. But you should! It’ll cost you some time but you won’t be sorry.