Happy Wednesday. I’m looking out at my neighbor’s blooming daffodils and thinking spring can’t be far off. Still, it’s only February. Until the weather is nice enough to make you want to stand outdoors over the grill, consider Smoke Signals columnist Jim Shahin’s technique of cooking with smoked beer. He’s got recipes, too. Also in Food today, David Hagedorn goes fishing and comes back with yellow perch, a seasonal delicacy here; and author Clarissa Dickson Wright, formerly one of the “Two Fat Ladies” of BBC fame, tells us why English food.doesn’t deserve its bad rap.
Don’t forget today’s Free Range chat. Noon sharp. See you there! Meanwhile, here’s a leftover question from a previous chat:
Someone recently mentioned a recipe for cookies that included hard-boiled egg yolks. Do you have any other recipes that use hard-boiled yolks? My husband really likes hard-boiled whites but throws away the yolks, and I’d like to find a use for them. Any kind of recipe: I just want to do something with them instead of throw them away.
How about you keep the yolks and throw away your husband?
Just kidding. But I do hate to see someone waste perfectly good food. Egg yolks get a bad rap because they are high in cholesterol, but according to the Mayo Clinic, “eating four egg yolks or fewer on a weekly basis hasn’t been found to increase your risk of heart disease.” Yolks are high in vitamins and antioxidants. Plus, I think they taste great.
If you regularly make egg salad or potato salad or tuna salad or chicken salad, those dishes can absorb one or two extra yolks; it will make them taste richer. You can grate or crumble the yolks over cooked vegetables, such as green beans or asparagus, or over salads. (They’re particularly good on spinach salads.) Or make a salad dressing with them: Mash a couple of hard-boiled yolks together with a couple tablespoons of lemon juice, then add salt and pepper and about a half-cup of olive oil and whisk or shake to combine. You can include fresh herbs (tarragon, parsley, chives) or capers to add flavor.
New York chef Larry Forgione is famous for a strawberry shortcake he made that James Beard reportedly admired. The secret was two hard-boiled egg yolks mashed into the biscuit dough. I’ve never made it, but you can find the recipe here. (I’m a big biscuit lover, so I’d probably just make the biscuits without the strawberries. Why not?)
Finally, if you can’t use up your cooked yolks right away, the American Egg Board says you can refrigerate them in a tightly sealed container for up to four or five days.