2018 Holiday Gift Guide – Bring It – with Fancy Egg Salad Recipe
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Have you ever found yourself in the position of having to make a dish to bring somewhere but not having any idea what dish to make? I have. If you’re into entertaining, have “friendsgiving” or other celebrations with family and friends, or go to potluck dinners often, you’ll want to check out the cookbook Bring It. Bring it has a collection of recipes especially put together because they are relatively simple to make, taste great and travel well. bring It would be a great holiday gift for anyone that cooks, entertains or dines often with family and friends.
- Author: Ali Rosen
- Hardcover: 240 pages
- Publisher: Running Press Adult (March 13, 2018)
- Language: English
- ISBN-10: 0762462728
- ISBN-13: 978-0762462728
- Purchase on Amazon
Host of acclaimed Potluck Video, Ali Rosen invites the audience to her own table, dishing out easy, sharable food for effortless entertaining in her debut cookbook.
Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!
The word “potluck” may inspire memories of church dinners and mystery covered dishes. But today’s potlucks are essentially outsourced dinner parties, which make gathering around a shared table a cinch. Inside Bring It!, you will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion.
Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:
· Pimento Cheese and Crab Dip
· Snap Pea Salad with Parmesan and Bacon
· Pistachio and Anchovy Pasta
· Short Ribs with Quick Pickled Shallots
· S’mores Bars
Each recipe includes a note called “How to Bring It,” for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won’t take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They’ll have you rethinking the potluck.
Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. Ali was named as one of Forbes Magazine’s 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor’s, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City.
Here’s a recipe from the cookbook, excerpted with permission of the publisher.
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
Photo credit for the Fancy Egg Salad from BRING IT: Noah Fecks
Fancy Egg Salad
Just saying “egg salad” can make some people snooze. Yet there’s a reason the idea has stuck around so long. Eggs are glorious and can go well beyond breakfast food. But how do you make a staple of lunch boxes feel like an exciting dish to bring along? In this recipe we have two tricks. The first is tarragon, an herb more common in French recipes but one whose distinctive flavor is often underused elsewhere. Here it marries perfectly with the eggs. The second is salmon roe. I know this is a slightly higher-end ingredient, but since the rest of the dish is so accessible, it is one worth having. It not only adds a briny pop to the flavor, but layered on top it creates a pretty visual that is hard to resist—roe is a less expensive cousin to caviar, often used in sushi rolls. And roe are eggs, so it all fits together.
- 30 Minutes
- 1 Day Ahead
- Fridge to Table
Makes 4 To 6 Servings
- 8 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped tarragon, plus leaves for garnish
- 2 teaspoons white wine vinegar or apple cider vinegar
- Salt and freshly ground black pepper to taste
- 4 ounces salmon roe
Bring a large pot of water to a boil. Set aside ice water in a large bowl, deep enough to submerge 8 eggs. When the water comes to a boil, lower the eggs in carefully with a spoon and cook for 10 minutes. Drain the water and place the eggs in the ice water bath for at least 5 minutes.
Peel the eggs and then roughly chop them. Stir the eggs together with the mayonnaise, tarragon, vinegar, salt, and pepper. Taste after combining the ingredients to make sure you have enough salt and pepper. Place the eggs in a shallow bowl and spread the roe on top as thinly as you can so that most of the top is covered. Garnish with an extra tarragon leaf or two. Serve with crackers or bread.
This recipe works well with any fish eggs, so use whatever your grocery store or fishmonger has. Whitefish roe, trout roe, or even caviar (if you are really looking to splurge and impress) will work great here. If you are using a very shallow bowl, you can use another 2 ounces of salmon roe, but don’t go beyond that: too much roe will overpower the egg salad quickly.
HOW TO BRING IT
You can make this a day ahead; just be sure to cover tightly so the roe doesn’t dry out. You may even want to put an extra layer of plastic wrap delicately on top of the roe to keep them fresh.