Calling in the troops

As I sit here at my desk, I am anxiously awaiting the arrival of a new recipe from the oven. I am trying out a savory baked ricotta dip that I saw on 5 ingredient fix yesterday. While I wait, I made a quick snack of a deconstructed deviled egg. A perfectly hard-cooked egg (method to follow) topped with a smear of mayonnaise, kosher salt, fresh cracked black pepper and three dots of Sriracha hot sauce....mmmmmm!

I've been researching ideas on the subject matter for the cookbook all day. I've also been looking at publishing firms from some of my favorite Chef authors. I looked into the pros and cons of hiring a literary agent or trying to self publish like my friend Domenica Catelli did when she wrote her first book "Mom-a-licious". I am sure this is all a case of putting the horse before the cart so perhaps I should slow down and start one step at time.

All along I knew I would never be able to accomplish this monumental goal of writing a top selling cookbook without the help of a few, if not a whole army, of my friends and professionals. I'll need my best girlfriend, Trina (I call her my sustah from another mother) and my long-lost twin, Azra, to help with the actual writing/testing of recipes and creative ideas. I am blessed to have several great cooks, novice cooks and occasional cooks who have offered to help with the testing once the recipes are where we want them. I have talented friends who are graphic designers, photographers, makeup artists and a sister who is perhaps the best artist I know. Not to mention all the adoring friends who have selflessly offered to be taste-testers. 

My next step is to call in Trina and Azra and have a little pow-wow. We need answer some in-depth questions to help us narrow our focus before the recipe collection and cooking actually start. So, here I go. 

I hope y'all have a great first Monday night of the new year.

The best method I've found for hard-cooked eggs:

Add eggs in a single layer to a pot and cover with water to 1/2 inch above the eggs. Add 1 teaspoon of white vinegar and a 1 teaspoon of salt to help prevent cracking and provide a subtle seasoning. Bring to boil over high heat. 

DON'T WALK AWAY. 

The moment the water comes to a full boil (this mean large bubbles all over the surface of the water), remove from heat and cover with a tight fitting lid. Set a timer for 10 minutes if you like a deep yellow soft yolk or 15 if you like a paler yellow firm yolk. 

Drain the hot water and replace with cool water and some ice for an additional 10 minutes. DON'T SKIP THE COOLING STEP or the eggs will continue to cook. This will result in tough whites and that horrid green ring around the yolk. 

Finally, drain the cooled eggs and store in the fridge for up to a week. Enjoy!