Class: Chicken or the Egg by Chef Janet of the www.satisfiedsoul.com

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Japanese Devilled Eggs

1. For tender hard cooked eggs without a dark ring, cover 4 eggs with cold water and bring to the boil with the lid on. Turn off heat and let stand for 20 minutes. Drain and cover with very cold water. Shell by cracking under running water.

2. Slice cold eggs carefully in half, remove yolk to separate bowl. Traditional devilled eggs use 2 tsps. Mustard to 4 yolks, plus I tbsp mayonnaise. Mash well, pipe or spoon back into whites. Garnish using chives, parsley, capers, etc.

3. In this case we are using Japanese mustard, Wasabi.

4. Garnish will be small strip of smoked salmon, black sesame seeds and a Wasabi Pea.

Rolled Chicken Cutlets - Stuffed with Asparagus

4 boneless, skinless chicken breasts

½ tsp salt
¼ tsp pepper
1 tbsp olive oil and 1 tbsp butter+ if roasted
4 cups of water plus 1 cup of wine+ if poached

Stuffing:
1. One variation is 2 steamed asparagus spears, swiss cheese and the other is sun dried tomato and goat cheese.

Begin by placing parchment paper on counter and pounding your chicken breast with heavy skillet trying not to tear the meat. Then take flattened breast and place onto large sheet of plastic wrap on counter. Then place filling of choice onto the breast and place it seam down on the wrap.

2. If poaching bring the water and wine up to slow boil. If roasting place oil and butter into pan.
Fold tightly turning the ends in. If you are poaching twist the plastic wrap at the ends into knots. You could even double wrap.

3. Poaching , place wrapped chicken breast into hot fluid-you may have to put small plate on top to hold under. Simmer for 20 minutes (do not boil).

4. If roasting unwrap the wrap carefully. Bring the oil, butter up to hot and place breast seam side down. Sauté for
5 min, turn ONCE and place into 375 oven to finish for 20 minutes.

Butternut Squash with Ginger

Place whole Squash into 375 oven for 1 hour. Take out carefully. Seed, Peel and mash with 1 tbsp butter, 1 tbsp brown sugar, 1 tsp grated ginger. Salt and pepper to taste.

Pavlova (Meringue)

1 tsp lemon juice or citric acid
4 eggs separated (save yolks)
½ tsp cream of tartar

½ cup white sugar
½ tsp vanilla
1 tbsp cornstarch
1 tbsp vinegar (I like raspberry)

1. Preheat oven to 300 degrees. Place a circle of parchment paper onto cooking sheet

2. Wipe out metal bowl with lemon. Set aside. Place whites into bowl with cream of tartar. Whites beat up much higher at room temperature.

3. Beat whites until soft peaks form, gradually adding sugar and beat until peaks get stiffer. Add in vanilla, and then fold in cornstarch and vinegar.

4. Scoop out of bowl onto the parchment circle. Bake for one hour.

Crème Anglais

2 tbsp white sugar
2 tsp cornstarch
Pinch of salt
1 cup of milk
1 egg yolk
1 tsp vanilla
Nutmeg* this is a nut for allergies

In heavy pan or top of double boiler, combine sugar, cornstarch, salt. Stir in cold milk and place over heat. Bring to a simmer, whisking until slightly thickened. Then you are going to "temper" the egg. Whisk egg yolk then whisk in ¼ cup hot fluid then whisk into the whole pot. Turn off heat, keep stirring about 2 minutes until thick. Stir in vanilla and nutmeg. If you are holding you may cover with Saran or place small piece of waxed paper on surface.