This is a sponsored post written by me on behalf of the Book Club Cookbook. I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own. This page may contain affiliate links.
My contact at The Book Club Cookbook emailed, asking if I would be interested in trying our a couple of their new spice blends for #BlendsBash2022. Of course! I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what.
So, I perused the choices - of their Book Blends, TV Blends, and Song Blends - decided on Poppy Longstocking, Late Show with Stephen Clove-bert, The Romaines of the Day. I have always loved their clever play on words for all of the blends, especially Don't Stop Bayleave-ing, Dried and Prejudice, and A Wrinkle in Thyme.
“It is important to learn how to fail, to learn how to be wrong in a way that minimizes pain to you and others and maximizes what you can learn from the experience.” ― Kazuo Ishiguro, The Remains of the Day
The Romaines of the Day is a French Vinaigrette Seasoning and includes brown mustard, sugar, sea salt, black pepper, garlic, fennel, thyme, rosemary, tarragon, basil, and chives. You can use it to make a delicious dressing by reconstituting 2 Tablespoons of the spice blend with 3 Tablespoons hot water then adding in 1/2 cup each of vinegar and oil. Et voilà!
The Romaines of the Day Deviled Eggs
Deviled eggs are the quintessential finger food. I love making - and eating them - and it's pretty simple to add ingredients to match whatever flavors I want to achieve. So, for this batch, I used The Romaines of the Day to make some herb-heavy deviled eggs.
8 large organic eggs
1/3 cup organic mayonnaise
1/2 teaspoon apple cider vinegar
1 teaspoon crushed garlic
1 Tablespoon The Romaines of the Day seasoning (or substitute any combination of fennel, thyme, rosemary, tarragon, basil, and chives if you don't have this spice blend)
fresh herbs or herb flowers for garnish (I used fresh thyme)
freshly ground pepper for serving
Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - for 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.
Peel eggs and halve lengthwise. Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise, vinegar, garlic, and seasoning blend. Stir with fork until smooth.
Fill egg whites with deviled egg mixture and garnish with fresh herbs. Sprinkle with black pepper before serving.
Stay tuned for recipes using the other spice blend I received. I will be posting again on December 12th. Can't wait!
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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.