AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Appetizers
Ingredients8 medium golden potatoes, boiled, peeled and sliced in rounds
2 hard-cooked egg whites
4 jumbo fresh black olives, sliced (not the canned variety)
Romaine lettuce leaves, washed and dried
1/4 c fresh parsley, minced
12 oz Philadelphia brand cream cheese
2 tsp lemon juice
1 tsp hot pepper paste (or more to taste)
1/4 c evaporated milk (or less)
3 TBS vegetable oil
3 hard cooked eggs
1/2 white onion, quartered
Cook onion in water and a touch of white vinegar until tender. Drain, cool and set aside.
In food processor, chop two of the hard cooked egg whites until light and fluffy -- do not over-process!
Mix onion, three egg yolks and evaporated milk in blender at low speed. Add cream cheese gradually in thirds. Finally add the lemon juice, chili paste, oil and salt.
For the presentation, place lettuce leaves on salad plate. Center three potato slices and spoon some of the sauce over them, reserving the rest for serving at the table. Sprinkle with parsley, some of the chopped egg whites and olive slices.