Tuesday, February 16, 2016

If I Were Making Airline Food...


I would work hard to provide a decent breakfast, not one where sugar is the first or second ingredient in packaged "cakes" and yogurts.  It would be hard to make anything less appetizing than the breakfast I was served a few days ago on a non-stop flight to London.  Unfortunately my stomach was captive, and I had failed to bring any snacks.

Granted, the breakfast was free, even though we were flying economy.  But the airline just reported a $3.3 billion profit for the final quarter of 2015.  How about taking 1 percent of that to upgrade the meals?

Had I planned ahead, here's what I would have packed:

Fresh Fruit Salad
Homemade Chocolate Chip Bagels 
Deviled Eggs with Mustard and Dill

I plan to make at least two of these dishes for the return journey, just in case. 
Deviled Eggs with Mustard and Dill - serves 1-2 (adapted from "Help! My Apartment Has a Kitchen!")  

2 large eggs 
2-3 teaspoons mayonnaise 
1/2 teaspoon prepared mustard 
Dash salt 
Dash black pepper 
1/8 teaspoon dried dill 
Poke the eggs with a needle or egg pricker (see Mom CookingTip 40).  Gently place the eggs in a small pot, cover with water and bring to a boil over high heat.  When the water boils, turn down the heat to medium and cook, covered for 3 minutes.  Turn off the heat and let the eggs sit in the hot water, covered for 15 minutes. 
Drain the pot and cover the cooked eggs with cold water.  When they are cool to the touch, roll them around on the counter, pressing down so the shells develop many cracks. The shells should peel off easily. 
Cut the eggs in half lengthwise.  Carefully remove the yolks, put them in a bowl an mash thoroughly with a fork.  Add 2 teaspoons mayonnaise, mustard, salt and black pepper and mix well.  If the mixture is too dry, add another teaspoon mayonnaise.  Return the yolk mixture to the whites and sprinkle with dried dill.  Serve immediately or refrigerate, covered, until needed.