Leading up to the premiere of Chef Race on October 2nd, I’ll be introducing you to all my fellow chefs from Team USA and sharing some of their special “all-American” recipes. First up was Ronaldo. Today, we’ve got another one of my besties, chef Pippa!
Pippa Calland and I bonded early on by nerding out to the Sunday Times on one of our down days, and comparing notes on growing up with hippie parents. She’s by far the most experienced and decorated of the US chefs, including two stars from said NY Times for her work at Le Madri.
She is the daughter of members of the nascent American foodie movement and spent her childhood trying to avoid the jeers from her peers due to her parent’s beekeeping, ardent gardening and composting in suburban Indianapolis in the 1970’s. (And being out campaigning for McGovern in the reddest of red states didn’t help either!) Pippa grew up being taken out of school to go out to lunch with her mom and remembers being food obsessed from her earliest beginnings.
A graduate school dropout, Pippa went to Peter Kump’s (now ICE) on a full scholarship from the James Beard Foundation and went on to study and apprentice in Italy. She also was selected to study in Madeline Kamman’s final class at the Beringer School For American Chefs. Pippa worked in Manhattan for many years and was named one of twelve chefs to look out for by John Mariani in Esquire Magazine. Recently, Pippa narrowly survived two years in Los Angeles and currently resides in Mechanicsburg, PA where she is kept busy consulting on a new restaurant project as well as continuing to work as a personal chef.
Pippa also serves on the board of directors of the developmental committee for The Foundation For Women’s Cancer, a cause that was behind her decision to travel across the country with a bunch of crazy chefs. Her goal was to raise money and awareness for the foundation, and she is still hard at work fundraising. If you’re in the New York area, stop by Saks this Thursday to preview the jewelry designer Konstantino’s fall collection. If you’re in the market for some jewels, Saks will be donating 10 percent of purchases to Pippa’s foundation!
Check-in October 2nd for the big premiere – I’ll be hosting a virtual viewing party & potluck with a bunch of bloggers from around the web. Everyone will be posting their own all-American recipes, and I’ll be giving away a bundle of Red, White, and Blue items from Le Creuset, Edgeware, and Dream Farm.
Set your DVR’s, start prepping Pippa‘s Deviled Eggs for the occasion, and stay tuned this week as I post more great All-American recipes from my teammate!
Pippa’s Deviled Eggs
Makes 24 eggs
Deviled eggs is the quintessential American dish–so much so that BBC America is using it as a point of departure for one of its Chef Race ads. I brought this dish to my audition as an example of a dish that I thought could take me across the country. Whether it did or not is something you’ll have to watch to find out, but you don’t have to wait to make these eggs. Sometimes I wish I could clone myself so that I could make myself these eggs all the time. As at home at a fourth of July picnic as at a cocktail party for the boss, you’ll wish there were more days in the year just so you can make (and eat!) these eggs more often!
1 dozen eggs
2 teaspoons white wine vinegar
4 ounces Hellmans mayonnaise
¼ teaspoon dried mustard
1 teaspoon finely minced seeded pickled jalapenos
1 teaspoon finely minced pickled shallots
salt and pepper, to taste
1. Place the eggs in a pot and cover with cold water. Add vinegar and salt and place on the stove. Bring to a boil, turn off the heat and cover. Allow to sit for a half hour and then shock with ice and cold water. Shake the eggs so they break. Peel and rinse in cold water. Slice in half horizontally and remove the yolks.
2. In a mixing bowl, whip the egg yolks with the mayonnaise, mustard, pickles and seasonings. Taste and correct seasonings. Place egg mixture in a pastry bag. Pipe yolk mixture into egg whites.
3. Just before serving , garnish with smoked paprika. Other excellent garnishes include caviar, finely chopped crispy bacon, whole picked herb leaves, or even baby lettuces (think bonsai).
A culinary tip from Pippa: always use eggs that are at least a week old to make this recipe. Eggs that are really fresh are extremely difficult to peel without blemishing.