Thinking of a Friend.
When I worked at the New York State Museum, my supervisor — and friend — Norma loved to open my mind and palate to new flavors through new recipes. She and her partner would have me to their home for lovely dinner parties; I was quite honored to be treated so kindly.
She made me my very first brisket. The recipe was her personal secret, so no recipe coming for that. It was truly delicious but not light dining to be sure. Her apple cake, her flan, and her daughter’s cheesecake are all favorites.
Once, somehow, caviar came into our conversation. When I said I’d never tried it, she insisted I come to their house for hors d’œuvres one evening. She served me her caviar pie. I’m not sure she called it that, but that is what I remember — a huge pie plate of creamy eggs covered side-to-side with black caviar. Nirvana. Creamy, tangy, and salty.
Recently, I decided I needed to have it — or some semblance of it — again. I chose a birthday celebration for Markipedia and our friend Jennifer. Of course, I had to re-invent it, so I came up with my own version, adding layers of chives and creamy cheese. It was devoured within minutes. This would be a perfect thing to share with someone special on Valentine’s Day, with a glass of bubbly. I recommend Sue Tipton’s Sparkling Grenache Blanc or Sparkling Grenache Rosé (Acquiesce Winery) with it — just wonderful.
~ David
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Mimi Rippee
January 20, 2024 at 6:48 amDamn that’s pretty! I love love love your presentation. The egg base layer is brilliant! Saving this one! Now I need to find someone who will eat caviar…..
Cocoa & Lavender
January 20, 2024 at 11:28 amWell, you can always come here. Mark might be willing to share?
Mad Dog
January 20, 2024 at 7:23 amFabulous! I bet it tasted as good as it looks.
Cocoa & Lavender
January 20, 2024 at 11:28 amIt really does, Mad Dog!
Barb
January 20, 2024 at 8:36 amStunning! And it sounds delicious.
Cocoa & Lavender
January 20, 2024 at 11:28 amThanks, Barb — it really does make an entrance!
Melissa
January 20, 2024 at 9:10 amI remember my mother making a version of caviar pie for dinner parties in the ’70s. I wasn’t eating caviar in those days (silly me!) so I don’t quite know what went into it but I do remember the lumpfish caviar, sour cream, and hard-boiled eggs. Your recipe really took me back!
Cocoa & Lavender
January 20, 2024 at 11:27 amIt is definitely a retro recipe, though I might have zhuzhed it up a bit. But, oh my — is it good!
Jill W Becker
January 20, 2024 at 9:51 amLooks like the best way to try caviar.
Cocoa & Lavender
January 20, 2024 at 11:27 amIt is a good one, for sure. 🙂
Jeff the Chef
January 20, 2024 at 10:24 amI really feel a party coming on! This looks exquisite! Thank you for the recommendation for caviar, because I wouldn’t know where to start. I’m not sure if I’ve ever bought it … I think I’ve only had it at parties and restaurants.
Cocoa & Lavender
January 20, 2024 at 11:27 amDefinitely a wonderful party food! You know, you could use really expensive caviar for this but it might be lost with the other flavors. The Romanoff is just about right in my opinion, and won’t break the bank.
angiesrecipes
January 20, 2024 at 11:43 amThat looks really impressive 🙂 Did you get those eggs from the farmers? The eggs we can get here are either evenly white or brown…
Cocoa & Lavender
January 20, 2024 at 1:03 pmThanks, Angie! Yes, those are farmers market eggs — so beautiful and so many colors. And such flavorful yolks!
Ronit
January 20, 2024 at 1:22 pmI’m literally drooling in front of the screen with this dish! Caviar is such an amazing delicacy. I’ve been very lucky, to have tried quite a few types of it, including the more rare ones. It only made me want more…
How nice of Norma, to share her wonderful dishes and culinary knowledge with you. 🙂
Cocoa & Lavender
January 20, 2024 at 2:05 pmThank you so much, Ronit! I’ve been lucky, too, and am glad I got such a generous introduction from Norma,
Eha Carr
January 20, 2024 at 3:25 pm*huge smile* David – this is beautiful and hugely delectable . . . but you have made me feel old!! When I first totally fell in love with caviar lumpfish was not even in contention – it was always sturgeon~ Not Sevruga either – it had to be the large pale grey Beluga !!! I am certain I have mentioned in prior times Runno’s and mine first trip back to Europe after ou r marriage – on KLM. in an almost empty first-class cabin over the Mediterranean en route to Rome – we so enjoyed about three BREAKFAST helpings of the stuff the hostess laughed, said she could not be bothered writing the part-full container up . . . and left the 500-gram beauty with us. Arriving in Rome we were very content indeed ! Yes, it is very different . . . memories !!!
Cocoa & Lavender
January 20, 2024 at 9:17 pmI love this memory — how wonderful!
Eha Carr
January 21, 2024 at 3:11 pmApologies for such a self-indulgent comment – but, as life progresses, some moments simply stay in mind . . . and having a big tin of ‘real’ caviar for breakfast whilst scanning a clear blue sea with six weeks of eating oneself silly in the Western Europe of the day isone of them . . . oh, we saw everything and ‘body we had to on business 🙂 !!!
Cocoa & Lavender
January 21, 2024 at 3:48 pmNo apologies needed or wanted — I loved the story! I’m just a wee bit envious!
Inger
January 20, 2024 at 5:38 pmSuch a classy appetizer! And what a perfect way to highlight caviar!
Cocoa & Lavender
January 20, 2024 at 9:16 pmI love how it sparkles, Inger!
Gerlinde de Broekert
January 20, 2024 at 7:43 pmYou are making me hungry. This looks fabulous David. What a wonderful way to serve caviar.
Cocoa & Lavender
January 20, 2024 at 9:16 pmThanks, Gerlinde — we really enjoy it.
sherry
January 20, 2024 at 10:03 pmoh this sounds so good David. and it looks wonderful too. I do love a bit of caviar!
Cocoa & Lavender
January 21, 2024 at 3:48 pmThanks, Sherry — I love it because it always seems so special.
Jola Cope
January 22, 2024 at 7:01 pmHey David, just wanted to thank you for paying this lovely homage to Norma. She would love it and be very proud of you, as she always has been. Keep making the world better and tastier.
Love to you and Mark
Jola
Cocoa & Lavender
January 22, 2024 at 10:11 pmJola — I am so glad you liked the post and I wish Norma could know. You were a big part of that, too… and I’m so lucky you were both in my life then. Miss you and much love to you, too. D
Christina Conte
January 22, 2024 at 10:40 pmWell I have never seen such a presentation with caviar, but I love it! Looks so enticing, and I agree: perfect for Valentine’s Day!
Cocoa & Lavender
January 23, 2024 at 8:47 amValentine’s Day is coming quick, but not until we celebrate Robert Burns! First things first!
Ron
January 23, 2024 at 1:45 amNicely done David!
I believe caviar and eggs were made to be paired. Here we enjoy Stenbitsrom (lumpfish roe) or Swedish poor man’s caviar with loose scrambled eggs for special Sunday brunches, so i know we’ll love your recipe.
Cocoa & Lavender
January 23, 2024 at 8:48 amAnd I know I will like the lumpfish roe in my eggs! That sounds fantastic, Ron.
Raymund
January 25, 2024 at 2:05 pmWhat a delightful story, David! Your memories of Norma’s culinary adventures are truly evocative, and it’s heartwarming to see how her kindness and love of food have stayed with you.
The caviar pie, even without the exact recipe, sounds like a masterpiece, look at all of those black gold. Yum!
Cocoa & Lavender
January 26, 2024 at 2:24 pmThanks, Raymund — Norma was a wonderful friend and colleague.
Pauline McNee
January 26, 2024 at 7:04 pmWow, wow, wow David, this would be perfect for a very special party. Your presentation is beautiful as always. I will have to research where around here I can buy caviar now. I do love it but haven’t eaten it for a long time. How wonderful to have firstly worked in a such a prestigious museum, and secondly with such a fabulous boss. If I hadn’t ended up working in libraries, I think it would have been museums.
Cocoa & Lavender
January 26, 2024 at 9:38 pmThank you so much, Pauline! I didn’t know you worked in libraries. I worked in our town library all through high school and college. The library is always home. I hope you find some (reasonably priced) caviar and make this for you and Mr. HRK!
Ben | Havocinthekitchen
January 30, 2024 at 2:38 pmI don’t think I’ve ever heard the term “caviar pie”, nor I had a dish like this. This is an egg appetizer elevated to an utterly elegant level in terms of flavour and presentation (and cost for sure haha). Well done!
Cocoa & Lavender
January 31, 2024 at 3:28 pmSometimes it’s worth the extra penny or two! Actually, this is not the really expensive kind of caviar, so it’s pretty reasonable. We plan to have it for Valentine’s Day which will be the 29th anniversary of our meeting.
Valentina
February 8, 2024 at 11:17 pmI think the best word for this beauty is “special.” For special friends, on special occasions. It’s a work of art — both in flavor and presentation. 🙂 ~Valentina
Cocoa & Lavender
February 10, 2024 at 7:21 amI agree, Valentina — but I find I am amused that it was probably quite common in the 60s and 70s… But, it isn’t now, so let’s just make it “special.”