Tag Archives: eggs

Your My Thrill

You do something to me! It was so unexpected when it happened. Caught totally off guard, I find I just can’t get enough of my new love! There are so many ways to use these little gems, and this recipe is perfect for a breakfast or brunch. Full of cheese, eggs, kale, cream and bread cubes it is a meal by itself, or if you prefer, with something simple from the grill. Turnips have the added benefit of not being a carbohydrate. They have less than half the calories of potatoes or sweet potatoes; and can easily be swapped out in recipes. So you can literally eat them with abandon!

TURNIP AND KALE GRATIN

INGREDIENTS:

  • 5 cloves garlic, thinly sliced
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme leaves (lemon thyme is wonderful)
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 3 bunches kale, ribs and stems removed, leaves torn (you can use any type of kale, I find Tuscan and Red Russian particularly good)
  • 6-8 medium turnips, trimmed, and cut into 1/2 inch cubes (I don’t peel mine, however if you do feel free)
  • 3 large farm-raised eggs, beaten
  • 1 cup Fontina cheese, grated (about 4 ounces)
  • 1 cup pecorino cheese, grated (about 1 ounce)
  • 2 cups day-old bread such as ciabatta, cut into 1/2 inch pieces

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INSTRUCTIONS:

  1. In a medium pan, bring garlic, cream and thyme to a simmer over medium heat. Reduce heat to low and continue to simmer for 30 minutes. Let cool.
  2. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add onions, season with salt and cook, stirring occasionally until they turn a nice light amber color, about 20-30 minutes. Add a splash or two of water if they start to stick to the bottom of your pan. Transfer to a large bowl and let cool. Wipe out skillet.
  3. Heat remaining 1 tablespoon of butter in same skillet. Working in batches, add your kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, about 5 minutes. Add to bowl with onions.
  4. While kale is cooking, cook turnips in a large pot on well-salted water until crisp tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain and pat dry. Transfer to the bowl with onions and kale.
  5. Preheat oven to 375 degrees F. Whisk eggs, Fontina cheese, pecorino cheese, and cooled cream mixture in a large bowl to combine. Add onion and kale mixture, along with bread; season with salt and pepper. Transfer to a 8 x 8 casserole dish and bake uncovered until well browned, 40-50 minutes. Let rest 10 minutes before serving. Gratin can be assembled 12 hours ahead. Cover and chill.

Serves 6

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“The best things happen unexpectedly.”

The Best of Both Worlds

Now that our shelter in place order has been extended to May 15th, we are all seeking comfort through various ways. For me, cooking and food are my go to sources for calming myself. It is gradually getting warmer, we are planting in our greenhouse, the garlic is growing, and my daffodils are blooming.

These days, when I ponder what to make, it comes from a place of what is available? It becomes a combination of home-canning, frozen, fresh and pantry staples. I must say that when you put a little thought into it, you will be surprised at what you can come up with to warm the belly. This time it was a fusion of both Greek and Italian cuisines that worked quite well together. I love to make spanakopita, but was out of phyllo dough, I had my quarts of roasted tomato sauce and uncooked lasagna sheets. Then it hit me, why not combine the spanakopita in a lasagna? Bingo, the best of both worlds. It gave us a couple days of comfort food.

SPANAKOPITA LASAGNA

INGREDIENTS:

  • 12 sheets of oven-ready lasagna noodles
  • 16 ounce bag of chopped frozen spinach, thawed and drained in a wire strainer
  • Zest from one lemon
  • 1/4 cup fresh dill, chopped
  • 3 green onions, using both white and green parts, thinly sliced
  • 4 cloves garlic, grated
  • 4 beaten eggs
  • 10 ounces crumbled feta
  • 16 ounces goat cheese, crumbled
  • 2 cups shredded mozzarella
  • 1 quart of roasted tomato sauce (or equivalent of jarred pasta sauce
  • 2 tablespoon balsamic vinegar

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INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Spray a 13 x 9 ceramic pan with cooking spray.
  2. Place the drained spinach in a clean kitchen towel and gently squeeze out the remaining water. Place spinach in a large bowl.
  3. Add lemon zest, dill, green onions, garlic, eggs, feta and goat cheese. Mix gently but thoroughly until combined.
  4. In a bowl, combine your pasta sauce with the two tablespoons of balsamic vinegar. Place a ladle full of pasta sauce in bottom of baking dish, and evenly spread it. Place three oven-ready lasagna noodles on top of sauce. Spoon 1/2 cup of filling on each sheet and distribute evenly. Top with three more lasagna sheets, repeat with filling. Repeat one more time. You should have 3 layers of spinach mixture.
  5. On the top of the final lasagna sheets, pour an equal amount of pasta sauce over the 3 groups of layered sheets. Top with mozzarella. Cover with foil and place in pre-heated oven. Bake covered for 25 minutes; uncover and bake for an additional 20 minutes, or until cheese is completely melted and sauce is bubbling.
  6. Let rest for 10-15 minutes.

Serves 6

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“A good cook works by the fire of imagination not merely by the fire in the stove.”

Robert Coffin

We Eat With Our Eyes

It is often said that we eat with our eyes.  I believe this is true.  When a dish looks appetizing and beautiful we want to savor it; we might eat a little slower so we can stretch out the experience.  I have made many quiches; some with, some without a crust, but this technique makes the final product a feast for the eyes.  We are fortunate to raise chickens that lay eggs with extremely dark yolks.  This made the color of this quiche a bright yellow, which only added to its appeal.  It is made in a spring-form pan instead of a pie plate.  This allows for a nice deep well for the filling, which I appreciate; but the real joy comes from using hash browns as the crust.  It literally comes out looking like a work of art.

Feel free to change up the ingredients in the filling to suit what you have or your taste preferences.  You can use arugula instead of spinach or a combination of the two.  You can also use Swiss chard.  Vegetarians can leave out the bacon, and you can use Comte instead of Gruyere.  You decide. It will all taste delicious.

SPINACH & GRUYERE QUICHE WITH A HASH BROWN CRUST

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INGREDIENTS:

FOR HASH BROWN CRUST:

  • 1 package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons unsalted butter, melted
  • 1 farm-fresh egg, light beaten
  • 1/2 teaspoon garlic salt

FOR THE QUICHE:

  • 1/2 cup red (or any color you have) seeded and diced
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 6 farm-fresh egg whites, and 3 additional farm-fresh eggs
  • 1 1/2 cups Gruyere or Comte cheese, shredded
  • 4 cups lightly packed spinach and/or arugula mixed
  • 1/2 cup half and half
  • 4 slices bacon, cooked, drained and crumbled

INSTRUCTIONS FOR THE CRUST:

  1. Preheat oven to 400 degrees F.  Brush the bottom of a 9-inch spring form pan with olive oil, then line both bottom and sides with parchment paper; brush with oil again.
  2. Combine the hash browns, melted butter, garlic salt and egg.  Mix thoroughly and press into spring form pan, pushing them up the sides.
  3. Bake for 20-25 minutes or until hash browns start to crisp up.

INSTRUCTIONS FOR QUICHE:

  1. Fry bacon in skillet, drain and crumble.
  2. In a small skillet over medium-low heat, add 1 tablespoon olive oil and saute onions, red pepper and garlic for 8-10 minutes or until soft and translucent.  Add spinach and saute for another 1-2 minutes or until spinach has wilted.  Set aside to cool.
  3. In a bowl, combine the egg whites, whole eggs, 1/2 and 1/2, shredded cheese and crumbled bacon.  Add the cooled onions and red pepper and stir to combine.  Season with salt and pepper to taste.  Pour into hash brown crust in spring form pan.
  4. Reduce the heat to 350 degrees F and bake for 40-45 minutes or until eggs are set.

Serves 6

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Note:  This recipe is from my new cookbook Twisted Basics: Laugh, Cook, Eat.  You can purchase it at our website

“The kitchen is seasoned with love.”

Shelter From The Storm

As we wind up week six of social distancing, I am recognizing my emotions looming large.  One minute grief, then anger, jumping to anxiety, then surprising me completely by hope. I can be washing the dishes or folding clothes and I find tears running down my face.  I listen to the news and feel angry at people who aren’t taking this virus seriously.  I’m furious at the misinformation and lies.  I wake up during the night and process thoughts for 2-4 hours.  There are times I think, “What’s wrong with me? Am I losing my mind?” The truth is, I am completely normal. There is absolutely nothing wrong with me. I am simply leaning fearlessly into my emotions. I want to know what is below the surface of my packaging. The average person didn’t see the corona-virus coming; and then the world came to a collective pause. Everything changed. Nothing is as is was.

We are in shock. I keep hearing people wanting to get back to normal. Yet what does that look like? Why long to return to an existence that was not working for most of us? I for one, have no desire to return to the times of collective exhaustion, greed and disconnection.  In this collective pause why not dream of a better way? Why not take these precious  moments and rein-vision something that sustains and nourishes us? We already know how to distance. We’ve been running away from healthy solutions for humans and the planet for generations, chasing our desire for bigger and better until the world couldn’t take it anymore.

For now, cooking and my kitchen help to steady my emotional tides. Preparing food for me is like meditation or prayer for some. One thing I do know: we need to practice a lot more kindness and compassion for each other. Our world is not a virtual reality; it is the reality. Right here, right now. We all yearn for shelter from the storm.

 

 

 

Smooth As Silk

Val and I are not big dessert eaters; but there are occasions when it seems just right.  I love a good fruit pie or tart; and would never turn down a homemade scone or brownie.  But what will really get my attention is something that the texture alone is worth the calories.  I love Creme Brule or Pots de Creme; but the real deal is a flan.  It is always something I look for on a dessert menu; yet I have never attempted one at home.  Well, I’m happy to say, “No more!”  It is surprisingly easy to make and looks so beautiful on a platter surrounded by berries.  This can be made in a loaf pan or a 1 quart souffle dish.  You can even divide the recipe into 4 individual ramekins.  For our purposes today I will stick to a loaf pan.

One of the important things to remember is that you do have to make it at least one day ahead.  I actually prefer two days, as I find it easier to unmold and is beautifully creamy yet firm.   I also enjoy putting a tablespoon of Bourbon in it.  This adds a deep, rich element.  This optional however.  If you decide no on the Bourbon, add an additional 2 teaspoons of vanilla.

INGREDIENTS:

  • 2/3 cups cane sugar
  • 2 large eggs, plus 5 egg yolks (I use farm fresh eggs from the farmers market)
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • 1/2 cup whole milk or half-and-half
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon Bourbon
  • 1/2 teaspoon salt

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DIRECTIONS:

  1. Adjust your oven rack to the middle position and preheat the oven to 300 degrees F.
  2. In a small heavy saucepan, stir together the sugar and 1/4 cup water until sugar is completely moistened.  Bring to a boil over medium-high heat and cook, without stirring, until the mixture begin to turn golden.  At this step gently swirl the pan, and continue to cook until the mixture looks like the color of honey.  Remove the pan from the heat and continue swirling until the sugar turns an amber color, about 20 seconds more.  Carefully swirl in 2 tablespoons warm tap water until incorporated.  Be careful as your mixture will bubble and steam.
  3. Pour caramel into an 8-1/2 x 4 1/2 -inch loaf pan (or whatever vessel you have decided to use);  Do not scrape out the saucepan.  Your caramel will solidify in the loaf pan after you pour it (it’s supposed to).  It will soften up again as it bakes.  Set the loaf pan aside.
  4. In a large bowl, whisk together the eggs and yolks until combine.  Add the sweetened condensed milk, evaporated milk, half-and-half, Bourbon, vanilla and salt and whisk until incorporated.  Strain the mixture through a fine-mesh strainer over an other bowl (you will be surprised when you see your bits of egg).  We do this to guarantee that your flan will have the ideal texture.  Pour the strained custard into your loaf pan over the set caramel.  Cover the loaf pan tightly with aluminum foil.
  5. Place the loaf pan in the center of a high-sided roasting pan to make a water bath or bain marie.  Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the side of the loaf pan.  Bake for 75 to 90 minutes, until the custard is set around the edges but still a bit jiggly in the center.  The custard continues to cook as it sets completely.  Carefully remove the pans from the oven,  Remove the foil and leave the flan in the water bath for 1 hour to cool.
  6. Remove the loaf pan from the water bath and wipe dry.  Cover tightly with plastic wrap and place in the refrigerator overnight or up to 4 days.
  7. To unmold flan, carefully slide a sharp knife around the edges of the pan.  Invert on a platter with a raised rim (to hold your liquid caramel), by holding it upside down, then turn your platter over.  If your flan doesn’t release immediately, let sit for a minute or two.  Once the flan is released remove your loaf pan, and with a silicone spatula, scrape the residual caramel onto the platter.  Arrange berries around the flan.  Slice flan, adding sauce and berries around each slice.  Leftovers (if there are any) can be covered loosely with plastic wrap and refrigerated for up to 4 days.

Serves 8-10

 

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“Life is uncertain.  Eat dessert first!”  –Jacques Torres