Posts Tagged With: Eggs

Tomato and Cheese Frittata

Tomatoes, tomatoes, tomatoes. Nothing says summer like tomatoes.

Then there are eggs, tomatoes and cheese – a familiar trinity. Make that home-grown heirloom tomatoes with fresh eggs from Farmer Kim and it becomes a holy trinity.

Ok, enough goofy phrases, what did I make? It is called a frittata, but with the bread in this mixture, this frittata is more like a strata than a frittata. It was surprisingly filling and satifsying, either as a lunch or as a dinner combined with a good salad.

Tomato and Cheese Frittata

from The World at Table – Jewish Food by Matthew Goodman

8 eggs, lightly beaten (from Farmer Kim)

1 1/2 pounds tomatoes, seeded and chopped (from the garden)

4 slices country bread, crusts removed, soaked briefly in water and squeezed dry, then crumbled

8 oz grated muenster cheese

3 oz grated parmesan

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375F. Butter or spray a 13″ x 9″ baking dish.

In a large bowl, mix together the eggs, tomatoes, bread, half of the muenster, and the parmesan. Season with salt and pepper.

Pour the mixture into the prepared baking dish and smooth the top.

Sprinkle the remaining cheese over the top.

Bake until the frittata has set and the top is golden brown, 25 – 35 minutes.

Let cool slightly, then serve warm. Enjoy!

Serves 8.

 

 

 

Categories: Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 1 Comment

Quinoa and Rice Bowl with Kale, Kimchi and Egg

The kale is going absolutely nuts in my garden! It is big, beautiful, and plentiful! The Russian kale is particularly healthy. I had thought the groundhog had killed most of the plants, so I planted more.  Guess what, they are all producing now!

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We discovered rice bowls last year, and I especially like Korean rice bowls (bibimbaps).  This is a riff on a bibimbap using a mix of quinoa and rice and using soft boiled eggs instead of fired or poached eggs. A few added ingredient treats: avocado and dried seaweed, take this over the top to be absolutely delicious!

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Most of the bowls have 1 egg, but my husband’s, with 2 eggs, just came out so pretty, that I decided to use that picture. Doesn’t it make you want to dig in?!

Quinoa and Rice Bowl with Kale, Kimchi and Egg

Melissa Clark

Kosher salt, as needed

cup brown rice (I used short grain brown rice)

cup uncooked red quinoa, well rinsed

2 tablespoons soy sauce

4 teaspoons finely chopped peeled ginger

1 tablespoon rice wine vinegar

¼ cup peanut oil (I used cottonseed oil)

1 teaspoon sesame oil

1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces (from the garden)

4 large eggs (from Farmer Kim)

1 avocado, peeled, pitted and sliced

1 cup coarsely chopped kimchi, or to taste

Sliced scallions, for serving (from the garden)

Sesame seeds, for serving

Crumbled dried seaweed snack sheets, for serving

Directions

Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork. (I then combined the grains)

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In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.

Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.

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Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.

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Place 1 cup rice & quinoa in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls. Enjoy!

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Categories: Kale, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Spinach & Potato Frittata

I am finally harvesting some spinach from the garden!! Spring must actually be here (even if the sun hasn’t made an appearance yet).

It has been a frustrating spring.  First, the groundhog came back and ate all the greens I planted (except spinach, he doesn’t like spinach). Then I put up a solar powered electric fence to keep him out, which it did, until we had about 10 days without sun and the battery died. So that day he devastated the garden again. But the sun peaked out enough to charge the battery and we were back on the following day.

But it has been so cold and rainy, that all the plants are running a few weeks behind schedule.  I planted some of my tomato seedlings, but something at their tops.  And the rest of the seedlings are taking a long time to get big enough.  And all the rain has, I think, rotted the seeds I planted. So it looks like I will be buying tomato zucchini and winter squash plants.  At least my strawberries and snap peas are happy (they got established before the endless rains). Now, if I only get some sun, there will be strawberries!

Spinach & Potato Frittata

adapted from Tori Avey Potato Crusted Spinach Frittata

2 medium russet potatoes, ~1 lb. total

8 eggs

1 Tbsp water

Kosher salt and freshly ground black pepper

3 Tbsp olive oil

2 cups fresh spinach, roughly chopped (from the garden)

1 cup crumbled  feta cheese 

Directions

 

Preheat oven to 400 degrees F. Shred the potatoes using the food processor’s shredding blade. Place the potato in a bowl and cover with cold water. Let them sit for a few minutes while you prep the other ingredients.

 

Beat the eggs with the water, salt and pepper until fluffy. Set aside.

 

Place a cast iron skillet on the stove and heat over medium high heat. While heating, drain the potato in a colander, then place them in the middle of a clean tea towel.

 

Squeeze the shreds in the tea towel to remove excess liquid.

 

When the skillet is hot, pour 3 tbsp olive oil into it. It should be hot enough that you’ll see wisps of smoke coming from the surface. Immediately spread out the potato into the bottom of the skillet, forming an even layer of shreds along the bottom. The potato should sizzle.

 

Cover the skillet with a lid (any pot lid that covers the top will do) . Let the potatoes cook for 5 minutes. Uncover the skillet. Spread out the chopped spinach evenly across the top of the potatoes in a single layer. Recover the skillet for 1 minute longer until the spinach is slightly wilted.

 

Uncover the skillet and sprinkle evenly with the crumbled cheese.

 

Re-beat the eggs, then pour evenly across the top of the cheese to cover.

 

Place the skillet into the preheated oven and let it cook at 400 degrees for 10-12 minutes, or until a knife inserted in the center of the skillet comes out clean. Remove the frittata from the oven and let it cool for 5 minutes on the stovetop. Serve and enjoy!

Serves 6

 

Categories: Kosher, Main Dish, Recipe, Spinach | Tags: , | Leave a comment

Butternut Squash Quiche

I won’t mince words, this is probably the tastiest quiche I have ever made.

We learned the other day that roasted vegetables worked will in a strata, so I figured that butternut squash and some other roasted vegetables would work just as well in a quiche. I decided to keep with an orange theme and added an orange pepper and carrots.

The other thing I learned with the strata was that extra sharp cheddar cheese goes well with roasted winter vegetables.   So, in that went as well.

I was lazy and used a frozen pie crust.  I am trying to clean out my freezer, and there was a crust sitting in there waiting to be used. It was ok, but this would be even better with a home-made crust.

Butternut Squash Quiche

3 cups butternut squash, peeled, seeded and diced into 1/2″ cubes (from Highland Orchards)

1 orange bell pepper, seeded and diced into 1/2 “pieces

1 1/2 cups carrots, cut into 1/2” pieces

1 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

3 eggs

1 cup milk

1/2 cup shredded extra sharp cheddar cheese

1 pie crust (frozen or home-made)

Directions

Heat the oven to 425F.

In a large bowl, toss the squash, pepper and carrots with the oil, salt and pepper.

Spread on a baking sheet. Roast for 40 minutes, stirring after each 15 minutes. Remove from the oven and let cool.

Reduce the oven heat to 375F.

In a bowl, beat the eggs with the milk.

Spread the cheese at the bottom of the pie crust.

Place the vegetables on top of the cheese and spread out evenly.

Pour the egg and milk mixture over the vegetables.

Bake 40 – 45 minutes, till set. Let stand 10 minutes.

Serve with a salad and enjoy!

Categories: Butternut Squash, Carrot, Kosher, Main Dish, Recipe | Tags: , | 8 Comments

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach)

My search for new uses for my Jerusalem artichokes led me to an unexpected place today. I had fully planned on making a roasted vegetable and pasta dinner, but then I spied a half loaf of a hearty whole wheat bread I had made sitting on the counter.

As you can see, it was a nice crusty loaf. So my mind turned to making a strata. It has probably been 20 years since I made a strata, but…why not try. So I searched through various recipes and decided on approximate ratios I would use for bread to milk, eggs, and cheese.

So, in addition to my bread and the Jerusalem artichokes from my garden, 

I had brussels sprouts and eggs from Highland Orchards, organic milk from Trickling Springs Farm, and and some organic spinach and extra sharp cheddar cheese. All flavors that would come together well in my strata.

It was delicious if I do say so myself!

I almost liked it even better as a cold leftover the next day for lunch.

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach) 

1/2 lb Jerusalem artichokes, sliced 1/4″ thick (from the garden)

1/2 lb Brussels sprouts, sliced 1/4″ thick (from Highland Orchards)

4 – 5 cups baby spinach

1 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

4 – 5 cups hearty bread, cubed (from my kitchen)

1 1/4 cups milk (from Trickling Springs Farm)

4 eggs, beaten (from Highland Orchards)

6 oz extra sharp cheddar cheese, grated

Directions

Heat the oven to 425F.

In a large bowl, toss the Jerusalem artichokes and Brussels sprouts with the oil, salt and pepper. Spread on a baking sheet. Roast for 30 minutes, stirring after 15 minutes.

Toss the spinach in the same bowl that the other vegetables were in to coalt lightly with the remaining oil and seasoning. Add the spinach and roast for another 5 minutes.

Remove from the oven and let cool. Reduce oven to 350F.

In a small bowl, mix together the eggs and milk.

Coat a 3 qt casserole with cooking spray.

Mix together the bread, cheese and roasted vegetables and turn out into the casserole dish.

Pour the milk and eggs over the bread mixture and press it dow slightly to soak the topmost pieces of bread.

Bake for 50 – 60 minutes, until the casserole has set.

Serve and enjoy!

Serves 4.

Categories: Breakfast, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Spinach | Tags: , | 1 Comment

Parsnip Frittata

Frittatas are a great way to use the bits and pieces of vegetables left over from making other dishes.  I had parsnips sitting in my fridge, perfect to pair with Farmer Kim’s eggs in Mario Batali’s frittata recipe for la light, healthy dinner.

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These parsnips did not come from my garden.  My parsnips did not grow, they were overshadowed by the Jerusalem artichokes (just harvest those, so more recipes will be coming soon). These were some hive parships though.

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I am really looking forward to the leftover frittata for breakfast!

Parsnip Frittata

Very slightly adapted from Mario Batali

3 Tbsp extra virgin olive oil

2 medium parsnips (approximately 12 ounces), peeled and cut into matchstick julienne

8 large eggs (from Farmer Kim)

1/4 cup Pecorino Romano

1/4 cup Parmigiano Reggiano

2 tablespoons finely chopped fresh chives or 1 scant Tbsp freeze dried chives

Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 425ºF.

In a 12-inch ovenproof nonstick sauté pan, heat the oil over medium-high heat until smoking. Add the parsnips and cook until they are very soft and golden brown, 8 to 10 minutes.

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Meanwhile, mix the eggs, cheese, and chives in a bowl, and season with salt and pepper.

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Pour the egg mixture into the sauté pan and cook for 3 to 4 minutes, pulling the sides in with a wooden spatula to distribute raw egg around the pan, until the center is curd-like but still wet.

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Place the pan in the oven and bake for 8 to 10 minutes, until just cooked through.

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Invert the frittata onto a warmed serving platter, cut it into wedges, and serve.

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Serves 4 as a main dish.

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Categories: Kosher, Main Dish, Parsnips, Recipe, Vegetarian | Tags: | 4 Comments

Lentils With Cucumbers, Chard, And Poached Egg

I wasn’t feeling well today; I spent much of it asleep. My stomach had been unsettled for a few days, but today food was not appealing to me and I was dizzy.  So my plans for our dinner needed to change. I decided eggs would be good for me, and for some reason I was also craving greens. Luckily, I had recently harvested some swiss chard from my garden.

And, I happened to have a recipe from for poached eggs with swiss chard from Bon Apetit magazine that I could work from. It was a really interesting recipe, each piece of the dish was separately flavored and spiced – swiss chard with garlic, lentils with lemon and scallions, and cucumbers with za’atar. When put together, the the egg helped bring the flavors together; it worked far better than I imagined they would.

1 tablespoon distilled white vinegar

4 – 8 large eggs, depending on whether each person wants 1 or 2 eggs (locally raised)

2 cups cooked green lentils (from about 1 cup uncooked)

2 scallions, thinly sliced

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice, divided

Kosher salt and freshly ground black pepper

1/2 English cucumber, thinly sliced

1 tablespoon za’atar, plus more for serving

1 tablespoon olive oil

1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces (from the garden)

1 garlic clove finely grated (from the garden)

Directions

Combine lentils, scallions, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Set aside.

Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Set aside.

Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.

Heat oil in a large skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.

Divide lentils among bowls and top each with some chard, cucumbers, and 1 or 2 poached eggs. Sprinkle with more za’atar. Serve and enjoy!
Serves 4.

Categories: Breakfast, Cucumber, Kosher, Main Dish, Recipe, Swiss Chard, Vegetarian | Tags: , | Leave a comment

Stir-Fry Soba Noodles with Green Beans, Tomatoes & Eggs

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Summer is progressing in the garden, tomatoes are coming in strong and so are the purple long beans. My favorite “magic” beans, they turn from deep purple to green when they are cooked! I have been growing them for over 5 years now and they still never cease to amuse me.

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I grow mostly heirloom, ugly tomatoes.  This year I also planted a hybrid “Fourth of July” an early producing plant that produces lots of small, round tomatoes. So, I replaced the cherry tomatoes called for in the recipe with quartered “Fourth of July” tomatoes. They worked really well.

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This stir-fry was a hit, it was delicious the first night and also worked really well cold for lunch the next day.  And as you know by now, I love having my dinner cold for lunch, so this met my criteria for a great dish.

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Stir-Fry Soba Noodles with Green Beans, Tomatoes & Eggs

Slightly Adapted from Margaret Rose Shulman

10 ounces soba noodlesSalt to taste2 teaspoons sesame oil½ cup chicken or vegetable stock

2 tablespoons soy sauce

2 teaspoons rice vinegar

½ teaspoon sugar

2 tablespoons canola oil

2 large eggs, beaten

1 to 2jalapeño chiles, minced (from the garden)

2 large garlic cloves, minced

1 tablespoon minced ginger, or 1 tsp ground ginger 

¾ pound purple beans, ends trimmed, cut into 1-inch pieces (from the garden)

1 pound small tomatoes tomatoes, quartered (from the garden)

¼ teaspoon ground black pepper

Directions

First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil — it will bubble up, so don’t fill the pot all the way — and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.IMG_0702Mix together the stock, soy sauce, rice vinegar, sugar and ground ginger (if using) in a small bowl. Mix the minced chiles, garlic and ginger (if using whole ginger) in another bowl. Place all of the ingredients within reach of your wok.IMG_0704Heat a wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the eggs, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices.

Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok.

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Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated.IMG_0708

Sprinkle with pepper, add the eggs , stir-fry to heat through, and serve. Enjoy!

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Serves 5.

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Categories: Green Beans, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 3 Comments

Asparagus, Tomato & Fontina Frittata

I am happy to say that it is still asparagus season in Delaware.  So when I was at the farm market today, I bought about 3 lbs!  Get ready for a few asparagus posts – if they turn out well, that is.

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I love asparagus frittatas. This on is a slight riff on Giada De Laurentiis’ Frittata with Asparagus, Tomato & Fontina. I typically am not a fan of tomatoes in eggs, but this was delicious. Even Cam (now 6 years old), who usually will not touch asparagus, declared that it tasted good and ate his whole dinner.

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Oh, and that was the last of the almond challah.  So sad to see it done, but looking forward to making a the next challah.

Asparagus, Tomato & Fontina Frittata

Very slightly adapted from Giada De Laurentiis 

6 large eggs (from Farmer Kim)

2 tablespoons milk

1/2 teaspoon salt, plus a pinch

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon butter

1 lb asparagus, trimmed, cut into 1/4 to 1/2-inch pieces (locally grown)

1 tomato, seeded, diced

Salt

3 ounces Fontina, diced

Directions

Preheat the broiler.

Whisk the eggs, milk, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

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Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes.

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Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

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Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese.

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Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

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Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.

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Let the frittata stand 2 minutes. Loosen the frittata from skillet and slide the frittata onto a plate. Serve and enjoy!

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Serves 4 – 6.

Categories: Asparagus, Breakfast, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Wheat Berry and Broccolini Salad with Eggs

Farmer Kim eggs are back! Receiving the “do you want eggs” text made my day! To celebrate, a dinner that is topped with beautiful fried fresh eggs!

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I have come to really like wheat berries, their taste, their bite. They are a nice alternative to rice or pasta.

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The other alternative vegetable we used tonight was broccolini.  I do not often find broccolini that looks good, but this was a very nice bunch. If you can’t find it, you can also use regular broccoli, just cut up the stem into small pieces.IMG_9752

The wheat berry broccolini salad is served at room temperature with a red wine vinegar dressing. It would make a very nice side dish on its own.  But topped with a Farmer Kim egg – yum!

Wheat Berry and Broccolini Salad with Eggs

adapted from FineCooking.com’s Farro Salad with Broccoli Raab and Poached Egg

3/4 cup wheat berried

Kosher salt

1 bunch, about 3/4 lb, broccolini

1/4 cup plus 3 Tbs, extra-virgin olive oil, plus more for drizzling

2 cloves garlic, finely chopped (from the garden)

1-1/2 Tbsp red wine vinegar

2 to 4 very fresh eggs (from Farmer Kim)

Lemon pepper, for sprinkling

Directions

Cook the wheat berries according to package directions.  Lay out on a parchment-line baking sheet to come to room temperature.

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Trim the ends of the stems of the broccolini; cut the remaining stems crosswise into 1⁄2-inch segments. Wash and drain the broccolini, leaving the water clinging the pieces.

Warm a large sauté pan over medium-high heat. Add 2 Tbs. olive oil, swirl to coat the pan, and add the broccolini. When it starts it wilr, season it with salt, reduce the heat to medium, and cook, stirring occasionally, until tender. The residual water from washing should be enough to cook the broccolini, but if the pan dries out before it is cooked, add a splash more water as necessary. Cook about 6 – 8 minutes, until tender.

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When the broccolini is done, push it to the side to clear a space in the center of the pan, add 1 Tbs. of the oil and the garlic, and sauté just until you smell the garlic, about 1 minute. Stir the broccolini into the garlic and remove from the heat.

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Put the wheat berries and broccolini in a large bowl.

Put 1-1⁄2 Tbs. of the vinegar in a small bowl and season with salt. Whisk in the remaining 1⁄4 cup olive oil.

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Drizzle the vinaigrette on the wheat berries and broccolini, and stir gently to combine. Taste and adjust the seasoning with more salt or vinegar if necessary. Set aside at room temperature.

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Wipe out the saute pan and heat over medium high heat.  Add 1 – 2 Tbsp of oil.  Fry the eggs until the white is crisped and the yolk heated through. Cook according to the directions in Olive Oil Fried Eggs.

Stir the wheat berry salad once more and spoon into shallow serving bowls. Top with 1 or 2 eggs. Season with salt and lemon pepper. Serve immediately and Enjoy.

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Serves 2 as a main dish.

 

 

 

 

 

 

Categories: Kosher, Main Dish, Recipe, Vegetarian | Tags: , | 1 Comment

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