Tuesday, April 6, 2021

Baked Eggs Florentine

This is a delicious breakfast/brunch dish of baked eggs with fresh spinach. It also happens to be very easy to prepare., another plus in the morning or whenever you may be preparing your first meal of the day.

Ingredients

1 slice of bread torn into rough crumbs
3 T. oil (I used sunflower oil)
1 t. thyme (2 t. fresh thyme if available)
2-3 cloves garlic
1 shallot
5-6 oz. baby spinach or large spinach torn into pieces (remove tough stems)
4 large eggs
1/2 cup heavy cream
1 t. tarragon (! T. fresh tarragon if available)
pinch of freshly grated nutmeg if available
salt and pepper

Instructions

Set oven to 375 F
Brown the bread crumbs in 1 T. of the oil for about 10 minutes. Add salt and pepper and thyme.
Heat the remaining oil and sauté the garlic and shallot for a couple of minutes. Add the spinach and stir until wilted..
Put the spinach in the bottom of a gratin dish. Make four dips in the spinach for the eggs. Place an egg in each hollow. Pour the cream around the eggs. Top with the tarragon, salt and pepper; and nutmeg if using.
Bake for 15 minutes, check on the eggs after 12 minutes to see if they are cooked. The whites should not be runny but the yolks should be. Remove from oven. Top with the bread crumbs. Serve right away.

Adapted from the view from great island



Friday, November 6, 2020

Feta Dill Biscuits

 These herb biscuits are excellent. The first time I made them I cut the recipe in half. I think the next time I make them I would make the full recipe and freeze some of them. According to the original recipe, "Just freeze the biscuits prior to baking, flash freeze on a sheet pan, and bake them individually (adding a few more minutes to baking time)."

INGREDIENTS:

  • 4 cups all-purpose flour
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh basil
  • 3 green onions, thinly sliced
  • 1 tablespoon lemon zest
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk

DIRECTIONS:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. (I used a silicone baking mat)
  2. In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  5. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
  6. Remove biscuits from freezer. Place into oven and bake for 15 minutes, or until golden brown.
  7. Serve warm.
Adapted from Damn Delicious


Monday, September 7, 2020

Savory Oatmeal

We love oatmeal, but sometimes I get tired of serving it basically the same way. When I saw this recipe for Savory Oatmeal I wanted to try it. Arthur and I decided it was worth adding to our breakfast repetoire.

Ingredients for 2 servings:

3 strips of bacon
1 1/2 cups oatmeal 
1 cup plain almond milk
1 cup water (or 2 cups water and no almond milk)
1-2 chopped scallions (whites separated from greens)
2 tablespoons butter
1 teaspoons salt 
2 eggs
1 teaspoon black pepper
1/4 cup heavy cream (or 1/2 & 1/2)
1/4 cup shredded cheddar cheese
Sriracha or hot sauce (opt.)

Steps to Prepare

Chop the bacon and saute until crispy. Drain the bacon but leave the grease in the pan.

Bring the water and almond milk to a simmer along with the whites of the scallions, the butter, and a teaspoon of salt. Stir in the oatmeal and cook until tender. Cover and set aside.

Fry the eggs in pan containing bacon grease. Sprinkle with salt and pepper. Cook until they are as done as you like them.

Put the oatmeal in serving bowls, top with the cheese, next the eggs, bacon, and green onions. Drizzle with warm cream or 1/2 and 1/2 and Sriracha or hot sauce if you want the dish a bit spicy.

Adapted from the Spruce Eats





Sunday, September 6, 2020

Everything Bagel Drop Biscuits

 I love these biscuits! They remind me of bagels but you can make them yourself without too much work and with great results. I served mine topped with Tomato Gravy for a delicious breakfast.

Ingredients

For the everything bagel mix
  • 2 tbsp sesame seeds
  • 2 tbsp poppy seeds
  • 1 tbsp dried minced onion
  • 2 tsp dried minced garlic
  • 1 tsp coarse salt
For the biscuits
  • 2½ cups (325 g) all purpose flour
  • 2½ tsp baking powder
  • 1 tsp coarse salt
  • 4 tbsp (55 g) cold unsalted butter, cut into ½-inch cubes
  • 4 oz (115 g) cream cheese, cold, cut into ½-inch cubes
  • 1 cup (235 mL) buttermilk

Instructions
  1. Heat oven to 450F. Line a baking sheet with parchment paper and set aside.
  2. To make the everything bagel seed mix, mix together all of the ingredients in a small bowl. Set aside.  You won't need all of the mix but its good on other things as well.
  3. To make the biscuits, whisk together the flour, baking powder, and 1 tsp salt in a large bowl. Add the butter and cream cheese to the dry ingredients. Cut the butter and cream cheese into the dry ingredients with either your fingers or a pastry blender. Add in the buttermilk and stir until just combined.
  4. Form the dough into 12 sort of equal balls and then roll them in the seed mixture. Toss in the bowl to ensure each round gets covered with the seeds. Move to the prepared baking sheet making sure the biscuits aren't touching. 
  5. Bake until golden, about 12 minutes.

Thursday, August 6, 2020

Pea Salad with Cream Dressing

This is a recipe using fresh peas which are very difficult to find at least where we live.  This spring I saw them listed for sale already shelled by one of the vendors at the farmers market for just a couple of weeks for a very reasonable price. Later a friend told me that the farmer had a machine to shell them. No wonder! I love fresh peas. Frozen peas are fine, but fresh peas are so much better. 

I found this recipe in a cookbook called, Victuals, an Appalachian Journey with Recipes by Ronni Lundy. When I was lucky enough to acquire some fresh peas I decided to try this recipe and I'm pleased that I did. I guess you could try it with frozen peas but it won't be the same.

1/2 cup heavy cream
1/2 tsp. apple cider vinegar
1/4 tsp. honey
Salt
2 cups fresh peas
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
Black pepper

Before you are ready to serve the salad, make the dressing by combining the heavy cream with the vinegar, honey and a few pinches of salt. Shake or vigorously stir the ingredients for one minute. Then allow the dressing to sit at room temperature for about an hour. The dressing will thicken somewhat, but still be pour-able.

Boil the peas for 1-2 minutes in 2 cups of boiling water until just tender. Drain and rinse with cold water to chill. Drain thoroughly.

Combine the peas, radishes, and green onions. Then add the dressing. Taste for seasoning, adding the pepper and additional salt if needed. Chill for 1/2 hour before serving if you have time. If you don't (like we didn't, the salad is yummy as is).

Monday, July 20, 2020

Blueberry Cobbler with Coconut Walnut Streusel

This is a delicious and very simple dessert. You could use other berries or a combination of berries, but I chose to use blueberries because we had just picked up 5 pounds of blueberries. There is a woman here is Madison who organizes a blueberry shipment from a Latino growers cooperative in Southwestern Michigan every year. There wound up being 5000# of blueberries ordered! I would get more but we don't have room to store them. She also ordered pecans from Georgia. I ordered 1# of those as well. Delicious. My favorite nut.

Now for the recipe:

Filling:
  • 4 cups blueberries, fresh
  • 1/4 cup plus 1 Tbsp sugar (you could use a bit less sugar if your fruit is very sweet)
  • 2 Tbsp instant tapioca
  • 1 Tbsp fresh lemon juice

Topping:
  • 1/2 cup flour
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/4 cup sugar (use 1/3 cup sugar if you use unsweetened coconut
  • 1/4 cup chopped walnuts (I'm thinking you could also use pecans)
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes

Preheat oven to 375 degrees F. Butter or spray a 9" square baking pan.
In a bowl, mix together the filling ingredients and pour them into the baking pan.
In the same bowl, blend the flour, sugar, butter and salt. Cut together with a pastry blender as though you were making pie crust. Next add the nuts and mix in with a fork. Sprinkle the topping over the filling. Bake for 30-40 minutes, until the topping is golden brown and the filling is bubbly.
Let cool for an hour if you can. It would be good served with vanilla ice cream or whipped cream. If you don't have either one, its delicious all on its own!

Adapted from Simply Recipes

Sunday, May 17, 2020

Polenta, Sauteed Spinach and Eggs

This is a breakfast recipe using the lovely spinach that we got in our first box  from our new farm My Fine Homestead. I love easy recipes that incorporate vegetables in courses other than lunch (which we typically don't eat) or dinner. My husband, Arthur, is a big fan of polenta and will happily eat it for any meal. If you try this dish, I hope you will find it as satisfying a breakfast as we did.

    Ingredients

  • Polenta:
  • 5 cups water or stock (I used a combination)
  • 1 cup polenta
  • 2 Tbsp oil (or butter)
  • 1 tsp salt
  • Greens & Eggs:
  • 1 medium onion, chopped
  • 1 bunch of spinach, chopped (or other greens like Swiss chard or baby kale)
  • 2 - 4 eggs
  • 1 Tbsp butter or oil
  • Salt and pepper to taste
  • Freshly grated Parmesan 

    Directions

  1. To make the polenta, pour the water into a pot, add the salt and bring the water to a boil. Slowly pour in the polenta while whisking well. Bring the polenta to a simmer on low heat, stirring often, cooking gently for around 30 to 45 minutes, or until the grits are soft. They shouldn’t be crunchy. As the polenta thickens, stir it well, scraping sides of the pot so it doesn’t stick. Add 2 butter and whisk vigorously to incorporate and dissolve any lumps. Remove from heat. 
  2. While the polenta cooks, heat 1 Tbsp butter or oil in a skillet on medium heat. Add the chopped onion and cook until onion has softened and begins to brown. Add a little salt and pepper to taste. Add the chopped spinach and saute for a minute or two, until wilted. Make little pockets in the greens and onion and crack an egg into each pocket and cover the skillet with a lid until the eggs are done to your liking. Serve the eggs and greens on top of bowls filled with the polenta. Top with freshly-grated Parmesan and enjoy warm.
Recipe adapted from Kitchen Vignettes

Friday, February 28, 2020

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly.

1 celeriac (celery root 3/4 - 1#)
1/2# onions, sliced (yellow or red)
3 garlic cloves, peeled and sliced or chopped
3 tablespoons unsalted butter
Kosher (or sea salt) and cracked black pepper
2 tablespoons olive or sunflower oil
1 cup cracked wheat
Several sprigs fresh thyme if available, otherwise use dried thyme
1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice
1 carrot, diced
1 turnip, diced (I didn't have a turnip so I used a daikon radish)
1 medium potato, unpeeled and diced
vegetable or chicken broth (optional)
2 cups shredded kale (any variety is OK)
1 big handful of arugula
Sour cream (optional) for topping

Peel the celery root.  Cut away all the dark fissures as well.  Cut into chunks.  Put the celery root, onions, 1 garlic clove, butter, 1 teaspoon salt and pepper to taste and ½ cup water in a pot with a lid. Cook until all the vegetables are very soft.  Cool for a few minutes and then puree in a blender or food processor.

Heat the oil in a large pot.  Add the remaining garlic cloves and cracked wheat and toast for a few minutes.  Be sure not to burn the garlic.  Add the thyme.

Add the celery, carrot, turnip (or daikon), potato, and 1 teaspoon salt.  Cover and cook until the vegetables are soft about 10 minutes.

Add just enough water or broth (vegetable or chicken) to cover by ½ inch.  Cook for 10 minutes and add the kale; then finish cooking until the vegetables are all tender.

Stir in the celery root puree.  The finished soup should be thick.  If it seems too thick you can add more water or broth.  I didn't need to do this.  Also taste for seasoning.

Right before serving, add the arugula.  We liked our soup served with a dollop of sour cream on top.

Adapted from Six Seasons by Joshua McFadden; Season Six: Winter

Monday, February 24, 2020

Carroty Mac and Cheese

Adapted from Cook This Now by Melissa Clark.  A great way to use some of those carrots from your CSA farm in a familiar dish.

Ingredients

  • 2 cups whole wheat macaroni
  • 2 1/2 cups coarsely grated carrot (about 8 small)
  • 3 cups grated sharp cheddar cheese (note: any kind of cheese you have available will work fine)
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 3/4 cup sour cream
  • 1/4 cup whole milk
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 3/4 teaspoon mustard powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely grated Parmesan cheese
  • Directions

  • 1.
    Preheat oven to 400° F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.
  • 2.
    Cook macaroni according to package instructions in a large pot of salted boiling water; add carrots 3 minutes before the pasta is finished cooking; drain well.
  • 3.
    While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, dry mustard, and pepper. Fold mixture into the pasta.
  • 4.
    Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the Parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 30 minutes.

Sunday, February 23, 2020

Roasted Beets & Carrots with Couscous and Citrus Dressing

This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables.

1# beets, peeled and cut into bite-sized chunks
1/2# carrots, cut into thick coins
1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine)
1/2 cup Citrus Vinaigrette
1 cup Israeli couscous
1 garlic clove, peeled and chopped
1 large sprig of thyme, if fresh is not available sprinkle in some dry
1/4-1/2 tsp. dried chile flakes
1/2 cup salted roasted sunflower seeds (raw seeds are also OK)
1 cup lightly packed cilantro leaves
1/2 cup crumbled feta cheese

Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetables until tender and lightly browned, about 12-15 minutes.  Put the vegetables into a bowl and toss with 1/2 cup of the citrus dressing.

Cook the couscous in 1-1/4 cups of boiling salted water covered for about 10 minutes.  Add the garlic, thyme, and chile flakes.  Let cool.  Add the couscous, sunflower seeds, and cilantro to the vegetables and combine.  Taste to see if more dressing or salt and pepper is needed. Crumble the feta over the top of the dish.  Serve warm or at room temperature.

Citrus Vinaigrette

1 orange

1 lemon
1 lime
1 1/2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Kosher salt and 1/4 tsp. black pepper
3/4 cup (or less) extra virgin olive oil or sunflower oil

Zest all the fruit peels into a bowl.  Squeeze all the juice from the fruits into the same bowl to get 2/3 cup of juice (remove any seeds).  Whisk in honey, vinegar, 1 teaspoon salt, 1/4 tsp. pepper.  Taste and adjust for flavor.  To emulsify, prepare in a blender and drizzle in the oil while the machine is running.  (I didn't bother to do this).

Recipe adapted from Six Season, A New Way with Vegetables by Joshua McFadden