Tag Archives: eggs

Rhubarb Upside-Down Cake

Very rich – I made this for the end of year REM Delta Prime Robotics BBQ at the Hodgkins’ July 8, 2017

https://cooking.nytimes.com/recipes/1013611-rhubarb-upside-down-cake

rhubarb-still-articlelarge

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Ramen Noodles

Recipe adapted by William from the BBC Good Food Blog: www.bbcgoodfood.com/recipes/722637/japanese-ramen-noodle-soup

STOCK
3 cups chicken stock
2 cups water
3 garlic cloves pressed
4 T soy sauce
1 T Worcestershire sauce
1/2 tsp Chinese five spice mix
pinch of chili powder
1 tsp sugar
2 slices of fresh ginger or 1/2 t ginger powder

TOPPING
ramen noodles
sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
baby spinach leaves
1/4 c corn kernels or 1 can mini corn cobs
2 hard-boiled eggs, peeled and halved

GARNISH
1 sheet of crumbled nori
sesame seeds
sliced scallions or shallots

Ramen by William

Summer Garden Frittata

I found this recipe by doing a Google search for ingredients in my CSA bag on a summer day in July .  Adapted from a recipe by Cooking Club of America.

4 eggs
1/4 teaspoon salt
freshly ground pepper

2 tablespoons extra-virgin olive oil
1 – 2 cups thinly sliced new potatoes
1 – 2 cups sliced summer squash or zucchini or both
2  teaspoon chopped fresh rosemary
2 cups arugula, spinach or other greens, coarsely chopped
3 garlic clove, pressed or minced
3/4 cup shredded cheddar cheese

♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦ ♠ ♦

In small bowl, whisk together eggs, salt,  and fresh ground pepper until smooth.  Preheat oven to 350º.

Heat oil in large skillet over medium heat until hot. Add potatoes; toss to coat. Cook about 10 minutes or until lightly browned and nearly soft, stirring frequently to separate slices. Add squash, garlic and rosemary and cook, stirring until potatoes and squash are tender.  Add greens and cook for a few more minutes until greens are wilted, stirring frequently.

Remove from heat. Spread the potato mixture in an even layer in an oiled baking dish, then pour the egg mixture evenly over the vegetables. Top with cheese and bake at 350º until the eggs have set and the cheese is lightly browned – about 10 minutes.

Cut into wedges and serve.

Sausage Gravy over Biscuits

Adapted by William from a recipe on pauladeen.com which we can no longer find.

1 lb ground breakfast sausage
1 T olive oil
1⁄2 cup onion, chopped
2 garlic cloves, minced
3 T flour
2 cups half + half or milk
1 t ground black pepper
1/2 t nutmeg
small pinch of cayenne pepper
1 T butter
6 fresh homemade buttermilk biscuits
eggs over easy, one or two for each person


In a large skillet, heat the oil and cook the onion and garlic until softened. Add the sausage and cook over medium-high heat for 8-10 minutes or until it is browned and crumbly.

Stir in flour and cook for 2-3 more minutes, stirring frequently.

Gradually stir in half + half or milk. Add spices and cook for 3-4 minutes, or until gravy is thickened.

Remove from heat and stir in butter until melted.

Serve with biscuits and eggs.

biscuits

Broccoli Feta Pie

Valentine’s Day dinner 2012. Gorgeous, delicious and not difficult to make. You’ll need a 10″ springform pan.

olive oil
1 large onion, sliced thinly
6 cloves garlic, minced or pressed
2 t dried dill or 2 T fresh dill, chopped
1 t marjoram
6 cups fresh broccoli stems & florets, coarsely chopped
1/2 t salt
pepper to taste
4 eggs
1 to 2 c feta cheese, crumbled
1/2 c fresh parsley, minced
phyllo dough (about 1/2 package)
1 T sesame seeds
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Saute onions, garlic, dill and marjoram in olive oil over medium heat until onions begin to soften and brown. Add broccoli, salt & pepper and saute a few minutes more, until broccoli is crisp tender, slightly crunchy but still bright green.

Beat eggs in a large bowl and then add feta, parsley and the broccoli mix.

Preheat oven to 350°.

Brush the bottom and sides of your springform pan with olive oil. Start fitting phyllo dough, one leaf at a time into bottom and up the sides, letting the dough hang over the edge of the pan. Brush each leaf with more olive oil before fitting the next. Do this with 10-12 leaves. Pour filling into the pie. Roll or fold the overhanging dough to form a crust around the pie’s edge, then brush it with olive oil. Sprinkle the top with sesame seeds and bake 40-45 minutes until golden brown. Allow to sit for 10 minutes out of the oven, then remove springform pan sides and serve.

Adapted from Horn of the Moon, page 200

Dutch Baby

These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50?  Most of them are sweet but this one makes a great simple supper.

1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice

non vegetarian option — add some ham or crumbled bacon or sausage

Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.

Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.

Preheat oven to 425°.

Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.

Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.

Fresh Spinach Custard

Made this with the 4th big bag of spring spinach from our CSA farm this year. Great for a side dish or brunch dish, even main dish.

2 lbs fresh spinach, washed, with tough stems removed
1 T olive oil
1 onion, diced
2 eggs
1 ½ c milk
1 c grated Gruyère or cheddar
salt and freshly ground pepper to taste
½ c Parmesan
~~~~~~~~~~~~~~~~~
Preheat oven to 350°.  Lightly butter a 9″ square baking dish and set aside.

Prepare spinach and then cook until wilted in a large pot of boiling salted water (takes between 30 seconds and 1 minute). Drain well, press out excess water and chop fine on a cutting board. Set aside.

Heat olive oil in a small pan over medium heat. Add onions and saute for 2-3 minutes. Set aside.

In a large bowl, beat the eggs and milk together with wisk until smooth, add the spinach, onions and Gruyère or cheddar and mix well.  Season with salt and pepper and pour into baking dish.  Top with Parmesan.

Bake until custard is set and a knife inserted in the center comes out clean – about 30 minutes. Let sit for at least 5 minutes before serving.

Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman