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Posts from the ‘Egg’ Category

Jan 7

Winter Kale Frittata
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Winter Kale Frittata with Gruyère and Nutmeg

Aren’t frittatas the absolute best? No matter what time of year they are one of the go-to vehicles for transforming on-hand ingredients into a delicious dinner. In the spring, young spinach, garlic scapes and Parmesan feel right. In summer, thin cross sections of tomato with basil and goat cheese make the grade at our house. This time of year we go for hearty winter kale paired with the nuttiness of Gruyère cheese and a touch of earthy, ground nutmeg. Nutmeg seems to enhance any dark, leafy green – if you can find whole nutmeg, try adding it freshly ground to your recipes with a little help from a small Microplane. The best frittatas often happen by chance – I call them “Kitchen Sink” frittatas, because they include everything but… left over roasted vegetables, snips of herbs hanging around, greens that are otherwise soup-bound. I don’t think I’ve ever met a frittata I didn’t like.

WINTER KALE FRITTATA WITH GRUYERE AND NUTMEG

2 tablespoons good-quality olive oil

1/4 cup thinly sliced red onion

10-12 large kale leaves, tough stalks and ribs removed, chopped

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon sea salt (or to taste)

freshly ground black pepper, to taste

8 eggs, room temperature

2 tablespoons half and half or milk

3 ounces, Gruyère cheese, finely sliced or grated

Preheat broiler on low, if your oven gives you the option.

In a large oven-proof skillet or cast iron pan, heat olive oil over medium-low heat. Add red onion and cook, stirring occasionally, until onions begin to soften, about 3 minutes.

Add the chopped kale to the pan along with the nutmeg, salt and pepper. Saute until the kale has reduced in size and is soft, about 5 minutes. Lower heat to low. Distribute the vegetables somewhat evenly across the bottom of the pan.

Pour the egg mixture over the kale and tilt the pan gently to evenly distribute. Lay or sprinkle the Gruyère on top of the top.

Cook over low heat until bubbles begin to rise though the top of the frittata and the rim of the eggs seem just set.

Place the frittata under the broiler to finish cooking. I prefer using a low setting on the broiler and placing the pan on the middle rack of the oven as to not blast the frittata with intense heat. Check the oven every minute or so to gauge how fast the top is browning. My broiler takes about 3 minutes total.

Remove from oven and let the frittata set for a few minutes before serving.

Serves 4 as a main.

Jan 23

bibim bap

Bibimbap by Heather Davenport

At my first job out-of-college, my best friend in the office was a Korean woman who introduced me to the amazing flavors and textures of her native country’s cuisine.  From her mother’s homemade dumplings to kimchi – the exotic spices and ingredients lured me in and I’ve been a fan ever since.  One of the first dishes she recommended I attempt was a simple rice, meat and vegetable bowl called Bibimbap.

Traditionally made in a hot stone bowl called a dolsot, this basic dish can be adapted to use a variety of proteins or vegetables and it is incredibly comforting and satisfying. I don’t have a dolsot but I do have a cast-iron skillet that serves the same purpose—to crisp up the rice so it has a crusty exterior as well as to fry the egg at the end.  If you don’t like any of these ingredients, or you don’t have them on hand, it’s fine.  Just substitute what you do have or leave them out altogether.  Sometimes I don’t even bother with the egg if I’m pressed for time.  Whether you’ve never tried Korean food, or it’s one of your favorites, this recipe satisfies the craving for something humble yet absolutely delicious.

BIBIMBAP

4 center-cut boneless pork chops, fat removed and thinly sliced

¼ cup soy sauce

2 tablespoons sesame oil

½ cup rice wine vinegar

¼ cup thai fish sauce

2 tablespoons grated ginger

1 clove garlic, grated

Juice of 1 lime

1-2 cups cooked white rice

3 tablespoons vegetable oil, divided

8 ounces mushrooms, chopped

1 zucchini, cut into rounds and halved

2 cups fresh spinach, chopped or torn

One egg (optional)

1 cup carrots, cut into match sticks or grated

1 cucumber, peeled, seeded and thinly sliced

1 bunch scallions, finely chopped

sesame seeds (optional)

hot sauce (optional)—Lan Chi Chili Paste with Garlic preferred

Combine sliced pork with soy sauce, sesame oil, rice wine vinegar, fish sauce, lime juice, ginger and garlic in a zip top plastic bag and marinade in the refrigerator for 30 minutes up to all day – the longer the better.

Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat.  Sauté pork until no longer pink, about 5 minutes.

Remove the meat and set aside.  Drain out the remaining liquid from the pan and discard.  Allow the meat to rest for at least 10 minutes, then slice into smaller lengths.

Meanwhile, add the zucchini and the mushrooms and sauté until browned.

Once the zucchini and mushrooms are cooked, toss in the spinach to wilt.  Remove the vegetables from the pan and add remaining 2 tablespoons of vegetable oil.

Once the oil is very hot, add the rice in as thin of a layer as possible.  Use the sides of the pan, if necessary.  The idea is to brown the rice and get it crispy on the bottom.

Add back in the cooked vegetables and pork and create a small well in the middle of the rice with the back of a spoon.

Crack the egg into the well and let it cook sunny-side up.

Once the egg white is nearly cooked, break the yolk and mix the egg into the rice mixture.  You don’t want scrambled eggs but you want pieces of egg throughout the dish.  Again, this part is optional.

Transfer the rice, pork and vegetables into a bowl and add in the sliced cucumber and carrots.  Top with scallions and sesame seeds, if desired.  I also add in a teaspoon or two of the hot chili sauce for extra flavor.

Serves 4 as a main.

May 18

lovely little orbs

Sunshine Egg Salad

Let’s face it. It’s been a long winter. So my first visit to Sunset Beach Farm in North Haven earlier this spring was a gift. Seedlings of all varieties had popped out of the soil in the greenhouses. The sun was shining. And then there were the chickens. Now I’ll admit, I have a certain apprehension about larger birds. I credit this to growing up in New York City where a certain, prevalent bird is often frowned upon. This was different though. This free-roaming, amber flock was going on my speed-dial. I was smiling when I purchased my first dozen, delighted by the subtle, yet striking, variations in the colors and sizes of the eggs. I didn’t want to wait for breakfast that weekend so I made this egg salad. The golden yolks literally beam out of the bowl.

SUNSHINE EGG SALAD

  • 6 farm-fresh eggs
  • 1 tender celery rib (stalk and leaves)
  • 1 small shallot
  • 3 scallions
  • 5 tablespoons fresh, chopped herbs (parsley, dill, tarragon, and chives all work nicely)
  • 1 tablespoon lemon zest
  • 3 tablespoons light mayonnaise
  • 1 tablespoon low-fat sour cream
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh lemon juice

salt and pepper to taste. watercress and dark pumpernickel bread to serve (optional).

Start with room temperature eggs, if possible. Submerge the eggs in a small pot of cold water, covering them by at least an inch. Bring to a boil over medium-high heat. Lower the flame and simmer, uncovered, for 12 minutes. Immediately rinse the eggs with cold water and leave to cool.

Peel the eggs and place them in a large bowl. Cut or mash the eggs to your desired consistency. I like larger pieces of egg running throughout, my husband likes them thoroughly mashed.

sunshine egg salad with watercress on dark pumpernickel

Add remaining ingredients and combine well. Adjust seasoning and serve with watercress on dark pumpernickel, if desired.

Serves 4 as a main / 8 as an app.

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