Category Archives: Eggs

SPRING MUSHROOMS

22 Monday May 2017

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Thoughtful and generous friends delivered a bounty of freshly harvested Morel Mushrooms. I was absolutely thrilled as I had not seen or tasted this elusive wild forest fungus, and was eager to experience the joy and reverence they inspire.

We gave the mushrooms a light dusting of flour and pan cooked them in butter, as our friends suggested, and still had enough to cover with cream and bake in the oven with our fresh yard eggs.

EGGS AND MORELS BAKED IN CREAM

1 tablespoon unsalted butter

1 small shallot, finely chopped

8 fresh morel mushrooms, diced

salt

1 cup cream

4 eggs

freshly ground black pepper

1 tablespoon finely chopped fresh chives

Heat oven to 375F. Melt butter in a medium skillet over medium-low heat. Add shallot, cook, stirring constantly, until shallot has softened, about 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Add cream, bring to a simmer. Immediately remove from heat and let mushroom mixture cool 5 minutes.

Butter four ramekins, place dishes in a rimmed baking sheet. Crack an egg into each baking dish and season with salt and pepper. Pour the mushroom-cream mixture into dishes, dividing evenly, and sprinkle with chives. Bake on baking sheet until the egg whites are just set, 9 to 12 minutes.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/


 

EASTER HAM LEFTOVERS

25 Tuesday Apr 2017

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Ever since returning from our Spring Break trip to Horseshoe Canyon Ranch in March – we have been on the go, with what has felt like, barely a moment to spare.

A few days after horse riding, rock climbing, zip lining and eating LOTS of amazing food, my husband and I left for Washington DC – as president of the Arkansas Hospitality Association he had a conference to attend and meetings planned with our state senator and congressmen.

Following four days in the Capitol, it was home to parent-teacher conferences, birthday parties (both kid and adult – necessitating gift buying and appetizer making), happy hours, a Shrimp boil, and getting organized for family photos (which was no small feat and more time consuming than I would have ever imagined – spray tan, facial, teeth whitening, hair appointment and professional make-up, while ensuring the parts of the house to be permanently captured on film were clean and tidy), as well as attending to all the regular activities, daily tasks and volunteer endeavors for our family of five.

Then, after organizing a pizza donation, a wedding anniversary, a dinner party to celebrate 25 years in business, and readying our home for an evening with a group of incredible chefs, followed closely by 3 family friends from New Zealand coming to visit for a couple of nights on their 6-week road trip across the States – it was wonderful to enjoy a quiet, relaxing Easter with our family – and to have left overs for a simple, wholesome meal the next day.

CRUSTLESS HAM AND GREENS QUICHE

1 1/2 cups cooked quinoa

1 onion, diced

1 cup chopped mushrooms

3 cups diced ham

2 cups gruyere cheese

3 cups mixed kale, spinach and swiss chard, finely chopped

1/2 teaspoon herbs de provence

4 cloves garlic, minced

4 tablespoons sour cream

8 eggs

2 tablespoons Dijon mustard

2 tablespoons olive oil

parmesan cheese

Heat oven to 350F.

Put the quinoa in a mixing bowl, add eggs, cheese, sour cream, herbs de provence, garlic and Dijon mustard. Mix in the greens and ham.

Heat olive oil in a large frying pan, saute onions until they start to caramelize, add mushrooms and saute for a few minutes.

Add onion mixture to egg mixture, stir to combine. Pour into a well greased dish, bake for 25 to 30 minutes, or until set.

Top with shredded parmesan. Allow to cool for 5 minutes before cutting to serve.

Enjoy!

Recipe adapted from The Dining Guide, April 2014

www.nwaonline.com/dining/

PRIMAVERA QUICHE

09 Monday Jan 2017

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The combination of our back yard eggs and lots of fresh vegetables made this flavorful quiche a wonderful and delicious way to start the new year.

PRIMAVERA QUICHE

primavera quiche

2 tablespoons olive oil

1/2 fennel bulb, diced

1 leek, diced

1/2 onion diced

2 carrots, peeled and diced

1 bunch asparagus, trimmed and sliced into 1/2 inch pieces

salt and freshly ground black pepper

1 cup green peas

3 garlic cloves, minced

1 (9-inch) deep dish pie crust

1 cup half-and-half

4 eggs

6 ounces herb cream cheese (such as Boursin), softened

1 cup grated parmesan cheese

1 ounce fresh basil, slivered

Heat oven to 375F.

Heat olive oil in a large saute pan over medium high heat. Add fennel, leek, onion, and carrots and cook 4 minutes, stirring. Add asparagus, and season with salt and pepper, cook 2 minutes. Add peas and garlic, cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.

Whisk together half-and-half, eggs, 1/2 cup parmesan and cream cheese until smooth. Pour over vegetables. Sprinkle remaining parmesan on top.

Bake for 30 to 35 minutes until the top is puffed and browned. Let cool 10 minutes, slice into wedges and serve with basil.

Recipe adapted from Relish Magazine

relish.com/

QUINOA VEGETABLE MUFFINS

12 Monday Dec 2016

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During this busy time of the year, these lovely little savory muffins are perfect to keep on hand for a quick snack or light meal.

QUINOA VEGETABLE MUFFINS

quinoa vegetable muffins

6 eggs

2 cups cooked quinoa

2/3 cup chopped onion

2/3 cup diced red bell pepper

2/3 cup grated unpeeled zucchini

2/3 cup fresh mushrooms, diced

1 teaspoon dried thyme

salt and freshly ground black pepper to taste

Heat oven to 400F. Line muffin cups with paper liners.

Beat eggs in a large bowl, then stir in quinoa, onion, bell pepper, zucchini, mushrooms and thyme and season with salt and pepper. Divide among prepared muffin cups.

Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2015

allrecipes.com/

 

CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD

13 Saturday Aug 2016

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Never having attempted a souffle before, or for that matter even tasted one, I was a little hesitant to try this recipe. It turned out to be very easy to make, and very delicious to eat, and although I tested it on immediate family members for fear of failure, it is a dish worthy to be shared with friends.

CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD

corn and cheddar souffle

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

8 ounces mushrooms, thinly sliced

1 package baby kale

4 tablespoons butter

2 1/2 cups milk

1 1/4 cups frozen corn

6 green onions, chopped

3/4 cup cornmeal

5 eggs, separated, at room temperature

1 1/2 cups grated sharp cheddar

In a large bowl, whisk the oil, vinegar and mustard. Toss with the mushrooms and let marinate 15 minutes. Add kale, toss, then season with salt and pepper.

Heat the oven to 425F. Grease four 2-cup ramekins and place on a rimmed baking sheet.

In a large saucepan, bring 2 cups milk, the corn, green onions and 1 1/4 teaspoon salt to a boil over medium-high heat. Add the cornmeal and cook, whisking constantly, until very thick, about 1 minute. Remove from heat, whisk in the butter, egg yolks, 1 cup of cheese and the remaining 1/2 cup milk.

In another large bowl, using an electric mixer, beat the egg whites until stiff. Gently fold into the warm cornmeal mixture in three additions. Divide among the prepared ramekins and sprinkle with the remaining 1/2 cup cheese. Bake until puffed and golden, 16 to 18 minutes. Serve with the salad.

Enjoy!

Recipe adapted from Rachael Ray, June 2016

www.rachaelray.com/recipes

MINI FRITTATAS

13 Monday Jun 2016

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This summer was my daughters fifth to attend horse camp, which she looks forward to each year. Every morning during the week she is out at the barn, she packs a change of clothes and shoes, a huge bottle of water and a lunch – for which these Mini Frittatas were perfect.

elise and kelp "horse camp"

– riding bareback at the barn

MINI FRITTATAS

mini frittatas

6 ounces fresh spinach, chopped

1 cup ricotta cheese

2 tablespoons sour cream

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

4 eggs

1/4 cup milk

1/2 teaspoon hot pepper sauce

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon pepper

2 tablespoons fresh parsley, chopped

Heat oven to 375F. Place paper liners in a muffin tin.

In a medium bowl, combine spinach, ricotta, sour cream, Parmesan and cheddar.

In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper and parsley. Stir egg mixture into spinach mixture.

Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from tin.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

EGG SALAD and DEVILED EGGS WITH PANCETTA AND TARRAGON

28 Monday Mar 2016

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A brilliant idea for using up those beautifully dyed and decorated Easter Eggs.

EGG SALAD

egg salad

1 dozen boiled eggs

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon paprika

3 tablespoons Dijon mustard

2 tablespoons horseradish

1/2 cup cooked bacon, chopped

1/4 teaspoon salt

1/4 teaspoon freshly cracked black pepper

Peel and chop eggs. Mix with mayonnaise, sour cream, paprika, Dijon mustard, horseradish and bacon. Season with salt and pepper.

Enjoy!

Recipe adapted from All Recipes, April/May 2015

allrecipes.com/

DEVILED EGGS WITH PANCETTA AND TARRAGON

deviled eggs with pancetta and tarragon

4 to 6 ounces of pancetta

6 hard-cooked eggs, cooled and peeled

3 tablespoons chopped fresh tarragon, divided

2 tablespoons chopped fresh chives

4 tablespoons grated Parmesan

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons sour cream

1 1/2 tablespoons mayonnaise

juice from half a lemon

1 teaspoon salt

1 teaspoon freshly ground black pepper

Cook pancetta in a skillet over medium heat, until golden brown and crispy, about 5 minutes. Drain, let cool and finely chop.

Slice eggs into halves lengthwise and scoop egg yolks into a bowl. Set whites aside.

Add 1 tablespoon of tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed.

Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon.

Enjoy!

Recipe adapted from Relish, March 2013

relish.com/

 

POMEGRANATE DYED EGGS

24 Thursday Mar 2016

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I was excited to put the bottle of pomegranate juice that had been previously opened and mixed into cocktails, to another good use. I made the syrup and carefully placed the eggs my husband had considerately boiled for me (along with the dozen he was taking on his annual camping trip the next afternoon), into the pomegranate mixture.

After a night in the refrigerator I removed the eggs from the dye, gently rinsing the residual glaze off, and was surprised and disappointed, that the color of the shell hadn’t changed all that much.

POMEGRANATE DYED EGGS

pomegranate dyed egg

Place 2 cups of pomegranate juice in a saucepan with 2 cups of water and 2 teaspoons of vinegar. Bring mixture to a boil, reduce heat and simmer for 30 minutes. Submerge hard boiled eggs in cooled dye. Let soak for 1 minute to overnight, depending on the depth of color you desire. Remove eggs with a spoon, place on paper towels or a rack to dry.

Enjoy!

Recipe adapted from DoSouth Magazine

dosouthmagazine.com/

EGGS WITH ANCHOVIES

11 Wednesday Nov 2015

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I recently read a book that mentioned a dish by renowned food writer, MFK Fisher, Eggs with Anchovies, and I was immediately intrigued. I researched a recipe and once I had given the kids a simple dinner and put them to bed, I made the eggs for an indulgent, sensuous late night dinner with my husband, and paired them with a crisp white wine and hot buttered toast.

EGGS WITH ANCHOVIES

eggs with anchovies

8 eggs

1/2 tin anchovies

2 cups cream

2 1/2 cups assorted mushrooms, diced

2 tablespoons butter

2 tablespoons chopped parsley

1/2 cup grated parmesan cheese

freshly ground black pepper

Melt butter in a skillet over medium heat, stir in the anchovies until they start to dissolve, add mushrooms and cook until softened. Add cream, stirring occasionally, until thickened. Break the eggs into the mixture and top with the cheese and pepper. Cook until eggs are firm. Sprinkle with parsley.

Enjoy!

Recipe adapted from M.F.K. Fisher, How to Cook a Wolf, 1942

mfkfisher.com/

CRUSTLESS SPINACH, ONION, AND FETA QUICHE

17 Thursday Sep 2015

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Perfect for a light lunch or quick dinner!

CRUSTLESS SPINACH, ONION AND FETA QUICHE

crustless spinach onion and feta quiche

1 onion, diced

6 cups spinach leaves, coarsely chopped

3 eggs

1 cup flour

1 teaspoon baking powder

pinch cayenne pepper

2 cups milk

2/3 cup crumbled feta

1/3 cup parmesan

Heat oven to 385F. Grease a pie plate with cooking spray. Spray a skillet with cooking spray and place over medium heat. Cook the onion for 3 to 5 minutes or until soft. Remove from heat and set aside to cool slightly.

In a large bowl, whisk together eggs, flour, baking powder and cayenne pepper. Add the milk and whisk to combine. Stir in the onion, spinach, feta and parmesan, season with salt and pepper.

Bake for 25 minutes or until the centre is set and the outside edge is golden brown. Let cool for 5 minutes before cutting into slices to serve.

Enjoy!