04 Aug Eggs Poached On Sweet Peppers & Onions

From Edibles Magazine Summer 2015, Serves 4

Ingredients:

  • 1/4 cup olive oil
  • 2 sweet red peppers, sliced
  • 2 medium onions, sliced
  • 2 large tomatoes, peeled, seeded, and coarsely chopped
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • Salt and fresh ground black pepper
  • 8 large eggs
  • 1/2 cup grated parmesan cheese for garnish
  • 2 tablespoons chopped flat-leaf parsley for garnish

Directions:

  1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste.
  2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly.
Read More

27 Jun Migas

From Chef Jed Demler

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small onion (small dice)
  • 1 small bell pepper or 1 poblano pepper (seeded and diced)
  • 1 medium tomato (diced)
  • 1 cup broken tortilla chips or 2-3 corn tortillas (torn and fried crispy)
  • 8 eggs
  • Salt and pepper to taste
  • Queso fresco (crumbled)
  • Avocado (sliced for garnish)

Directions:

  1. Heat the vegetable oil in a large cast iron skillet (feel free to use your nonstick) on medium high heat. Add onions and sauce until soft and translucent. Add peppers and tortilla chips, stirring often.
  2. While onions and peppers are cooking, whisk eggs and season with salt and pepper.
  3. When vegetables are soft, turn heat to medium and add eggs and tomatoes, stirring constantly to scramble. When eggs are set, sprinkle with queso fresco.
  4. Garnish with salsa verde and avocado.

Salsa Verde Ingredients:

  • 2 bunches cilantro (stems removed)
  • 6 cloves garlic (cleaned and crushed)
  • 1 jalapeno (seeded and diced)
  • 2 limes (juiced)
  • 2-3 tablespoons extra virgin olive oil
  • Salt and papper to taste

Salsa Verde Directions:

  1. First make the salsa verde by adding cilantro, garlic, jalapeño, lime juice, salt, and pepper to the blender and process on low.
  2. Drizzle, while blender is running, the olive oil into salsa until combined.
Read More

20 Jun Steak and Eggs

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler

Ingredients:

  • 10-12 oz. sirloin tips or stew meat
  • 4 farm fresh eggs
  • 1 jalapeno, diced and seeded (if you prefer the heat, just leave the seeds)
  • 4-6 small red potatoes, washed and quartered (I prefer skin on, but feel free to peel)
  • 1 large or 2 medium tomatoes, diced (juice and all)
  • 2 cloves garlic, minced or pressed
  • 6-8 spring onions, pearl onions, or small shallots cleaned and halved length-wise
  • 1 tablespoon chopped parsley
  • 2 tablespoons flour for dusting
  • 1/2 cup beef stock
  • Dash of Worcestershire sauce
  • Dash of hot sauce (I like Sriracha or Tabasco)
  • Salt and pepper to taste
  • 1 tablespoon oil for the pan

Directions:

  1. Heat a skillet hot over medium high heat (I prefer a cast iron but any hard bottom pan will work). Add 1 tablespoon of oil to the hot pan. Lightly dust steak tips with flour, salt, and pepper and sear on all sides. Remove meat and place on a paper toweled plate. Turn down the heat to medium and discard any excess oil from the pan.
  2. Add the onions and potatoes to pan and roast until onions and potatoes have color and are slightly soft. Add the jalapeño and garlic, stirring frequently. Deglaze (fancy word for adding liquid) the pan with beef stock and return seared beef tips to pan. Bring to a boil, add tomatoes, reduce heat to a slow simmer (medium low heat). Cover and cook until meat is tender and vegetables are fork soft, 8-10 minutes.
  3. While the meat is cooking, heat another large pan (nonstick makes this pretty darn easy) to medium high heat. Carefully crack eggs into hot pan and cook sunny side up (poached, fried, even scrambled eggs will also work). Remove the cover off the meat and add Worcestershire and hot sauce.
  4. Divide into 2 serving bowls. Top each bowl with 2 eggs and chopped parsley.
Read More

17 Jun Mexican Style Breakfast Tacos

There are many variations that would be great – try adding sautéed potatoes, peppers, or onions as well.

Ingredients:

  • 6 oz chorizo (or other) sausage
  • 8 6-inch corn tortillas
  • 6 farm fresh eggs
  • ¼ cup milk
  • pepper & salt
  • 1 cup queso blanco (or other cheese)
  • 1 dash hot sauce
  • ½ cup salsa

Directions:

1.  Crumble sausage into skillet and cook until evenly brown. Set aside.

2.  In a medium bowl, whisk together eggs and milk with salt and pepper. Cook eggs over medium heat until almost firm. Add sausage.

3.  Meanwhile warm tortillas in microwave or on stovetop. Sprinkle cheese onto each tortilla while hot, then add egg and sausage mixture. Top with salsa and hot sauce.

 

Read More

15 Apr Sweet Potato & Spinach Breakfast Strata

Ingredients:

  • 2 cups cubed sweet potato
  • 1/2 medium sweet onion, diced
  • 1 T olive oil
  • 1/2 tsp sea salt, divided
  • 1/2 tsp pepper, divided
  • 2 cups spinach, shredded
  • 1/2 lb. stale sourdough bread, cubed
  • 4 oz. shredded fontina or other cheese, divided
  • 1 T minced fresh rosemary
  • 1 T minced chives
  • 5 large eggs
  • 1 1/2 cups whole milk

Directions:

1.  Prepare the night before you plan to serve it. Roast sweet potatoes and onions in olive oil, salt and pepper at 400 for 15-20 minutes.

2.  Place the spinach in a large bowl and scoop hot sweet potatoes and onions on top. Stir, letting spinach wilt just slightly. Add bread, along with 2 ounces of cheese, the rosemary and the chives, tossing until well combined.

3.  Lightly grease a 9×9-inch baking dish. Scoop the bread mixture into the pan, evenly distributing the spinach and sweet potatoes. In a separate bowl, whisk together the eggs, milk, salt and pepper. Pour over the bread mixture, pressing down on the bread to submerge it completely in the egg mixture. Cover with foil and refrigerate overnight.

4.  In the morning, bake the strata for 45 minutes at 350, covered. Remove the foil, sprinkle with remaining 2 ounces of cheese, and continue to bake uncovered for 20 to 30 minutes until the strata has puffed and the cheese is browning. Serves 4-6.

Read More

30 Jul Heirloom Tomato and Onion Quiche

Ingredients:

  • 1/2 15 – ounce package (1 crust) rolled refrigerated Unbaked Piecrust
  • 12 ounces assorted Garden Heirloom Tomatoes (Cherokee Purple and/or Brandywine) or regular Tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon Butter
  • 1/2 cup chopped Onion (1 medium)
  • 3 Eggs
  • 3/4 cup Half-and-Half, Light Cream or Milk
  • 3 tablespoons All-Purpose Flour
  • 1 tablespoon snipped Fresh Basil
  • 1/2 teaspoon Salt and 1/8 teaspoon ground Black Pepper
  • 1/4 teaspoon Dry Mustard, Paprika
  • 1 cup shredded Swiss, Cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)

Directions:

  1. Let Piecrust stand at room temperature according to package directions. Unroll Piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked Pastry with a double thickness of foil. Bake in a 425 degrees oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until Pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees. Meanwhile, place Tomato Slices on paper towels to absorb excess moisture. In a small skillet, melt Butter over medium heat. Add Onion. Cook until Onion is tender but not brown, stirring occasionally.
  2. In a medium bowl, whisk together Eggs, Half-and-Half, Flour, Basil, Salt, Dry Mustard and Black Pepper.
  3. To assemble, sprinkle Cheese onto bottom of the hot, baked Pastry Shell. Spoon Onion mixture over Cheese. Arrange a single layer of Tomato Slices over Cheese, overlapping slightly. Slowly pour Egg mixture over Tomatoes. Sprinkle Paprika over Egg mixture.
  4. Bake, uncovered, for 35 to 40 minutes or until Egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving.
Read More