Recipes » egg

Late Garden Summer Frittata

Nissa — Wed, 24 Aug 2011 16:14:05 +0000

Serves 8

Ingredients

3 tablespoons olive oil
1 medium red onion, chopped medium
1 medium zucchini, chopped small
1 cup broccoli florets, small
1 medium carrot, chopped small
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
½ cup cherry tomatoes, halved
Salt
Freshly ground pepper

Directions

Preheat oven to 350˚F.

In a large cast iron pan over medium-high heat, add olive oil and onions and sauté until tender and golden, 5-7 minutes. Add the zucchini, broccoli and carrots and continue to sauté another 5 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, add the cherry tomatoes arranged neatly on top throughout the pan. Place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Honey Lavender Fritters With Fig Compote

Nissa — Wed, 03 Aug 2011 18:45:01 +0000

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

Nissa — Wed, 03 Aug 2011 18:25:50 +0000

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Sweet Corn Aioli

Nissa — Tue, 26 Jul 2011 16:24:57 +0000

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Spicy Corn Fritters with Sweet Red Pepper Sauce

Nissa — Tue, 26 Jul 2011 16:06:39 +0000

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Ger-Nis Garden Potato Salad

Nissa — Fri, 22 Jul 2011 20:14:39 +0000

Serves 12

Ingredients

6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced

Directions

In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.

Basil Ice Cream

Nissa — Fri, 27 May 2011 15:50:37 +0000

Makes 4 cups

Ingredients

2 cups whole milk
½ cup fresh basil leaves, chopped
½ cup sugar
4 egg yolks
1 cup heavy cream
Salt

Directions

In a medium sauce pan combine milk, sugar and basil leaves and bring to a boil, reduce heat and let simmer for about 5 minutes allowing basil to infuse, take off heat and allow to cool. Transfer mixture to a blender and blend until very smooth in texture. Transfer back to the saucepan and heat to medium again, whisk in egg yolks making sure that the mixture stays smooth and creamy and that it does not boil. Take off heat add a pinch of salt and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Strawberry Quinoa Cookies

Nissa — Mon, 23 May 2011 15:27:31 +0000

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

Nissa — Wed, 27 Apr 2011 14:42:52 +0000

Serves 6

Ingredients

6 mini brioche rolls
½ cup melted butter
6 eggs
Salt/pepper
3 ounces goat cheese
3 tablespoons fresh chives
Tomato herb salsa (recipe follows)

Directions

Preheat oven to 375° F.

Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg to sit and fill the hole. Brush the inside of the brioche rolls with the melted butter. Place each brioche roll in a muffin tin to hold it and keep stable. Crack an egg in each brioche cup and season with salt and pepper. Place ½ of an ounce of goat cheese in the center of each brioche cup and sprinkle about 1/3 of a tablespoon of fresh chives. Place the muffin tins filled with the brioches in the oven for about 15-20 minutes. In the last five minutes place the cut brioche tops in the oven as well to toast. The brioche cups should be done when the egg is set, the goat cheese melted and they are starting to turn golden brown. Serve with warm tomato herb salsa and cover with brioche top.

Warm Tomato Herb Salsa

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Fresh Strawberry Mint Ice Cream with Chocolate Dipped Strawberries

Nissa — Wed, 20 Apr 2011 14:47:34 +0000

Makes ½ gallon of ice cream

Ingredients

2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Chocolate, melted
Fresh strawberries, stems in tact

Directions

Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.

Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.