Browse by Tag: eggs

Spanish Omelette

This is a quick and hearty dish, perfect for times (such as the heart of winter) when there are lots of eggs. Though the classic recipe uses only potatoes, onions, salt, oil, and eggs you can add any other ingredients or seasonings you’d like for almost endless variation. Ingredients 4-7 small to medium potatoes 1 […]

Avga me Domates: Eggs on a Bed of Tomatoes

From Greek Living.net In Greek: αυγά με ντομάτες, pronounced ahv-GHAH meh doh-MAH-tess. This is a quick and simple dish to make, and the tastes are fabulous. The tomato is cooked in oil until its liquid has cooked off, and a sauce remains; the eggs go on top. Serve with fresh bread to soak up all the […]

Leek Bread Pudding

Folks, we’ve got leeks.  Lots of leeks.  And unlike most of our other late fall harvest items, they won’t be sticking around through March, so if you’re a leek lover, carpe allium diem!  Get your stews, gratins, and maybe even holiday-worthy bread puddings going. Makes one loaf. Double the recipe to fit in a 9×13 […]

Radish and Egg Salad

This salad, adapted from The Frugal Gourmet, is a cool, light summer dish that’s easy to prepare and makes a great side or a snack substantial enough to see a crew of hot and tired farmers through to their next meal.  The original recipe calls for sour cream but we usually use chevre with milk mixed in […]

Lucinda’s Spinach & Ham Pie

From Martha Stewart Living’s Food Editor.  She makes it at Easter, but that seems like such a limitation!  Some lard would probably work well for the pastry!   SERVINGS 8 INGREDIENTS  8 tablespoons (1 stick) unsalted butter, room temperature  or lard or mix 4 ounces cream cheese, room temperature 1/4 cup heavy cream 1 1/2 […]

Carrot Cake

We’ve got eggs. We’ve got carrots. Thus, you’ve got…carrot cake? Mmhmm. Here’s Smitten Kitchen’s  take on the old stand by.  If there ever were a time to bake it in tune with seasonal offerings, it’s now! Her photos are of cupcakes, but the recipe also goes for a 9″ layer cake, see directions below. Ingredients: For […]

Julia Child’s Hollandaise

Described here is Julia’s Blender Hollandaise recipe, from Mastering the Art of French Cooking, which she apparently described as being “well within the capabilities of an eight year old child”, so no intimidation here!  Her more traditional, hand-whipped recipe (plus a play-by-play for eggs benedict) can be found here. Start to finish: 5 minutes Makes […]

A double yolk

This photo of our eggs — well, our hens’ eggs, shows both the nice dark yolks and a double one. We aren’t sure which hen is producing these mammoth eggs, but every once in a while they appear. It is always fun to find them. I wonder if there are recipes which benefit from double […]