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Posts Tagged ‘eggs’

A glorious egg

I love eggs.  And we eat a lot of them.  They’re like little sunshine packets.  You cut into them, and they burst with vibrant color.  I don’t get tired of that bright surprise.

P5260016And if you’ve never had a locally harvested farm egg, do yourself a favor and spend the money on a dozen of ’em.    You won’t regret it.  The color and flavor are amazing.

To hard-cook an egg

Place the eggs in a small pot and cover them with an inch-or-so of water.
Slap a lid on and turn the heat to High.
As soon as the water comes to a boil, turn off the heat and set the timer for 10 minutes.
When the timer goes off, use a slotted spoon to transfer the eggs to a bowl of ice water.
Allow the eggs to cool completely.
Peel, slice, go. Yum.  That’s fast food.

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An omelette for two

Eating from the garden is so gratifying, even when it’s just one or two ingredients.  We happen to have a sorrel plant that just keeps getting bigger, and bigger, and…

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And we just can’t seem to make a dent in it, no matter what we do.  A friend from work suggested a potato and sorrel gratin….mmm sounds delish.

But for the time being, we harvested a measly two mongo leaves for omelets.  Sorrel has a tartness to it, similar to those little yellow flowers that I used to chew on in grade school…and as a matter of fact, those weed flowers are called Oxalis because of the oxalic acid they contain, and it is that same oxalic acid that is found in sorrel.  When cooked, however, sorrel looses it’s sharpness, but keeps that gentle lemony flavor.  For that reason, it’s wonderful with eggs, cheese, and a whole host of rich foods.

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When making omelettes, I like to have all the ingredients ready in bowls since the process goes pretty quickly.

How to Make and Omelette

Scott placed an 8-inch teflon pan over medium-low heat, and allowed it to heat through (be sure you don’t over heat your teflon pan).  Then he added a knob of butter and used a plastic spatula to swirl it around, coating the surface.  As the butter’s sizzle began to quiet, he poured in the eggs (we used three per omelette)  which had been gently whisked with a fork.  As soon as the eggs hit the pan, he stirred by swirling the pan and moving the spatula simultaneously.  He let it sit for about 30 seconds, and then he gently scooted the spatula in there, moving the curds and tipping the pan to let the uncooked egg find it’s way to the heat.  Let it sit for another 30 seconds and then slipped the spatula in around the edges, making sure that the bottom was fully cooked and that the eggs would release from the pan.  Sitting for another 30 seconds, he topped one half of the omelette with our chopped sorrel and grated cheese (“what kind?” you ask…I have no idea…it was a languishing nub leftover from something).  Then he used the spatula to ease the un-topped edge up and over, allowing space for one more fold to occur.

Ta da!  Yummy, fresh, fast, local, and filling.  We ate ours with baby lettuces and buttered toast.  And I was happy.

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The month of May is like a gift-giving extravaganza in our family.  It all started with me, naturally.  Well, I was the first born!  ONE.  And then came the little brother (who was due on my birthday, thank-you very much).  Lucky for him he was born 3 days late!  TWO.  And of course, he happened to show up on Mother’s day.  THREE.  Then I went and married this crazy Aries, and with only three weeks between our birthdays, he just gets shoved into the extravaganza too.  FOUR.  And now look at me.  Not only do I have to share with that pesky kid brother, but with my mom and husband too!  Where is the love I ask you?  Where is the individual attention?  The doting quality time?  Oy.

Well, this year, I’ve volunteered to make dessert for the aforementioned extravaganza.  “You can’t make your own birthday cake!” my mom whined.  But who else could possibly make it?  Dad’s really just a cookie-maker.  Lars, well it’s his extravaganza too.  Laura’s working, and Scott…well, we’ll have a conversation about the five gallons of chocolate mousse another day… But ahh, I reminded her that I love making dessert, and with 9 people attending the extravaganza, we were pretty much guaranteed to eat it all, foregoing the possibility of having too much left-over.  Truly, a great situation to be in!

So I’ve planned to make this cool strawberry pie-like, cake-like thing-a-ma-bob, accompanied by home-churned cardamon ice cream.

I made my regular ice-cream recipe, and added 4 pods-worth of mortared cardamon while it was cooking.  I also threw in a “spent” vanilla bean, leftover from a different project.  I’ll be churning in the morning and the pictures will follow!

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Basic Ice Cream Base
yields approximately one quart

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 6 egg yolks
  • 2/3 cup sugar

Before starting, prepare a fine mesh strainer set over a medium bowl large enough to accept the ice cream base.

Combine the cream, milk and sugar in a 2 quart saucepan.  Warm the mixture until the sugar has dissolved.  Turn off the heat.

Separately, whisk the egg yolks to just mix them.  Then whisk a few ladles of the warm cream mixture into the yolks (this method is called “tempering”).  Pour the yolk mixture back in to the cream mixture, whisking as you pour.

Turn the heat back to low and, stirring constantly with a wooden spoon or plastic spatula, cook the base until it “coats” the spoon.  I always cook it until it reaches 160 degrees for safety’s sake.  Cooking the base too long, or too aggressively will coagulate the egg proteins and result in scrambled eggs.

Strain the base through the mesh strainer and then pour into a storage container.

Refrigerate over-night, or until it is thoroughly chilled.

Churn!

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