Vegetable Frittata

Posted on July 21, 2014 by Peg

Fortunate to be having these fresh eggs delivered weekly from my friend and farmer Ben. So I’m enjoying eating the chickens’ eggs and not the chickens these days!1/2 cup frozen garden peas
1/2 cup frozen white Shoepeg corn
5 eggs
2 Tbs light butter
Few sprigs of mint and parsley
1/2 cup goat cheese, crumbled
1/2 cup finely grated fresh parmesan cheese

Blanch peas and corn in hot water for 30 seconds and then drain.

Break eggs in bowl.
Beat with a fork and sprinkle with pepper.

Place oven rack near the top.
Preheat oven to broil.

Heat oven proof skillet on stove over medium heat.
Add butter and when butter sizzles, pour in eggs.
Stir eggs around until they begin to cook.
Then turn off the heat. Frittata will stay half cooked and remain runny.

Sprinkle peas, corn, mint and parsley over eggs.
Arrange goat cheese on top.
Scatter black pepper and parmesan cheese over this.

Carefully lift the pan and put it in oven and broil 3 to 4 minutes,
until cheese is golden brown and bubbling and frittata is cooked through.
Cut into wedges and garnish with additional mint leaves.

Adapted from Delicious. Jamie Oliver. Winter 2007.

Loveless Cafe, Nashville

Posted on June 26, 2014 by Peg

I found myself in Nashville Tennessee last week with the don and a couple of my favorite other friends in this wide world. And we collectively found our foursome at the Loveless Cafe for Thursday brunch. My goodness is all I have to say. Neva’ in my life have I seen such a place, or eaten such Southern deliciousness. This little cafe was opened in 1951 by Annie and Lon Loveless, and now serves over 450,000 guests each and every year!I did however decide to drink my tomatoes that day. Yep…a bloody mary served in a mason jar, with a side car of everclear…didja ever hear of such a thing? Did I happen to mention that they make 7 thousand biscuits a day?! What? If you find your mouth watering a bit now, you can get some of this goodness shipped to your front door by the good folks at the Ham and Jam Shop. Hooking you right up!

BLAT Egg Sandwich

Posted on June 23, 2014 by Peg

Burned up the skyways and highways this past weekend, sharing fun times and special occasions with fab friends (more on that coming soon). Arrived home safely late Sunday afternoon to find a new carton of Ben’s Leggett Farm fresh eggs patiently waiting for attention, well yearning actually. Made this yummy BLAT (bacon, lettuce, avocado, tomato) sandwich, topping it up with a fried egg. I used my homemade 1000 Isle dressing (recipe soon) rather than mustard or mayo this time around. Delightful change, and the perfect “in your pj’s Sunday night” sustenance. Out of the frying pan and onto the BLAT!2 Arnold sandwich thins
4 large leaves of romaine lettuce
1 tomato, sliced thinly
6 slices of precooked bacon, heated
1 avocado, sliced
2 eggs, fried or scrambled individually
1 Tbs light cream cheese
1 Tbs homemade 1000 Isle dressing

Spread bread with cream cheese and dressing.
Place 2 lettuce leaves on bread.
Place 3 tomato slices on top of lettuce.
Place 3 slices of bacon on top of tomato.
Top with slices of avocado.
Top with egg.
Top with another slice of bread.

PS. the don wanted his egg scrambled!

Fresh Corn Frittata

Posted on June 4, 2014 by Peg

Well Hello Good People of the World! I’m almost back. Was down for the count for several days with a knee clean-up surgery…just about cleaned my clock too. But hey hey, the corner is turned and here I am. Thank you Chris Hasty. So, here we go! Throwing a double fresh treat right atcha. I received my first Leggett Farm Organics CSA box last Wednesday, and this year I included a dozen farm fresh eggs each week. Straight from Ben’s chickens. Look at these beauties. With fresh corn quickly growing as high as an elephant’a eye, I made this corn and fresh egg frittata. Out of the skillet, on to the plate, and down the hatch. 1 Tbs olive oil
Kernels from 2 ears fresh corn
1/2 sweet onion, diced
1/4 t kosher salt
1/2 t fresh ground black pepper
1/4 t smoked paprika
1/4 cup low fat milk
6 large eggs, lightly beaten
2 t butter
1 1/2 oz Romano cheese, grated
3 Tbs chopped fresh cilantro

Heat a medium ovenproof skillet over medium high heat.
Add oil and swirl to coat pan.
Add corn and onions.
Cook 3 minutes, stirring often.
Add half the salt and pepper, and paprika.
Stir and transfer corn mixture to bowl.
Wipe skillet clean with paper towel.
Combine remaining salt and pepper, milk, and eggs in medium bowl.
Stir with whisk until combined.
Stir in corn mixture.
Add half the cheese and half the cilantro; stir to combine.
Preheat broiler to high.
Return pan to medium heat.
Add butter to pan and swirl as it melts.
Add egg and corn mixture to pan.
Cook 1 minute without stirring.
Gently slide pan back and forth to keep eggs from sticking.
Cover and reduce heat to low.
Cook 4 to 5 minutes until eggs are set and golden on bottom.
Note that top of eggs will still be a bit runny.
Sprinkle evenly with remaining cheese.
Broil 1 to 1 1/2 minutes until eggs are set and cheese browns a bit.
Allow to rest 3 minutes.
Sprinkle with remaining cilantro to serve.

Serves 4 at a simple 230 calories per serving!

Deviled Eggs

Posted on April 25, 2014 by Peg

Yes, of course we dyed eggs last Sunday for Easter. Then we ate eggs, deviled that is, for our Easter lunch celebration. I spy deviled eggs in the lower right corner of this pic from a recent gathering! Here’s what you do to make this happen at your next happy happening!

6 eggs, hard boiled
3 Tbs fat free sour cream
1 1/2 Tbs fat free mayonnaise
3/4 t Dijon mustard
1 Tbs sherry vinegar
Zest of 1 lemon
Juice of 1/2 lemon
1/8 t cayenne pepper
2 Tbs chopped fresh thyme
Mango chutney for garnish

Shell eggs, and then cut in half lengthwise.
Scoop out yolks and transfer to small bowl and mash with fork.
Mix in sour cream, mayonnaise, and mustard.
Stir in sherry vinegar, lemon zest, lemon juice, cayenne pepper, and thyme.
Spoon yolk mixture into whites.
Sprinkle eggs with chutney, chopped parsley, or thyme.
Make at least 4 hours ahead. Cover loosely and refrigerate.

Good for 2 to 3 days only.

*You can spice up the eggs with dill, roasted red peppers, or medley of fresh herbs such as tarragon, chives, dill, or chervil.
Top the egg with a hint of what you added to the filling.

Ricotta Eggs with Basil

Posted on April 17, 2014 by Peg

Wake up and smell the chai! AND the eggs and bacon. Hooking you up with one of my favorite brunch (and Sunday Supper) recipes this Easter week. Have to admit, I’m also anticipating with much glee my new egg delivery straight from gentleman farmer/my friend Ben at Leggett Farm Organics. Booyah! It’s eggstra special! (Couldn’t help myself.)

5 eggs
8 oz fat free ricotta cheese
1/2 cup shredded Romano cheese
2 Tbs sliced fresh basil, plus more for garnish
1/4 cup fat free Half and Half

In a bowl, whisk all ingredients together.

Fill egg poaching pan with 1” water.
Pour a bit less than 1/2 cup egg mixture into each cup.
Set over medium heat, cover and bring to boil.
Then reduce to medium low and simmer until eggs are set, about 12 minutes.

Flip eggs upside down onto plate.
Repeat to make 4 more poached eggs.

Transfer eggs to individual plates and serve immediately.

*This same mixture can be used to make scrambled eggs.
Spray skillet with cooking spray and heat over medium high heat.
Pour in egg mixture and stir constantly, 2 to 3 minutes, until cooked thoroughly.

Serves 6.

Jalapeño Cornbread

Posted on February 28, 2014 by Peg

Get back in the real world! Try this weekend warmer and you are sure to please yourself and anyone else fortunate enough to share in the goodness. Mmmm mmmm Good!1 cup yellow cornmeal
2 t baking powder
1/4 t salt
2 large eggs
3 Tbs nonfat sour cream
8 3/4 oz can cream style corn
12 slices of jalapeno peppers, drained and chopped
1 1/2 t vegetable oil
Cooking spray

Preheat oven to 400°.
Heat an 8” empty oven proof skillet in oven for 5 minutes.

Meanwhile, in a large bowl combine cornmeal, baking powder, and salt.

In a separate bowl, combine eggs, sour cream, corn, jalapeno peppers and oil.
Add to dry ingredients, stirring until moistened.

Remove skillet from oven, and coat with cooking spray.
Pour batter into hot skillet.
Return to oven and bake for 22 to 25 minutes or until golden brown.

Allow to cool 30 minutes.
Invert on to your hand or a plate.
Place right side up on serving plate.
Cut into wedges.

Grits with Mushroom Ragout

Posted on February 19, 2014 by Peg

Now this is some Southern know how folks! My dear friend Lou, who reads 36 hours in every 24 hour day (I don’t even pretend to know how that happens) hooked me up with a clipping from the Wall Street Journal highlighting this recipe by Chef Mark Steuer. So… made these yummilicious grits, I did, tweaking it to suit my personal taste. Chef Steuer is known for bringing his Lowcountry cuisine to Chicago and spreading that taste all over the region, where he is chef/owner of Carriage House and Chef of Bedford. Take his cue and get on out there and make this tummy warming sensation. Pure Vintage Southern y’all!

What you need:
1 Tbs olive oil
1 shallot, minced
1 clove garlic, minced
1 1/2 lbs mushrooms, sliced
1/3 cup sherry
1 cup vegetable stock
1 Tbs thyme leaves, roughly chopped
1 Tbs butter
Pinch of kosher salt
2 1/2 cups milk
2 cups heavy cream
1 cup long cooking grits
1/2 Tbs lemon juice
1/4 t salt
1/2 t pepper

To make the ragout:
Heat oil in medium sauce pan.
Stir in shallots and garlic.
Cook 2 minutes.
Increase heat to medium-high.
Add mushrooms.
Cook 4 to 5 minutes, stirring often, until mushrooms soften.
Stir in sherry and cook 1 minute, until evaporated.
Add stock, thyme, butter, and salt.
Cook 4 to 5 minutes until liquid is reduced by half.
Remove from heat
Cover to keep warm.

To make grits:
Bring milk and cream to a simmer, in medium pot over medium-high heat.
Slowly stir in grits.
Reduce heat to low.
Cook grits, stirring constantly, until liquid is absorbed and grits are tender, 8 to 10 minutes.
Remove from heat.
Stir in lemon juice, salt, and pepper.

To serve:
Distribute grits among plates.
Top each serving with mushroom ragout.
*May top with poached egg if desired.

Serves 8.

*Note: making the grits with cream renders them smooth and creamy, until they are removed from the heat. Then they can become rather solid. So, I suggest that you serve the plates immediately, or add broth if you need to rewarm them prior to serving!

Sausage Bread

Posted on December 11, 2013 by Peg

This is fabulous for breakfast or snack while the fam is home for the holidays! Make ahead. It freezes perfectly; bake before freezing! Zip it out of the freezer the night before, and pop slices in the microwave the next morn. Won’t they be happy campers! I’m making 2 loaves this afternoon! Getting ready. I’m thrilled anticipating a full house for an entire week. Now if TD will just assemble the Big Wheel please, after he collects the Dibon cases (Spanish Cava…delicious and an extremely fair priced champagne) from On the Square tonight! (This is also available at your local Total Wine!) Ho Ho Ho!

1 lb ground hot sausage
11 oz can refrigerated French bread dough
1 1/2 cups shredded mozzarella and cheddar cheese blend

Preheat oven to 350°.

Cook sausage in large nonstick skillet over medium high heat, stirring, until browned.
Drain grease off sausage, and transfer sausage to paper towels to blot.

Lightly grease rectangular baking sheet with cooking spray.
Unroll dough into rectangular shape onto baking sheet.
*This is easiest if you remove dough from refrigerator and immediately unroll it cold.

Sprinkle evenly with sausage and cheese, leaving a 1 inch margin on all sides.
Beginning with 1 short side roll up, jelly roll style.
Turn seam side down.
Pinch ends to secure the filling inside.
Cut three 1/4 inch slits across top of dough with a sharp knife.

Bake for 30 to 35 minutes or until browned.
Remove from oven.
Let stand 10 minutes before slicing.

Serves 12.

*Author’s Note: I find this delicious but extremely rich. So I always slice it thinly. If you are going to freeze it, cook it first, and then freeze. It microwaves by the slice beautifully.

Tomato Frittata

Posted on September 22, 2013 by Peg

©PEGhardee

I hope you had something fun to do yesterday. We had a fab and glam wedding to provide our weekend pleasure. I delighted in being selected as an assistant to Miss Bethel to create arrangements for the reception, pic below (of course she created the really elaborate ones)! I hope the sweet parents of the bride hit the pause button this afternoon and revel in the glory of having successfully hosted a perfect and delightful evening; and further I hope they enjoy a quiet Sunday supper like this Tomato Frittata. Love and gratitude to the Young Fam for a glorious Saturday in your home and gardens.

3 Tbs olive oil
6 large eggs
3 Tbs finely grated Parmesan
1 garlic clove, minced
1/8 t salt
1/4 t pepper
6 ripe plum tomatoes, cored, and cut into 1/2” pieces
5 basil leaves, chopped

Preheat oven to 350°.
Heat oil in large skillet over medium-high heat.
Lightly beat eggs in small bowl.
Add garlic, salt, and pepper.
When oil simmers, pour egg mixture into skillet.
Cook until eggs begin to turn golden around the edges.
Arrange tomato slices on top of egg mixture.
(It is OK if some slices sink.)
Sprinkle basil on top of tomatoes.
Transfer skillet to oven and bake until eggs are set in the center, 8 – 10 minutes.
With a spatula, loosen frittata from pan, and slide onto plate.
Slice and serve warm or at room temperature.

Serve 6.

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