Sooooo I've been getting into a lot of CSA's, or community supported agriculture. I've posted quite a few things from those, but I got these from Full Circle Farms. They are so good. Prepare for more of these!
Vegetable Frittata with Potato Au Gratin Crust
Ingredients:
-1 large Yukon Gold potato
-1/2 cup crumbled goat cheese
-1 tbsp butter
-1 medium yellow onion, chopped
-3/4 cup sundried tomatoes, packed in oil, chopped
-2 cups fresh spinach, washed and stems removed
-6 eggs
-1 tsp salt-1/2 tsp ground black pepper-1/2 cup whole milk or heavy cream 1/2 cup Parmesan cheese, grated Directions:
1. Preheat oven to 350°F.
2. Generously grease a 9-inch pie pan.
the goat cheese. Lay the remaining potato rounds atop the cheese and then sprinkle with the rest of the
goat cheese.
4. Melt the butter in a pan over medium heat, and then add the onions. Sauté until translucent and beginning to caramelize, about 8 minutes. Add the sundried tomatoes and sauté for another 2 minutes. Add the spinach and sauté for 1 more minute until the leaves are wilted. Remove from heat.
5. In a separate bowl combine the eggs, salt, pepper
and milk or cream. Whisk well to combine. Pour 1/3 of the egg mixture over the potato layers, then add the spinach mixture and spread evenly in the pan. Pour the remaining egg mixture over the spinach. Sprinkle with the Parmesan and bake for 35-40 minutes or until the frittata is golden brown on top and does not jiggle in the center when moved.6. Let cool slightly, then slice into 8 pieces and serve warm.
Potato Chowder
Ingredients:
-3 tbsp unsalted butter
-2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
-1 tsp smoked paprika
-2 cloves garlic, minced
-5 to 6 cups low-sodium chicken or vegetable broth
-2 bay leaves
-2 1/2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes
-1/3 cup sour cream
-Salt and ground black pepper-2 cups smoked salmon, roughly chopped Directions:
1. In a large, heavy pot or Dutch oven, melt butter over medium heat. Add leeks and cook until soft, about 5 minutes. Add paprika and garlic and cook for another minute. Add the broth, bay leaves, 3/4 tsp salt, and potatoes and simmer, partially covered, until potatoes are tender and easily smashed with a fork, about 15-20 minutes.
2. Remove bay leaves. Add sour cream to soup and simmer gently for another 2-3 minutes. 3. Adjust seasonings, adding more salt and pepper to taste.
3. Using an immersion blender or food processor, process soup until chunky-creamy, leaving lots of potato texture intact. If you prefer a creamier soup, blend until desired consistency, adding more stock as necessary. Mix in smoked salmon.
Best Baked Spinach (Seriously though, this is)
-3 pounds fresh spinach, washed and stems removed
-4 tbsp unsalted butter-1 medium yellow onions, diced Salt and pepper-1 1/2 tbsp flour
-1/2 cup stock
-1/2 cup heavy cream
-1 tsp ground nutmeg
-Salt and pepper to taste
-1/2 cup grated Swiss cheese
-1/3 cup grated Parmesan cheese 1/3 cup chopped parsley
-2 tbsp fine, dry breadcrumbs
Directions:
1. Preheat oven to 375°F. Grease a 9x8x2 inch baking dish.
2. Steam the spinach until leaves are just wilted, about 2 minutes. Quickly rinse under cold water to stop the cooking process and keep the green color.
3. In a large pan over medium heat, melt the butter and add the onions. Sauté until onions begin to caramelize, about 8 minutes. Squeeze excess moisture from the spinach and coarsely chop.
4. Add to the onions and cook until all the moisture in the pan has cooked off.
5. Bring the heat to low and add the flour. Stir and cook for 2 minutes. Add stock, cream and nutmeg. Stir and cook for 2 more minutes. Season with salt and pepper.
6. Spread spinach mixture in the baking dish. In a small bowl mix the cheeses, parsley and breadcrumbs. Sprinkle over the spinach.
7. Bake for 35-40 minutes or until lightly browned.
No comments:
Post a Comment