Friday, May 28, 2010

Ham, Swiss & Asparagus Frittata

We got our first dozen eggs for the season from the wonderful folks at Terra Farma and they went into this great frittata here along with asparagus from Mark's (Brooke's dad) garden. This was great, and along with some breakfast potatoes (russets, sweet potatoes and roasted garlic cloves...but that's for another day) 6 of us ate for under $20! The key to a good frittata is to start on the stove and finish up in the oven (preferably under the broiler)

Serves 4-6

  • 1 good glug of olive oil
  • 1 medium onion - chopped
  • 1/2 lb asparagus cut into 1/2 inch pieces
  • 1 dozen eggs
  • 1/4 lb deli ham - cut into bite sized pieces
  • 1/4 lb swiss cheese - shredded
  • 1/4 cup whole milk or cream (whatever's handy)
  1. Preheat broiler to high
  2. Heat olive oil in a 12 inch oven safe pan over medium-high heat
  3. Toss in the onion and cook until soft; 6-8 minutes
  4. Throw in the asparagus pieces and saute them about 4 minutes until they soften up a bit
  5. Beat the eggs and milk together, then add a dash of salt and pepper and mix in the cheese
  6. Pour the egg mixture into the pan and let it set a few seconds then stir it scraping the bottom & sides of pan. Do this until the pans full nice gooey, kind of solid/kind of liquid eggyness
  7. Put the pan under the broiler and cook another 5-10 minutes, until it's lightly brown around the edges and almost done in the middle
  8. Remove from oven and let it sit for about 5 minutes to finish cooking
  9. Enjoy!

CSA Special - Kale & Potato Soup

So, last week was our first week of our new CSA (community supported agriculture). A big shout out to Shari at Dancing Roots Farm for our wonderful veggies! We had a great haul this week - Salad Greens, radishes, spinach, pea greens, kale and a tomato plant. We made up a great salad with all the greens and radishes and shared that with our friends. I made kale and potato soup and it was excellent, so I thought I'd share that one here.

Serves 4

  • A couple of glugs of olive oil
  • 1 medium onion - chopped
  • 2 cloves garlic - diced or pressed
  • 5 cups liquid (I did 3 cups stock + 2 cups water, but you can do any combination you like)
  • 1.5 lbs organic potatoes - peeled & quartered
  • 1 bunch of kale sliced into strips
  • Salt & Pepper to taste
  1. Heat the oil in a pot over medium-high heat
  2. Toss in the onion and cook until soft - about 6 minutes
  3. Stir in the garlic and cook another minute
  4. Pour in your liquid and bring to a boil
  5. Put your potatoes in and bring it back to a good simmer, but not a full boil
  6. Cook until the potatoes are fork tender (that means you can stick a fork in it pretty easily)
  7. Use a potato masher or other flattish kitchen utensil and smash all the potatoes up
  8. Add the Kale and simmer for another 5 minutes
  9. Salt & Pepper to taste
  10. Enjoy!