Recipes

Chorizo and Eggs

Friday, July 17, 2015



Courtesy:  Deneen Mueller

Ingredients
1/2 lb ground chorizo
6 eggs, beaten
2 cloves garlic, chopped
1 pint cherry tomatoes, sliced in half
2 T olive oil
1 small bunch greens (swiss chard, kale, spinach)
2 T butter
Salt/Pepper to taste


Directions:
Heat sauté pan over medium heat. Add chorizo; sauté until browned. Remove from pan, placing in bowl.  Reserve about a tablespoon of fat; add olive oil.  Sauté chopped garlic until soft.  Add sliced cherry tomatoes to pan.  Allow tomatoes to breakdown & get soft.  Add greens to tomato/garlic mixture; stir to wilt.  Add tomato/green mixture to reserved chorizo.  Wipe out pan & add butter.  Add eggs to pan, season with salt & pepper and cook till desired doneness (should be fluffy).  Add eggs to chorizo mixture.  Top Basic Polenta with chorizo and eggs. Read More...

Creamed Greens

Friday, July 03, 2015

Ingredients

1 stick butter* T flour
1/2 Med onion, diced
3 cloves garlic, minced
2 cups milk
Salt and Pepper to taste
Pinch of nutmeg
Pinch of ginger
24 oz Spinach (can also include Swiss chard, kale, radish or turnip greens)

Melt 1 stick of butter in a pot.  Sprinkle in flour and whisk until smooth.  Coke over medium heat until light golden brown.  Add onion and garlic, stir and cook until fragrant.  Pour in milk while whisking constantly, and cook for about five minutes.  Ad greens in increments until all are incorporated, and cook until wilted but not soggy.  Season with salt, pepper, ginger and nutmeg.  For a twist you can add fennel pollen, bacon, ramps or parmesan cheese. Read More...

1

Go Back

Tags

tart chipotle sausage scapes pine nuts crepes scallions Spread flank steak jam zucchini latkes heavy whipping cream walnuts walnut oil radishes Spinach egg noodles crisp roasted gorgonzola bosc maple baby bok choy kirsch bbq shallots leeks slaw cream cheese almond milk tomato cilantro celebration Eggplant gin oats cornmeal remoulade strawberries compote sour sunchokes mustard greens baguette caesar fraiche Greens peppers tomatoe knots cauliflower shiitake garlic buttermilk beet chilies kalamata bulgar wheat verde Chevre strawberry vegetarian wheat flour tomato juice coeur a la creme yogurt radish paste tostadas butter sesame habanero watercress Shitake Mushrooms cucumber sour cream asparagus ramps kohlrabi jack cheese bell pepper curry couscous coconut milk collins dilly daisy lettuce chicken dinner salad carrot fronds feta muffins bok choy chorizo pudding pineapple Poblano Chili tuscan Leek green pepper chili Swiss Chard mushroom polenta cantaloupe spelt bulgar sandwiches capers vanilla wafers kluski shrunken heads casserole swiss tomato corn pie maple syrup cake lemon grass cranberry plum tomatoes basil shelling mushrooms shitake pork chop beer anchovy creme sherry Corn jack strata carrot tops bread pudding bean stuffing frittata tortillas chili peppers panzanella white beans Cider prosciutto Vegan vegetable brown sugar cream egg Farmers' Market Apple Side parmesan Kale pepper cointreau spring pie onion plums Dressing artichoke beets pecan chimmichurri hazelnuts hickory pears gruyere Squash barley wasabi Butternut chives Tomatoes coeur peas Beans Potato gouda tenderloin pancake Drinks beet greens bruschetta chicken pecans onions autumn fennel seeds wrap fritter steak Bread thai conserve celeriac sandwich Salsa plum carrot top bayeldi bacon bloody mary absinthe coriander Rice wine vinegar gazpacho okra fondue fennel bulb cheese Soup goat Cheese meatballs arugula syrup honey snow peas pasta turnip fritters peach cockaigne anise celery hearts sweet potato fennel turnips dijon Jerusalem artichoke Tomatillos celery root berry sweet blueberry yellow onion Recipes Salad melon currants rouille pickled gratin chiles mint biscuits beef vinaigrette flank spiced winter squash eggs pesto olives carrots pumpkin parmigiano rhubarb nectarine chimichurri Red Onion apples chocolate imam green beans poblano dill buckwheat reggiano sauce blue cheese pork Cranberry Beans almonds potatoes