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...


Go Back


Tags

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