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

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