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Posts Tagged ‘eggs’

Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs

I actually made this recipe more than 2 weeks ago but life has been so very hectic and I am super behind on posting recipes. We were in NYC last weekend for the Renegade Craft Fair so I made this the weekend before we left, since I knew life would be crazy and it would make for some very lovely leftovers. For some reason I have been dreaming of making a gluten-free spring tart for some time now. I literally could see how I wanted it to look and taste all the flavors I had envisioned. I really wanted it to incorporate all things spring. I recalled a tart shell recipe in Gluten Free Girl and The Chef’s newest book, so I decided for my first attempt at a tart I couldn’t go wrong with one of Shauna’s recipes, they are always so wonderfully created, with each measurement precise and every ingredient well thought-out. It’s so impressive. I once again weighed my flours instead of measuring, which has always yielded such perfect results for me. One of the things I love the most about this tart recipe is how few ingredients there are, it is so simple.

The flavors from the fresh herbs in the tart were incredible,so refreshing and light, so spring. The fresh peas burst with flavor in each bite and the crust was absolutely to die for. NOT KIDDING. It was flaky, light, crusty and browned, if I hadn’t made it myself I would have sworn some one was fooling me and I was eating a gluten-laced crust. Besides being delicious this tart was quite easy to put together and was great for leftovers. We had it for both dinners and breakfasts. This would actually be quite perfect for a brunch where you really want to impress people, but don’t wish to spend all morning in the kitchen. You could actually prepare the tart dough the night before and pull it out of the refrigerator that morning. Simple!

Now that I experimented with and LOVE this tart recipe, I plan to have all kinds of fun with it. I cannot wait to play with both sweet and savory tart recipes now.

Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs

Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs
serves 8-10

Tart Shell
via Gluten Free Girl and The Chef – A Love Story

1/2 cup (63.5g) sorghum flour
1/2 cup (60g) tapioca flour
1/2 cup (96g) potato starch
1/2 cup (102g) sweet rice flour
1/4 teaspoon salt
8 tablespoons (1 stick) frozen organic butter
1 large local farm fresh brown egg
1/4 cup of ice cold water

(if making a sweet tart, instead of savory, include 2 tablespoons sugar and 1/4 teaspoon cinnamon)

Sift the sorghum flour, tapioca flour, potato starch, and sweet rice flour into a large bowl. Stir in the salt (sugar and cinnamon if making a sweet tart). Sift into another bowl.

Grate the frozen butter directly into the dry ingredients. The butter will fall into the flours in soft swirls and start to melt in as soon as you stir. Work with your hands to mix everything, until the dough feels like cornmeal or large pieces of sand.

In a small bowl, whisk the egg and water together with a fork. Make a well in the center of the flours. Stir in the liquid, working from the inside out. Feeling the dough for soft suppleness, instead of stiffness or sogginess. Feel free to use your hands at the end.

Refrigerate the dough for at least 1 hour, or overnight if possible.

Preheat the oven to 375ºF. Butter and flour an 11-inch tart shell, I used sweet rice flour as the original recipe suggested. Pull the dough from the refrigerator and allow it to come to room temperature, about 1 hour.

Roll out the dough between 2 pieces of parchment paper, to the approximate shape of the tart pan. (this way you don’t have to flour your countertop and add more flour to the dough).If the dough falls apart or breaks a bit, don’t worry – there is no danger of the crust becoming tough by overworking it, which can happen with gluten dough. Press the dough into the pie pan and repair it that way.

Place the tart shell into the freezer until the crust is frozen, approximately 1 hour.

Butter a piece of aluminum foil approximately the size of the pie crust. Place it butter side down, onto the tart crust and fit snuggly against the sides. Bake pressing down any puffed up spots with a spoon until the shell has a good color, about 15 minutes. The tart should look and feel flaky, rather than sticky. Prepare the filling while the tart is blind baking.

Pea and Goat Cheese Filling

3 cups fresh (or frozen) peas
3 local farm fresh brown eggs
2 tablespoons fresh mint, chopped
2 tablespoons fresh chives, chopped
1/2 cup organic half and half
1 1/2 cups organic whole fat milk
6 ounces goat cheese, crumbled
kosher salt
freshly ground black pepper

Add the peas to a small saucepan of boiling salted water with a pinch of salt, cook for 3-4 minutes until tender, do not overcook, you don’t want mushy peas. It may take less time for frozen peas, than fresh. Drain, cool slightly, then puree half of the peas in a food processor until smooth. Transfer both the pureed and whole peas to a large mixing bowl, add the eggs, mint, chives, half and half and milk. Beat well with a spoon to combine, then stir in approximately three-quarters of the goat’s cheese. Season with kosher salt and freshly ground black pepper.

Once the tart shell has been adequately blind-baked, pour the filling into the shell, sprinkle the remaining cheese on top. My tart shell was very full, so be careful transporting, you may also find you want a cookie sheet on the oven rack below if you think it may boil over at all. Bake for 35-40 minutes until the filling is completely set. Allow the tart to cool for at least 30 minutes, top with fresh chives and/or fresh mint, serve while still warm.

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Mexican Frittata

Andrea and I decided on a whim to whip up this Mexican Frittata the last morning we were all together at the beach house and I have to say, I am super impressed with how it came out for completely winging it. I really love cooking for people, I could have stayed at the beach house another week and just continued to cook, enjoy that view and relax. Unfortunately, that wasn’t possible, we leave again in a few days for Seattle, then Chicago. I guess we will have to just make this a yearly trip, then.

My measurements are not exact on some of this, we were trying to use up a lot of the food we had on hand from the week at the beach. I only used half of a green pepper and 11 eggs, because that’s what we had. You can definitely improvise with frittatas, use what you have on hand and get creative. There really are no wrong ingredients. Frittatas are a great way to make breakfast for a large group of people with very little effort. For us, it was a great way to put a lot of the fresh leftover ingredients to good use. I had some ground pork breakfast sausage from Sojourner Farms that I really wanted to make something with, so we came up with the idea to do a Mexican inspired frittata.

Later that same day, we took a trip out to Sojourner to pick up our chickens for the rest of the season, it was so awesome to be able to show our friends the farm where a lot of the food they ate over the week came from and introduce them to the man who grows it all. We even got to meet and pet a bunch of the pigs. Pierre took us around and we really got to spend some quality time on the land. I really cannot recommend enough that you find a pasture-raised farm close by you, that you truly love, that raises safe, healthy and natural animals. Sojourner Farms has pasture-raised chickens, pork, beef and eggs, he also raises bees and makes honey. We are so lucky that it is a short trip to get there and we are rewarded with supporting a sustainable farmer who raises his animals from birth to market and has a great love not only for his practice and the animals, but also for the land he raises them on. It is so important to see where your food comes from and how it is raised. Find a grass-fed farm near you using Eat Wild

Sam and Black at Sojourner Farms

This is Sam and Black from Sojourner Farms, they are huge lovable adults used for breeding.

Mexican Frittata
serves 8

3/4 lb ground breakfast sausage, I use pastured-raised, antibiotic and hormone free, pork breakfast sausage from Sojourner Farms
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, minced
1/2 green pepper, diced
1 small zucchini, halved lengthwise and sliced
1 small yellow squash, halved lengthwise and sliced
2 teaspoons crushed red pepper flakes
2 tablespoons butter
12 fresh farm eggs, I use brown eggs from Painted Meadows Farms
1 cup mexican blend cheeses, grated (Monterey Jack, Cheddar, Colby, etc)
1 cup of halved cherry tomatoes
2 or 3 scallions, sliced thinly
1/2 cup cilantro, roughly chopped

Heat large oven-safe non-stick skillet (or cast iron skillet) over medium heat until hot, add sausage and cook until browned. Remove the sausage from the pan and drain off most of the liquid, leave a bit and add olive oil. Once hot again, add garlic and shallot, cook and stir until tender. Add in green pepper, zucchini, squash and red pepper flakes, stir and sauté until tender, about 5-10 minutes. Drain off any excess liquid. Whisk eggs, salt and pepper in a large bowl. Add the sausage and butter to the vegetable mixture in the skillet, allow the butter to melt. Add the beaten eggs to the skillet, fold gently to combine. Allow the eggs to begin to set. With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan. Continue to lift until the egg on top is barely runny. Top the frittata with the halved cherry tomatoes, sprinkle with grated cheese and slide the skillet into the oven. Bake the frittata until it is firm to the touch, about 5-10 minutes. Slide the frittata out of the pan onto a serving platter, top with red pepper flakes, sliced scallions, chopped cilantro and a bit of kosher salt, cut into 8 wedges. We served a bit of salsa verde on the side.

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I had some asparagus and leeks in the refrigerator that I really needed to use up and I was contemplating what to do with them as I laid awake in bed this morning (yes, I think about food when I am waking up). Since I woke up pretty early and wasn’t falling back asleep, I decided I would get up and make a hearty Sunday morning breakfast for me and the hubby. An Asparagus and Leek Frittata sounded like the perfect Spring weekend wake-up to me and it was. The subtle crisp from the fresh asparagus, the oniony bite from the leeks, the creamy cheeses and the tasty farm fresh eggs that we grabbed at the farmers market were all so perfect together. This recipe would also make for a great dinner.

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Asparagus & Leek Frittata
serves 4-6

2 tablespoons butter
1 cup chopped leeks (white and light green parts only)
1 bunch of thin asparagus, cut diagonal into 1-inch pieces
7 large eggs
1 cup fontina cheese, diced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup grated fresh parmigiano-reggiano

Preheat the oven to 400° F

Melt butter in heavy cast iron skillet (9 or 10 inches in diameter) over medium heat. Add leeks, sauté 4 minutes. Add asparagus and sauté until tender, about 5 minutes. Whisk eggs, fontina cheese, salt and pepper in medium bowl. Add egg mixture to the skillet, fold gently to combine. Allow the eggs to begin to set. With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan. Continue to lift until the egg on top is no longer runny. Sprinkle some freshly grated parmigiano-reggiano on top and slide the skillet into the oven. Bake the frittata until it is firm to the touch, about 5 minutes. Sprinkle with a bit more fresh parmigiano-reggiano when it comes out of the oven. Cut into wedges and serve.

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There is nothing like a hearty weekend breakfast after a late night. After having two very late nights in a row prepping for and printing live at the Artists & Models Hallwalls fundraiser, I knew this was the perfect morning for hearty. This breakfast was more like a brunch since we slept in until almost 11am (which we never do), but I was craving a Mexican breakfast and that is what I made.

I would have preferred to have made my own ranchero sauce from scratch, but it just wasn’t happening this morning, so I went for the Sofrito sauce that I had in the pantry, I keep that on hand for Mexican rice and other things. You can also heat up any bottled or fresh salsa for the sauce, as well.

I made fresh corn tortillas yesterday morning and had some uncooked ones on hand and ready for this morning. I quick heated them up and kept them in the tortilla warmer while I prepped the beans, sauce and eggs.

Huevos Rancheros
Serves 2

4 corn tortillas

4 eggs
butter
1/2 can of refried beans (I like Eden Organic’s Low Sodium Spicy Refried Pinto Beans)
1 cup of Sofrito, salso or ranchero sauce. (I used Goya’s Sofrito)
salt
pepper
cilantro

Heat up the corn tortillas in a skillet over medium heat, keep in a tortilla warmer until ready to serve. Heat the refried beans and your sauce in the microwave or in small saucepans on the stove top. Melt a small amount of butter the skillet you used to heat the tortillas, over medium/high heat, crack your eggs into the pan. Salt and pepper the eggs and cook for 3-4 minutes until the white is solid, cook the yolk to your desired doneness. We like a bit of a runny yolk. Plate two tortillas per plate, put a thin layer of beans on the tortillas, place the eggs on top, spoon sauce over and top with cilantro.

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