Featured Food: Eggs
1/2 lb Collard greens – coarsely chopped
3 Tbsp olive oil
2 Yellow onions, diced
2 Medium sized red potatoes, thinly sliced
1 Tsp sea salt
1 Tbsp dried rosemary
3 Cloves garlic, minced
1/2 Tsp ground black pepper
4 oz. Highway One or other Fontina cheese
Preheat an oven to 350 degrees F.
Sauté the onions, potatoes, salt, and dried rosemary in olive oil in a skillet over medium heat for about five minutes. Cover and continue cooking for another ten minutes, stirring occasionally, or until the potato slices are tender.
Add the greens. Stir in the garlic and then cover again and cook for about three minutes more, or until the greens are wilted. Remove the pan from the heat.
Break the eggs into a large bowl, add salt and pepper to taste, and beat well with a whisk.
Meanwhile, heat a 10-inch frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.
Transfer the frying pan to the preheated oven and bake for 10-15 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top browns. Remove from the oven, sprinkle grated parmesan cheese to taste over the top (about 1/4 cup), and return the pan under the broiler for another couple of minutes until the parmesan cheese is bubbling and beginning to brown.
Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides and slide onto a large serving plate. Cut into wedges and serve hot. Serves 4-6.
Eggs – oakhillfarm.net
Olive oil – brcohn.com
Highway One Fontina cheese – valleyfordcheeseco.com
Vanilla Bean Soufflé
1 quart milk
8 ounces granulated sugar
8 ounces cake flour
4 whole eggs
4 egg yolks
2 Madagascar Vanilla beans
1/4 pound butter
5 egg yolks
1 quart soufflé base
2 cups egg whites (room temperature)
1/4 cup Grand Marnier
2 ounces granulated sugar
2 ounces cornstarch
For the base, combine the sugar, flour, whole eggs, and egg yolks in a bowl, and set aside. Scrape the vanilla bean, and place in the milk. Bring the milk to a boil, and then whip in the egg flour mixture. Place the mixture back on medium heat, and bring to a simmer while whipping. Cook the mixture until it becomes very thick. Remove from the heat, and place in a mixer with a paddle. Put the mixer on medium speed, add the yolks one at a time, and then slowly add the butter. Cover the mixture and set it aside to cool.
Place the soufflé base in a large bowl. Fold the Grand Marnier into the soufflé base. Heavily butter and sugar 8 each 8-ounce soufflé cups. Whip the egg whites in a bowl on high speed until they reach stiff peaks. Add the sugar and cornstarch to the egg whites, and then fold the egg white mixture into the soufflé base.
Fill the soufflé cups with the mixture. Lightly tap each soufflé cup on the table to remove any air bubbles. Bake at 400 degrees for 30 minutes, or until the top is golden brown and the soufflé has almost doubled in height. Dust with powdered sugar. Serves 4–6.
All recipes by Rachel Crockett