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

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