Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.
8 ounces breakfast sausage
½ pound fingerling potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.
2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.
3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.
4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.
This elegant presentation is sure to wow any dinner guest.
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus and mushrooms cook until both are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus and mushroom mixture to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
1 cup duxelles
¼ cup grated Grana cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the duxelles and grated Grana until melted. Season with salt and pepper to taste. Sprinkle with fresh parsley. Before serving, top each portion of risotto with a healthy helping of grilled asparagus and a grating of Grana-style cheese.
Shake up your breakfast routine with this hearty, healthy vegetable hash!
2 cups Hakurei turnips, scrubbed, peeled and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 cups cauliflower, scrubbed and sliced into small florets
2 cups Easter Egg and/or French Breakfast radishes, scrubbed and sliced into 1-inch pieces
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
5. Remove vegetables from oven and top each individual serving with a fried duck egg.