Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.
Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
8 ounces smoked salmon, flaked
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt and freshly ground pepper.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt and pepper. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with a helping of smoked salmon and additional chopped herbs.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.
*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Smoked Salmon Galette Tart with Crème Fraîche
This beautiful brunch-ready dish can be served warm or at room temperature.
Ingredients:
F&L galette dough, chilled
4 eggs
1 cup whipping cream, half and half, or whole milk
4 ounces smoked salmon, chopped in large pieces
¼ cup crème fraiche
2 tablespoons fresh dill
2 tablespoons chopped green onion
½ teaspoon kosher salt
Method:
1. Preheat the oven to 375°. Lightly flour a work surface and roll out the galette dough. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or tart pan. Trim any excess so the dough flush with the top of the sides.
2. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the dough and gently molding it around the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
3. Meanwhile, in a bowl, whisk the eggs, cream and salt. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups watercress, trimmed, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
¼ cup chopped tender herbs, such as chives, oregano and parsley
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers, celery and herbs. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of watercress, with sliced tomatoes and cucumbers alongside.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups arugula, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers and celery. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of arugula, with sliced heirloom tomatoes and cucumbers alongside.
Tip: Drizzle tomatoes and cucumbers lightly with olive oil and fresh lemon juice, and sprinkle with sea salt and fresh ground pepper.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Ingredients:
1, 2-2½ pound Winter Density pumpkin, quartered and seeded
2 tablespoons olive oil
2 teaspoons sea salt, plus additional
for seasoning the soup
4 tablespoons unsalted butter
½ cup diced Cipollini onion
1 cup diced Yukon Gold potatoes
1 garlic cloves, crushed
4 cups chicken stock
Fresh ground pepper
For Herb Crème Fraîche:
¾ cup crème fraîche, plus additional for garnish
2 teaspoons each fresh parsley (finely chopped) and thyme leaves
Sea salt and fresh ground pepper
Method:
1. Place pumpkin quarters in a baking dish and drizzle with 1 tablespoon olive oil and season with 2 teaspoons sea salt and fresh ground pepper. Roast at 350° for 45 minutes or until lightly browned. Scoop out cooked pumpkin and reserve.
2. Heat butter and remaining oil in a large stock pot. Add onion and garlic and
season with a pinch of sea salt. Sweat over low heat for about 20 minutes, stirring often. Do not brown.
3. Add the chicken stock, potatoes, and roasted pumpkin and season with salt and pepper. Bring soup to a simmer, and cover, cooking for about 15 minutes or until potatoes are very tender.
4. While soup is cooking, combine crème fraîche with fresh herbs and season with salt and pepper. Once soup is ready, purée it in batches in a food processor (or with an immersion blender). Stir in ¾ cup of crème fraîche. Add more chicken stock as necessary to achieve desired consistency. Garnish each serving with reserved crème fraîche.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Whipped Garden Herb Crème Fraîche with Grilled Bread
This simple spread makes an effortless summer appetizer: serve it with slices of grilled fig and walnut sourdough, then top with juicy tomatoes, a drizzle of olive oil, and flaky sea salt.
Ingredients:
1 cup Bellsong crème fraîche
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme leaves
1 small garlic clove, finely grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
New Day Baking Fig & Walnut Sourdough, sliced
Optional for serving: sliced tomatoes, fresh basil leaves, flaky sea salt
Method:
1. In a medium bowl, combine the crème fraîche, basil, oregano, thyme, garlic, lemon zest, lemon juice, and olive oil. Stir until smooth and well blended. Season to taste with salt and pepper.
2. Brush slices of fig and walnut sourdough lightly with olive oil and grill over medium heat until lightly charred and crisp on both sides, about 1–2 minutes per side.
3. Spread the whipped herbed crème fraîche generously over the warm grilled bread. Top with sliced tomatoes and basil, if desired, then finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble.
Ingredients:
8 ounces smoked salmon
4 ounces F&L herbed cream cheese
4 ounces crème fraîche
Zest of 1 lemon, plus juice from ½ of the lemon
Sea salt and fresh ground pepper
Method:
1. Combine all the ingredients in the bowl of a food processor. Pulse until a pâté forms, which still has some texture to it and is not a purée.
2. Season to taste with salt and pepper, if needed, and chill until ready to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fresh Pasta with Italian Sausage, Burst Tomatoes & Crème Fraîche
This simple pasta celebrates the best flavors of summer with juicy tomatoes, savory Italian sausage, fragrant basil, and a silky crème fraîche sauce that comes together in minutes.
Ingredients:
1 pound Lagana Foods fresh pasta
1 package Skagit River Ranch Italian sausage, casings removed
2 tablespoons olive oil
2 cups tomatoes, halved or chopped
2 green onions, thinly sliced
2 cloves garlic, minced
½ cup Bella Luna Crème Fraîche
¼ cup Farm & Larder chicken stock
¼ cup fresh basil leaves, torn
Sea salt and freshly ground black pepper
Freshly grated Parmesan (optional)
Method:
1. Bring a large pot of salted water to a boil. Cook the fresh pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, about 6–8 minutes.
3. Stir in the green onions and garlic; cook for 1 minute. Add the tomatoes and cook just until they begin to soften and release their juices, about 3–4 minutes.
4. Reduce the heat to low and stir in the chicken stock and crème fraîche until smooth. Add a splash of the reserved pasta water if needed to loosen the sauce. Toss in the cooked pasta and basil, stirring gently until everything is coated. Season with salt and pepper to taste. Serve immediately with freshly grated Parmesan and plenty of toasted fig and walnut sourdough on the side.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Jammy Eggs with Morels & Herbs on Toast
Earthy morel mushrooms, silky jammy eggs, and fresh garden herbs come together atop crisp toast in this simple spring dish that feels equally suited to brunch, lunch, or a light supper.
Ingredients:
4 slices rustic bread, toasted
2 tablespoons olive oil or butter
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
4 eggs
2 tablespoons chopped fresh herbs (parsley, chives, thyme, or mint)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Flaky salt, for serving
Method:
1. Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and peel once cool enough to handle.
2. Meanwhile, heat the olive oil or butter in a skillet over medium heat. Add the morels and spring onions and sauté for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.
3. Arrange the toasted bread on plates and spoon the warm mushroom mixture over top.
4. Halve the jammy eggs and place over the toast. Finish with fresh herbs, lemon zest, flaky salt, and a few grinds of black pepper before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.