Chorizo Scramble

Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and hot sauce on top!

Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

Matt Lewis’ Chicken, Seafood & Andouille Sausage Gumbo

This recipe is kicky with big, bold flavor and comes straight from the expert himself, Matt Lewis of Where Ya At Matt? (Do note that this will make a party-size amount of gumbo; scale down the ingredients to craft a smaller batch.)

Ingredients:
1 cup canola oil
1 cup all-purpose flour
2 pounds Andouille sausage, cut into half moons
2 pounds chicken thighs, diced
2 pounds shell-on crab, any type
2 pounds shell-on shrimp, tail on
3 onions, peeled and diced
2 Bell peppers, diced
4 celery ribs, chopped
4-6 garlic cloves, peeled and minced
16 cups chicken stock
3 bay leaves
2 cups tomatoes, diced
2 cups okra, diced
½ cup Worcestershire sauce
½ cup Creole spice blend
Splash of sherry vinegar
Sea salt and fresh ground pepper, to taste
Hot sauce, to taste

Method:
1. To create the roux: In a heavy bottom sauté pan, preferably a cast iron pan, add the oil and heat almost to the smoking point, then add the flour while whisking constantly. (Pro tip: You want to add enough flour to the mix so that it looks like wet sand at low tide. Also, don’t stop stirring, you want a constant bubbling and remember to clean the edges of the pot often.) Keep stirring until you reach your desired color, I like a nice café au lait color, but you can go lighter or darker. Once desired color is achieved, set aside and let cool.

2. Sauté the Andouille sausage in a large stock pot being careful not to burn it. Remove the sausage, reserve about 2 tablespoons of the oil from the sausage at the bottom of the pot and sauté the chicken, seasoning it with salt and pepper. Once chicken is browned on all sides, remove and set aside with the sausage, reserving about 3 tablespoons of oil this time in the bottom of the pot.

3. Add the diced onions, Bell pepper and celery to the reserved oil and caramelize until soft. Add the garlic and sauté for 3 more minutes. Add the Andouille and chicken back into the pot and stir well. Now, add the stock and bring to a boil. At this point, you will begin to add the cooled roux to the liquid as you stir constantly with the whisk. As the liquid comes back to a boil, the roux will fully incorporate and start to thicken the gumbo. Add enough to give you a thick, stew-like consistency.

4. Adjust the temperature so that the gumbo remains at a slow simmer. Add the bay leaves, tomatoes, and okra and simmer for about an hour. Once simmering for about 30 minutes, add the crab (shell and all). Once simmering for the full hour, add the shrimp, Worcestershire, Creole spice, hot sauce and adjust the salt to your liking. Cook until the shrimp is cooked through and just before serving you may want to add a couple of drops of sherry vinegar to brighten up the flavor.

Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads

Everyone will be asking for seconds of this extremely satisfying dish.

Ingredients:
1 pound fresh pasta of your choice, such as this week’s bucatini
1 sweet onion, peeled and diced
4 cloves garlic, finely minced
2 cups fiddlehead ferns, washed and patted dry with a paper towel
1 bunch Lacinato kale, greens removed from tough rib ends and then roughly chopped
4 tablespoons freshly-chopped herbs, such as a combination of basil, parsley and oregano
2 tablespoons olive oil, plus an additional tablespoon for finishing
Grana-style cheese, grated
Sea salt and fresh ground pepper

Method:
1. Cook the pasta for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Reserve about ½ cup of the pasta water, then drain, and set aside.

2. Meanwhile, slice the Italian sausage links into bite-sized rounds and cook in a large skillet over medium-high heat until cooked through and no longer pink on the inside. Remove the sausage to a plate and set aside.

3. Wipe any excess grease from the skillet with a paper towel, then drizzle in 2 tablespoons olive oil and heat over medium-high heat. Add in the onion, garlic and fiddleheads and sauté until tender, about 4-5 minutes. Add in the chopped kale and continue to sauté, stirring until the kale is just wilted.

4. Add the pasta and sausage back into the skillet and toss to combine with the fiddlehead-kale mixture; seasoning with salt and pepper. Add in the herbs and toss once more; if the pasta seems a little dry, moisten with the reserved pasta water. Finish by sprinkling each serving with grated Grana-style cheese and an additional swirl of olive oil.

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.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!

archives