ramp + herb frittata

eggs in general are not the most interesting thing to talk about.  so instead i’m going to talk about the plethora of amazing produce that was at the farmer’s market this weekend.  there were all sorts of greens: mugwort, miner’s lettuce, mustard greens, tatsoi (which i learned is a variation of mustard spinach), watercress, and ramps.  out of all the greens i came across i chose to incorporate ramps into my dish because of their subtle onion flavor, and because their greens (unlike some other onion plants) can be eaten and enjoyed.  i decided to use parsley and thyme because that’s what i had that was fresh.  this was the first time i used yogurt instead of milk.  i was pleasantly surprised by the end result: the egg had a soft, creamy texture, and was really light.  i used unsweetened soy yogurt, but i could see how greek yogurt would add an even greater flavor.  this is one of those recipes you can add to, and play around with ingredients.  so please do : )

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1 bunch ramps, trimmed, bulbs sliced, and greens chopped (reserve some greens or garnish)

1 small shallot, minced

1/4 cup fresh herbs (parsley, thyme, tarragon, cilantro), chopped

5 eggs

1/2 cup yogurt (i used soy yogurt, but greek yogurt would be delicious as well)

salt and pepper to taste

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// directions

pre heat oven to 350°

in a medium bowl, mix eggs with chopped herbs, yogurt, salt and pepper.  let the mixture sit for about 30 minutes

in an oven proof skillet, heat olive oil over a medium heat.  (i took a pastry brush and coated the sides of the skillet, so that way the eggs wouldn’t stick when i added them later on.) add ramp bulbs and shallots.  cook for 5 minutes.  add ramp greens and cook until wilted – about 2 minutes

add the eggs to the skillet, turn down the heat to medium low.  let the eggs set a bit; until the sides are solid and the top is set and maybe a little jiggly

transfer the skillet to the pre heated oven.  bake for 7-10 minutes.  eggs should be set and fluffy.  cut, serve, and enjoy

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huevos rancheros + black bean puree

as i’ve gotten older i have come appreciate different flavors and textures coming together in one dish.  that said, for a long time i stuck to eating a limited amount of food because of my dislike for so many things out there.  so, if you asked me a few years ago if i would eat eggs with beans and avocado, my answer would be “absolutely not!”   this dish is composed of a bunch of ingredients i wasn’t too familiar with, mostly black beans.  i’m not a bean person.  i don’t like them cooked, baked. fried, nothing.  but i really liked the idea of making a puree out of them, much like making hummus out of chickpeas.  but i wanted somewhat of a molé sauce flavor, kind of like the sauce frank and i get at our favorite mexican restaurant.  therefore, i added nuts, seeds, some garlic and shallot, and even cinnamon to bring out the molé tastes and tones.  the puree has quickly turned into one of my favorite things.  it has a distinctly sweet and savory flavor which i  look forward to pairing with other dishes.

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i chose to make the huevos rancheros with poached eggs.  my  blogger-friend, edelyn over at egeedee.wordpress.com, posted an amazing looking poached egg recipe.   since then i have been honing my poaching skills and i think they’ve gotten good enough to offer the rest of the world some advice on egg poaching.  anyhoo, you can scramble your eggs, fry them, soft boil them, whatever makes you happy.  it will all taste good with what’s going on here.

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·· black bean puree ··

2/3 cup dry black beans, soaked and cooked

1 shallot, chopped

2 garlic cloves, chopped

1 tablespoon sliced almonds (if you’re using whole almonds you may want to toast them in the oven)

1 tablespoon pepitas

1 teaspoon sesame seeds

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 – 1/2 teaspoon crushed red pepper flakes (add more or less depending on your preference)

3-4 peppercorns

1/8 teaspoon cinnamon

1/4 cup reserved water from the beans (if you’re using canned beans lukewarm tap water will work)

2 tablespoons olive oil, plus more for sautéing

2 tablespoons fresh lemon juice

fine ground sea salt

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·· directions ··

soak your bean overnight (in a bowl, cover the black beans with a couple inches of water.  they will expand and soak up some water, so use more water than less.)

drain and rinse the soaked beans.  place them in a saucepan with a couple inches of water covering them.  bring the water to a boil and simmer the beans until they are cooked through and tender – about 20 – 25 minutes (it might take longer depending what kind of beans you are using.)  drain beans and let them cool.  *don’t forget to reserve 1/4 cup of cooking water

while the beans are cooking, heat a skillet on medium heat.  once hot, add a layer of olive oil.  add the shallot – cook for 3-4 minutes stirring often.  next, add the garlic – cook 2-3 minutes, stirring often.  add the almonds, pepitas, and sesame seeds.  cook until the nuts and seeds are lightly toasted and fragrant (you may need to adjust the heat on your stove, as you don’t want the shallot or garlic to burn) about 7-10 minutes.  remove from heat

in a food processor, combine cooled beans, shallot and nut mixture, olive oil, lemon juice, and spices.  as the mixture is blending, drizzle the reserved water in a little bit at a time until you have reached desired consistency.  add salt to taste

transfer the puree to a bowl and let it rest in the refrigerator for at least 30 minutes, more if you can

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·· huevos rancheros ··

// serves 2

2 mini tortillas

2 eggs, room temperature

1/4 cup black bean puree

1 ripe avocado, sliced

1 tablespoon fresh cilantro, chopped

sea salt

fresh ground pepper

hot sauce to taste

·· directions ··

pre heat oven to 350°

prepare a baking sheet with parchment or tin foil

toast tortillas in the oven for 5 minutes.  remove from oven, turn down the temperature to 200°.  slather the tortilla with black bean puree.  transfer back to baking sheet and keep warm in the oven

bring a pot of water with about a tablespoon of vinegar to a simmer.  while the water is heating crack each egg into a small bowl or cup.  just before the water starts to boil, use a spatula to make a vortex.  (the spinning water helps the egg white to form a “shell” around the yolk.)   gently slide the egg into the water, let it simmer for a few minutes.  i don’t like my eggs too runny, so i poached them for about 4-5 minutes.  if you like yours runny, poach for 3-4 minutes.  remove the egg with a slotted spoon and place on a paper towel to drain.  repeat with the other egg

remove tortillas from oven and top with poached egg, sliced avocado, cilantro, salt, pepper, and hot sauce.  enjoy 🙂

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buttermilk pancakes + blueberry sauce

i have fond memories of pancakes.  growing up my dad would usually make them on saturday or sunday mornings.  sometimes we would add blueberries, or bananas, or if we were super lucky we would be allowed to add chocolate chips.  as my brother and i got older my dad taught us how to make pancakes: how to cook them evenly, how flip them without getting the uncooked batter all over the place. and lastly he taught us that adding butter instead of oil makes pancakes even that much tastier.  the little tips that he gave us along the way have stayed with me to this day.  i don’t think i’ll ever be able to make pancakes without thinking of him.

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this pancake recipe is technically gluten free, and dairy free.  it’s not quite vegan because it contains eggs, but i suppose you can swap the eggs for flaxseed or chia seeds.  similarly, you can use any flour you have on hand, just make sure that whatever flour you’re using equals 1 cup.  the vegan buttermilk can be swapped for dairy buttermilk.  the coconut oil can be substituted with butter.  and the agave can be replaced with sugar or honey. the 3 flours used here are a great trio.  the oat flour makes for a nutty, almost toasted tasting pancake.  the almond flour provides a subtle sweetness. and the buckwheat flour brings its own distinct flavor, along with a slightly grain(y) texture.  the whisked egg whites provide the gluten-less pancakes with some extra fluff that they otherwise wouldn’t have had.

the blueberry sauce is just an added bonus as far as i’m concerned.  it’s like having inside out blueberry pancakes.  easy breezy to make, and really delicious.  i encourage you to give it a go.

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makes about 2 dozen pancakes

1/2 cup oat flour

1/4 cup almond flour

1/4 cup buckwheat flour

1/2 teaspoon fine grain sea salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs (room temp.), separated

2 tablespoons agave nectar

1 tablespoon coconut oil, melted and cooled. plus more for cooking

1 cup vegan buttermilk

1/4 teaspoon vanilla extract

berries

« blueberry sauce »

(adapted from How To Cook Everything by Mark Bittman)

1 cup blueberries

1 1/2 teaspoons cornstarch or arrowroot powder

1/4 cup water

2 tablespoons agave nectar

fresh squeezed lemon juice

in a large bowl, sift the flours, salt, baking soda, and baking powder.  set aside

in a medium bowl combine the egg yolks, agave nectar, coconut oil, buttermilk, and vanilla extract.  mix the wet ingredients into the dry until just combined – don’t over-mix, you want the mixture to be clumpy

(this is a good time to get your skillet pre heated. turn heat to medium low-medium, depending on your stove.)

using a hand mixer (or a whisk), whisk the egg whites until they hold a stiff peak.  gently fold the egg whites into the pancake batter until combined

melt about 1/2 teaspoon of coconut oil into your skillet (this of course depends on the size of your pan, if large add more, if small add less).  spoon about 2 tablespoons of batter into the pan for each pancake – work in batches.  you want these to cook relatively slow, i would say about 2-4 minutes on each side

keep pancakes warm in the oven or toaster oven set at 200°

combine the blueberries, cornstarch, water, and agave in a small saucepan.  turn the heat to medium-low.  cook, stirring until the liquid gets thick and blueberries get soft, about 10 minutes.  taste, add lemon juice to your liking

you may need to thin the sauce a bit – if so, add water a spoonful at a time until you have the desired consistency.  add more agave if needed

spoon the sauce over the pancakes. serve and enjoy

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