Portugese Baked Eggs

I am so excited for my first fall CSA pickup!  I now get to start experimenting with some of the recipes I have been stockpiling.

The first one that came to mind when I saw the variety of peppers and tomatoes in the bag is a recipe I found in the September 2013 issue of Bon Appetit. (This issue had quite a few gems I will be testing out soon!)  I'm always in for a delicious and hearty breakfast, so the recipe for Baked Portuguese Eggs immediately caught my eye!

I  made the bell pepper mixture last night after work and let it sit overnight.  It made it more convenient and I know soups and such have more depth of flavor the next day.  I was lucky enough to be able to procure some fresh ricotta from work, which was oh so wonderful and luxurious!

This recipe turned out deliciously.  It was great in the morning and will be perfect for lunch tomorrow.  Hope you enjoy!

PORTUGUESE BAKED EGGS

 (click here for a link to the printable recipe)

INGREDIENTS

• ¼ cup olive oil
• 3 bell peppers, any color, thinly sliced
• 1 medium red onion, thinly sliced
• 2 beefsteak tomatoes, cut into wedges
• 8 garlic cloves, thinly sliced
• 1 jalapeño, with seeds, halved lengthwise
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ teaspoons chili powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 cup ricotta
• 6 large eggs
• 1 cup grated sharp white cheddar (about 4 oz.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread (for serving)

PREPARATION

• Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
• Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
• Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
• Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
• DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
   
   

  Nutritional Information

  • Calories (kcal) 300
  • Fat (g) 27
  • Saturated Fat (g) 11
  • Cholesterol (mg) 260
  • Carbohydrates (g) 14
  • Dietary Fiber (g) 3
  • Total Sugars (g) 6
  • Protein (g) 19
  • Sodium (mg) 410

   

 

Shredded Kale Salad with Bacon and Dates

In my opinion, one of the most amazing types of veggies that comes out of Owl Pine are their greens.  Whether it's collards, kale, butter head, or any other of the many varieties that they grow, the greens at Owl Pine are always glorious.  There is not a prettier sight that mounds of glistening emerald leaves piled on the farm stand table.

Last Fall's early morning market table.  Get there early as these

beauties sell fast!

This salad is the perfect way to enjoy Owl Pine Farm's many varieties of kale.  Use the Lacinato variety if you like a heartier texture.  Use a more delicate type such as Russian Red if you prefer a more lettuce-like tooth.  You make it 1-2 hours ahead of eating time, allowing the vinaigrette so soften the leaves a bit.  That also makes one less thing to worry about when getting dinner together.  Kale is such a sturdy green that you can even get away with making it in the morning and topping it with some additional protein for a satisfying lunch.  Feel free to use other dried fruits like cranberries or cherries if you have any on hand.  Omit the bacon if you choose.  And I also threw in some toasted pecans from my In-Law's South Georgia backyard. The following recipe is the original, found in Southern Living's December 2012 issue.

Shredded Kale Salad with Bacon and Dates

 

 

Ingredients

• 3 tablespoons olive oil 
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper 
• 1 small shallot, minced
• 3 cups shredded kale
• 11 Medjool dates, pitted and cut into thin slices
• 3 bacon slices, cooked and crumbled 

Preparation

1. Whisk together olive oil, vinegar, mustard, lemon juice, salt, freshly ground pepper, and minced shallot in a large serving bowl until smooth. Add shredded kale, and toss to coat. Cover and chill 1 to 2 hours. Toss in dates and bacon just before serving.

Roasted Rosemary Potatoes

So it may seem a bit silly to be posting such a simple recipe, right?  Well, not all roasted potatoes are the same.  I know that I have been searching far and wide for the perfect recipe for most of my adult life, and I think that I have found it with this particular one from Bon Appetit's June 2013 issue.  The reason that this recipe is so wonderful is that it is not only simple, but results in a perfectly crispy potato on the outside, and a creamy delicious potato on the inside.  It's as close to a "fry" that I have ever gotten in the oven.  And the subtle hints of rosemary and garlic are the perfect adult upgrade to our childhood favorite.  I also think that this recipe would taste delicious with sweet potatoes, though I have yet to try that out (I do love sweet potatoes and rosemary!). 

It may seem unnecessary to parcook the the potatoes in the vinegar water, but it is in fact this step that gives us such a great end result!  Parcooking in vinegar water helps to set the starches in the potatoes so that they get crisp, rather than floury, when roasted.  I make these potatoes at least once a week.  Trust me, they will become your go-to as well!

 

ROASTED ROSEMARY POTATOES

INGREDIENTS

• 1 cup distilled white vinegar
• 1/4 cup kosher salt plus more
• 3 pounds waxy potatoes peeled, cut into 3/4-inch wedges
• 4 garlic cloves, smashed
• 6 small sprigs rosemary
• 1/4 cup dry white wine
• 2 tablespoons olive oil
• Freshly ground black pepper 

PREPARATION

• Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.
• Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35–45 minutes.
   
   

Nutritional Information

8 servings, 1 serving contains:

• Calories (kcal) 180
• Fat (g) 3.5
• Saturated Fat (g) .5
• Cholesterol (mg) 0
• Carbohydrates (g) 31
• Dietary Fiber (g) 2
• Total Sugars (g) 0
• Protein (g) 4
• Sodium (mg) 1450

Adventures In CSA-Inspired Cooking

Howdy All!  Well here it is...my first blog post!  I have teamed up with my friends Chris and Erica over at Owl Pine Farm in collecting and posting recipes inspired by their CSA!  In fact, that is probably why most of you will be reading this blog.  The fall session starts at the end of September and I am eagerly awaiting my first bag of goodies.  Until then, I will post a few recipes that I have made using past CSA deliveries and other trusted sources until I embark on this Fall's culinary chapter.  Keep your eyes peeled as I will be adding recipes as often as possible!  I am also open to posting and sharing any recipes that you all have tried and enjoy, so don't hesitate to send them my way!  Looking forward to all this Fall's harvest has to offer!