Eggs Goldenrod

This recipe has been passed down in my family for generations.  It is a staple for Easter breakfast but it's delicious anytime extra eggs are available.  I made a smaller batch, but the recipe can easily be doubled or tripled.  The basis of this recipe is a simple roux.

Eggs Goldenrod

Eggs Goldenrod
Makes 2 large portions

4 hard boiled eggs
3 tablespoons of butter
3-4 tablespoons of flour
~1 1/2 cups of milk
salt to taste
white pepper to taste
1/2 teaspoon of garlic powder (optional)
4 slices of toast
chives for garnish (optional)


Peel the hard boiled eggs and separate the yolk from the white.   Put the yolks in a small bowl and use a fork to break into small pieces.  Coarsely chop the whites.  In a saucepan heat the butter until melted and bubbly then slowly add the flour until it makes a thick paste with the butter.  Add the milk, a splash at a time, stirring until the milk is completely incorporated into the butter and flour.  Stop adding milk when it reaches the desired consistency (thick but not too pasty).  Then add the salt, pepper and garlic powder.  Stir in the egg whites.  Serve on top of toast with a sprinkle of egg yolks and chives.

Blueberry Rhubarb Tart

I have a bunch of frozen blueberries and rhubarb in the freezer from last spring so I made this dessert with them. The tart crust recipe can be found here:

http://www.epicurious.com/recipes/food/views/Tart-Shell-105760

For the custard filling I cheated a little and used Bird's custard powder with local milk. For the blueberry rhubarb topping:

2 cups chopped rhubarb

1 cup blueberries

1/2 cup water

sugar to taste

Simmer rhubarb, blueberries, water and a few tablespoons of sugar until thickened. Add more sugar if necessary.

Irish Corned Beef and Cabbage

In celebration of St. Patty's day I made some homemade corned beef and vegetables. They turned out fantastic! I followed this receipe to the t, and it was perfect.

I bought the brisket from Horizon View Farms at the Pittsburgh Public Market. I got a rutebega from a farmer's market when I was visiting Philadelphia. The potatoes and carrots came from the Penn's Corner Farm Alliance monthly farm stand. I bought the cabbage and turnips from Clarion River Organics, also at the Pittsburgh Public Market. I highly recommend this dish for next St. Patty's day or anytime you want to get in touch with your Irish side.

Creamy Mushroom Linguini

This is definitely one of the yummiest recipes I've made in a while and one of the least healthy (but it's just so good)!

2 tablespoons butter

2 tablespoons olive oil (more if mushrooms look dry)

1 pound crimini mushrooms, cut into slices
1/4 pound shiitake mushrooms, cut into slices
2 cloves garlic, minced
1 tablespoon flour
1/4 cup white wine
1 cup cream
2 cups romano style cheese (I used a local romano style cheese called Tye from Hidden Hills Dairy)
1 pound fresh linguini (or 1 box)

Bring a large pot of water to a boil.  In the mean time saute the mushrooms in the butter and olive oil until tender (about 8 minute).  After about 4 minutes add the garlic.  Once mushrooms are tender and garlic is fragrant sprinkle the flour over the mushrooms, then slowly add the white wine. While the white wine is cooking start cooking your fresh pasta (start sooner if using dry pasta). Once white wine has reduced a little (about 4 minutes) add the cream.  Drain pasta then return to pot.  Add sauce to pasta in the pot then add 1 1/2 cups cheese and toss until evenly coated.  Top with the extra cheese when serving.

Mark's BBC Soup (Beer, Bacon and Cheddar)

Makes 6 to 8 servings, good for leftovers!

Ingredients (to make a chunkier soup, add ½ cup to all veggie amounts)

1 cup chopped celery or 2 tablespoons celery flakes

1 cup chopped carrot

1 cup chopped onions

1 teaspoon dried thyme

6 tablespoons all purpose flour

3 cups chicken broth

3 cups milk

2 cups cheddar or sharp cheddar cheese shredded

12 ounce beer – lager or ale works nice

3 – 5 potatoes (according to how much you like potato, peeled (if desired), and diced

½ to 1 pound bacon (½ if less desired, 1 if more), chopped into 1/2 inch pieces

Chopped fresh parsley for garnish if desired

Salt and Pepper to taste

Preparation

            In large saucepot saute bacon, celery, carrots, onions, and thyme until veggies begin to soften and bacon is cooked.  Sprinkle flour over veggies and stir for 2 minutes.  Gradually stir in broth, then milk, then beer.  Add potatoes and bring to a boil.  Reduce heat and simmer until potatoes are tender.  Add ½ cup of cheddar at a time while stirring until cheese is melted and smooth.  Once all of the cheese is added, stir in the bacon.  Salt and pepper to taste (hot sauce optional) and parsley to garnish if desired.

Locavore Update

We are about 9 months into our local eating adventure.  We still have plenty of local meat and veggies in the freezer.  In addition we have about 10 onions, 15 squash, 5 heads of garlic, 4 jars of jelly, and lots of relish from the fall.  We were lucky to discover the Penns Corner Farm Stand which has a monthly order of local food year round.  So from them we have access to local apples, garlic, potatoes, carrots, and even lettuce in the winter time.  At the East End Co-op we can buy local milk, eggs, cheese, and yogurt.  We also buy dried goods from them, such as lentils, flour, and beans.

All in all, we are certainly not suffering from lack of food, or even from lack of food choices.  I've also been very impressed with the quality of the food we froze.  I thought that freezing would compromise flavor and that it would taste like the stuff in the supermarket frozen section.  However, it tastes just like it did before I froze it.

I have also been keeping track of our food purchases, including the occasional dinner out with friends.  I also subtracted the days that we spent home for the holidays, during which time our family provided meals.  Since June 3rd we have spent about $5.75 per person per day.  That is less than the amount that SNAP food benefits (food stamps) would provide for 2 adults.  So despite what so many writers have claimed, it seems that it is possible to eat cheaply and sustainably.

Frittata Recipe

Frittatas are a quick, easy and healthy lunch or dinner.

Frittata 

Servings: 3-4

2 potatoes, peeled and chopped into bite sized squares

1 medium onion, diced

1 tablespoon oil

1 cups of frozen or 2 cups fresh spinach, kale, swiss chard (or any other green veggie)

4-5 eggs, scrambled

In a 10 inch frying pan heat oil and fry potatoes until lightly browned then add onions and saute until translucent.  Next add veggie and saute until wilted or thawed.  Finally add eggs and cover frying pan with a lid.  When the bottom is browed it is done.  If it still appears a little runny on top put it under the broiler for a few minutes.  Put a plate upside down on frying pan and flip over quickly before serving.