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The Egg Farm
719 followers -
Let us entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California
Let us entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California

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ASPARAGUS AND BACON FRITTATA
http://www.theeggfarm.com/blog/2016/03/22/asparagus-and-bacon-frittata/

The folks are Farm Fresh to You delivered a beautiful bunch of freshly picked asparagus to my door last week. My refrigerator is on the fritz, freezing stuff that shouldn’t be frozen, like fresh asparagus. To avoid a crisis I had to quickly find a way to use asparagus, first thing in the morning. A frittata with asparagus and bacon won out.

The key to getting the right consistency for a frittata is the egg to dairy ratio and the fat content of said dairy. Too little dairy and the frittata is stiff and rubbery, too much and the eggs won’t set properly. A ratio of six eggs to 1/4 cup dairy is best and full-fat dairy should be used. I use a combination of heavy cream and sour cream, but half-and-half or whole milk works well too.

fritatta

Use a cheese that melts well like cheddar, Gruyère, or Swiss. Adding a little parmesan ups the flavor of the dish without being too grainy. If adding high-water-content vegetables like onions, asparagus, spinach, zucchini, or tomatoes, cook them and drain well on paper towels before adding them to the egg mixture. Season the eggs with salt and pepper before pouring into the baking dish so that every bite tastes great.

INGREDIENTS
4-6 strips cooked and crumbled bacon (reserve the bacon drippings)
1 small onion diced and cooked in the bacon drippings
1 bunch fresh asparagus, cooked, drained and cut into bite-sized pieces
6 large eggs, beaten
¼ cup whole milk, sour cream, heavy cream, half and half (or any combination)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Crushed red pepper flakes to taste (optional)
1 cup grated cheese
¼ cup shredded parmesan cheese
Butter (for the inside of the casserole dish)

INSTRUCTIONS
Preheat oven to 350 degrees. Generously butter a small to medium casserole dish.
Cook the bacon in a small skillet, reserving the drippings after removing bacon. Cook the diced onion in the bacon drippings until translucent, then drain and set aside. Blanch the asparagus in boiling water for two minutes then place in an ice water bath to stop the cooking process. Drain well on paper towels and set aside. Add eggs to a medium bowl and mix well with a fork. Add the milk, salt, pepper, and crushed red pepper. Stir to mix all the ingredients together. Add the cheese, asparagus, and bacon. Mix well with a fork. Pour the egg mixture into the buttered casserole dish. Bake in a 350-degree oven until the eggs are set but still jiggly in the middle, about 20 minutes. Can be more or less time depending on the size of the dish you use. Check often after 15 minutes. Don't over cook. Remove from the oven and allow the dish to cool slightly before serving.

#asparagus #bacon #frittata
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SQUASH DINNER ROLLS – REVISITED
http://www.theeggfarm.com/blog/2016/03/22/squash-dinner-rolls-revisited/

Because Easter is this weekend, I decided to make squash dinner rolls again. If you haven’t tried them, you must. Today I cut the recipe in half because Michael and I do not need two dozen dinner rolls. Feel free to double it or refer to the original if you need 24 dinner rolls. This recipe is adapted from Sunset magazine’s recipe, as appears in the original post.

INGREDIENTS
¾ cup warm milk
1 teaspoon dry yeast
1 tablespoons sugar
1 teaspoon salt
2 egg yolks, lightly beaten
⅓ cup puréed squash or canned pumpkin
2.5 tablespoons vegetable shortening
2 to 2.5 cups all-purpose flour
1 tablespoons butter, melted, plus more for pan
1 teaspoons poppy or sesame seeds
INSTRUCTIONS

In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1½ cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1½ hours.
Preheat oven to 400° and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.

#squash #dinner #rolls
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BANANA NUT PANCAKES
http://www.theeggfarm.com/blog/2016/03/08/banana-nut-pancakes/

Last week we had National Pancake Day! I hope you started your day off with a big stack of fluffy flapjacks. If not, there’s always tomorrow, and the next day, and the next day, and…

If you need inspiration, try my banana nut pancakes with maple syrup. I’ve added fresh banana slices and pecans to the batter and topped the stack with them too.

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar
2 eggs, lightly beaten
1¾ cups milk
2 tablespoons melted, cooled butter
1 banana thinly sliced
¼ cup chopped pecans
Canola oil

INSTRUCTIONS

In a medium bowl, whisk together flour, baking powder and salt. Stir lightly beaten eggs into 1½ cups milk, reserving the remaining ¼ cup milk. Stir in 2 tablespoons cooled butter. Gently stir the wet mixture into dry ingredients, Don't overmix. Leave a few lumps. If batter seems too thick, add a little more of the reserved milk.
Heat a griddle or large non-stick pan over medium-low heat. Brush the heated griddle with a little oil. Ladle batter onto griddle or skillet, choosing the size pancakes you like. Place 2-3 slices of banana and a few pecans on top of each pancake. Allow the pancakes to cook on one side, then flip after bubbles rise to the surface. Cook until the other size is golden brown. Top with more sliced bananas and pecans, a pat or two of real butter, and pour on the maple syrup. Serve hot.

#Banana #nut #pancakes
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WAFFLE IRON MOZZARELLA STICKS
http://www.theeggfarm.com/blog/2016/03/08/waffle-iron-mozzarella-sticks/

When a video for mozzarella sticks, made in the waffle iron, came over my Facebook feed, I knew I had to make them!

I will admit now that I made these three days in a row. The first was a late night practice run to see if it even worked. It worked. Yesterday I made a big plate full. While they taste great, they do not photograph well after the first 60 seconds out of the waffle iron. So we just ate them.

I had one slice of cheese left, so today I decided to try to try one last time to get a blog-worthy photo. I got my shot ready with a food stand-in, breaded the cheese, and closed the lid on the waffle iron. A minute later I lifted the golden brown, cheesy mess off the hot waffle iron, rushed it to the plate, and started clicking. I don’t think NY Times food photographer Andrew Scrivani has to worry about his job, but I got a couple of decent shots.ywaffle1aThese are too good not to share, but I learned my lesson about posting gross photos, when my ugly salmon patty picture hit Pinterest. Please stop pinning it people. We are trying to eat here.

Anyway, nothing could be easier to make and more delicious to snack on, than mozzarella sticks from the waffle iron. I used 1/2″ slices of a round log of whole milk mozzarella. I breaded mine with a combination of Italian-style bread crumb and Panko bread crumbs.

If you are wondering if the cheese gets stringy like the deep fryer version? Oh, yeah. Don’t forget to have some marinara handy for dipping. My favorite is Mezzetta Italian Plum Tomato “Delicate” Marinara. There is nothing I don’t love about this sauce. (I have not been compensated by Mezzetta, I just love the sauce!)

WAFFLE IRON MOZZARELLA STICKS

INGREDIENTS
16-ounce log of Whole Milk Mozzarella Cheese, sliced ½" thick
2 eggs, beaten
1 cup all-purpose flour
1 cup Italian Bread crumbs
1 cup Panko bread crumbs
1 Tablespoon olive oil (for brushing the waffle iron)

INSTRUCTIONS
Preheat the waffle iron. If you have browning options, choose the lowest. Slice the cheese into rounds. Add the eggs to a shallow bowl and beat lightly. Pour the flour onto a plate. Mix the two types of bread crumbs together and pour onto another plate. First dip a cheese slice into the egg, then dredge in flour. Put it back into the egg. Then coat it completely in the bread crumbs, even rolling it around to coat the sides. Pat to make sure the bread crumbs are well adhered. When the waffle iron is ready, add one slice of cheese at a time, cooking until golden brown. Use a fork to remove the cheese from the waffle. Cut into quarters and eat while still hot, dipping in marinara sauce. You could probably cook these and keep them warm in the oven until they are all ready, but honestly, they are much better eaten as they come off the waffle plate!

#Waffle #mozzarella #sticks
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70’S ERA WINE RACK MAKEOVER

During a visit to Habitat for Humanity’s Re-Store, I spotted an ugly duckling wine rack. I remember when these decor pieces were popular in the 1970’s. There were coordinating paper towel holders, napkin caddies, trivets, etc. I may have even had one or two myself, but I am not prepared to admit it now.

Full post at http://www.theeggfarm.com/blog/2016/02/29/70s-era-wine-rack-makeover/

#wine #rack #makeover
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MINI PRETZEL DOGS

Super Bowl 50 is just around the corner, so it’s time to start thinking about game day snacks. These little mini hot dogs wrapped in pretzel dough can be served warm with barbecue sauce, yellow mustard or cheese sauce. The adults will like them and the kids will love them.

Recipe and photos at http://www.theeggfarm.com/blog/2016/01/27/mini-pretzel-dogs/

#superbowl #pretzel #dogs
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PICKLED BEET SALAD

My Farm Fresh to You box arrived this week with beautiful beets inside. I decided to pickle the beets with cardamom and other spices, and serve them chilled, in a salad.

I used fresh pea sprouts for the greens, but any lettuce would do. This salad was clearly all about the beets.

I dressed the salad with lemon vinaigrette and feta cheese. I hurried to take pictures because this was my lunch, and what a lunch it was!

Recipe and photos at http://www.theeggfarm.com/blog/2016/01/22/pickled-beet-salad/

#pickled #beet #salad
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VIETNAMESE LIME CHICKEN WINGS
I wish the Food Network would bring back The Best Thing I Ever Made. I love the show and watch reruns when TIVO finds them for me. A few months ago I made Grandmother’s Chinese Chicken Wings (http://www.theeggfarm.com/…/grandmothers-chinese-chicken-w…/) from Andrew Zimmern and we really enjoyed them. I always get great recipe ideas from this show.
Recently I watched the rerun of the Grilled episode of The Best Thing I Ever Made. Adam Gertler shared his recipe for Vietnamese Lime Chicken Wings (http://beta.foodnetwork.com/…/vietnamese-lime-chicken-wings…). I was intrigued with this dish the first time I watched the show, but did not have a local source for kaffir lime leaves. When I found kaffir lime leaves at Whole Foods, I knew I had to try this odd little recipe for chicken wings!
Find recipe and more photos at http://www.theeggfarm.com/…/vietnamese-lime-chicken-wings-2/
‪#‎vietnamese‬ ‪#‎lime‬ ‪#‎chicken‬ ‪#‎wings‬
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FRESH GRILLED BRANZINO

I went to Whole Foods yesterday looking for lotus root. They didn’t have lotus root, but I managed to fill a small cart with all the other great things they have that I can’t find here in town. I picked up a couple of small, whole branzino. Bronzino is a primarily ocean-going fish and is often sold as Mediterranean sea bass, loud de mer, robalo, lumina, spigot, branzino, or bronzino.

I like to stuff whole branzino with lemon slices, garlic and dill.

See full recipe and more photos at http://www.theeggfarm.com/blog/2016/01/07/fresh-grilled-branzino/

#fresh #grilled #branzino
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52 WEEK PHOTOGRAPHY CHALLENGE
http://www.theeggfarm.com/blog/2016/01/03/52-week-photography-challenge/

I am joining Dogwood Photography’s 52 Week Photography Challenge starting this week.

(http://dogwood.photography/52weekchallenge.html). 

Dale Foshe, a Wilmington, NC photographer and challenge organizer says, “This challenge is designed to push your photography to the next level.” I need that. “Over 52 weeks, you’ll alternate between shooting portraits, landscapes, and artistic assignments.” Oh my, that could be a problem. Portraits require people; cooperative people. My tribe prefers being behind the camera as opposed to being in front, so I am going to have to get very creative with this. But, I love a good challenge and let’s face it, what else have I got to do?

The challenge is to take one photo per week based on a weekly assignment. I thought that New Year’s week would be a perfect time to start. I even invited my sister Susan to join me in the challenge. She is a published photographer and poet, an artiste with an expensive camera, while I am still just a self-described “idiot with an expensive camera.”

Susan’s photos highlight and celebrate nature, while I lean towards food photos and anything with a chicken in it. This should be interesting. Some weeks we’ll be taking our challenge on the road, others will be done from home base.

I haven’t even started yet, but Tucker and the chickens are already looking for a way out.

They need not worry, at least this week. The assignment for Week 1 is a selfie…the dreaded selfie. I have taken exactly two selfies in my life, and had no intention of ever doing another. But here I am, in the first week of the challenge, and I have to take a selfie. I read the assignment carefully, and no where does it say you cannot wear a hoodie backwards or use the PicMonkey wrinkle remover. It also states that we should “get creative” which opens the door for some photo editing hocus pocus. I will rely heavily on that.

Grab your camera and join the fun. You can share your photos or just take the challenge for yourself. To find out how to link up with the 52 Week Photography Challenge Facebook Group, click here. Dale Foshe says, “stick with it to the end and I guarantee you will be a better photographer for it.” Please come back and see it that applies this idiot with an expensive camera.

#photography #challenge
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2016-01-09
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