Farmers' Market 'Egg'stravaganza!

Farmers’ Market Omelet

Ingredients:

• 4 eggs
• 1/4 cup water
• 2 tsp. grated Parmesan or Asiago cheese
• 1 teaspoon fresh basil leaves, chopped
• 1 fresh garlic glove, chopped
• 2 teaspoons butter

Filling:

• ½ cup sliced mushrooms
• ½ cup thinly sliced yellow summer squash
• ½ cup thinly sliced zucchini
• ½ cup chopped bell pepper
• 1 link sausage, cooked
• 2 tablespoon water

Directions:

1. Combinefilling ingredients in 7 to 10-inch nonstick omelet pan or skillet. Cookand stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. Removefrom pan; keep warm.
2. Beat eggs, 1/4 cup water, cheese, basil and garlic in medium bowl until blended. Heat butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in 1/2 of the egg mixture. Mixture should set immediately at edges.
3. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
4. When top surface of eggs is thickened and no visible liquid egg remains, place 1/2 of the filling on one side of the omelet. Fold omelet in half with turner and slide onto plate; keep warm. Repeat with remaining egg mixture and filling to make second omelet. Serve immediately.

Farmers’ Market Frittata

Ingredients:

• 1/2 pound unpeeled yellow potatoes, cut into 1 inch chunks
• 1/2 pound asparagus, cut into 1 inch length
• 1/2 cup grape tomatoes
• 2 1/2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 6 large eggs
• 1/4 cup milk
• 4 oz goat cheese
• Salt and pepper to taste
• Pinch of cayenne pepper (optional)

Directions:

1. Rinse the potatoes, tomatoes, and asparagus first. Steam the potatoes until tender, for about five minutes, then set aside.

2. Heat 2 tablespoons of oil and the butter in a 10-inch oven-proof skillet over high heat. Add the potatoes, season with salt and pepper. While the potatoes are cooking, you can prepare the eggs.

3. In a large bowl, beat the eggs with milk, salt, pepper, and a dash of cayenne pepper if you want a little spice.

4. When the potatoes are brown and crisp, remove with a slotted spoon and turn the heat to medium-low. Add the asparagus and saute until crisp-tender, about two minutes. Add the tomatoes and saute two minutes longer, then flatten the tomatoes a little by smooshing them down with a rubber flipper or wooden spoon.

5. Stir back the potatoes, and pour the egg mixture in. Crumble the goat cheese on top, pressing on the pieces lightly so that it is nestled into the egg mixture. Reduce the heat to low and cook until the edges begin to set, but the top is still runny, about seven minutes. Set a large flat plate over the skillet and invert the frittata onto the plate. Add the remaining oil to the skillet and slide the frittata back in. Cook until the bottom is golden, about three minutes. Slide the frittata onto a large plate and cut into wedges.

Pizza with Prosciutto, Spinach and Egg

Ingredients:

Pizza Dough

• 8 ounces water
• 1/8-ounce yeast
• 1/4-ounce salt
• 1 pound bread flour
• 1/8 cup olive oil
• 1/8 cup cornmeal

Garnish

• 4 cups tomato sauce
• 4 cups shredded spinach
• 2 cups grated Parmesan
• 12 slices bacon, cooked until crispy
• 2 eggs

Directions:

1. Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

2. Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.

Hard Boiled Egg Oatmeal Cookie

Ingredients:

• 2 oz flour (1/2 cup minus 1 tablespoon)
• 2 oz unsalted butter, cold, cut-up
• 1/4 cup oats
• 1/4 scant teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons light brown sugar
• 1/2 tablespoon honey
• 1/8 teaspoon vanilla
• 1/2 of a hard boiled egg
• Handful of raisins
• Handful of walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F.

2. Pulse flour and butter in food processor until mealy. Add the oats and pulse to mix. Add the salt, baking soda and cinnamon; pulse to mix. Add both sugars, honey, vanilla and egg and pulse until mealy. Dump into a bowl and add raisins and walnuts. Form into two large balls and bake at 350 degrees F for 20 minutes.

3. Remove from oven and let cool completely before serving.

Go Green for St. Patrick's Day!

Corned Beef Brisket from Scratch

Ingredients:

• 1 (8 -10 lb) beef brisket
• 4 garlic cloves , peeled and cut in thirds

The Brine

• 2 quarts water
• 1 cup kosher salt
• ½ cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorn
• ½ teaspoon mustard seeds
• 1 pinch ground cloves

The Simmering Liquid

• Water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• ½ teaspoon mustard seeds
• ½ teaspoon whole allspice
• ¼ teaspoon whole cloves
• 4 garlic cloves, sliced

Directions:

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag, place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, remove brisket from the brine and discard the brine.
3. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
4. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything.

Shepherd’s Pie

Ingredients:

• 2 pounds baking potatoes (about 4), peeled and thinly sliced
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil, such as safflower
• 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
• 6 celery stalks, thinly sliced
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• 2 pounds ground beef chuck
• 1 cup whole milk
• 1 1/2 cups shredded sharp white cheddar (6 ounces)

Directions:

1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Irish Blue Cheese Fondue

Ingredients:

• 8 ounces blue cheese, crumbled
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 3/4 cup Irish lager
• 1/2 cup half-and-half
• Coarse salt
• Sliced apples, for serving
• Bread cubes, for serving
• Steamed broccoli, for serving
• Red and yellow peppers, for serving

Directions:

1. In a medium bowl toss blue cheese, flour, cayenne and dry mustard together; set aside.
2. Place lager and half-and-half in a fondue pot over medium-high heat; stir to combine. Bring liquid to a simmer and slowly stir in cheese mixture; continue stirring until cheese is completely melted. Season with salt. Serve immediately with apples, bread, broccoli, and peppers.

Irish Coffee Bars

Ingredients:

• 1 cup unsalted butter, plus more for pan
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 cups light brown sugar , packed
• 3 tablespoons freshly ground coffee
• 1 teaspoon salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup sliced almonds, skin on

For the glaze

• 1 tablespoon melted butter , warm
• 2 tablespoons Irish whiskey
• ¾ cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan, and line with parchment.
2. Whisk together flour, baking powder, and baking soda. Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds.
3. Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
4. Make the glaze by whisking together 1 tablespoon of melted butter and whiskey. Gradually whisk in confectioners’ sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour.
5. Cut blondies into 2 inch squares.
6. Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Irish Crème Brulee

Ingredients:

• 1 pint (2 cups) whipping (heavy) cream
• 3/4 cup Irish cream liqueur
• 3 eggs
• 3 egg yolks
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar

Directions:

1. Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.

2. In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
3. Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
4. Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
5. Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.

Grasshopper Ice Cream Cocktail

Ingredients:

• 1 shot green creme de menthe
• 1 shot white creme de cacao
• 2 scoops vanilla ice cream
• Fresh mint sprig, for garnish

Directions:

1. Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
2. Pour into a 12-ounce glass. Garnish with a sprig of mint.