Broccoli & Kale Potato Cakes With White Wine Poached Eggs

I saw a recipe recently where they poached the eggs in white wine and I was really curious what it would taste like. I love eggs, and I love wine, so it seemed like a match made in heaven for me. I also saw a few where they poached them in red wine- making the egg a pretty bright red color. I thought it gave the eggs a nice little taste, but it definitely wasn’t as strong of a taste I was imagining. The potato cakes were nice as well, I think next time I may add a little panko to help keep them from breaking in the pan. Overall a happy little Monday meal!

Ingredients:

Potato cakes:
1 small bunch broccoli, chopped (I used purple broccoli)
1 bunch kale, chopped
1/2 onion, chopped
10 small potatoes, quartered (I used fingerling)
2 tablespoons butter
1 egg, beaten
1/3 cup Greek yogurt
Salt and pepper, to taste

Onion Sauce:
1 cup dry white wine
1/2 onion, roughly chopped
3 garlic cloves, sliced
Small handful fresh dill
5-6 sprigs of fresh thyme
Pinch of paprika
Salt and pepper
5-6 fresh chives or scallions

Poached eggs:
4 eggs
1 cup dry white wine
1 bay leaf
1 tablespoon peppercorns

Start by placing the potatoes in a pot of boiling salted water. Cook until fork tender, but make sure not to overcook! While those are going, saute the garlic in some olive oil for about a minute, then add the onion and cook for another 2 minutes or so. Next add the chopped kale and broccoli. Cook everything down until softened. When the potatoes are done, drain them and add back into the pot with the butter, egg, Greek yogurt, and some salt and pepper. Smash everything together, then mix in the cooked vegetables. To cook the potato cakes, form the cakes in your hand and place in the pan with some olive oil over medium heat. Flip them around 3 minutes. You want each side to have a little golden crisp to them.

To make the onion sauce, simply place all the ingredients in a pan and cook for about 10-15 minutes. Strain and set the liquid aside.

For the poached eggs- add the wine to a pan along with the bay leave and peppercorns. I put everything loose in there but next time I think I would tie them in a little cheese cloth so that the peppercorns don’t stick to my eggs! Once the liquid is boiling, crack the eggs right into the pan then cover and cook for about one minute. After about 30 seconds check with yolk to make sure it is not overcooking. You want the center to remain a little runny.

To plate, place two potato cakes on a plate and top with the poaches eggs, followed by a good drizzle of the onion sauce. Top with some fresh dill and sliced radishes!

 

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Garlic Scape & Dandelion Green Pizza With Sweet Sausage

I know I make a lot of pizzas, but I am forever curious about the different kind of funky ones I can make- and 99% of the time they taste awesome, which is a pretty high percentage in pizza land. This week I got garlic scapes which I have anxiously been waiting, as well as some dandelion greens which happen to be one of my favorite greens lately…they’re so great just simply sautéed. Anyway, I went over to my friend Meghan’s house and cooked us a pizza while we drank a very large bottle of wine. Overall a great night with some great local ingredients!

Ingredients:
1 small bunch dandelion greens, thick stems partially trimmed
3 garlic scapes
1 medium mozzarella ball
1/2 cup fresh ricotta cheese
2 sweet Italian sausage links, casings removed
1 fresh pizza dough
Salt and pepper

Preheat the oven to 385 degrees. Start roasting the garlic scapes in the oven with a little olive oil for about 10 minutes or until soft, but be careful not to burn them. While those cook, sauté the dandelion greens in a skillet with some olive oil, salt and pepper. Set all the veggies aside once cooked. Next, brown the sausage and break it up well into crumbles. On a floured surface, roll the dough out into a large circle (or two circles if you have smaller pans like we did) To make the pizza, place the rolled dough on a baking sheet covered in parchment paper. Spread the mozzarella and ricotta all over the bottom, then top with dandelion greens, garlic scapes, and sausage. Cook for 20 minutes or until the bottom is golden and the toppings are melted and bubbling. Top with some fresh cracked pepper and a large bottle of wine!

Spring Onion Fritatta With Broccolini & Potato

This weekend I stayed at my sisters apartment and brought my CSA goods to see what we could whip up. We ended up making a spring frittata that was really yummy and perfect for a light meal during this hot week. Perfect for any time of day, too!

7 eggs
1/3 cup milk
1 large yellow potato, sliced and chopped
1 garlic scallion, sliced (or 1 large garlic clove- I just happen to have garlic scallions from my CSA!)
2 spring onions, thinly sliced
1/2 cup broccolini, roughly chopped
1/8 cup sun-dried tomatoes, chopped
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped (for topping, optional)
Olive oil
Salt & pepper

Add some olive oil to a large pan and cook the potatoes for about 3-4 minutes. Next add the garlic scallions, broccolini, onions, then salt and pepper to taste. Cook for about 4-5 minutes or until the onions and broccolini are soft. In the meantime, whisk the eggs really well with water and pinch of salt and pepper.

Remove a little less than half of the veggies/potatoes from the pan and set aside. Place the rest of the mixture in a pie dish or baking dish and pour the eggs over the top. Place in the oven for 15 minutes then remove and add the rest of the veggies as well as the cheese and cook for another 15 minutes. Top with some fresh parsley and serve!

Minty Pea Orecchiette With Sausage & Artichokes

This was a random weeknight pasta that was created using existing ingredients in my fridge. Sometimes I think the best meals are made that way- by grabbing what you have and experimenting! My mom is really great at opening the fridge and making something out of nothing, so maybe I picked this skill up from her (hi mom!) The whole meal took about 30 minutes and was really great. The pea and mint sauce gave it a fresh Spring taste. I think it would actually be a nice cold pasta salad as well, maybe swapping out the sausage for cherry tomatoes.

Ingredients:
2 cups frozen peas, defrosted
1/3 cup grated Parmesan cheese
1 tablespoon fresh mint
6 tablespoons olive oil (or more as needed)
16 box Orecchiette pasta
2 sweet Italian sausage links, removed from casing
1 can artichokes, quartered
Salt and pepper, to taste

Start by making the pea and mint sauce. Add the peas, mint, and Parmesan cheese to a food processor and blend until combined. With the motor running, add the olive oil until smooth. It will be a thicker sauce. Salt and pepper to taste, then set aside. Next, add the pasta to a pot of salted boiling water and cook per the box instructions. At the same time, brown the sausage and artichokes in separate pans. Once the pasta is ready, toss with the pea and mint sauce then add the sausage and artichokes! Top with a little grated cheese.