Tiny Eggs ...from Denman!

Bantam Hen eggs on left ~ Regular hen eggs on right

Years back, after writing a food column for the Flagstone on 'Quail Eggs', I had a conversation with a Denmanite at the Saturday Market. She asked, "Why don't you create recipes using local eggs from the Island?" 
A fair enough question. My answer, 'I love to use adorable miniature food when I can find it... quail eggs being one of my favorites!" I continued with my quail egg obsession and wrote a Blog Post on the topic again in November of 2014. 

I support shopping the local farmers and growers, so that conversation stuck in the back of my mind. I love 'Pickled Eggs' in any size but pickled quail eggs in particular are a great conversation piece! I digress... back to local eggs. 
When we moved to Denman Island in 1990, I sold fresh, free range, brown shell eggs supplied by my flock of 30 hens and a handsome rooster named Rory. I loved the hens, besides providing the most incredible eggs, they were a constant source of entertainment. I am considering a smaller flock these days and looking into the beautiful, small eggs from Bantam hens.

Pickled Bantam Eggs ~ 22 per quart!

Bantam Hens require a considerably smaller coupe or chicken tractor compared to the space required for regular sized laying hens. Also, they lay adorable, small eggs ...that can be found on Denman!! This quart was made using the 'Pickled Eggs' recipe on page 226 of my cookbook, 'For the Love of Food'. This is a great way to use up any hard boiled, decorated eggs (of any size) leftover from Easter. Just peel the eggs and pack into a sterilized quart sealer with sliced onion and the brine.
To prepare the Bantam eggs... cook to hard boiled, 7-8 minutes, run under cold water, peel, cool and brine. Pack sliced onions and Bantam eggs 20-22 per jar!! 

Till next time... Bon Appétit!


Photos by Sally Rae

Enchilada Strata

'Strata' is a family of layered casserole dishes in American cuisine. The most common variant is a brunch dish, similar to a quiche or a frittata. Made from a mixture of mainly bread, eggs and cheese, it may also contain meat or vegetables. The usual preparation requires the bread to be layered with a filling in order to create layers (strata). 

Pour egg mixture over, cover and refrigerate overnight

Some recipes merely require the ingredients be mixed together like a savory bread pudding. There can be numerous options used for the bread portion, including; croissants, English muffins, brioche, tortilla wraps etc. A beaten egg mixture is then poured over the ingredients.
It makes breakfast or brunch less hectic because all the prep work is done the night before. The dish requires a rest anywhere between one hour and overnight before it is baked, making it an ideal solution to feeding a crowd. It is served warm.

MEDITERRANEAN SAUSAGE ENCHILADAS              Yield: 8 servings

These flavorful, make-ahead, sausage enchiladas can be served for breakfast or brunch. If you have leftovers, reheat them in the microwave for a quick lunch. 

3 Tbsp. olive oil, divided

Sprinkle with remaining cheese; let stand 5 minutes

1 medium onion, ½” dice
1 clove garlic, minced
1-2 small zucchini, ½” dice (about 1 cup)
1 lb. mild Italian sausage meat
6 sun-dried tomato slices, small diced 
¼ cup sliced black olives
8  (8-inch) whole wheat flour tortillas

2 cups grated cheddar cheese

4 eggs

2 cups milk

1 Tbsp. unbleached all-purpose flour

½ tsp. Worcestershire sauce

¼ tsp. Tabasco sauce

Snipped fresh chives for garnish

Salsa

Sour cream or plain Greek yogurt

In a medium skillet, heat 1 Tbsp. oil over medium heat; cook onion, garlic and zucchini until softened and slightly browned. Transfer to a bowl and set aside. To the same skillet heat 2 Tbsp. oil and cook the sausage meat; keep the meat in about 1-inch chunks, don’t break it up too small as it cooks. Drain off any excess fat and add the fully cooked sausage meat to the bowl. Stir in the sun-dried tomatoes and olives. Cool mixture completely. Place about ½ cup of the sausage mixture into each tortilla and sprinkle each with about 3 Tbsp. of cheese. Roll up tightly and place them seam side down, in a greased 13x9-inch baking dish.

In a bowl; beat eggs, add the milk, and then blend in flour, Worcestershire and Tabasco. Pour over the tortillas, cover and refrigerate overnight or for up to 12 hours. Remove from the fridge 30 minutes before baking.

Serve warm with salsa and sour cream

Using a spoon, baste the tortillas with some of the egg mixture in the pan. Bake in a 350˚F oven for 35-45 minutes or until egg mixture is set and a knife inserted in the center comes out clean. Sprinkle with remaining cheese; let stand 5 minutes. Garnish with snipped fresh chives, serve warm with salsa and sour cream.

   

Till next time... Happy Easter and Bon Appétit!


Photos and recipe by Sally Rae

'Heart Smart' ~ Chicken En Papillote

February is heart and stroke awareness month in Canada. So why am I writing about 'Heart Smart' in March? Ironically, the morning after Valentine's Day, my partner had a major heart attack. It is taking time, but as we both recuperate from the trauma, I have changed some of my cooking methods to accommodate a reduced salt and reduced fat diet.

I have never been a fan of chicken breast meat, even less if it is boneless and skinless! There is so little fat in a boneless, skinless chicken breast that it is hard to cook it without the meat ending up dry or just tasteless. Wrapping it in bacon was a good option until now. How was I going to prepare my most dreaded protein without the use of fat?

Seasoned with dried thyme, paprika and Garlic Mrs Dash

En papillote is French for 'in parchment' and is a method of cooking where the food is put into a folded pouch or parcel and baked. This is typically done using parchment paper but other wraps can be used. In the case of boneless, skinless chicken breast, the parchment acts as the missing skin to protect and prevent the meat from drying out. The chicken bastes in its own juices and the result is tender, juicy, succulent chicken breasts. It is easy, versatile, dependable and I too enjoyed the meal! Season the chicken with just salt and pepper or any spices you wish. Soon you will be cooking extra for leftovers to use in lunches. If you have struggled with dry, tasteless chicken breasts in the past, this method is worth a try!

CHICKEN BREAST EN PAPILLOTE 
This recipe is salt free and very low fat.

1 or more boneless, skinless chicken breasts

Ready for the oven

Dried thyme leaves, rubbed in your palm
Mrs. Dash Seasonings, salt free 
Paprika  
Freshly ground black pepper
Other spices or seasonings 
Parchment paper 
Water

Preheat oven to 400F with a rack in the middle position.
Cut pieces of parchment paper, 10-inches wide, one for each chicken breast. See top photo; place each chicken breast on the parchment at a slight angle, season as desired. Fold the bottom corner over the chicken breast and fold the sides in to create a pouch. Put a few teaspoons of water into each pouch and continue rolling to close. 

Salt free and fat free... yet tender, juicy and succulent

Place parchment wrapped chicken breasts in a pan, spaced slightly apart, seam side down and add 1/8-inch water to the pan. It is OK if some of the water added to the pouch escapes into the pan.

Bake in preheated oven until completely opaque all the way through and registers 165F on an instant read thermometer. Start checking after 20 minutes, total cooking time is usually 30-40 minutes depending on the size of the chicken breast. 
Remove chicken breast from the parchment paper pouch, save the juices for a delicious salt free gravy or add to sauces or soups. Serve the chicken immediately, or let it cool and refrigerate for up to 4 days.

CHEF'S NOTE: For extra flavor try adding; fresh lemon slices, sliced onion, a garlic clove or fresh sprigs of herbs in the packages. 

Till next time... Bon Appétit!



Photos and recipe by Sally Rae

Gung Hey Fat Choy

The 2016 Chinese New Year will take place on February 8th with lanterns, parades, festivals and parties. This year will welcome in the year of the monkey, part of an ancient tradition where the Chinese zodiac attaches animal signs to each lunar year, in a cycle of 12 years. The monkey is the ninth animal in the cycle which will not take place again until 2028. The Chinese zodiac signs are determined by the year you were born, which some believe affects your personality and future. You are a monkey if born in the following years; 2016, 2004, 1992, 1980, 1968, 1956, 1944, 1932, 1920 etc. According to Chinese traditional astrology, people born in the year of the monkey are believed to be; witty, energetic, intelligent, have a magnetic personality but are also mischievous and masters of practical jokes. At their worst, they are jealous, cunning, arrogant and selfish. 

Chicken Chow Mein with Grilled Baby Bok Choy

Certain dishes are eaten during the Chinese New Year for their symbolic meaning. 'Lucky food' is served through the 15 day festival season, especially New Year's Eve, which is believed to bring good luck for the coming year. The most common Chinese New Year foods include; fish- cooked whole symbolizing the unity of family and community, dumplings, spring rolls, sweet rice balls, noodles- served in long, uncut strands signifying longevity and oranges, tangerines and pomelo. 

When you entertain with homemade Chinese dishes, it is a great idea to assemble and prepare your mise en place early in the day; do all the chopping and dicing, marinade meats and vegetables. You can also get all the sauces done in advance and assemble all the ingredients in small containers ready to go. 

If you are looking for a vegetable side dish with a twist, try this method of grilling adorable, baby bok choy on a BBQ or grill pan. This recipe can also be used with standard bok choy. Either way, choose bok choy that is joined at the base by the stalk, so it stays together when cut lengthwise.

GRILLED BABY BOK CHOY                   Yield: 4-5 servings

Protect the leafy greens with a strip of tin foil

Choose bok choy that is joined at the base by the stalk and have lots of tightly packed leaves. This method can also be used with standard bok choy, cut lengthwise into 4 pieces.  

1 lb. baby bok choy, 6-8 depending on size
3 Tbsp. sweet chili sauce
2 Tbsp. rice vinegar
2 tsp. brown sugar
1 tsp. soy sauce
1 tsp. sesame oil

Wash the bok choy, swish each through the water and drain holding the stem end up. If it is dirty, soak it in a few changes of water. Halve bok choy lengthwise through the stem. 

Carefully turn after 3 minutes, keep greens on the foil

 For the vinaigrette, in a large bowl whisk together; sweet chili sauce, rice wine vinegar, brown sugar, soy sauce and sesame oil, then toss with the bok choy. Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.

Preheat a grill or grill pan to medium. Tear off a long strip of aluminum foil, apply a light coat of oil on the foil and place on half of the grill. This will allow the stems to cook and caramelize without grilling the leaves to a crisp. Arrange the bok choy cut-side down on the grill, with the leafy tops resting on the aluminum foil. Baste with vinaigrette and season with salt. Cover the grill and cook the bok choy, flipping once, until you get nice grill marks on both sides, about 3 minutes per side. Transfer the bok choy to a large plate and cover with plastic wrap to steam for 3 minutes. This will allow the stems to cook through.
Divide the bok choy among 4 plates or serve as a side dish.

Till next week... Gung Hey Fat Choy!


Recipe and photos by Sally Rae

Cooking with Dried Peas

While the east coast battles a rough and stormy winter, Denman Island is already showing signs of spring. Even though we are experiencing some daytime highs in the double digits, when the rain is blowing sideways, a hot bowl of homemade soup is winter comfort food. 

A favorite around here is hearty, traditional, 'Golden Split Pea Soup', recipe below. This soup is versatile; made with green or yellow split peas and with or without meat. To achieve the smoky flavor without using smoked meat, use 'liquid smoke'. It is available in supermarkets usually near the BBQ sauce. For the meat version try any of the following; smoked turkey drumsticks, smoked pork ribs, smoked pork hock or the bone and some meat from a whole, baked ham.  


First a few tips and tricks for cooking with dried peas; 

• rinse well to remove any dust residue, then drain
• when boiled, good quality peas naturally collapse into a puree, indicating the soup is ready... cooking times in recipes are only approximate guidelines
• salt added to the water, either on its own or in meats, may prevent the peas from forming a puree... an immersion blender can be used to help the process  
• advantages to soaking is, an additional rinse and shortened cooking time
• soak split peas in cold water for 6 hours to save about 30 minutes cooking time
• never add baking soda when soaking split peas, it will destroy some of the vitamins and produce a watery final puree
• soft water helps peas cook to a puree quicker ... minerals in hard water prevent peas from collapsing into a puree when cooked
• bring to a boil, then simmer gently over low heat with a tight fitting lid to minimize evaporation... if the heat is too high it will stick and scorch to the bottom of the pot
• other vegetables are added to enhance the pea flavor not mask it... for one pound of split peas use; 1 onion or the white of one medium leek, half a cup carrot and one stalk of celery
• traditionally salt pork and ham bone are used... but beef, lamb or veal bones and cuts also work well in split pea soup
• every chef has their own taste on spices and seasoning and again, the pea flavor should not be overpowered... for split pea soup suitable herbs and spices include; nutmeg, mace, marjoram, thyme, rosemary, bay leaf, cloves and black pepper
• finished pea soup can be frozen for use later 

GOLDEN SPLIT PEA SOUP WITH HAM HOCKS       Yield: 8-10 servings
You can substitute dried green peas instead of yellow peas. This recipe can be doubled and freezes well.

1 lb. dried yellow split peas

A bowl for lunch today ...and some for the freezer

1 large smoked pork hock
3/4 tsp. whole black peppercorns
12 whole cloves
2 bay leaves, broken  
3 Tbsp. unsalted butter
1 large onion, finely diced
1 large carrot, finely diced
1-2 stalks celery, finely diced 
3-4 cloves fresh garlic, minced
1/2 to 1 tsp. sea salt
3/4 tsp. freshly ground black pepper
6 cups water or stock 
*2 cups pork hock stock, or water
2 bay leaves, broken 
1 tsp. dried thyme, rubbed in your palm
1-2 tsp. Worcestershire sauce
1 tsp. liquid smoke, optional 
Crusty, multi-grain bread, optional for serving

Rinse the peas several times then place in a large bowl. Add water to cover peas by 2 inches, soak for 8 hours or overnight. Drain peas and set aside.

Score the pork hock (make shallow cuts in the skin) and place in a pot. Cover with water, add whole peppercorns, whole cloves and 2 bay leaves. Bring to a boil, reduce heat, cover tightly and simmer for 1 hour, or until the meat easily comes off the bone. Strain the *pork hock stock into a 2 cup measure, discard peppercorns, cloves and bay leaves. To the stock, add water if needed to make 2 cups, set aside. Remove meat from bone; remove and discard skin and fat. Dice meat, keep the clean bone, set aside for the soup pot.  

In a large stock pot, melt the butter over medium high heat. Add onions and cook a few minutes. Add carrots and celery, cook just until soft then add garlic. Cook and stir another minute. Add drained peas, salt, pepper, water, *stock, cleaned pork hock bone, diced meat, bay leaves, thyme, Worcestershire and liquid smoke, if using. 

Bring to a boil, stirring occasionally then reduce heat to a simmer. Cover stock pot with a tight fitting lid, stir occasionally. Cook for 1-2 hours or until the peas are tender and have collapsed into a puree. Add more water if needed, if the soup becomes to thick or dry.

Remove the pork hock bone and bay leaves, discard. Taste and adjust the seasoning. Serve immediately with crusty bread. 

To Freeze: ladle into desired serving size cartons, label with the name and date, refrigerate and cool quickly with the lids off. Once cooled, put on lids and freeze immediately.   
  
Till next week... Bon Appétit!


Recipe and Photos by Sally Rae