Chocolate Chip Barley Flour Cookies

The crew thanks Bre wholeheartedly for this amazing treat!

3/4 room-temperature unsalted butter
1 cup loose brown sugar
1/4 cup sugar
2 room-temperature Nash’s eggs
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 cups Nash’s barley flour
1 1/2 cups chocolate chips, or to taste

In a stand mixer or a large bowl with beaters, cream butter, brown sugar and sugar thoroughly. Add eggs and vanilla; mix well. Next add baking powder, baking soda and salt. Slowly add in barley flour, scraping the sides of your bowl as needed. Mix in chocolate chips with clean hands and smile! Roll into balls 2 tablespoons at a time and bake at 375 for 12 minutes. Do not overbake!

We thank our own marketeer and field crew member Bre Krumpe for creating this amazing recipe!

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Posted on February 27, 2017

Cheesy Egg Boats

1 baguette
3 eggs
2 tablespoons whole milk
1 1/4 cups shredded cheddar cheese
2 1/2 tablespoons pickled or roasted peppers, drained and finely chopped
1 tablespoon chopped chives
1-3 pinches cayenne pepper (optional)
Salt and pepper

Preheat oven to 350°F. Line baking sheet with parchment paper. Make a v-cut the length of the baguette, being careful to leave the ends intact. Remove v-shaped bread from baguette and hollow out baguette. Do not cut through bottom or sides. Place on baking sheet.

Beat eggs and milk in bowl until combined. Stir in cheese, peppers, chives, cayenne, salt and pepper. Slowly pour into baguette, spreading cheese and peppers evenly. Bake 25-35 minutes, until set, and golden brown on top. Let cool 5 minutes before cutting into 1-inch slices.

We thank PCC Natural Markets in the Seattle area for this recipe.

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Posted on January 12, 2017

Basic Aioli

Aioli is also known as garlic sauce.

4 cloves garlic, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Put garlic and salt to a mortar bowl and grind slowly with the pestle, moving in one direction only,. You can also use a food processor, then transfer the mixture back to a medium-sized bowl. Whisk in the mustard first, then the egg yolks.

Add half the oil as you whisk very slowly or the oil will not emulsify and your sauce will not thicken. Once it is incorporated, add the water and the lemon juice, whisking or stirring constantly. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. It should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.

We thank gourmetsleuth.com for this recipe.

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Posted on June 16, 2016

Skillet Huevos Rancheros

Eggs 1/2 onion, diced
Olive oil
Bell pepper, kale, zucchini, mushrooms (optional)
2 cloves garlic, minced
2 tomatoes, diced
2 cups cooked, rinsed beans (black beans, pinto, cannellini, or heirloom beans)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
2 tablespoons water
4 x 6-inch tortillas
4 eggs (1 per serving — you can add more if you want)
Cracked pepper

Optional:
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
1 large avocado, sliced
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped
Hot sauce
Additional fresh diced tomatoes

Preheat oven to 400F. In a large pan over medium heat, sauté onion in a little olive oil until tender, about 5 minutes (if you are adding optional veggies, do it now, cooking until tender). Add garlic and sauté for a minute or two. Add half of the diced tomatoes (saving half for garnish) as well as the beans, spices, salt and water. Let simmer on medium low for a few minutes, stirring occasionally.

Brush large cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with oil.

Divide bean mixture, making little indentations with the back of a spoon for the eggs to rest in, so they stay in place. If using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs.

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper and, if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired done-ness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

We thank Feastingathome.com for this recipe.

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Posted on May 11, 2016

Blender Aioli

Easy aioli!

Makes 2 cups

1/4 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon soy sauce
2-3 medium cloves garlic, coarsely chopped
1 egg
1 egg yolk
3/4 cup olive oil
1/2 cup vegetable or olive oil

Put everything except the oils in the blender. Blend on high speed until smooth. Combine the oils and, with the blender running on medium speed, drizzle them very gradually into the egg-garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with raw or steamed vegetables or grilled meats or fish.

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Posted on March 8, 2016

Rustic Garlic Soup

Making something out of nothing can really be something.

A certain rough-hewn elegance is apparent here: the garlic is mellow and sweet, the broth enriched with egg yolks. This classic peasant soup works as a first course as well as a Sunday night supper around the kitchen table. In Italy, it’s called aquacotta, or “cooked water.” Making something out of nothing can really be something.

5 cups water
2 large heads of garlic separated into cloves, smashed, and peeled
2 fresh thyme sprigs
1 Turkish or California bay leaf
1 1/2 teaspoons salt
5 large egg yolks
3/4 cup finely grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 loaf country-style bread (Nash’s Miche from Pane D’Amore is a great possibility)

Special Equipment: an instant-read thermometer

Combine water, garlic, thyme, bay leaf, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat and simmer, covered, for 45 minutes.

Discard thyme and bay leaf. Force mixture through a medium-mesh sieve into a large bowl, then return to saucepan. Whisk together yolks, cheese, and 2 tablespoons oil in same bowl until well combined. Add 1/2 cup hot garlic broth in a slow stream, whisking, then add yolk mixture to remaining hot garlic broth, whisking.

Cook soup over moderately low heat, whisking constantly, until it is slightly thickened and registers 170F on thermometer, about 5 minutes; do not let boil. Stir in pepper to taste.
Tear bread into bite-sized pieces and divide among four soup bowls. Ladle soup over bread and drizzle with remaining 1 tablespoon oil.

We thank The Gourmet Cookbook for this recipe.

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Posted on March 8, 2016

Benedict Strata

8 slices whole-wheat bread
6 slices (4 ounces) bacon, chopped
6 farm-fresh eggs
1 1/2 cups milk
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel

Break the bread slices into 1-inch pieces. Place half of the pieces in single layer in greased 8-inch square baking dish. Top with 1/2 of the bacon. Repeat layers with remaining bread pieces and bacon.

Beat eggs, milk, mayonnaise, lemon juice and lemon peel in large bowl until blended. Slowly pour over layers in baking dish. Refrigerate, covered, several hours or overnight.

Heat oven to 350°F. Remove strata from refrigerator; uncover and let stand while oven heats. Bake in center of 350°F oven until puffed, golden and knife inserted near center comes out clean, 50 to 60 minutes.

Variation: sprinkle 1 cup finely chopped kale between the layers, and/or 1/2 cup grated Parmesan cheese on top for the last 20 minutes of baking.

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Posted on March 8, 2016

Buckwheat Bliny

Before it’s ground into flour, buckwheat looks like a pile of tiny, three-sided pyramids. After it’s ground, sifted, and baked into pancakes, buckwheat is delicious.

This traditional Russian dish highlights buckwheat’s place of origin (Siberia) and is very versatile. Add your choice of accompaniments and eat these treats for breakfast, lunch, dinner or snacks. Make a batch on Sunday and enjoy throughout the week! If you are trying to reduce the amount of gluten in your diet, use all buckwheat flour instead of the soft white wheat flour.

2/3 cups Nash’s soft white wheat flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon instant yeast
1 cup warm milk
2 tablespoons butter
1 egg, separated
Vegetable oil (high heat)

Optional accompaniments
Butter
Sour cream
Crème fraîche
Caviar
Smoked fish (salmon, sturgeon, trout, whitefish)
Chopped onions
Chopped hard-boiled eggs
Fresh chopped dill
Beet salad

In a bowl, mix the first four dry ingredients together and then make a well in the center. Add the milk and blend well with a wooden spoon. Cover with a dish towel and place in a warm, draft-free area and let the sponge rise until it doubles in size, about a hour.

Melt the butter and let it cool. Break up and beat the egg yolk in a small bowl and add the cooled melted butter a teaspoon at a time (this is an important step to temper the batter) and beat well. Add this egg yolk/butter mixture to the sponge and mix well.

In a separate bowl, whisk the egg white until stiff and fold into the sponge/batter. Cover again and let stand for twenty minutes.

Heat a skillet or griddle to medium heat and coat lightly with vegetable oil. Spoon about 2 tablespoons to a quarter cup of batter on the skillet, depending on how large you want your bliny to be. When the bubbles on the surface of the batter pop (after about a minute or two) turn the bliny over with a spatula and cook for another 45 seconds to a minute. Transfer to a plate and keep warm. Serve with your preferred accompaniments.

We thank thekitchn.com for this recipe.

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Posted on February 25, 2016

Chocolate Beet Cake

A bunch of golden beets 8 ounces beets, unpeeled, rinsed and scrubbed free of dirt
7 ounces bittersweet or semisweet chocolate, chopped
1/4 cup hot espresso
7 ounces butter at room temperature, cubed
1 cup flour
3 tablespoons unsweetened cocoa powder
1 1/4 teaspoon baking powder
5 large eggs, separated, at room temperature
Pinch salt
1 cup sugar

Grease an 8 1/2 inch pan and line the bottom with parchment paper. Boil the beets in salted water until very tender, about 45 minutes. Drain, then rinse with cold water. When cool enough to handle, slip off the peels, cut into chunks, and grind in a food processor or grate until a coarse puree.

Preheat the oven to 350ºF. In a large bowl, set over a pan of barely simmering water, melt the chocolate, stirring as little as possible. Once melted, turn off the heat, pour in hot espresso and stir once. Press butter pieces into chocolate and allow to soften without stirring.

Sift together flour, cocoa powder, and baking powder in separate bowl. Remove bowl of chocolate from heat and stir until butter is melted. Let sit to cool, then stir egg yolks together and briskly stir them into chocolate mixture. Fold in the beets.

In stand mixer, or by hand, whip egg whites until stiff. Gradually fold sugar into egg whites, then fold into melted chocolate mixture, being careful not to overmix. Fold in the flour and cocoa powder.

Scrape the batter into prepared cake pan and reduce oven heat to 325ºF, and bake for 40 minutes, or until sides are just set but center is still is wobbly. Do not overbake. Let cool completely, then remove from pan.

Spread with crème fraîche and sprinkle with poppy seeds shortly before serving.

We thank davidlebovitz.com for this recipe.

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Posted on February 3, 2016

Savory Onion Potato Pie

Alaska Bloom Potatoes

1 tablespoon butter
2 medium onions, coarsely chopped
3 eggs
3/4 cup skim milk
3-4 medium-sized potatoes, unpeeled, cubed, cooked
3 1/2 ounces Gruyere or Swiss cheese, grated
1/2 teaspoon salt
Black pepper to taste
Sprinkle of grated nutmeg

Melt butter in a heavy skillet over medium heat. Add onions and sauté, stirring often, until slightly browned, but not quite transparent, approximately 10-15 minutes. Remove from heat and allow to cool slightly.

Beat eggs and milk together. Stir in cooked potatoes, grated cheese, salt, pepper, and nutmeg. Pour into a deep 9-1/2” pie plate and bake for 30 minutes or until golden on top and fully set. Serves 6.

Variations: For a really deep and full flavor, substitute smoked provolone for all or part of the cheese.

Recipe from www.breezywillowfarm.com.

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Posted on December 31, 2015