Chive and Tarragon Duck Egg Omelette
Herbs are in! It's always exciting to have the first flush of anything, and spring herbs are really special. They add fresh, flavorful dimensions to any dish, and egg dishes are especially suited to highlight the herbs used with them. You can use any herbs you choose, but we really like this combination of chives and tarragon. This recipe serves two hungry people.
Ingredients
Two sprigs tarragon
5-10 chives
Four duck eggs - five to six chicken eggs if you want to substitute
Olive oil, butter or bacon fat (for the pan)
Recipe
Put a skillet on the stove on medium-high. Put your cooking oil of choice in the pan.
Break the eggs into a mixing bowl and beat lightly. Strip the tarragon leaves from the stem and chop into about 1/2" pieces. Chop the chives more finely, to about 1/4". At this point you can mix the herbs into the eggs,where they will make beautiful green specks, or save them to go just in the middle (in the middle they will be just-warmed, not cooked, so you get more fresh-herb flavor).
When the oil is shimmering - but before it smokes - pour the beaten eggs into the skillet. Turn down to medium-low. If you like a gooey omelette, add your herb (or other) filling (see notes!) when the underside of the omelette just starts to brown and bubbles have come through to the top surface. If you like your eggs firmer, wait until the surface of the eggs loses its shiny look to add your filling.
Gently fold the top half of your omelette over onto the bottom half. If cheese was one of your additional fillings, wait a minute or two for it to melt. Otherwise, cut in half, serve, and enjoy!
Note: Other great fillings include cheese of any kind, sauteed spinach, mushrooms, nettles, or pea shoots, cooked bacon or sausage...the sky is pretty much the limit!
Ham Steaks and Gravy in the Crockpot
Fresh Ham Steaks and Gravy in the crock pot
Perfect for the crock pot or other slow cooker.
Ingredients
• 1 Whatley Farm organic fresh Ham Steak, cut into 2 pieces. Our ham steaks are large and equal 2 store-bought steaks
• 1⁄4 cup butter
• 6 Tbsp flour (or equivalent gluten-free thickener - see this article in Bon Appetit for suggestions)
• 2 cups chicken or turkey stock – preferably homemade
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp celery seed
• 1 Tbsp "Rosemary's Italian Blend" from Gryffon Ridge Spice Merchants
• 2 cloves garlic, chopped
• 2 cups mushrooms, roughly chopped – or use dried mushrooms and rehydrate
Recipe
1. If you are using dried mushrooms, rehydrate in enough warm water to cover, until tender.
2. Warm the chicken stock.
3. In a large saute pan, melt the butter. Add flour and stir together. Cook on low, stirring constantly, until slightly golden. Slowly pour in the warmed stock, whisking to smooth out the lumps, until mixture is nice and thick.
4. Add remaining ingredients – salt, pepper, chives, parsley, garlic, mushrooms. Stir sauce until well mixed. Adjust seasoning to taste.
5. Pour a little sauce into crock pot, place one piece of ham steak in crock pot, pour half of sauce over it, place second piece of steak in, pour remaining sauce.
6. Cook for at least 4 hours on high. It is done when the meat is tender and falls apart in large chunks. If you double this recipe you will need to increase the cooking time, as the bulk in the crock pot will slow down the cooking a bit.