Wednesday, December 2, 2009

CSA cooking: eggs in cream

basket inventory: chard, radishes, quavas (getting a little over them), mandarins, squash, cucumbers, leeks, 2 kinds of lettuce, limes, valencia oranges, macadamia nuts, parsley, basil
(image from NY Times magazine)
Read a great little article in this week's NY Times Magazine on the Soul Food Farm in Northern California that raises high-quality eggs and chickens to food restaurants like Chez Panisse. Soul Food recently started a CSA program and the article also covers the ups & downs of putting meaningful food to the table. One of the recipes was perfect for the leeks and herb in our CSA.

(from Camino via NY Times Magazine)

  • 1 tablespoon butter
  • 1/4 cup sliced leeks, light green and white parts only
  • 2 sprigs thyme, leaves roughly chopped
  • 2 sprigs parsley, leaves roughly chopped
  • 1 large farm-fresh egg
  • About 2 tablespoons half-and-half
  • salt and pepper
  • Grilled or toasted bread slices
Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

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