Dairy & Eggs

FrugivoreMag.com: Baked Eggs in Enchilada Sauce

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Baked Eggs in Enchilada Sauce

Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic Italian-inspired sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor. Read more →

Say Goodbye to Summer with Honey Peach Ice Cream

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Honey Peach Ice Cream

The last farmshare received only had peaches and eggs. Hurricane Irene destroyed our farmers’ crops in the Hudson Valley, and the government declared the surviving produce not fit for human or animal consumption. If you haven’t been to the farmer’s market in a while, right now is the best time to visit to show support. A few have recently returned to the market since the hurricane. How am I supporting our local farmers? As mentioned in the Fried Cornmeal Okra post, MyLifeRunsOnFood.com is part of The Northeast Organic Farming Association’s (NOFA) Locavore Challenge, for their goal is to sign up 5,000 people. It’s an educational challenge directly supporting our local food systems. Read more →

Deviled Eggs with Smoked Paprika and Peppadew Peppers

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Deviled Eggs with Smoked Paprika and Peppadew Peppers

How well do you know Labor Day? I thought it was a military holiday honoring soldiers. For someone else, it’s the last time to wear white. Maybe, it’s the last barbecue of the summer. It actually honors labor unions. Ironically, many unions today are aggressively fighting for employees’ rights, without majority public support. Most people think of them as a nuisance. Au contraire…

This isn’t a political or social blog, so the rest of my thoughts are kept to myself. Let’s just say, I’m working harder—around the clock–for less money and benefits than years before. These past few months are a whirlwind of busy projects. They’re fragile like eggs, for not one can crack. Read more →

Zucchini Tomato Ricotta Pizza

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Zucchini Tomato Ricotta Pizza

Since moving to New York, Dad calls to brag about his homemade pizza with vegetables from his garden every summer. I always beg him to freeze a pie and overnight it on dry ice. He laughs. I naively wait.

While waiting, I’ve tried various restaurant-style regional pizzas. My favorite style is Chicago’s thick cornmeal crust. Each slice is the equivalent to one meal. As for New York’s thin-crust pizza, I initially didn’t like it. New Yorkers brag about it being the best, and they often take out-of-town guests to their favorite pizza place. It’s definitely a ‘place’, because it’s really a fast food version of hamburgers. The ingredients are canned tomato sauce, dry cheese and flavorless dough. It’s doesn’t taste special. A New York restaurant-style pizza specializing in fresh ingredients, especially with homemade mozzarella cheese, is a true delight. However, one slice is a snack compared to Chicago’s hearty version. In recent years, as the food movement as spread, more New York restaurants are making pizza with fresh ingredients. Read more →

Baked Eggs in Enchilada Sauce

Sanura

Baked Eggs in Enchilada Sauce

Cooking eggs in thick tomato-based sauces is a canvas to a creative mind’s imagination of flavors. Add diced vegetables, such as mushrooms and blanched potatoes, with the onions. Wilt baby greens over the saucy eggs. For a Spanish-inspired version, use enchilada sauce and garnish it with sliced scallions, chopped pimento-stuffed green olives, fresh cilantro, and queso blanco—or manchego–cheese. Garnish a basic garden tomato sauce with black kalamata olives, Parmigiano-Reggiano cheese and basil leaves. If you’re not a vegetarian, finish this dish with chopped pork, duck or turkey bacon for a salty and crispy flavor.

Read more →