• 1 cup buttermilk* (see note below)
French Layered Baked Omelette
(with spinach, tomato and cheese)
1 lb spinach
7 Tbs olive oil
2 cloves garlic – minced
1 lb fresh tomato*
pinch fresh thyme
few large basil leaves
9 Tbs heavy cream
3 oz Gruyere cheese
ground white pepper
Preheat oven to 350F
Preparing Spinach: Lightly sauté garlic & spinach w/ 3 Tbs oil and coarse salt. Set aside to cool.
Preparing Tomatoes: Blanch tomatoes in boiling water for 10 seconds the plunge in to cold water. Peel tomatoes, cut in half and press out water and seeds. Chop coarsely. Sauté tomatoes in 2 Tbs oil with thyme, basil and salt. Cook over high heat until water has evaporated. Set aside to cool. Set out three 1-quart bowls. Bowl # 1: Mix 3 eggs with 3 Tbs cream, cooked drained tomatoes, salt and pepper. Bowl # 2: Mix 3 eggs with 3 Tbs cream, 3 oz grated Gruyere cheese, salt and pepper. Bowl # 3: Mix 3 eggs with 3 Tbs cream, cooked drained spinach, nutmeg, salt and pepper.
Assembling: Note: You will need a 7-8 cup pan and a larger one to set it in. Oil the 7-8 cup pan. Pour Bowl #1 in to pan, set pan in larger pan of water (water should go half way up the sides of inner pan). Bake for approx 15 minutes until eggs are very lightly set. Gently pour Bowl #2 over first layer and return to oven for approx 15 minutes. Gently pour/spoon Bowl #3 over top evenly. Return to oven for approx 20 minutes.
Removing and serving: Let cool in its water bath for 15 minutes. Slip a knife along the edges. Set a large plate over the pan, then very carefully flip it upside down to release the omelet. Egg dish should come out as a smooth, colorful custard. Dish can be served in
wedges or slices.
* You may also use canned chopped tomatoes
Adapted from a recipe in Roger Verge’s Cuisine of the South of France by Roger Verges
2 cups, packed, grated raw potato* ½ tsp salt
1 egg, beaten ¼ cup grated onion
Heat oven to 400º. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes brush the crust with a little oil to crispen it.
* you can use parsnips in addition or in replacement
1 heaping, packed cup grated cheddar cheese 1 medium cauliflower, cut in to small flowerettes
1 medium clove crushed garlic 1 cup chopped onion
3 Tbs. Butter ¼ tsp. Thyme ½ tsp. Basil ½ tsp. Salt paprika
Beat together: 2 eggs ¼ cup milk
Saute onions and garlic in butter and salt for 5 minutes. Add herbs and cauliflower, cover and cook for 10 minutes, stirring occasionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the eggs and milk mixture over the top and dust with paprika. Bake 35-40 minutes – until set.
Cauliflower Cheese Pie from Moosewood Cookbook by Mollie Katzen
Submitted by Rosa
Ingredients: (Use locally-grown!)
5 potatoes (substitute chokes for half or more of the potatoes)
1 tsp salt
¼ tsp pepper
¼ – ½ cup all-purpose flour or gluten-free flour mix
Oil for frying
1. Grate the chokes and potatoes, immersing them in water as you go (this prevents discoloration from oxidation).
2. Dice onions very fine; using a food processor is best.
3. Drain both the onion and the potato/choke gratings: wring out the excess water (I use a clean dish cloth).
4. Begin heating the oil in a large, deep frying pan over medium-high heat.
5. Put choke/potatoes, onion, eggs, salt, pepper, flour (and herbs if you want them) into a bowl and mix well.
6. Take ½-1 cup size amounts of the mix and form into balls or patties; carefully drop into the hot oil. Flatten.
7. Fry for several minutes on each side until golden brown and cooked through. You want a nice crispy crust that holds together.
8. Remove from oil and drain on rack or paper towels.
9. Keep warm in the oven until all are fried.
10. Serve with home-made local island applesauce or a nice yogurt (or sour cream) and herb dip. Yum!
from Sandy Strehlou