Recipes

Beluga Lentils with Poached Eggs

Serves 2-4
Cook time 35 minutes
Allergy Egg
Dietary Vegetarian
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Serve Hot
Gorgeous black lentils with slightly runny golden eggs say yummy brunch, lunch, or supper! For a step by step look at poaching eggs, see http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/

Ingredients

  • 4 Large fresh farm eggs (good eggs taste better!)
  • 1 cup Beluga lentils (get 'em at Ratto's)
  • 3-4 cups stock (vegetable or chicken)
  • 2 bay leaves
  • kosher salt & pepper
  • Ratto's Extra Virgin olive oil
  • 2 tablespoons chopped parsley
  • 2 cloves garlic (minced)
  • 1 pinch red chili flakes
  • white vinegar

Directions

Step 1
Rinse lentils well.
Step 2
In a sauce pan, gently saute garlic in olive oil over medium heat.
Step 3
Add lentils, stock, and bay leaves. Bring to a boil on high heat, then back down to a simmer. Cook until tender but not broken down, about 25-30 minutes. Be sure to watch the evaporation rate, and add water or stock if needed.
Step 4
Remove lentils from heat. Season with salt, pepper and red chili flakes.
Step 5
Cook eggs: If you are lucky to have a poached egg pan, fill bottom with water, bring to a boil, season cups well with olive oil, crack eggs in, cover and cook for 3-4 minutes, as you like. Carefully remove cups from pan. If you do not have a poached egg pan, bring a few cups of water to a boil in a saucepan. Lower the heat to just below a simmer. Add a dash of vinegar, stir with a whisk, and crack egg into vortex. Let it cook for 3-4 minutes and remove with a slotted spoon. Drain the eggs on a paper towel.
Step 6
Serve a scoop of lentils with a slotted spoon to drain any existing liquid. Top with an egg or two, parsley, kosher salt and freshly cracked pepper. This would be lovely with steamed asparagus and good bread or polenta.

Red Onion & Fennel Tart with Walnuts, Chevre and Fennel Pollen

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Region French
This delightful tart has a tender, flaky crust and intense spring flavors.

Ingredients

  • 1 stick unsalted butter (very cold, chopped into pieces)
  • 1-1/2 cup unbleached white flour
  • 1/2-3/4 cup ice water
  • 2 red onions (thinly sliced)
  • 1 Large fennel bulb (trimmed and thinly sliced, fronds reserved)
  • 1/2 cup walnuts (lightly toasted and chopped)
  • 1/4 cup Chevre
  • Balsamic vinegar
  • Ratto's extra virgin olive oil
  • pinch red chili flakes
  • salt & pepper
  • 1 tablespoon fennel pollen (available at Ratto's)

Directions

Step 1
Preheat oven to 425.
Step 2
Make crust by pulsing together the flour, butter, and a pinch of salt until crumbly. Slowly pour in the ice water and pulse until the dough just forms.
Step 3
Gently roll out dough on a clean, floured surface. Lay in a sheet pan- it needn't look neat & tidy- and let rest in the freezer for 15 minutes.
Step 4
Saute onions & fennel with some salt in olive oil slowly until very tender and caramelized, about 15-20 minutes. Add chili flakes, pepper, and a hearty dash of vinegar. Cook a little longer.
Step 5
Remove the dough from the freezer.
Step 6
Lay out onion mixture on the rolled out dough, leaving an inch on the edges. Sprinkle on toasted walnuts and Chevre, plus some fennel fronds. Wrap edges around tart to enclose like a galette.
Step 7
Bake for 30 minutes or until lightly browned.
Step 8
Sprinkle with fennel pollen right before serving.

Brandade Souffle

Serves 4-6
Prep time 8 hours, 30 minutes
Cook time 30 minutes
Total time 9 hours
Allergy Egg, Fish, Milk, Wheat
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Gourmet, Serve Hot
These yummy delights take a few more steps than you might on a week day, but are well worth the planning.

Ingredients

  • 1-1/2lb salt cod (soaked in cool water for 8 hours, changing water once)
  • 2-3/4 cups milk
  • 1-1/4 cup Rattos' extra virgin olive oil
  • 3 Large eggs (separated)
  • 1/2 cup panko breadcrumbs
  • salt & pepper
  • butter for ramekins

Directions

Step 1
Preheat oven to 400.
Step 2
Put rinsed cod in 2 cups of the milk, bring to a boil, and simmer for 2 minutes. Drain cod on a paper towel, discard milk.
Step 3
Scald remaining 3/4 c milk, set aside.
Step 4
Heat 1/4 cup olive oil in a skillet. Add cod when smoking hot, sauté gently for about 5 minutes until fish is dried out.
Step 5
Transfer cod from the pan into a food processor and shred it. Alternately, shred with a fork.
Step 6
In a mixer, whip egg whites until stiff peaks form.
Step 7
Alternately add scalded milk, the remaining cup of olive oil, and the egg yolks to the food processor and pulse after each addition. Add breadcrumbs, salt & pepper.
Step 8
Transfer batter into a mixing bowl, and gently incorporate whipped egg whites with a rubber spatula.
Step 9
Pour batter into buttered ramekins. Bake for about 20-30 minutes until puffy and lightly browned.
Step 10
Serve souffles immediately in the ramekins or out, and definitely with a zesty sauce.

Kraut Rocks! Quick Pickled Red Cabbage

Serves 4-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Condiment, Salad, Side Dish
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Region German
This crisp kraut is a quick alternative to fermented sauerkraut, and is a delicious use of red cabbage.

Ingredients

  • 1 head red cabbage (Thinly sliced)
  • 1 shallot (finely chopped)
  • 1/2 cup red wine
  • 3 tablespoons Vinagre de Banyuls ((Sherry vinegar can be substituted))
  • 3 tablespoons Ratto's Olive Oil
  • 1 teaspoon caraway seeds
  • 2 tablespoons brown sugar
  • Small salt & pepper

Note

Feel free to experiment with spices. We love the pure caraway flavor, but you could easily change this up for a little more flair.

Directions

Step 1
Combine all ingredients except cabbage in a saucepan
Step 2
Bring to a boil, then simmer and reduce for about 3 minutes
Step 3
Pour hot dressing over cabbage in a bowl & toss
Step 4
Serve immediately or save for later

Sweet Potato, Mushroom & Chevre Frittata

Serves 4-8
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly
I make a frittata every Saturday morning with whatever leftovers are in the fridge. Good eggs make a good frittata. Serves 4 as a main or 8 as a starter. Try it with a crisp Sauvignon Blanc or White Bordeaux.

Ingredients

  • 5-8 sweet potatoes
  • 1 handful brown mushrooms (wiped clean with a towel)
  • 6oz Cypress Grove chevre
  • butter
  • Ratto's Extra Virgin Olive Oil
  • fresh sage, rosemary & thyme (stems removed)
  • 10 Large organic eggs

Directions

Step 1
Preheat oven to 400
Step 2
Slice potatoes lengthwise into large wedges. Toss with olive oil, herbs and salt
Step 3
Slice potatoes lengthwise into large wedges. Toss with olive oil, herbs and salt
Step 4
Roast potatoes in a cast iron skillet, tossing occasionally, for about 30-40 minutes. This can be done well in advance and the cooked, cooled potatoes can be refrigerated for a few days until use.
Step 5
Roast potatoes in a cast iron skillet, tossing occasionally, for about 30-40 minutes. This can be done well in advance and the cooked, cooled potatoes can be refrigerated for a few days until use.
Step 6
Meanwhile, chop off stem (you can reserve for soup stock!) and slice mushrooms. Saute in butter and fresh thyme until just browned and tender.
Step 7
Roughly chop roasted potatoes.
Step 8
Crack and beat eggs. add salt & pepper.
Step 9
Crack and beat eggs. add salt & pepper.
Step 10
Using a 10" cast iron or other ovenproof skillet, bring to heat on the stovetop until quite hot. Add butter &/or Olive oil, potatoes and mushrooms. Add eggs all at once and dab the Chevre all over the top.
Step 11
Place in the hot oven for about 20 minutes, or until cooked through & bubbled up.
Step 12
Carefully take pan out of the oven, and keep an oven mitt on the handle so you remember it is hot! Oh the burns I have gotten…. .
Step 13
Slide onto plate or just eat from the pan. Sliced in wedges is a nice way to serve it.