Ingredients:

1/4 Onion, thinly sliced

1/2 Tomato, chopped

4 Eggs

1 oz. Wild Alaskan Smoked Salmon

2 Tbsp Cream Cheese

1 Tbsp Fresh Dill, chopped

Splash of Milk

Olive Oil

Salt & Pepper

1/2 tsp. Capers (optional)

Pinch of Chili Flakes (optional)

Heat oil in a skillet over medium low heat, add onions and sauté until onions are soft and translucent. Add tomato (and if desired chili flakes and capers) and stir. Beat eggs with milk and pinch of salt and pepper. Cut salmon into small pieces and add to pan, toss to coat with oil. Spread everything evenly in the pan then pour eggs over. Cover pan for 3 minutes then remove lid and sprinkle with dill. Dot with cream cheese. Recover and cook 1 minute more then turn off heat. Allow to sit covered approx 3 minutes more until eggs are firm but not dry. If eggs are not set, turn on heat for another minute then allow to sit covered until done.

]]> http://beverlyhillsfarms.com/2013/05/02/smoked-salmon-tomato-and-cream-cheese-omelette/feed/ 0 IMG_0446 beverlyhillsfarms IMG_0446 http://beverlyhillsfarms.com/2013/02/13/kale-chicken-and-smoked-cheese-omelet/ http://beverlyhillsfarms.com/2013/02/13/kale-chicken-and-smoked-cheese-omelet/#comments Wed, 13 Feb 2013 21:01:24 +0000 beverlyhillsfarms http://beverlyhillsfarms.com/?p=2224 ]]> I never tire of eating kale. In fact, even though I know the plant needs some leaves on for photosynthesis to occur so it can make more, I’m often tempted to eat all the leaves off my 3 plants. Patience is indeed a virtue, one which I possess little of. Next year I’ll plant more! This is a delicious, easy omelet. I used organic free-range chicken from Mary’s Farm and herbs and veggies from the garden. My boyfriend insisted tomatoes on the side should be part of the recipe. I explained to him that in most parts of the country you can’t get locally grown heirloom tomatoes in February like you can in Southern California so that wasn’t really an option, but I’ve included them in the photo as a compromise. Enjoy! xJacq
Ingredients:

4 Dinosaur Kale Leaves

1/2  Cooked Chicken Breast, cut into chunks

1/2 Onion, cut into 1/4 inch slices

4 Eggs

2 oz. Smoked Gouda or Cheddar

1 Thyme Sprig

Fresh Italian Parsley

Olive Oil

Splash of Milk

Kosher Salt, Black Pepper, Paprika

Heat olive oil in a frying pan over medium-low heat, add onion and stir to coat. Tear any tough center ribs out of  the kale, chop ribs and add to onion. Sprinkle with a pinch of salt. Allow onions to slowly brown stirring occasionally, about 10 minutes. Chop remaining kale and stir into pan along with chicken and thyme leaves from the sprig. Beat eggs in a bowl with a pinch of salt, pepper and paprika and a splash of milk. Pour eggs into pan, spread ingredients evenly around pan with a fork. Turn heat to medium and cover. Cook for 2 minutes then turn of heat. Allow to sit covered for 5 minutes. Remove cover and sprinkle with cheese and Italian parsley leaves. Re-cover and turn heat to medium for 1 minute. Turn off heat and allow to sit for approximately 3 minutes or until desired doneness. Repeat if necessary. Bon Appetit!

Since I often get ideas about what to cook from just a picture or an interesting listing on a menu, I’ll share for inspiration, if not precise measurements…

From Italy: These are dishes I did not make, but thought I would later since they’re perfect for this blog. Hopefully a picture being worth… will hold true here.

View from Grand Hotel des Iles Borromees in Stresa, Italy

;

Thinly Sliced Raw Zucchini Crostini

Buffalo Mozzarella Caprese on a Stick

Fried Sage, Zucchini, and it’s Blossoms

Warm Barley and Vegetable Salad

Farro and Sun-dried Tomato Salad

White Bean and Sage Crostini

White Peacock in the Gardens at Isola Bella

Martha’s Vineyard: These are dishes I made while on vacation and planned to write recipes for later, but, well…did a lot of this instead…

Happy Feet on Lucy Vincent Beach

Duck Egg Oeufs Brouillés Sautéed Beet Greens, Wild Mushrooms and Cherry Tomatoes

Spiced Couscous, Sautéed Rainbow Chard And Fried Duck-Eggs

BBQ Bluefish, Garlic Chives and Cherry Tomatoes

Edamame, Caprese, Farro, Pickled Beet, And Mixed Green Salads

From home: Just a few more recipes never written…

Looking west towards Malibu

Oven Roasted Short-Ribs

Beet Walnut Quinoa Lettuce Wraps with Feta and Micro Greens

Roasted Chicken With Baby Purple Artichokes and Root Veggies- This is the one I really wish I could remember! I know there were oranges and…maybe port? Or Balsamic? Maybe Za’atar or…Herb d’ Provence? Why didn’t I write it down? Why?!

I feel only a tinge of guilt when looking at these photos. I know the fact that I didn’t write the recipes down right away meant I was simply enjoying the moment too much to do so. There will be plenty more days filled with good food and adventure. I am still holding out hope for the recipes I worked on in Canada so look for those coming soon…or for this post to get a little longer. Jacq

Eze Village

They were so delicious, creamy, different and better than the scrambled eggs I knew and hadn’t known any better but to love. I just had to get the recipe. I began thinking about how to get the concierge to arrange a meeting with the chef before I left. The next day we had breakfast at a neighboring hotel called Chateau Eza and they were equally impressive. The view didn’t hurt either..

Breakfast at Chateau Eza

After an internet search of “french scrambled eggs” I came to realize this is just how they make them over there and it’s incredibly easy. I’m glad I didn’t ask the chef how to make them. He probably would have looked down his nose at me and said in his snootiest French accent “sure and what would you like to learn next? How to boil water?” I found the traditional French recipe and it calls for a double boiler, a sieve and (surprise!) a lot of butter and cream but I’ve played around with making in a frying pan and using half the butter and cream and they are simply perfect and I will never make scrambled eggs any other way again. Ever. I’m so excited for you to try them! Let me know what you think. Xo, Jacq

This recipe can be halved or doubled, more eggs may take a few minutes longer to come together. You can also mix in vegetables like sautéed mushrooms or tomatoes if you like. Just cook them separately and stir them in at the end and make sure they aren’t too hot so the eggs don’t overcook. It’s quite rich so three eggs per person should suffice.

French Scrambled Eggs

6 Organic Eggs
1 Tbsp Heavy Cream
1 1/2 Tbsp Butter
1 tsp fresh Chives (optional)
Kosher or Sea Salt
Fresh Black Pepper

Whisk eggs, cream and a sprinkle of salt and pepper together until well blended. In a nonstick frying pan melt half the butter over medium low heat. Pour in eggs and stir continuously with a flexible spatula or a wooden spoon until small curds begin to form. Continue stirring being sure to scrape the sides and bottom of the pan until eggs are not wet and shiny but creamy like tapioca pudding with small curds. Remove from heat. Cut remaining butter in to small pieces and stir in along with chives, reserving a few to sprinkle on top for garnish. Serve immediately with warm bread and if you like- Roasted Truffle Asparagus. Bon Appetit!

Dinner

I promised more mustard greens recipes, so here is another. This also makes good use of those lovely spring onions which are in season now. It puts a Mediterranean twist on some classic southern flavors. This would also work really well with Swiss chard, collard greens or kale. They are great as an appetizer or served with a salad to make a light meal. They even work at Breakfast with a couple of sunny side up eggs on the side or with scrambled eggs piled on top. I made two versions one with pancetta and one vegetarian (for me!) and though I can’t speak for the meat-eaters, I’m guessing they we’re both equally delicious. I folded the edges of the dough over the vegetarian ones to make little parcels so there would be no confusion and I added a little braid around the edges of the others with extra dough. Both nice but certainly not necessary touches…

Breakfast

Ingredients

Vegetarian

1 sheet Puff Pastry
1/2 medium Onion thinly sliced
1 bunch Mustard (or other) Greens
1/4lb Pancetta diced or 1 Tbsp Olive Oil
1 tsp Balsamic or Apple Cider Vinegar
1 tsp Honey
2 Tbsp Pine Nuts
2 Tbsp Golden Raisins
4 oz. Fresh Sheep’s Milk Feta
1 Spring Onion with top
4 tsp Apple Chutney
Kosher Salt
Black Pepper
Chili Flakes

With Pancetta

Preheat oven to 400*

1.Thaw puff pastry sheet.
2. If you are using pancetta place in a frying pan over medium heat until fat begins to render. If not add 1 Tbsp olive oil to frying pan over medium heat. Add the onions and sauté.
3. Separate center ribs from leaves and chop separately. When onions become translucent lower heat to medium-low and add ribs to pan, cook 2 min then add leaves. Pour vinegar and honey evenly over greens and sprinkle with a generous pinch of salt, pepper and chili flakes. Stir and cook until leaves are all wilted.
4. Cut puff pasty sheets into 4 squares. Score a quarter-inch border around the edge of each square with a pairing knife. Prick the dough inside the border with a fork.
5. Spread 1tsp chutney within the border on each tart. Top with greens, sprinkle with feta, pine nuts raisins. Thinly slice the spring onion bottom, separate into rings and toss with a little olive oil. Sprinkle onion rings on top.
6. Bake for about 25 minutes until the pastry is golden brown. Remove and garnish with diced onion tops

Enjoy, Bon appetit! Jacq

As I mentioned a while back the mustard greens in the garden have been doing very well, so here’s the first of my mustard green recipes. I have a lot of greens to use up so others will be soon to follow. This is sort of a Californian variation on a traditional Mexican breakfast dish. At home we call it “Huevos Ranchos Rivieras”. Dont ask me why. There’s really no good reason. Of course you can use regular Chorizo if you prefer, but why not try the healthier soy version? It’s easily available in most big super markets and pretty much the only meat substitute meat eaters always like. Even my Grandpa who is from Oaxaca likes it just as much as regular chorizo. He even buys it himself! This hearty breakfast is great for weekend brunch on Cinco De Mayo or otherwise or simply as a nice start to a busy workday. Jacq

Huevos Ranchos Rivieras

2 large or 4 small servings

Ingredients

4 Eggs
1 can whole Black Beans
2 extra large or 4 small Corn Tortillas
1/2 package (6 oz.) Soyrizo
1 small bunch Mustard Greens
1/2 medium Onion thinly sliced
2 oz. Shredded Cheddar or Crumbled Cojita Cheese
2 tbsp lowfat Sour Cream
1/2 Avocado
1/2 cup Fresh Salsa
Olive Oil
Kosher salt
Black pepper
Paprika
Cumin
1 peeled Garlic clove
Fresh Cilantro for Garnish

1.Place 1 tbsp olive oil in a pan over medium heat, add onions and stir to coat.
2. Place tortillas in the oven directly on baking rack, turn oven to 400.
3. Heat beans in a saucepan over medium low heat, adding a tiny pinch of salt, pepper, cumin and paprika. Add the garlic clove halved. (remove before serving)
4.Separate leaves and ribs of mustard greens and chop separately. Add ribs to onions and sauté for 1-2 minutes then add Soyrizo and a pinch of salt and pepper then stir. Cook Soyrizo for 4 minutes, add mustard leaves and stir, cooking another 2 minutes till completely wilted. Meanwhile…
5. In a separate pan heat 1 tbsp olive oil over medium heat, crack 4 eggs into the pan, yolks intact, cook egg until whites set but yolks still soft.

To Serve:
Remove tortillas from the oven. They will be crispy at this point. Place on individual plates and top each with black beans, sprinkle with cheese, add a layer of Soyrizo and mustard greens then carefully lay egg on top. (1 for small tortilla, 2 for x-large) Spoon salsa over egg, add a dollop of lowfat sour cream. Top with avocado slices and sprinkle with Kosher salt, fresh cracked black pepper and cilantro leaves.

Buen Provecho!

Ingredients:

6 eggs
1/4 cup grated Parmigiano Reggiano
1 lg bunch Rainbow or Swiss Chard
1 medium Onion
1/4 tsp Herb de Provence
2 Tbs Olive Oil
Pinch of Chili Flakes
Salt and Black Pepper
Italian Parsley for garnish
1 oz. fresh Goat Cheese

Heat olive oil over medium high heat using a 12-inch non-stick oven safe pan, meanwhile cut onion into 1/4 inch slices. Add to oil and sauté for about 5 minutes until onion becomes translucent then lower heat to medium low and stir occasionally. While the onions are cooking chop the stems and center ribs of the chard into half inch chunks and rough chop the leaves separately. Turn on the broiler. When onions begin to get brown and lovely add the stems and ribs and a pinch of salt and stir.

In a bowl beat the eggs, herb de Provence, Parmesan, and a pinch of salt (remember the cheese is salty so just a pinch will do) and fresh ground pepper. Add the leaves to the pan and cook until completely wilted. Pour egg mixture over and sprinkle with a pinch of chili flakes. Bring heat up to medium and cover with a lid. Cook for five minutes remove lid and sprinkle all over with Italian parsley. Dot with dollops of goat cheese and broil for 3-4 minutes until lightly browned and fluffy. (keep an eye on it, things can go from browned to blackened pretty quickly under the broiler.)

Let stand a couple minutes, remove from pan and serve in wedges.

Bon Appetit!

Dressed

Ingredients:

Naked

6 Eggs
1/4 cup grated Pamigiano Reggiano
1 Green Zucchini
1 Yellow Zucchini
1 medium Onion
3/4 tsp Curry Powder
Pinch of Paprika
Kosher Salt and Black Pepper
Fresh Cilantro for Garnish
1 oz. Fresh Goat Cheese
3-4 cups loosely packed Baby Arugula (3 oz.)
1/2 cup Cherry or Grape Tomatoes halved
Good Balsamic Vinegar
Olive Oil
1 tsp Course Ground Mustard

Heat 2 tablespoons olive oil over medium high heat using a 12-inch non-stick oven safe pan, meanwhile cut onion into 1/4 inch slices. Add to oil and sauté for about 5 minutes until onion becomes translucent then lower heat to medium low and stir occasionally. While the onions are cooking, thinly slice the zucchini. Turn on the broiler. When onions just begin to brown and add the zucchini a pinch of salt and black pepper, stir and raise heat to medium.

In a bowl beat the eggs, curry powder, paprika, Parmesan, and a pinch of salt (remember the cheese is salty so just a pinch will do) and fresh ground pepper. When the zucchini get soft and begin to brown, pour egg mixture over and cover with a lid. Cook for five minutes remove lid and sprinkle all over with cilantro leaves. Dot with dollops of goat cheese and broil for 3-4 minutes until lightly browned and fluffy. (keep an eye on it, things can go from browned to blackened pretty quickly under the broiler.) Let stand.

Place arugula and tomatoes in a bowl, sprinkle with a pinch of salt and fresh ground pepper. In a separate bowl whisk 2 tablespoons olive oil 2 teaspoons balsamic vinegar and 1 tsp mustard, drizzle over greens, toss and mound salad on top of frittata.

This is so pretty, I prefer to bring it to the table whole and allow people to serve themselves. Enjoy!- JK

Good Morning Maple Nut Granola

2 cups rolled or old-fashioned oats

1/2 cup walnut pieces

1/2 cup slivered almonds

1/2 cup dried cranberries

1/2  cup golden raisins

3 tbsp sesame seeds

3 tbsp flax seeds

3 tbsp maple syrup

3 tbsp agave

1.5 tbsp walnut oil

1 tbsp turbinado sugar 

1 teaspoon vanilla extract

1/4 tsp salt

1/4 tsp cinnamon

1/16 tsp nutmeg

1/16  tsp chili powder (my secret ingredient, Shhh.)

olive oil cooking spray

Place cranberries and raisins in a bowl and barely cover with hot water. (This is an optional and  nit-picky step, but what can I say? I like my dried fruit plump.)

Preheat oven to 325*, Spray baking sheet with cooking spray. (try PAM organic olive oil spray)

Place all other dry ingredients except the sugar and spices in large bowl and mix together with your hands. In a separate bowl, whisk together the liquids and spices and drizzle over the oat mixture. Toss to coat. Drain the cranberries and raisins and add to the mixture, add the turbinado sugar and toss again. Spread evenly over baking sheet and bake until golden brown, about 30 min, stirring halfway through.

Remove from oven and break up any big chunks. Let cool and serve your favorite way. Store in an airtight container for fresh granola all week long.

Enjoy!-JK