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Herbed Chèvre & Fresh Corn Frittata

I have written about the ease and flexibility of making frittatas a bunch in the past, but a few I made recently with fresh corn seemed timely so they grab a spot on a Wine & Dine Wednesday post.

Both in Seattle and Ghent, we have had some awesome corn on the cob this past month. Often we will have an ear left over so this is where it comes in super handy. Using up what we have in the fridge before we head back to one place or another is always part of my plan. Last Thursday night we had a piece of herbed chèvre in the fridge and eggs in the egg trays. Along with a piece of baguette, some salad greens and a glass of wine and dinner was served.

Crack 5 eggs into a bowl, add a splash of milk, along with a few pinches of salt & pepper. Whisk. In a non-stick pan add a bit of butter to coat. Over low heat add the egg mixture. Before it has set, add the corn kernels you have cut off the cob, scattering then around the eggs. Same with the herbed chèvre that you break apart and dot pieces here and there. The eggs should still be undercooked in the middle but the sides have just begun to set. Take the pan and put it under a broiler. Do not walk away as you want to stay with this to the end. The frittata will start to puff up from the intense heat. Just what you are wanting! Make sure you have on an oven mitt as you move the pan around a bit so it cooks evenly. Once the eggs have fully set, you are ready to dine. We enjoy these equally for breakfast, lunch or dinner. Super versatile. Enjoy!



 

 

Ted’s Tip No. 194

A frittata can include everything ‘but’ the kitchen sink, as I like to joke. They are the perfect dish to use up bits of leftovers, like potatoes, onions, ham, and small bits of cheese. Savory in every way.



 

 

Ted’s Tip No. 103

The simplicity and beauty of the egg. When a recipe calls for an egg or eggs, leave them on the counter to take off the chill from being in the fridge. Plus you get the extra added bonus of being able to visually enjoy them in the process while you cook away.



 

 

Put An Egg On It

The beautifully glorious simplicity of the egg. If you have some at the ready in the fridge, a meal is but a few simple steps away. Poach it, fry it, prepare it however you see fit–then set it atop asparagus, pasta, or a sandwich for a truly satisfying meal any time of day.



 

 

Baked Eggs in Cream with Chives

Our friend Jewel made these for us last week when Heather & I were staying with her on our visit. I could not wait to get home and make these for Mister Sive. We had them the other eve. I love having eggs for supper! Our friend Peg gave us these dishes for Easter, so it was a meant to be recipe. Jewel first saw it on the blog Frolic. It could not be easier and is really quite divine.

Turn oven to 350 to heat up while you get things ready. Butter a small ramekin or dish that is ok for the oven. Jewel took it out of the dish and plated her version, I served mine right in the dish. Truly, either way is fab. She cooked one egg, I did two. To the dish add 2 tablespoons of cream for each egg used. Then break open the egg or eggs on top of the cream. Add salt & pepper. Then snip a good amount of chives atop the eggs. Then off it goes to the hot oven for 10 to 15 minutes, depending on how done you like your eggs. Seriously, how easy is that? We both served it with hearty seeded toast and roasted broccoli. Perfect really for any time of day.



 

 

A Good Yolk

Funny how a recurring theme can start to happen in the matter of a day. Dining in San Francisco has always been one of favorite things in this divine city. The humble but glorious egg yolk the recurring theme on my culinary adventures. Above on pasta at Zuni Cafe and below on prime beef tartare at Wayfare Tavern. Breaking open magically creating this most amazing sauce. Natural beauty.



 

 

Ted’s Tip No. 59

20160321-080303.jpg The very freshest eggs are not always the easiest to peel when making hard boiled eggs. As we head into deviled egg season, buy your eggs 5 to 7 days before you need to use them for a much easier time peeling.



 

 

Ted’s Tip No. 55

20160215-060343.jpg For a quick and filling meal to start your day, soft boil an egg, breaking it open over a waiting bowl of cut up buttered toast. Salt & pepper liberally. Breakfast is served.



 

 

Best Easter & Passover Wishes

20150405-051603.jpg From all of us at Watson Kennedy–sending you all the best Easter Sunday wishes! May your day be filled with family/friends, good food, laughter, deviled eggs and a chocolate treat. Or two. Sending also happy Passover wishes. Whether you are celebrating on this day, or not, I hope it is a glorious one for you in your part of the world.
Much love from Seattle,
Ted2+B



 

 

Beauty In a Carton of Eggs

20140905-053916.jpg I am often struck by the simple beauty of simple things that fill our day. I marvel in them often, finding it really helps to slow down the moment and makes me ever present in it. All from a carton of eggs, you ask? Yep. Just the other day I opened this up and was just taken with them–all the slight color & size variations. They say we eat with our eyes first. So true. My point with all of this really is we have to eat to stay healthy. We might as well nourish our soul in the process and enjoy the visual of our food too. I left these out on the counter from the very beginning of the cooking process, working with them last, so I could gander at them throughout. Their singular beauty catching my eye as I worked away making a meal.