Archive for July, 2009

Traveling Chicken Show

July 25, 2009

The chicks and I have been very busy lately so we took a short break from posting to this blog. We hope to keep at it a little more regularly from now on.

Well, I know I’ve been busy and I guess the chicks have been busy…
laying in the sun.

This past week the girls and I were on the road with the Traveling Chicken Show, as my friend Barbara calls it. The chicks put on a class about raising chickens and cooking eggs for the Garden Interns and Conservation Interns from the Community Design Center on the East side of St. Paul. Cleo and Roxanne helped in our talk about raising chickens, how an egg is formed and how to determine what color eggs a chicken will lay.

Outside of Cleo escaping the fenced-in run, the electricity going out, and rain as we were setting up, it all went smoothly. The chicks loved the attention, especially all the treats they were given.

Some of the interns were brave enough to hold the girls, for many it was their first time holding a chicken. It’s amazing the smiles these chickens bring forth.

(Roxanne being sweet and putting up with it all)

The chicks had help from Barbara along with Cindy and Diane, my fellow Les Dames d’Escoffier members, who taught the interns simple egg recipes they could make at home. The Do-It-Yourself Deviled Eggs made from whatever combination the kids decided to throw together resulted in some crazy concoctions that some of the kids loved and others were not so sure of.

The classic Toad in the Hole recipe was a big favorite. Of course what’s not to like with double-buttered toasted bread surrounding a fried egg?

Finally, the Scrambled Egg Breakfast Wraps were also a hit. Softly scrambled eggs topped with cheese, sour cream and a homemade salsa all wrapped together in a soft flour tortilla. The interns kept wanting to add more serrano chiles to the salsa—we went through lots of chiles and 2 bottles of Chipotle Tabasco Sauce and regular Tabasco Sauce for this recipe. Some like it hot!

It turned out to be a fun afternoon for all, but once it was over Cleo and Roxanne were happy to forgo the limelight and return to their own backyard. They have a lot of sunning to catch up on.

Scrambled Egg Breakfast Wraps

July 25, 2009

Garden Salsa:
½ small tomato
¼ cup chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons coarsely chopped cilantro
Salt and pepper to taste
Hot sauce to taste

1 or 2 eggs
Salt and pepper to taste
½ tablespoon butter
1 flour tortilla
¼ cup shredded cheddar cheese
Sour cream to taste

Combine all the salsa ingredients in a small bowl and set aside.

Whisk the eggs in a medium bowl until frothy. Sprinkle with the salt and pepper. Melt the butter in a small nonstick saucepan over medium heat. Pour in the eggs and cook over medium to medium-low heat, stirring constantly, until the eggs begin to form large curds but are still very moist. Spoon the eggs down the center of the tortilla.

Sprinkle the eggs with the cheese. Top with the sour cream and a couple of spoonfuls of salsa; roll up.

Serves 1

Toad in the Hole

July 25, 2009

1 tablespoon butter
1 slice bread
1 egg
Salt and pepper to taste

Butter both sides of the bread. Cut out a circle in the middle of the bread using a glass. Place the bread, along with the cut out piece, in a nonstick skillet over medium heat. Break an egg into the center hole of the bread and season the egg with salt and pepper.

Cook the bread and egg 2 to 3 minutes or until the bread is toasted and the egg is set on the bottom. Very carefully turn the bread with the egg and the cut out piece of bread over, and cook until the bread is lightly toasted.

Serves 1

Do-It-Yourself-Deviled Eggs

July 25, 2009

1 hard-cooked egg*
1 tablespoon mayonnaise
1 to 2 teaspoons sliced green onions
Your choice of seasonings to taste (use very small amounts to begin with and taste before adding more)
Options: Curry powder, Asian sesame oil, soy sauce, fish sauce, hot sauce, mustard, smoked paprika, chutney, garlic, cheese, lemon or lime, etc.
1 teaspoon chopped fresh herbs (such as cilantro, parsley, dill, tarragon, basil)
Salt and pepper to taste

Peel the egg. Slice the egg in half lengthwise. Gently scoop out the egg yolk and place in a small bowl. Reserve the egg whites. Mash the yolk using a fork until finely crumbled. Stir in the mayonnaise until blended. Stir in the green onions.

Stir in any seasonings to taste, if desired.

Stir in any fresh herbs if desired. Season with salt and pepper to taste.

Spoon the egg yolk mixture back into the egg whites.

Serves 1

*To hard-cook the egg, place the egg in a small saucepan and cover with water. Bring to a boil over high heat. When the water is just starting to boil, turn down the heat until small bubbles form and boil gently for 9 minutes. Immediately place the egg in ice water or very cold water and let sit until cold.