Happy Monday, everyone! I’m coming to you today from our second-floor craft room/office/guest room. As hoped, I was able to make some serious headway organizing and revamping it over the weekend. Now I actually know right where my floral crafting supplies, glue tubes, paint brushes, rubber stamps, gift bags, wrapping paper, journals, craft books, scrapbook paper, stationary, and so much more are! Glenn made a gorgeous shelving unit for corralling everything in and, once the rest of the room is all tided up and presentable, I’ll share some images with you here. I love finally getting to a project that’s been driving me mad for some time. Move things around, tidy them up, and it’s like you’ve got an entirely new house, relocation not required.
My mom is downstairs playing with Huxley. With the new book, I’ll be needing some in-home care for the little guy once a week, so that I can have time to write the new book and work on recipe development without repeated requests of “Mama, come play in the cave?” (Huxley has a “cave” Glenn built into the attic space in his bedroom, done up with fur pillows, “cave”-dwelling stuffed animals, and faux rock motif paint on the walls) or “Can I go to my sandbox?” distracting me from the task at hand. Since Huxley is just as smitten with his “Gigi” as she is with him, it’s a win-win. Loving attention and direct playtime; can’t beat it.
This weekend was pretty quiet, just like I like it. That first image is of the “snow” that fell. I swear it looked fierce when it was happening. Soon as the sun fully crested the ridge behind the house, though, it was gone. Ephemeral beauty, at it’s best. Otherwise, there was much egg-eating happening (Glenn is the king of the “strata frittata”, his creation, and he’s been working on soft-boiled eggs with great success). I’m the kind of gal that like greens for breakfast, so we enjoyed eggs with broccoli as well as with creamed spinach this weekend. So good . As long as our flock keeps laying, we’ll keep getting creative with means of eating their offerings! And as evidenced from that pillow shot, there was ample time spent cuddling, hiding, and giggling. Perfect for weekends, or anytime!
Here’s wishing the week ahead is filled with health and happiness for you and yours!
A while back, I showed another of Glenn’s Strata Frittatas, and several of you asked for that recipe. Here it is, way overdue, but just as good as ever!
Collard Strata Frittata
For the eggs
-12-16 large eggs
-3-4 ounces of milk
-A couple pinches of salt
-A few grinds black pepper
-A dash of hot sauce
-Butter for the pan
-A tablespoon of dried herbs of your choice
-6 ounces grated melting cheese of your choice
-2 ounces grated Parmesan cheese
For the greens
-2 tablespoons olive oil
-1/2 onion, diced
-2 cloves garlic, minced
-1 bunch collard greens, cleaned, stemmed, and chopped into small pieces
-1/2 cup wine (white or red)
-1/2 cup chicken or vegetable stock
For the garnish
-A couple tablespoons of chopped, roasted red pepper
-A couple tablespoons of parsley or cilantro
Cooking the greens
1) In a non-reactive pan, such as stainless steel, saute 1/2 onion in olive oil, for about 10 minutes, until they start to brown a little.
2) Stir in the minced garlic, and cook for another minute.
3) Add the greens, and stir well.
4) Cook the greens for 2-3 minutes, stirring occasionally.
5) Add the wine and stock, as well as a pinch of salt and a few grinds black pepper.
6) Cook the greens, stirring occasionally, until all of the liquid has evaporated, then remove from heat and set aside.
Cooking the first layer of eggs:
1) We used a Lodge, square cast iron griddle pan for the eggs, but any large oven-safe pan will do.
2) Whisk half of the eggs, half the milk, a pinch of salt, a few grinds of black pepper, and hot sauce (if desired).
3) Heat the pan/griddle to medium-low.
4) Melt 2-3 tbs of butter in the pan, making sure to cover the entire inner surface.
5) Pour in the egg mixture.
6) Sprinkle half the dried herbs evenly over the top.
7) After about 5 minutes, when the eggs start to set a bit, remove from heat.
8) Place under the broiler for a couple minutes, till the eggs are almost set.
9) Remove the eggs from under the broiler and cover them with the melting cheese (not the Parmesan).
10) Place back under the broiler, just till the cheese is mostly melted, then remove from the heat.
11) Let the eggs cool for a few minutes, then invert them onto a platter.
12) Using a second platter, invert them again, so that they are cheese-side up.
Cooking the second layer of eggs:
1) Whisk the remaining eggs and milk with salt, pepper, and hot sauce if desired.
2) Butter the pan/griddle again, and add the egg mixture.
3) Sprinkle the remaining herbs across the top.
4) Cook for a few minutes, till the eggs start to set a little.
5) Grate half the Parmesan on top, and place under the broiler.
6) Cook until the eggs are fully set.
7) Remove from the heat and let the eggs cool for a couple minutes.
8) Spoon the greens evenly over top the eggs on the platter.
9) Invert the second layer of eggs on top of that.
Garnishing and serving:
1) Grate the remaining Parmesan on top, and sprinkle the red pepper and chopped parsley or cilantro across the top.
2) A pizza cutter works great for cutting it up into individual portions.