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Make it Egg-stra Special W


ith new ways to use the extras from summer gardens addressed last month, we thought we would help you out with all those busy hens. Eggs are one of the most versatile foods, creating savory and sweet dishes per- fect for any time of day.


Eggs Florentine 9 eggs 1 pint cottage cheese 1 cup grated Swiss cheese 1 cup crumbled Feta cheese 4 tablespoons soſt ened butter 2 cups chopped spinach (fresh is best, if using frozen be sure to thaw and drain completely) 1 teaspoon nutmeg Sautéed red or yellow peppers to garnish (op- tional)


Whisk eggs slightly, add cheeses, butter, and nutmeg and mix well. Stir in spinach. Pour into greased ramekins or 9x13 glass casserole dish. Bake at 350 degrees for 30-40 minutes. Serves 8.


Spanish Tortilla 3 teaspoons extra-virgin olive oil, divided 1 small onion, thinly sliced 1 cup precooked diced red potatoes 1 tablespoon chopped fresh thyme 1/2 teaspoon smoked paprika 6 large eggs 4 large egg whites 1/2 cup shredded Jack cheese 3 cups baby spinach, roughly chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper


Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 min- utes. Add potatoes, thyme and paprika and cook for 2 minutes more. Lightly whisk eggs and egg whites in a large bowl. Gently


stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over me- dium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center). To fl ip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.


Chocolate Custard 1 cup whipping cream 1/3 cup milk 6 ounces high-quality semi-sweet chocolate, chopped 4 egg yolks


Place cream and milk in heavy 2-quart saucepan. Cook over medium-high heat 2-3 minutes, stirring occasionally, until mixture just comes to a boil. Immediately remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks in large bowl just to blend. Gradually whisk warm chocolate mixture into beaten yolks. Return choco- late mixture to same saucepan. Cook over medium heat 8-10 minutes, stirring con- stantly, until mixture thickens and just begins to bubble. Do not boil. Pour custard evenly among 6 (3-ounce) custard cups. Cool completely. Cover; chill 1 hour.


July 2013 - 15


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