Potato, Pepper, and Feta Egg Bake
- At September 2, 2009
- By megan
- In Eggs, Feta Cheese, Peppers, Potato, Savory Spice Shop
0
Local potatoes and peppers make this dish delicious. This is like a mix between a frittata, spanish tortilla, and casserole.
Ingredients:
- 1 pound potatoes ( I had red, pink, and gold)
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 3 fire-roasted poblano peppers, chopped
- 1/4 cup olive oil
- 8 large eggs
- 1.5 cup crumbled feta cheese
- 2 cups veggie broth
- 2 TB Worcestershire Sauce
- fresh ground black pepper
- Aleppo pepper (www.savoryspiceshop.com)
In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.
In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.
When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.
Grilled Veggie Skewers
- At August 30, 2009
- By megan
- In Grilled, Hazel Dell, Maple, Mushrooms, Peppers, tomatoes
- 0
Fresh from the farm to the table. Heirloom tomatoes, green pepper, and Hazel Dell mushrooms on bamboo skewers. Marinated in:
- 2 TB maple syrup
- 1 TB olive oil
- 2 cloves finely chopped garlic
- 1 TB soy sauce
Grill for a few minutes, turning them at least once. Don’t let all of the tomatoes burst! A perfect summer meal.
Spicy Grilled Eggplant Open-Faced Sandwhiches
- At August 25, 2009
- By megan
- In Eggplant, Grilled, Leftovers, mozzarella cheese, Peppers, Sandwich
- 1
I had some left-over Fra Diavolo Sauce, so I put it to good use on these open-faced eggplant sandwiches. I served these
with green peppers and walla-walla onions, which I tossed in olive oil, salt, and pepper, and grilled for a few minutes.
For the sandwiches:
Peel and slice an eggplant into 1/4 inch thick rounds. Sprinkle with sea salt and let them exude excess water for a few minutes. Soak this up with a paper towel, flip them over, and repeat on the other side. Then brush them with a little olive oil, and grill for 5 minutes on each side.
Slice some ciabatta bread and grill for a couple minutes on each side. Then assemble the sandwiches- ciabatta bread, fresh buffalo mozzarella cheese, grilled eggplant, and sauce. Superb.
Fire Roasted Pepper Fra Diavolo Sauce
Ollin Farms had some fire-roasted peppers, and though I am uncertain which type of pepper I bought (Anaheim? Poblano?) I am certain this sauce turned out to be delicious.
Ingredients:
- 5 cipollini onions, finely chopped
- 1/2 cup red wine
- two 28 oz cans tomatoes (diced or whole peeled)
- 4 whole fire roasted peppers- seeded and chopped
- 5 cloves garlic, minced
- 1 TB raw sugar
- Basil- 2 TB dried, or 1/2 cup fresh, finely chopped
- Fresh ground black pepper
- 1/4 cup olive oil
Put the chopped onions in a large pot. Turn the heat up to medium high, and when you hear them beginning to sizzle, add the wine and stir. Let this cook for 5 minutes or so and then add the tomatoes. Mix well. When this starts to bubble, add the peppers. After a few minutes, add the garlic and sugar and drop the temperature down to simmer. Let the sauce simmer for 30 minutes or so. Make sure you break up any large pieces of tomato, especially if you added whole peeled tomatoes rather than diced.
After 30-40 minutes, add the basil and freshly ground pepper. Turn off the heat and let the sauce sit a few more minutes. Finally, stir in the olive oil and it is ready to serve.
I served mine with my Caramelized Cipollini Calzones.
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