Writing about the food I love has been a pretty incredible journey, and one of the best things about blogging is the community of other bloggers, food writers, and food eaters out there. So I was thrilled to receive an invitation to a fantastic dinner party with some of my very favorite foodies. The lovely Veronica hosted on her roof deck overlooking the city, and the guest list included an intimidating mix of old friends (Kimberley and Barb), new ones (Kasey), and bloggers and foodies I’d long admired but never met (Cathy, Nicole, Sarah, Yossy, Kate, Diana, Sarah, Kristin, and Laura). I wanted to bring a dish, and needed to make something good. read more »
Green garlic, otherwise known as young or spring garlic, is now available at local markets. It’s one of many springtime garlic variations–garlic chives and scapes being others. Milder than its full-grown counterpart, spring garlic can be used anywhere you might add garlic or onions. Because it’s more mild than garlic, green garlic can play a mellow role in spring-friendly raw garlic dishes like pesto. read more »
This recipe requires a bit of willpower, which can be hard to muster in the morning. Slow-cooking eggs allows them to undergo a delicious and sophisticated transformation. As the eggs slowly cook, they take on a silky texture, and a smoky, caramel-y flavor.
Add some late spring flavor, such as goat milk ricotta, diced garlic scapes, and green onions, serve with crispy buttered toast, and you have breakfast. Total fortification against yet another rainy day.
As ever, feel free to swap out anything but the eggs and butter. If you don’t have cream use milk, and use whatever herbs or bulb/bulb-derivatives you happen to have around. The main thing is the time.
Slow Scrambled Eggs with Garlic Scapes and Spring Onions
5 large eggs
1/4 cup cream
2 tablespoons butter
1/2 teaspoon salt
2 garlic scapes, diced
1 spring onion, diced with several green strips reserved for garnish
3 tablespoons ricotta
2 tablespoons parmesan
In a large bowl whisk the eggs for a little bit. Then add the cream and a reasonable amount of salt. Whisk the ingredients well, in a circular motion. Meanwhile, in a medium-sized skillet turn the heat to low, and after several minutes add the butter.
Once it the butter is bubbly and fragrant, slowly pour the egg mixture into the skillet. Scatter the garlic scapes and onion over the egg liquid, give a brief stir, and wait. Using a wooden spoon, gently stir the mixture every so often. After 10 minutes slight ribbons will begin to form, keep waiting and stirring gently. Add several dollops of ricotta, and gently fold in.
After 25 minutes large curds should begin to form, stir keeping the egg from sticking and wait for the eggs to arrive at your desired consisency (somewhere between 30 and 40 minutes total cook time). Just before you pull the eggs, check the salt, give a few twists of pepper, and scatter in the parmesan. I usually pull them when they have just stopped seeming soggy as it would be a shame to overcook these. Serve on a warm plate with onion strips or herbs for garnish.