Tag Archives: goat cheese

Chive Blosson Omelette

7 Jun

I made the happy discovery recently that chive blossoms are edible – they taste like chives! They are very pretty, and my chive plant is a hardy soul. It is always one of the first plants to start growing every spring.

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There are a few suggestions for using chive blossoms on the About Food website, and I decided to make Chive Blossom Omelettes for me and my younger sister, who was visiting me for the weekend.

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I used eggs from the heritage chicken program at the University of Alberta Farm, and I purchased the goat cheese at the Italian Centre Shop . I knew it was goat cheese because of the helpful image of a goat on the package.

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I sautéed the chives and chive blossoms in butter…

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…added the goat cheese, folded the omelette over, and let the cheesy goodness melt into the eggs.

It was a gorgeous morning, so we ate outside on our (brand-new-thank-you-to-The-Man-With-Whom-I-Keep-Company) deck.

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We also enjoyed fresh strawberries along with delicious danishes from our local organic bakery, Buns and Roses (complete with roses from my garden).

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I made iced tea with a fragrant and beautiful tea that I bought when I attended a recent art retreat. It was blended especially for the Harvest Moon Cafe in Val Marie, Saskatchewan, by the Banff Tea Co.  The blend is named “Dark Skies” after the dark sky preserve at Grasslands National Park beside Val Marie. The tea is a delightful combination of lavender, rose, and bluepea flowers, lemongrass, horsetail and nettles. It brews up a gorgeous blue-green colour.

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A happy chive blossom breakfast to you!

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All photographs by Marlena Wyman

Chive Blossom Omelette

Ingredients for each omelette:

2 eggs

2 Tbsps. milk

2 Tbsps. butter (divided)

Salt and pepper

2 Tbsps. chopped chives

1 Tbsps. chive blossoms, removed from stems

1 Tbsps. uncooked chive blossoms for garnish

2 Tbsps. goat cheese, crumbled

Preparation:

  1. Sauté a handful of chopped fresh chives and chive blossoms in 1 Tbsp. butter over medium-low heat in a non-stick sauté pan. Remove chives and set aside.
  2. Crack the eggs into a glass mixing bowl and beat them with a whisk until they turn a pale yellow color.
  1. Add the milk to the eggs and season to taste with salt and pepper. Whisk mixture well, beating as much air as possible into the eggs.
  2. Reheat the pan over medium-low heat. Melt 1 Tbsp. butter in pan.
  3. When the butter in the pan is hot enough to make a drop of water hiss, pour in the egg mixture. Cook for up to a minute without stirring or until the bottom starts to set.
  4. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left and the bottom is a light golden brown.
  5. Add the goat cheese and the cooked chives & blossoms cheese in a line across the center of the eggs.
  6. With your spatula, lift one edge of the egg and fold it across and over. Turn off the heat and let the cheese melt.
  7. Plate and garnish with additional chive blossoms.

Posted by Marlena Wyman

 

Food and Friendship

5 Feb

Food and Friendship
I love this kitchen

I once again have to admit something about myself – I am truly The Erratic Cook! I seem to need to be in my messed up little kitchen to pull off some of my culinary masterpieces. Put me in other kitchens even those that are so much bigger and nicer than mine and I am off my game. Although I would absolutely love to have a perfect gourmet kitchen of my own, I realize that it would still be messed up and erratic. This confession brings me to this blog.

My Music Man and I were invited to spend a weekend with our friends Sharon and Greg in their beautiful home. We were pampered with extreme hospitality! What a treat! We have been planning this since summer and finally got together. I had promised them a dinner that the T & A Team would prepare in their awesomely beautiful kitchen and of course blog about it. We enjoyed a weekend of good food, good drink, good conversation, and good music, with these good friends. They treated us so well we considered not leaving.

Our hosts

Did I say beautiful? I mean extraordinary home. So nicely designed and the kitchen OMG!!! I have mentioned previously how tiny my kitchen is so imagine my excitement when I knew I could come and cook in this huge and organized gourmet kitchen. I felt a little overwhelmed by the beauty of it, and kinda forgot what I was doing at times, or it might have been the wine…but I could seriously get used to it, in fact I think I could cook better once I got used to all that space and the awesome appliances. Two ovens can you imagine! OMG what a treat!!

Me and my Music Man rockin the kitchen

Anyway, I could go on and on but I will give you the menu – no recipe this time just the menu of the dinner we prepared:
Salad of Roasted Beets on Arugula with almonds and goat cheese.

Salad

Main course – A Variation of Surf and Turf;
BBQ’d locally raised organic grassfed beef – New York Strip topped with Blue Cheese Butter and/or Sprinkled with Steak Spice.
and
Baked Steelhead trout seasoned with Turkish Baharat and lemon zest
Turf and surf

Side of Roasted baby potatoes seasoned with Herbes de Provence

Calabrese bread with olive oil and balsamic vinegar for dipping

We didn’t have room for dessert but it would have been chocolates and blood orange slices.
Plated

So, I experimented a bit and strayed from what I usually do with this meal. Some changes – good, some just ok. You gotta experiment right? My friends were receptive guinea pigs.

1. Lesson learned – Only buy the baby arugula, I couldn’t find the organic wild baby arugula I usually get and the salad just wasn’t the same, and I forgot to throw in the orange bits – makes it juicier. (I will blog this recipe another time)

2. This was the first time I used the Turkish Baharat on the fish, it has a lovely flavor, I just didn’t sprinkle enough on.
Turkish Baharat Ingredients: black pepper, paprika, cumin, coriander, cloves, mint, rose petals, nutmeg, cinnamon, cardamom.

3. BBQing in the winter is a challenge anyway and BBQing grassfed beef presents even a bit more of a challenge as it generally cooks 30% quicker. I enjoy my steak medium rare so I usually undercook it afraid of ruining it, then end up putting it back on! However, Greg has a handy little gadget that sends the temperature and doneness of the beef to your phone! Isn’t technology great! I gotta get one of those!

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4. Note to self: Never forget to use garlic! Garlic is one of my always go to items, and I forgot it… oops.

Blame it on too much wine or too much sparkling conversation, whatever, we all enjoyed the meal, it was tasty, but next time I really need to cut loose in that beautiful kitchen and bring my erratic cook out and wow them with a bigger and better masterpiece! If they will let me… Thank you so much Sharon and Greg for such a wonderful time. When an opportunity to spend time with good friends comes along you gotta take the time and enjoy! Our lives get crazy busy, but enjoying a weekend like this is what it’s all about.
Sharon and Greg

The wine:
We enjoyed these two reds

The wine

Township 7 Merlot/ Cabernet Savignon
Châteauneuf-du-Pape

Music choices:
My choice – usually I chose a food related song this time it is a friend related song
I like The Gipsy Kings version of You’ve Got a Friend in Me

My Music Man’s choice
Hot Tuna – Keep on Truckin

So until next time
The Erratic Cook

Spring Greens with Maple Balsamic Vinaigrette

23 Jul

It’s probably about time I do a write-up about the first recipe that graced our blog.

This is my go-to-salad. My co-worker/friend, Maria, introduced me to this salad years ago. Her husband, Rob (he was her boyfriend at the time) and her, so kindly invited me over for dinner one late evening as I was leaving university. They made this salad along with lasagna, which happens to be some of the best lasagna. It’s a recipe that Rob’s Mom makes. Wish I was privy to the recipe. At least I am privy to this salad recipe, but I guess it’s not privy anymore if I’m sharing it with the world. This salad is to die for! Such flavour in the dressing and the contents of the salad are very well paired.

I often make this salad when I have people over and they all salivate over it. Trust me, it will be your go-to-salad too!

 

Yields: 8 servings Time:   15 minutes

Salad
12 cups spring greens
1/2 cup goat cheese (or feta)
3/4 cup pecans or sliced almonds
1 cup fresh strawberries, sliced
1/2 cup Craisins (optional)

Vinaigrette
1 tbsp maple syrup
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 clove garlic, crushed
1 tbsp sesame oil
1 tsp pepper
1/2 cup olive oil

To prepare salad, place spring greens in large salad bowl and place goat cheese, pecans, strawberries, and Craisins (optional) on top.

To prepare the vinaigrette (best prepared the day before), mix together all ingredients except olive oil until well blended. Add oil in a slow, steady stream until mixed. Serve dressing on the side.

Source:            Whitewater Cookbook
Restaurant:     Fresh Tracks Café, Whitewater Ski Resort, Nelson, BC www.skiwhitewater.com

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