Monday, 5 July 2010

Steak, Frittata, Jam

The eat local season is upon us on the Palouse! This weekend we fired up the grill for grass-fed sirloin steaks from Maple K Highlands in Colfax. We've got an 1/8 in the freezer. I also used our own eggs, with kale from Affinity Farm that I got from the farmers market to make a big frittata to satisfy the vegetarian in our family. (It's not me!) Then, the local peaches arrived so after slurping a couple down I had to make jam. It was scrumptious for breakfast this morning on my Panhandle bread toast, made from our local Shepherd's Grain flour, and washed down with the raw goat milk I get from my goat share.

I encourage you to make jam frequently in small batches, which is much less intimidating and overwhelming. I made four 1/2 pints this morning in a couple of hours. It was about a dozen peaches, that's all! Use a Ball blue book for directions or the USDA's complete guide to canning, which is available for downloading on the web. Always make sure to follow recipes and canning instructions no more than 10 years old.

Kale and Caramelized Onion Frittata

1/2 white onion, diced
1 bunch kale, stemmed, chopped
1 dozen eggs, lightly beaten
knob of butter or couple tablespoons olive oil
salt and pepper to taste

Saute the onion on medium low heat in an oven safe non-stick skillet until soft and sweet. Add the chopped kale and let it cook down until reduced considerably in volume but still bright green. Arrange onions and kale evenly in skillet - this is the last time you'll shift them before presenting the frittata on its platter. Pour the eggs over the kale and onions and let cook on low heat until firm throughout. Run a thin spatula around the edge to loosen frittata. If no uncooked eggs run into the gap, finish the frittata under the broiler. If there are still runny eggs inside, return to stove top, and try again in a few minutes. After browning the frittata under the broiler, use the spatula to carefully loosen the frittata from the pan and either slide or invert it onto a plate. Serves 8. Good hot or cold. Store leftovers in refrigerator in an airtight container; great for lunch or breakfast or a snack!

1 comment:

Tracy Golightly-Garcia said...

I have always wanted to make jam--but always back away from trying a the last minute. I will look through these books you have written about and will give it a try.

Tracy :)