This is a soup that’s perfect for late winter and early spring. It’s warm, hearty, and full of spring flavor. If you have access to ramps, lucky you. Use them instead of scallions. The crunchy kale adds texture and a slight bitterness. Serve with a loaf of crusty bread and butter if you like. If you have a piece of Parmesan, you could pass it around and let people grate the cheese over the top. If you want to make a vegan version, just skip the eggs. This recipe for Garlic Soup with Crunchy Kale is a new favorite of ours. Enjoy!
for the crunchy kale: 1 bunch of kale, washed, dried and cut into 2” pieces 2 T. extra virgin olive oil salt and freshly ground pepper
for the soup: ¼ c. extra virgin olive oil (plus more for drizzling over kale) 1 head of garlic, cloves thinly sliced 6 scallions, sliced 2 t. smoked paprika 8 cups vegetable or chicken stock salt and pepper, to taste 4 eggs
Preheat oven to 400 f.
Line a sheet tray with parchment paper, spread out kale and drizzle with extra virgin olive oil. Season with salt and pepper.
Cook kale until crunchy, around 20 minutes.
Let cool completely then store in an airtight container at room temperature.
In a large soup pot, heat oil over medium heat.
Add garlic and scallions to the pot, stirring frequently for around five minutes until golden brown.
Add paprika and cook another couple minutes.
Add stock and bring to a simmer for around a half hour.
Right before serving, whisk eggs in a small bowl and whisk eggs into soup.
Ladle into bowls and garnish with crunchy kale.
Component in Action
-begin making the soup with caramelized onion and rendered bacon.
-add other greens like spinach, kale, arugula or chard towards the end of cooking.
My cooking has changed since becoming a mom. It’s become less about me expressing myself as a chef and more about the needs of my family. I have grown to love this and I love and am surprised that this small shift has made me a better cook. I actually spend less time cooking, I think more about nourishment and health and I have been forced to get creative in new ways to meet the needs of my opinionated crew of eaters.
I’ve said it before and I’m sure I’ll say it again, cooking for a toddler can be more challenging than a packed restaurant on a Saturday night. Sure every child is different, I just happen to have one who, for example, upon catching the slightest whiff of a beef stew I have spent the afternoon making, proceeded to tear up and then projectile vomit across the kitchen table just because “it smelled like meat”. Real fun as a mom who wants nothing more than to cook food for my family and have them love it.
So I guess I’m sharing this because I’m as much on this journey as any mom out there despite having cooked in kitchens across the country. And my goal, despite the obstacles of a picky toddler with a killer gag reflex, is to cook my family food that will nourish and bring them joy.
My four year old still doesn’t eat eggs. One day after reading a book about all the different ways kids like to eat eggs, he was excited to try them out and I was more than happy to oblige. We made eggs scrambled, sunny side up and hard boiled. He couldn’t bring himself to try the scrambled or sunny side up even though he was glad I made them because they looked “pretty” (so I have that going for me), but he did try the hard boiled egg white and then the yolk with a tiny bit of salt sprinkled on top before the gag reflex kicked in.
I still have hope that someday he’ll eat this fritatta with us. In the meantime I love the fact that I can make this on a Sunday night and my husband and I can throw a couple of pieces in the oven throughout the week for a super fast breakfast that doesn’t taste fast at all. You can even eat this for lunch or dinner and pairs beautifully with a simple salad of greens with fresh lemon juice, olive oil, salt and pepper.
You can sub out ingredients if you want. This just happens to be my favorite fritatta combo at the moment. You can also double this recipe if you have a big pan or even a baking dish.
The most important thing to keep in mind when making your own fritatta is to cook most ingredients in advance, especially those that you want to caramelize (like bacon or onions) or that have a high water content like tomatoes and bell peppers.
Ingredients 2 pieces of bacon (diced) (optional) 1 T. butter ½ onion 1 Red bell pepper ½ c. halved cherry tomatoes ½ c. basil leaves (finely sliced aka chiffonade) 1 T. thyme leaves (finely chopped) 1 c. fresh spinach Salt and pepper to taste 6 eggs ¼ c. whole milk yogurt Salt and pepper ½ c. cheddar cheese (diced)
Preheat oven to 350°f.
Butter a (approx. 8”) cast iron pan or baking dish.
In another pan over medium heat cook the bacon until the fat is rendered and the bacon is crisp.
Add the butter, onion, red bell pepper and cherry tomatoes. Cook until they soften, about five minutes.
Add basil, thyme, spinach, salt and pepper to taste and cook for another minutes until greens are wilted. Take mixture off heat.
In a bowl whisk eggs, yogurt and a pinch of salt and pepper. Pour into buttered pan.
Spoon bacon-veggie mix evenly over eggs.
Sprinkle cheese evenly over eggs
Bake for around 30 minutes or until the eggs are set when you jiggle the pan.
Let cool before slicing and serving.
Enjoy cold or warm.
Component In Action
-enjoy for breakfast, snack, lunch or dinner
-Enjoy cold or warm
-don’t be afraid to switch the ingredients up..
-in spring try pancetta, fresh peas, green onion and lavender
-in summer try mozzarella, basil and tomatoes
-in fall try maplewood smoked bacon, mushrooms and gruyere cheese
-in winter try spinach, goat cheese and caramelized onions
For week #2 in our summer session I couldn’t resist. I mean, come on! Asparagus is popping up everywhere and is just begging to be the main attraction on the breakfast, lunch or dinner table.
The pesky bugger of the brunch world is pesky no more. That’s right. Send out those brunch invitations because you are about to master hollandaise sauce in five minutes!
There is a beauty to the classical way of making this French sauce from Normandy. Thanks to my cooking school days, I still love to make things by hand like whipped cream. I use my biggest whisk and am always sweating by the time the cream has reached stiff peaks. I know I could use a mixer and have it done in a minute, but I like watching the cream slowly absorb the air and changing texture right before my eyes.
If you have the time, I don’t think a traditional method of making hollandaise is anything to be afraid of. It’s just one of those sauces that takes attention and a bit of elbow grease to make, two noble activities that almost always result in a satisfying and sometimes audible “yes!”
Lately I feel like I’ve been cooking while legos are flying over my head or transformers are sliding across the kitchen island so I’m all for a fool proof hollandaise I can make fast. The idea behind the sauce is simple: a luscious emulsification of egg yolks, butter (sometimes clarified), lemon (or vinegar). The most classical version includes a spiced vinegar reduction, a close sibling of Bearnaise sauce which includes peppercorn and tarragon, and is out of this world with a well cooked steak.
For this version I stick with lemon, straight up melted butter (as opposed to clarified) and a blender. Instead of being one of those recipes that “I’d love to make when I have the time”, this is a recipe you can whip up before your coffee is done brewing. Beautiful on eggs, vegetables or fish…and of course spooned over your favorite brunch Benedict.
2 egg yolks
2 T. (15 ml) warm water
2 T. (15 ml) fresh lemon juice
pinch of ground cayenne pepper (optional)
1/2 c. (113 g.) butter (melted + hot)
salt to taste
1.) Put egg yolks, water, lemon juice and cayenne in a blender. Blend for around five seconds.
2.) If your blender has top with a vent, turn the blender on a medium speed and slowly drizzle in the melted butter into the egg mixture while the blender is running. You can also do this with an immersion blender.
3.) If your blender is an inverted bullet style blender, add the melted butter all at once and blend for 15-20 seconds until the sauce comes together and emulsifies.
4.) Pour sauce into a heat proof vessel like a pot or bowl, cover with plastic wrap or a lid and keep somewhere warm. My favorite warm spot is a back stove burner that is not on, but picks up residual heat from the oven. OR, pre-heat a wide-mouthed, heat friendly thermos with (very) hot water for five minutes. Pour out the water and pour in the hollandaise. This will keep it perfectly warm until you’re ready to serve if you are using it within a couple of hours.
Component in Action
-pour over poached eggs
-once finished, add fresh herbs like tarragon, basil or chives and serve along side steak, chicken or fish
-drizzle over veggies like steamed asparagus or grilled tomatoes