GreenSunflower Cooks: Eggs

A Cook's Tools

Henckel Knives
Good knives are part of the backbone of a great cook. They will last a long time. Buy good ones.
Waring Blender
I had many blenders before this one. This is the best: powerful and easy to clean.
Salt Keeper
It is easier and faster to dispense salt of the correct proportions when you can pick it up with your hand or a spoon easily. Shakers are just not acceptable.
Cuisinart ® Ice Cream Machine
I love to make homemade ice cream. Once you do it, you will never go back, except for maybe, Haagen Daz.
Cuisinart Mini Prep Plus
This is perfect for blending small amount so things, when you dont want to get the big one out. Babe loves to make chicken salad with it.
Cuisinart Food Processor
I dont know what to say. You just cant live without this. Dips? Pie Crust? Pesto? Baby food? It just doesnt stop.
Calphalon One Cookware
Not teflon, but still nonstick and can go in the oven. Cook very evenly and disperse heat perfectly.
Le Cruset Cookware
Have to cook something slow and for a long time? Want to brown something perfectly, deglaze the pan and then add more ingredients? Soups or curries? This is your cookware.
All Clad Slow Cooker
Has a timer, looks nice, and cooks great food. The busy person must have.

Goat Cheese and Herb Frittata
Originally uploaded by greensunflower.

I have seen a lot of people in the foodblogosphere making frittatas lately. So, in true original style, I decided to make one myself. I have never made a fritatta before, so this isn't perfect, but it tastes so good. It rose above the level of the pan and kind of displaced the lid, but fell after I took it out of the oven, so don't be too worried about it.

GreenSunflower's Goat Cheese and Herb Frittata

12 medium organic free range eggs (or 10 extra large/large)
1/2 cup organic heavy cream
2 tsp finely chopped lemon thyme (you can use regular thyme too)
2 tb chopped flat leaf parsley
2 scallions, sliced both white and green parts
4 oz Moncheret goat cheese, pulled apart into little chunks
1 tsp salt
1/2 tsp pepper

Heat oven to 350 degrees. Heat 10 inch oven proof skillet with lid (or use foil) to medium heat. Place all ingredients into large bowl and whisk until blended. Spray skillet with canola oil spray. Pour egg mixture into skillet. Sprinkle goat cheese bits evenly around pan. Cover with lid. Let cook for 5 min. Transfer skillet to oven. Bake for 20 minutes. Slice and serve.

Potato Salad with Dill
Originally uploaded by greensunflower.

For Superbowl I made BBQ'ed ribs, with potato salad and baked beans. Sometimes I think it is hard to know how to make a simple potato salad, so I thought I would put my recipe out there. Fresh dill instead of dill pickles really sets this off.

GreenSunflower's Traditional Potato Salad

2lbs baby red potatoes
6 boiled eggs, chopped
1.5 cups mayonnaise
2 tbs yellow mustard
1 tb sweet pickle relish
2 tsp chopped FRESH baby dill
1/4 grated onion
1/2 tsp salt
1/2 tsp pepper

Boil potatoes whole, until they are not tender enough to mash. They will continue to cook as they cool, so have them a little underdone when you pull them out of the water. Let them cool to room temp.

Mix all other ingredients in large bowl (grate the onion over the bowl). Cut baby potatoes in eights and add them along with eggs to mix of condiments. Serve.

Chill if you are not going to serve immediately and do not leave out too long.