Thyme Out

Sometimes you just need a little comfort food. This recipe is from my sister-in-law, Kathy.

Ingredients

• 3 eggs separated
• 1/4 cup melted butter
• 2 Tablespoons sugar
• 1 lb cottage cheese
• 1 cup sour cream
• 2/3 lb egg noodles (already boiled)
• (1/2 cup – cornflakes, bread crumbs, dried fried onions etc – optional)

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Every farmers’ market, people ask about turmeric.  They don’t know what it tastes like, but the want to buy it.  Is there is a gorrilla marketing campaign touting the health benefits of Turmeric?  Yes, yes, I know it’s good for you.  But I like it cause it tastes good.  Our curry powder contains turmeric, and I often throw it in eggs to change things up a bit.

Ingredients

• 2 eggs
• 1/4 onion
• 1/2 tomato
• 1/2 cup mushrooms
• 3 Tablespoons fresh cilantro
• 1 oz extra sharp cheese, grated
• 1 teaspoon organic curry powder

Directions

1. Saute onion, tomato, and mushrooms in oil over medium heat.
2. beat eggs with curry powder and a splash of water.
3. Add eggs to pan.
4. Sprinkle cilantro and cheese over eggs.
5. Cover and cook for 3-5 minutes.
6. Add salt and pepper to taste.

When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg!

Ingredients

• 6 eggs, boiled and peeled
• 3 tablespoons mayonnaise
• 1 teaspoons organic curry powder
• 1/4 teaspoon organic ground cayenne
• 1 jalapeno, seeded and finely minced
• Tabasco, a dash or two
• fine sea salt (to taste)
• Organic ground pepper black (to taste)
• Fresh cilantro, for garnish

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The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Serves 6-8

Ingredients

• 3 Tablespoons butter
• 10 slices white sandwich bread
• 2 cups shredded cheddar cheese
• 8 eggs
• 3 cups milk
• 1 small onion, grated
• 1 teaspoon fine sea salt
• 1/2 teaspoon organic freshly ground black pepper
• 1 teaspoon organic ground yellow mustard
• 1/2 teaspoon Cholula sauce
• 1/2 medium red pepper minced
• 1/2 medium green pepper minced
• 1/2 teaspoon organic ground paprika
• chopped fresh parley for garnish

Directions

1. Butter sides and bottom of a 9×12 oblong pan.
2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
3. Spread butter on bread slices, cut into bite size chunks.
4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

This is good for breakfast with a large crowd. You make it the night before and then just throw it in the oven in the morning.

Ingredients

1 quart milk
6 eggs
8 pieces bread, broken up
3/4 pound grated sharp cheddar cheese
2 teaspoons organic ground yellow mustard
salt and pepper
(optional – ham, broccoli, mushrooms, onions)

Directions

1. Grease 9 x 13 pan.
2. Line bottom of pan with broken bread pieces.
3. Add cheese.
4. Mix eggs, milk, mustard, salt and pepper.
5. Pour over bread.
6. Bake from cold oven – 350° for 45 minutes to 1 hour.

This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Ingredients

• 4 Tablespoons butter
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 cups milk
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon organic ground cinnamon
• 1/8 teaspoon organic ground cloves
• 1/4 teaspoon organic ground nutmeg
• 1/4 teaspoon bourbon extract
• 1 loaf french or challah bread, thickly sliced

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My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.

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At the farmers’ markets last summer, we tested over 14 different flavored sea salts. We had sample tastings of everything from Habanero Sea Salt (a Texan favorite) to Ginger Beet Sea Salt (amazing color, but lacking in flavor at the time… this one is back in our test kitchen and we hope to re-introduce it next year). Based upon customer feedback, we narrowed our product offering to the following:

Black Truffle Sea Salt

Smoked Applewood Sea Salt

Lime Sea Salt

Rosemary Lavender Sea Salt

Garlic Sea Salt

Sel Gris (French grey sea salt)

Throughout the summer, loyal customers returned time and again to share how they had used the flavored sea salts. Below are a few of their tips. If you have any other recipe favorite, please let me know. We’d love to add them to our list.

Black Truffle Sea Salt was the hit of the Vail Farmers’ Market. We wish we had a video of the reactions… definitely YouTube material. Maybe next year we’ll become technically savvy enough to to take one. Sprinkle this Italian taste of heaven on:

- popcorn
- french fries (a la Lark Burger)
- hamburgers or steak
- pasta (especially good with Parmesan cheese)
- potatoes, eggs, mushrooms
- veggies (especially snow peas)
- soups, salads and stews…

We really haven’t found anything that doesn’t improve with just a little truffle salt. Be warned, a little goes a long way. The truffle is powerful, and too much is not a good thing. Get creative and enjoy.

Smoked Applewood Sea Salt has become the appetizer accompaniment in our house. Sprinkle a little on:

- blue cheese on a cracker, and serve with red wine (my favorite)
- a kobe beef hamburger
- steak
- eggs (almost as good as bacon)
- chicken, fish, lentils, pork, roast beef, potatoes, beans, tomatoes…
- rim your bloody mary glass!

Lime Sea Salt was very popular with the margarita crowd. Also good with fish, chicken, guacamole, and on fresh fruit.

Sel Gris is a favorite among our restaurant customers. Our chefs use it to finish dishes in their restaurants such as fish, scallops, chicken. This salt is high in minerals and moisture has a very clean taste. This is the salt of salts!

Garlic Sea Salt This is the best you will ever taste. Freshly ground for bold flavor, this is an excellent complement to Italian food – pizza especially. Also broccoli, popcorn, chicken, steak, potatoes, tomatoes, soups, stews, and of course bread!

Rosemary Lavender Sea Salt has fresh ground rosemary, lavender and French grey sea salt. It makes an excellent rub for chicken, pork, and steak. This was very popular with our vegetarian customers… think green beans, snow peas, tomatoes, carrots, potatoes…

These are just a few of our customers tips. There are no rules, get creative and sprinkle away!