For many, the best part of holiday dinners is the leftover meals the next day. Hollandaise is not as scary as it seems, and eggs benedict is a fantastic way to use leftover Ham or Turkey! You can make this recipe your own by using your favorite SKORDO Blend to season the sauce, I chose SKORDO Cajun Blackening Seasoning today but have loved SKORDO Harissa Spice Blend and SKORDO Berbere for it in the past. There are techniques all over the internet of blender or microwave variations, below you’ll find a classic method for the stovetop. I reach for this one since you’ll need the simmering pot for poached eggs anyway!
A true classic French quiche... creamy, nutty Gruyere and spinach infused with the stunning flavors of our Fore Street Shallot Blend. The blend features fragrant shallots and chives combined with the light kick of crushed green peppercorns. Incorporate your ingredients and bake -- it's that easy!
Enjoy delicious sweet and savory galettes with your favorite local produce. Here we used our reliable food processor crust recipe, withheld most of the sugar, and had two beautiful tarts/galettes in just over an hour. Enjoy!
Fried rice is a great go-to recipe. Once you get the technique and seasoning down, you can alter it for any veg or meat you’ve got on hand--perfect for summer when you're harvesting from the garden or in the winter when you’re relying on what’s in the freezer! The star of the show here is the Momofuku Chili Crunch Oil. I finished up my rice, then fried an egg in a hot pan, using the chili oil as the cooking oil. This resulted in a crispy, crunchy, spicy fried egg with a gooey yolk ready to dribble through the rice beneath.
Ideal blend? A blend that can go on everything. Ideal bread? Bread you can serve with everything. With this recipe, you can have a fluffy, seeded white bread in just about 3 hours (or quicker with a mixer!). I went on to turn this into a yummy Egg Salad Sandwich, a BLT, crostinis for a cheese platter, and some croutons with the ends! Only regret? Not making another loaf.
I loved my mom's egg salad growing up, but once I became responsible for peeling my own eggs, I stopped loving the salad. Recently I saw this "hard-boiled egg hack" and I just had to try it myself! This shortcut, plus the spicy tang of Kitchen Garden Farm's Sriracha Chili Sauce, made egg salad feel like a treat again. Hope you enjoy!
As our relationship with Amy Kayne started to bloom, we were just waiting for the chance to learn how she makes all of her incredible Middle Eastern food. She has since graciously shared her Turkish Egg recipe with us and we can't wait for you to give it a try! She finishes this beautiful plate with her Aleppo Oil, you can find that recipe here.
Is there anything better than fresh out of the oven scones? This recipe is a great base dough that allows for endless personalization. I made a quick batch last night and am looking forward to baking a set with different flavors on Sunday.