Cur, Cocks & Quiche

Introductions at my aunt’s farmyard were nothing short of spectacular: Watson, my 80 lb. shepherd/husky mix, catapulted into the chicken coop fencing, sending panicked hens into a squawking frenzy around the downed wire.  It was a fantastic sight to see his canine form bolt across the yard with a zen-like singleness of purpose, and punctuated by a leap of such grace! But the performance was ultimately self-sabotage;  off-leash privileges, a rarity in our daily New York City life, were eliminated the remainder of our visit.

My aunt feeding cherry tomatoes to her brood

With a richer, more golden, and much larger yolk than those bought at the grocery store, the eggs these hens produce are magnificent. And although I used ‘quiche’ in the post title for the purpose of alliteration, this is technically a frittata. A quiche has a pie crust whereas a frittata is basically a large, fluffy open-faced omelet.

  • 6 eggs
  • 1 tsp. butter
  • toppings of choice, chopped (in this case, garden fresh cherry tomatoes, broccoli, onions and basil)
  • 1 c. grated cheese
  • salt and pepper to taste

Preheat the oven to broil.

Whisk the eggs with salt and pepper.

Melt butter in a 12-inch oven safe skillet over medium high heat.

Add eggs, stir with a rubber spatula until they starting to set, about 5 minutes.

Add toppings and cheese, place in the oven until lightly browned, 3-5 minutes.

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Birthday Lasagna

I’m sure being at my beck and call as photo assistant and hand model was my youngest sister’s #1 choice of ways to celebrate her birthday.  Since the lasagna was a whopping success, perhaps she’ll forgive this latest bout of harassment.

Happy birthday Brenna.

Chicken Broccoli Alfredo Lasagna

4 Tablespoons Butter

4 Tablespoons Flour

2 cups Whole Milk

1 cup Chicken Stock

1-½ cups Freshly Grated Parmesan Cheese

1-½ teaspoon Ground Nutmeg

Pepper

2 Tablespoons Extra Virgin Olive Oil

4 cloves Garlic, Minced

1 Small Onion, Finely Chopped

1 teaspoon Italian Seasoning

2-½ cups Broccoli Florets

2 cups Cooked Shredded Chicken*

4 cups Ricotta Cheese

1-½ cups Mozzarella Cheese, Shredded

1 egg

Box Oven Ready Lasagna Noodles

1. Preheat oven to 375° F.

2. Place a large sauce pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with black pepper and nutmeg. Simmer until the sauce thickens, 3-4 minutes. Add Parmesan.

3. Heat olive oil in a large non-stick pan. Add onion, garlic, broccoli, and Italian seasoning. Cook on medium-high for about 1 minute until vegetables are tender. Add chicken.*

4. In another bowl, mix the ricotta, mozzarella, egg, and pepper to taste.

5. Ladle a small amount of the white sauce into a 13×9 casserole dish. Line lasagna noodles on the bottom over the sauce. Add 1/3 of the veggie/meat mixture over the noodles, spread 1/2 of the cheese mixture, and ladle 1 cup of sauce. Repeat until all ingredients are used (total of 3 layers). Cover with foil and bake for 30 minutes, then remove foil and bake for another 20-30 (until lightly browned and cheese is bubbly). Let the lasagna sit for about 10 minutes to cool before serving.

 

*Note: I used a pack of chicken quarters that I baked at 375° F until done (about 45 minutes). I sautéed the onion/broccoli mixture in some of the chicken pan drippings instead of olive oil.