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Healthy Recipes

Saffron Potato Croquettes With Soft Boiled Quail Eggs

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I have returned from Gosling Pond, laden with incredible treats! I have quail eggs, hen eggs, and a gorgeous piece of free range lamb roast- that are all begging for attention.
Sadly-devastatingly sadly- I forgot to bring the CF card for my camera (always doing that, *sigh*). As a result I had to fall back on my iPhone to take photos- which I promise I will share with you soon. They will take a little photoshopping- so please be patient. I will also promise a return visit this summer when everything is in full bloom and I have my proper equipment.
In the meantime I will start you out here with a little delight I made this morning using a couple of the quail eggs. Kate’s 4 new quail, Morton, Malady, Maeve and Matilda have not yet matured enough to start laying (well, Morton never will, obviously), though they should start any day now.  These eggs are from the dearly beloved and recently passed Pat, who started Kate’s craze.
I’ve seen plenty of quail eggs before, and though they never cease to amaze me, there is something magical about the fact that PAT made these. Kate’s baby did that! And so, they are even more gorgeous to behold.
Since the eggs are so small and delicate, and SO special, I wanted to make something that celebrated that- and so here we go. I infused some oil with a hearty chunk of garlic and saffron, and then tossed that into mashed potatoes. I carefully made them into tiny patties and pan fried them in the oil that remained behind in the pan.
The quail eggs were fun. I simmered them for a mere 90 seconds and they were soft boiled to perfection. They’re so teeny tiny to peel, but so worth it.
It’s a delicate and earthy tate profile, fit for a princess. I hope you enjoy!
 
Saffron Potato Croquettes with Soft Boiled Quail Eggs
6 servings
 
12 beautiful fresh quail eggs
2c mashed potatoes
1 large or two medium cloves of garlic, minced
2 hearty pinches of saffron threads
oil for frying
 
Place 2-3T of mild oil in a small frying pan and gently warm
 
Add garlic and saffron and gently cook to draw out the flavors of both aromatics.
 
Toss into mashed potatoes and stir, adding salt to taste. Reserve oil laced pan to the side.
 
With hands take about 2T of mashed potatoes and roll into a ball and pat into a disk-make 12.
 
Warm oil in pan and gently fry croquettes, adding more oil if needed.
 
In small saucepan bring water to boil. Lower to a high simmer and submerge quail eggs. 
 
With an eye on the second hand, boil gently for 90 seconds. Remove with a slotted spoon and run under cold water.
 
Gently peel eggs and serve on the croquettes. 
 
You may poach the eggs in advance and hold in cool water. Before serving warm for a quick minute in simmering water.

Wasabi Edamame Hummus On a Flagel

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Ah how wonderful is Hummus? – a fantastic staple to keep on hand that lends itself to so many variations.
It’s an easy, protein laden, Go-To that is also fiber rich. Easy to make, easy to store, and a great thing to have at the ready.  I have made several different versions, but feeling like spring, I made this one with wasabi. The horseradish gives a bright sharp taste that feels lighter than traditional hummus.
Chickpeas are the classic bean for making hummus, but I really love to use edamame as an alternative. Edamame has a lighter taste- more to the green pea side of things, and makes a puree with a silkier texture.
A bag of frozen shelled edamame is a constant in my freezer. A few minutes of boiling and they are ready to be tossed onto a salad, or into a pasta dish, or mashed into what we have here. Once the “hummus” is made it keeps for several days in the fridge.
It is not uncommon to see me dip a carrot or two in for a few bites before I make my dinner. Hummus is the perfect little snack to stave off the gnawing hunger- nutrition rich and guilt free.
I was immediately taken by the look of these flagels that I bought at Fairway. I just think they are beautiful. They are an oversized flat bagel of delicious proportions. The right size to make a terrific sandwich. The flagels have that wonderful chewiness of a bagel without all the doughy middle breading. These are great for a meaty sandwich too, and are perfect for soaking up juicy dressings. One round is large enough for two, and can pack up and travel very nicely. Perfect for a picnic, now that the weather is warming up.
Edamame Wasabi Hummus
makes 2 cups
 
1# bag frozen, shelled edamame
1 package silken tofu
1 clove garlic
2T wasabi powder
salt to taste
 
Boil salted water in a pot and toss in edamame. Cook for 4-5 mins and drain. Rinse under cold water to cool.
 
Toss all the ingredients into a food processor and off you go.
 
The taste of the wasabi will emerge as it sits. I suggested letting the puree rest for a few minutes then taste again and adjust salt and wasabi if desired.
 
store in airtight container in the fridge

Fresh Goat Milk Ricotta Ruby Beet Salad

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Fresh made Goat Milk Ricotta with ruby beets and pistachios

A little disclosure is that I would really love to learn how to make cheese. It’s probably the mad scientist in me, but there is something about the alchemy of it all that is just fascinating. My friend Cathy Wheelbarrow-you may know her as Mrs. Wheelbarrow– taught just such a class this past weekend in DC.  Together this class made all of my favorites: Ricotta, creme fraiche, fresh chèvre and fresh mozzarella. Though aged cheeses are intriguing, a girl could keep herself pretty busy with these.
It’s no secret by now I can get into making ricotta at home. It’s pretty simple and I find it so remarkably rewarding. Though this past week I found myself wondering how goat milk ricotta would taste. Would the tang play though, or does it need aging?
This brought back to mind a trip that my family took one wintery weekend when I was a kid of about 9 or so. Some friends of the family had chosen to escape the corporate rat race and bought a goat farm up in Rheinbeck, New York. They lived in a rickety, drafty, old house warmed by wood stoves that was back into the woods down a winding country road. It was all so beautiful except for the frosty air that hit us when we climbed out from under piles of quilts the next morning. Shivering at the breakfast table all bleary eyed, we were given mugs of hot chocolate. In my house such things were for holidays and rarest of occasions, so this was a delight- until I took a sip. The taste was tart and sour and animal. Oh what a blow to my little girl expectations! When I pushed it away my Mother, in a sing songy voice said, “It’s fiiiiine, just go ahead and drink it petunia”- only later confessing it was made with milk from their goats.
So armed with this memory I decided to give it a try- and it turned out remarkably well. A little bit milder than I would have imagined, which turned out to be an asset. The result was a more delicate taste and an overall sense of lightness. The goat milk I had purchased from Whole Foods which came pasteurized and boxed. The next time I might venture down to the farmer’s market and try some fresh milk and compare the difference.
Fresh Goat Milk Ricotta and Ruby Beet Salad
 
1 qt goat milk
generous pinch of salt
2T fresh lemon juice
cheese cloth or a fine meshed strainer
 
roasted ruby beets, peeled
grated orange zest
fruity olive oil
chopped pistachios
S & P
 
 
Place the goat milk and salt in a heavy saucepan and gently bring to the boil.
 
Lower the heat and stir in the lemon juice. The curds will immediately begin to separate from the whey.
 
Gently simmer the ricotta for about 2 minutes, then strain though some cheese cloth or a fine meshed strainer. I have a yogurt strainer that I found somewhere that works like a charm. The whey is rich in nutrients and great tossed into a soup, if you’re compelled to do such things.
 
The longer the curds sit the dryer they will be, so you should go by personal preference on this. I let mine sit for about 3 minutes before transferring it into a container to store.
 
Let the curds come to room temperature on the counter and then store in the fridge. 
 
Use within the week.
The Ruby Beet salad is a simple combination of all the above listed ingredients. Drizzle the olive oil over with a nice pinch of coarse salt and a generous grind of black pepper.