Dark Days Dinner #1
January 2, 2010 § Leave a comment
This is what dinner looks like in January the day before my CSA basket arrives. Eggs plus random veggies in the fridge. Actually turned out rather yummy though.
I am very proud to say, for my very first dinner of this year, that every single bit of this dinner was local (except the salt). It was very satisfying, though I think I’d add some bacon or perhaps another egg next time. I managed to accidentally skip lunch because I was out shopping this afternoon and couldn’t find anything local to eat… note to self, bring snacks when you leave the house. I tend to get rather grumpy when I hungry. And that’s just not good for anyone.
A few fingerling potatoes, halved lengthwise
Small handful of kale (stems removed, chopped roughly)
1 small onion, halved and sliced (I used red)
2 tsp bacon fat (or local butter if you have some)
1 fresh egg
Cheese for grating ( I used Cherry Glen‘s Crotin)
*Preheat the oven to 400. Melt the fat in a cast iron skillet on medium high heat, and place the potatoes cut side down in the pan. Let them sit until they are golden, about 4 minutes, then flip them over and let them brown a little more. Take the potatoes out of the pan and place them on a baking sheet and pop into the oven while you work on the rest.
Toss the onions into the pan with the remaining fat and let caramelize. Once they are starting to brown, throw in the kale and allow it to wilt down. Keep the heat high so the kale crisps up a bit as well as the onions. Once you are satisfied with their doneness (around 5-7 minutes for me), transfer the kale and onions to your plate.
Add a touch more fat to the pan then crack your egg into it. I turn the fire off at this point and let the residual heat form the pan cook the egg. Pull your potatoes out of the oven and add them to your plate. Once the egg is set, slide it on top and grate some hard cheese on top. Salt and pepper to taste.
Et, voila! Dinner for one. I find eggs to always be my go-to when I am cooking for myself. How courteous of the chickens to make their eggs portioned for the single diner. All the more appreciation I have for the ladies’ work. Dinner was delicious, but now I’m craving dessert. Blue Ridge Dairy Co yogurt with Toigo Orchards honey? Yes, please.