Shirred Duck Eggs with Fresh Tarragon

When Jeanette began working in the store last fall she brought a wonderful thing with her Duck Eggs. We have had them in the store a few times before but keeping them in stock was a bit rough.

For many who are allergic to chicken eggs , duck eggs are a great replacement. Bakers love the eggs for their richness they bring to cakes and doughs.  I’ve been hesitant to try them though as I constantly have chicken eggs on hand from the flock here on the farm.  But alas Jeanette has convinced me to give duck eggs a try for more than just baking.

Shirred eggs are great for when the Grandparents are in town and you need a fast easy dish for a crowd. Years ago I made a breakfast brunch for my sister in laws wedding. Then I did  Frittatas for 30, looking back this would have been so much easier.  The food was good though. And I think you just might be able to get the kids on this.

Duck Eggs sell in the NCF store for $8 per dozen. Simply Natural Heavy Cream is $4.60. I am in love with this cream and use it daily in my coffee.

This recipe comes from Lisa over at Fresh Eggs Daily

 

Steakhouse Au Gratin Potatoes

Winter will just not end, somebody please go capture spring and tell it, its suppose to be Spring. My poor garden is completely perplexed at what it should be doing currently.

I’m taking advantage of this extra cold spell to continue cooking my winter comfort foods. This recipe for Steakhouse Au Gratin Potatoes has passed around my girls friends and I’m not sure where it is originally from. We have all added our own personal take on it. For me, my addition was simple ground mustard. Ground mustard adds a level of depth in the flavor when it comes to cheese dishes. Dress this dish up with some pancetta or add some earthiness with mushrooms. All around it is a solid dish that you can play around with.

This recipe uses two things from the NCF store Simply Natural Dairy Heavy Cream and Ashe Co Redneck Romano Cheese. The heavy cream is is $4.60 and the Romano is 9.45 per lb.

Beer Cheese Fodue

Way back before we had Rutabaga, hubby and I would indulge every so often in a trip to Melting Pot for a fabulous fondue dinner. Rarely did we eat all the meat as we had stuffed ourselves silly on the cheese fondue appetizer.  Since our daughter was born however I can count on 3 fingers how many times we’ve eaten there. And once was only for dessert.

Beer Cheese Fondue has a great cool nights flavor that sticks to the ribs. You can add bread for some extra carbs or just stick with veggies and fruit for the lighter side. It is something that you can play around with for flavor intensity. The secret ingredient to this dish is not the beer. It is 2 different varieties of cheese and a good healthy dose of powdered mustard, garlic, and worcestershire.

This dish is great for a fun dinner or to use at a party served up in a crusty sourdough bread bowl. Not gonna lie I miss the bread bowl fad.  And since I want to use the best cheese around I’m grabbing Ashe Co Mild Cheddar and Redneck Romano. Since the Mimi’s  Recipe I’ve been in love with Redneck Romano. If you have Lusty Monk Mustard on hand substitute it for the Dry Mustard to give this dish a bit more flavor & spice.