Goose eggs became available recently at FFFS. They have more richness than chicken eggs, mainly from the fact that the yolk is larger both in size and in proportion to the whites. They make a great scramble and the yolk is amazing if cooked just barely, as in the lacquered yolk technique. These are from Geese at Pecan Meadow Farm in Newburg, PA.
This is a frittata I made with morels, Gold Ball turnips, and Landisdale organic kale. It was for a clients brunch party and seemed to be a real crowd pleaser. Green Meadow baby mesclun, roasted beets, crispy shitakes and good olive oil are also in this dish.
No comments:
Post a Comment