$20 Challenge [Country Ham + Broccoli + Hoop Cheese Frittata] #dcfarmkt ~ Nik Snacks

Bite it and write it. That's what I do.


On 8:00 AM by Nikki @ NikSnacks in , ,    No comments
To prove that you can eat locally grown food AND stay within your grocery budget, the Dixie Classic Fair Farmers Market and the City of Winston-Salem is sponsoring the $20 Challenge twice a month from May through September in 2014. I will stage a live cooking demonstration in which I will attempt to prepare a meal for a family of four for $20 using ingredients I buy at the market that day.

Did you not make it to the market on Saturday? Watch the $20 Challenge on WSTV-13 on Time Warner Cable (Channels 74.3 and 1303), subscribe to the City of Winston-Salem's You Tube channel, click here OR watch it below:

This week I was joined by Chris Blackburn, chef/owner of Josephine's Bistro AND Lindley Park Filling Station in Greensboro, N.C. He was my right-hand man and sous chef. Without him, the day would not have been possible.

Do you like my super-cool apron? You can get one JUST LIKE IT at Retro Art Wear (R.A.W.) located at 608 N. Trade Street in Winston-Salem.

Country Ham, Broccoli & Hoop Cheese Frittata 
Serves 4 (with plenty of leftovers) or 6-8

What is hoop cheese? It's a mild, creamy cheese that gets its name from the apparatus the cheese is molded in. Sold in general country stores and in small quantities, it's not made much anymore because it's hard to reproduce in mass quantities by manufacturers. When you find hoop cheese, the red rind is mild cheese and black rind is sharp cheese.

12 medium eggs, beaten
3 Tablespoons olive oil
1 large bulb elephant garlic, diced (about 1/2 cup)
1 1/2 cups diced country ham
2 cups chopped broccoli, florets and stalks
Freshly ground black pepper
1 cup shredded Hoop Cheddar Cheese

In a large ovenproof skillet heat the olive oil over medium heat. Add the elephant garlic, country ham, broccoli florets and broccoli stalks. Season with pepper. Cook, stirring occasionally to coat all of the vegetables and ham with the oil, until the broccoli turns bright green and the garlic begins to get soft, about 15 minutes. Meanwhile, whisk the eggs in a large bowl.

Make sure the filling is evenly arranged in the pan. Pour the egg mixture into the pan. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Next, sprinkle the shredded hoop cheddar cheese evenly on top of the frittata.

Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes.
To speed up the cooking process, place the skillet under a preheated broiler until the surface is set and beginning to turn golden brown, 1 to 2 minutes. Be careful not to overcook or the frittata will be tough.

Cut the frittata into wedges and serve.

Garlic Scape Pancakes
Serves 4
What's a garlic scape? It's the flower stalk that grows out of the top of the garlic bulb. Usually discarded, it is perfectly delicious to eat. With the flavor of very mild garlic, yet fresher, you can chop and use them as a topping, like green onions. Sauteed lightly and used as garnish over pasta, eggs, greens or pickled are all additional ways to eat garlic scapes.

1 1/4 cups self-rising flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
6 garlic scape stalks, sliced thin
1/2 cup water or milk
2 Tablespoons vegetable oil, divided

Sift the flour, salt, black pepper and baking powder into a medium bowl. Add garlic scapes and stir to coat the scapes in the flour mixture. Whisk the water and 1 Tablespoon of vegetable oil together into the flour mixture. Stir just until blended; mixture will be lumpy. If mixture is too thick, add more water. If mixture is too thin, add more self-rising flour, one Tablespoon at a time.

Heat remaining oil on a griddle or medium-sized skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side, less than 1 minute. Repeat with remaining batter.

Fresh Strawberry Vinaigrette
Makes 2 1/2 cups
How to pick fresh strawberries: When looking for fresh, ripe strawberries to eat, choose ones that are deep, dark red. Those are going to be the juicy, sweet ones. 
When making this or any vinaigrette, be sure to use a 3:1 ratio--3 parts oil to one part vinegar with an emulsifier like mustard, garlic, cream or an egg.

1 pint (16 ounces) fresh strawberries, rinsed, capped and sliced
1 Tablespoon dijon mustard
2 tablespoons white wine vinegar
1/4 cup agave, corn syrup or honey (optional)
6 Tablespoons oil (olive, vegetable, canola)
Salt and pepper, to taste

Place the strawberries, dijon mustard, white wine vinegar, syrup (if using) in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream; process until thickened. Transfer to a large bowl or jar; cover and store in the refrigerator.


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