As bloggers continue plowing through NaBloPoMo, I felt it was disingenuous for me to reblog a recent post (“Have You Been Getting Locally Laid?”) and count it as my daily post for purposes of the challenge . . . so you will just have to click on that link to return to my effusive raving about the works of art from the stars (all named LoLa) of Locally Laid Egg Company.
So why raise the image of LoLa’s exquisitely delicious eggs again so soon?! Because LoLa has made the FINAL FOUR in Intuit’s small business ad contest!!! From almost 15,000 entries down to the final 4, LoLa has a shot at a television ad shown during that granddaddy of all football games, the Super Bowl. I do believe this will require a round of egg-inspired game day dishes!
But, in the meantime, if you are so inclined (and I encourage you to be so), vote for LoLa and help that little northern Minnesota hen and her hard-working local farmers share their inspiring message. In yesterday’s post, I wrote about improving the world while also enjoying it — LoLa does just that through her humorous Facebook posts that brighten the day and her contributions to the movement toward local, non-GMO, eco-friendly, sustainable foods! Daily voting through December 1 at www.votelola.com!
OK, justone more gratuitous photo of LoLa’s eggs ~ no two eggs are the same (why buy a print, when you could purchase an original for just a little more?) :
LoLa is the little chicken that could. With only three more daily opportunities to vote for this small business and help LoLa win a Super Bowl ad, I have become even more enamored with this cheeky local farm, Locally Laid Egg Company (where “local chicks are better”). LoLa’s daily Facebook updates, her sassy photo ops, the company’s admirable sustainable philosophy and pasture-raised chickens, what is not to love? But, arguably none of that matters if her eggs are nothing special. Well, LoLa, every time I find a recipe where you can shine, you remind me of why I love you so!
* Disclaimer: I have no family or professional relationship with this company — read on and you will see why these eggs are worth writing about . . . not to mention a great frittata recipe to try.
When a frittata recipe calls for 10 eggs, the quality of the eggs will make or break the success of that dish. A 10-egg frittata calls for eggs that are works of art. Let me introduce you to LoLa’s eggs:
Large, larger and largest — in every subtle shade of brown and cream, with a hand-rubbed glow to them, they could just as easily sit in as the table centerpiece. This evening they were called into action as the main ingredient of the Mushroom, Goat Cheese and Herb Frittata (recipe courtesy of Williams-Sonoma). The summer herbs have not been nipped by a hard frost yet, so a few cuttings from the herb pots on our front steps were pulled in, along with a mix of chopped mushrooms and shallots, and a small dose of red pepper flakes, .
Sautéing the chopped ingredients with a little olive oil filled the kitchen with the fragrant bouquet of fresh herbs.
Then it was time to have LoLa strut her stuff. The eggs cracked cleanly and easily, with no worry of shell shards making their way into the mix.
I used a relatively deep stainless steel mixing bowl. Egg after egg dropped their yolk to the bottom, and the perfect yellow orbs remained.
After adding the cream and beating the eggs, the fresh goat cheese and mushroom mixture were added. This recipe was a true frittata, initially pouring the mixture into a skillet with a little heated olive oil, before finishing the dish with a topping of Parmesan cheese under the broiler.
The color of the eggs is exceptional — a rich golden hue. No rubbery texture or bland taste. The eggs make this dish.
Throw in a little salad with some of the season-end tomatoes and onions from our Northern Harvest Farm CSA share, and you have a plate full of local farm love.
The full recipe for the Mushroom, Goat Cheese and Herb Frittata can be found on the Williams-Sonoma blog, Taste. (Link to recipe, here).
Ciao! ~ Kat
P.S. If you want to help local chicks make it to the Super Bowl, vote daily the next three days for Locally Laid Egg Company through the “vote for us” link on their website. And if you miss out on this opportunity, check out their t-shirts instead! LoLa’s fame is spreading, so keep watching your local Co-op or grocery store for a chance to enjoy LoLa firsthand.
Given my passion for animals and nature, I would like to be able to say that I cannot bring myself to eat my fellow earth creatures. I have to be honest, though . . . I love a good steak. If it leaves a pool of red on the plate, even better. (Have I already lost some of you readers?) I do struggle with the concept of large factory farms and feedlots, however. I try when I can to search out foods that are not loaded with unhealthy antibiotics and other additives, where I can actually identify the source of the meat I am eating and the process they use to grow and butcher it. If the source of that meat comes with a good story, even better. Such is the case with Wild Idea Buffalo Company.
I was introduced to Wild Idea Buffalo when I read the book, Buffalo for the Broken Heart, by Dan O’Brien. No doubt the book resonated with me in part because I grew up near the prairies of South Dakota, but Mr. O’Brien tells a compelling story of his journey creating a buffalo ranch operation that was premised on sustainable agricultural practices, while respecting the history of the Great Plains buffalo. His writing brings alive the landscape of the prairie and vividly depicts the interesting characteristics of buffalo. By the end of the book, the reader is eager to wander out to the ranch and sit down at their kitchen table with a cup of coffee in hand, just for the opportunity to hear more stories of life on the ranch, before heading outside to watch the buffalo graze as the sun sets. Shortly after completing the book, I searched for Wild Idea’s website, and placed our first order.
I can reconcile my love of the world’s fauna with my carnivorous cravings, as I read Wild Idea’s philosophy of “returning dignity to meat”:
These photos from the cabin reflect why my food postings are few. My husband is the primary cook in the household and his kitchen prep and serving areas are not always, shall we say, staged in a manner intended for a blog photo-shoot. Long before the concept of a blog ever entered my mind, my husband splurged with the gift certificate he received from my parents and purchased one of Wild Idea’s Buffalo Prime Rib Export Roasts. A carnivore’s dream. Perfectly prepared. Oh my! The camera came out at dinner time for this meal. Peter Luger, eat your heart out.
We do not put on airs at the cabin. Heck, we really are not “putting on airs” people, period. But, at home we might bring out the china and a tablecloth, because I do not believe in saving those things just for special occasions. In contrast, the cabin dinnerware is a set of old camping dishes on a hand-me-down formica table, with plastic wine glasses that don’t shatter when they hit the concrete floor. I assure you, the rustic setting did not detract from the flavors of that dinner. If anything, we had nothing to distract us from enjoying every last, meaty bite.
I am not going to suggest that I eat a 100% organic, whole foods, purely sustainable diet, or that the only red meat we eat now is grass-fed buffalo (I have two teenaged boys and my food budget is not infinite like their appetites). But, we have found ourselves returning frequently to buffalo as our preferred red meat choice.
Lest I leave you with the last image of me in your mind being a middle-aged mom sitting in the northwoods gnawing on a prime rib bone, let me assure you that we do clean up nicely on occasion. When we hosted our quarterly dinner club gathering (I discussed our 20-year dinner club tradition in this post if you missed it) for our typically holiday-themed meal in December one year, we decided that buffalo filet mignon was a festive entrée choice. The china and tablecloth came out for this meal.
The key to properly preparing a buffalo steak is to not overcook it — a difficult task when you first begin working with buffalo meat because it is so lean (or so my husband tells me, since I have not personally prepared any of the buffalo steaks we have ordered over the years). This is one of the reasons why buffalo meat is a healthier choice than traditional beef steak, besides the additional nutrients (like high omega-3’s) found in buffalo meat, reflected by this nutritional comparison chart, and as discussed in this article discussing heart-healthy foods.
While the recipe we chose for the buffalo filet mignon had a black pepper coriander sauce, we have found that a properly cooked grass-fed buffalo steak (which in our house means medium rare, heavy emphasis on the rare), needs no sauce or marinade. The almost-sweet flavor, beef-like but not, stands on its own. It does not have a “gamey” flavor like some may think.
Just as you can purchase various parts of a cow to consume, you also can purchase various parts of a buffalo. Tongue, anyone? I think the buffalo tongue was a promotion when we ordered, receiving a free tongue with purchase. (I honestly cannot recall saying excitedly, “Let’s order a tasty buffalo tongue!”) As long as we had it, we decided it would be one of the appetizers for our holiday dinner club gathering. We used the recipe and preparation instructions that came with tongue. Unfortunately, I only have a photo of the finished product, which everyone pronounced “delish,” just as promised by the recipe. All I can tell you about the “before” status is that it looked like a tongue. A very, very big tongue.
Here is a recipe for your next dinner party — surely a conversation-starter, but more importantly, the flavors are a great meal starter:
Makes 24 appetizer servings. This favorite delicacy in the late 1800′s, is making its way back on to fine restaurant menus. This easy, gourmet recipe will have your guests asking for more.
Jill’s Note: My preference is to peel the tongue before cooking to maximize flavor and tenderness. This is optional, as tongue can be simmered with skin on and slipping off after cooking is complete and tongue has cooled a bit.