Friday, April 29, 2011

Semi-foraged Dinner: Nettle, Shrimp (!) and Ramp Frittata with Goat-Milk and Farm Egg Custard

A Keeper
So, you already have most of the ingredients, but here's the official list:

Bacon (browned)

       Start with the bacon. I used about 1/6 of a pound, cut in 1"chunks.  Fry it up, pull out the bacon, reserve the fat.  Saute the following in the bacon fat:
Nettles (blanched then sauteed in bacon fat)
Shrimp (~1/2 cup sauteed in bacon fat)
Ramps (small amount, sauteed, et al)
Sweet Peppers (small amount, sauteed, et al)

        When all is tender, transfer to a colander and press out the liquid.  Transfer the mixture to a well-buttered glass pie pan, then add the mixture that follows:

Eggs (2-3)
Goat Milk, 1 cup (or cow milk, if that's the way you roll!)
      Beat these together, and set aside.

Cheese (I used a rather salty farmer's cheese sparingly, and a Lancaster cheddar), approx. 1 cup, to taste.
seasoning (I used pepper only, because the cheese was salty and I wanted to taste the veggies.): Sprinkle evenly over the shrimp/veggie mix, then soak with the egg and milk mixture.

Bake at 350 for ~ 45 minutes, or until the custard is firm and rises.  Remove from oven and let set for 15 minutes before cutting.

As my students would type: OMG!

As I would type: YUM!

Try It!

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