I was lucky enough to be offered the opportunity to create a demo using some of the produce and products that Countryside Conservancy vendors had to offer. I had a a blast cooking for everyone and getting to know the customers that visit the Market at Howe Meadow every Saturday. It was a lot of fun sharing this recipe, especially since the customers were so enthusiastic. It was great to be able to make that connection with people who are just as passionate as me about the food they eat.
Thank you all for visiting the demo tent and hopefully I’ll be seeing you again soon!
Special Thanks to:
For supplying amazing ingredients to work with.
Herbed Goat Cheese Grits and Eggs
This recipe was made to serve four, but can be easily scaled down to a single serving.
1 Bunch of kale, stems chopped small and leaves sliced in 1 to 1/2 inch strips
1 1/2 cups sliced mushrooms
2 Medium cloves of fresh garlic, chopped fine
6 oz. Smoked uncured bacon sliced small; lardons (regular bacon works too, just be careful not to over season)
Salt and Pepper to taste
2 oz Fresh thyme sprigs
2 Fresh bayleaves
1 1/2 Cup old fashioned grits
6 Cups water
3 Tb. Mackenzie Creamery Chévre
Salt and Pepper to taste
Dash of salt plus additional salt for seasoning to taste
1/3 cup Water
Pepper to taste
To start the grits, in a medium sauce pan, add the water and a dash of salt. Tie together the thyme and bay leaf with butcher string and add to the water; bring to a boil. Whisk in grits and turn the heat to medium-low, cooking for 15 to 20 minutes and stirring every so often. Finish by whisking in the goat cheese adding salt and pepper to taste. Make sure to remove the herbs from the pot and set the grits aside.
All produce should be washed and dry before eating. If the mushrooms seem to be a little dirty take a clean paper towel to brush off the bits of dirt. Mushrooms shouldn’t be washed it will water log them and take away from the real flavor of the mushroom.
Begin by rendering your bacon in a large sauté pan until crispy over medium low heat. Remove bacon and drain on a paper towel. Reserve the bacon fat in a heat safe container. Let it sit for 30 seconds so that the fond can drop to the bottom of the container, you’ll need this bacon fat in a minute.
Using the same pan add about an 11/2oz. of bacon fat making sure to avoid pouring in the fond. Heat the fat for about 2 minutes, and add the mushrooms browning for about 2 to 3 minutes. Finish by adding the rest of the vegetables. If you need to use more bacon fat this is the time to add it. Season with salt and pepper.
Pour 1/3 cup of water into a small non-stick sauté pan adding a dash of salt. Just as the bubbles start to form crack your egg into the pan. Allow to cook covered for about a minute over medium heat. Uncover and baste with the hot water about 11/2 to 2 minutes until the whites of the egg are fully cooked through. Repeat the same process with the other eggs and season with salt and pepper. To plate, place some of the grits in a bowl, top with vegetables, egg and finally bacon crisps.