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Quail are small, but delicious mouthfuls. Here are two recipes for Roasted Quail from “Culinary Birds” by John Ash. COFFEE-SPICE ROASTED QUAIL WITH A VANILLA SAUCE MAKES 6 SERVINGS Ingredients 12 bone-in quail 5 tablespoons (75mL) olive oil, divided Coffee-spice Rub 1 tablespoon white sesame seeds 12 black peppercorns 20 coriander seeds 3 whole […]Read more »
Kelly Bohling explains how to handle quail eggs and delicious ideas for eating them. Delicious and Versatile Quail Eggs Quail eggs are small, speckled gems that you’ve likely seen in your local co-op or Asian food market. They come in tiny, clear plastic egg cartons. You’ll be tempted to buy them for their cuteness alone, […]Read more »
The deviled egg, a holiday staple for my family. I typically prepare both the Classic and Sweet Classic recipes. The perfect hard-boiled eggs start with the perfect eggs. Try for eggs that have been in the fridge for a week or so, if they are farm fresh. If you’re using store-bought eggs rather than farm […]Read more »
Many times it is the simplest things that taste the best. Take eggs and toast for example. Easy enough to make for one or for a crowd. Ingredients you most likely have on hand. Eggs and toast – the perfect breakfast, or lunch, or supper. It starts with bread. White Wheat Rye Use what you […]Read more »
Today I want to share an easy recipe for quiche, using many ingredients that you may already have. As the weather warms up so does egg production. This is a great way to use up those eggs. My favorite meat to use in quiche is bacon. You could also use chicken or lunch meat. […]Read more »
by Melissa Caughey of Tilly’s Nest Sometimes when you are a chicken keeper, you end up with an abundance of eggs. When this happens I usually turn to making quiche or fritattas. Fritattas are versatile and are a great way to combine many flavors. Fritattas are similar to quiche, except they have no crust. This […]Read more »
by Jennifer Sartell of Iron Oak Farm I remember when I was a kid we had one of those electric carving knives that my dad ordered from an infomercial. It was a serrated knife blade attached to a handle with a motor that moved the blade back and forth in a kind of violent vibration. […]Read more »
by Melissa Caughey of Tilly’s Nest Tis the season for a plethora of hard boiled eggs. Easter is upon us. Did you know that there are a few things that you too can do to achieve the perfect hard boiled egg? Over the years I have had plenty of opportunity to perfect the art and […]Read more »