Salmon Leek Frittata with Duck Eggs

A simple and super tasty way to use the duck eggs that become available this time of year.  Hannah thought a bit of rosemary in the salmon would taste good and she was right.  So yummy that Hannah asked for thirds, which is quite rare at supper time.

Here's what you'll need:

3-4 duck eggs
1/4 cup cream
3-4 tablespoons of chèvre
black pepper
salt

3 tablespoons butter
1 leek

1 7.5 oz can of red salmon (the canned salmon cooks into a better texture for this dish)
2 sprigs of rosemary, de-stemmed and minced

1/4 cup grated parmesan

Preheat your oven to 425.

First, prepare the leek by cutting the roots off and most of the top.  You should have about 8 inches of leek left.  Take that cylindrical piece and cut it length wise so that you have two long halves.  Next, look inside the layers of leek to make sure it's clean of any sand that might be present.  Place the halves flat on the cutting board so that the round sides are facing up.  Now cut the halves into 1/8" sections.  This will result in you having many half-moon shaped pieces.

Place two tablespoons of butter into a nine-inch cast iron skillet that has been warmed to a low heat.  Add the leek pieces, break them apart with a fork and lightly salt.  Continue cooking at a level where they are just sizzling and stir every couple of minutes. This should caramelize them in about 15 minutes.

While those are cooking, prepare another skillet with a tablespoon of butter and the minced rosemary.  After it reaches a medium heat and the butter begins to sizzle, then add the drained salmon.  Flake the salmon into small pieces in the pan and allow to cook until it browns lightly.

In a mixing bowl, add the eggs, cream, crumbled chèvre, salt and pepper.  Whisk the mixture well.

After the leek has caramelized, remove the pan from the heat.  Mix the cooked salmon into the leeks in the cast iron skillet and stir well.  Add the egg mixture and stir gently to let the liquid evenly distribute in the pan.  Sprinkle the parmesan over the top and put into the oven for 15-20 minutes or until the top is golden brown.

Remove and let cool for at least 10 minutes before slicing and serving.

Oven Braised Brisket

Brisket, sweet potato fries and fire roasted bell peppers.

This recipe uses a 3 lb cut of fatty brisket.  It's about the biggest cut that will fit in my 12 inch saute pan that I use for oven braising.  I'm sure you could scale up the recipe quite easily if you have a more sizable roasting pan.

Start by making a dry rub:

2 tbsp of crushed mustard seed or powdered mustard

1 tbsp of chili powder
1 tbsp of paprika
1 tbsp powdered oregano

2 crushed bay leaves

1 tbsp of salt

1 tsp of black pepper

Mix all ingredients until well distributed.  Coat meat evenly with liquid smoke, then coat with dry rub.  Place into pan with the fatty side up, cover tightly and refrigerate overnight.

In the morning add:

1/4 cup fresh black coffee

1/4 cup red wine vinegar.

Cover with a tight lid and put into a 200 degree oven.

Cook for 8 hours.

After removing from the oven, strain a cup of the liquid into a saucepan.  Reduce it by half and add a few tablespoons of a tomato based BBQ sauce to make a mop for the sliced meat.

The meat can remain in the covered pan for up to an hour and still be plenty hot.

Just before serving, baste the brisket with a bit of sauce and place uncovered into a 300 degree oven for  25-30 minutes.  Baste once about halfway through.

Remove from the oven and place on a cutting board and let it rest for a few minutes.  Slice thinly against the grain, put it on the plate and top it with a teaspoon of sauce.