Page 12 - March April 2015

Eggs!!
Culinary Arts
EAT LOVE LOCAL
by Culinary Adventurer Kathy Sanchez
Tofu Stroganoff
I like eggs. Deviled, scrambled,
poached, you name it! Initially
content with store-bought eggs,
I’ve come to adore the eggs from
our local farmer’s markets. The farmers can tell you which chicken hatched a particular egg. Sometimes, I find a feather stuck to a shell. Fabulous! (Although I recommend washing the shell beforehand). Farmer’s Market eggs have a fresher taste.
Ridgeview Farms from Healdsburg sells fresh eggs, lettuce, radishes, and more. Renee and Joel Kiff originally grew their produce for their family. In 1978 they began selling to local farmer’s markets. Presently, they host 50 hens and 5 roosters.
On Wednesdays, they offer $2 bouquets for the schoolchildren who visit the market.
These eggs are beautiful prepared alone, but I love this simple recipe:
2 eggs
Olive oil
Whole wheat English muffins
Extra sharp cheddar cheese (optional) Ripe avocado
I’ve tried water or milk added to eggs
to make them fluffy. But just whip-
ping until they are foamy makes the eggs light and airy. Toast English muffins. Heat oil in skillet. Add whipped eggs. Cook until slightly done. Turn off heat. Add cheese (I use a little extra sharp Tillamook to get a cheese flavor with less dairy). Cover skillet to melt. Add a dollop of eggs to muffin. Slice an avocado on top. Sprinkle a bit of kosher salt on avocado. Eat and enjoy your farm fresh, healthy, satisfying breakfast.
As an instructor at a beauty college I would bring my graduating students their favorite dish for potluck. The overwhelming favorite was beef stroganoff. This is a recipe I’ve developed over the years. Initially, I had a difficult time finding a recipe that didn’t include canned soup.
After trial and error, I came up with this popular dish. The secret to this flavorful, rich dish is carmelizing the onions and using Cremini mushrooms. One of my favorite co- workers was vegetarian, so I made a version with tofu (she absolutely loved it!).
2 large, sweet onions, sliced
1 lb Cremini mushrooms, sliced 1 8 ounce package extra-firm tofu Salt and pepper
Sour cream
Olive oil
Dry or Sweet Sherry
Removed tofu from package. Cut up into small pieces and place on a paper plate. Cover with a paper towel and let sit for at least 1/2 hour to help remove moisture.
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