Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture's list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state's agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
Broccoli is typically harvested in late June and then again in the fall when temperatures tend to be slightly lower. KRCC's Ellen Mahoney visited Isabelle Farm in Boulder County and spoke with Jason Condon who owns the farm with his wife, Natalie. Ellen also met up with Tiffany Cooper who is the CSA director for Isabelle Farm and also a trained chef. Tiffany baked a broccoli frittata in a cast iron skillet in her home kitchen.
Click below for the recipe from Tiffany Cooper for her broccoli frittata, and a recipe from the Department of Agriculture for a broccoli and cheese strata.
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Broccoli and Goat Cheese Frittata
Tiffany Cooper, Isabelle Farm
4 cups broccoli, cut into florets and stalks, small dice
1/4 cup onion, fine dice
1 head green garlic, fine dice
1/2 cup mushrooms, small dice
1/4 cup carrots, small dice
2 cups spinach
2 tablespoons butter
1/3 cup half and half, or 2% milk
1/2 cup herb goat cheese, crumbled
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1. Preheat oven to 350.
2. In a medium saucepan, blanch broccoli for 1-2 minutes, until vibrant green. Shock in ice/cold water. Drain and set aside.
3. In an oven proof skillet (cast iron preferred), saute onions and green garlic in butter until translucent. Add carrots, sauté 5 mins. Add mushrooms, sauté for 10 mins until all soft. Add broccoli and spinach. Toss. Place lid on pan to wilt spinach for a few minutes. Remove from heat.
4. Lightly beat eggs and stir in cream, goat cheese, salt and cayenne pepper. Pour mixture over veggies in pan.
5. Cook for 3-5 minutes on stovetop at medium heat, or until eggs are set on the bottom.
6. Move frittata to the oven. Bake for 30-40 minutes until the eggs are set and the top is starting to brown. Allow to rest before cutting. Cut into wedges and serve with side of green crisp salad.
Recipe from the Colorado Department of Agriculture
Broccoli Cheese Strata
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
7 slices Sourdough Bread, cubed into 1" squares
1-1/2 lbs. Ham, diced
2 cups Broccoli, blanched, chilled and chopped
1 clove Garlic, minced
6 fl. oz. Whole Milk
1/3 bunch Italian Parsley, chopped fine
1 tsp. Black Ground Pepper
1/2 cup Asiago Cheese, shredded
1/2 cup Aged Sharp Cheddar Cheese, shredded
Preheat oven to 375° F. In a large sauté pan, add a small amount of oil and cook the ham then add the minced garlic. Mix the eggs, milk, parsley and black pepper in a large bowl. In a 9x13 casserole pan, spray well with non-stick pan spray and layer bread, cooked ham, broccoli, cheese and then pour the egg mixture on top. Allow the egg mixture to soak into the bread, press into pan to ensure all is coated. Cover with foil and bake for about 40 minutes, uncover and finish until center is fully cooked. The dish will have a nice golden color when done. Top with additional cheese if desired.