Deep Dish Duck Egg Frittata

Deep Dish Duck Egg Fritatta Pie

A Lee Drake original

Serves 4

Prep time - 1/2 hour

Bake time - 1 hour

Cool time - 15 minutes

Serve warm or cold

Ingredients

1 Pillsbury pie crust (or make your own pie dough if you're feeling adventurous)  Just the bottom - not the top

6 Duck eggs, whisked to a light froth, or 9 chicken eggs

2/3 cup of almond/coconut, soy, 1/2 and 1/ or whole milk (pick your poison) whisked into the eggs

8 thick slices of bacon, or one 1" by 7" solid piece of bacon diced raw then pan-fried and put out on a paper towel to crisp

1/2 -2/3 cups of sweet Italian sausage, crumbled, browned and set on a paper towel to soak up the oil.

1/2 cup of Crimini mushrooms, sliced and sautéed in a light coating of the bacon grease (pour off all but what remains on the pan after frying the bacon)

1/2 red onion or 1 shallot sliced thinly and sautéed with the mushrooms until browned

2 tbsp fresh coriander chopped finely

1 plum tomato sliced lengthwise into 1/4" thin slices

2/3 cup of fresh uncooked peas

1 cup feta Greek goat cheese divided into 2 portions

Salt and pepper to taste

Assembly:

Preheat oven to 350 degrees F

Put the Pie crust out on the counter at least 15 minutes prior to assembly to warm

In a bowl whisk the duck eggs, milk or milk substitute together until they froth lightly

Once the pie crust is warm place it into a 2" high side 9" oiled pie tin or springform pan and be sure to tuck it into the corners in the flat on the bottom, and evenly around all the sides.

Brown the sausage breaking up any large chunks and set aside on a paper towel (can be done in advance)

Pre-slice the bacon into 1/8" squares (if the bacon is pre-sliced get thick sliced bacon) Cook the bacon until crispy and put aside on a paper towel.

Pour off the bacon grease until the pan is just lightly coated with grease

Saute the mushrooms and shallots together (you can also add garlic if you like garlic, or scapes, or green onions)

Once the shallots are browned and the mushrooms limp, set aside

Put down a layer of bacon directly on the pie crust

Put down a layer of Sausage on the bacon

Put down a layer of Feta (about 1/2 of it) on the sausage

Put down a layer of mushrooms and onions on the feta

Add the peas evenly on top of that (They'll float some, but uncooked not all the way to the top)

Pour the egg mixture over everything, and even it out, being sure it's evenly distributed - should fill about 3/4 of the pan

Sprinkle fresh coriander on top of egg so it floats on top.

Place the slices of tomato in a starburst pattern on top of the egg

Salt and freshly ground pepper lightly on top of the tomatoes and egg

Sprinkle the remainder of the feta evenly over the top surface

Place in oven and back for approximately 50 minutes to 1 hour.  It is done when you can poke a fork into the middle of it and it comes out clean, and there is no liquid on top of the pie.

Cool for 15 minutes to let it set, slice like a pie and serve

Plated and served

Stir Fried Coconut Rice with Eggs Thai Style

Stir Fried Coconut Rice with Scrambled Eggs Thai Style

An original "leftovers" recipe

Ingredients:

• Leftover Coconut Jasmine rice (1/2-1 cup)
• Jasmine Rice
• Coconut Milk
• 3 Large organic eggs
• 2 tbsp water
• 4-6 tbsp olive oil
• 6 slices of Citterio Salumi Pronti diced small
• Sweet Thai Chili Sauce
• Fresh ground black Pepper to taste

Coconut Jasmine rice is super easy to make. Plan to make this meal with the leftovers after making Coconut Jasmine Rice to go with a stir fry or other meal the night before.

Using the package directions for liquid to rice ratio prepare jasmine rice, but substitute canned coconut milk (Polar or Thai Kitchen for example) for the water.  The more you add, the sweeter it will be up to the max liquid.  Be sure to shake or stir the coconut milk well prior to adding it to the rice.  Prepare rice as usual (We use a rice maker).  Serve for dinner with any other stir fry, and reserve 1/2 to 1 cup of rice for use the next morning in this breakfast treat.  Store rice overnight in an airtight container not much larger than the volume of rice so it doesn't dry out.

The morning you're making the rice and eggs, dice the Citterio, and crack the eggs into a small bowl.  Beat eggs lightly and whisk in 2 tbsp of water.  The more water you add the fluffier the eggs will be, but don't add too much or they will get runny.  Heat 4 tbsp of olive oil in a 10" skillet over medium high heat until it just starts to smoke.  Carefully add the cold coconut rice (to avoid spattering), breaking up any chunks with your spatula.  Brown the rice - if it begins to stick to the bottom of the skillet, add olive oil 1/2 tbsp at a time (you don't want it greasy but you don't want it sticking to the skillet).  The rice does not need to be browned all over - heat it up and get a crust on at least some of it. Once you have a light toasty crust on the rice, add the Citterio and stir fry that in with the rice until just fragrant.  Keep the rice and salumi moving to avoid burning - cook another minute or so.  Lower the heat to medium and pour the prepared egg into the mixture, constantly stirring with your spatula to get a nice even mixture of egg and rice.  Grind in a little freshly ground pepper - maybe a tsp or two. The egg should cook up almost like a quiche mixed in with the Salumi and rice.  Once the bottom is cooked and has a light brown finish to it, flip spatulas full of egg so that the top can cook.  Remove from heat and put on a plate once the eggs are cooked through and there is no more liquid, but don't let them burn.  

After serving drizzle a few tablespoons (don't bother measuring - see picture above) of sweet Thai Chili Sauce onto the eggs.  Serve immediately with a pepper grinder to add more zing, and a side of freshly ground black coffee, because everything goes better with coffee in the morning.