IAN KNAUER | The Farm PBS

Regular Ol’ Eggs, All Dressed Up!

On June 26, 2014

This classic French open-faced sandwich is even better with American ingredients. La Quercia, a cured meat house in Iowa, is making world-class smoked hams and Mountain View Farm in Virginia is making Swiss cheese as good as the Swiss. Ask around at your local farmer’s market about who is making great artisan products near you! This recipe was featured on the Egg Episode of The Farm with Ian Knauer on Public Television and CreateTV. Croque Madame Serves 4 For the cheese sauce: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups whole milk Kosher salt and freshly ground black pepper 2 cups grated Gruyere-style cheese For the Croque Madame: 2 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground black pepper 4 thick slices brioche Preheat the oven to 350°F. Melt the butter in a medium heavy saucepan over medium high heat. Whisk in the flour and cook, whisking, 2 minutes. Whisk in the milk and a large pinch of salt and stir until it comes to a boil. Boil the sauce until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted. Season the sauce with salt and pepper to taste and reserve. Make the Croque Madame: Melt the butter in a large heavy skillet over medium high heat until hot. Crack the eggs into the skillet and sprinkle with a pinch of salt and pepper. Cook until the bottoms of the whites are set, then transfer the skillet to the oven and cook until the whites are just cooked through, about 2 minutes. Place a slice of brioche on each of 4 serving plates, then top each with some of the cheese sauce. Place some prosciutto over the sauce then place an an egg over top. Top with some more cheese sauce and garnish with micro greens. Serve.

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Zucchini Steaks with Bell Pepper Chimichurri

On June 19, 2014

Chimichurri sauce is a South American herb and chile sauce, typically used as a topping for grilled steak. This version uses sweet bell peppers in place of the hot chiles and a mix of fresh herbs. It’s perfect for these grilled zucchini, or realy, just about anything! This recipe aired on The Farm with Ian Knauer on Public Television and CreateTV. Zucchini Steaks with Red Bell Pepper Chimichurri Serves 4 4 zucchini, halved lengthwise 1 cup extra-virgin olive oil 2 red bell peppers 1/4 cup apple cider vinegar 1 cup chopped mixed fresh herbs, such as dill, cilantro, parsley, scallions Kosher salt and freshly ground pepper Preheat the grill. Brush the zucchini with some of the oil and sprinkle with a pinch each of salt and pepper. Grill the zucchini and the peppers, turning occasionally, until the zucchini is tender and has grill marks and the pepper’s skins are blackened all over, about 15 minutes. Place the zucchini on a serving platter. Let the peppers cool to warm, then peel away and discard the skins, stems, and seeds. Open the peppers like a flower, then stack them in a pile. Cut 1/4-inch wide strips and place them into a bowl. Stir in the vinegar, herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Stir in the remaining oil, then top the zucchini with some of the chimichurri sauce and serve.

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