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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Cranford, NJ 07016
Roasted Halibut and Leek with Citrus Chive Butter
Roasted Halibut and Leek with Citrus Chive Butter
For the citrus-chive butter
For the roasted halibut and leeks
Make a compound butter by combining the butter, clementine zest, chopped chives, and pinch of salt in a small bowl. Stir the mixture with a spatula until ingredients are evenly distributed. Shape the butter into a quenelle or a log and chill in the fridge until firm, about half an hour.
Preheat the oven to 350 degrees Fahrenheit. Prepare the leeks: Take off their roots and coarse green tops. Slice the leeks almost in two with a lengthwise cut from the top end to within two inches of the root base. Submerge the leeks in water and agitate them to remove any dirt. Simmer the leeks in a separate (large) pot of water until just tender, about 4 minutes. Drain the leeks and finish the lengthwise cut to divide the leeks into two halves.
Butter two gratin dishes or one larger casserole dish and place the leeks on the bottom. Drizzle with 1 tablespoon olive oil and the melted butter. Season the leeks with a couple pinches of salt. Place each halibut fillet atop its own bed of leeks. Pour clementine juice over the halibut along with the other tablespoon olive oil. Season the fish with a couple pinches of salt and a bit of freshly ground white pepper.
Roast the fish in the oven for 10-15 minutes, until the halibut is cooked through and flakes easily with a fork. Remove the halibut and leeks from the oven and serve immediately with a slice of citrus-chive butter on top.
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Mint Drinks
Mint Water
A pitcher of water with a large bunch of fresh mint inside, chilled and cold from the fridge. The water has a faint sweetness from the mint; it tastes like how a garden smells.
Mint Limeade
Combine mint, honey, lime juice and seltzer to get a packed fizzy cocktail. You can also add a pinch of kosher salt
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Breakfast Eggs with Leeks and Asparagus
Breakfast Eggs with Leeks and Asparagus
Place bacon in a medium skillet on medium heat. Gently cook, turning occasionally, until the bacon pieces are lightly browned and much of the bacon fat has been rendered, about 10-12 minutes. Remove cooked bacon from the pan with a slotted spoon, leaving the rendered bacon fat in the pan.
While the bacon is cooking, cut up the bread. If the bread is a little stale, great. If it is fresh, then spread it out on a baking sheet and heat it in a 200°F oven for about 10-15 minutes to help it dry out a bit. This will help the keep the bread from disintegrating when mixed with the eggs later.
Bring a small pot of water to a boil. Add the cut asparagus and blanch for 1 minute. Remove the asparagus from the pot to a bowl of ice water. Let cool in the ice water and then drain.
Once the bacon is done and removed from the pan add a tablespoon of butter to the pan with the remaining bacon fat. Add the leeks and gently cook on medium to medium low heat for 10-12 minutes until the leeks are softened, but not browned. Do not let brown.
In a large bowl, whisk together the eggs, milk, crumbled feta cheese, herbs de Provence, salt, and pepper.
Place the bread pieces into the egg milk mixture and press down so that the bread becomes completely saturated with the mixture. Add the asparagus and leeks and gently mix to combine, taking care to not break up the bread.
Preheat oven to 350°F. With the remaining tablespoon of butter, butter the insides of a 9×13-inch casserole dish. Sprinkle the bacon over the bottom of the dish. Gently pour the filling mixture into the casserole. Top with Parmesan cheese. Push the grated Parmesan down a bit into to the top of the casserole so that it gets moistened. (At this point you can make the night before, refrigerate and bake the next morning.)
Bake, uncovered, for 45 minutes or until the top is lightly browned and the custard is cooked through. If the top is getting too brown before the custard is done, you can tent it with foil. Remove from oven and let cool for 5 minutes before cutting to serve.
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