Tag Archives: chickens

Frittata with Chevre and Caramelized Onions

We’ve had backyard chickens in Seattle for more than a decade now.  I kind of like to think that we had city chickens before having city chickens was a thing.  (Now everyone has chickens here; you have to get backyard goats to have any urban farming cred.  J says we’re not getting goats.)  I’m sure Seattle has a home and garden tour somewhere, but I’m also sure that it’s nowhere near as popular as the city’s annual Chicken Coop Tour.

At the moment we have just three hens: Ducky, Feather, and Feather.  Lately one of the Feathers has been acting upon a likely-well-intentioned but completely misguided plan to hatch a nestfull of eggs, except that we kept taking her eggs away and, ahem, with no rooster in flock the eggs had exactly zero chance of hatching anyway.

Feather was petulant about the situation and hunkered down in one of the nesting boxes for weeks.  She would not be stirred, unless I would let her into the garden to eat my tomatoes, in which case she happily abandoned her maternal duties and left the nest for hours at a time.  Luckily Feather has abandoned her dreams of motherhood and we are getting a few eggs again (broody hens don’t lay).

Let us celebrate with a frittata.

You made a big batch of caramelized onions and froze some, right?  If not, just throw a few thinly-sliced onions in your pan over high heat and cook them until they have softened and sweetened and proceed from there.  I also like this recipe with a few leeks in place of the onions. Continue reading

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Smoked Salmon Spaghetti alla Carbonara with Spicy Peppers

There are currently only three chickens in our backyard flock: Ducky, Feather, and Feather.  Yes, two Feathers, both black.  I’ll gloss over the details of what happened to the original black Feather, and just tell you that when we got chicks the following spring, my oldest exclaimed in delight: “This time we have two Feathers!”  And so we do.

The Girls (by which, at the moment, I mean the three chickens, not the three little girls who live inside with us; it does get confusing sometimes) usually keep us amply supplied with eggs.  Today we had run out, though, so I was pleased that an afternoon visit to the coop yielded the two eggs I needed to make this recipe.  Taking fresh-laid eggs straight to the table never gets old for me.

This recipe is inspired by the Carbonara with Mama Lil’s Peppers on Michael Natkin’s delightfully-named vegetarian blog Herbivoracious (and check out his new Herbivoracious cookbook as well).  I love Mama Lil’s Peppers and think they’re an inspired addition to pastas, pizzas, antipasto plates, and much more.  (I even gave J a jar of the spicy ones as part of his Fathers Day present.  But use the mild ones for this recipe!)  A vegetarian carbonara is untraditional, of course–usually it gets a hit of smoky salt from bacon–and I departed from Michael’s departure from tradition by adding hot-smoked salmon instead. Continue reading Smoked Salmon Spaghetti alla Carbonara with Spicy Peppers (click for recipe)