COOKING with CANNABIS
Florentine Phyllo Cups by Chef Dana Cunningham
We are so excited at the farm because it is finally flower and vegetable season . Everything is starting to bloom and is looking beautiful . I love this time the most because my yard is bountiful , the smells of the different flowers , and the flavors of the fresh foods available . Here at Sunset Grove Farm , we are always planting something all year long , so as the seasons progress , we always have something new and beautiful to look forward to seeing and eating . We are also excited for the farm-fresh market season .
Speaking of eating farm fresh , I have a few things for this recipe in my backyard . I like to use eggs from the farm as much as I can because farm-fresh eggs are high in Omega-3 Fatty Acids , which are super essential nutrients that our bodies don ’ t make on their own , so we must get them from our food . Spinach is also an ingredient in this recipe that I like to have growing at all times . It grows like a bush . Just remember to prune it regularly , and it will stay vibrant for months . This recipe also calls for phyllo dough . You can buy it in sheets , or you can purchase premade cups . I ’ m saving a step and buying the cups for this recipe . They are a good price , and you can find them next to the pie crust in the freezer section at the store .
What makes a dish Florentine ? Florentine is a French-style dish that incorporates three things — a protein , usually chicken , cooked spinach , and a mornay sauce . Mornay is a Bechamel sauce that is one of the five French Mother sauces . These are the five sauces in French cuisine from which all sauces are derived . Whoa , thanks for letting me get my cooking nerd on for a minute ! But hold on , I still haven ’ t told you what kind of sauce it is . It ’ s a French cheese sauce ! We ’ re going to make it and add it to this dish . If you want to go the easy route , just put a small slice of smoked gouda in the phyllo cup and let it get melty in the oven . It will still be delish . You can also infuse your cheese sauce if you want ! Just throw some infused butter in there while you make it , and voila ! Magnifico ! On a side note , this cheese sauce is also amazing with pasta !
Mornay Sauce Ingredients
1 cup of whole milk 1 tablespoon of butter ( infused if you choose ) 2 tablespoons of flour ½ cup of grated gruyere ( or gouda ) ¼ teaspoon of sea salt Black pepper to taste Tiny tinge of nutmeg
Mornay Sauce Method Makes 1 cup
1 . Scald milk in a small saucepan and then set aside . 2 . In a second saucepan , melt the butter , and with a fork , stir in the flour , whisking to eliminate any lumps .
3 . |
On low heat , slowly add the milk and continue to whisk until |
smooth . |
4 . |
Take off the heat and stir in the cheese . Stir until melted . |
5 . |
Season with salt , pepper , and nutmeg . |
The Florentine Filling
Ingredients 4 large eggs , cracked and whipped with a whisk Salt and pepper to taste 3 tablespoons Mornay sauce ½ cup of fresh spinach , chiffonade 8 thinly sliced cherry tomatoes 1 pack of premade phyllo cups
The Method
1 . Set the oven to 325 degrees . 2 . Drizzle 2 tablespoons of olive oil in a large skillet on medium heat . 3 . Once the oil is warm , add the whipped eggs and cook like scrambled eggs .
4 . Once the eggs are halfway cooked , season with a pinch of salt and fresh cracked pepper ; add the spinach and continue to cook the eggs .
5 . Once the eggs are cooked , drizzle the Mornay sauce over the eggs and stir to incorporate .
6 . On a sheet pan , arrange the mini phyllo cups a couple of inches apart and fill them with the egg Florentine mixture . Place a slice of tomato on top and repeat until all the cups are filled .
7 . Place the sheet pan in the oven just until phyllo cups are warmed
— approximately 4 minutes . 8 . Bring them out of the oven and serve !
A couple of these Florentine Phyllo Cups and a nice salad from the garden creates a beautiful meal worth sharing . Enjoy !
Remember to drop by and see me at Sunset Grove Market every Sunday from 7 a . m . to noon at Minsky ’ s Zona Rosa , 7007 NW Barry Road , Kansas City , MO .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .
42 June 2024