Today in the Kitchen: Asparagus Flan and our First DOUBLE Yolker!

May 5, 2011 | Recipes | 14 comments

So, I know so many bloggers have hens and have already marveled in the oddity that is a “double yolker” but we’ve only had our girls since October and when we gathered that GIANT egg we were giddy with delight over what was inside.
On the left is the giant D.Y., in the middle a regular egg from one of our Bovans and on the right, a pretty blue egg from one of our Ameracaunas.
Here is what I think –
life is so stinking difficult and emotionally painful you HAVE to marvel and celebrate the little, teeny things along the way or else you will spend the entire time waiting for life to “get better” and you miss so many fun moments and so…
 we celebrated our Double Yolker like it was a veritable Golden Egg!!!
I am often asked, “What do you do with all those eggs?”  
“Do you ever have any extra?”
To which I ask,
“Have you ever seen my kids eat?”
Each time they eat, like my sister says, “You’d think they had never eaten in their entire lives.”
Actually, with food prices, it’s getting a bit scary!
No, we get eight eggs a day and I think I have only given 4 dozen as gifts since October.
Here is a delicious recipe full of eggs, EIGHT in fact, from the insightful, delightful Mireille Guiliano.
 I could not imagine how it would taste much different than my crustless quiche but boy was I wrong.  I was also concerned by the name because I am not a big fan of the dessert “flan” but I had all the ingredients and soon had the accolades of thanks from everyone in the family too- They LOVED it!
With asparagus season right around the corner, I thought you might love it too!~
This and other fabulous recipes can be found in the classic
“French Women Don’t get Fat”
You will need:
16 stalks of asparagus
4 ounces of bacon, coarsely chopped
8 eggs 
2 cups of milk
1 cup of heavy cream
8 sprigs of Chevril minced (I didn’t have it so I used Thyme)
Salt and pepper freshly ground
Cut off the tough ends of the asparagus (about 2 inches).  Peel it and boil is in salted water for 5 minutes.  Drain and let cool.  Chop each stalk into 2 or 3 inch pieces.
Sauté the bacon ’til crisp.  Drain.
Combine the eggs, milk cream and half of the chevril.  Season with salt and pepper.  Preheat the oven to 350.  Pour the egg mixture in a 9 inch pie dish, 2 inches deep.  Sprinkle in the asparagus and bacon.  Bake for 15-20 minutes*, til the custard is set but not dried out.  Serve immediately with the rest of the chevril.
*I don’t know what planet she makes this on, but I had to bake it for at least 40 minutes to get it set – monitor it for best results, keep an eye on the middle.
Bon Appetit!!!!

14 Comments

  1. Priscilla

    I was once told that double yolks are laid at the full moon. I guess someone was pulling my leg, but then I’m a city girl and don’t know doodly-squat about agriculture!

    Reply
  2. Parisienne Farmgirl

    Priscilla,
    It very well have been a full moon… as “Today in the kitchen” isn’t always, well, based on “today” – I made this a couple weeks ago 🙂

    Reply
  3. Blondie's Journal

    This sounds like a great cookbook and recipe. I wanted to make a dessert flan for tonight and the Food Network only listed 5 and one called for duck. Noooo…

    XO,
    Jane

    Reply
  4. Jenny

    Yums, thanks for sharing the goodness…those eggs are beautiful and so photogenic, n’est-ce pas?:) Your comment on celebrating the tiny moments made me cheer, “here-here” and recall a book I just saw recommended on The Today Show: The Book of Awesome (by Neil Pasricha) with such such small notable awesome-ness as: “Wearing underwear just out of the dryer, Watching The Price Is Right when you’re home sick, When the vending machine gives you two things instead of one, The first shower you take after not showering for a really long time, When cashiers open up new checkout lanes at the grocery store, Sleeping in new bed sheets, Waiters and waitresses who bring free refills without asking…” It just made me think of our wonderful Heavenly Father delightedly adding small details in our day as litte “I love yous”. Early Happy Mother’s day to you.

    Reply
  5. Sherri B.

    I get excited every time we get a double yolk! I’ll have to keep track and see if it is a full moon next time or if someone was pulling Priscilla’s leg.

    Reply
  6. Kalee

    Mmmm…that looks delicious! I cannot wait until the day that we can have chickens.

    Reply
  7. Pam

    I love that book, but have never made this dish. I’m definitely bookmarking this post so I can make it soon. I love your new header, BTW. That picture of you is spectacular!

    Reply
  8. Stephanie

    A double yolk is a very big deal according to how my grandmother used to react when she got one. The whole neighborhood knew about it. I love your recipe posts!

    Reply
  9. Tina Leigh

    LOL!!! I think the “Double Yolker” celbration is toooo funny! We do things just like that here. I cant wait for my granddaughter to find her first!

    I hope you will not take offense to this, I do not mean it that way at all BUT, I am having a hard time reading your blog. I thought it was my computer but I have the same difficulty at work (and dont tell anyone I read blogs on the job!LOL).
    The post before this is impossible for me to read. Is anyone else having trouble? I maynot comment often but I always LOVE to read your blog!

    Reply
  10. Valerie

    What…you have chickens…besides your kids? Since October?

    How did I miss this???????

    Now, I’m going to have to go back and look at your October posts to see if you blogged about this. And I really need to be doing laundry, cleaning, kid-rearing, etc. LOL 🙂

    Recipe sounds delicious and appeared to be a hit!

    Hope you are feeling good.

    Val

    P.S. Loved the political rant! 😉

    Reply
  11. Beth - In My World...

    This is one of my FAVORITE books! Love it!

    We thoroughly enjoy our chickens as well. There is something so satisfying about walking out to the backyard to cull food as opposed to going to the market!

    Reply
  12. Hopelessly Romantic Art Studio

    Yummmmmm! I will have to try it.I haven’t had much asparagus in my life; I’m sure i am missing out. I have that same book; need to read it again! Isn’t finding the fresh eggs in the nesting box like Easter all over again!
    Blessings, Gerri

    Reply
  13. à la parisienne

    Yes, the word “flan” threw me off in your post as I am not a huge fan of flan either.
    But this looks delicious. We love asparagus (and who doesn’t love bacon?) and can’t get enough of it, so I am happy to know a new way to cook it.

    One of these days when we move to the country I hope to raise chickens. We live in town and we have such little space I wonder if it would be impossible to raise them or if it’s even allowed?? I agree grocery prices are just getting worse and worse-I’m going to have to get really creative.

    Mandy

    Reply
  14. Velud'arte

    I really really love your blog!!!!!
    Big kiss super and beautyfulll MOM!

    Reply

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