![\"img_1138\"](\"https:\/\/www.marthabayne.com\/wordpress\/wp-content\/uploads\/2009\/05\/img_1138-400x300.jpg\" "\\"img_1138\\"")
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I spent several days hanging around with Erik Knutzen<\/a> last week, and wrote a little account of his trip to Chicago that should be out in a day or two<\/span> \u00a0can be found here<\/a>.<\/p>\n In the \u00a0meantime here’s a recipe for “egg pie,” adapted from The Urban Homestead<\/a>. I added the bottom layer of chard, since bags of the stuff, courtesy of Vera<\/a>, were threatening to take over the produce drawer. It turned out well, I think — super cheap, easy, and pretty tasty. If I made it again, though, I think I would use more eggs and\/or less flour. This would make it denser — more frittataesque \u00a0— and better showcase the flavor of the best eggs in the world<\/a>.<\/p>\n I would also advise a more melty cheese. This came out of the oven pocked with warm little pebbles of ricotta. Delicious on their own, but not well-integrated with the eggs and veg.<\/p>\n Here it is:<\/p>\n Slice up and gently saute 2 leeks and about a dozen cremini mushrooms in 2 Tbs. butter. Steam large bunch of rainbow chard.<\/p>\n In a bowl, beat together 4 eggs and 1 cup milk. Add 3\/4 flour, and a pinch of salt and pepper. It will look like thin pancake batter.<\/p>\n Line bottom of a greased cake pan with chard. Combine egg mixture with mushrooms and leeks, and 1\/2 cup crumbled dry ricotta, and pour over the chard “crust.”\u00a0<\/p>\n Bake at 375 for 40 minutes, or until golden.\u00a0<\/p>\n Slice. Eat.<\/p>\n","protected":false},"excerpt":{"rendered":" I spent several days hanging around with Erik Knutzen last week, and wrote a little account of his trip to Chicago that should be out in a day or two \u00a0can be found here. In the \u00a0meantime here’s a recipe for “egg pie,” adapted from The Urban Homestead. I added the bottom layer of chard, … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[117,5],"tags":[143,141,126,142,80],"class_list":["post-504","post","type-post","status-publish","format-standard","hentry","category-other-food-media","category-personal","tag-cedar-valley-sustainable-farm","tag-egg-pie","tag-erik-knutzen","tag-jody-osmund","tag-vera-videnovich"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts\/504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/comments?post=504"}],"version-history":[{"count":8,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts\/504\/revisions"}],"predecessor-version":[{"id":520,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts\/504\/revisions\/520"}],"wp:attachment":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/media?parent=504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/categories?post=504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/tags?post=504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}