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Mother Hen

Janine Booth

pasture raised egg chef janine mother hen handsome brook farm
small family farm

James Beard Foundation Award Semi-Finalist Chef Janine Booth was born and raised on the beautiful, island continent of Australia. A place where blue skies and sunshine encourage family and friends to gather around the backyard barbeque – everyone taking part in grilling and preparing farm-fresh salads. Living in a culinary melting pot for most of her life, Janine was exposed to a vast array of flavors and cuisines and her ongoing fascination inspired her to begin cooking classes at a young age and immediately her passion, drive and creativity was ignited.

 

In 2006 Janine took an eight-month culinary sabbatical, where she travelled

extensively through Spain, Italy, Greece, France, Turkey, Germany, Monaco, UK, Austria, Switzerland, Belgium, Croatia, Thailand & Indonesia, exploring and gaining incredible knowledge on international flavors. Janine went on to study her craft of culinary arts at Le Cordon Bleu in Miami. Following culinary school, she kicked off her professional career at Gigi’s restaurant in Miami under Executive Chef Jeff McInnis. Janine then landed at the acclaimed Yardbird Southern Table and Bar of Miami Beach in 2011, once again working under the tutelage of McInnis where she fell in love with the cuisine & hospitality of the South. Janine then returned to a cuisine very close to her heart as she became the opening Sous Chef of Khong River House. Within the opening three months the restaurant was nominated for a James Beard award for ‘Best New Restaurant’ serving traditional Northern Thai food.

 

In 2013 Janine appeared on NBC/Bravo’s Emmy award winning television show, “Top Chef,” cooking and competing in New Orleans, as well as many episodes of the Emmy nominated show “Last Chance Kitchen”. Since settling between Miami and NYC, Janine has been showing New Yorkers a taste of southern hospitality at Root & Bone with her partner, Chef Jeff McInnis. Root & Bone has received much accreditation for celebrating elevated Southern fare, serving up some of the best fried chicken in town.

 

In 2017 the pair opened a second Root & Bone location in Miami Beach as well as another Miami concept, Stiltsville Fish Bar. Planted in the heart of Sunset Harbor, Miami Beach the concept focuses on Florida seafood, and will eventually provide a rooftop deck for guests to eat, drink and watch the beautiful sunset over Biscayne Bay. This is where Janine received her James Beard Foundation Award Semi Finalist nod for Rising Star Chef of the Year.

 

Janine has since appeared on a number of TV networks including NBC’s Today Show, Chopped, FOX & CBS among others.

Featured Recipes

Sweet Corn Spoon Bread

Sweet Corn Spoon Bread

Ingredients

1 c grated corn

1 c corn whole kernels

2 c milk

1/2 c chopped scallion

1 c heavy cream

1 c corn meal

1/8 c sugar

1 1/2 T salt

1/4 t Cayenne pepper

1/2 c sharp yellow cheddar cheese

1/2 c sour cream

3 eggs yolks (from Handsome Brook Farm eggs)

3 egg whites, whipped to medium peak (from Handsome Brook Farm eggs)

2 T butter

2 T additional corn meal

Directions

  1. In small sauce pot over medium heat bring milk, cream, sugar, salt, and cayenne to a low simmer.
  2. Stir with a whisk and incorporate both the grated corn and whole corn kernels.  Then add the cornmeal while continuing to stir to keep from any sticking or scorching on the bottom of the pan.
  3. Cook the cornmeal for about 5 minutes on medium heat at a low simmer and then turn down to low heat while constantly stirring.
  4. Cook for about another 10 minutes until the mixture is thick like grits. note* Depending on the grind of your cornmeal you may need to add another ¼ to ½ Cup of milk if the mixture is too tight.
  5. Once the cornmeal is cooked completely, remove from heat. Cool to at least room temp.
  6. * To speed this process up you can place on a flat sheet pan or in the cooler to expedite the process.
  7. Once cooled to at least 80 degrees Fahrenheit / 26 degrees Celsius you can place in a large mixing bowl and stir in egg yolks, cheese, sour cream, scallions.
  8. Fold in egg whites very slowly and gently using a rubber spatula.
  9. In six 4 oz baking dishes place a dab of butter and coat the interior of the dish well by rubbing the butter on all inter sides of the dishes.
  10. Once buttered add about a teaspoon of cornmeal to each dish and dust all sides and bottom lightly with an even coating of cornmeal.  The butter will make the cornmeal stick in place.
  11. Distribute the Cornbread batter into each dish evenly and fill only about 4/5 up the side of each ramekin.
  12. In a 4-inch deep hotel pan place the ramekins and pour hot water in the pan (careful not to get any water inside the cornbread mixture).
  13. Cover the pan with aluminum foil and bake 10 minutes at 350 degrees.   Remove aluminum foil and cook for another 10 to 15 minutes until the bread sets and is lightly browned. The cornbread should still be gooey and resemble the firmness of a soufflé.
  14. Remove from oven.
  15. Using tongs pull the hot Cornbread from water-bath and unmold on plate keeping top side up.
  16. Use a small paring knife run the tip around the edge of bread separating it away from the dish.
  17. Gently dump upside down on clean surface and then flip right side up on plate.   Serve hot!

Drunken Deviled Eggs

Drunken Deviled Eggs

Ingredients
6 Handsome Brook Farm eggs
¼ cup garlic aioli
½ tsp. Dijon mustard
½ tsp. rice wine vinegar
1/8 tsp. salt
Pinch black pepper
Dash Tabasco
1 tbsp dill chopped (reserve a few sprigs for garnish)
1 tbsp capers chopped
1 tbsp chives diced
1qt beet pickle juice (see recipe below)
12 ea small potato chipsPickled beet
1 whole beet, roasted until tender and peeled
1 qt red wine vinegar
2 cups sugar
1 tbsp salt

Directions

  1. Heat vinegar, sugar and salt in a medium pot until everything has dissolved.
  2. Pour over the beets and let cool.
  3. Pickles are best after 24 hours so cool in the refrigerator for 24 hours before removing beets.
  4. Small dice the beets for garnish and reserve liquid for the eggs.
  5. Place tempered eggs in a pot of boiling water for 10 minutes.
  6. Run the eggs under room temperature water until cool enough to touch and peel the hardboiled eggs under the running water.
  7. Place the eggs in the beet juice for 15 minutes.
  8. Remove the eggs from the beet juice and rinse quickly and dry well.
  9. Cut a 2mm end from each end of the eggs creating a base for the egg to stand up.
  10. Cut eggs in half and pop out the yolk.
  11. Add all remaining ingredients, including egg yolks, into a mixer.
  12. Mix on low until well incorporated.
  13. Place mixture in a piping bag and pipe into the pink egg whites.
  14. Top with pickled beets, root chips, dill sprig EVOO and sea salt.

Eggs Benedict

Eggs Benedict with Buttermilk Biscuits, Country Ham & Root Salad

Hollandaise

3 egg yolks

1 ½ sticks butter, melted

1 lemon, juiced

½ tsp salt

1/8 tsp cayenne

 

  1. Pour 1 – 2 inches of water in a saucepan and bring to a simmer.
  2. Once simmering reduce heat to low.
  3. In a medium metal or glass bowl, whisk egg yolks over the simmering water until the yolks become pale yellow and expand to be light and fluffy approximately 3-5 minutes until you are able to draw a line in the mixture and you have reached what is called the ‘ribbon stage’.
  4. Add lemon juice and then begin gently pouring in the butter in a gentle stream, whisking to combine.
  5. If the mixture becomes way too thick, then you may add a tablespoon of water. Once you have drizzled all of the butter in, add the cayenne and salt and taste.

 

Root Ribbon Salad

1 carrot, peeled into ribbons

4 radishes, sliced thin

10 cherry tomatoes, cut in ½

½ cup your favorite pickled cucumbers

½ cup your favorite picked herbs

extra virgin olive oil

½  lemon, juiced

salt and pepper to taste

Gently combine all ingredients in a bowl and taste for seasoning.

 

Poached Eggs

Handsome Brook Farm Eggs – 2 per plate

  1. Bring a shallow pan filled 1 inch with water to a simmer.
  2. Gently swirl the water in a circular motion.
  3. Gently crack eggs into the center of the pan and simmer for approximately 2 minutes for a soft poached egg.
  4. Gently remove with a spoon or slotted spoon.

 

 

Buttermilk Biscuits – makes about 16

375g wondra flour

22g baking powder

8g salt

50g honey

4 oz butter – frozen, grated on a box grater and frozen again

1 cups buttermilk, chilled

1 cup honey

4 oz butter

Sea Salt

 

  1. Preheat oven to 375F
  2. In a large mixing bowl, combine flour, baking powder and salt.
  3. Using your fingertips, toss butter into dry ingredients until mixture looks like crumbs (the fast the better, you don’t want the fats to melt.)
  4. In a separate bowl, combine honey and buttermilk. Make a well in the center and pour in the chilled buttermilk.
  5. Stir just until the dough comes together and fold. The dough will be very sticky.
  6. Roll out biscuits to 1 inch thick and cut with a round cookie cutter.
  7. Bake until biscuits are tall and light gold on top (15 minutes)  Cook 8 minutes and then rotate and cook 6 more minutes.
  8. Remove from oven and brush with melted butter mixed with honey and a little sea salt.

 

To Plate

Sliced scallions

Your favorite country ham or prosciutto

 

  1. Cut a biscuit in half and place on plate.
  2. Top each half with a nice slice of country ham or prosciutto, a poached egg, followed by a large spoonful of hollandaise and sliced scallions.
  3. Place a nice handful of the root ribbon salad on the side and enjoy!

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