Frittata~like an crustless quiche, but easier
Jul 23, 2011 Uncategorized
Frittatas are fun. First off, the name is fun to say, especially in a Bevis and Butthead® sort of voice.
Get past that silliness and they are absolutely delicious.
Like a baked omlette or a crustless quiche, they combine eggs and veggies for a rustic sort of meal that is satisfying without being heavy. There’s not a lot to this recipe and it doesn’t take very long to make, but it tastes heavenly.
This is an easy recipe. You can personalize it. If you don’t like asparagus, try some other veggies…spinach is good or small chunks of broccoli…whatever you like.
Asparagus Frittata
12 large eggs, beaten
1/2 cup of milk
1/4 cup of Parmesan cheese, grated
2 tablespoons of butter
2 tablespoons of olive oil
1 medium onion, diced
1/2 pound of asparagus, blanched in boiling water, chilled and diced
1/4 cup of assorted fresh herbs (such as thyme, chives, chervil), chopped
Salt and pepper, to taste
- Preheat oven to 325ºF.
- In a large bowl combine the beaten eggs with the milk and the Parmesan cheese.
- Heat the butter and the oil in a large oven-proof (this is important because it’s going to go into the oven later) sauté pan, until it’s frothy. Add the onion and cook until it’s translucent and starting to get golden.
- Stir in the eggs and turn the heat down to very low.
- Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan.
- When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole sauté pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
Ovo-lacto Vegetarian.
Tags: Asparagus Frittata, Bevis, Boiling Water, Broccoli, Chives, Chunks, Crustless Quiche, Easy Recipe, Eggs, Fresh Herbs, Frittatas, Medium Onion, Olive Oil, Omelet, Omlette, Oven Proof, Salt And Pepper, Silliness, Spinach, Veggies
Summer sandwich is creamy, crunchy and cool
Jul 19, 2011 Uncategorized
Sometimes in the summer, it’s just too hot to eat.
You want to just sip an iced glass of wine or a lemonade and just leave food for when the temperatures fall down a couple of dozen degrees.
Salads are good, but they don’t often fill you up. The best way to solve that is to add a bit of heft to the salad ingredients.
Make the salad into a sandwich.
This open faced sandwich is creamy and crunchy, savory and sweet-ish. It’s a cold sandwich with a little warm underside.
If you like goat cheese (some people don’t, I was surprised to find out) and guacamole, you’ll love this.
Goat Cheese, Avocado and Tomato Crostini
1 1/2 cup of Roma tomatoes
1 French baguette
2 avocados
4 ounces of goat cheese
1/3 cup plus 2 tablespoons of olive oil
2 teaspoons of garlic
Salt and ground pepper, to taste
1/4 cup of fresh basil
- Pre-heat oven to 350°F.
- Slice the loaf into 1/4-inch thick diagonal slices. In a small bowl, combine the garlic and 2 tablespoons of the olive oil.
- Brush bread slices lightly with garlic oil and arrange them on sheet pans in a single layer.
- Toast the bread.
- In a bowl combine the avocado, the goat cheese and a 1/4 teaspoon of salt. Mix it all until it’s smooth.
- In a separate bowl, combine the tomato, the rest of the olive oil, the salt and pepper, to taste and the basil.
- Spread each crostini with about a tablespoon of the avocado mixture, then top it off with tomato-basil mixture.
Lacto-Vegetarian.
Tags: Avocado, Avocados, Bread Slices, Diagonal Slices, French Baguette, garlic, Garlic Oil, Garlic Salt, Glass Of Wine, Goat Cheese, Ground Pepper, Heat Oven, Olive Oil, Roma Tomatoes, Salad Ingredients, Salt And Pepper, Sheet Pans, Single Layer, Teaspoons, Tomato Basil
Who says salads have to be boring?
Jul 10, 2011 Uncategorized
- Salads can be pretty darned boring. Seriously.
- If you just throw together iceburg lettuce, diced tomatoes and a couple of snips of onion, you have the sort of carrot food stuff vegetarians are scorned for eating. Frankly, I’m not much of a fan of salads like that. I’d never have stayed a vegetarian if I had to eat those things.
- But if you – as Emeril would say – kick things up a notch, salads can be quite satisfying and tasty.
- Just think of some of your favorite fruits and veggies and toss them together in a bowl and you can pretty much guarantee that it will make a good salad.
- Here’s an example to inspire you. I came up with this idea after going to a Farmers’ Market around Thanksgiving a couple of years ago…even the turkey eaters chowed down on this offering.
- Farmers Market Salad
- 1/2 cup of chopped walnuts or slivered almonds
- 1 bunch of spinach, rinsed and torn into bite-size pieces
- 1/2 cup of dried cranberries
- 1/2 cup of crumbled blue cheese
- 2 tomatoes, chopped
- 1 avocado, peeled, pitted and diced
- 1/2 red onion, thinly sliced
- 2 tablespoons of raspberry jam
- 2 tablespoons of red wine vinegar
- 1/3 cup of oil
- salt and pepper, to taste
- •Preheat the oven to 375º F
- •Arrange the nuts in a single layer on a baking sheet. Toast them in the oven for 5 minutes, or until the nuts begin to brown.
- •In a large bowl, toss the spinach, the walnuts, the cranberries, the blue cheese, the tomatoes, the avocado, and the red onion.
- •In a small bowl, whisk together the jam, the vinegar, the oil, and the salt and pepper.
- •Just before you’re ready to serve the salad, pour the dressing over it and toss to coat it all.
Vegan.
Tags: Almonds, Avocado, Baking Sheet, Bite Size Pieces, Blue Cheese, Chopped Walnuts, Dried Cranberries, Farmers Market, Food Stuff, Fruits And Veggies, Lettuce, Raspberry Jam, Red Onion, Red Wine Vinegar, Salads, Salt And Pepper, Single Layer, Snips, Spinach, Vegetarians
