This is a quick dinner. It is also vegetarian and a snap to make.
2 large potatoes (Yukon Gold or Russet) diced into one inch pieces
1 cup finely diced yellow onion
4 large eggs beaten
6 tbsp. freshly grated parmesan cheese
salt and pepper to taste
1 tbsp finely chopped parsley
4 tbsp olive oil
In a non-stick saute pan add two tbsp olive oil and heat over medium low. Add diced potatoes and saute until lightly browned.
Add the finely diced onion and saute until translucent about five minutes. At this point it is a good idea to taste one of the diced potatoes and see if it no longer has a “raw” taste. You want it slightly less cooked than home-fried potatoes. Continue cooking on medium-low until potatoes are the right texture.
While the potatoes and onions are cooking, beat the four eggs with a fork in a large mixing bowl.
Then add the grated cheese, salt and pepper to taste.
Add the potatoes/onion mixture to the egg mixture and stir.
Add the remaining 2 tbsp. of olive oil to the saute pan and pour in the mixture. Once the mixture appears to be cooked around the outside edges, you can transfer it to a large dinner plate. As seen in the photos, place another plate on top and invert it. Then put the uncooked side of the frittata back in the pan and cook for a few more minutes.
Garnish with chopped parsley.
You can make this ahead of time and reheat it on low for a few minutes before serving.
I serve it with a simple Boston Bibb salad.
I am back home from Key West and bought these gorgeous butterflies to remind me of warmer places and that spring is on its way. They are made from paper and are truly a work of art. They come in about four different sizes, colors and patterns.
These were purchased at Aria on Duval Street in Key West. They make me smile when I see them hanging over the kitchen table and swaying ever so slightly.
I am in Key West until next Monday so there will be no recipes although I am eating well (maybe too well).
Last night I had the best fried chicken I have ever had (better than my own) at Sarabeth’s. It is only available on Sunday’s. They serve it with real mashed potatoes and coleslaw. I couldn’t finish it so I have a drumstick leftover for lunch. Fried chicken is just as good the next day and doesn’t need to be warm.
If you like really clean and pretty, skin and pith free orange sections, see attached photo. I peel the oranges and remove the pith. Then I cut between the membranes resulting in beautiful orange segments.
These sections look great in a salad or artfully arranged in a tart.
When you have removed the sections, squeeze the remaining membranes over a bowl and save the juice. I like to use it in a vinaigrette when I am making a salad.
You can also do this with a grapefruit which is actually easier because the sections are larger.
Today I am making cupcakes. If you don’t like coconut, you can omit it.
Here is the recipe. Sometimes I cut it in half and it works just fine.
3/4 lb of unsalted butter
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups all purpose flour
1 tsp baking powder
1/2 baking soda
1/2 tsp salt
1 cup of buttermilk
7 oz. sweetened, shredded coconut
Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar and until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
Sift the flour, baking powder, baking soda and salt over a large sheet of waxing paper. In three
parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined and then fold in the coconut, if using.
Line a muffin pan with foil liners and fill each to the top. I like to use an ice cream scoop. It ensures that each portion is the same amount of batter.
Bake for approximately 25 minutes until the tops are brown. Allow to cool for 15 minutes before removing to a cooling rack.
Frost with your favorite icing or glaze.
I have been fighting a head cold all week long so I have decided to make some chicken noodle soup. Here is my recipe. Feel free to substitute any vegetables you love, making sure to cut them into small pieces before adding to the chicken stock.
2 split chicken breasts (bone in, skin on)
2 quarts homemade chicken stock (or organic low sodium chicken stock)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
1 cup fresh green beans sliced into half inch pieces
1 cup frozen peas
2 medium-diced green onions
1/4 cup chopped fresh parsley
2 cups of small shaped pasta (such as macaroni)
Preheat the oven to 350 degrees.
Place chicken breast on sheet pan as shown in photo, rub with olive oil and season generously with salt and pepper. Roast for 35 to 40 minutes. After the chicken has cooled, remove meat from the bones. I save the skin and bones for my stock bag which I keep in the freezer. I like to add these to the stock pot when I make my homemade chicken stock at a later date. Shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the vegetables and green onions. Simmer uncovered for about ten minutes until the pasta has cooked. Add the cooked chicken meat and parsley and heat through.
You can do all of the ahead of time and reheat just before serving.
Season to taste and serve with a nicely warmed bagette.
This is my classic cheese fondue recipe.
8 oz. grated Gruyere cheese
8 oz. grated Emmenthal cheese
2 1/2 cups dry white wine
1 tbsp cornstarch
2 cloves of garlic peeled and smashed
t tbsp Kirsch
1/4 tsp. freshly grated nutmeg
freshly ground black pepper
1 tsp salt or to taste
1 large bagette cubed (the older the better)
Grate cheese with box grater or in the food processor and put in a large bowl. Toss cornstarch with cheese mixing well.
Place your fondue pot on the cooktop and add the wine.
Heat the wine over a medium high flame and add garlic, bring to a boil and simmer for two minutes. Remove and discard garlic with a slotted spoon.
Gradually add the cheese by the handful over a medium high flame and stir after each addition with a wooden spoon. When all of the cheese has been added and melted, add the kirsch, nutmeg, salt and pepper and stir.
Remove from heat and place over your fondue stand. I adjust the flame so that the cheese is not boiling too hard. You have to adjust as the level of cheese is reduced.
I usually serve this with a simple salad and a bottle of good wine white preferably a white burgundy.
This serves about four people. You can increase this recipe by twenty-five percent, if you need to.
I made this chocolate cake on Sunday. I took the recipe from the Sarabeth’s Bakery book. The recipe called for whole milk with lemon juice. I didn’t have whole milk so I just used organic buttermilk. When a recipe asks you to add lemon juice to milk, it is to get that tangy “buttermilk” flavor. The cake turned out great. The recipe was titled “Mrs. Stein’s Chocolate Cake. It was pretty simple to prepare.
This is my recipe for Caesar Salad. I make the dressing the blender or food processor. If using the food processor, grate the parmesan cheese first and then you can use the work bowl without washing it for the dressing.
2 cloves of garlic – peeled and roughly chopped
2 anchovy fillets
1 tsp salt
1 tsp pepper
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 10 oz. heads of romaine lettuce washed and dried with tougher spines removed
1 cup freshly grated parmesan cheese
Place all of the ingredients except for the olive oil and cheese in the food processor and blend. Gradually add olive oil through small tube and process until oil is absorbed. At this point, I like to take a spatula and scrape the bottom of the work bowl for any bits of garlic or anchovy that have not been pureed. I use the “pulse” button to finish off the dressing. The mixture will not be completely smooth. Set aside until needed.
2 tbsps olive oil
1 8 to 10oz. loaf of Italian rustic bread
1 tsp salt
1/4 tsp cayenne pepper
1 tsp black pepper
Preheat oven to 425.
Remove crusts from bread and cut into 3/4 inch pieces. Toss pieces in olive oil and add salt, cayenne pepper and black pepper.
Spread on a parchment covered sheet pan and bake until golden for approximately 10 minutes. Allow to cool completely before using.
Chop romaine leaves into 1 to 1/2 inch pieces. Add croutons, romaine and cheese to large salad bowl to which the dressing has already been added. Toss well and serve.
You can make the dressing up to 4 days ahead of store in a covered Bell jar and refrigerate.
Shake well before using.
I bought these small terrines at Williams-Sonoma about five years ago.
I have them above my cooktop and use them to store two different types of salt and my garlic. The lids keep dust, cooking smells, etc. out. When they are empty, I run them through the dishwasher and refill them.
I use the small wooden scoops for the salt rather than my hands.