Tag Archive for 'eggs'

Pink Sweet Mash Hash

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I’ve done all sorts of soul searching these past few months. An illness will inevitably do that to you. And just when you think you are done, maxed out, finito, fed-up, at your limit >insert any other expression that implies you are DONE< and in that mental space where you think that you can’t possibly take on any more, that SOMETHING changes and you miraculously just find your way. Continue reading ‘Pink Sweet Mash Hash’

Valentine’s Day Pickled Eggs and Beets

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Eggs are one of those sustenance foods that are riddled with meaning and used frequently for analogies. For example, trust is often compared to a delicate egg. Once broken, it cannot be easily repaired. Eggs can also symbolize Continue reading ‘Valentine’s Day Pickled Eggs and Beets’

Irish Sweet Potato and Cabbage Hash

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If you know me, you know I am anything but Irish. I am by American standards 100% Italian. By Italian standards I am only half Italian. According to my sources, if your family is from anywhere south of Rome you are not a true Italian. (Yes, this an old Italian north/south rivalry – and well while I’ve never met anyone that believes this, my Italian friends always love to tease me about it.) I am 100% proud of my Italian roots but having grown up in the San Francisco Bay Area, with strong Irish Italian influences, I can’t help but do my part in celebrating St. Patrick’s Day. Who doesn’t love a good party? And the Irish sure know how to throw a party. Continue reading ‘Irish Sweet Potato and Cabbage Hash’

Myth-buster: Quiche IS for Real Men (and so is the color pink)

Despite the fact that it was a cold rainy day North of the Golden Gate Bridge it was not like any other ordinary Sunday because it was Joe Kelly’s birthday brunch. Not only had he and his Sweetheart Ingrid been busily getting the house in order for this celebration, they had also managed to turn out an impressive spread in honor of this auspicious occasion. Aside from the mimosas, the orange currant and blueberry scones and a winter berry fruit salad, they had made QUICHE. While there were three quiche/tart options on display I thought it only just to share with you one recipe each from the two cooks. After all, this WAS history right? This proved that it was a myth that real men don’t eat quiche…because this guy from San Rafael doesn’t just eat it, he makes it…and he’s ALL quite a man. Come to think of it, I’ve even spotted him in a pink polo before so he is up there with the all time myth-busters. Thank you Ingrid and Joe for sharing these recipes with me and my readers.

Caramelized Leek, Goat’s Cheese and Spinach Tart

Pastry Ingredients

8 oz flour

4 oz butter

2-4 TBS Iced water

Directions

Preheat oven to 400 degrees.

Place flour and butter in food processor until mixture resembles breadcrumbs. With motor running, add iced water, a little at a time, until pastry comes together. Gather into a ball, cover with plastic wrap, and place in refrigerator for 20 minutes. (While this sets up in the refrigerator, you can start your filling.)

Roll pastry out on lightly floured surface, place into pie dish and trim off excess pastry. Line with baking paper and fill with baking weights or rice. Bake for 15 minutes then remove the weights/rice and the paper and bake for an additional 10 minutes at a reduced temperature of 315 degrees.

Filling Ingredients

2 TBS Olive Oil

1 leek, thinly sliced

1 head fennel, thinly sliced

5 oz baby spinach leaves

2 ½ oz goat’s cheese, crumbled

1/4 cup Swiss cheese, grated

3 eggs, beaten

2/3 cup Half & Half or whip cream

Directions

In a large-size pan, heat oil and then add leek and fennel. Cook over medium heat for 20 minutes or until leeks are caramelized and set aside. Then add the spinach and cook until it wilts. Spread leek and fennel over pastry shell and top with spinach and goat’s cheese. In a medium-size bowl, lightly whisk eggs and add in cream. Blend in the Swiss cheese. Make certain that the ingredients are not too hot before adding the eggs, cream and Swiss cheese. Pour eggs and cream into the pastry shell and bake for 40 minutes or until set.


Basic Quiche

4 eggs, beaten

1 cup Half & Half

2 cups grated cheese, Swiss or Gruyere cheese is fantastic

(see filling recommendations below)

Filling recommendations

· Spinach, mushroom, onion, Swiss cheese. (Saute onion, spinach, and mushrooms separately before adding to egg mixture)

· Broccoli, ham, onion, Cheddar cheese (I ask the the local deli to slice two thick slices of ham to get the correct thickness)

· Bacon & onion (cook bacon and crumble, sweat onions until translucent)

Directions

You will want to either make the pastry dough as above or purchase and pre-cook a pastry shell according to package directions (I do not recommend placing ingredients in an uncooked pie shell, it will become like a sticky paste. Saute or steam any vegetables to be used as filling. In a medium-size bowl mix eggs, Half & Half, cheese. Pour into pastry shell. Bake at 350 degrees for 20 minutes or until done.

And as for that cold rainy day I mentioned, ya know, the one North of the Golden Gate Bridge? Well this photo captures the feeling pretty well….too good not to share it.

Attribution: Refraction of Golden Gate Bridge:Wikipedia

Attribution: Refraction of Golden Gate Bridge:Wikipedia

Frittata Pronounced “freet-TAH-tah”.

By definition, frittata is an open-faced (unfolded) omelet that originated in Italy – usually round in shape with other ingredients mixed into the egg mixture. Growing up this dish was more common to me than anything from McDonald’s – we ate it while observing meat free holidays, we ate it as a vegetable side dish, we at it for lunch with a salad and we *always* ate it in a sandwich. To me, frittata was on par with those comforting meatloaf sandwiches. In primary school I was always the child with the odd bag lunch (albeit the BEST lunch bag – that is until I had to start making my own lunch and then the quality greatly suffered). I seldom ever ate a ham and cheese sandwich, I ate prosciutto or egg salad or a breaded cutlet sandwich on sourdough bread, and I had no clue how lucky I was to eat such great food combinations.

Confession: Since it is nearly Sunday, it seemed appropriate to let you know that this post comes with a great deal of guilt. I was home sick and I tricked my mother, who hates photos/videos, to make the basic potato/egg frittata. She was anything but happy and she eventually complied, but know that she did this under protest. What I love most about this post is hearing her voice, watching her cook and that despite not wanting to do this vlog she did it for ME. It is really the little wins in life that are the most gratifying sometimes. Maybe someday she will even read this blog and smile like I do when I watch her cooking…love you mom!

Note: It seems that people looking at this post from Internet Explorer are not able to see the remainder of the post. I am working on resolving the problem. Please let me know if you would like the recipe and I will email it to you along w/the video links. ginavon@bowllicker.com

Potato Frittata

Ingredients

3 Russet Potatoes, peeled and sliced into 1/8 inch thick rounds
1 yellow onion, chopped
3 cloves garlic, pressed
8 eggs
1/4 cup fresh parsley (or 1 TBS dried)
1 TBS Italian Seasoning
1/2 – 1 cup olive oil + more for frying potatoes and onions
salt and pepper to taste

Directions

In a large-size non-stick pan fry potatoes in hot olive oil and sprinkle with salt and pepper. Once potatoes have become crispy and brown, remove from pan and transfer to a plate lined with paper towels to drain off excess oil.

Using the same pan, add another light layer of olive oil and saute onions and garlic until onions become soft and translucent.

In medium size bowl, scramble eggs and add in parsley, Italian seasoning, salt and pepper. Mix well.

In a deep-sided pan (or frittata pan) add 1/2 – 1 cup oil and cook on a medium-high heat (the oil should cover the bottom of the pan as well as go up the sides of the pan approximately 1/4 of an inch). Add in half of the egg mixture. Ensure the egg is covering the entire bottom of the pan by using a fork to pull the egg out towards the sides, covering up any visible holes in the mixture. Layer potatoes on top of the eggs, slightly pushing them down until all of the potatoes have been used. Cover the potatoes with the remaining egg mixture. Turn temperature down to medium-low. Using a spatula, gently press down around the edges and slightly pull the frittata away from the sides of the pan, moving it towards the middle. This will prevent the egg from burning and enable the mixture to further sink down into the pan. Cook 20-25 minutes on side one.
** If you are not using a frittata pan cover the top of the pan with a plate or a lid. In order to cook the frittata on the other side, invert it onto a plate and then put it back into the pan and cook the previously exposed side for 15-20 minutes – it is best to do this over the sink or a baking sheet to catch the excess oil.
** If you are using a frittata pan, it is recommended to turn the pan over while at the sink or over a baking sheet so that the oil does not spill out and cause a fire. Cook for 15-20 minutes.

Mixture Consistency

Mixture Consistency

Cooking the frittata.

Cooking the frittata.

(freet)TAH-DA! {say it out loud, it is much funnier}

(freet)TAH-DA! {say it out loud, it is much funnier}