Recipe from The Bon Appétit Cookbook and Husband-Tested in Alice’s Kitchen
6 Servings
I made this dish for a birthday celebration dinner party. This frittata is just lovely to look at and especially tasty. Frittatas are a perfect dish for vegetarians too. I served this at room temperature with a bit of salsa on the side and Carol’s Curried Cucumbers (recipe on this blog) over fresh spinach leaves. This dinner menu would be great for a picnic! For dessert, I made Summer Fruit in Mascarpone Cream (recipe on this blog.) Everything was make-ahead so I was able to relax and enjoy my guests. I purchased the ingredients at Lost River Market & Deli.
1 Tablespoon plus 2 teaspoons olive oil
2 medium-size red-skinned potatoes (about 9 oz.) sliced 1/8” thick
1 medium onion, halved and thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips (Use red if yellow isn’t available.)
1 Tablespoon fresh marjoram or thyme or 1 teaspoon dried
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
1 ¼ teaspoon salt, divided
1 Tablespoon fresh sage or 1 teaspoon dried
9 large eggs
1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
½ teaspoon freshly ground pepper
4 oz. chilled soft fresh goat cheese, crumbled (about 1 cup) divided
Heat 1 Tablespoon oil in a 12 inch non-stick oven-proof skillet over medium-low heat. Add potatoes, onion, peppers, marjoram, rosemary, ½ teaspoon salt and sage. Cook 5 minutes, stirring occasionally. Cover and cook until the potatoes are tender, stirring occasionally, about 15 more minutes. Cool vegetable mixture in skillet for 5-10 minutes. (This part can be prepared up to 2 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Whisk eggs, dill, remaining ¾ teaspoon salt, and pepper in a large bowl to blend. Mix in 3 oz. goat cheese. Transfer several potato slices and bell pepper strips to a small dish and reserve. Stir remaining vegetable mixture into egg mixture.
Wipe the skillet clean and add remaining 2 teaspoons of oil; heat over medium-high heat, tilting the skillet to coat bottom with the oil. Pour egg-vegetable mixture into the skillet, carefully stirring vegetables to distribute evenly. Arrange the reserved vegetables on top and sprinkle with the remaining 1 oz. cheese. Cook until sides of the frittata begin to set, about 2 minutes.
Transfer the skillet to the oven; bake until frittata is set in the center, about 15 minutes. (If your skillet handle is not oven-proof, cover the handle with two layers of heavy duty foil.) Run a spatula around the edge of the frittata to loosen from the skillet.
Slide out onto a large platter or cutting board. Serve the frittata hot or cover loosely with foil and let stand at room temperature for up to 2 hours. Garnish the frittata with herb sprigs, if desired. Cut frittata into wedges and serve.
Friday, June 26, 2009
Thursday, June 25, 2009
Summer Fruit in Mascarpone Cream
Recipe from pastry chef and cookbook author Elinor Klivan
Husband-Tested in Alice's Kitchen
4-5 servings
Well, you know how it’s been outside. It’s just too hot to bake anything. I made this dessert for some friends for a birthday celebration instead of baking a cake. I used a mixture of pitted cherries from Lost River Market & Deli, blueberries and raspberries from our garden and gooseberries from the farmers market. However, this mascarpone cream mixture could be used with any summer fruit. This dessert will definitely make a great impression with your guests. Assemble this dessert in glass goblets or tall sundae glasses so the gorgeous layer of fruits show through. Mascarpone is a rich, fresh, creamy cheese found in the dairy case. The original recipe called for cassis, which is a blackberry liqueur. I didn’t have any, so I substituted framboise, a raspberry brandy. You could use brandy or leave it out altogether, if you like, because the cream and the fruit are the stars of this delicious treat.
Ingredients:
2- 3 cups summer berries (gooseberries, cherries, blackberries, raspberries, strawberries) or summer fruit, (peaches, nectarines, plums) cut up
8 ounces chilled mascarpone (can be found in the dairy case usually near the cream cheese)
1/2 cup chilled heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon cassis (blackberry liqueur) or framboise (raspberry brandy) or brandy (optional)
Directions:
Have ready 4 or 5 glass goblets. Set aside some of the fruit for the garnish.
In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, vanilla extract and cassis liqueur until smoothly blended.
Using half of the mascarpone cream, divide it evenly among the 4 or 5 goblets. Dividing the fruit evenly, spoon the remaining over the cream. Spoon the remaining cream over the fruit. Top each serving with the reserved fruit. Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
Husband-Tested in Alice's Kitchen
4-5 servings
Well, you know how it’s been outside. It’s just too hot to bake anything. I made this dessert for some friends for a birthday celebration instead of baking a cake. I used a mixture of pitted cherries from Lost River Market & Deli, blueberries and raspberries from our garden and gooseberries from the farmers market. However, this mascarpone cream mixture could be used with any summer fruit. This dessert will definitely make a great impression with your guests. Assemble this dessert in glass goblets or tall sundae glasses so the gorgeous layer of fruits show through. Mascarpone is a rich, fresh, creamy cheese found in the dairy case. The original recipe called for cassis, which is a blackberry liqueur. I didn’t have any, so I substituted framboise, a raspberry brandy. You could use brandy or leave it out altogether, if you like, because the cream and the fruit are the stars of this delicious treat.
Ingredients:
2- 3 cups summer berries (gooseberries, cherries, blackberries, raspberries, strawberries) or summer fruit, (peaches, nectarines, plums) cut up
8 ounces chilled mascarpone (can be found in the dairy case usually near the cream cheese)
1/2 cup chilled heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon cassis (blackberry liqueur) or framboise (raspberry brandy) or brandy (optional)
Directions:
Have ready 4 or 5 glass goblets. Set aside some of the fruit for the garnish.
In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, vanilla extract and cassis liqueur until smoothly blended.
Using half of the mascarpone cream, divide it evenly among the 4 or 5 goblets. Dividing the fruit evenly, spoon the remaining over the cream. Spoon the remaining cream over the fruit. Top each serving with the reserved fruit. Cover and refrigerate for 1 hour or as long as overnight. Serve cold.
Wednesday, June 3, 2009
Chicken Thighs with Kalamata Olives and Tomato Sauce
Recipe from Cooking Light, March 2009 and Husband-Tested in Alice's Kitchen
Yield: 6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce)
I love it when I find a recipe that my husband really likes and it's easy to boot! This is one of those recipes. After browning the chicken and sauteing the garlic in the same pan, just dump the rest of the ingredients in the slow cooker and you're good to go. I served this on top of brown rice with steamed fresh broccoli. I think this is even good enough for company with the right side dishes. All of the ingredients (included kalamata olives that are already pitted) can be found at Lost River Market & Deli where you can also find local chicken and locally grown broccoli.
12 chicken thighs (about 4 pounds), skinned (2 packages)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned.
Place chicken in an electric slow cooker.
Add garlic to pan, and sauté 30 seconds, stirring constantly.
Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker.
Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.
CALORIES 270 ; FAT 12.9g (sat 3.3g,mono 5.6g,poly 2.8g); CHOLESTEROL 99mg; CALCIUM 44mg; CARBOHYDRATE 8.7g; SODIUM 658mg; PROTEIN 29.1g; FIBER 2.2g; IRON 2.4mg
Yield: 6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce)
I love it when I find a recipe that my husband really likes and it's easy to boot! This is one of those recipes. After browning the chicken and sauteing the garlic in the same pan, just dump the rest of the ingredients in the slow cooker and you're good to go. I served this on top of brown rice with steamed fresh broccoli. I think this is even good enough for company with the right side dishes. All of the ingredients (included kalamata olives that are already pitted) can be found at Lost River Market & Deli where you can also find local chicken and locally grown broccoli.
12 chicken thighs (about 4 pounds), skinned (2 packages)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned.
Place chicken in an electric slow cooker.
Add garlic to pan, and sauté 30 seconds, stirring constantly.
Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker.
Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.
CALORIES 270 ; FAT 12.9g (sat 3.3g,mono 5.6g,poly 2.8g); CHOLESTEROL 99mg; CALCIUM 44mg; CARBOHYDRATE 8.7g; SODIUM 658mg; PROTEIN 29.1g; FIBER 2.2g; IRON 2.4mg
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