Everyday Dorie: Kale and Onion Frittata

April 9, 2021 at 12:23 am | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 7 Comments
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kale and onion frittata

Back in May, when we were all picking whatever recipe we could easily put together with our limited pandemic pantries and fluctuating focus levels, I made the Western Frittata (or some riff on it). A frittata is one of the best fridge clean-out concepts going– the variations are endless— so I actually make one for breakfast about twice a week. There are always some stray things to use up, and I’m still providing breakfast and coffee service for the home office worker upstairs, so it seems the thing to do. I thought I’d give the Kale and Onion Frittata variation in the book a try, since I had everything for it anyway. For good measure, I also tossed in some royal trumpet mushrooms that were starting to look a little shriveled. This was a good combo, and it’s nice to have a bit of dark green stuff in the morning. A frittata isn’t just for breakfast though…it makes a perfect lunch or light dinner, too. An anything goes, anytime of day dish, it’s incredibly easy and versatile.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Western Frittata

May 8, 2020 at 4:22 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 9 Comments
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western frittata

I have made many versions of this Western Frittata since getting the book Everyday Dorie— most of them were not even very Western. I also have many photos of the many versions and I don’t even exactly remember what I put in them. I think this particular one is probably more of an Italian Frittata…looks like I used sun-dried tomatoes, red peppers and pesto. I can’t be sure because there are so many things you can do with a frittata. It’s a lot like the Ginger Fried Rice we made, in that it’s a fridge-raiding, use what you have, get rid of bits and bobs kinda thing. It’s perfect for what’s going down right now, and I mix it up on the regular now that I’m making breakfast for two every.single.morning.

I have a small cast iron pan, so I do roughly a half-recipe of Dorie’s frittata, except instead of four eggs I only use three because I prefer them a little thinner and they cook a little quicker.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to what everyone made this week.

Deviled Eggs for Jessica’s Bridal Shower

October 3, 2012 at 6:00 am | Posted in other savory, savory things | 14 Comments
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deviled eggs

I love a good party, and I’m so happy to have been invited to a virtual bridal shower for Jessica from My Baking Heart!  I’ve gotten to know Jessica through TWD.  She’s an amazing baker (and cook, too)…clearly C knows that he’s a lucky guy.

Nikki from Pennies on a Platter organized this big celebration, and we are going to have a fabulous table of drinks, snacks and sweets prepared by a list of incredible ladies.  I decided to bring along deviled eggs.  They are one of my favorite cocktail snacks, and I just love how retro they are.  The recipe below is for deviled eggs at their most basic, but you can jazz them up an infinite number of ways with spices and fresh herbs.  I used a French curry mayo that I bought at the fancy mayonnaise shop here in Brooklyn (I was just too intrigued by the strangeness of a mayonnaise shop not to stop in and buy something), and sprinkled over smoked paprika and chives.  Of course I piped my filling in with a star tip because it’s a special occasion.

Please visit Jessica to say congratulations and head over to Nikki’s to see the whole party spread.  Cheers to Jessica and Chris!

Deviled Eggs– makes 12 halves

6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1/2 teaspoon white wine vinegar or squeeze of lemon juice
1/2 teaspoon dijon mustard
salt and pepper to taste

-Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat.  Turn off the heat, cover and let stand 10-12 minutes. Meanwhile, fill a medium bowl with water and ice cubes. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

-Peel eggs and slice in half lengthwise. Put the yolks in a fine-mesh sieve and use a spatula to press them through sieve and into bowl. Add remaining ingredients, and stir vigorously until smooth.

-Arrange whites on serving platter and mound with the yolk mixture, either using a spoon or a pastry bag and tip.  Serve immediately.

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