holy frittata!

Ever ponder what to do with all those odd bits left in your fridge? Well, I hear ya and that's why I am sharing my secret for making a hearty meal wit nuttin. I collect those scrappy odds and ends and whip them into an impressive, tasty looking GF (gluten free) frittata in no time using only one pan! The best part is that uninteresting leftovers magically transform themselves into more delicious leftovers and behold! the frittata can be eaten cold or room temperature tomorrow since the flavors just get better as it sits around for a day or two...

here's one I just pulled out of the oven made with leftover purple kale, potatoes, red and green bell pepper, pear tomatoes, fresh basil, kidney beans, red onion and garlic. The egg and cheese mixture uses up bits and pieces of chevre, aged cheddar and manchego cheeses I had laying around in the cheese drawer...the chevre was a little over the top but mixed with the egg and baked into the frittata added a nice tangy zip to the dish!

So to put the frittata together I am just sauteing all these ingredients together (if they are not already precooked) with a little olive oil, cumin and paprika and topping them with a mixture of eggs and cheese seasoned well with salt and pepper...you could use virtually anything in this dish, I've used leftover pasta, rice, tortilla strips and a huge variety of veggies including summer squash, sweet potato, chard, leeks, spinach and eggplant successfully, roasted bell pepper, artichokes, olives or capers could also be included and of course eggs with any combination of cheeses grated and whisked in and perhaps some pesto...this is not rocket science, just be resourceful and combine things creatively and you'll probably wind up with something delicious enough to serve to guests for breakfast, brunch, lunch or dinner...you could also add sausage, pancetta, bacon or Serrano ham if you are lucky enough to have some laying around...I saute everything in one large skillet (in the frittata above I had so much ingredient I needed to use a separate casserole, but usually I just make it in a large enameled cast iron skillet) adding the veggie and starch ingredients in layers and pouring the egg and cheese mixture over the top before popping it into a hot oven to bake until the center is nice and firm and the top is golden...

serve an heirloom tomato salad with your frittata...

my basic formula is about 3 eggs per every cup of other ingredients so that when the eggs are poured over the veggie and starch components they come up just to the top of the other like a quiche...the frittata should puff up nicely in the baking stage...I bake it at about 400 degrees for 20-30 minutes or until the center is firm...Voila! dinner is re-served...here's some history...http://en.wikipedia.org/wiki/Frittata

I know it's officially Autumn now but...

I am making the recipe below with a GF (gluten free) pizza crust because I just can't get enough of those fabulous late Summer figs,

get em while you can...

http://www.bonappetit.com/recipes/2009/08/pizza_with_figs_prosciutto_gorgonzola_balsamic_and_arugula

heres another fig pizza recipe that looks equally yummy...

http://www.bonappetit.com/recipes/2012/05/fig-and-goat-cheese-pizza-with-arugula

and for my just desserts I am making this lovely concoction which is sure to please...

coconut basmati rice pudding with vanilla, cardamom, mango, pistachios & mint

ingredients

3 cups Basmati rice

6 cups coconut milk

10 whole cardamom pods

1/8 tsp clove

1/4 tsp star anise powder or 1 whole star anise

1/4 tsp cinnamon

1 Vanilla bean (split lengthwise)

5 tbsp sugar

Pinch of Kosher salt

garnish for serving

chopped mango

fresh mint

crushed pistachios

directions

Combine the coconut milk, and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean and then add in the cardamom pods, star anise, clove and cinnamon powder. Bring the milk to a boil. Reduce the heat to medium; cover and simmer until the rice is tender, stirring frequently, about 30 minutes. Mix in the sugar. Discard the vanilla bean, cardamom pods and whole star anise (if used). Simmer uncovered for another 5-8 minutes. Pour into a serving bowl, and cover. Serve warm or chilled, garnished liberally with cubed mango, crushed pistachios and fresh mint. Serves 5.

enjoy!

How do you keep an Gen X'er aging gracefully? Treat them like rock royalty...

It's hard getting older, especially if you hail from Generation X, but making a rich, indulgent GF meal from scratch followed by a decadent GF French birthday cake always takes the edge off the aging process and makes turning the page on another year a little less painful. In addition to pulling some strings to get my musicophile hubby on the guest list (plus one of course) to see the genius rock band Wilco (I went to art school with someone who's married to someone in the band yo) when they rolled through our small town midweek stopping briefly to play in our lovely little deco gem of a theatre, the Cascade, I made him this yummy meal...as expected the show kicked ass (it is Wilco we are talking about after all), so did the dinner...it was a night to remember...whatever...

so here's what was on the menu...
Casear salad
http://www.shutterbean.com/2009/caesar-salad/
French pot roast with local Prather Ranch beef 
http://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007
http://pratherranch.com/
GF chocolate mousse cake...you can throw in a handful of raspberries if you want to jazz this up a bit...
http://www.davidlebovitz.com/2010/10/french-chocolate-mousse-cake-recipe/

http://en.wikipedia.org/wiki/Wilco

enjoy!

I just can't get enough of this stuff...

GF blender gazpacho               

This soupy salad of Spanish origin is really best in late Summer when the ingredients are ripe and in season. My kids like to scoop it up with tortilla chips...

Ingredients

3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks

1 medium cucumber, cut into rough 1-inch chunks

1 small red onion, peeled and cut into rough 1-inch chunks

2 medium bell peppers, cored, seeded, and cut into rough 1-inch chunks

1 whole bunch of fresh basil or cilantro roughly chopped with stems removed

2 cloves garlic, peeled and smashed

1 1/2 teaspoons sea salt, plus more to taste

1/2 cup slivered almonds

1/2 cup extra-virgin olive oil, plus more for serving

2 tablespoons red wine or balsamic vinegar, plus more for serving

2 tablespoons finely minced herbs such as mint, basil or cilantro

Freshly ground black pepper

Procedure

Working in two batches as necessary, process vegetables, basil or cilantro and almonds, slowly drizzling olive oil and vinegar into food processor as it works. Vegetables should be finely processed. Pour into a mixing bowl. Season to taste with salt and black pepper. Serve, drizzling each individual bowl with olive oil, a few sprinkles of vinegar, extra cracked black pepper, chopped herbs and more almonds. Gazpacho can be stored in an airtight container in the refrigerator for up t0 3 days. Blend a jalapeno pepper with the vegetables to turn up the heat. Garnish with fresh corn kernels, avocado, feta or your favorite aged cheese for further variation. Serves 6 to 8.

some history...
http://en.wikipedia.org/wiki/Gazpacho

here is an interesting variation with watermelon I mean to try...
http://www.foodandwine.com/recipes/watermelon-gazpacho

GF PASTA FRESCA WITH EGGPLANT, TOMATOES, PEPPERS, Basil, KALAMATA OLIVES & Pecorino

another lovely Summer dish that can be varied endlessly depending on what fresh vegetables you can get your hands on...

Ingredients

1 italian eggplant salted and cubed ( I like Prosperosa)

1 pound (4 large) ripe tomatoes cored and roughly chopped

2 medium bell peppers thinly sliced

1 red onion

10 large cloves of garlic minced

1 bunch fresh basil chopped with stems removed

1/4 cup extra virgin olive oil

sea salt and freshly ground pepper to taste

1 cup pitted Kalamata olives

1 cup shaved Pecorino Romano cheese

2 packages GF Quinoa Spaghetti or Linguine (I prefer Ancient Harvest Brand as it holds up well to cooking, has a nice Semolina color and a very good chewy texture)

Procedure

Heat a large pan of water to a boil. Add pasta. Cook al dente, drain toss with a little olive oil and set aside keeping warm. In a large saute pan heat half the oil. Add half the onion and garlic and saute until wilted. Add eggplant and saute on high heat until completely cooked about 10 minutes. Remove contents of pan to a large pasta bowl. Heat remaining oil, onion and garlic in saute pan. Add tomatoes and saute for a few minutes until wilted. Add bell pepper. Cook peppers with tomatoes until done but still slightly firm, do not overcook. Remove contents of pan to pasta bowl. Add chopped basil, olives and cheese to bowl. Add pasta to bowl. Toss well. Season to taste with salt and pepper. Serve immediately with more grated cheese on top and perhaps some chopped italian parsley. Mange Mange! 

irresistible ripe Summer figs...

about this time of year I start craving fresh figs, and this year I have been honored by being asked to participate in Maywood Farms annual Big Fig Gig...

http://www.ediblecommunities.com/shastabutte/online-magazine/summer-2011/big-fig-gig.htm

below are a couple of simple tasty fig recipes I developed for the event, enjoy!

caramelized fig, fresh tomato, red onion & toasted walnut salad with Summer herbs, feta & balsamic vinaigrette

2 tablespoons balsamic vinegar

2 teaspoons extra-virgin olive oil

2 tablespoons dark brown or Muscovado sugar

1/4 teaspoon freshly ground black pepper

2 cups quartered fresh figs (about 1/2 pound), I am using Kadota & Black Mission varieties for nice color in this recipe

1 cup toasted walnut pieces

1 cup ripe cherry tomatoes, halved

3/4 cup thinly sliced red onion

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh basil

1/4 cup (1 ounce) crumbled feta cheese (other types of cheese such as pecorino romano and fresh chevre can be substituted for the goat feta in this recipe)

sea salt to taste

preparation

For this recipe, use any fig variety you like or a combination of varieties. To caramelize the figs spread them on a baking sheet and sprinkle them with the sugar. Pop them into an oven preheated to 400 degrees for about 15 minutes. Allow to cool and transfer to a bowl. Combine first 3 ingredients in a large bowl and stir well with a whisk. Add the figs, tomatoes, red onion, walnuts, mint and basil and toss gently to coat. Sprinkle with cheese. Add sea salt to taste. Use this delicious, seasonal salad to top garlicky crostini, creamy polenta, flatbread pizzettas, a bed of seasonal greens such as arugula or a grilled lamb chop. Feel free to substitute ingredients as needed, I also like to use fresh parsley and coriander, as well as pistachios, almonds or pine nuts in this dish for flavor variations. Makes 4, 1 1/2 cup servings.

gingered, coriander fig & eggplant chutney

2 cups red wine vinegar (or a mix of red wine & cider vinegar)

2 tablespoons balsamic vinegar

1/2 cup dark brown sugar (I like dark Muscovado for this)

1 cinnamon stick

1/8 teaspoon ground cloves

1/2 teaspoon red pepper flakes

1 tablespoon ancho chile powder

1 tablespoon ground coriander seed

1 tablespoon yellow mustard seeds or whole grain mustard

1 teaspoon worcestershire sauce

2 teaspoons sea salt plus more to taste

1 large red onion, peeled and diced

1/4 cup minced fresh ginger

1/4 cup chopped dried cherries or raisins

1/4 cup sun dried tomatoes

1 cup diced apple

1/2 cup minced carrot

1 1/4 pounds fresh figs, rinsed, stems removed & halved

1 large eggplant, peeled and chopped

1/4 cup fresh lemon juice (about 1 lemon)

2 tablespoons prepared catsup

1/4 cup prepared marmalade

Minced zest of 1/2 lemon

1/3 cup pistachios, toasted and lightly chopped

1/4 cup chopped fresh coriander

freshly ground black pepper

preparation

In a large saucepan combine the vinegars, sugar, cinnamon stick, cloves, pepper flakes, ancho chile, coriander, mustard seeds, worcestershire, sea salt, lemon zest, onion, ginger and cherries or raisins, sun dried tomatoes, apple and carrot and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and the eggplant and cook gently until they are very soft, beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. Remove cinnamon stick. Add the lemon juice, catsup, marmalade, fresh coriander and pistachios. Add more salt and pepper to taste. Stir well. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. It is wonderful served atop grilled or oven roasted fish, chicken, pork or lamb. Makes 6 cups.

some figgy history...

http://en.wikipedia.org/wiki/Common_fig

a main dish recipe from Yotam Ottolenghi which is lovely to eat and features ripe figs & humble sweet potatoes intertwined, a pleasantly surprising combination...

http://www.guardian.co.uk/lifeandstyle/video/2012/aug/31/yotam-ottolenghi-recipes-video-figs

and last but not least, an old standby to knock your late Summer socks off...

http://honestcooking.com/2012/08/15/fig-rosemary-goat-cheese-tart/