Late Garden Summer Frittata

August 24th, 2011 § 0 comments § permalink

Serves 8

Ingredients

3 tablespoons olive oil
1 medium red onion, chopped medium
1 medium zucchini, chopped small
1 cup broccoli florets, small
1 medium carrot, chopped small
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
½ cup cherry tomatoes, halved
Salt
Freshly ground pepper

Directions

Preheat oven to 350ËšF.

In a large cast iron pan over medium-high heat, add olive oil and onions and sauté until tender and golden, 5-7 minutes. Add the zucchini, broccoli and carrots and continue to sauté another 5 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, add the cherry tomatoes arranged neatly on top throughout the pan. Place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Strawberry Rhubarb Tartlets with Honey Crème Fresh

April 27th, 2011 § 0 comments § permalink

Makes 6 tartlets

Ingredients

Sweet Pie Dough (1 recipe- for one large tart)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
â…“ cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup crème fresh
¼ cup honey

Directions

Preheat oven to 375° F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tartlet tin. Bake for 10 – 12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3 – 5 minutes. Set aside to cool. Place a few tablespoons of the honey crème fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about ⅓ cup). Chill slightly and serve.

Spring Greens & Fennel Salad with Grainy Mustard Vinaigrette

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups spring greens
1 fennel bulb, sliced thin
3 tablespoons fresh dill leaves
2 tablespoons fresh parsley leaves
1 tablespoon fresh tarragon leaves
â…“ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons honey
1 clove garlic, chopped fine
2 tablespoons lemon juice
Salt/pepper

Directions

In a large salad bowl combine the greens, the fennel and the fresh herbs and toss together until well mixed. In a small mixing bowl whisk together the olive oil, mustard, honey, garlic and lemon juice until emulsified. Season with salt and pepper and toss over the salad mixture.

Baked Egg & Goat Cheese in Brioche Cups with Tomato Herb Salsa

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 mini brioche rolls
½ cup melted butter
6 eggs
Salt/pepper
3 ounces goat cheese
3 tablespoons fresh chives
Tomato herb salsa (recipe follows)

Directions

Preheat oven to 375° F.

Cut off the tops of the brioche rolls and scoop out a small portion of the inside, enough for a cracked egg to sit and fill the hole. Brush the inside of the brioche rolls with the melted butter. Place each brioche roll in a muffin tin to hold it and keep stable. Crack an egg in each brioche cup and season with salt and pepper. Place ½ of an ounce of goat cheese in the center of each brioche cup and sprinkle about 1/3 of a tablespoon of fresh chives. Place the muffin tins filled with the brioches in the oven for about 15-20 minutes. In the last five minutes place the cut brioche tops in the oven as well to toast. The brioche cups should be done when the egg is set, the goat cheese melted and they are starting to turn golden brown. Serve with warm tomato herb salsa and cover with brioche top.

Warm Tomato Herb Salsa

Makes 1 cup of salsa

Ingredients

Olive oil
½ medium yellow onion, chopped fine
2 medium tomatoes, chopped
1 tablespoon lemon juice
1 tablespoons fresh chives, chopped fine
1 tablespoons fresh tarragon, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
1 teaspoon black pepper, cracked

Directions

In a medium sauté pan, heat the oil to a medium high heat, add the onions and sauté until soft and translucent or about 4-5 minutes. Add the tomatoes and cook until semi soft but not mushy. Turn the heat to low and add the fresh herbs and cook for about one minute. Take off heat and season with salt & pepper.

Sweet Herbal Mimosas (Lemon Thyme Orange & Basil Tangerine)

April 27th, 2011 § 0 comments § permalink

Makes 1 mimosa

Ingredients

1 ounce herbal syrup (lemon thyme or basil), recipe follows
2 ounces fresh juice (orange or tangerine)
4-6 ounces champagne, prosecco or cava

Directions

In a champagne class combine the herbal syrup and the citrus juice and fill glass with champagne, cava or prosecco.

Herbal Simple Syrup

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

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