Friday, July 15, 2011

Herb Frittata with Rosemary potatoes

Sometimes I just crave a dinner that is filling and flavorful but won't take a lot of time to prepare.  My go to for this type of night is a frittata.  Honestly, it's easy to make into an omelette but I love delicious bubbly cheese and a golden brown presentation even on a simple night, which you can only attain under the broiler.




 

Ingredients for 2 portions:
  • 4 small red potatoes
  • 2 whole large eggs and 2 egg white
  • 1 tbsp chopped chive
  • 1 tsp chopped cilantro
  • 1tbsp chopped basil
  • 1 tsp of finely chopped Rosemary for the eggs
  • 1 tsp of roughly chopped Rosemary for the potatoes
  • Olive oil for drizzling
  • salt and pepper to taste
  • 1/4 cup of cheese (you choose!)(I used Feta, but Parm or cheddar would be great)
First, fill a pot with water and put the potatoes in it.  Put it on high heat and bring it to a boil.  Boil until the potatoes are fork tender, about 15 minutes depending on the exact size of the potatoes.  When they are cooked, heat a skillet to medium heat and drizzle with olive oil.  Slice the potatoes roughly and add them to pan with the rosemary, press them down so they cover the bottom of the pan and can get golden brown.  Meanwhile, add the herbs, salt and pepper to the eggs.  Heat a small to medium sized skillet that is oven safe on medium heat with a drizzle of olive oil.  Add the egg mixture.  Cook over heat until the edges start to look cooked.  Sprinkle the shredded cheese on top and place under the broiler.  Keep an eye on it for about 5 minutes, and it will be finished when the top is bubbly and golden brown.

 The frittata is ready to serve when it is out of the oven and the potatoes are ready when they are golden brown (should be around the same time).

Wednesday, July 6, 2011

New Summer Salad Favorite

After a 4th of July weekend full of fried seafood, hearty cookouts and what else, ice cream, I opted for a vegetable filled light dinner on our first night back.  I was shopping in Whole Foods when the idea of a mushroom salad beside a caprese salad popped into my head.



For 2 servings:
  • 2 large tomatoes, I used Roma because they don't have too many seeds inside
  • 4 Slices of Mozzarella cheese
  • 2 tsp balsamic vinegar 
  • 8 medium to large white mushrooms
  • 4 handfuls of Arugala
  • 3 tbsp of toasted sesame seeds
  • 1 tbsp brown mustard (I used Grey Poupon deli mustard)
  • 2 tsp lemon juice
  • 1 tsp Agave nectar or honey
  • Drizzle olive oil until desired thickness, about 1/4 cup
For the caprese salad, layer tomato slices with cheese and drizzle the top with balsamic vinegar and salt and pepper to taste.  For the mushroom salad, first clean the mushrooms by taking a damp towel and wiping the tops.  Then remove the stems and thinly slice.  In a large bowl add the arugala and mushrooms.  For the dressing, in a small bowl add the mustard, lemon juice and agave and mix.  Then slowly drizzle in the olive oil.  I added less than a quarter cup and had the dressing a bit thicker but it up to your preference.  When you are ready to serve, add the dressing and mix, then top with toasted sesame seeds.

You can toast the sesame seeds at home.  Just buy plain sesame seeds.  Heat a skillet to medium heat and add them in.  Closely watch them and keep stirring because they brown quickly.  Once they are golden brown promptly remove from heat and allow them to cool in a bowl since they continue to cook if kept in the skillet.