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Wednesday, November 26, 2008

HAPPY TURKEY DAY!



As typical, I've been so busy, I have not put any recipes up for Thanksgiving...So I 'm just going to list my menu this year. I decided to keep it simple, stick to the basics! Nothing fancy, just traditional.
Rosemary butter stuffed Turkey
Raw Cranberry Chutney
Green Bean Casserole..my addiction
Mashed Potatoes
Pork Sage Sausage Stuffing
Mixed Greens with Goat Cheese and Apple
Homemade Pumpkin Pie
Homemade Pecan Pie

Have a safe and Happy Thanksgiving, and i promise, to have recipes for Christmas. Tell me if you made anything new and exciting at your holiday!!

Wednesday, November 5, 2008

I made my first Fritatta !!


I must admit. I have always love a fritatta at brunch. But was always scared to make them. It seemed to hard. That was until Sunday. I found this great recipe I was dying to try, and the family was in town, so why the hell not. I found this easy to make. It's just a little time consuming. But well worth the effort.

Sauteed Cauliflower Fritatta

Unsalted Butter(I used Smart Balance...less guilt)
Extra Virgin olive oil
1 medium head cauliflower(2 cups) Broken up in chunks
1 medium onion, chopped
3 garlic cloves, grated
10 large eggs, lightly beaten
dry breadcrumbs
2 Tsp Thyme leaves(fresh)
Fresh grated Parmesan or Pecorino cheese

Heat oven to 400F
In a 10 inch non-stick(very important) oven proof skillet, melt 1 Tbls butter with some olive oil. Add Cauliflower, ad season with kosher salt. Cook on high until golden, toss, continue cooking. Add onion and 1 Tbls butter, reduce to Medium heat, add garlic and 1 more Tbls Butter.
In a large bowl, whisk eggs with salt.
Pour over Cauliflower, and cook without stirring until the bottom of the fritatta is set. Lift the edge of the fritatta, and tilt the pan to allow uncooked eggs to seep underneath. Cook until the top is just slightly runny, about 3-4 minutes.
Sprinkle the crumbs, thyme and cheese. And bake until set(nothing runny on top, or jiggly). When finished, top with a little more grated cheese, and cut into wedges for serving.
I served mine with a little mixed green salad. It made for a beautiful brunch dish.