‘tatas, hehe.
I’m pretty sure I made this just so I could say “fritTATA” out loud. Tee hee. It was fun. The end.
(Frittatas, frittitis, frittatas, frittitis…..lalala)
CHICKEN & APPLE SAUSAGE FRITTATA.
Ingredients: (4 Servings)
1 cup chicken & apple sausages, chopped
1 fresh apple, diced
1 Idaho potato, diced
1 white onion, diced
6 eggs
½ cup shredded mozzarella
½ tsp thyme
1 tsp salt
Fresh black pepper
½ cup scallions, chopped
Using an oven-proof skillet, sauté the sausages, apples, potatoes, and onions. In a separate bowl, beat the eggs, then add the mozzarella, thyme, salt, and pepper. Once the potatoes are tender, turn the heat down - pour the egg mixture into the skillet, making sure the eggs seep down to the bottom of the pan. Sprinkle scallions. Transfer skillet to the oven; let bake at 400F for about 10 min. Broil for 2 minutes, until top is golden brown.
Filed under Uncategorized | Comment (0)no marshmallows, please.
I was appalled when I discovered that people in this country put marshmallows in their mashed potatoes. Things like that should be banned. Anyway, I’m not at all opposed to the concept of lip-smackin’ sweet mashed potatoes - let’s just do it in a more civilized manner, shall we?
MASHED SWEET POTATOES with HONEY & MILK.
Ingredients: (4 servings)
1.5 cups boiled sweet potato, mashed or pureed
1 tbs butter
¼ cup milk
1 tbs honey
¼ tsp rubbed sage
Mash or puree the potatoes. Heat the butter, sage, milk, and honey in a sauce pan - just until butter melts. Add potatoes and stir until thick and smooth, about 2 minutes. Serve warm.
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Oh I am boring.
Filed under Kitchen Music, Sides | Comment (0)curry carbonara.
“Curry Carbonara” sounds so good right? Hello, I’m Curry Carbonara. Nice to meet you, too.
CURRY CARBONARA SOBA with EDAMAME & AVOCADO.
Ingredients: (2 Servings)
For the Curry Carbonara Sauce:
8 slices pancetta, chopped
1 cup edamame
¼ cup dry white wine
¾ cup half and half
2 egg yolks
½ cup freshly grated parmigiano reggiano
2 tsp curry powder
1 tsp chopped garlic
½ cup avocados, chopped
½ tsp black pepper
Sauté the pancetta and edamame; add white wine. In a bowl, whisk the cream, egg yolks, cheese, curry powder, and chopped garlic. Once the pancetta looks crispy around the edges, turn the heat down to its lowest setting. Pour the whisked mixture into the pan and stir - until sauce has a thick consistency (about 3 min). Add the avocados and finish with black pepper. Toss with soba or pasta of your choice.
Filed under Soba | Comment (1)