This is a very versatile dish. Depending on the cooking vehicle you use, it can be presented in a variety of ways (of course, extrapolating ingredients for larger dishes). It could be bite-size if baked in a mini muffin pan or served as a casserole in a larger baking dish. A frittata in a stove-top skillet works well too or, like here, you can serve it as individual breakfast or brunch muffins. This recipe makes 3 in large molds; 4 in medium size.
I developed this recipe for another ‘challenge’ but, don’t worry, you won’t be asked to vote…so just enjoy it.
I struggled with whether to call this a ‘bruschetta’ (which to me has always been a toast topped with a tomato mixture) or crostini. After some research on our friend google, I discovered that Food Blogga had already tackled the question. I’ve concluded, along with Susan, that it breaks down to the size of the bread.
Served with a salad and a glass of wine, this is a perfect summer meal — whatever the topping or nomenclature. Continue Reading
…at the hen house/chicken coop. 
My food blogger friends who extol the virtues of farm-to-table eggs have had me intrigued for some time so I was delighted to find fresh farm eggs at my local Green Market last week. Truth is I knew naught about “farm fresh eggs” since heretofore every egg I’ve ever purchased (and I’m sure eaten) was packaged and purchased from a supermarket.
Here’s my delightful EGGS-periment in farm fresh eggs.
I love presenting food in different and unexpected ways. It makes mealtime more interesting and, oft times, results in a health benefit as well. As you know, I try to incorporate as many vegetables as I can into my daily food plan.
This post is about technique (you should pardon the fancy word). And the ‘technique’ is blending (pulsing) spinach with the eggs to create ‘green eggs’.
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I was leaving home for a few days vacation and needed to use up some of the uncooked produce that remained from the Argentine dinner. I got the idea to make a quiche and I thought I’d call it a clean-the-refrigerator-quiche but when I started pulling things out of the vegetable drawer, it was so weighted towards Italian and that I settled on “Quiche Italiano”.
This is titled “another” because I posted A Colorful Brunch about 6 weeks ago, with totally different items.
This time, brunch was served the morning after a big party…so I made Virgin Mojitos. I’m not a big believer in “the hair of the dog that bit you.”
I muddled lime, mint and simple syrup and then mixed it with chilled water. It was refreshing and everyone liked it.
Come check out the menu.
I enjoy putting a brunch together. The prospect of creating a buffet of savory, sweet and fresh ingredients has real appeal to me. And, it’s an easy meal that always turns out so colorful!
Today’s brunch for 4 included: Tortilla Española, Tomatoes Oreganata, Pickled Vegetable Salad, Almond-Crusted Stuffed French Toast and Honey-Grilled Grapefruit Rings.
Come take a look…
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