breakfast is served...

breakfast is served..., a photo by credd on Flickr.

asparagus, purple potato, shallot, english cheddar & parm frittata.

do you ever get a food in your head...
and eventually...
you have to make it?

i've been up since 4:00 a.m.
checking email...
reviewing timecards...
stuff you still have to do...
even though you're off for a week.

i finished working around 530...
and thought of that frittata again.

i did a quick search...
and saw a couple of recipes...
then i looked in my new smitten kitchen cookbok...
that my daughter got me for christmas...
and saw another recipe.

i took parts from both recipes...
and came up with this combo.

***

served w/mimosas and coffee

espresso...

espresso..., a photo by credd on Flickr.

on wednesday i was at a customer lunch meeting...
and had an espresso before my lunch.

i really liked the restaurant we were at...
and am thinking of having our staff holiday lunch there.

oven-dried cherry tomatoes...

oven-dried cherry tomatoes..., a photo by credd on Flickr.

last week i had sun-dried tomatoes at #heirloomexpo12.
they were SO good...
i had to make some.

my daughter sent me a link to martha's oven dried tomatoes.
delicious!!!

***

Ingredients

24 cherry tomatoes
8 to 10 plum tomatoes, cut in half
8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices
1 tablespoon sugar
Herbs, such as basil, oregano, or rosemary, to taste
Salt and freshly ground black pepper

Directions

Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.

Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely.

basil salt... #recipe

basil salt... #recipe, a photo by credd on Flickr.

Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor.
Spread on a baking sheet and bake at 225 until dry, 30-40 minutes, tossing halfway through.
Let cool and pulse again.
 
Serve w/fresh tomatoes and mozzarella.

chips. salsa. vodka tonic. football.

chips. salsa. vodka tonic. football., a photo by credd on Flickr.

when i look at all the tomatoes i've been picking every day...
i try to use them in different recipes.

today i wanted a salsa...
and found gloria's authentic salsa recipe.

 

***


  Ingredients -

• 6-8 large Roma tomatoes (about 2 pounds) OR 1-28 ounce can(s) of whole tomatoes, drained
• 2 medium onions, chopped
• 3 garlic cloves, minced or pressed
• 2-3 hot peppers (see tips), seeded and halved
• 1/2-1 cup fresh cilantro leaves (aka coriander or Chinese parsley), to taste
• 1 1/2 teaspoons salt
• ground pepper, to taste
• 1/2 teaspoon ground cumin, optional
• juice of one lemon or lime, optional

Instructions -

1. If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*
2. Simmer for several minutes, or until water evaporates and tomatoes start to soften. Quickly peel the tomatoes; skins will be loose and easy to remove.
3. Toss tomatoes and hot peppers into a blender along with cilantro. Blend.
4. Lightly sauté onions and garlic for about 10 seconds.
5. Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.
6. Season with salt and ground pepper to taste. Add cumin if desired.
7. Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick.
8. You can add the juice of a fresh lime or lemon at this point, but be aware it will temper the spiciness.
9. Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.

Makes about 3 cups of homemade salsa

*Note: If using canned tomatoes, skip steps 1 & 2.

***what is listed above is the original recipe.  i made a 1/2 batch of the salsa...using an assortment of medium-sized tomatoes from my garden.

red rubin basil...

red rubin basil..., a photo by credd on Flickr.

Varieties:
Red Rubin (Ocimum basilicum purpurascens ‘Red Rubin’) grows 18-24” and produces glossy, purple red leaves and pink flowers.

Flavor: Sweet
Makes a rosy colored vinegar when using a white grain (distilled) or white wine vinegar.

Culture:
Basil requires at least 6 hours of direct sunlight and a rich, well-drained
Soil. Fertilize 2-3 times during active growth (when leaves are harvested)
Water plants weekly during dry spells. Keep water off the leaves to
Reduce fungal diseases. A 1” mulch is beneficial.

Basil is a tender annual that should be planted after all danger of frost.
This herb declines when temperatures go below 50 F. It can be
Grown in the garden as well as in pots and containers.

Harvest:
Begin pinching leaves when six sets of leaves have formed for culinary
Use and to promote branching. By late June, flowering may begin.
Remove the flower spikes to encourage more leaf production. Young
Leaves are more tender and tasty than older leaves, but all leaves can be
Used.

Info above from the website If Plants Could Talk.

spicy globe basil...

spicy globe basil..., a photo by credd on Flickr.

Varieties:
Spicy Globe (Ocimum basilicum minimum ‘Spicy Globe’) grows 8-12” and produces ¼-1/2” green leaves and small white flowers.

Flavor:
Spicy, pungent.

Culture:
Basil requires at least 6 hours of direct sunlight and a rich, well-drained
Soil. Fertilize 2-3 times during active growth (when leaves are harvested)
Water plants weekly during dry spells. Keep water off the leaves to
Reduce fungal diseases. A 1” mulch is beneficial.

Basil is a tender annual that should be planted after all danger of frost.
This herb declines when temperatures go below 50 F. It can be
Grown in the garden as well as in pots and containers.

Harvest:
Begin pinching leaves when six sets of leaves have formed for culinary
Use and to promote branching. By late June, flowering may begin.
Remove the flower spikes to encourage more leaf production. Young
Leaves are more tender and tasty than older leaves, but all leaves can be
Used.

info above from the website If Plants Could Talk.

scone w/homemade jam...

scone w/homemade jam..., a photo by credd on Flickr.

today is mrchazman's birthday.

we don't have (or go to) crazy parties or anything like that (any more).

we're just lounging around the house this morning...
and we'll head over to erickson ranch a little later on this afternoon.

this evening...
we'll go to a local seafood restaurant for dinner and drinks.

***

classic scones...

ingredients...

2 3/4 cups self-rising flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 cup (or more) chilled whole milk
1 large egg
1 tablespoon vegetable oil

Butter
Jam
Whipped heavy cream

preparation...

Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk flour, sugar, and baking powder in large bowl. Whisk 3/4 cup milk, egg, and oil in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together.

Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared sheet.

Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool on sheet 5 minutes. Transfer to basket. Serve warm with butter, jam, and whipped cream.

recipe from Epicurious.

peanut butter...

peanut butter..., a photo by credd on Flickr.

this afternoon when i left the house...
i told mrchazman that i might go to the store on my way back.
he asked for cookies.

well...
instead of going to the store after my appointment...
i came straight home so i could be ontime for my g+ hangout.

i try to keep cookie dough on hand...
and since i still needed my potd...
i decided to make the cookies.

***

no recipe today.
these are simply peanut butter.
from your grocer's freezer.

pasta w/garlic scape pesto...

pasta w/garlic scape pesto..., a photo by credd on Flickr.

4 garlic scapes, chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup freshly grated Asiago cheese
1 tablespoon fresh lemon juice
1 handful pecans
1/3 - 1/2 cup extra-virgin olive oil
salt and pepper to taste

Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pecans in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper. Serve over pasta.

***

the original recipe is here.

roasted baby potatoes w/lemon...

roasted baby potatoes w/lemon..., a photo by credd on Flickr.

1 pound small tri-color potato – washed, dried and cut in halves. Cut the larger ones into quarters
1 tablespoon extra virgin olive oil
1 large lemon – cut into 1/4″ slices
5-6 garlic cloves - sliced
kosher salt & fresh ground black pepper to taste
red pepper flakes

Preheat the oven to 400 F. In a large mixing bowl, toss the cut potatoes and garlic with the olive oil, and a pinch of salt and pepper, and the red pepper flakes.

Spread them out onto a large baking sheet and roast for 15 minutes.

Pull the tray out and scatter the lemon slices on top and continue to roast until the potatoes are crisp and golden brown.

Allow to cool slightly and serve.

the original recipe is here but when have you ever known me to follow a recipe.

chocolate-filled french toast...

chocolate-filled french toast..., a photo by credd on Flickr.

from the frozen food case...
at trader joe's.
i didn't hesitate to put the in my basket...
when i saw them in the store.

well...
i did hesitate long enough to snap a photo with my cell...
and send it off to my daughter...
but that was it.

this afternoon...
i baked them...
sprinkled them with powdered sugar...
and we had them for brunch.

the filling is a semi-sweet chocolate...
and there just the right amount of it in the french toast.
they're very good...
and i will be purchasing them again.

e ~ edible...

e ~ edible..., a photo by credd on Flickr.

assorted cheese (cheddar, blue, black pepper, mozzarella)
fruits (grapes, dried white peaches)
crackers (water, Gorgonzola, wine, pita)
served w/a sparkling white wine

#abc26
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