SPRING BRUNCH ~ WILTED SPINACH and GRUYERE FRITTATA & ORANGE-ALMOND SCONES

Dainty pansy whose soft painted face

Tickles my garden with whimsical grace.

_________

WILTED SPINACH and GRUYERE FRITTATA

4 Tbsp. unsalted butter

1 10-oz. package baby spinach leaves

1 bunch chopped green onions

salt and freshly ground pepper to taste

1 tsp. sweet Hungarian paprika

10 eggs

1/2 cup sour cream or half & half

1 1/2 cups grated Gruyere cheese

dried parsley flakes for garnish

Preheat oven to 350-degrees. Saute green onions in 1 Tbsp butter. Gradually add spinach until wilted. Drain well and set aside.
Melt 3 Tbsp. butter. Whisk eggs, sour cream, and salt & pepper. Fold in 1 cup of cheese, spinach mixture and melted butter. Spread in greased quiche pan. Sprinkle with additional 1/2 cup cheese. Garnish with parsley
Bake 45-55 minutes or until eggs are set. (Serves 4-6)

_______________________

ORANGE-ALMOND SCONES

~ delicious warm or cold

1/2 cup freshly squeezed orange juice

1/4 cup buttermilk

1 extra-large organic egg

1/4 tsp. almond extract

3 cups flour

4 tsp. baking powder

1/2 tsp. soda

1/4 tsp. salt

8 Tbsp. cold unsalted butter, cut up

1/2 cup sugar

1/2 cup finely chopped blanched almonds

1 Tbsp. freshly grated orange peel

Grate peel before juicing the orange. Blend juice & buttermilk. Add egg and extract. Beat smooth with a fork.
Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles fine granules. Add sugar, almonds, and orange peel. Mix together evenly. Add egg mixture and stir with a fork until soft dough forms.
Drop by tablespoons on greased cookie sheet about 2 inches apart. Bake at 375-degrees about 20-25 minutes or until medium brown. (8-12 scones, depending on size)

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog