Friday, August 28, 2009
Sunday, August 23, 2009
You say frittata, I say tortilla.
Tortillas in Spain are less like Mexican tortillas and more like a frittata. My friend Aimee made me one in grad school. She learned how to make them when she was a foreign exchange student there in undergrad. But, I haven't cooked/eaten one since.
Until now.
We came across a recipe for Spanish Tortilla with Chorizo from the most recent Williams-Sonoma recipe collection. We didn't have the (supposedly) required frittata pan, but Gropius masterfully made the tortilla without it and I was in awe, both of his prowess and how good it tasted! The recipe was appealing in part because we only needed Manchego cheese and potatoes (we had everything else already in our larder). To help keep our cholesterol levels down, we invited Derellek over to enjoy it with us:
Gropius added his own special touch to the recipe with some chanterelle mushrooms that we got for free because the checker at the store couldn't spell chanterelle and was looking for them in the "s" list of fruits/veggies. We enjoyed the tortilla with a side of sauteed Swiss Chard from our garden and a nice white wine from Bogle that Derellek brought over:
Then, we finished off the meal with frozen avocado pie and a round (or three) of dominoes. Good times!
Until now.
We came across a recipe for Spanish Tortilla with Chorizo from the most recent Williams-Sonoma recipe collection. We didn't have the (supposedly) required frittata pan, but Gropius masterfully made the tortilla without it and I was in awe, both of his prowess and how good it tasted! The recipe was appealing in part because we only needed Manchego cheese and potatoes (we had everything else already in our larder). To help keep our cholesterol levels down, we invited Derellek over to enjoy it with us:
Gropius added his own special touch to the recipe with some chanterelle mushrooms that we got for free because the checker at the store couldn't spell chanterelle and was looking for them in the "s" list of fruits/veggies. We enjoyed the tortilla with a side of sauteed Swiss Chard from our garden and a nice white wine from Bogle that Derellek brought over:
Then, we finished off the meal with frozen avocado pie and a round (or three) of dominoes. Good times!
Wednesday, August 5, 2009
Tomato Tart
I used the last of our Russian heirloom 'Paul Robeson' along with some of our Swiss heirloom 'Rose d'Bern' and some Romas that we bought at the farmers market to make a tomato tart for dinner. A simple pate brisee (savory pie crust) smeared with tasty mustard and lots of shredded smoked Fontina cheese (the only type of Fontina that Whole Paycheck had) and then layered with tasty, tasty tomatoes. Once it was done, I put a little basil over the top and we had a wonderful dinner!
Tuesday, August 4, 2009
Avocado Pie
Yeah, you heard me right--frozen avocado pie. And anyone familiar with my eating habits knows that I'm not a big fan of avocado. But this pie is TASTY! Gropius ordered some on our last day in Taos at Orlando's and I was converted. As soon as we got home, I found several recipes online and concocted my own:
2 avocados
juice of 2 limes
1 can of sweetened condensed milk (~14 oz)
3 oz of cream cheese
graham cracker crust
Blend the first 4 ingredients together and pour into the crust. Place in freezer (preferably overnight) until ready to serve. We let ours thaw for a couple of hours in the fridge first. It's great with whipped cream, too.
2 avocados
juice of 2 limes
1 can of sweetened condensed milk (~14 oz)
3 oz of cream cheese
graham cracker crust
Blend the first 4 ingredients together and pour into the crust. Place in freezer (preferably overnight) until ready to serve. We let ours thaw for a couple of hours in the fridge first. It's great with whipped cream, too.
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