Tag Archives: WanderFood Wednesday

Frittata Salad

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frittata-salad

Goodbye croutons!!!!
This is a great recipe for a fun change-of-pace for summer brunch. Make your frittata with all fresh herbs available in the summer, and add to your salad. You can make your favorite frittata instead of recipe below.

Ingredients
1/2 cup fresh mint leaves (1/4 c dry mint)
1/2 cup fresh basil leaves (1/4 c dry basil)
1/2 cup fresh oregano leaves (1/4 c dry oregano)
1/2 cup fresh fennel fronds
6 eggs
Sea salt and black pepper to taste
2 tablespoons virgin olive oil
1 head escarole, cleaned and spun dry (or your favorite lettuce)
6 tablespoons extra-virgin olive oil
3 tablespoons real balsamic vinegar

Method
Chop together mint, basil, oregano and fennel leaves until bread crumb size and place into mixing bowl. Crack eggs into same bowl, mix well and season with salt and pepper.

Place an 8 to 10-inch non-stick sauté pan over medium heat, add virgin olive oil and heat until smoking. Add one quarter of egg-herb mixture to pan and cook thin frittata until golden brown. Flip over and cook 1 minute on other side, remove to plate to cool. Repeat until egg mixture is finished, placing successive frittata on different plates. When all of the eggs are cooked, allow the frittata to cool. Place the escarole into a large salad bowl and dress with the olive oil and balsamic vinegar and season with salt and pepper. Slice the frittata into julienne strips and arrange over the salad and serve.

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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Sweet Olive Oil Quick Bread

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sweet-olive-oil-quick-bread

Extra-virgin olive oil is the secret ingredient in this moist, dense, lightly sweet cake. Perfect as an afternoon snack or for breakfast with fresh fruit and a cup of fluffy cappuccino.

Ingredients
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
pinch salt
1 cup sugar
2 eggs, lightly beaten
3/4 cup milk
1/2 cup extra-virgin olive oil
1/2 cup raisins
grated zest of 1 lemon
unsalted butter for loaf pan
1/4 cup pine nuts

Method
Preheat oven to 350°F.
In a mixing bowl, stir together the flour, baking powder, and salt. Stir in the sugar. Add the eggs, milk, and olive oil, and beat well.
Toss the raisins in a little flour to coat them lightly. Add the raisins and lemon zest to the flour and egg mixture and stir to distribute evenly.
Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 minutes, or until a thin skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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Couscous Salad with Olives and Feta Cheese

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couscous

Couscous is a nice change of pace from rice or pasta plus it’s easy to make. Here I combine it with a simple dressing and some vegetables for a vegetarian entree.

Ingredients

2/3 cup couscous
2 cups boiling water
1 cup chopped seeded cucumber
1/2 cup chopped red bell pepper
1/2 cup sliced pitted Kalamata or other black, brine-cured olives
1/2 cup chopped red onion
1/4 cup; chopped fresh parsley
1/4 cup Safeway SELECT Verdi Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 cup crumbled feta cheese
Butter lettuce

Instructions
1. Place couscous in large bowl. Pour boiling water over. Stir briefly. Let stand until couscous is soft and water is absorbed, about 10 minutes. Fluff with fork.
2. Add cucumber, bell pepper, olives, red onion and parsley to couscous; toss gently.
3. Mix in oil, lemon juice, lime juice and feta cheese. Season to taste with salt and pepper.
4. Serve salad atop bed of butter lettuce.

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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WanderFood Wednesday Cherry Clafouti

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cherry clafoutis

This cherry clafouti recipe, also know as clafouti aux cerises, is the most well-known version of the traditional puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition. You can make with blueberries!!!

Ingredients

* 1 tablespoon softened butter
* 1 cup whole milk
* 1/4 cup heavy cream
* 2/3 cup all-purpose flour
* 3 large eggs
* 1/4 cup granulated sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon almond extract (optional)
* 1/4 teaspoon salt
* 4 cups dark cherries, preferably pitted
* 1 tablespoon confectioners’ sugar (powdered)

Preparation

Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.

In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla and almond extracts, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the cherries over the hot batter. Pour the remaining batter over the cherries and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.

This cherry clafouti recipe makes 8 servings.

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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Wanderfood Wednesday Raspberry Lemon Vinegar

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raspberry-lemon-vinegar

Summer is finally here and it is time to start reaping the summer harvest. Berries are in full swing so grab flat of raspberries from your local farmers’ market and make some raspberry jam or darn I say, raspberry liquor for Christmas!

We have been using beets in salads with the beet greens added. Tossed with some Oregon hazelnuts, blueberries and goat cheese. Fresh Alaska Salmon is

also showing up: perfect for a summer barbecue. An apricot salsa adds the final touch to this dish.

This vinegar is very easy to make, flavorful and versatile. It is perfect as the basis for a boldly flavored salad dressing by just adding olive oil, or it can be used as a tasty condiment for poultry or fish.

Ingredients
1/2 cup raspberries – fresh
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 pinch salt
1 teaspoon lemon zest

Serving Description: Makes approximately 8 ounces

Container: glass container, blender
Prep Time: 10 minutes
Cook Time: 0 minutes

Directions
Place clean raspberries, lemon juice and vinegar in a blender and blend until combined.
Season to taste with salt and lemon zest.
There will be seeds and pieces of raspberries visible in this vinegar. (if desired strain the raspberry)

This recipe is provided by Rosangela at Seattle Catering.

Thanks to Beth for hosting another Wanderfood Wednesday.

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Pineapple Upside Down French Toast

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pineapple-upside-down-french-toast

This recipe is easy and you can use any fruit in season…blueberries, strawberries, cherries, apples, bananas.

Ingredients:
1/2 stick (1/4 cup) unsalted butter
1/4 cup firmly packed dark brown sugar
10 oz. well-drained, canned crushed pineapple in juice, reserve 1/4 cup juice
2 large eggs
1 cup milk
1/4 c. half and half (cream or fat free evaporated milk)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1″ thick slices bread of your choice (French, Italian, or Sourdough)

Method:
Preheat oven to 400 degrees F

In a saucepan melt butter over moderate heat and stir in sugar until dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla extract. Lightly grease a 13 by 9 by 2 baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Bake French toast in middle of oven 20 to 25 minutes or until bread is golden. French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
Serves 4.

Thanks to Rosangela at Seattle Catering for this fun recipe and to Beth for hosting Wanderfood Wednesday.

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Globe Trekker Winter Supper Series At Joule

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joule-winter-supper-2010

There are many great restaurants in Seattle, but Joule, which is practically on my doorstep is one of my favorites. I particularly like their fixed-price Sunday menus “Winter Supper” and “Summer BBQ”. The theme for this year’s winter supper is food from around the world – so we’ve been eating there pretty regularly :)

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