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You'll find over 470 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!
Olive Oil Tuna Spread with Lemon and Oregano
If you have a can of good-quality tuna in your pantry, you probably have everything you need to make this quick appetizer. Olive Oil Tuna Spread with Lemon and Oregano is from Patricia Wells’ Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy.
I used a 6-ounce can of Fishing Vessel St. Jude Mediterranean Solid White Albacore Tuna which is canned in extra virgin olive oil, but any brand of albacore tuna packed in olive oil would work. Ideally, you want a tuna with just 3 ingredients: tuna, olive oil, and salt.
This could have been spread with a knife, but its consistency was like a dip, so most people just dipped the crackers in it. Crudities, especially celery, would have been good dippers, too.
I made the Olive Oil Tuna Spread with Lemon and Oregano to take to a party and it was very well-received. I know I’ll be sure to keep some good tuna on hand for the holidays so I can make it again.
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I happened to have some parsley, so I garnished the spread, but it’s optional and wasn’t included in the original recipe.
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Olive Oil Tuna Spread with Lemon and Oregano
(Adapted from Patricia Wells’ Trattoria)
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The amount of olive oil that you add will depend on how much is in the can of tuna. Patricia calls for 2 tablespoons of oil, but there was so much oil in my can of tuna that I just added 1 tablespoon.
Tip from Patricia Wells: If you can’t find tuna in olive oil, you can use a high-quality tuna packed in water. Drain the water and add an additional tablespoon of olive oil to the recipe.
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Serves 10 – 12
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1 (6-ounce) can tuna packed in olive oil (do not drain)
4 tablespoons unsalted butter, softened to room temperature
Freshly grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 – 2 tablespoons extra virgin olive oil
½ teaspoon dried oregano
1 large clove of garlic, peeled
3 – 4 dashes of Tabasco sauce
Salt and pepper, to taste
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For serving: breadsticks, crackers, toasted baguette slices, celery sticks or carrot sticks (Use gluten-free crackers for a gluten-free appetizer.)
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1. Put the can of tuna, including the olive oil it’s packed in, into a food processor. Add the butter, lemon zest and juice, olive oil, oregano, garlic, and Tabasco sauce.
2. Process until it is smooth and creamy. Taste for seasoning and add a bit of salt and pepper, if needed.
3. Put the tuna spread in a serving bowl and serve with the “dippers” of your choice.
If not serving right away, cover and refrigerate for up to 3 days. Remove from the refrigerator 1 hour before serving. Stir well and serve.
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Southern Corn Bread
This Southern Corn Bread is the one that the 1997 edition of Joy of Cooking recommends for their Corn Bread Stuffing. It is so easy to make, and so good!
Joy of Cooking recommends using bacon fat, lard, oil, or vegetable shortening. I used bacon fat (fantastic!), but if I hadn’t had any I would have used butter.
The recipe recommends a 9-inch oven-proof skillet or an 8-inch square pan. I used my 10-inch cast iron skillet which worked fine, but probably shortened the baking time just a bit.
The only fat in the recipe is the tablespoon of bacon fat, but the corn bread had such a rich flavor that I found it unnecessary to use any butter. We loved it!
I will definitely be making Southern Corn Bread again. And I may make Corn Bread Stuffing sometime soon, too. With sausage, of course.
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Southern Corn Bread
(Adapted from a recipe in the 1997 edition of Joy of Cooking)
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Makes one 9- or 10-inch round or 8-inch square bread, or 12 muffins
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Use a 9- or 10-inch cast iron skillet or an 8-inch square metal cake pan. I would not preheat a glass pan at such a high temperature.
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1 tablespoon bacon fat, lard, oil, or butter
1¾ cups cornmeal (I use Bob’s Red Mill medium grind cornmeal.)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
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1. Preheat the oven to 450˚. Put the bacon fat in the skillet and put it in the oven to get hot while you mix the corn bread. (If using butter, don’t put it in the pan yet because it will burn. Just heat the dry pan.)
2. Whisk the cornmeal, baking powder, baking soda, and salt together in a large bowl.
3. In another bowl whisk the eggs until they are foamy and then whisk in the buttermilk until well-combined.
4. When the skillet is sizzling hot, add the eggs and buttermilk to the dry ingredients and mix just until it’s all blended. (If using butter, add it to the skillet to melt now, just before you mix the wet and dry ingredients together.)
5. Take the hot skillet out of the oven and tilt it to evenly distribute the bacon fat. Pour in the corn bread batter and put back in the oven.
6. For a 10-inch skillet, baking time is 18 – 20 minutes. For a 9-inch skillet or 8-inch pan it will be 20 – 25 minutes. (Muffins 15 – 18 minutes.)
7. Serve immediately with butter and honey, if desired.
Leftovers can be wrapped in foil and reheated in a low oven.
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Indian Chickpea Salad
When I saw Abraham Chacko’s recipe for Garbanzo Bean Salad, I knew I had to try it. His photo showed a salad that looked just like salads we have enjoyed in Indian restaurants. It did not disappoint!
I made a few small changes to come up with my Indian Chickpea Salad. We loved it, although Bob thought it could have used another jalapeno pepper. I don’t agree. It has just the right amount of heat.
Abraham’s recipe calls for 4 shallots, but I think the shallots he uses in London must be much smaller than the ones I buy. I found that one half of a large shallot was sufficient.
I happened to have dried mango powder (amchur) on hand so I used it. It’s frequently used in Indian recipes that need a bit of extra acid and/or a sour note. Lime juice is often suggested as a substitute. Since this recipe already has lime juice, I think you could just omit the dried mango powder if you don’t have it.
Give Indian Chickpea Salad a try for a great, and easy, side dish that can be made ahead. And do visit Chacko’s Kitchen if you like Indian food. It’s full of information about Indian food and wonderful authentic recipes.
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Indian Chickpea Salad
(Adapted from Abraham Chacko’s recipe at chackoskitchem.com)
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You can substitute 2 cans of drained and well-rinsed chickpeas, but you will get superior results if you use the dried beans.
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Serves 4 – 6
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1 cup dried chickpeas (200 grams)
1 jalapeno pepper
3 – 4 tablespoons minced shallot (about ½ large shallot)
½ cup chopped cilantro leaves
Salt – to taste
Juice of 1 lime
1 tablespoon mild-flavored oil (I used light olive oil)
¼ teaspoon dried mango powder (optional)
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1. Soak the chickpeas overnight. (Or, if you didn’t think to soak them ahead of time, put them in a pot and cover with at least 2 inches of water. Bring to a boil and boil for 5 minutes. Remove from heat and let them sit, covered, for 1 hour. Then proceed with the recipe.)
2. Drain the chickpeas and cover with plenty of water again. Bring to a boil and boil for 10 minutes. Lower the heat, cover and simmer for 40 minutes. Add 1½ teaspoons kosher salt (1 teaspoon of table salt) and simmer until tender, an additional 10-15 minutes.
3. Drain the beans well.
4. Cut the jalapeno pepper in half lengthwise and scrape out the seeds with a spoon. Mince the pepper.
5. Whisk the lime juice, oil, and mango powder together.
6. Combine all of the salad ingredients with the lime juice dressing.
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Roasted Mushroom Soup
If you like mushrooms, this Roasted Mushroom Soup is for you! It’s adapted from Kathy Gunst’s recipe in her lovely book, Notes from a Maine Kitchen.
I’m enjoying reading Notes from a Maine Kitchen. Carrie recommended the book (and the mushroom soup) to me. Maine is on my list of places I would like to visit. It’s fun to read Kathy’s essays about life in Maine, and I find that many of her recipes are ones I would like to try.
Each chapter of the book is devoted to a month of the year and the seasonal foods that one can find in Maine at that time. The chapter for October is about wild mushrooms, apples, and cider. Kathy writes about going mushroom hunting with a professional forager. Her recipe is called Roasted Wild-Mushroom Soup, and she recommends using any wild mushrooms.
Like Maine, Washington State is a great place to go mushroom hunting, but only if you really know what you’re doing. There are deadly mushrooms that can easily be mistaken for the edible varieties. I think I’ll limit my “foraging” to the produce section of my supermarkets.
I chose about 3/4 pound of shiitake mushrooms and a large (1/4 pound) portabella mushroom for my soup. Since the supermarket mushrooms are cultivated, not wild, I call my version Roasted Mushroom Soup. We loved it! The idea of roasting the mushrooms is brilliant; it really intensifies the flavor. Kathy suggests the optional addition of “a touch heavy cream, crème fraiche, or yogurt”. I used ¼ cup of cream and it seemed just right.
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Roasted Mushroom Soup
(Adapted from a recipe in Kathy Gunst’s Notes from a Maine Kitchen)
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Serves 4 – 6
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1 pound fresh mushrooms (portabella, or portabella and shiitake)
2 teaspoons olive oil
3 cups chopped onions (about 1½ – 2 large onions)
3 cloves garlic, peeled and chopped
Salt and freshly ground black pepper
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons dry sherry or red wine
5 cups vegetable, chicken, or beef stock (I used chicken.)
¼ cup heavy cream
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1. Preheat oven to 400˚.
2. Gently clean the mushrooms with a damp paper towel. For portabella mushrooms, remove the stem and scrape the gills out with a spoon. For shiitake, cut the end of the stems off. Chop all of the mushrooms into chunks.
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Removing the gills from the portabella mushroom
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3. Grease a large roasting pan or a large oven-proof skillet (I used a skillet) with one teaspoon of olive oil. Add the mushrooms, onions, garlic, thyme, rosemary to the pan. Sprinkle generously with salt and pepper. Add the other teaspoon of olive oil and stir well to distribute the oil and seasonings. a
Ready to be stirred and roasted
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4. Roast for 20 – 25 minutes, stirring a couple of times.
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5. When the mushrooms are tender, remove from the oven and stir in the sherry or wine, scraping up any bits. Stir in the broth and let it cool for a couple of minutes.
6. Working in batches, blend the soup in a blender. Put some of the soup in, filling it only half full. Hold the lid on securely with a pot holder while you blend it.
7. Put the blended soup in a large pot. Stir in the cream, taste for seasoning, and reheat until it’s hot again.
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Pork Fried Quinoa
Jaden Hair’s Quinoa Fried Rice inspired me to make Pork Fried Quinoa with some leftover pork roast. I cooked the quinoa early in the day so I could refrigerate it, but Jaden suggests a method if you’re in a hurry. Simply cook the quinoa, spread it out on a tray, and put it in the freezer for 10 minutes. That will quickly cool it so it’s ready for the recipe.
This is actually quite similar to my Pork Fried Rice recipe, but this one uses fish sauce instead of oyster sauce. Both versions are good.
There’s a lot of room for improvisation with this recipe. Use 6 ounces of another cooked protein; ham (which Jaden used), chicken, beef, or shrimp would all be great. Use 2 cups of cooked and chilled rice instead of the quinoa, if you prefer.
Bob and I really liked this Pork Fried Quinoa. He added several generous splashes of Sriracha sauce to his and declared that it was quite good. Serve it with Sriracha or your favorite hot concoction if you are dining with someone who likes it hot.
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Pork Fried Quinoa
(Adapted from Jaden’s recipe on SteamyKitchen.com)
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Serves 3 – 4
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1 tablespoon cooking oil
2 eggs, whisked together
1 cup (about 6 oz) diced cooked pork
2 stalks green onions, chopped
1 clove garlic, finely minced
2 teaspoons minced fresh ginger
½ cup frozen peas (no need to defrost)
2 cups cooked, chilled quinoa (1/2 cup raw, cooked in 1 cup water)
1½ teaspoons soy sauce (use gluten-free tamari for GF)
1½ teaspoons fish sauce
1½ teaspoons toasted sesame oil
Freshly ground pepper
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Ingredients for Pork Fried Quinoa. The soy sauce, fish sauce, and sesame oil are all combined in the 1/4-cup measuring cup.
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1. Heat a large skillet (or wok) over medium heat. (A well-seasoned 12-inch cast iron skillet works great!) Add the oil to the hot pan. Add the eggs and scramble gently until cooked. Remove the eggs from the pan.
2. Add the pork and cook for a couple of minutes. Push it aside and add the green onions, garlic, and ginger. Stir fry until fragrant, about 30 seconds and then stir the pork in.
3. Stir in the reserved cooked eggs, peas, and quinoa. Stir fry for a couple of minutes.
4. Add the soy sauce, fish sauce, toasted sesame oil and a few grinds of black pepper. Cook, stirring for another minute or so.
5. Taste, and add a bit more soy sauce and/or fish sauce if it seems to need more salt.
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Simple Roasted Brussels Sprouts
Roasting Brussels sprouts brings out their natural sweetness and it is truly the simplest way to prepare them.
For these Simple Roasted Brussels Sprouts, I trimmed off the end of the sprouts, cut them in half and tossed them with a tablespoon of bacon grease which I had liquefied in the microwave oven. I loved the subtle bacon flavor with the sprouts, but you could use any other fats. Olive oil and coconut oil are both good choices.
I have read that there are people who thought they hated Brussels sprouts until they tried them roasted. I think Simple Roasted Brussels Sprouts just might convert some of the sprout-haters. Especially if you use bacon grease.
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Simple Roasted Brussels Sprouts
(Inspired by a recipe in Molly Steven’s All About Roasting)
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Serves 2 – 3 (Multiplies easily to serve more)
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12 ounces Brussels sprouts
1 tablespoon bacon grease (or olive oil or coconut oil)
Salt
Pepper
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1. Preheat the oven to 400˚.
2. Trim off the end of the Brussels sprouts and cut in half.
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3. Heat the bacon grease (or coconut oil) in a microwave oven until it is melted.
4. Put the Brussels sprouts on a rimmed baking sheet. Drizzle the bacon grease over them and toss to distribute it well.
Ready to roast
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5. Sprinkle generously with salt and add a few grinds of pepper.
6. Roast for 10 minutes. Stir or turn over with a spatula and roast an additional 10 minutes, or until they are tender and browned a bit.
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Indian Spiced Quinoa
Indian Spiced Quinoa was inspired by a recipe I found on chow.com from Ann Gentry’s The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian. I wanted to intensify the Indian flavor so I added curry powder and a bit of cayenne pepper.
I used Bob’s Red Mill quinoa. The package assured me that it had been rinsed well so I didn’t do that. If you’re using quinoa that hasn’t been rinsed, you need to put it in a very fine mesh strainer and rinse it well until the water runs clear. This removes the naturally occurring saponins which can cause a bitter taste.
Last night, Indian Spiced Quinoa was the perfect side dish with some sautéed shrimp. Today it was great cold right out of the refrigerator. I would gladly pack it in my lunch on the days that I’m substitute teaching!
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Indian Spiced Quinoa
(Inspired by Ann Gentry’s recipe in The Real Food Daily Cookbook)
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Serves 6 generously
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The spices are a bit assertive, but we like it that way. Cut back on the garam masala, curry powder, and cayenne if you want a milder dish.
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1 cup quinoa, rinsed well
2 cups water
½ teaspoon salt
½ cup currants
1 tablespoon toasted sesame oil
1 tablespoon butter
2 teaspoons garam masala
2 teaspoons curry powder
¼ teaspoon cayenne pepper
½ teaspoon salt
2 stalks celery, finely diced
½ red bell pepper, finely diced
3 green onions, thinly sliced
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1. Bring the 2 cups of water to a boil in a large saucepan. Add the first ½ teaspoon of salt and the quinoa. Bring to a boil, reduce heat to medium low, cover and simmer for about 12 minutes, until the water is absorbed and you can see the little quinoa “tails”. Remove the pan from the heat. Fluff with a fork, cover and let it sit for 15 minutes.
2. While the quinoa is cooking, heat ½ cup of water to boiling in the microwave. Add the currants to the water and let them soak for 20 minutes so they plump up.
3. Heat the toasted sesame oil and butter in a large skillet. Add the garam masala, curry powder, cayenne pepper, and remaining ½ teaspoon of salt to the skillet. Cook, stirring for about 1 minute until the spices are fragrant.
4. Add the celery and red bell pepper to the skillet. Cook for about 2 minutes; add the green onions and cook for about a minute more.
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5. Mix the quinoa and currants into the celery mixture. Toss gently with a fork until well combined. May be served warm or at room temperature.
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Bacon Roasted Broccoli
Last Sunday I was making bacon for breakfast and I thought, “Why don’t I ever save the bacon grease?” So, after cooking the bacon, I carefully poured the bacon grease into a little custard cup leaving all of the little brown bits behind. I didn’t have a plan for it, but I covered it and put it in the refrigerator.
I love broccoli. Bob really doesn’t like it, but he has to put up with it now and then because I, the cook, love it.
Broccoli was on the menu last night. And I had an “aha!” idea. As in why haven’t I thought of this before? I roasted the broccoli with the bacon grease. Bacon Roasted Broccoli was born and it was delicious! Bob even had to admit that it was pretty darn good. I thought I’d have some leftover for me to enjoy today, but we ate it all!
So this isn’t really a recipe. It’s just an idea for a new twist on roasted broccoli. The bacon flavor is subtle but so good with the broccoli. Try Bacon Roasted Broccoli for yourself and see if you don’t like it.
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Bacon Roasted Broccoli
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Serves 2 or 3
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1 pound broccoli
2 tablespoons bacon grease
Salt
Pepper
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1. Preheat the oven to 425˚.
2. Peel the tough part of the broccoli stalk off and cut the stalk and florets into small pieces. Put the broccoli in a rimmed baking sheet, lined with foil if you wish.
3. Melt the bacon grease in the microwave. (It took about 30 seconds on high in my microwave oven.)
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4. Drizzle the melted bacon grease over the broccoli. Toss well to distribute the fat. Sprinkle with a bit of salt and pepper.
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5. Roast for about 20 minutes, stirring once during the roasting time, until it’s done and starting to get a few browned spots.
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Moroccan-Style Stuffed Acorn Squashes
Bob and I both declared Moroccan-Style Stuffed Acorn Squashes to be “blog-worthy”!
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It has been a while since I last shared a recipe, but I’ve been kind of busy lately. On September 22 we had a wedding in our backyard! And I did none of the cooking. We raised glasses of champagne and sparkling cider in our backyard following the ceremony and then headed to FareStart for a fabulous celebration full of great food and dancing.
We are just thrilled about Laura and Byron’s marriage, and the whole weekend was absolutely amazing! ♥
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(A huge thank you to Dana for capturing this photo!)
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I’ve done a bit of cooking in the last couple of weeks, but nothing that was “blog-worthy” until last night.
Our neighbor gave us a large acorn squash from his family’s garden. I did an Internet search to find something interesting to do with it and discovered Moroccan-Style Stuffed Acorn Squashes on The Bitten Word blog. The authors of the blog, Zach and Clay, found the recipe in the October 2009 issue of Martha Stewart Living.
The original recipe uses two 1-pound squashes for 4 servings. My single squash was 2 pounds, so it made two huge stuffed squash halves. I cut each one in half for 4 servings. For a prettier presentation, I would use two smaller squashes instead of one huge one.
Bulgur wheat is used in the original recipe, but I decided to make a wheat-free version. I chose broken rice and we liked it in this dish; its texture is almost like couscous. You could really use any grain you like, although you may have to adjust the amount of water. Bulgur wheat would have required 2 cups of water; the broken rice needed only 1¼ cups of water.
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Broken rice from our local Asian grocery
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I also used ground lamb instead of the original’s ground chuck and we thought the lamb was a great match with the seasonings.
On their blog post Zach and Clay summed up Moroccan-Style Stuffed Acorn Squashes well: “Mmmmmmmmmm”. That was our reaction, too. The seasonings were perfect, and the sweet raisins and crunchy pine nuts added just enough contrast. I thought Martha’s idea to scoop the cooked squash out of the shells and stir it into the stuffing before baking was genius! It was so much better than just piling the stuffing into the cooked squash. Whether you use bulgur or rice, beef or lamb, I think you’ll enjoy this one!
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Update 04/19/2013: Carrie made this a while ago and told me she added some Harissa paste to hers; I thought that was a terrific idea. Last night I made it again. After stirring the squash into the lamb and rice mixture, I stirred in about a teaspoon of the Harissa paste. That was enough to add just a bit of heat and another dimension to the recipe. Delicious! 🙂
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Moroccan-Style Stuffed Acorn Squashes
(Adapted from a recipe on The Bitten Word blog, credited to Martha Stewart Living)
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Serves 4
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2 pounds acorn squash (preferably 2 one-pound squashes, but you can use 1 two-pound squash as I did)
2 teaspoons olive oil
½ pound ground lamb (or ¾ pound ground beef)
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons kosher salt, divided (or 1.3 teaspoons table salt)
1 cup finely chopped onion
4 cloves garlic, minced
¾ cup broken rice (or bulgur wheat)
1¼ cups water (or 2 cups for bulgur wheat)
¼ cup golden raisins
¼ cup Italian flat-leaf parsley, chopped
2 tablespoons toasted pine nuts
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1. Preheat the oven to 400˚.
2. Cut the squash in half and scoop out the seeds. Put the squash cut-side down in a baking dish and bake until done, 35 – 40 minutes.
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3. Heat the oil in a large skillet over medium heat. Cook the ground lamb with the cinnamon, nutmeg, and 1 teaspoon of salt until it is done. Remove the lamb with a slotted spoon, leaving the cooking liquid in the pan. Set the lamb aside.
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4. Add the onion to the pan, and cook until it is beginning to get tender, about 5 minutes. Add the garlic; cook, stirring, for about 30 seconds.
Garlic added to the onion
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5. Put the broken rice in a fine-mesh strainer and rinse it well. Add the rice, the remaining 1 teaspoon of salt, and the water to the pan. Stir, cover, and reduce the heat to medium-low. Cook until the rice is done, about 15 minutes. Remove the covered pan from the burner and let it sit for 5 minutes.
6. Stir the lamb, raisins, parsley and pine nuts into the broken rice.
7. Scoop the cooked squash out of the shells.
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8. Break the squash up with a spoon into smaller pieces and stir it into the lamb mixture.
9. Spoon the stuffing into the squash shells and bake at 400˚ for 12 – 15 minutes, until it’s warm and slightly browned. (My large squash took 15 minutes; smaller ones may have taken less time.)
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I cut each of these in half for 4 servings.
♥ ♥ ♥ ♥
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Leek and Goat Cheese Frittata
This Leek and Goat Cheese Frittata from the October/November 2012 issue of Fine Cooking was a big hit at Chez Dedon. There are more leeks than eggs in it, so the leeks are really the stars of this one. The goat cheese is a perfect partner with the leeks.
I used Laura Chenel’s Herb Chèvre from California, and it worked really well! The original recipe calls for plain goat cheese, so you can use whatever kind you like.
I am in high gear right now, getting the house ready and doing a few last minute errands before Laura and Byron’s wedding on Saturday! Bob says I’m kind of a “crazed” mother-of-the-bride, but I’m actually quite calm and just excited!
I probably won’t be posting anything more until after all of the festivities, but I wanted to share this Leek and Goat Cheese Frittata. It’s a winner and great dish for a late summer brunch or dinner.
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Leek and Goat Cheese Frittata
(Adapted from a recipe in Fine Cooking magazine)
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The original recipe called for 1 teaspoon of salt to be added to the eggs. I followed the recommendation of someone who commented on Fine Cooking’s website. She said it was too salty, so I reduced the salt to 1/2 teaspoon. It seemed just right!
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Serves 4
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3 tablespoons unsalted butter
2 tablespoons olive oil
3 large leeks, white and light green parts only, halved lengthwise, sliced on the diagonal 1/2–inch thick, and rinsed
Salt for seasoning the leeks
6 large eggs
½ teaspoon salt (for the eggs)
Freshly ground black pepper
1 teaspoon chopped fresh thyme
3 ounces goat cheese, crumbled
Laura Chenel Herb Chèvre
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1. Preheat the oven to 350˚ and put a rack in the middle.
2. Heat 2 tablespoons of the butter and 1 tablespoon of oil over medium heat in a 10-inch ovenproof nonstick skillet. (I think a well-seasoned 10-inch cast iron skillet would work, too.)
3. Add the leeks and sprinkle them with a bit of salt. Cook, stirring occasionally for about 6 minutes. The leeks will soften and will just be starting to brown a bit. Remove the leeks from the pan to a plate and let them cool a bit.
4. Beat the eggs with the ½ teaspoon of salt. Add a few grinds of black pepper. Stir in the leeks, thyme, and goat cheese.
5. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the pan and heat over medium-low heat. When it has melted, pour in the frittata mixture. Shake the pan a bit so the leeks are evenly distributed. Cook for about 5 minutes until the eggs are beginning to set around the edges.
6. Put the frittata in the preheated oven and bake for about 5 minutes. The center should be firm when it is finished.
7. Remove from the oven and let it set for 2 minutes before serving. The frittata is good served warm or at room temperature.
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The geraniums are ready for the wedding!
It’s supposed to be sunny and warm on September 22!
In the kitchen with Kath 
