Saturday, June 22, 2013



SWEET ONION AND OLIVE EGG TART
This luscious frittata almost melts in your mouth because the onions are sweated to perfection. This dish is great for breakfast, brunch, quick supper, or as an appetizer at a cocktail buffet.  Preheat broiler to high.  Serves 2-3.
8 eggs, well beaten
1 tablespoon dried Italian herbs
Kosher salt and pepper, to taste
Vegetable oil spray


Olive oil
3 large sweet onions, thinly sliced
¾ cup black olives, sliced
¾ cup Parmesan cheese, grated
Add the herbs, salt, and pepper to the eggs and whisk again to blend. Set aside. Coat an ovenproof medium skillet with vegetable oil spray and a drizzle of olive oil. Add the thinly sliced onions to pan and cook on medium high for about 5 minutes, stirring occasionally.  Add an additional drizzle of olive oil, as needed. Reduce heat and cover to thoroughly sweat onions. Check periodically and stir, until onions are very transparent and limp. Do not brown. Arrange onions evenly in bottom of pan. Add egg mixture, olives and Parmesan on top of onions. Cover again, and reduce heat to simmer to set eggs until almost done, about 5-6 minutes. When set but still wet on top, place under broiler for 3-4 minutes or until golden and cheese has slightly browned. Remove and stick a table knife in center to check doneness. When ready, cut into 6 small triangles and serve.
Nightshade free
Gluten free
Lactose free (omit cheese)

Monday, June 3, 2013



More goodness with scallops.....but this time, with a delicate panko crust........



PANKO CRUSTED SCALLOPS
Panko flakes have become a favorite coating for fish, seafood, and chicken in my kitchen. These crunchy flakes add flavor, texture, and pizzazz to many dishes. Serve with a colorful salad, guacamole, and lemon wedges for a special, quick dinner.                                                             Serves 2.
6-8 sea scallops
Olive oil
2 eggs, beaten
1 cup panko flakes
Kosher salt and pepper, to taste
Pat scallops dry and season with salt and pepper.  Add about ½ inch of olive oil in a medium skillet, bring to medium high heat. Dip each scallop individually in egg, followed with heavy coating of panko flakes. Place in skillet and pan sear for about 2 minutes on each side. Gently remove to paper towel, serve immediately.
Nightshade free
Lactose free