Wednesday, December 30, 2009
Tuesday, December 29, 2009
- 1/4 red pepper, diced
- 1/4 green pepper, diced
- 5 small potatoes (fingerling, or similar)
- 1/2 small onion, finely chopped
- 1 chicken apple sausage (optional)
- 2 tablespoons olive oil
- 6 eggs
- salt and ground black pepper to taste
- 2 tablespoons milk
- 1/2 tablespoon cream
- 1/4 cup Parmesan cheese
- Steam the potatoes until just tender, about 8 minutes.
- Prepare the vegetables - dice the red and green pepper, and the onion, and set aside.
- In a bowl, whisk together the eggs, milk, cream, and cheese until frothy. Season with the salt and pepper and set aside.
- Slice the sausage into thin slices.
- Heat the olive oil in saute pan over a medium-high heat until hot, and saute the sliced sausage for 1-2 minutes.
- Add the diced onion, and peppers and saute for a further for 1-2 minutes, then add the sliced potatoes. Saute for a further minute.
- Lightly whisk the egg mixture one more time, and add to the pan with the vegetables, and reduce the heat to medium.
- Cook the egg mixture, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of the frittata is set and the top is still runny, 7-8 minutes.
- While the egg mixture is cooking, heat the broiler to a high temperature.
- Place the pan under the broiler, and continue to cook until the eggs are set and the top is golden brown, 6-7 minutes.
- Remove the frittata from the broiler and loosen the bottom with a spatula. Slide the frittata onto a plate, and cut into wedges and serve hot, warm or at room temperature.
Friday, December 4, 2009
Thursday, December 3, 2009
Wednesday, December 2, 2009
- 1lb small potatoes (fingerling, or similar)
- 2 tbs extra virgin olive oil
- sea salt
- freshly ground black pepper
- 4 tablespoons spanish sofrito sauce (to cover)
- parsley for garnish
- Steam the potatoes until just cooked, approximately 8-10 minutes.
- Remove from steamer and set aside to cool slightly.
- Cut the potatoes in half or quarters, depending on their size, to make bite sized pieces.
- Heat the olive oil in a saute pan for 2-3 minutes, then add the cooked potatoes.
- Saute the potatoes for 2-3 minutes, and season with the salt and pepper.
- Add the sofrito sauce to the potatoes, and gently heat.
- When the sauce has heated through, serve in ramekins or cazuela dishes, and garnish with a sprig of parsley.
Tuesday, December 1, 2009
Leaping Lotus is also making donations this year to Carol’s House, the domestic violence shelter for women and children in Encinitas.
So ring in the holiday season by joining Leaping Lotus and Gourmet Fusion for the most fun shopping party of the year. You can find Gourmet Fusion on the 2nd Floor of the Leaping Lotus, 240 S. Cedros, Solana Beach.