I make a lot of curries; they’re flexible and amenable to creativity with whatever vegetables you have on hand. I’m not a big breakfast person, but I do occasionally make a frittata; it’s easier than most might think (and you don’t bother with a crust like quiche), as long as you have a skillet you can … Continue reading
I’m not a big fan of just eggs for breakfast – one is usually enough for me, and must be accompanied by more interesting textures. But, of course, eggs are inexpensive and nutritious, so I decided to try a frittata again. I had some fennel stalks around, and was curious to try them (since I … Continue reading
This Frittata was prepared in a cast iron skillet, so that I could finish it in the oven. Additional ingredients were: Italian sausage, mushroom, garlic, bell pepper, spinach, fresh basil, oregano, fennel seed, red pepper flakes, cheddar and parmesan-reggiano cheeses. Earlier today I watched this rather pedantic, condescending cooking show, “Food for Thought with Claire … Continue reading
I found a week or two old dried chunk of a country wheat boule in the refrigerator that I was hesitant to simply discard… it was a tasty, hearty bread. I decided to essentially make a frittata but add bread cubes to it, making it a sort of savory bread pudding. This was the successful … Continue reading
Kitchen Convivial 