Asparagus and Shallot Frittata

Asparagus and Shallot Frittata
2 lbs. asparagus, peeled (if thick stalks used), and cut into 1” diagonal pieces
4 large shallots, peeled and sliced thin
3 Tbs. virgin olive oil
12 large eggs
1-. cups freshly ground Parmesan cheese
Salt & Pepper to taste

In an 11-12 inch nonstick skillet, heat olive oil and cook asparagus pieces and sliced shallots over medium heat until tender and start to caramelize. Remove from heat and allow to cool slightly. Season with salt and pepper to taste.

In a large bowl beat eggs well and season with salt and pepper. Add cooled asparagus and shallots and mix with eggs. Add half of the cheese and blend.
Wipe the pan clean and place over medium heat. Add the egg-asparagus mixture, and then lightly stir the mixture, leaving the bottom layer undisturbed so that a good base develops.
Continue cooking and stirring for about 3 minutes until the center is just slightly wet, then sprinkle with the remaining half of the Parmesan cheese and place under a preheated broiler for about 2 minutes till the frittata is puffed and browned. Remove the pan from broiler, allow to rest for 1 minute, then invert onto a large platter.

Apple Crisp

No recipe for this one, I just followed the instructions on the bag. :)

It tastes yummy!

Home Fries

I had some potatoes from my CSA delivery and some bacon from the farmers market a couple weekends ago. So I wanted to make some home fries and do up a proper country breakfast.

I was surprised at how simple it was to make home fries, which is definetely one of my favorite breakfast dishes.

Recipe:

http://allrecipes.com/Recipe/Quick-and-Easy-Home-Fries/Detail.aspx

INGREDIENTS
3 medium russet potatoes, cubed
3 tablespoons butter or margarine
salt and pepper to taste

DIRECTIONS
Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Nectarine Pie

Ingredients:
Pastry for a double crust 9-inch pie
4-5 cups fresh nectarines sliced
1/2 cup sugar
1/2 cup all purpose flour
1/4 teaspoon cinammon
2 tablespoons butter
2 tablespoons sugar

1. Preheat oven to 400 degrees
2. Using a medium bowl, combine 1/2 cup sugar with flour, add nectarines and gently toss. Spoon into unbaked pie crust.
3. Form a lattice crust by weaving the dough strips over nectarine filling. Seal and crimp edges. Brush lattice top with milk; sprinkle with 2 TBsp sugar.
4. Place on baking sheet, bake for 10 minutes. Reduce heat to 350 and bake 45 to 50 minues or until lattice top is golden frown and fruit is tender.

 

Feel like makin' pies

Ok, so yesterday, 2 for one pies.
I made an Apricot Pie and a nectarine pie.

http://southernfood.about.com/od/apricotrecipes/r/bl40310w.htm

1 cup sugar
3 tablespoons flour
1/4 teaspoon nutmeg
pastry for double crust 9-inch pie
3 cups fresh apricot halves
1 tablespoon lemon juice
1 tablespoon butter, cut in small pieces

PREPARATION:
Line a 9-inch pie pan with half of the pie crust. Combine sugar, flour, and nutmeg. Fill pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with the butter.

Cover with top crust, trim and flute edges and make several small slits in top to vent. Bake at 425° for 25 to 35 minutes.