LEEK AND SPINACH FRITTATA

My grandma, more formally known as 'Memaw', has been very supportive of my cooking endeavors. She doesn't like to cook, but she does read homey magazines and frequently rips out recipes with pretty pictures and passes them on to me. I wish I could do justice to how excited she was about her recent gem, as she told me she found a recipe for an 'egg pizza'. It took me awhile to figure out what she was describing, as she is not quite fluent in food vernacular. I came up with my own version for my sweet grandma who is so easily impressed. Whether you are an old friend to the frittata, or believe this is a pizza, it's tasty.

I have shared with you how I love breakfast, love eggs in particular and this recipe is no exception. I'm not one for pie crust, so I find this more intriguing than quiche. It is an economical option because you really can throw any vegetable into the eggs and it works. Kind of... use your better judgement carrot or beet lovers.

LEEK AND SPINACH FRITTATA // Serves 6

I like to use more whites to make it a bit lighter, if you like a richer egg dish, use 10 whole eggs.

2 Whole Eggs

10 Egg Whites

1/3 Cup Milk

2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. Butter

1 Cup Fresh Steamed Spinach

¾ Cup Shredded Cheese (I used Goat’s Milk Gouda)

2 tsp. Hot Sauce (Tapatio, Chalua etc)

1 Cup Baby Heirloom Tomatoes, Halved

Fresh Basil

Salt and Pepper to Taste

Preheat oven to 500’

1. Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

2. In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.

3. Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.

4. Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil and a dollop of greek yogurt.

GREEK YOGURT ICE CREAM

The season does not matter, it is ALWAYS an appropriate time for ice cream. I know there are a few wackies out there who are ‘not dessert people’, but ice cream… greek yogurt… cookie chunks and cinnamon? Come on. I will MAKE you a dessert person.

The original thought was to do a light, refreshing frozen yogurt. But somehow, seeing as it was Hugh’s birthday and all, we ended up with rich, creamy goodness with big chunks of fresh cookie strewn throughout. It seemed the best option, since I normally get scolded for digging out the cookies from our store bought cookies n’ cream. This was my turn to give back after all the caverns I’ve carved through many ice cream cartons past.

GREEK YOGURT ICE CREAM WITH GOODIES // Makes a rough half gallon // Ice cream maker necessary, organic dairy products preferable

2 Cups Heavy Whipping Cream

2 Cups Whole Milk

2 Cups Greek Yogurt

6 Extra Large Organic Egg Yolks

1 ½ Cups Granulated Sugar, Divided

1 Tbsp. Ground Cinnamon

2 Cups Fresh Chocolate Chip Cookies, Roughly Chopped*

Pinch of Salt

*Make your own chocolate chip cookies if you have time to spare. If you use store bought, Immaculate Baking Co. makes a natural product , as does Pillsbury with their new ‘Simply’ branding.

1. In a heavy saucepan, bring the cream, milk and one cup of sugar to a simmer. Stir to dissolve the sugar and scald the cream. Turn off the heat and let it sit a moment. Stirring to cool off.

2. In a large heat proof bowl, whisk the egg yolk with remaining half cup sugar. Add a half cup of the warm cream mix to the egg yolks and whisk to bring the temperature up as to not scramble the eggs. Add remaining cream mix to the yolks and incorporate.

3. Pour the mix back into the saucepan, and simmer on medium low and whisk periodically. The mixture should thicken enough to coat the back of a wooden spoon. About 10 minutes. Turn off heat.

4. In a larger bowl, make an ice water bath. Put the saucepan in the ice bath to cool to room temperature. Stir every once in awhile. This will take about ten minutes.

5. Add the cinnamon and greek yogurt and whisk well to combine. Put in the fridge to cool for a half hour.

6. While this is cooling, bake your cookies. Bake them a good two minutes less than normal so you get a very soft, delicate, almost raw cookie.

7. Pour the cold cream mixture in the ice cream maker, and turn it on. All makers are different, it will probably take about a half hour for it to firm up. Add in the cookies when it is the consistency of soft serve. Transfer to a container and freeze for a few hours to harden, or overnight. Stays fresh about 4 days.

END OF SUMMER PANZANELLA

Originally, panzanella was a Tuscan salad made of day-old bread, fresh tomatoes, olive oil, salt and vinegar. Over the years, there have been renditions with fall vegetables, sweet fruits, grilled versions and more. The 'crouton' being the only ingredient that stands strong in all circumstances.

This seasonal panzanella takes all of about 20 minutes to throw together. If you have time, you can roast your own peppers, boil your own chickpeas and blend your own pesto. However, if you need to save yourself a few steps, these items are available, pre-made at a grocery or health food store. If you have a local farmers market, especially in California, tomatoes, peppers and greens are plenty. This recipe is a starting point, but use this as an opportunity to use your fresh produce or appropriate leftovers.

END OF SUMMER PANZANELLA // Serves 4 as a side

3 Cups Whole Grain Bread, in 1’ Cubes

½ Cup Roasted Red Peppers (make your own or use a jar)

2 Medium Heirloom Tomatoes

½ Medium Sized Red Onion

1 Cup Garbanzo Beans, fresh or canned

1 Cup Basil, Roughly Chopped

1 Cup Arugula

¼ Cup Toasted Pine Nuts

1 tbsp. Extra Virgin Olive Oil

Garlic Salt and Fresh Ground Pepper

PESTO DRESSING // Pesto recipe found (here)

3 tbsp. Pesto

2 tbsp. Lemon Juice

Oven to 400’

Spread the bread cubes on a baking sheet, drizzle with the tablespoon of extra virgin olive oil and toss them around in the baking pan. Give a generous sploosh of salt and pepper and toast in the top rack of the oven for ten minutes. Toss them around half way through baking time.

Prepare your veggies. Give a rough chop to the roasted red peppers. Slice the tomato into cubes, leave them seeded. Slice the red onion as thin as possible either with your amazing knife skills or a mandolin.

In a large bowl, combine the bread, tomatoes (and some of their juices), red onion, red peppers, garbanzo beans, arugula, half of the basil and pine nuts.

Combine the pesto ingredients together with a small whisk. Drizzle desired amount onto the panzanella and toss. Serve immediately once tossed, soggy croutons aren't so good.