Appetizer, Entrée, Breakfast, Spring



Sometimes I make things that sound good to me, and though I'm not sure they appeal to the masses, I go forth with the idea. I put hummus on my eggs, spread greek yogurt on my toast and am aware these habits aren't normal. Like last weeks quesadilla, it raised a few eyebrows, but some of you made it and liked it! Thanks for not making me feel nuts. This recipe is a culmination of inspiration - a crust from Ancient Grains for Modern Meals and a twist on a frittata I saw in Bon Appetite this past month. It's sort of like frittata meets mexican quiche meets breakfast casserole... or something. All to say, this versatile tart could easily pass for breakfast, lunch or dinner.


Also, I wanted to direct you over to the Saveur site, where we were nominated for 2011 Best Cooking Blog! I am beyond flattered to be included amongst all that talented company, as each of them are bloggers I have long admired. You do have to register to vote, but they will not send you a bunch of spam. Thanks to those of you who believe I deserved to be there in the first place :)


Inspired by Bon Appetit May 2011 and Ancient Grains for Modern Meals by Maria Speck

The crust does not rise, so adjust the thickness as you prefer. Next time I may make it in an 8'' square and bulk up the filling amounts a bit. Maria did not suggest cooking it before adding filling, but mine seemed pretty moist and I made a completely different filling than her recipe, so I found this step necessary. Just keep an eye on it in the oven, it doesn't need to fully firm up, but you don't want it smushy. The crust can be made a day in advance to save time.

1 Cup Vegetable Broth

1 Cup Water

1/2 tsp Sea Salt

3/4 Cup Polenta or Corn Grits

1/2 Cup Shredded Parmesan Cheese

1 Egg

Fresh Ground Pepper


1 Tbsp. Olive Oil

2 Cups Thinly Sliced Mushrooms (I used Crimini but Button will work as well)

1 Small Poblano Pepper, stemmed, seeded and sliced thin

5 Eggs

3/4 Cup Milk (Whole or 2%)

1/2 tsp. Sea Salt

1/4 tsp. Cumin

1/2 tsp. Fresh Ground Pepper

2 Scallions, thinly sliced

1/2 Cup Feta Cheese, plus more for garnish

Chopped Cilantro


Tapatio or Hot Sauce of choice

1. Bring the broth, water and salt to a boil. Slowly pour in the polenta and continue to stir. Turn the heat to low, cover and cook for 10 minutes. Stir every two minutes to prevent the bottom from burning. Turn off the heat and let it sit, covered, another 5 minutes. Stir in the cheese, egg and lots of fresh ground pepper. It should be thick. Allow it to settle another 10 minutes.

2. Preheat the oven to 375. Grease a 9'' pie plate. Transfer the polenta to the pie plate and using wet fingers, press to form a crust in an even layer on the bottom and up the sides. If you would like a thinner crust, set some of the polenta aside. Bake in the oven for 20 minutes while you prepare the rest of the tart.

3. Heat the olive oil in a large skillet. Add the mushrooms and poblanos and saute for 10 minutes until both are softened and the moisture has been absorbed. Turn off the heat.

4. In a large mixing bowl, whisk the eggs, milk, cumin and black pepper together until well combined. Stir in the scallions and the vegetables. Add the egg mixture into the cornmeal crust, sprinkle the feta cheese on top and bake another 20 minutes until the center is just set.


Let it rest 10 minutes before serving. Garnish with crumbled feta, chopped cilantro and hot sauce on the side.

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Entrée, Gluten Free, Summer



Hugh is trying to take over my hobby. I do food, he does pictures. It works. But last week he bought a special grilling book and now has been experimenting on his own. Seeing that I don’t do meat, he can take ownership of that. I don’t come from a lineage of cooks, so the fact that it’s ‘my thing,’ leaves me flattered with the responsibility. If I had the slighest clue about photography, I would start a battle to retaliate against his hobby burglary.

Hugh made some great grilled peppers the other night, which led to inspiration for a good sauce. That is what makes these tacos different- this tasty sauce. It is a tad spicy, has hints of creaminess from the yogurt, and freshness from the loads of cilantro. I put leftovers on my eggs this morning, and it’s thick enough to spread on a sandwich.


We went to a great fish place down by the harbor to get the freshest fish. I checked here to see what white fish is safe and sustainable for our area. The website is full of information and will definitely make you think twice before you just grab for what you see in restaurants. It does not cost more to get what is sustainable. Organics is a whole different market than sustainable seafood; the challenge is finding a place where you can buy specific fish. Once your fish is covered in this tasty sauce, it doesn’t make a whole lot of difference what it is anyways.


  • 12 oz. White Seabass (use what is fresh/local for you)
  • 1 Lime, Zest and Juice
  • salt and pepper or lemon pepper
  • 2 Red Bell Peppers
  • 3 Cups Green Cabbage, Finely Sliced
  • 1 Firm Peach, Cut into 8 Slices
  • corn tortillas

/ poblano cilantro sauce /

  • 1 ½ Cups Cilantro, plus more for garnish
  • 2 Cloves Garlic
  • 1 Lime, Zest and Juice (add another if it’s not juicy)
  • ½ Cup Whole Greek Yogurt
  • 1 tbsp. Olive Oil
  • ½ Cup Toasted Pistachios
  • 2 Roasted Poblano Chiles, seeds removed
  • 1/2 tsp. each Garlic Salt and Pepper, to taste

Heat your grill to medium/high

Salt and pepper both sides of the fish. Rub the zest and juice into the fish, and put in a bowl to marinate.

Lightly oil the bell peppers and poblano chiles, put them on the grill and char on all sides. About 8-10 minutes. Remove peppers and chiles and put them in a plastic bag to steam. Let them sit about 10 minutes in the bag. Remove the stem and seeds, and then peel off the skins when they're cool to the touch. They do not need to be perfect, a little black adds some smokiness. Chop the peppers up and set aside. The poblanos are for your sauce. 

Put the cilantro, garlic, lime, yogurt, olive oil, pistachios and poblanos in a blender or food processor. Fully combine. Taste for salt and pepper.

Grill the fish (on extra clean grill grates to keep from sticking). Put the peaches on the grill, cut side down. Close the lid and grill for about 6 minutes. Flip the fish and peaches and grill another 4 minutes (time will vary depending on thickness of the fish). Warm the tortillas on the grill or stovetop.


Assemble your tacos. Tortilla, sauce, fish, roasted peppers, two grilled peach slices and a generous amount of cilantro.

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