I have a surplus of gorgeous eggs around here and a busy day ahead so I am going to throw together Ina Garten’s Potato Basil Frittata
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyère cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder
Preheat the oven to 350 degrees.
Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to an hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
Slow Foodies in Greater Binghamton, give me a call would you? I am very interested in beginning a Slow Food Convivium here in town and would love to hear from you if you are interested. With so many of us cooking with ethical, sustainable and community concerns a Slow Food Convivium here locally would be an excellent opportunity for us to gather and share.
This is a wonderful recipe for a very refreshing summer wine that comes from the database at www.homemadewine.net
Ginger Herb Tea Wine
Yield: One Gallon US
Beginning SG/PA: Not Provided
One gallon water
4 lbs. sugar
10 bags assorted Celestial Seasonings berry teas (Raspberry Patch, Wild Berry Zinger, Strawberry Patch etc)
1 oz. fresh ginger
1 pkg. white wine yeast
- Bring sugar, teabags, sliced lemon and sliced ginger to a boil with 1 gallon of water.
- Let steep until cool.
- Add yeast.
- Allow to ferment for 6-8 weeks.
- Rack as needed.
- Stabilize and bottle.
For new wine makers that might want to try this (and this is a super easy recipe to get your feet wet with) first visit the tutorial.
Have a wonderful Saturday and do something delicious!
Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com
Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.