TWENTY-SIX : SMOKY FRITATTA

PLENTY

NOVEMBER 18 2012

TWENTY-SIX : SMOKY FRITATTA

 

Doesn't that look good?!? Bubbly cheese, crispy around the edges. Warm and comforting. We were a bit wild last night and this looks like exactly what I need to shake it off and start a new day. First I need a bloody mary and then let's get cookin'!

SEVEN : CHARD & SAFFRON OMELETTES

PLENTY

JULY 04 2012

SEVEN : CHARD & SAFFRON OMELETTES

It's may only be Wednesday, but it's a holiday! Which means no work and plenty of leisure time to enjoy a yummy breakfast in the backyard instead of boring old peanut butter toast at my desk. These chard omelettes had been on my mind since first flipping through the book; they just look so lovely! And the saffron element intrigues me quite a bit.

I plucked some radiant chard straight from the garden which then simmered gently with potato and saffron until soft and luscious. Stir in garlic and lemon juice and, with a dash of salt & pepper, the filling is complete.

SEVENTEEN : FETA, OLIVE AND SUN-DRIED TOMATO SCONES

Delia Smith's Winter Collection

FEBRUARY 19 2012

SEVENTEEN : FETA, OLIVE AND SUN-DRIED TOMATO SCONES

scone o'clock!

Good morning, scone! You perfect, compact, savory little breakfast nugget. Salty, cheesy, yummy.... and so easy. I want to eat you all but that would well exceed my daily sodium intake, thanks to all the salty, salty feta, olives and sun-dried tomatoes packed into each little guy. Oooh! These would be even better (and saltier) with crumbled bacon. Maybe next time...

TWELVE : MARMALADE BREAD AND BUTTER PUDDING

Delia Smith's Winter Collection

FEBRUARY 14 2012

TWELVE : CHUNKY MARMALADE BREAD AND BUTTER PUDDING

There's nothing much to say about this very simple dessert, except... it may have just revolutionized breakfast and reminded me exactly why I'm doing this project. Yep, that's all :)

Seems like the perfect quick, weeknight dessert. All I gotta do is make little butter and marmalade sandwiches. Then quarter them, stack them in a baking dish with squares of candied orange peel and fresh orange zest and cover with a quick custard that bakes into fluffy, creaminess.

spread butter and Seville orange marmalade on ciabatta slices

THREE : BAKED EGGS IN WILD MUSHROOM TARTLETS

Delia Smith's Winter Collection

JANUARY 28 2012

THREE : BAKED EGGS IN WILD MUSHROOM TARTLETS

I really love breakfast. So much so that I once wrote it a love letter on my Christmas post-its...

But I am hesitant to love a breakfast that takes all damn morning to make. Such exquisite torture! Today's breakfast took sooooo long that the only thing holding me together was the Chelada bloody mary with bacon and pecorino clenched in my left hand. Until I took one bite and forgave breakfast for all it's chopping and sauteing and waiting.