URBAN BAKE

Pizzeria Mozza is coming to Newport Beach

2010-01-29T22:59:00.000-08:00

It is official, Pizzeria Mozza will be opening in Newport Beach. According to Nancy Silverton, the lease has been signed however, it is to soon to establish an opening date. Pizzeria Mozza is a joint venture with Nancy Silverton, Mario Batali & Joe Bastianich. It will be located at 800 West Coast Highway. For those not familiar with the area, that is the old Dolce restaurant location.

Check it out at http://www.mozza-la.com

If only I could customize my own protein bars . . . .

2010-01-27T17:11:00.000-08:00

WELL YOU CAN ! ! !
You Bars is a company that has built its entire platform around creating custom bars, shakes, trail mixes, cookies and cereals designed by your palate. You get to pick the ingredients and they make it up. What a great concept! It is the perfect solution for a picky eater and a great way to create a snack that is quick, easy and made up of ingredients that you like.

To order YouBars go to http://www.youbars.com

10 Worst Foods for Kids . . . . .

2010-01-27T16:39:00.000-08:00

By simply eliminating the foods below from your child's diet you are taking the first steps to improving there overall nutrition.

Say NO when it comes to the list below . . . .

1. Hot Dogs
2. Soda
3. Sticky Candy
4. Doughnuts
5. Prepackaged Lunch Kits
6. Sugary Breakfast Cereals
7. Microwavable Prepackaged Dinners
8. Juice Drinks
9. French Fries
10. Toaster Pastries

For more information you can click here to read the article in its entirety
http://www.livestrong.com/article/70149-top-worst-foods-kids-eat/

FRS Healthy Energy Drinks

2010-01-27T16:25:00.000-08:00

FRS low-calorie orange is staple in our home. It truly is the perfect energy drink. FRS comes in concentrate, cans and chews. All which serve a value purpose. Check it out, I promise it will not disappoint! http://www.frs.com

Lasagna with Sausage Ragu Redux

2010-01-27T16:04:00.000-08:00

Ingredients

2 tbsp, olive oil divided
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound turkey Italian sausage, casing removed
1 t salt
1 cup low fat milk (1 %)
1/2 cup dry white wine, (chardonnay)
1 can (28 oz) whole tomatoes, including liquid, finely chopped or crushed with your hands
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
2 1/2 cups low fat cottage cheese
1 large egg
1/2 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
12 oz lasagna noodles

The Details . . . .

1. In a large, heavy saucepan, heat 1 tbsp oil over medium heat. Add onion; saute until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

2. Add milk and cook over medium heat, stirring, until completely evaporated, 10 - 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat and gently simmer uncovered. Cook ragu until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp salt.

3. In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper and the nutmeg until smooth. (can be done by had as well)

4. Preheat oven to 375 degrees. Cook lasagna noodles according to the package directions; don't over cook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9 x 13 inch baking dish and spread with 1/2 cup ragu. Add a single layer of noodles. Spread with a third of the ragu, then top with another layer of noodles, half of the cheese mixture and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragu and sprinkle evenly with remaining parmesan.

5. Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

[recipe featured in Sunset Magazine, Janaury 2010. Photo by Annabelle Breakey, styling by Randy Mon for Sunset Magazine ]

Chicken Cassoulet

2010-01-27T13:27:00.000-08:00

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt

The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]

The Ultimate BBQ Cookbook !

2009-07-01T16:51:00.000-07:00

Ardie A. Davis and Chef Paul Kirk have put together a great cookbook featuring 100 recipes from America's BEST Smokehouses, Pit's, Shacks, Rib Joints, Roadhouses and Restaurants. This book can be purchased at Barnes & Noble's and Borders, but the lowest price is on Amazon.com HAPPY GRILLING !!!

Apple Glazed Barbecued Baby Back Ribs

2009-06-29T09:09:00.000-07:00

Ingredients

1/2 dark brown sugar

4 t garlic salt

4 t pure ancho chile powder

2 t salt

1 t ground black pepper

1/2 t celery salt

1/4 cayenne pepper

1/4 t cinnamon

1/4 freshly ground white pepper

1/2 cup apple cider

1/4 cup apple jelly, melted

1/4 cup honey

2 racks baby back ribs (about 4 pounds)

1 cup prepared BBQ sauce

DIRECTIONS

1. Preheat the oven to 250 degrees. In a small bowl, mix the 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 T of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and remaining sugar.

2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake meaty side up for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

3. ligh a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing until glazed, 15 minutes. Let rest for 10 minutes then cut between the bones and serve.

[ As seen in Food & Wine Magazine, June 2009 ]

Mike's Rib-Eyes with Award Winning Rub

2009-06-29T08:56:00.000-07:00

RUB

4 t coarse kosher salt

1 T coarsely ground black pepper

1 t dried oregano

1 t dried thyme

1 t paprika

1 t minced garlic

6 boneless rib-eye steaks, about 12 ounces each, and 1 1-1/4 inches thick, trim excess fat

Vegetable oil

DIRECTIONS

1. (If using a charcoal grill), prepare a two zone fire for high heat using enough charcoal so that all 6 steaks can cook over direct heat.

2. In a small bowl, mix the rub ingredients. Lightly coat the steaks with oil. Massage the rub into both sides of each steak. Let the steaks sit at room temperature for 20 -30 minutes before grilling.

3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible until cooked to your desired doneness, 8-10 minutes for medium rare, rotating each steak 90 degrees halfway through each side and swapping their positions as needed for even cooking. If flare-ups occur, more the steaks, temporarily over indirect heat. Remove from the grill and loosely tent with foil, let rest for 3-5 minutes. Serve Warm

[ as seen in "Weber Charcoal Grilling, the art of cooking with live fire" by Jamie Purviance, recipe by Mike McGrath ]

Pork T-Bone Steaks with Whiskey Barbecue Sauce

2009-06-29T08:42:00.000-07:00

RUB

2 t paprika

1 t light brown sugar

1 t kosher salt

1/2 t freshly ground black pepper

1/2 granulated garlic

1/2 granulated onion

1/4 t ground cumin

1/8 t ground cloves

pinch ground cayenne pepper

SAUCE

1/3 cup bottled steak sauce

1/3 cup ketchup

1/4 cup aged Scotch Whiskey

2 T dijon mustard

2 T light brown sugar

1/2 t granualated onion

Kosher salt

Freshly ground black pepper

4 pork T-bone steaks, 10-12 ounces each (about 1 1/4" thick)

1 large handful of hickory chips, soaked in water for at least 30 minutes

DIRECTIONS

1. In a small bowl, mix the rub ingredients.

2. In a small, heavy-bottom saucepan whisk the sauce ingredients. Bring to a bowl over high heat, reduce the heat, and simmer over very low heat for 2 minutes, stirring frequently. Season to taste with salt & pepper.

3. Lightly coat the steaks on both sides with oil. Season with the rub, pressing the spiced ino the meat. Let the steaks sit at room temperature for 20 - 30 minutes before grilling.

4. [if using a charcoal grill]

Drain the hickory chips and scatter them over the charcoal. Brush the cooking grate clean. Sear the steaks of direct high heat with the lid closed as much as possible, until well marked, 6-8 minutes, turning once and swapping their positions as needed for even cooking.

5. Then move the steaks over indirect high heat and continue grilling, with the lid closed, until the meat is pink and juicy, 2-4 minutes. Remove from the grill and let it rest for 3-5 minutes.

6. Warm the sauce over direct heat. Serve the steaks warm with the sauce on the side.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance recipe by ]

Slow-Grilled Tequila-Citrus Chicken Thighs

2009-06-29T08:27:00.000-07:00

MARINADE

1/2 c fresh orange juice

1/4 c tequila

2 T fresh lime juice

2 T extra virgin olive oil

1 T Tabasco chipotle pepper sauce

1 T roughly chopped garlic

1 1/2 t kosher salt

1 t dried oregano

1/4 t freshly ground black pepper

8 chicken thighs (with bone & skin

(5-6 ounces each, trimmed of excess fat & skin)

DIRECTIONS

1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour the in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6-8 hours, turning once.

2. Remove the chicken thighs from the bag and pour the marinade into a small saucepan. bring the marinade to a boil and let it boil for at least 30 seconds to kill any chicken bacteria. let the chicken sit at a room temperature for 20-3 minutes before grilling.

3. Brush the cooking grates clean. Grill the chicken, skin side down first, over direct low heat with the lid closed as much as possible, until the meat is firm and no longer pink near the bone. (approx. 30 minutes) turning every 5 minutes and swapping their positions as needed for even cooking. During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance ]

Tomato Cucumber Salsa

2009-06-05T14:10:00.001-07:00

2 large tomatoes, peeled, seed and finely chopped

1/2 cup english cucumbers, peeled, seeded and finely chopped

1 medium jalapeno chilie, seeded and finely chopped

1 T finely chopped fresh cilantro

1 T fresh lemon juice

1 medium garlic clove, minced

1. Combine all of the ingredients in a medium bowl, including salt to taste and mix well.

2. Taste for seasoning.

3. Cover and refrigerate until needed

Advance Preperation:

This may be prepared 3 days in advance and refrigerated. Remove from the refrigerator 30 minutes before serving.

Variation:

Canned jalapeno chilies may be used if fresh are not available. If using canned, omit the lemon juice.

Note:

When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

[ As seen in The Taste of Summer, by Diane Rossen Worthington]

Chilled Avocado Soup

2009-06-05T14:03:00.000-07:00

2 large ripe avocados

3 cups chicken stock

2 T fresh lemon juice

2 T finely chopped fresh chives

1/2 t chili powder

salt

Garnish

1/4 c sour cream

1/2 c tomato cucumber salsa

1. Pit and peel the avocados and cut into large pieces. Plae in a food processor or blendor and process until pureed.

2. Add the chicken stock, lemon juice, chives, chili powder, and salt to taste and process until smooth.

3. Taste for seasoning. Cover & refrigerate until chilled, at least 4 hours.

4. To serve, ladle the soup into bowls and garnish with a dallop each of sour ceram and tomato cucumber salsa.

Advance Preparation

This may be prepared 8 hours in advance through step 2 and refrigerated until serving.)

[ As seen in The Taste of Summer by Diane Rossen Worthington ]

Roasted Eggplant with balsamic vinegar

2009-06-04T20:51:00.001-07:00

6 lbs eggplant (about 4 large), peel and cut into 1/2 peices

salt

6 medium shallots, finely chopped

2 medium garlic cloves, minced

1/2 c balsamic vinegar

1/4 c extra-virgin olive oil

1/2 t freshly ground black pepper

leaves from 1 bunch fresh basil, finely chopped

Garnish~

2 red sweet peppers, roasted, seeded, peeled and cut into 1/4 inch stirps

(marinate in 2T of olive oil and balsamic vinegar)

16 Nicoise olives

fresh basil

1. Preheat the oven to 400 degrees.

2. Place the eggplant pieces in a large colander and sprinkle with evenly with salt. Place over a bowl to drain for 30 minutes, tossing once or twice.

3. In a large roasting pan, stir together the shallots, garlic, vinegar, olive oil and pepper.

4. Dry the eggplant pieces with paper towels. Place in the roasting pan and toss to coat evenly.

5. Place in the oven and roast, tossing with a large spoon every 15 minutes to ensure even cooking, until soft, about 45 minutes. Remove from the oven and let cool. Add the chopped basil and taste for seasoning.

6. Mound the eggplant on a serving dish. Garnish with the marinated red pepper slices, Nicoise olives, and basil leaves.

Advance Preparation: This may be prepared 1 day in advance through step 5 and refrigerated. Remove from the refrigerator 30 minutes before serving.

[ As seen in The Taste of Summer by Diane Rossen Worthington ]

Tricks of the Trade for the Perfect Hamburger

2009-05-22T15:21:00.000-07:00

Here are just a few simple tricks of the trade to keep in mind the next time you are making hamburgers;

Add a teaspoon of soy sauce, ketchup, or worchestire sauce to a pound of meat. This will add flavor and moisture to the meat.
Avoid overworking the meat. When you overwork the meat, the meat can become tough and dry when cooked.
Choose meat that has a higher fat content. If you choose a meat with a 7% fat content, your burger will loose all of its moisture during the cooking process.
Hamburgers tend to swell in the center during the cooking process, with this in mind, use your thumb and press down the center creating a well. This should fix the puffy burger problem.
Make sure you create your patties slightly larger than your buns so when they shrink, they will be the perfect size.

Do you know the difference between Kobe, Angus and Bison?

2009-05-22T14:50:00.000-07:00

There is a new trend in burgers, and it does not seem to include the traditional ground sirloin and ground chuck meats. Kobe, Angus and Bison are definitely the front runners when you think of a high end burger. Now the question remains, what makes these meats so good?

Kobe Beef is very similar to champagne in the way that is can only be called Kobe Beef if it comes from a specific region, as champagne can only be produced in the region of champagne. And, they are both considered to be the best of the best. Kobe beef comes from wagyu cattle. There meat is highly marbled, extremely tender and has a great deal of flavor.

Certified Angus Beef is considered to be the top grade given by the USDA. It is also know for its fine marbling tenderness, age and color. You can also find "prime", "choice" and "select" grades of angus, but they are not same as the certified.

Bison, also known as buffalo, is a very lean form of meat. Unlike the Kobe and Certified Angus Beef, Bison is actually considered a healthy meat option. In a study comparing skinless chicken, beef and bison, the bison showed it had fewer calories and considerably less fat.

The Mesa Grill Burger with Double Cheddar Cheese, Grilled Vidalia Onion, and Horseradish Mustard

2009-05-21T12:35:00.000-07:00

1/4 c Dijon Mustard
1 T prepared Horseradish, drained
1 large Vidalia onion, sliced crosswise into 1/2 slices
2 T Canola Oil
Kosher Salt and Freshly Ground Black Pepper
2 lbs ground Chuck
8 slices Cheddar Cheese (preferably a mix of white & yellow)
4 slices beefsteak tomato
4 lettuce leaves

1. Whisk together the mustard and horseradish in a small bowl; set aside.
2. Preheat a grill to high or a grill pan over high heat.
3. Brush the onion slices with the oil on both sides and season with salt and pepper.
4. Grill the onion slices for 3-4 minutes on each side, until lightly golden brown.
5. While the onion is grilling, form the meat into 4 burgers.
6. Season the burgers on both sides with salt and pepper.
7. Grill for 3 to 4 minutes on each side for medium.
8. Add 2 slices of the cheese to the top of each burger, cover the grill and let melt about 1 minute.
9. Place the burgers on the buns sandwiched with onion, tomato, lettuce and a dollop of horseradish mustard.

[ as seen in "BOBBY FLAY'S MESA GRILL COOKBOOK, explosive flavors from the southwestern kitchen" by Bobby Flay, Stephanie Banyas and Sally Jackson ]

Cherry Tomato and Corn Salad

2009-05-21T12:26:00.000-07:00

3 cups Fresh White or Yellow Corn Kernals (cut from 6 ears of cooked corn)
20 Yellow or red cherry tomatoes, quartered & halved
2 T fresh basil, finely chopped
1 T Flat Leaf Parsely, finely chopped
1 T Extra Virgin Olive Oil
1 t Red Wine Vinegar
Salt & Cracked Black Pepper

1. In a transportable bowl, combine the corn, tomatoes, basil and parsely.
2. Add the olive oil, vinegar and salt & pepper to taste.
3. Stir to combine.
4. Taste and adjust the seasonings.
5. Cover until ready to serve.
6. Serve at room temperature.

[ as seen in "PICNICS AND TAILGATE"S by Diane Rossen Worthington (a book by William Sonoma) ]

Bloody Mary

2009-05-14T11:10:00.000-07:00

2 oz Vodka
4 oz Tomato Juice
1/2 oz Lemon Juice
1/4 t Horseradish, (freshly grated, if possible)
2-3 dashes of Tabasco Sauce
2-3 dashes of Worcestershire Sauce
Lemon Wedge
Celery Stick

1. Shake the liquid ingredients vigorously with ice.
2. Strain into an ice filled highball glass.
3. Squeeze the lemon wedge over the drink and drop it in.
4. Garnish with the celery stick

[ as seen in "Ultimate Bar Book, the comprehensive guide to over 1,000 cocktails" by Mittie Hellmich ]

Mediterranean BLT

2009-05-14T11:01:00.000-07:00

4 small vine ripened tomatoes, halved
1 head garlic, halved
1 T extra virgin olive oil
sea salt and cracked black pepper
1/4 c basil leaves
1 loaf Italian bread
8 slices provolone cheese
1 bunch arugula
extra virgin olive oil, extra
balsamic vinegar

1. Preheat the oven to 400 degrees.
2. Place the tomatoes and garlic in a roasting ban and drizzle with the oil.
3. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes or until garlic is soft and tomatoes are slightly dried.
4. Add the basil leaves and continue baking for 5 minutes or until the leaves are crisp.
5. Remove 4 thick slices from the loaf of bread and lightly toast on both sides.
6. Peel the roasted garlic cloves and spread half onto the toast.
7. Top with the provolone, mortadella, arugula, basil and roasted tomatoes.
8. Sprinkle with the remaining roasted garlic, drizzle with olive oil and balsamic vinegar and serve.

*** Can also be topped with a fried or poached egg (Urban Bake suggestion)

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

Bagel with Smoked Salmon and Caper Salsa

2009-05-14T10:07:00.000-07:00

4 plain or rye bagels
1/3 cup cream cheese
6 1/2 oz sliced smoked salmon
2 scallions, chopped
2 plum tomatoes, finely chopped
2 T baby capers
2 T finely chopped fresh dill
2 T lemon juice
1 T extra virgin olive oil

1. Cut the bagels in half and spread the bottom generously with cream cheese and top with the salmon.
2. Combine the scallions, tomatoes, capers, dill, lemon juice, olive oil in a bowl.
3. Pile this mixture on to the salmon and serve.

[ as seen in "Food Style BRUNCHES" by Jody Vassallo ]

German Apple Pancake

2009-05-14T09:50:00.000-07:00

5 large eggs
2t vanilla extract
1/2 c granulated sugar, plus 1 T
1/3 all purpose flour
1t baking powder
1/8 t fine sea salt
1 1/2 T unsalted butter
2 large, tart apples, peeled, cored and cut into 1/2 inch thick wedges (granny smith)
1 t ground cinnamon
1 T confectioners sugar (optional)
3/4 cup fresh raspberries (optional)
1/4 c creme fraiche or sour cream

1. In a blender, combine eggs, vanilla and the 1/2 cup granulated sugar and blend until combined, about 5 seconds.
2. Add the flour, baking powder, and salt and mix until smooth about 10 seconds
3. Preheat the oven to 375 degrees. Place a 10 inch ovenproof, nonstick pan over medium heat and add the butter.
4. When the butter has foamed and the foam has subsided, add the apples and saute, stirring occasionlly, until softened, 4-5 minutes.
5. Sprinkle the apples with the cinnamon and the remaining 1 T granulated sugar.
6. Stir together and saute until the apples are glazed and the edges are slightly translucent, about 2 minutes.
7. Spread the apples evenly in the frying pan and pour the batter slowly over the top so the apples stay in place.
8. Reduce the heat to medium-low and cook until the bottom is firm, about 8 minutes.
9. Transfer the pan to the oven and cook until the top of the pancake is firm, about 10 minutes longer.
10. Remove from the oven, invert a flat serving plate over the frying pan and then holding the pan and plate together, invert them together and lift off the pan.
11. Cut the pancake into 3 - 4 wedges and transfer to individual plates.
12. If desired, sprinkle with confectioners sugar and scatter with a few raspberries.
13. Place a dallop of creme fraiche on top and serve at once.

[ as seen in "BREAKFAST" by William Sonoma, recipes by Briget L. Binns ]

Mixed Mushroom Frittata

2009-05-08T10:50:00.000-07:00

3 T extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper

1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Onion, Thyme and Goat Cheese Tarts

2009-05-08T10:26:00.000-07:00

3 T butter
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish

1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Pan-Fried Fish with Lemon Potato Salad

2009-05-05T12:52:00.000-07:00

FISH

olive oil, for greasing pan
4 - 7 oz portions of a firm white fish, (snapper, skin removed), talapia, halibut
salt & pepper
lemon wedges
mint leaves

1. Heat a little oil in a large non-stick frying pan over med to high heat until hot.
2. Season with coarse black pepper.
3. Add fish and cook for 3 minutes.
4. Turn and cook on the other side for 2-3 minutes, or until and the fish is opaque and just cooked.
5. Garnish with mint leaves and serve with lemon wedges and the lemon potato salad.

LEMON POTATO SALAD

1 lb, 10 oz wazy potatoes, peeled & sliced
1 t sea salt
1/3 c extra virgin olive oil
1/2 c lemon juice
1 t sumac, optional
sea salt, extra
freshly ground black pepper
1 small green capiscum pepper, finely diced
2 large red chilies, seeded and finely diced
1/4 c chopped mint
1/2 c Italian flat leaf parsely leaves
6 scallions, finely chopped

1. Bring a large pot of water to the boil over high heat.
2. Add the potatoes and salt, reduce the heat to medium and simmer for about 8 - 10 minutes until the potatoes are tender.
3. Remember to undercook the potatoes a little, because they continue cooking when removed from the water.
4. Place the olive oil, lemon juice and sumac in a bowl and stir to combine. Season with salt and pepper.
5. Pour half the dressing over the hot potatoes and stir gently. Leave to cook.
6. Add the capisicum, chili, mint, parsley, spring onion and remaining dressing.
7. Stir gently.

[ as seen in "Bills Open Kitchen", by Bill Granger ]