Your Life A to Z Recipe: Wednesday,December 11th, 2013: Fresh Herb Frittata and Spiced Nuts

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by By: Chef Mark Tarbell, Tarbell's

azfamily.com

Posted on December 12, 2013 at 1:10 PM

Fresh Herb Frittata
Serves 3 to 4

6 eggs
1 T unsalted butter
1/2 cup cooked, cubed potatoes
1/8 cup goat cheese
1/4 cup sliced sautéed mushrooms
1/2 T finely chopped basil
1/2 tsp finely chopped tarragon
3 T finely chopped chives
Salt
Smoked paprika  (about 1/4 tsp, or to taste)


1.    Preheat broiler.

2.    Mix eggs with 2T water.  Beat together until fully mixed.

3.    Heat a broiler-proof sauté pan over medium heat.  Add olive oil to coat pan and heat oil.

4.    Add butter and let melt.

5.    Add eggs and allow to cook for a few minutes, rotating pan to draw uncooked part to the center of the pan and letting the eggs curl up the sides of the pan.

6.    Evenly sprinkle pan with potatoes.

7.    Evenly distribute goat cheese in small dollops.

8.    Evenly arrange mushrooms.

9.    Place eggs under broiler until set, 3 to 4 minutes.

10.    Remove frittata to serving plate.  Sprinkle top with basil, tarragon, and chives.

11.    Sprinkle with salt and dust with smoked paprika.


Spiced Nuts
 
5 cups of your favorite nuts
1 tsp water
1 egg, separated – use the white only
1 cup sugar
1 T pumpkin pie spice (can substitute 1/3 tsp clove, 1/3 tsp nutmeg, 1/3 tsp cinnamon)
 
1.     Line a large cookie sheet with waxed paper.
2.     Preheat oven to 3250.
3.     Using a whisk, froth the egg white with the water in a bowl until the white sticks to the whisk.
4.     Toss the nuts, sugar, and spice into the egg white mixture.
5.     Spoon mixture onto prepared pan.  Spread flat with your hands or a spatula.
6.     Bake at 3250 for about 15-20 minutes. 
7.     Cool and break into clusters.
 
 
Caramel Nuts
1-1/2 cup of your favorite nuts
1/2 cup sugar
2 T butter
1/2 tsp vanilla
 
1.     Line a large cookie sheet with waxed paper.
2.     Set a saucepan over medium heat.
3.     Combine sugar and butter in a small bowl and add to saucepan. 
4.     Cook without stirring until golden brown (about 10 minutes).  Watch carefully as the mixture can burn very quickly.
5.     Remove from heat and stir in nuts and vanilla, until just combined.
6.     Pour onto waxed paper and spread with a spatula until about 1/4” thick.
7.     Set aside to let cool.
8.     Break into pieces and enjoy!

Note:  Both types of nuts may be stored at room temperature in a tightly closed jar.
 
 

 

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