Potatoes and eggs--fancified = )

Too much to title, but yesterday I opted to stay indoors and cook up a fantastic brunch. As usual, I had ingredients that would go bad, if I kept around for an additional week. So I opted to use them, and voila--a simplistic but tasty result of some generally bland food items. Potatoes and eggs can be severely jacked up if not done right. I did them right.

After a recent visit to The Mission Cafe in Mission Beach, I remembered something on the menu that had to do with rosemary potatoes. Sounded fun to try--and I have plenty of rosemary seasoning, so why not?

So I googled rosemary potatoes and voila! Found a rosemary/thyme/garlic potato recipe that was pretty damn easy. I have tons of dry seasonings stocked up, so this came out great. I coupled it with an aged white cheddar and onion frittata and had a nice meal.

::gathering my raw materials::

Ingredients:

2-3 red potatoes diced (not necessarily peeled)
1-2 tbsp olive oil
pinch of salt
dried thyme and rosemary to taste
1/2 tsp garlic paste (or to taste)


Frittata:

2 eggs
1/4 cup milk
1/4 cup shredded extra sharp vintage white cheddar
diced onion (to taste)




Directions:

Chop your red potatoes, pat dry and set aside. Heat the olive oil in a medium skillet at medium heat. Add potatoes. Cook slowly, as the unsexy alternative is frantically opening up the front door, turning on the exhaust fan, and jumping up and down like a monkey, fanning a towel at the smoke alarm which won't shut up because you burned said potatoes.


As the potatoes brown, add your salt and seasonings. I also added a dash of chili powder to mine. Once all brown/cooked, set aside.




For the frittata, beat two eggs with the milk, and add the shredded cheese. In a small frying pan, heat the olive oil and add your onions.



Cook onions until clear, and add your egg mixture. Cook in the pan until the edges are poofy/cooked.



Turn your oven to the broiler setting and transfer the partially cooked egg to the oven (either use a cast iron skillet, or transfer the egg to an oven safe dish. Or a pie tin. Whatever you have. = )


Allow to bake for 10-15 minutes before removing. Serve and enjoy with the potatoes.

Lemon Bars

Last week, I was offered fresh lemons from a co-worker's tree. Shoot...they're like 89 cents a piece at some grocery stores, so of course I gathered them up eagerly.




Not having any sort of yard with potential to yield anything edible (save a sad tomato plant that's somewhat reminiscent of Charlie Brown's Christmas tree), I'll take whatever I can get.

Coincidentally on that same morning, I received a slew of recipe e-mails geared towards lemony desserts. Thank you summer.

I had some eggs that were threatening to go bad if I didn't use them soon (did the water test )so I hurriedly scoured my recipe collection and decided to make lemon bars. Simple. Buttery. Tart. Let's go.


Recipe courtesey "Best Lemon Bars" from Allrecipes.com by Patty Schneck

::gathering my raw materials::


Ingredients:

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

3 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. I find the best way to do this is to use a flat bottomed glass.





3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.



In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.




Pour over the baked crust.



4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.



5. After the pan has cooled, cut into uniform 2 inch squares garnish with powdered sugar if desired. Enjoy!

Banana Walnut Muffins

What to do with extremely ripe, almost yucky bananas? Make jumbo banana walnut muffins. = )


Living a few miles away from the water gives a slight advantage of not-so-hot temperatures (albeit icky humidity)...so having the oven on wasn't totally offensive.


Can't go wrong with chopped nuts, bananas, a bit of cinnamon, and orange zest. garnished with some cinnamon sugar, you've got yourself a decent breakfast or a filling snack.


::gathering my raw materials::

Ingredients:

2 cups flour
1 tsp baking soda
1 tsp baking soda
1 tbsp cinnamon
1/2 cup chopped walnuts, toasted
2 really ripe bananas, mashed
2 eggs
1 stick butter
1/4 cup white sugar
3/4 cup brown sugar
1/3 cup sour cream
1 tsp orange zest (optional)
Cinnamon sugar (as a garnish)


Directions:
Preheat oven to 350. Put your chopped walnut on a baking sheet and toast for about 10 minutes. Remove from heat.



In a small bowl, combine flour, baking powder, baking soda, cinnamon. Set aside.



In a larger bowl, beat butter and both sugars until fluffy. Add two eggs, mashed bananas, and sour cream, and orange zest.







Slowly incorporate the dry ingredients into the wet ingredients, beating on low. Once the mixture comes together, switch to a wooden spoon and fold in the toasted walnuts.



I opted to use a 6-form jumbo muffin tin, but you can really use whatever you have—mini, regular, etc.


Line your tins with paper or foil liners and spoon in the mixture. Garnish with cinnamon sugar if desired.



Bake for approximately 20-30 minutes. I check on mine at the 20 minute point, and continue to bake in intervals of 5 minutes. It may be less if you use smaller sized tins.


Once done, remove from heat, do the toothpick test if you want, and allow to cool. Enjoy!

dinner!

Margherita pizza



home grown cherry tomatoes...


quick n dirty pizza dough


pesto-ish (basil, evoo, shaved asiago)


cheese layer (duh)


assembly



pizza peel, onto a pizza stone...oven set to 400...bake for 15 min or so...



enjoy.