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If you want a meal that is ready in 20 minutes, this frittata is it. It’s a simple dish, yet full of flavor and somewhat elegant. Serve this with your favorite salad and you have a light, healthy meal for brunch, lunch or dinner. It makes a great leftover to take to work, as you don’t even have to heat it up. Frittata is arguably better at room temperature or cold. I just had the last piece for breakfast.  Think of a frittata as an Italian version of an an open-face omelette, a crustless quiche or scrambled eggs. Wikipedia tells me that frittata roughly translates to “fried”.  We have beautiful, fresh asparagus at our farmer’s market and I have been eating it roasted, steamed, and in salads. I also made a soup, but the recipe needs more work before I'll post it.  I love to talk about food wherever I am and am blown away by how many people tell me that they don’t cook. Maybe that’s why so many younger people have food allergies and digestive problems. I am not a scientist, so I don’t know, but it wouldn’t surprise me if there is a correlation between the two. Today's world is so hectic, and who knows, maybe I wouldn’t cook either if I had children, a full-time job, and a long commute every day. So for all you hard-working people out there, this is a recipe you can make. Follow the steps to cook this frittata and it will come out perfect. You can add ham, pancetta or other veggies. You can also substitute Gruyere, Fontina or other cheeses. You will need a 10-inch oven-proof frying pan. I used a nonstick skillet. Click here for a link to an older post for savory crustless muffins .
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For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams.  I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb.  Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it.  yogurt cream, yogurt mousse, rhubarb strawberry ice cream and rhubarb compote. Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.  Making the base for this ice cream a day before will develop the flavors. Add more sugar if you want a sweeter ice cream. Here is a link to the rhubarb compote.
 Yogurt Cream with Rhubarb Compote and Raspberries When I was in Germany I came across these interesting recipes that I would like to share with you. It’s a yogurt cream that you can also turn into a mousse by adding gelatin. As soon as I was back in my kitchen at home I started to experiment with these recipes and I am happy to say that I am now ready to post them. You can adjust this recipe to your taste by adding more sugar or lemon zest. It is made in minutes, just remember it is not supposed to be sweet. Surprisingly, my husband likes both recipes and he really has a sweet tooth. One night, my other testers preferred the cream. Of course, you can just make the compote and eat it with ice cream. Whatever you choose, I hope you enjoy this treat as much as I do. The rhubarb compote is sweetened with apple juice and some sugar. Once the rhubarb is cooked the liquid is reduced to a syrup. This is a light and delicious spring dessert.  Rhubarb Compote Rhubarb is a seasonal favorite both in Europe and North America. It is technically a vegetable, but is considered a fruit. Rhubarb stalks will show up in stores and the farmer’s markets from April to June. It comes in in different colors; the ones you find in a store are usually red, but it can also be pale green. It will taste the same despite the different colors. Rhubarb is extremely tart, and is normally cooked and often paired with strawberries or other fruit. Children in Scandinavia will dip the stalk in sugar and eat it raw. The leaves of rhubarb are poisonous, so don't eat them.  Yogurt Mousse with Rhubarb Compote and Raspberries Here are some more rhubarb recipes from my previous posts click on the images for the recipes  A German Rhubarb, Strawberry , Meringue Cake This Rhubarb Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.  Rhubarb, Strawberry, Hazelnut Crisp And last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie  Rhubarb-Strawberry Pie If you decide to make the cream or mousse, use a good vanilla bean because that adds to the flavor. The secret to my compote is to drain the rhubarb juice once it is cooked and reduced to a syrup. This adds richness and additional flavor to the compote. I recommend doubling the rhubarb recipe. One recipe will make about 3 cups of compote. It will last in the fridge for a week. I used a smooth low-fat Greek yogurt that I buy at Costco, but you can use regular Greek yogurt to make it richer. Since I usually don’t drink apple juice, I bought a package of individual containers you put in your kids’ lunch boxes. You can eat the yogurt cream without any whipped cream, however, I think it needs some cream for a richer taste and to offset the tartness of the rhubarb.
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WELCOME TO SUNNY COVE CHEFThank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time. Categories
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