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Asparagus Frittata

5/31/2018

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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.
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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”.
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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.
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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. ​
Print Recipe
Click here for a link to an older  post for savory crustless muffins .
Ingredients:
​

½ TBS olive oil 
1 TBS butter
½ cup chopped shallots
12 ounces thin green asparagus
1 tomato, seeded and diced
6 large eggs
2 TBS whipping cream 
½ tsp salt
½ tsp garlic salt
½ tsp pepper
2  TBS  minced fresh chives
1 tsp fresh tarragon
3 ounces grated Jarlsberg cheese

​​
Directions:
​

Preheat the broiler.

Wash the asparagus, break off the woody ends, and cut into ¼ to ½ inch pieces.

Whisk the eggs, cream, salt, garlic salt, pepper, and herbs in a bowl to blend. 

Heat the butter and the olive oil in a 10-inch oven-proof frying pan.

Add the shallots and sauté them for about 3 minutes over medium high heat until they are soft and have turned translucent.

Add the asparagus and sauté until tender, about 2 minutes. Add the tomatoes and cook for another minute.

Add the egg mixture into the pan and cook for 4-5 minutes until almost set, but still runny on the top.  Reduce the heat (make sure the bottom of the frittata doesn’t get too dark), sprinkle the cheese on top and cook for an additional 2 minutes 
​
​Place the skillet under the broiler and broil until the cheese is melted and turned slightly golden brown. 


Remove the pan from the oven with potholders, and using a rubber spatula, slide the frittata onto a serving plate. 
​


Guten Appetit!
loosely adapted from the food Network and Simple Recipes 
recipe by ©Sunnycovechef
​
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Roasted Rhubarb and Strawberry Ice Cream

5/17/2018

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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. ​
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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.
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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.
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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.
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recipe for yogurt mousse
recipe for buttermilk lemon sorbet
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.
Print Recipe
Ingredients:

2 ½ cups sliced strawberries 
1 ½ cups roasted rhubarb compote
3/4 cup of fine white sugar
a pinch of salt
​2 tsp lemon juice

1 tsp lemon zest
1 cup of whipping cream
1 cup of half and half
Directions:

​Sprinkle the cleaned and sliced strawberries with 2 TBS of sugar and let them sit until the sugar dissolves. Mix the strawberries and rhubarb compote with the sugar, salt, and lemon zest in a food processor. I used a Vitamix.  Add the whipping cream and the half and half, pureeing it until the mixture is velvety smooth. Refrigerate the base for at least 4 hours or overnight. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to manufacturer’s directions.

Guten Appetit 
recipe © Sunnycovechef.com
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Rhubarb Compote with Yogurt Cream and or Yogurt Mousse

5/7/2018

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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.
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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.
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Yogurt Mousse with Rhubarb Compote and Raspberries
Here are some more rhubarb recipes from my previous posts click on the images for the recipes ​
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A German Rhubarb, Strawberry , Meringue Cake
This  Rhubarb  Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.
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Rhubarb, Strawberry, Hazelnut Crisp
And  last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie
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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.
Print Recipe
Ingredients:

Rhubarb Compote
1 ½  lbs. (750 g) rhubarb (4 cups)
3/4 cup (175g ) sugar
3/4 cup (150ml) apple juice


Yogurt Cream
1 full cup (250g) smooth Greek yogurt. 
½ cup (50 g ) powdered sugar
½ cup whipping cream 
1 4-inch vanilla bean


Yogurt Mousse 
1 full cup (250g)  smooth Greek yogurt
1 6-inch vanilla bean
½ cup (250g) whipping cream
½ cup (50 g) powdered sugar
​¼ -½ cup of honey 
​¼ cup lemon juice 

1 tsp lemon zest 
1 TBS ​ unflavored gelatin (I used 1 envelope of Knox gelatin)
Directions:
Rhubarb Compote:
​Peel the rhubarb stalks and trim the ends. Cut the rhubarb into 1½-inch pieces (about 4  cups). In a large pot, bring the sugar and the apple juice to a boil, add the rhubarb in a single layer and simmer for 8-10 minutes until the pieces are soft, but not falling apart. Gently drain the rhubarb through a sieve and return the juice to the pot and cook until reduced to a light syrup. Pour the syrup over the rhubarb and cool until you are ready to serve it. I added raspberries to my compote before serving it.


Yogurt cream:
Mix the the yogurt with the powdered sugar. Cut the vanilla bean in half lengthwise and scrape out all the seeds with a small knife into the yogurt mixture. Whip the cream and add to the mixture. Put the cream in a covered container and refrigerate it until you are ready to serve it. It will last for a couple of days.

The Yogurt Mousse  
Mix the yogurt, powdered sugar and scraped out vanilla seeds. Whip the cream until stiff (your whip should hold the cream when turned upside down). Mix the lemon juice and honey in a bowl. Heat the mixture in the microwave until very hot. Sprinkle the gelatin over the hot mixture and mix until the gelatin is completely dissolved, then add to the yogurt mixture. Carefully incorporate the whipped cream into the yogurt cream. Scrape into a serving bowl and chill for at least four hours. This can easily be made ahead of time and will last for several days.

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​

Recipe from a German Magazine 
adapted and translated by©Sunnycovechef
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    WELCOME TO SUNNY COVE CHEF

    Thank 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.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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