Easter is one of the happiest times of the year. There's a sense of anticipation in the balmy air, the feeling of renewal, of hope and faith and the simple joy of being alive. Trees bud out and flowers display their faces to the warming sun and the first vegetable sprouts begin to pop up in kitchen gardens. Happy Spring!
Saturday, April 23--save up to 70% off retail. Read more here.
If you can take advantage of this sale, make sure you get some sweet potato fries from the Burger Bus!
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| Straighten one end of a paper clip. On the small end of the egg, poke a small hole. Put a finger over this hole while you turn the egg over. | Poke a larger hole on the large end. Make sure you pierce the inner membrane. | Point the large end toward the bowl and blow into the small hole until all the egg is emptied. | Rinse the inside and drain the egg. Decorate with crayon, then dip in egg dye. You can stuff confetti into the large hole and seal with invisible tape. | During Fiesta Days in Santa Barbara, the streets are lined with vendors selling cascarones and everyone has confetti in their hair! |
Easter is around the corner! If you empty your eggshells before decorating them, you need recipes that utilize mixed yolks and whites. Pair this lovely dish with a glass of the 2008 Alma Rosa Chardonnay.
FENNEL, CRIMINI AND BABY POTATO FRITTATA:
3 Tbsp. olive oil
2 cloves garlic, minced
2 tsp. basil
1 tsp. savory
1 fennel bulb
2 cups chopped crimini mushrooms
2 baby potatoes (or new potatoes)
* splash of passito or cooking sherry, optional
4 eggs
1 tsp. salt
1 tsp. oregano
fresh ground pepper
Save a few sprigs of the fennel leaves for garnish and topping the frittata. Peel the fennel bulb and slice. The best way to do this is often to cut the bulb into 2" sections and put the cut end on the cutting board, then carefully slice down the sides to remove the tough outer part of the stalk. You will be using the pale center for cooking. Cut the potatoes in half, then put the cut half on the cutting board, then slice into the thinnest slices possible. In a large frying pan (cast iron works very well), cook the garlic in the olive oil for a few minutes over low heat. Add the basil, savory, fennel, crimini, potato and stir well. Cover and let cook over low heat about ten minutes, stirring often to separate the potato slices and cook them evenly. If you have passito or cooking sherry at hand, splash just a bit (a few tablespoons) over the vegetables and stir in for extra flavor. In a mixing bowl, whisk the eggs and oregano until thoroughly mixed. When the potatoes are tender, pour the eggs over the vegetables evenly. Top with a few sprigs of fennel leaves and fresh ground black pepper. Cook over low heat until the edges bubble. Brown the top of the frittata by putting the pan in the oven under the broiler until golden brown. Serves 2.
FENNEL, CRIMINI AND BABY POTATO FRITTATA:
2 cloves garlic, minced
2 tsp. basil
1 tsp. savory
1 fennel bulb
2 cups chopped crimini mushrooms
2 baby potatoes (or new potatoes)
* splash of passito or cooking sherry, optional
4 eggs
1 tsp. salt
1 tsp. oregano
fresh ground pepper
Save a few sprigs of the fennel leaves for garnish and topping the frittata. Peel the fennel bulb and slice. The best way to do this is often to cut the bulb into 2" sections and put the cut end on the cutting board, then carefully slice down the sides to remove the tough outer part of the stalk. You will be using the pale center for cooking. Cut the potatoes in half, then put the cut half on the cutting board, then slice into the thinnest slices possible. In a large frying pan (cast iron works very well), cook the garlic in the olive oil for a few minutes over low heat. Add the basil, savory, fennel, crimini, potato and stir well. Cover and let cook over low heat about ten minutes, stirring often to separate the potato slices and cook them evenly. If you have passito or cooking sherry at hand, splash just a bit (a few tablespoons) over the vegetables and stir in for extra flavor. In a mixing bowl, whisk the eggs and oregano until thoroughly mixed. When the potatoes are tender, pour the eggs over the vegetables evenly. Top with a few sprigs of fennel leaves and fresh ground black pepper. Cook over low heat until the edges bubble. Brown the top of the frittata by putting the pan in the oven under the broiler until golden brown. Serves 2.
Santa Barbara locals!
Wine Warehouse SALE Saturday, April 23--save up to 70% off retail. Read more here.
If you can take advantage of this sale, make sure you get some sweet potato fries from the Burger Bus!
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