Saturday, December 29, 2012

Artichoke and Mushroom Frittata and Mimosas



This is great for a New Year's Brunch.  A nice twist on the regular frittata recipes. Add a Mimosa and your overnight guests will love you.

6 eggs
1/2 c. shredded Swiss cheese
1 t. fresh snipped rosemary ( I you froze some in ice cubes you can use it here)
1/4 t pepper
1/2 T olive oil or butter
6 breakfast sausage sliced 1/4 inch thick
1 portabella mushroom. chopped ( about 1 cup)
1/2 c. chopped green onions
1 c. chopped artichoke hearts ( canned -- rinsed and drained, or frozen and thawed)

Preheat the oven to 350 degrees.
In a medium bowl, combine eggs, cheese, rosemary, and pepper; set aside.
In a 10-inch oven safe skillet, heat oil over medium heat.  When oil is hot, saute sausages and mushrooms for 3-5 minutes or until sausage is cooked through.  Stir in green onions and artichoke hearts;  cook for 1-2 minutes more.
Pour egg mixture into skillet and quickly stir into the other ingredients just until combined.
Lower the heat to medium-low and cook, without stirring, for about 5 minutes.
Place the skillet in the oven and finish cooking for 5-7 minutes or until the top is still moist but the frittata is cooked through.  Do not overcook.  Remove from the oven and cut into wedges to serve.

Makes 4-6 servings.

On New Year's Day this is great with a champagne breakfast cocktail called a Mimosa.. ( 1 part champagne mixed with 1 part orange juice)


If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs www.thyme-for-herbs.com. Grabbin' A Bite www.grabbinabite.com

Tuesday, December 4, 2012

Scallop Soup



Another soup recipe.  This one is quite different.  Don't be afraid to give it a try.

20 fresh scallops
1 leek, sliced
2 red pepper, diced
3 small sour apples, cored and cut into thick wedges
 4 T. thyme leaves
1 large white onion, finely chopped
32 oz. fish stock
6 oz. cream
Salt to taste
Freshly ground pepper to taste
4 sprigs of fresh thyme for garnish
Butter

1.  Gently heat the butter in a pan and saute the onion until translucent.
Add the peppers and the leek and saute for a few minutes.
Add the fish stock and bring to a boil.
Reduce the heat and simmer the soup over a low heat for 10 minutes.

2.  Add the apple wedges and cook for 5 minutes more.
Add the cream.
Add the thyme leaves and season with salt and pepper.

3. Simmer for a 2-3 minutes more, then add the scallops to the soup and cook for 3-4 minutes.

4. Garnish the soup with fresh thyme and serve.  Toasted garlic bread goes great with this dish.

Serves 4.


If you like An Herbal Bedfellow, check out my other blogs Thyme for Herbs www.thyme-for-herbs.com. Grabbin' A Bite www.grabbinabite.com