Chef Heidi Licata’s fanciful frittata recipe

Delicious and Simple / Heidi Licata

Recipe: Fanciful Frittata 

Ingredients: All ingredients Fresh from Russo’s • 6 plus 1 Eggs, room temperature• 1/3 cup heavy Cream or whole milk • 1 cup shredded Cheddar Cheese• 1 Cup Chopped Fresh Spinach• 1-2 TBL Fresh Chives, cut 1/4 inch• 2-3 Strips pre cooked Bacon, Cut into pieces 1/2 inch• 10-15 Cherry Tomatoes, Cut in half• 10-15 White Mushrooms, Cut into slices• Green onions, Cut 1/4 inch, enough for top of Frittata• 1 TBL Butter• Sea salt and Black Pepper, to taste• Parmigiano Reggiano, 

Directions: Preheat oven 400 degrees (6 inch Skillet)• In a medium size bowl add all eggs then add heavy cream or milk, blend altogether, you can use electric hand mixer or whisk.• Blend in your sea salt and pepper or whatever spices you want. • Prepare and place on a large cutting board or in separate bowls the rest of the ingredients, cut your green onions, chop spinach, cut your tomatoes in half, after place cut tomatoes on paper towels to drain out excess moisture, slice mushrooms, cut chives and cut bacon.• Heat Skillet on top of cooktop adding 1 tablespoon of Butter.• Sauté mushrooms, remove from skillet and let sit in a bowl for a few minutes, this is too releases moisture and strain before adding to egg mixture. • Add tomatoes to hot skillet for one minute remove from skillet, half for bottom other half will be added at the end on top of your frittata(Do the same with Mushrooms).• Mix milk and eggs using your hand mixer or whisk.• Hand mix in your egg mixture adding the bacon, spinach, chives,  Scatter in hot skillet your tomatoes and mushrooms keeping some for the top, Pour egg mixture to your hot skillet adding the green onions, remaining tomatoes and mushrooms and any extra bacon pushing some down into the egg mixture, keep some poking out on top of the frittata .• Add parmesan to top and bake for 22-25 minutes, using an oven mitt hold handle and shake frittata if the center still jiggles bake longer approximately 4-5 min a a time. Cover with foil cutting vent holes this is to protect edges from getting too brown. • Remove from oven, let sit to cool down slightly, flip out  of skillet place frittata on a serving plate, Cut and Serve!• Optional: Add a side salad or appropriate toppings: Creme Fraiche, Sour cream etc..

Fanciful Frittata 

Clean-out-the-fridge • Eggs, 1 egg per inch of skillet plus 1
 e.g. 6 eggs for 6 inch skillet plus1 egg• Any one kind, e.g. Whole Milk, Heavy Cream, Half-and-Half, PlainYogurt, Sour Cream or Creme Fraiche• Any Kind of soft Cheese for mixing into your egg mixture e.g. Shredded Cheddar, Mozzarella, Havarti, Goat cheese, Feta, Gruyere• Harder cheeses to grate on top of your frittata, e.g. Parmigiano Reggiano, Pecorino Romano

Tools & Accessories: • Oven Safe Non-Stick Skillet or Cast Iron Skillet, 6, 8 or 10 inch• Oven Mitts• Knife/Cut’N Serve Utensil• Cutting Board• Paper Towels• Hand Mixer or KitchenAid Mixer or Whisk• Serving plates

A Few Frittata Flavor Combinations:

-Spinach, Artichoke, Tomato & Feta

-Broccoli, Cheddar & Green Onions or Caramelized Onions

-Mushrooms, Arugula & Goat Cheese

-Mushroom, Spinach, Bacon Crumbles & Cheddar

-Tomato, Zucchini, Basil & Mozzarella 

-Tomato, Jalapeño, Cilantro, Mexican Seasoned Meat e.g. Shredded chicken, Shredded pork, Shredded Beef, Ground Beef, Cheddar Cheese

*Using full-fat dairy will result in the perfect frittata. Using 2%

or others non fat will make your frittata dense, still good to eat. Substitution for milk can use plain yogurt.

*6 inch skillet serves 2-4 , 8 inch serves 4-6 & 10 inch serves 6-8

For more recipes DeliciousandSimple.net

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Greg’s Roasted artichoke

The artichoke is first steamed or boiled whichever you prefer. (I like steaming because of nutrient retention, about 10 – 15 minutes).

Dip in cold water to cool then split with a small spoon, remove the innermost sharp tipped white leaves and the bristles on the bottom.

Mix a little olive oil and good balsamic vinegar together with a pinch of sugar and a pinch of crushed garlic.

Marinate each of the halves about 5 minutes and then cook on the grill turning to lightly brown. (not that much on the outside leaves)

Mix together: mayonnaise with a little whole grain mustard, a lemon juiced, a crushed clove of garlic, salt and pepper. If you want it a little spicy put in a pinch of cayenne pepper.

That’s it.

The Forge” moved to its present location on the corner of 5th and Junipero in 1944, when master builder Hugh W. Comstock constructed the current Forge at a cost of $1,200.00, according to a building permit dated 25 September, 1944 and issued to Francis Whitaker, another artist and master blacksmith.

Mr. Whitaker used The Forge to produce much of the hand-wrought hardware (hinges, door latches, sign holders, etc.) that still adorns many of the historic buildings in Carmel.  Mr. Whitaker was also active in civic affairs and served on the Carmel-by-the-Sea City Council for 13 years.  The actual anvil, vise and hearth used by Mr. Whitaker, as well as photographs of him and the original Forge building, are on display inside the current Forge in the Forest Saloon.

Artist and writer Henry Miller and the internationally renowned writer, John Steinbeck were frequent visitors who met with other locals inside The Forge, to drink, tell stories and talk.  The Grapes of Wrath novel was reported to have been inspired inside The Forge as a result of one such meeting.  When Francis Whitaker left Carmel in the mid 1960’s, The Forge became an artist’s studio.  In the fall of 1970, The Forge was then converted into a restaurant and saloon.

The Forge’s hand carved Brunswick mahogany back bar was discovered languishing in an old rotting barn by a previous partner in The Forge in the Forest business, while seeking shelter from a snow storm.  It was originally brought to California “around the Horn,” by a clipper ship from England during the Gold Rush era and is reputed to have been used in a California gold country bordello.

Today the Forge continues to celebrate the rich history of the restaurant with a new touch of modernism with its new California cuisine menu and Award winning bar with an extensive cocktail menu prepared by our mixologist.

Tutto Buono Tiramisu

Michelle and Geralynn natives of Monterey, CA, developed their passion for Sicilian food at a young age while working in the family’s restaurant cooking alongside their parents and grandmothers at their home. Growing up in a large Italian family, with roots from Sicily, food was always the center of everything. While working in the family restaurant, Michelle and Geralynn grew to love the industry and became passionate about bringing the best local organic ingredients while cooking their family recipes. Fast forward twenty years later they decided to launch the second location of Tutto Buono which was renamed Tutto Buono Eataliano in 2020 bringing old world and new world Italian street food with three generations of Sicilian family recipes. It’s simple! Food is love. Bringing family to the table while sharing great story’s and conversations and creating great memories.

12 egg yolks

1/2 cup granulated sugar

3 lbs mascarpone cheese

3 cups strong espresso cooled

4-5 Tbsp dark rum

48-60 packaged lady fingers

Bittersweet chocolate shavings for garnish

In a large bowl using a electric mixer with the whisk attachment, beat eggs yolks and sugar on high until thick, pale, light and fluffy. About 10 minutes. Add mascarpone cheese and blend on low speed for about 5 minutes. Add rum, blend on low for another 2-3 minutes until the rum is incorporated into the mixture.

In a 1/2 sheet pan spread a 1/2 inch thick layer of the mascarpone cheese mixture. Dip lady fingers in espresso for about 4 seconds. Layer the soaked lady finger over the cheese mixture then repeat step 1 and 2 again. Cover and refrigerate for at least two hours. Before serving grate chocolate shavings over the top.

Chef Yulanda Santos from Aubergine Carmel Zucchini Bread recipe

ingredients:

300 g all-purpose flour

5 g baking soda

3 g baking powder

2 g kosher salt

280 g sugar

135 g olive oil

zest of 1 lemon

juice of 1 lemon

25 g fresh ginger, grated

300 g zucchini, grated

2 eggs

5g vanilla extract

Preheat oven at 350′.Spray loaf pan with non-stick spray.
Sift all dry ingredients into medium sized bowl.In a separate container whisk together eggs, olive oil, lemon juice, zest, ginger, and vanilla.Create a well with the dry ingredients add wet ingredients to the center, use a spatula to incorporate the dry into the wet ingredients using a circular motion.Add grated zucchini, continue mixing until completely incorporated.Pour batter into prepared loaf pan.Bake for approximately 30 minutes.
The zucchini bread is delicious on its own!
You can also glaze the top. An easy glaze is whisking together 225 g of powdered sugar and 1 tablespoon lemon juice until smooth. Adjust to desired consistency, add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.

After several years in the banking industry, Yulanda decided to follow her passion for baking. She went to Tante Maries Cooking School in San Francisco where she graduated from the baking and pastry program and she’s never looked back.
Her pastry knowledge expanded as she worked in many great kitchens and her passion for baking only grew stronger. Her career has brought her to the kitchens of One Market in San Francisco, Aqua and Aureole in Las Vegas, George’s at the Cove in La Jolla, California and Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California.
Originally from San Diego, the opportunity to be the Pastry Chef at Post Ranch Inn in Big Sur brought her from wine country back to the California coastline. Yulanda is currently the Pastry Chef at Aubergine at L’Auberge Carmel. Her desserts are inspired by her surroundings and fresh produce
Yulanda also enjoys traveling the world to gain new experiences and bring new flavor profiles to her menu. She plans on eating her way through the world…life couldn’t be sweeter.

Summer Corn and Avocado Salad with The French Poodle salad dressing

Ingredients:

3 Organic romaine hearts

1-2 ripe avocados

2 earns corn

4oz feta

1 large yellow onion

1 bunch chives

1 bottle The French Poodle vinaigrette

Directions:

Slice and caramelize onions and set aside. Pour salad dressing in the bottom of a large bowl (enough to dress the salad) Chop romaine hearts. Barbecue corn and cut from the Cobb. Slice avocado, Feta and chives add together and toss. Enjoy !

Cauliflower Toast recipe for July produce box

Ingredients:

2 head organic cauliflower (I used Earthbound Farms)

4 tbsp olive oil

1/4 teaspoon crushed red pepper flakes

12 oz mascarpone

6oz gruyere

6 oz speck

8 slices bread (I used ad astra’s seaside loaf)

Trader Joe’s everything but the elote, Parmesan, chives, smoked sea salt and pepper to taste

Directions:

1 Preheat the oven to 400 degrees F.
2 wash, cut and toss with oil then roast the cauliflower for approximately 25 minutes.
3 remove cauliflower and set the oven to broil
4 In a mixing bowl combine the cauliflower, mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, speck, TJ everything but the elite, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5 Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

Adapted from
“Cook Like a Pro: A Barefoot Contessa Cookbook” by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.

Stonecreek Kitchen’s Linda Hanger and Kristina Scrivani recipe for Panzenella Salad

Ingredients

6 cups of 1 inch Croutons – made from fresh bread

1 cup Gigundes Beans

3 cups Spinach – clean and dry

2 cups Marinated Artichoke Hearts – drained and quartered

3 Large Ripe Tomatoes  

½ cup of Piquillo Peppers – sliced thin

1 cup of pitted Olives – cut in half or if using larger olives cut into slices

     Dressing

2 Whole Garlic Cloves – peeled and grated

1 Tablespoon Creamy Mustard

1 teaspoon of Honey

The juice of one Lemon

¼ cup of best quality White Vinegar – we love Moscato or Champagne

1 Shallot – peeled and finely minced  

1 Cup of Green Zebra (or any ripe Heirloom) Tomatoes – clean, dry and chopped

Best Quality Olive Oil

Sea Salt Flakes

Freshly Cracked Pepper

Fresh Basil Leaves – clean and dry

Method

First, Make the Dressing

Place the green zebra tomatoes, garlic and shallot into the bowl of a food processor.  Pulse, Pulse, Pulse.

Add the mustard, honey, lemon juice and vinegar. Pulse, Pulse, Pulse.

Add the basil leaves and close the lid.

Gradually, while the blade is spinning, add the olive oil in a slow, steady stream.  Remove and place into a bowl. Season with sea salt and cracked pepper to taste.         Set aside.  This dressing tastes best when not refrigerated.

Second, Create the Croutons

Place the cut bread into a large bowl and toss with a little olive oil to coat. Add in the spices. Toss, Toss, Toss.

Heat a large skillet. When skillet is hot, add the croutons and slowly toast them over medium heat until they are crispy on the edges but still chewy and soft on the inside. Use a spatula to stir them while they toast. DO NOT PUT THESE IN THE OVEN. When done place onto a sheet pan to cool.

Third, Compose the Salad

Place the arugula, croutons and beans into a large bowl and toss.

Add the tomatoes, artichoke hearts, peppers and olives. Toss, Toss, Toss.

Dress liberally with vinaigrette. Toss, Toss, Toss.

This salad should not require additional seasoning as the dressing and croutons have been seasoned. Serve at room temperature.

Summer fruit Sangria Inspired by our June Produce box

• Fruit Purée:

• 1 apricot

• 1 nectarine

• 1 small peach

• 2 tablespoons fresh lemon juice

• Sangria:

• 1 750-milliliter bottles chilled dry rosé (try to choose a local vineyard )

• 1 cup chilled elderflower liqueur (such as St-Germain)

• 1/2 vanilla bean, halved lengthwise

• 3 plums or pluots

• 2 nectarines

• 2 apricots

• 1 peach

• 20 fresh cherries

• Sparkling water

PREPARATION

• For fruit Purée:

• Peel stone fruit. Halve, pit, and coarsely chop.

• Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.

• For sangria:

• Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2″ wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.

• Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

Recipe Adapted from Christopher Baker for epicurious

Barbecue Corn with creamy aioli and Cojita inspired by our June Box

Ingredients:

4 ears yellow or white corn

3/4 cup Low-fat sour cream

1 Tbsp milk for thinning

1 TBsp olive oil

2 cloves minced garlic

Smoked paprika, salt and pepper to taste

2 tbsp cojita cheese

1 tbsp chopped parsley

Directions:

Shuck and grill corn

Combine wet and dry ingredients in a small bowl, thin with milk to desired consistency, drizzle over corn and garnish with cojita cheese and fresh parsley.. Enjoy !

Chef Mathew Beaudin Monterey Bay Aquarium Recipe

As executive chef, Matthew Beaudin brings extensive experience working in kitchens around the globe to the Monterey Bay Aquarium. At the Restaurant, Chef Matt has crafted a menu featuring seasonal flavors and sustainable, farm-to-table cuisine.

Tart Shell: (store bought shells or raw dough will work as well)

1 1/4 cup all purpose flour 
1/2 cup powdered sugar 
1/4 tsp baking powder 
1/4 tsp salt 
1 egg 
8 tbsp cold butter 
1/2 tsp vanilla extract 

Sift the dry ingredients together twice to be sure they are combined well. Once sifted cut the cold butter into the dry ingredients with your fingers pressing it between them until it resembles sand.  Once butter is incorporated add egg and vanilla mixing with your fingers until small balls begin to form. Once the dough has begun to come together dump it out onto a flat surface and lightly knead until it comes together. Wrap in plastic and chill for 1 hr. When dough has chilled remove it from the refrigerator and let sit at room temp for 10-20 minutes before rolling out. Roll dough out to fit your tart tin. Lay dough inside the lightly buttered tin pressing into the sides and trimming the edges. Blind Bake at 350 with (parchment inside filled with beans, popcorn kernels or sugar) for 20/25 minutes. Remove filler and poke holes with a fork in the dough, continue to cook for an additional 10 minutes, remove and let cool. 

Lemon Curd: 

3 whole eggs 
1 stick of butter cut into cubes 
1.5 Tbsp lemon zest 
1/2 cup lemon juice 

Combine all ingredients in a medium sized sauce pan and whisk over medium to low heat continually until the mix begins to thicken. This should take between 5-7 minutes. Move on and off heat as necessary to control while whisking to avoid scrambling the eggs, do not boil. When finished chill in refrigerator for 2-3 hours before using. 

Pistachio Mascarpone Filling:
6 oz mascarpone cheese
1 cup powdered sugar 
1 1/2 cups chopped toasted pistachios (roasted and salted are ok as well) 

Combine all Ingredients in a small bowl and let sit at room temperature while tart shell
Is baking for ease of spreading. 

Fruit:
2 peaches sliced in half moons
2 plums sliced in half moons
2 apricots sliced in half moons
2 Kiwis sliced in half moons
1 cup of blueberries
1 cup of raspberries 1 cup cherries
1 bunch mint

Assembly:
When tart shell has cooled, carefully spread the pistachio mascarpone on the bottom evenly. Next spread your lemon Curd followed by your fresh fruit arrangement, have fun you really can’t go wrong! Garnish with fresh mint slice and serve ! Recommend this dish to be eaten in one day as the tart shell will loose its incredible crispness.