Lemon Kale Frittata and Tuscan Flatbread

I found this schiacciata recipe at Foodie International and because I had some fresh, free range eggs, I just had to make a frittata to go with it.  It was heavenly.  This Tuscan flatbread is light and hearty and perfect for dipping and scooping.  

Lemon Kale Frittata

1 dozen eggs

1/2 cup lemon juice

1 tsp. salt (add more to taste)

2 tsp. pepper

 2-3 cloves of garlic (minced)

1/2 large onion (small diced)

2 Tbs. olive oil

2 cups kale (de-stemmed and cut into small pieces)

1 cup goat cheese

1 tomato (medium diced) 

1/4 cup fresh chopped parsley

1. Heat oven to 375.

2. In a medium sized bowl beat eggs, lemon juice, salt and pepper until smooth. Set aside.

3. In an oven save skillet, sauté garlic, onion, salt and pepper in olive oil over medium heat until translucent (about 2   minutes).

4. Add Kale to garlic and onion.  Sauté until the kale has wilted (about 3 minutes).

5. Using a wooden spoon, spread kale, onions and garlic evenly on the bottom of the skillet.  

6. Pour egg mixture over kale, onions and garlic.  Stir lightly until mixture is evenly dispersed in skillet.

7. Sprinkle goat cheese evenly on top of egg mixture. 

8. Bake for 15-20 minutes.

9. Sprinkle with tomatoes and fresh parsley.  Serve and enjoy. 

   

A Sanctuary

My kitchen looks like a "before" picture of a desperately needed remodeling project.  The cabinets are fairly dilapidated and the countertop space, made from chipped, outdated pink formica that doesn't even match up at the seams, is so maddeningly tiny that I end up cutting and stirring on top of the washer and dryer.  (Yes.  We have a full sized washer and dryer right in the middle of the kitchen.) Yet, for me, it is a sanctuary.  When I am cooking, I'm transported to places I only dream of visiting.  On a Saturday morning, I may be a French country wife, whipping up a batch of savory crepes and goat cheese.  An ordinary Tuesday evening finds me baking rosemary schiacciata and mixing a homemade pesto sauce, the owner of a cozy Italian trattoria.  With a few fresh ingredients, a glass of wine, and French Cafe blasting on Pandora, I dance my way around the kitchen, oblivious to the TV and stresses of the day.  In my sanctuary, I am free to experiment, feeling my way through a dish with only the essence of a place to guide me.

It will be some time before I have an "after" picture of my remodeled dream kitchen.  For now I will indulge myself by stocking my cupboards and fridge with such provisions as nicely aged cheeses, fresh herbs and vegetables, organic meats, and quality oils. 

Whether it be a tiny kitchen, flowerbed or cozy closet nook, I believe everyone needs a sanctuary, a place to dream and be.  What's your sanctuary?   

Weekend Snapshots

After what has seemed like an eternity of vog and hazy, muggy weather, we woke up today to a gorgeously bright blue morning.  I was inspired to make blueberry muffins.  In fact, I made so many that I was able to freeze some for breakfast this week.  Our bright and clear morning lasted long enough for us to walk down to the beach for a few hours (then the stagnant, vog-filled air moved back in).  My son insisted on wearing his coonskin hat, which I guess makes for sensible beach attire.