"Day After Quilt Festival" Fall Frittata

A frittata is basically a baked egg casserole.  I love making them.  I enjoy the consistency of the eggs in the dish, and find that combining unusual ingredients will often generate pleasant-tasting results.

Ingredients (serves 2):

4 eggs, beaten

fresh arugula, coarsely chopped

1/2 small onion, chopped

1/2-2/3 cup fresh baked pumpkin, mashed and at room temperature

1/2 cup shredded cheese (I used Manchego)

1-2 T grapeseed or olive oil 

salt and pepper to taste

Preheat oven to 350.

Chop arugula and onion.  Set aside in separate containers.  Shred cheese.

Heat a non-stick pan to medium.  Add oil.  Saute onion until aromatic and slightly brown.  Add arugula and toss until wilted.  Remove from pan.  Add pumpkin and sautee until warmed through.  Remove from pan.

Prepare individual casserole dishes by spraying with a release agent and place on a baking sheet with a non-stick liner.  Pour equal amounts of egg into casseroles.  Distribute onion/arugula mixture in each; repeat with pumpkin.  Salt and pepper, then sprinkle the shredded cheese over the top.  Place in oven and bake for approximately 18-20 minutes, or until center is firm.  Remove from oven and serve immediately.  

Tilapia with Blood Oranges, baked sweet dumpling squash, and salad

I love blood oranges.  Everything about them speaks to me:  the rich variegated color of the skin, the deep red-orange of the flesh, the aroma.  I spotted a display in Central Market and had to bring some home.  Now, what to do with them?  I love slicing the top off and baking them.  For this meal I decided to see how they performed alongside fish as an accompaniment.

Ingredients:
4-6 tilapia filets
grapeseed oil
salt and pepper
curry rub
1 tablespoon butter

Zest the blood orange and chop zest coarsely.

Slice the orange in thin cross-sections

Add oil and butter to pre-heated pan (medium heat)

Place tilapia in pan with one orange slice under and on top of each filet.

Season with small pinch of curry rub, salt and pepper.

Cook approximately 3-4 minutes on each side.

Turn carefully by using two spatulas:  one on top to stabilize the orange slice and prevent breaking the filet, and one underneath.

Sprinkle zest over turned filets.

Turned filets

Side dishes:

Roasted sweet dumpling squash & arugula salad with sauteed onions & mushrooms

here is a sweet dumpling squash (I'd never seen one before)

A deeper orange than a pumpkin, and  a tougher skin

It tastes like a blend of pumpkin and acorn squash.  Very tasty!

Cut squash in half and scoop out the seeds and pulp

Turn face-down in baking pan (use a pan with a lip, as the squash emit a lot of juice during roasting) lined with parchment

Roast @ 350 degrees for 30-40 minutes.  Check skin for softness.

When soft, remove from oven and allow to cool.

Scoop squash out of skin and into a serving dish.  Use a fork to mash, or serve in loose chunks.

I serve the squash with a small dollop of butter, salt and pepper.

Saute sliced mushrooms, shallots, and scallions in small amount of olive or grapeseed oil until 

mushrooms are brown and onions are slightly caramelized.

Remove from pan and allow to cool slightly.

Dress salad greens with vinaigrette, then top with onion-mushroom mixture.

This meal is a beautiful, healthy, colorful feast for the eyes and the palette.  Enjoy!

Lamb Chops: The Ultimate Fast Food

 There is a wonderful purveyor of lamb at the Pearl Farmer's Market here in San Antonio.  We are so fortunate!  The lamb is the best I've ever had.
Tonight's dinner used lamb, arugula, onions, and I used some products from a new purveyor at the Pearl Market, Oil Fusion, makers of balsamic vinegars, truffle oil, and more.

Pan-seared Lamb Chops:
4 lamb chops, brought out of the refrigerator and close to room temp
Royer's lemon-pepper dry rub
Oil Fusion blackberry balsamic vinegar
grapeseed oil

In a small sealable container, place 1-2 tablespoons balsamic vinegar, 2 Tablespoons grapeseed oil.  Shake well to emulsify.

Pour over chops, coating on both sides.

 Sprinkle a generous amount of lemon-pepper rub, or any sort of dry rub, on chops.  The dry rub isn't necessary to achieve great flavor.  I added a small sprinkle of homemade curry rub, too.

Heat a pan on medium-high heat.  Add a small amount of grapeseed oil.  Add chops.  Cook for approximately 3.5 minutes on both sides.  Remove from heat and allow to rest for a few minutes prior to serving.

Sliced onions were tossed with a small amount of truffle-infused olive oil,

sauteed until slightly caramelized, and set aside to cool . 

Arugula was tossed with a vinaigrette composed of more blackberry balsamic vinegar,

grapeseed oil, a dash of curry mixture, and pepper.

Arugula was plated, then topped with onions

A delicious meal, easily cooked in less than 15 minutes!