foodessa

Showing posts with label ST Patrick's Day. Show all posts

Irish Italian FRITTATA connection

Flavours, textures and passion unite to
create an oven-baked Tri-Colored Frittata.

Una Facia...Una Razza

For those who have never heard this expression before, it loosely translates to:

One Face...One Race.

The first time I had ever heard such an expression was because of a situation with my elementary school arch rival. Yes, you read right.

She used to pick on my short little self and bullied me any chance she got.

illustration credit: reisen-hinter-den-kulissen.de

One day, I did however manage to outsmart this little giant...all the while having lost a tooth in the process...no kidding.

That moment has remained very vivid and became a pivotal point in my life.

clip art credit: disney-clipart.com

To my disbelief, I was to encounter my adversary many years later in college.

It happened during a potluck brunch between the Irish and Italians.

We had recognized each other immediately.

We exchanged polite words and expressed our surprise to not having known about our nationalities.

A senior passed by overhearing our conversation and expressed "Una Facia, Una Razza".
He butted into our uncomfortable conversation and explained how so incredibly similar our cultures were, hence, there's really no reason not to get along.

Oil painting credit: preciouspetpaintings.com

That day, she had somewhat realized her past unnecessary behaviour and actually started showing remorse for her actions.

As time passed, she became sort of my college protector from that moment on ;o)...and even assisted with boyfriend troubles.
As the saying goes:
It's not what you know...it's who you know.

At that same school brunch...

I helped put together an Italian broccoli frittata...

and we connected through food.

It was to honour my Italianism as well as the...
symbolism behind the color green for her Irish origins.

Although, most 'Frittatas' are made on the stovetop...
I'll share my oven-baked version instead.
I do, after all, enjoy making this Italian classic in a cake pan ;o)

Tri-Colored baked Frittata
serves 4 pieces

Click HERE for a PRINT version of this recipe.

INGREDIENTS:

(American / Metric measures)

. 1/2 cup (125ml) 'Pindjur' * (or roasted red peppers and eggplant)

. 1 tsp. (5ml) roasted garlic (or minced garlic)

. 1 tsp. (5ml) olive oil

. 2 cups (300g) steamed Broccoli stemmed-florets

. 4 oz. (100g) semi-soft table cheese ** (cubed)

. 1/8 cup (15g) roasted almonds (crushed)

. handful of Italian flat parsley

. Seasoning: 1/4 tsp. (1ml) each of sea salt, basil, oregano, rosemary

. 5 large eggs

. 1/4 cup (60ml) milk

* 'Pindjur' : is a condiment found in Middle Eastern Food stores. It consists of a few simple ingredients: roasted peppers, eggplant, onions, tomato paste, sunflower oil, vinegar, garlic, spices and a touch of sugar. This could easily be substituted with your own blend of roasted vegetables...with red bell pepper of course.

** Two selected Table Cheeses that can be used in this recipe:

. CROGHAN semi-soft IRISH goat's milk cheese...similar qualities to Gouda

. TALEGGIO or ROBIOLA semi-soft Italian 'Stracchino-style cheese' derived from cow's milk

Note: Use any table cheese that you enjoy most or maybe take this opportunity to acquaint yourself with the two above mentioned cheeses.

PREPARATION:

9 inch (23 cm) non-stick shallow cake pan

Pre-heat oven to 350F/180C/Gas4

Position oven rack on 2nd shelf from the bottom

1. In a medium bowl, mix the first three ingredients. Pour it and spread across the bottom of the cake pan.

2. DECORATE the bottom of pan with the broccoli. Sprinkle the seasonings. Spread the cubed pieces of cheese and parsley throughout. Finish with the spreading of crushed almonds.

3. In the same medium bowl used beforehand...whip both the eggs and the milk until very frothy. Pour over the whole vegetable preparation.

. BAKE for 45 minutes. Take out and let it rest for 10 minutes. Slide a spatula around the perimeter. Place a big plate over the cake pan and flip over. Now slide the frittata on a decorative dish.

. SERVE warm or cold along with fresh bread, salads etc. Enjoy...and buon appetito.

Despite my slight unrest during younger years...

the ‘bully’ and I certainly ended up connecting on unexpected levels.

Through our feisty spirits, artistic endeavours and...

general deep love of our families we were not that different after all.

Alas, the Italian-Irish connection.

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Related posts that may be of interest:
. GREEN table for ST PATRICK's DAY and a PARADE on the side
. TOP 10_homemade Irish ST PATRICK's DAY food gifts

PARSLEY sun-dried TOMATO PESTO on PASTA

An Italian honours the IRISH with a green

PESTO recipe for St Patrick's Day.

Today, of all days...

I should have had something green planned from a typical Irish food standpoint.

Quite honestly though, being the week and all, time was tight.

Anyhow, if I were to make an authentic Irish recipe...

I feel that I would only do it justice by doing it right.

Through some research during the last 2 weeks...I realized that there were so many great interesting Irish foods that I should really experience making. With a little more time...I will certainly do so with specific dedication. For now, though...I'll stick to what I make best. Mostly Italian based fare with the usual few twists.

Therefore, not yet knowing what I was going to prepare for supper...I opened the fridge to be happily greeted by a beautiful bouquet of parsley. How great was this?

So, sure enough that was enough to get me going. I also was quite into having some carbs. Pasta would certainly hit the spot. Therefore, in a few quick minutes, I thought of making a parsley sun-dried tomato pesto. I put the kettle on to de-hydrate the dry tomatoes...and the pasta pot was filled...plucked a few parsley leaves and off I went creating something resembling a hint of something to commemorate the Irish symbolic color green.

Before, I go on with this very easy flavourful recipe...I thought of giving a very small summary dealing with the two main ingredients in this pesto.

PARSLEY... also known botanically as: Petroselinum Crispum.

The most familiar parsley used is the curly-leaved parsley as well as the plain flat leaved parsley which is sometimes called the 'French' or sometimes also called the 'Italian' parsley.

So, which is it, French or Italian? I feel a debate coming on. Being Italian myself...of course it must be named after our nationality. Right? Well, I guess the other party would say the same. Well, really...as long as we can all get along on the fact that this flat parsley's flavour is what truly counts.
Curly parsley is the one that is the most primarily used due to its pretty garnishing appearance. However, if taste is what you're after...you're best to stick with the flat kind. It also has the properties of better refrigeration life. It is also regarded as being less bitter and does possess a fuller flavour. Lastly, flat parsley also contains about four times more essential oils than the curly variety.

Here, is a great TIP on how to keep your parsley FRESH longer:

Wash the parsley well by swishing it in a large bowl filled with cold water and a small pouring of white vinegar.
Use a tall plastic container...add a little bit of cold water. Then, add the pre-washed parsley (most of the stem part cut-off)...then cover. This will create a hermetic environment for the herb to keep its freshness. I do this with the 'Mint' herb as well. Do not forget to make sure that ALL the very short stems are in the water. Essentially, the water will need to be changed every other day. Note: For those who are wondering...unfortunately this does not work as well with Basil ;(

SUN-DRIED TOMATO:

Sun Dried Tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun dried tomatoes.
Sun dried tomatoes have the same nutritional value as fresh tomatoes. They are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories.

Sun dried tomatoes were born in Italy as a way to store fresh tomatoes for the winter. Fresh tomatoes would be dried in the hot sun on the tile roofs as a way to preserve them for the cold months. Today they are still dried in the sun, but in much larger quantities and under strict quality controls." photo: sporkandknife.net and reference notes from: sun-dried-tomatoes.com.

I remember as a young girl...seeing these bright red aromatic ' Roma' tomato slices drying in the dead heat of day.

Later we used to string them and have them hung in a dark, dry place in order to keep the vibrant color.

Today, I rely on my sense of smell to lead me to the proper purchase of quality dried tomatoes.

photo: motoadventures.org

PARSLEY SUN-DRIED TOMATO

PESTO sauce

serves: 4 persons

Printer Friendly Version

INGREDIENTS:
(American / Metric measures)

. 12 sun-dried tomatoes

. 1 cup (250ml) boiling water
. 4 cups (180g) parsley (flat leaved)
. 3/4 cup (175ml) oils: [half of each from both olive oil and grape seed oil (or canola)]
. 1 large garlic clove (minced)
. 1/2 cup (100g) roasted chopped almonds

Seasoning and Cheeses:
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) dried herb: basil
. 1/2 cup (60g) grated cheese: Parmigiano 'Reggiano'
. 1/2 cup (60g) grated cheese: Pecorino 'Romano'
note: some more cheese can be grated on top of the pasta dish

If serving with pasta or other suitable dish:
For the below mentioned recipe...add the following:
. 1/2 pkg. (250g) of ' linguini ' pasta (for 2 persons)
. 1/2 reg. can of pitted black olives (sliced)
. 1/2 reg. can of rinsed red kidney beans (or similar choice)

PESTO sauce PREPARATION

1. Place the dried tomatoes into a small bowl. Pour the boiling water and cover with a plate for about 15 minutes or until they have completely de-hydrated. Do not discard the water. Do set it aside to cool for later use as it will be added into the blender. Note: Oil packed sundried tomatoes (well drained) can also be used.

2. Meanwhile, wash parsley carefully. Chop the longest part of the stems...spin the remainder with a salad dryer or just pat dry.

3. Pluck the leaves off the stems until you accumulate about 4 cups tightly piled.

4. Place the parsley into the blender all together with the remaining ingredients (except for the water).

5. Pulsate the blender a few times before turning it on continuously. This will turn out a slightly thick looking paste. Shut the blender...add the water slowly...and continue blending until a smooth creamy pesto sauce consistency is achieved.

Note: The pesto is now ready to either use right away or to preserve into small mason jars. This will keep very well for at least two weeks in the refrigerator or up to about 3 months in the freezer.

Tip: if wanting to store into the fridge...pour a small amount of olive oil on the surface. It will keep better that way.

Pasta Dish Preparation:

My absolutely preferred choice is mixing this aromatic pesto with pasta.

In the above pasta dish:

1. Boil the 'linguine' in salted water.

2. One minute before the pasta is done, add the sliced olives and beans to the pot also.

3. Strain all of it out into a large bowl and add the pesto sauce.

. Serve each plate with an extra sprinkle of grated cheese.

I've also tried it successfully on other cooked grains...

vegetables and meats with satisfying results.

Happy St Patty's day and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

The following RECIPES may ALSO be of INTEREST:
. 2 Herbs roasted Nuts Tomato PESTO

. ROMESCO SAUCE goes ITALIAN my way
- BEETroot Feta Basil Almond PESTO sauce
- KALE sun-dried Tomato Walnut PESTO

TOP 10 homemade Irish ST PATRICK's DAY food gifts

Honouring my IRISH friends
for a generous St. Patrick's Day Celebration.

photo source: Tina Rupp

On this celebratory occasion...

let's prepare some goodies from our kitchen.

If by chance...you missed the feature story on:

GREEN table for ST PATRICK's DAY and a PARADE on the side

...please click above for some great ideas...and a little something on St. Patrick's Parades too.

Now, again, all in the name of service to my fellow foodies...

I went ahead and picked some of the better selective

HOMEMADE FOOD GIFT ideas...

for your ST. PATRICK's Day celebration to come.

Again...as did the Valentine's Day homemade gifts...

put me into higher festive spirits...
so did this particular green brightness of cheer.

Here's what I dug up.
Hope it gives you a little nudge to inspire your own creativity.

Let the 'Luck of the IRISH' help you along successful moments in your kitchen.

TOP 10 homemade St. PATRICK's DAY

FOOD GIFT selections

From the super simple to the more advanced...

here is a compilation of a few of the BEST ST PATRICK's DAY PICKS.

' Sweet Green offerings '

Treats for the SWEET person(s) in your life

If you are planning to make a homemade gift for that special someone...

and slightly out of ideas...I'm here to help you get inspired.

With just a few ...

INGREDIENTS - FLAVOURS - CREATIVITY

...you'll have a wonderful homemade gift from the HEART.

Whether you decide to make your presentation ' Zen-like ', elegant or whimsical...

...your chosen recipient will be blessed with your very thoughtful gift.

The following treats were randomly chosen from searching

amongst some of the very best FOOD related sites .

They are truly delightful.

Choose amongst the easy to slightly more challenging...
they are all worth taking a look at.

Whether you have the chance to do these wonderful

packages this year or in the next few years...

it's always nice to have something to reference to.

I have selected amongst some of the best appreciated recipes on the net.

As for myself...
I'll not only be using these as reference points...

I'll be surely using them as a starting points in

transforming these ideas in my very own personal way.

***

So, without further ado...here are your...

Top 10 homemade food ST PATRICK'S DAY gifts

by convenient categorization.

If you have a chance to try them before I do...

please don't hesitate to share your results.

MATCHA ALMOND

génoise layer cake

(Level of difficulty: intermediate)

Pistachio Pudding Cake
(Level of difficulty: easy to intermediate)

Note: Too many recipes available to just pick one…therefore, I recommend that you search engine it ;o)

Pistachio Pudding Cake
...another original version
(Level of difficulty: intermediate)

Note: Too many recipes available to just pick one…therefore, I recommend that you search engine it ;o)

Key Lime Cake
(Level of difficulty: easy to intermediate)

MATCHA biscotti
(Level of difficulty: intermediate)

Chocolate-Peppermint
Shortbread Cookies
(Level of difficulty: easy)

Pistachio Lime
Shamrock cookies
(Level of difficulty: easy)

St Patty's day
Chocolate Cupcakes
(Level of difficulty: easy)

Note: Too many recipes available to just pick one…therefore, I recommend that you search engine it ;o)

KIWI-LIME PIE
(Level of difficulty: easy)

Note: Too many recipes available to just pick one…therefore, I recommend that you search engine it ;o)

Pistachio Macaron
(Level of difficulty: advanced)

Hope these Top 10 homemade
St Patrick's FOOD GIFT ideas served to inspire you.

May the luck of the Irish guide you well in your kitchen.

Flavourful wishes,

Foodessa

Please Note:

Some of these IMAGES and PHOTOS were randomly borrowed from a few UNKNOWN and PROPERLY TRACEABLE owners. If you are the original artist...please notify me so that I can quickly and appropriately credit

you concerning your work. Thank you.