Frittatas are much like a quiche without a crust. They are great as an appetizer, light lunch or a bit more substantial course when served with a side of your favorite veggie or salad greens. Goat’s cheese adds a tangy note the freshness of new season asparagus.
A Galette is the French culinary term for a round open-faced pie. Galettes can be made with shortcrust dough or puff pastry, savory or sweet. Its attractive rustic look and simplicity make it a great choice for a light lunch or dinner. In order to speed up the preparation, I use a ready made pastry dough for this recipe.
A very versatile recipe. Frittatas are perfect for a Sunday brunch, a lunch with a salad or a quick answer to “what’s for dinner?”. Any frittata leftovers? What about a sandwich next day?
Frittatas are good at any time of the day. A delicious vegetarian recipe for a savory breakfast, lunch or dinner. What’s not to like about it?
Roasted broccoli, ham and cheese team up in this quiche. A great way to use leftover ham. A ready made pie crust comes in handy when you are short of time and energy.
Crispy outside and creamy inside. Delicious as a side dish or served “solo” with a choice of topping. Whatever strikes your fancy.
A delicious strudel which does not demand a lot of preparation if you have store-bought puff pastry on hand. Easy to make and perfect for entertaining.
A Dutch baby, also known as a German pancake, a Bismarck, or a Dutch puff is a large American popover recipe. Unlike a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no baking powder.
This recipe uses chicken, smoked ham or chorizos (optional), onions, green and red peppers, peas and black olives. A favorite recipe from Galicia, the Northwestern corner of Spain.
The herbaceous and slightly bitter kale, chorizos and Spanish smoked paprika give this frittata a savory spin. Side it with a green salad for a light lunch or dinner or as a new version of the egg and ham sandwich. An enticing recipe!
One of the most popular dishes in Greece. It can be a vegetarian main course or cut into smaller squares as an appetizer or a side dish.
Eggs taste great when mixed with a variety of ingredients. Here, prosciutto, roasted cauliflower, and Parmesan complement each other in a satisfying frittata. Cut into squares and served cold, they are a perfect choice for a tapas night or as summer party hors-d’oeuvre.
These turkey parcels make a nice lunch paired with a green salad or as a pic-nic take along.
Empanadas, also called Empanadillas (the diminutive), are one of my favorite finger foods and have a sure presence in my parties. They are found all over Spain and in the Americas.
Leftover mashed potatoes can still be trilling if shaped in cakes. The addition of arugula peppery flavor adds quite an interesting note to this old favorite.
Onion tart is a traditional dish in Alsace, Germany as well as northern Switzerland. It uses a salty, smoky ham known as Speck.
This delicate souffle called Uova Zuccate is a specialty from the Lombardy region in Italy. A savory fall dish, perfect for vegetarians.
It’s a great combination, creamy chicken with leeks perked with pancetta in a crusty pie.
Tortilla de Legumbres, a variation of the popular Torta de Patatas, a staple in many Spanish households. Cut into 2 x 3 inch (5-7 cm) rectangles it is also a tapas dish.
Spinach and Feta Cheese combine well and the anchovies give this dish an extra subtle flavor.
Heat 1 tablespoon olive oil over medium-high heat in a saucepan. Reduce heat to medium. Add leeks, 1 tablespoon of water and salt to the saucepan. Cook leeks, until they are limp, about 8-10 minutes, or until most of the liquid has evaporated. Transfer leeks to a mixing bowl.
Omelette aux Poivrons et Tomates, the Provençal version of a popular dish in the Mediterranean region: light, healthy and easy to prepare.
My recipe comes from Toulon and adds anchovies for an extra kick. This turns a rather mild dish into a wonderful light lunch choice, which can be accompanied by a simple green salad.
This recipe for a light and crisp tart is easy to make and the right choice for spring, when fresh asparagus is sold in the markets. A good quality ready-made puff pastry gets the job done rather quickly.
A savory tart loaded with enough garlic to ward off the most stubborn of vampires. But no worries, caramelizing garlic brings out its natural sweetness and reduces its pungency. Hard goat cheese is not easy to find in the US, and after many trials and tarts, my best choice is to substitute hard goat cheese for Pecorino Romano.
A modern twist on a traditional beef pie, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar.
Steamed cauliflower? No, thank you. Raw as part of a salad bar? Whoever came up with this idea? Cauliflower’s bland taste had no attraction to me until being served a cauliflower frittata in a Turkish hole in the wall restaurant in Berlin’s funky Kreuzberg district.
It happens once in a while that I have either just run out of ideas what to do for dinner or simply “today is not my cooking day”. Well, it doesn’t help much. Everybody is hungry. A look in the fridge and the answer comes almost immediately, a frittata recipe. Quick and easy and with a salad on the side always a winner, hot or cold.
An elegant recipe, an attractive choice for a brunch or light lunch. The tangy, earthy …
Think of this pie recipe as a spin on the ubiquitous Croque Monsieur sandwich. Incredibly easy to make. Serve with a salad on the side. Delicious comfort food at its best. I take it on road trips or picnics and it never lasts long.