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 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.
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.
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.