Monday, January 27, 2014


This frittata is a wonderful way to use those farm-fresh, free range eggs. This Williams-Sonoma recipe was a big dinner hit with the hubby. A couple of weeks later I made it for brunch guests, one who proclaimed,"This is something I'd order again at a restaurant." High praise indeed, especially considering that I had omitted the sausage, swapped out the kale for spinach, and completely forgot to add the ricotta. It was still delicious!


Here, kale and winter squash are incorporated into a colorful frittata that makes a great breakfast dish for a crowd. For a vegetarian version, omit the sausage.


1/2 small butternut squash, seeded, peeled and cut crosswise into 1/4-inch (6-mm) half moons

  • 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 12 eggs
  • 2 tsp. chopped fresh sage, plus more for garnish
  • 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
  • 1 cup (4 oz./125 g) finely grated pecorino romano cheese
  • 1/2 lb. (250 g) bulk sweet Italian sausage
  • 1 small yellow onion, diced
  • 1/2 bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm)
  • 1/2 cup (4 oz./125 g) ricotta cheese


Preheat an oven to 425ºF (220ºC). Line a baking sheet with aluminum foil.

In a bowl, toss the squash with 1 Tbs. of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet. Roast until the squash is tender, 20 to 30 minutes.

In a large bowl, whisk together the eggs, salt and pepper. Fold in the 2 tsp. sage, the 2 Tbs. parsley and the pecorino romano.

In the deep half of a large frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking up the large pieces, until well browned, about 8 minutes. Drain on paper towels.

In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper. Add the squash and sausage to the pan.

In the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.

Uncover the pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Dollop the top of the frittata with the ricotta cheese. Cover and cook until the eggs are set, 4 to 5 minutes.

Slide the frittata onto a cutting board and garnish with sage and parsley. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.

Sunday, January 26, 2014


This beautiful little lady is one of a…hmmm, what's the proper term for a bunch of chickens? Gaggle? No, that's geese…oh well, I'm sticking with "bunch." 

Anyway, this lovely hen and her girlfriends run free all day long, cooing and scratching with glee, at Sandbrook Meadow Farm in Sergeantsville, NJ. Best of all, they present us with deliciously healthy eggs.

Here's some egg-citing (sorry!) information that I hope eggs you on (sorry again!) in choosing the best quality eggs, courtesy of Twin Springs Farm, Asbury, NJ.

Did you know that washing eggs removes their protective cuticle, allowing bacteria and air in and thus requiring refrigeration? Unwashed, farm fresh eggs do not require refrigeration. How cool is that???

What does it mean if the egg white is cloudy? It means it's fresh! The white, or albumen of a very fresh egg contains dissolved carbon dioxide, which gives it a cloudy appearance. Some eggs have more; some less. As the egg ages, the carbon dioxide escapes and the white becomes more transparent. 

Chickens allowed to roam free produce eggs with rich, orange yolks. They're not only healthier, but taste better, too. (Most amazing is that my husband can taste the difference between free-range and conventional eggs). Best of all, when whipping up my Sunday morning omelet or frittata, I take comfort in  knowing that my eggs came from happy and healthy chickens. 

Can you hear the strains of "Born Free" yet?

Uh-oh, here I go dating myself again!

Happy eating,