Tiny New York Kitchen™

Camille's Smoked Salmon Frittata

Victoria and Camille have been cooking together almost from the moment Camille was born.  Camille’s tiny hands broke eggs for cakes, stirred frosting and of course licked the beaters.  Victoria couldn’t keep Camille out of the kitchen so she purchased a little lightweight stool for her to stand on in order to reach the counters.  Because Camille has been cooking for over 20 years she has become an expert in coming up with her own recipes and cooking ideas.  She loves to cook for family and friends alike and I must admit her Banana Bread is out of this world.  Here is Camille’s Smoked Salmon Frittata that she concocted last night.  It was delicious and naturally there are no leftovers.  Give her frittata a try for dinner, lunch or breakfast.  It’s nice having a multi-meal dish at your fingertips.

INGREDIENTS

1 Diced Medium Onion

1 Tablespoon Butter

12 Fresh Eggs

1 Cup Milk

1/2 Cup Feta Cheese

1/2 Cup Cheddar Cheese

1/4 Cup Sliced Mushrooms

1 Cup Spinach

3/4 Cup Smoked Salmon

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350º F.  In a medium size ovenproof skillet sauté the onions and butter for about 5 minutes over a medium heat.  You will want the onions to be translucent. Turn off the heat and let the onions rest.  In a large size bowl add all of the eggs.  Whisk until well combined.  Add the milk, cheese, mushrooms, spinach, salmon and pepper.  If you want to add salt you can, but I chose not to because the salmon is already salty.  Mix everything together in the bowl and then pour everything over the onions that have been resting in the pan.  Place in the oven and bake for 50 minutes until lightly browned and a knife comes out clean.  Remove from the oven.  Serve directly from the skillet and enjoy. If you’re serving this dish for dinner you could top with sliced avocado.  Serves 8

Gluten Free Bakeries Are Popping Up All Over The Place Here In NYC

Red Pepper & Cucumber Salad

Summer is here and I tend to want to eat a bit lighter during these warm months.  Here is a good side salad.  If you want to make it a main meal then add sautéed chicken, shrimp or tofu.

INGREDIENTS

1 Garlic Clove

1 Diced Large Shallot

1 Seeded and Diced Jalapeno Pepper

4 Tablespoons Freshly Squeezed Lime Juice

1/2 Cup Olive Oil

1 Large Seeded and Diced Red Pepper

1 Large Peeled and Diced Cucumber

1/2 Cup Chopped Cilantro

3 Sliced Ripe Avocados

1/2 Teaspoon Kosher Salt

Pound the garlic clove to a smooth paste.  Place the garlic, shallot, jalapeno, kosher salt and lime juice into a small size bowl.  Let sit for 10 minutes.  Add 1/2 cup olive oil and stir to combine.  Place the red pepper, cucumber and chopped cilantro into a medium size bowl.  Pour half of the garlic vinaigrette into the bowl of red pepper mixture.  Stir to combine well.  Arrange the sliced avocado on a serving platter and pour the remaining garlic vinaigrette evenly over the top of the avocado.  Spoon the red pepper mixture on and around the avocado.  Serve immediately.  Serves 4 as a side salad or 2 as a main dish.

Tip: When seeding a jalapeno, lay the pepper on its side on a cutting board.  Use a sharp knife and cut just to the right of the stem and along one side of the pepper.  Remove just the flesh and not the seeds.  Rotate the pepper a quarter turn and then slice again.  Continue to turn and slice until you have four seedless slices.  Throw away the seeds and core.