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
I love peas and this dish is a favorite of mine. Featuring cipollini onions it makes a beautiful presentation.
INGREDIENTS
1 Cup Peeled Cipollini Onions (8 Ounces)
1/2 Cup Butter
1/4 Cup Water
1 Teaspoon Kosher Salt
2 Teaspoons Chopped Basil
2 Teaspoons Chopped Cilantro
1/4 Teaspoon Freshly Ground Pepper
2 Packages Organic Frozen Peas (10 Ounces Each) Thawed
2 Cups Shredded Cabbage
In a medium size pot bring 6 cups of water to a boil. Add the peeled cipollini onions and cook for only 3 minutes. Drain and rinse in cold water. Set aside. In the same pot melt the butter over a low heat. Add the cipollini onions, water, kosher salt, basil, cilantro and pepper. Stir and cook for 2 minutes. Add the thawed peas and the shredded cabbage. Give a good stir and cook for 10 minutes over a medium heat. Remove from the heat and transfer to a serving bowl. Serve warm. Serves 6
Hint: I sometimes like to cheat and buy pre-peeled cipollini onions. Sometimes a gal just gets a bit lazy!
My Cherry Scones will make your kitchen smell of summer. Make sure to eat these scones warm and with a good butter. Using cream instead of shortening makes the scones extra-tender and flaky.
INGREDIENTS
2 1/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
1/3 Cup Butter (Cut Up)
2 Beaten Eggs
3/4 Cup Whipping Cream
1 Cup Dried Cherries
1/4 Cup Milk (For Brushing Tops)
1/4 Cups Sugar (For Sprinkling Tops)
Preheat your oven to 400º F. In a small size bowl add the dried cherries and enough boiling water over the cherries to cover. Let stand for 5 minutes. In a large size bowl combine the flour, sugar, kosher salt and baking powder. Cut in the butter until the mixture looks like coarse crumbs. Make a well in the center of the flour and set aside. In a medium size bowl combine the eggs and whipping cream. Drain the cherries. Add the egg mixture to the flour mixture all at once. Add the cherries. Use a fork to stir just until moistened. Turn the dough out onto a lightly floured surface and knead the dough by folding and pressing it until the dough is almost smooth (about 10 times). Divide the dough in half and roll out each dough half into a circle. Cut each circle into six wedges. Place the dough wedges 2 inches apart on a parchment paper lined baking sheet. Brush the wedges with milk and sprinkle with sugar. Place in the oven and bake for 15 minutes or until golden. Remove from the oven and let cool for 5 minutes on the baking sheet. Remove and transfer to a serving plate. Serve warm. Makes about 12 scones.
Park Avenue Peanut Butter & Jelly Cupcakes
I came up with this recipe while walking on Park Avenue two weeks ago. If you’re a fan of the humble PB&J then you’ll be a fan of these unique cupcakes. Most recipes have you piping in the peanut butter and jelly. You could even serve these cupcakes for breakfast.
INGREDIENTS
3/4 Cup Softened Butter
3 Room Temperature Eggs
2 1/2 Cups Unbleached Flour
2 1/2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1 3/4 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
1 1/4 Cups Milk
1 Cup Creamy Peanut Butter
2 Cups Strawberry Jam
1/2 Cup Peanut Halves For Garnish
Preheat your oven to 350º F. Line 1 large muffin tin with large muffin liners or the special parchment paper liners. Set aside. Allow the butter and eggs to stand at room temperature for 30 minutes. In a medium size bowl stir together the flour, baking powder and kosher salt. Set aside. In a large size bowl beat the butter with an electric mixer on medium speed for 30 seconds. Gradually add the sugar while continuing to beat on medium speed. Add the eggs one at a time. Beat well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Beat on low speed after each addition just until combined. Pour the batter into the muffin cup just so it reaches 1/2 of the way up the muffin cup. Place 1 Teaspoon of the creamy peanut butter on top of the batter in the muffin cup. Then add 2 teaspoons of the strawberry jam on top of the peanut butter. Finish pouring the rest of the batter in the muffin cup (about 3/4 of the way to the top). Continue until the entire muffin cups are filled the same way. Place into the oven and bake for 20 to 25 minutes. Remember that all ovens heat differently so make sure to check at 20 minutes. Remove from the oven and garnish the tops with the peanut halves. Let the cupcakes cool in the pan on wire racks for 15 minutes. Remove from the pan and place the cupcakes on the wire racks to cool completely. Transfer to a serving platter. Makes 12 large cupcakes.
If you’re an okra lover then you’re going to love Smoked Okra. The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.
INGREDIENTS
24 Okra
1 Cup White Vinegar
1 Tablespoon Sugar
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Smoked Paprika
1/2 Teaspoon Whole Mustard Seeds
1/2 Teaspoon Whole Peppercorns
1 Teaspoon Cayenne Pepper
2 Minced Garlic Cloves
3 Whole Dried Chile Peppers
Wash and dry a very large glass jar. Wash the okra and remove any of the prickly parts that are on the okra tops. Place the okra into the jar along with the dried chili peppers. You will probably need to pack the okra into the jar. Set aside. In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves. Whisk the ingredients in the pan to combine well. Bring to a boil and then let the mixture boil for 2 minutes. Remove from the heat and carefully pour the vinegar mixture into the okra filled jar. Add water to fill to the top of the jar. Put the lid on the jar and let sit on the counter until it comes to room temperature. Place into the refrigerator and let sit for 1 week before eating. These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.