i forget how great frittatas are, they are a great place to use up a bunch of veggies.  they also are a great meal any time of the day and i love them as leftovers.

recipe follows

recipe

ingredients  (you can use whatever veggies you have on hand, well maybe not beets)

12 local eggs

2 Tbsp butter

1/2 cup heavy cream

salt and pepper

5 spring onions

a handful of end of season cherry tomatoes

1 bell pepper

1 jalapeno (optional)

6 cloves of garlic

1 summer squash

1/2 cup of locally made cheese

directions

-pre-heat oven to 400 degrees

-melt the butter in a 12 inch cast iron pan

-dice the peppers and summer squash and saute for 3 minutes

-add the garlic, tomatoes, and spring onions and saute for a minute or so

-beat the eggs and cream and add salt and pepper

-pour egg mixture over the vegetables, do not stir

-cook on medium high heat for about 3 minutes to cook the bottom a bit

-place the pan in the oven and cook for 15 minutes

-shred the cheese and sprinkle on frittata

-cook for another 5 minutes

-slice and serve along side some locally baked bread and arugula

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dating back to the civil war it has been a southern tradition to serve up a big meal on new years.  typically the meal consists of  greens, black eyed peas, cornbread, and a pork dish.

the black eyed peas are said to bring prosperity to the new year.  you can cook up any green available;  collards, turnips, dandelion, or lams quarters, as they greens represent money, and the cornbread is for gold.

click here to see how to make this simple “good luck” southern meal and my favorite cornbread recipe follows.

cornbread:

*pre-heat oven to 425 degrees

ingredients

1 cup unbleached, all purpose flour

1 cup cornmeal (or non instant grits for more texture)

1/2 tsp salt

3 tsp sugar

1 Tbsp fresh baking powder

2 farm fresh eggs, beaten

1 cup milk

1/4 cup oil

directions:

-mix all ingredients until combined, trying not to over mix

-pour into a greased pie tin or small cast iron pan (you can double recipe if you are using a large cast iron pan)

-place in oven and cook for about 25 minutes or until top is golden brown.

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last week georgia peaches started to ripen.  i made s quick trip to the country where you can find peach stands by the dozen.  i picked up a bucket of peaches that were picked earlier that morning and also walked through  thomas orchards to see the lovely trees displaying the season’s bounty.

my visit to the orchard inspired me to make a cobbler, the dessert of the south.  you can use whatever fruit is in season and serve it up with some fresh whipped cream or ice cream.  some make thier cobblers with a crumb topping, i prefer using a sweet biscuit topping.

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ingredients

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6 cups peeled and cored peaches

1/2 cup sugar

5 Tbsp unbleached flour

——

1 3/4 cups unbleached flour

6 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

6 Tbs butter or non-dairy butter-cold

1/2 cup milk or dairy-free milk

——-

2 Tbsp butter or non-dairy butter

2 Tbsp sugar

1/2 tsp cardamon

directions

-pre-heat the oven to 375 degrees

-peel and core the peaches and put into a cast iron frying pan

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-mix in the 1/2 cup sugar and 5 Tbsp flour…set aside

——

-mix together the flour, sugar, baking powder, salt

-add the cold butter and milk and stir until mixed

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-spoon the biscuit mixture over the peaches.

——

-brush the melted butter over the cobbler

-mix the sugar and cardamon together and sprinkle on top of the cobbler

-put into the oven and bake until the top browns, about 45-50 minutes

-cool for about 20 minutes and serve with fresh whipping cream or ice cream

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there is a lot of fresh citrus right now coming up from florida.  we are always thinking of new ways to cook with it.  this cake uses kumquats;  bite size  oranges that have a mild tartness to them.  the butter and sugar makes a caramel that disguises the natural tart flavor of the fruit and the kumquats make a great pattern in the cake.  did i mention that you don’t have to peel these little guys, they rinds are meant to be eaten.

ingredients:

topping

1 1/2  lbs kumquats, halved

1 Stick unsalted butter (if using salted omit salt)

3/4 c light brown sugar

3 Tbsp honey

1/2 tsp vanilla

1/2 tsp salt

cake

1 1/3 c flour

1 1/2 tsp baking powder

1/2 tsp cardamon

3/4 tsp salt

1 cup unsalted butter, softened (if using salted use less salt)

1 1/3 cup sugar

5 farm fresh eggs, room temperature

1 tsp vanilla

directions:

-heat oven to 325 degrees F

topping:

-Melt butter in a large cast iron pan on mild to medium heat, do not burn butter

-add brown sugar and stir until mixed

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-add vanilla, honey and salt, stir

the fun part….

-add fruit to caramel mixture flat side down, creating a design, i used as much fruit as i could fit

making batter…

-put softened butter and sugar in a large bowl and mix

-add eggs, one at a time and mix on high until fluffy

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-in a different bowl, sift together dry ingredients

-slowly, add to wet ingredients

-when mixed, add vanilly

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-carefully spoon or pour batter over kumquat design, taking caution to not disturb design

-when batter is gone smooth the batter making sure it is an even layer

-place cake in oven, preferably in the middle

-bake for 1 hour, as hard as this may be don’t peek (it disturbs the cakes chemistry)

-test the cake with a toothpick, making sure it is cooked in the middle

- take a butter knife and loosen edges along the pan so the sides do not stick

-put cake on a wire rack and let it cool for about 30  minutes

-Put a large platter or charger face down over cast iron pan and flip!

-place any fruit that may have stuck to pan on cake and serve.

****try adding dried lavender or rosewater to cake batter to mix it up a bit

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