Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() One of the many recipes that are tagged for trying in my cookbook, "Lidia's Italy," by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, is the recipe frittata with asparagus and scallions. I prepared this dish on Tuesday evening as my other supper suggestions were turned down by my husband. As we just came off the holidays, which included some rich foods, this dish seemed like a good compromise.
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![]() The end of the holiday shopping season is almost at hand. I've been making lists and making sure I get things done on time and what needs to go my daughter's on Sunday. Since I had yesterday off, I accomplished some preparations for Christmas dinner. I made my daughter's favorite cookie, Italian sesame seed. It made a nice small batch of cookies that I'll share with her. Today I hope to make a batch of cocoa snowflakes cookies. They are a rich, fudgy, chocolately cookie that is to die for! ![]() What a beautiful Wednesday! I went to the gym this morning to stretch out my back. Luckily I'm not working today and can take advantage of some "me time." Every once in a while, I like to have pancakes. It's not something I normally make when I get up, which can be between 5 and 5:30 a.m. So today, after the gym, I thought I would make some pumpkin walnut flapjacks. I came across this recipe on the website Epicurious.com, which stores recipes from Gourmet Magazine, Buon Appétit and other sources. This recipe appeared in the October 2003 issue of Buon Appétit magazine. It most likely came from their column where readers request recipes from restaurants, bakeries etc. This recipe is from Mirror Lake Inn in Lake Placid, NY. ![]() I received a text message from my daughter the other evening that a friend of her and her husband's needed my waffle recipe. It seems that when he makes his waffles, the waffle is splitting when he opens the machine. It just so happened that I had buttermilk in the refrigerator and to save this poor guy from having to have unsightly waffles, I made waffles for breakfast this morning. ![]() Update September 6th - This recipe from William-Sonoma was developed for a specific type of pan. When make I frittata's, I would cook the eggs and let them set a few minutes. Using a rubber spatula, I begin lifting the edges so as to the the raw egg mixture fills in under the cooked eggs. When I have just about all the raw egg under the setting frittata, I cover the pan to let then frittata finish cooking. I also put the frittata under the broil to ensure the eggs have cooked thoroughly. As I mentioned previously in this blog, our dog Daisy, is up before the sun is up these morning s. As much as I would like an omelette for breakfast, I need a cup of coffee to make anything more involved than oatmeal. With still more heirloom grape tomatoes left from my son, I wanted to use up the tomatoes before they spoiled. With summer winding down, I decided on another frittata using my some of my favorite ingredients would be delicious this morning. ![]() My son had a second harvest of grape size heirloom tomatoes. With this latest quart size bowl he gave me, I was a bit stumped has to what to make with them. As I had to work until closing Saturday night, again I needed something quick and easy to prepare. Searching through my folder of breakfast recipes, I came across one for a frittata from Gourmet Magazine, May 2001. The recipe, Tomato, Garlic and Potato Frittata sounded appealing for supper. I was also able to utilize the abundance of basil growing in my garden. ![]() I was home today and feeling kind of ambitious. I wanted to make something, but didn't know what. As I have to work tomorrow during the day, I thought I would surprise my co-workers with some muffins. The recipe is from a book, Muffins that my son gave me for Mother's Day back in 1989. I could tell that I use to make this a lot from the stains on the page. Another recipe that I have made from this book is Apple Streusel and I've also tried making English muffins. ![]() I have been craving red velvet cake. Perhaps I'm too lazy to go to a store to purchase it in cupcake form, but I had another idea in which to get my fix. Red Velvet Pancakes! In the December 2012 issue of Southern Living Magazine they gave recipes for some really fabulous pancakes such as German Chocolate, Carrot Cake, Caramel Cake, Hummingbird, Red Velvet and Italian Cream. The Red Velvet are to die for! |
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