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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Soufflé Omelet filled with Broccoli and Goat Cheese Sara's Weeknight Meals Season 9 Makes 2 servings Hands-on time: 15 minutes Total preparation time: 27 minutes Ingredients 1/2 pound cooked broccoli, coarsely chopped 3 ounces fresh goat cheese, crumbled Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 5 large eggs, separated 2 tablespoons all purpose flour Directions Preheat oven to 375° F. Toss the broccoli with the goat cheese and saltand pepper to taste. Heat the oil in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is hot and tilt the pan to coat the bottom with the oil; remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon saltand 1/4 teaspoon pepper until the mixture is thick and fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks. Stir one quarter of the whites into the yolks and then fold the remaining whites into the yolk mixture gently but thoroughly. Pour the eggmixture into the skillet, spreading it evenly. Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake theomelet in the middle of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through. ![]()
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![]() Earlier this year in the New York Time, Ali Slagle posted a recipe for French onion grilled cheese sandwiches. The recipe called for caramelized onions mixed with grated gruyère cheese. This sounded so good.
![]() Our daughter sometimes questions the amount of pasta my husband and I eat for dinner. When I was growing up, there was a neighbor next to my grandfather’s house who fed her family of five on one pound of pasta! Sadly, sometimes my husband and I can eat almost a pound. We are trying to be better at limiting our intake, but can I help it if what I make tastes so darn delicious. ![]() Recently I purchased a bunch of beautiful New Jersey red beets at Delicious Orchards. I would normal just cook until tender and dress with oil and vinegar. However, I wanted to dress them a bit more. I found on my New York Times cooking app a recipe by Julia Moskin for Marinated Beet Salad with Whipped Goat Cheese, yum! The beets are marinated with shallots, olive oil, sweet vinegar such as Barolo, balsamic or sherry. I happened to have some Carter and Cavero sherry vinegar on hand and used that. The goat cheese is creamed with a bit of olive oil, milk or heavy cream (I had heavy cream), white wine vinegar and seasoned with salt and pepper. ![]() Several weeks ago, my husband and I visited some friends of his in Delaware. Many years ago, my husband worked for this family when they had a potato and grain farm in Freehold, NJ. As housing developments began to encroach the farm and the third generation wanted to continue farming, the farm was sold and the operation moved to Townsend, Delaware. ![]() For Easter this year we were a small group of four adults. Traditionally, our family likes ham for the holiday. Last year and this, I purchased a delicious spiral cut Wellshire Farms ham from Whole Foods for $3.99/lb. (prime member price). Although I selected the smallest ham I could find, there is still quite a bit leftover. What was one way I could re-purpose this ham? How about a quiche Lorraine, but low fat. I checked the internet and found a recipe by Joy Bauer, nutrition and health expert from NBC’s Today show. Her recipe replaces the normal quiche crust with frozen chopped spinach, shredded cheddar cheese, eggs and a bit of Parmesan cheese. The filling uses eggs, egg whites, reduced fat milk and reduced fat Swiss cheese. I did skew the fat by using some of the spiral ham from Easter in lieu of turkey bacon. ![]() Last Friday I was in the mood for another new supper option. In my freezer I had a container of blanched summer corn and in my refrigerator, the container of the blanching water from cooking the corn last summer. Periodically I checked the water over the winter to make sure it didn’t acquire an off smell or taste. I felt confident it was safe as it was boiled for blanching the corn. It was still good, so I proceeded with my idea of making a corn risotto. I found the recipe in the New York Times. ![]() Last year Buon Appétit Magazine selected Nonesuch in Oklahoma City as the best new restaurant for 2018. Most of us will not be traveling to Oklahoma City and it will be extremely difficult to secure one of the 20 seats that are available for their tasting menu. However, on January 5, 2019, the Wall Street Journal published an easy recipe from Nonesuch chefs Jeremy Wolfe and Colin Stringer for rib-eye steak with herb sauce and honey-roasted carrots. This recipe caught the eye of my husband and I was finally able to make it Saturday night. If you are looking for a good old-fashioned type butcher, with excellent quality meats, try Pastosa Ravioli in Manasquan. This is the second time I purchased a steak from them and it was outstanding. The rib-eye for 2 ($17.99/lb.) was worth every cent. Carrots were the main vegetable, but I also made an herb sauce of green beans, garlic, fresh parsley and basil. The vegetables came from Delicious Orchards in Colts Neck where I find their quality and display size to be exceptional. ![]() Do you still have the remnants of Thanksgiving leftovers in your refrigerator? Is the family tired of eating Turkey? Here’s a thought, Thanksgiving Leftovers Panini. A couple of years ago, I saw this recipe in the Williams-Sonoma catalogue before Thanksgiving. It’s a grilled sandwich that takes all of the Thanksgiving fixing’s and places them between two slices of bread. The recipe suggested rye bread, however, this time I opted for a loaf of pain de campagne from Whole Foods for our sandwiches the other night. |
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