You guys, I’m really
excited.
Sure, I have a lot to
be excited about. My good friends are getting married this weekend. Josh, my
youngest brother is graduating from UCLA on Thursday. But the thing that I am
most excited about is the fact that I don’t have to get on an airplane for at
least six weeks.
As much as I love to
travel, I do not love to fly. When I was a kid, I loved when there was
turbulance and the excitement of airplane snacks and sodas.
But now, now I dread
everything from the lines, to the slightest bump in the air, to the boredom.
Seriously, there is
nothing worse than finishing all your reading materials on the plane and having
no entertainment system. Especially when you still have hours to go.
For six weeks, I get
to be on solid ground. I plan on spending most of those six weeks in and around
the kitchen.
I started out with
something I miss a lot when I’m on the road. Breakfast, for dinner. I like to mix it up.
You will need…
3 slices thick cut
bacon, diced
1 tablespoons olive
oil
1 large shallot,
thinly sliced
1 hot red chile (spice
level of your choice), seeded and finely chopped
1 tablespoon yellow
mustard seeds
1 pound young spring
greens (dandelion greens, kale, spinach mustard greens), sliced into ribbons
1 tablespoon white
wine vinegar
8 large eggs, beaten
¾ cup Manchego cheese,
grated
2 tablespoons canola
oil
Salt and pepper to
taste
In a large oven safe,
nonstick skillet cook the bacon in the olive oil over moderate heat stirring
until golden brown.
When the bacon is
golden brown, add in the shallots, chile and mustard seeds.
Add in the greens and
vinegar, season with salt and pepper and cook, stirring frequently until
tender. About 5 minutes.
Set the greens aside
to cool.
Preheat the broiler of
your oven.
Whisk together the
cheese and the eggs together and season with salt and pepper.
When the greens have
cooled, whisk them into the eggs.
In the same skillet
you used earlier, heat the oil over medium high heat.
When the oil is hot,
add in the eggs, creating an even layer of eggs in the pan.
Cook the eggs until
they are lightly browned and set on the bottom. About 3 minutes.
Broil the eggs for 1
to 2 minutes, just until the eggs are set and lightly browned on top.
Slice and serve hot.
Love and Beer Floats
Angela
Spring Greens and Manchego Frittata
3 slices thick cut
bacon, diced
1 tablespoons olive
oil
1 large shallot,
thinly sliced
1 hot red chile (spice
level of your choice), seeded and finely chopped
1 tablespoon yellow
mustard seeds
1 pound young spring
greens (dandelion greens, kale, spinach mustard greens)
1 tablespoon white
wine vinegar
8 large eggs, beaten
¾ cup Manchego cheese,
grated
2 tablespoons canola
oil
Salt and pepper to
taste
In a large oven safe,
nonstick skillet cook the bacon in the olive oil over moderate heat stirring
until golden brown.
When the bacon is
golden brown, add in the shallots, chile and mustard seeds.
Add in the greens and
vinegar, season with salt and pepper and cook, stirring frequently until
tender. About 5 minutes.
Set the greens aside
to cool.
Preheat the broiler of
your oven.
Whisk together the
cheese and the eggs together and season with salt and pepper.
When the greens have
cooled, whisk them into the eggs.
In the same skillet
you used earlier, heat the oil over medium high heat.
When the oil is hot,
add in the eggs, creating an even layer of eggs in the pan. Cook the eggs until
they are lightly browned and set on the bottom. About 3 minutes.
Broil the eggs for 1
to 2 minutes, just until the eggs are set and lightly browned on top.
Slice and serve hot.
