Monthly Archives: June 2010

Lazy Blogging Compromise

In order to have a blog worth reading, you need to have content.  Blog content is always more fun, especially if it’s a food blog if there are pictures.  If I wait to post until I have pictures to accompany my recipes, however, I’ll never post.

Thus it comes down to the “to post or not to post” dilemma.  The lazy compromise I’ve decided is that I will begin by posting my “tried and true” recipes, and perhaps some ones I’ve made recently but have been too lazy/forgetful to take pictures of the process or finished product.

I promise that I will at least get into a consistent blogging groove (at least once per week and as many as 3x or more per week) and that I will strive to also get into a consistent blogging with pictures groove.

Thank you for tuning in and understanding.


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Filed under Blogging

Chicory and Mizuna Frittata

Frittatas 50 Ways Series

I’m currently on a Frittata kick.  They’re the lazy man’s quiche and the untalented chef’s quick fancy omelet rival.  All you need is a stove top, broiler, and cast iron skillet to make the magic happen.  I could never get the omelet fold-over correct and several times had semi-raw egg soup filled omelets.  As the basic frittata without fail always looks sexy and is nearly foolproof I’m going to have a whole series of different incarnations.

This frittata was made with contents of my CSA farm share compliments of Parker Farm in Lunenburg MA.  For week one’s drop off I was supplied with 8 heads of leafy greens and have been searching for ways to use them up.


  • 1/4 head of curly chicory
  • large bunch of mizuna
  • 5 eggs
  • 6 garlic cloves, thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • Garlic Powder
  • Milk
  • Parmesan cheese (optional)


  1. Set medium to large size (5″-8″) cast iron pan on stove top on low heat.
  2. Toss some olive oil into pan (like 1-2 tablespoons)
  3. Slice garlic cloves and set aside.
  4. Wash and chop chicory and mizuna.
  5. Add garlic to hot oil, cook until fragrant.
  6. Add chopped greens to pan and turn heat up towards medium-high.  Cook down greens until wilted.  My temp was just right that I didn’t have to strain off excess liquid.  If your wilted greens are swimming, pour off excess water before the next steps.
  7. While greens are cooking, whisk together eggs and milk.
  8. Spread cooked greens evenly along bottom of pan and sprinkle with spices. Reduce heat back to medium-low.
  9. Pour egg mixture evenly over the greens in the pan.  Use a fork to evenly distribute the egg mixture. Cook for several minutes until at least half way firmed up.
  10. Put the skillet under the broiler and cook until eggs are fully set and top is a beautiful brown color.  I added a sprinkle of parmesan cheese to the top of my eggs before setting everything under the broiler.

Cut into wedges to serve.  Serves 3-4.

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Filed under Breakfast, Main Dish

Cumin-licious Salad Dressing

This is a yummy dressing that works well on a bed of mixed leafy greens and perfect for those in love with cumin.


  • 1/2 cup milk
  • 3/4 cup plain yogurt
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon ground chile or chile powder
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • salt to taste
  • 1/4 onion finely minced


  1. Whisk together the milk and yogurt in a jar or bowl.
  2. Add the spices and whisk until blended.
  3. Mix in the finely diced onion.

Use immediately or let sit in the refrigerator for at least an hour to enhance the flavors

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Filed under Salad