As previously discussed here and here (and lots of other places, such is my love for this ingredient, but I’ll spare you a paragraph of back linking), I am a sucker for eggs morning, noon, and night.
And my current favorite iteration of not-for-breakfast eggs is the frittata. This is possibly because I am a lazy cook, and the frittata requires no stirring, scrambling, or flipping. Or perhaps it’s because it looks so gosh darn elegant, but is ridiculously simple to make (also pointing to the lazy chef syndrome).
You can also pack loads of veggies into a frittata, as I did the other day, for a quick and easy lunch for two. I grabbed the remaining odds and ends of that week’s vegetable bounty:
I sauteed them for a moment, and then in went the eggs:
It was finished off with less than a minute in the broiler, and then sprinkled with some most excellent goat cheese. Paired with leftover roasted rosemary potatoes, I had a simple, healthy, and pretty lunch prepared for my guest, in under 15 minutes.
And, really—what’s better than that?
This week, I have visions of a steamy summer evening dancing in my head. No, not that kind. The heat I’m talking about is generated by spice on the tongue, a tiny taste kick. Like the kind found in Brian of The Blue Hour’s Dark & Stormy, and Kerry of French Revolution’s Ginger Jam Shrimp (both pictured above).
I stumbled upon their blogs recently and am in love, as I know you’ll be too. Visit Kerry’s for French fare galore, and Brian’s for haunting images of food, friends, and the world as he sees it. And, give a listen to his midsummer mix, which would most certainly be playing in the background of this perfect, spicy summer evening.
Images via The Blue Hour and French Revolution, respectively.
I’m always on the lookout for easy, breezy summertime recipes. And what I find particularly alluring are guest-worthy summer desserts that smack of flavor and luxury, yet are simple to make. The very best kind of dessert (or anything), don’t you think?
Exactly like, for example, these wine soaked peaches I made the other day, as suggested by Alice Waters in a recent Glamour magazine interview. They couldn’t have been more simple: soak peeled, ripe peaches overnight in Moscato or Rosé (I went the Moscato route) and serve to happy, sun-warmed guests. Delicious.
