Text 29078, 94 rader
Skriven 2009-09-25 14:15:42 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Economic Lesson
=======================
-=> JIM WELLER wrote to GLEN JAMIESON <=-

JW> She whipped up a nice three egg omelette...
JW> flawless.

GJ> "Be nice to geezers!" day?

JW> Must have been.

JW> She did have an angle, actually. She owes Roslind $30 for a
JW> Halloween costume and is hoping she'll forget it. She tried to
JW> charge me restaurant prices for that breakfast! She wanted "fo' dolla
JW> fidy". I told her the gross might be $4.50 but the cost of supplies,
JW> provide by me, was $1.50 and rental of the equipment and kitchen was
JW> another $1.50 and allowed her $1.50 credit towards her debt.

Should have nicked her half the "profit" for the lesson in economics of
the restaurant bidness.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Arugula & Tomato Frittata
 Categories: Greens, Vegetables, Eggs
      Yield: 6 servings

     10 lg Eggs
    1/4 c  Cream
           Kosher salt & Fresh pepper
      1    Heaping cup 1/2" cubed
           - day-old sweet batard; with
           - most of the crust removed
           - before chopping *
           +=OR=+
      1    Heaping cup 1/2" cubed
           - day-old Italian bread;with
           - most of the crust removed
           - before chopping *
      1 tb Olive oil
      1 c  Small-diced onion
      1 bn Arugula; thick stems removed
           - leaves rough chopped
      1 tb Butter
      1    Heaping cup cherry tomatoes;
           - stemmed

  This was adapted from a favorite recipe from "Lidia's Italian-American
  Kitchen," by Italian cooking authority Lidia Bastianich.

  Heat the olive oil in a 10-inch ovenproof nonstick or cast-iron
  skillet over medium heat. Add the onion and saute for 2-3 minutes,
  then stir in the arugula leaves a little at a time until wilted, then
  saute until any stems are mostly tender, 3 minutes. Season vegetables
  well with salt and pepper to taste.

  While still on medium heat, add the butter and stir around until
  foamy, then add the egg mixture and spread out the bread cubes and
  vegetables evenly, then dot the top with the cherry tomatoes, pushing
  down any that aren't mostly submerged in the egg mixture. Let the
  frittata brown on the bottom for 5 minutes. It should bubble lightly
  in only a few places.

  Place in the oven and cook until almost completely set with just a
  little liquid on top, 20 minutes. Increase heat to broil and place on
  a rack a few inches under the broiler until browned and puffy, about 5
  minutes.

  Slide a thin spatula around the sides of the frittata and gently under
  the bottom, then slide out onto a large plate. Serve right away or at
  room temperature.

  Serves 6

  * Note: If you don't have stale bread, toast bread cubes in a 300°
  oven until slightly dry, about 10 minutes.

  URL: http://sfgate.com

  MM Format by Dave Drum - 10 April 2009

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider



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