Text 26582, 82 rader
Skriven 2012-06-27 21:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: selfish 848
===================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I can't say with any surety but the folk wisdom is, the colder
 JW> the better for, all kinds of shellfish.

 ML> I've sort of been under that impression as well, but
 ML> I've had shrimp from Florida, Thailand, Malaysia, and
 ML> Hawaii and crabs from Malaysia, Venezuela, and the
 ML> Philippines; some have been truly excellent. I prefer
 ML> North Atlantic oysters to Gulf ones, but I like the
 ML> Gulf ones at least as well as the Kumamotos from
 ML> Washington and British Columbia.

Crab may be the exception to the rule.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spinach And Feta Frittata
Categories: Eggs, Greek, Vegetables, Cheese
  Servings: 5

      2 TB olive oil
      1 md shallot, finely chopped
      1 md clove garlic, finely chopped
      5 oz baby spinach
      1 TB finely chopped fresh
    oregano
    Kosher salt and freshly
    ground black pepper
     10    eggs, beaten
    1/4 c  milk
    3/4 c  crumbled feta
    Sliced scallions

Spinach and feta are a classic Greek combination. Leftovers slapped
between two nice pieces of bread will make for a great brown bag
lunch. In a pinch, that block of spinach in your freezer will work
too. Just be sure to defrost it in the fridge overnight or in the
microwave a few minutes at a time.

Adjust oven rack to highest position and preheat broiler. Heat olive
oil in an 8 inch non-stick skillet over medium high heat, until
shimmering. Add shallot and cook until beginning to soften, about 3
minutes. Add garlic and continue to cook until softened, about 2
minutes longer. Add spinach and oregano and cook, tossing often
until spinach is fully wilted and any water released by the spinach
has cooked off, about 6 minutes total. Season to taste with salt and
pepper.

In a large bowl, beat eggs and milk with a whisk until incorporated.
Add feta and season with salt and pepper. Pour egg mixture over
spinach then gently stir with a spatula to release the spinach from
the bottom of the pan so that the eggs are in direct contact with
the surface of the pan.

Cook until eggs are almost totally set, about 12 minutes, reducing
heat if necessary to prevent burning. Place pan under the broiler
until the top is set as well, keeping a close eye on it so it does
not burn, about 2 minutes longer.

To release the frittata from the pan, loosen edges with a spatula.
Place a dinner plate over pan, and holding plate firmly flip the pan
over so the frittata releases onto the plate. Serve warm with toast
and sliced scallions.

Sydney Oland

  From: Serious Eats

MMMMM-------------------------------------------------


Cheers

YK Jim


... I Scored High On My Drug Test

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