Text 33656, 90 rader
Skriven 2015-11-26 02:25:08 av MICHAEL LOO (1:123/140)
Ärende: how I'm spending 1/3/16 559
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So I was blindsided by Annie, who volunteered me
without my knowledge as a prize at an auction 
for the ASPCA. I'm a pretty good sport about 
such things, but the stuff she's having me make
is not me at all. To wit (typos and such theirs):

14th Sweet Temptations

Live Auction Item #4
New Year's Feast for Eight
at Ann Kline's Vallamont Home
Sunday, January 3rd

This mid-day meal will be prepared and served by Ann
Kline and Herdic House Visiting Chef Michael Loo

Includes: Wine, Cocktails & Champagne

Donated by: Ann Kline and Michael Loo

Item #4 Menu
Appetizer - Frittata bites with Chard, Sausage and Feta
First Course - Grilled Shrimp with Lemongrass and Chilies
Soup - Winter Vegetable Soup
Main Course - Ginger Steak, Pan-Roasted Chicken with Orange
Brandy Sauce and Spice Rubbed Lamb served with Coconut Rice
Dessert - English Triffle
Includes: Wine, Cocktails & Champagne

I've not made any of the main dishes but discover that
someone found them off the Internet and must have
decided with Annie that they would go well; I had no
idea what frittata bites were all about, and having
to work with a couple of my least favorite foods will
be great fun I'm sure (my mother tried to grow Swiss
chard once, but I lawnmowed it down, pleading poor
vision). Part of me hopes it earns a thousand bucks
for the little doggies and kitties; part of me hopes
it doesn't get any bids at all. English triffle indeed!

Frittata Bites with Chard, Sausage, and Feta
categories: pork, cheese, starter, eggs
Yield: 20

Nonstick vegetable oil spray
12 oz Swiss chard, stems and center ribs removed
1 Tb olive oil
1 c chopped onion
8 oz mild Italian sausage without casings, 
- broken into 1" pieces
8 lg eggs
1/4 c heavy whipping cream
1/2 ts salt
1/2 ts freshly ground black pepper
1 c crumbled feta cheese (about 4 1/2 oz)
Fresh Italian parsley leaves

Preheat oven to 325F. Spray 8 x 8 x 2" glass baking dish with 
nonstick spray. Bring large pot of salted water to boil. Add 
chard and cook just until wilted, about 2 min. Drain. Finely 
chop chard, then place in kitchen towel and squeeze dry. Set 
chard aside.

Heat oil in large nonstick skillet over medium-high heat. Add 
onion to skillet and saute until soft, 4 to 5 min. Add sausage 
and saute until brown and cooked through, breaking up with fork, 
5 to 7 min. Remove from heat and cool.

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add 
chard and cooled sausage mixture, then feta; stir to blend. 
Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 min. Transfer dish 
to rack and cool 15 to 20 min. Place platter atop dish with 
frittata. Using oven mitts, hold baking dish and platter 
firmly together and invert frittata onto platter; place 
another platter atop frittata and invert again so that 
frittata is right side up. Cut frittata into 20 pieces. 
DO AHEAD: Can be made 1 day ahead. Place frittata pieces on 
rimmed baking sheet. Cover and chill. Rewarm in 325F oven 
until heated through, about 10 min.

Transfer frittata pieces to platter. Garnish each piece with 
parsley; serve warm or at room temperature. 

M will make this only under protest.

Tori Ritchie, Bon Appetit June 2010
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