zucchini + proscuitto frittata for two

frittata's are lovely for two
and even better for guests!

I can't imagine why, but frittatas call to me in spring.  Maybe it is the bright yellow 'eggy-ness' or the flecks of new veggies but I love to make them as the winter starts to thaw. Frittatas are the Italian version of the French omelette. In my mind, this Italian staple is less intimidating than its French cousin and better suited to entertaining.  They can be made in advance with a simple (not fussy) technique and served to your group, large or small, at room temperature.

Today, I made a small one with my 8" non-stick fry pan* for Jeff and me to share.  The quantities are a good beginning for changing up the veggies and cheese to suit the contents of your refrigerator.  Frittatas are a wonderful way to use up leftover veggies from the night before - think potatoes and squash, mushrooms and sausage, peppers and onions, etc.

Zucchini + Proscuitto Frittata (per due)
adapted from Italian Cooking for Beginners by Helene Siegel

Ingredients:

1 small to medium zucchini
3 thin slices of proscuitto
4 jumbo eggs (or 5 large)
1/4 c grated parmesan cheese (+ extra for garnish)
1 heaping T of chopped fresh parsley (+ extra for garnish)
freshly ground pepper
1/2 T butter, unsalted
evoo

* skillet needs to have an ovenproof handle

Tip:  You can make this in a larger fry pan for a group by doubling the ingredients.  Leftovers keep in the fridg and make a lovely lunch with a mixed green salad or a handful of arugula dressed with lemon juice.


Directions:

1. Trim the ends from your zucchini and coarsely grate.  I used a box grater but you can also use your food processor.  Slice the proscuitto into strips about 1" x 1/8".  (See pictures for a guide.  This helps for even distribution in your dish so that each bite has a little of the salty goodness!)

2. Beat the eggs in a bowl with a fork or whisk.  Incorporate the zucchini, proscuitto, cheese and parsley.  Season with pepper to taste - you won't need to add salt to this dish as the cheese and meat bring plenty!

3. Preheat the broiler in your oven and adjust the top rack (if needed) to rest about 6" below the heat source.  Warm your skillet* over medium-high heat; add the butter and a drizzle of evoo.  Swirl to coat the bottom.

4.  Pour the egg mixture into the pan and give it one minute to set the bottom.  (I did this for 2 minutes because I like a more crisp crust on my frittata - but then I also prefer my bacon almost burnt.  Try the one minute version your first time and adjust to your taste as you perfect your frittata making!) 

5.  Then lower the heat to medium-low and cook till the edges set but the center is still a bit runny - this took about 6 minutes in my small pan.  Give it 10-14 in a medium (10"?) skillet with an 8-egg mixture.

6. Just before I put the pan in the oven, I sprinkle about a T of parmesan cheese on top - more crispy crust!  Now slide it in, under the broiler.  Leave it for 1-2 minutes, until the top puffs up a bit and is golden brown.

7.  Remove and let it cool in the pan for about 5 minutes.  If you cut into it sooner, a little egg might run out, not critical.  To ease with removal, run a heatproof spatula around the edge to help loosen.  Invert onto a plate, cut into wedges and serve.

Enjoy!

love the course bits on the hand grater

a little much for our small dish -
gave a handful + a little cheese to
Lucy for breakfast (our Golden)

trimmed to one inch slices
then stacked and sliced thinly

the eggs only need a light hand, a fork will
do just as well as a whisk

just a little oil and butter,
(could use spray if on
restrictive diet)

coat the bottom - makes removal easy!

edges set, ready for the oven

puffed and golden after the broiler

Finis!

best bacon

Why is this the Best Bacon?

Is it because there is no grease spatter all over my stove top?  Is it because my family can put away an entire pound in one sitting?  Is it because my (not always in love with food-prep) husband makes it every weekend without a word or finger lifted from moi?  Perhaps a combination of all these things.

There is no better way to make bacon for a crowd than in the oven. No muss - no fuss. If you are not already preparing your bacon this way - you must try it!

Best Bacon

One package of center cut bacon
fits perfectly on a 12x17" sheet pan

from Mad Hungry
by Lucinda Scala Quinn

1 - Preheat the oven to 400 degrees.

2 - Lay bacon strips on a rimmed baking sheet, side-by-side.

3 - Bake 12-15 minutes for thin-cut, 15-18 for thick.

4 - Drain on paper towels or paper bags.

5 - If any slices are left over, cool and wrap in plastic wrap for future use.  (Can freeze in individual portions, say 2 slices)

Tip:  Even if you are horrified at the thought of consuming one pound of bacon - please don't make less than that at a time!  The leftovers are perfect for weekday breakfast sandwiches, burgers or for crumbling on top of your soup or salad.

my lonely piece of bacon!
- large quantities of bacon may be
best consummed by growing, active boys!

french toast

this morning's french toast

My formula for French toast ensures bread never goes to waste and gives you some flexibility to jazz it up when inspiration strikes.

Formula for French Toast


10-14 'bread slices'
5 eggs
1 c liquid (dairy, or dairy+)
1-2 t spice, flavoring
butter
syrup, sauce

Tips for Tweaking
breads (day-old/ slightly stale is best) My fave: thick slices of challah bread
also: raid your stale bread box! cinnamon raisin bread, sourdough, baguettes, rolls, etc.
liquid My fave: whole milk and juice from one orange (to = 1 c total)
also: buttermilk, half+half, eggnog or cut dairy to 2/3c and add 1/3 liquor (like Triple Sec)
spice My fave: 1 t cinnamon and zest from one orange
also: though cinnamon is classic, a little freshly ground nutmeg is nice, too
sauce My fave: VT maple syrup
but be inspired: check out the all the options when you google 'sauce for french toast' 

Today we made it this way ...

Kaiser's Eggnog French Toast

7 leftover Kaiser Rolls (from Super Bowl party)
5 eggs
1 c 'sugar cookie' eggnog
(left over from holidays, never opened, why does it take so long to expire?)
1 heaping t of cinnamon
dash of freshly ground nutmeg
butter
whipped cream
syrup

Directions:

1. Heat the griddle (or large frying pan).  Where especially thick, I trimmed the top crusts with a serrated knife.

this recipe had plenty of batter for 14 slices (7 rolls)
with a small amount to spare

2. Whisk the batter in a large bowl: eggs, eggnog, cinnamon and nutmeg.

3. Using tongs, dip each slice into the mixture, letting each side soak up some of the batter.

4. I like to lightly butter the griddle then brown the slices for about 3 minutes per side over medium heat.

Tip: My griddle fit 6-8 slices at a time and I kept the finished ones warm in the oven between batches.

5. Serve with whipped cream and syrup.  A little side of bacon and some fresh fruit made for a good start to a busy day.

Boys devoured.  No comment about eggnog flavor = Success!  Moral: Don't be afraid to try 'new' breads!  

homemade breakfast sausage

homemade breakfast sausage

Food confession: We are a 'breakfast meat' loving family.  Sausage links? Love 'em.  Canadian Bacon? Delish.  Bacon?  Worship.  Breakfast meats have a reoccurring role in weekend breakfasts but tonight they made an appearance in a little bit of kitchen theatre I like to call - 'Breakfast for Dinner'.  This tradition is often something I announce after a long day or maybe on a 'yes' day. (Shout out to Joy Kight in OH for introducing the Stumps to the glory and wonder of a good 'yes' day.)

'Breakfast for Dinner' - Always a hit!

'Breakfast for Dinner' always generates a lot of enthusiasm and often a few helping hands in the kitchen.  To round out strawberry smoothies, eggs and english muffins, I was scrambling for the oh, so important breakfast meat and found some ground pork defrosting in the fridge. (Thank you, Wooden Crate, for hooking us up with this local farm!)  Now, I've been wanting to try my own homemade sausage ever since my first breakfast at the Paramount on Beacon Hill.  If you're from Boston you'll know the Paramount. (If not - drag your favorite breakfast lover down to Charles Street and make plans to eat there soon!) Their turkey sausage is out of this world - and the prep is a little bit of food theatre in itself.

My men loved this recipe!  It was a big hit tonight and the four leftover patties are now in my freezer for a quick warm up in the microwave to tuck into breakfast sandwiches. This recipe is my own but you can find inspiration on the internet, too.

Homemade Breakfast Sausage

Ingredients:
1 garlic clove, minced
1/2 t fennel seed, crushed
(I used a knife to chop and mash; you could use a spice grinder.)
1 t paprika (sweet not smoked)
Dash of freshly ground nutmeg (or a pinch of nutmeg from a jar)
1 heaping t herbs de provence
(You could use italian seasoning, red pepper flakes for heat, or dried sage and thyme)
1 t black pepper, freshly ground
1 heaping t kosher salt
1 lb ground meat
(I used pork, turkey would be lovely, too.)
2 t vinegar
(I used apple cider, you could omit or use red wine vinegar, etc.)
1 egg white

Directions:

1. I combined all the dry spices in a bowl with a fork. (garlic - salt)

2.  Then I used my hands to incorporate all the spices with the pork, vinegar and egg white.  Refrigerate at least 15 minutes.  I imagine you could do this the night before and let the flavors meld.

3.  Put the meat mixture on a dish-washer safe cutting board.  I scored my into 8 sections.  Use your (impeccably clean) hands to make each section into a 2"+ patty.  To keep them uniform, I ended up with 10 patties.

4.  Coat a heated frying pan (I used cast iron.) with 2 t of canola or vegetable oil.  Cook each patty for 4 minutes per side.  I drain on paper towels to absorb any residual grease.

5. Voila!  Jeff likes to tuck his into an english muffin with eggs.  Tasty!

leftovers like these are like
money in the bank!

pumpkin muffins

Warm and cozy breakfast!

On our first snowy morning of the new year, I felt ambitious enough to bake these pumpkin muffins. We found this recipe on Smitten Kitchen - easy, moist and the cinnamon sugar topping makes them extra special! 

Pumpkin Muffins

Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

Ingredients 

1 cup canned solid-pack pumpkin (from a 15 ounce can)

1/3 cup vegetable oil (I used canola)

2 large eggs

1 t pumpkin-pie spice*

1 c sugar

1/2 t baking soda

1/2 t salt

1 1/2 c flour
1 t baking powder
cinnamon sugar for topping (or 1 t cinnamon + 1 T sugar)


*you can make this at home with 1/2t cinnamon, 1/4 t ginger + 1/8 each nutmeg and cloves  - 'Thank you' to my DF Karen for this wonderful tip!

Directions:

1. Preheat the oven to 350 degrees.  Grease or line muffin pan.

2.  Whisk together pumpkin, oil, eggs, spice, sugar, baking soda and salt in a large bowl (or the bowl of your standing mixer).  

3.  Combine the flour and baking powder.  Incorporate into the wet ingredients.  Divide the batter among the muffin cups (about 3/4 full). Sprinkle with cinnamon sugar.

4.  Bake about 25-30 minutes (use wooden toothpicks to determine doneness). 

5.  Cool in the pan for about 5 minutes and then on a rack until room temperature.  

christmas granola

Christmas Granola

The Christmas Trees of my childhood were adorned with silver garland, blinking lights and numerous tokens to my mother's success.  As a school teacher for more than 30 years, she was was the recipient of a 'hundred million' ornaments.  Boxes of mini-blackboards imprinted '#1 Teacher' and smiling worms peeking out of apples...

The gift giving repertoire for teachers has expanded in our time, but my memories remain vivid and inspire me to carve out an afternoon or evening each December for a gift making project - something consumable for our wonderful teachers. When the kids chip in, it connects us to gratitude in a way I think my mother would appreciate!

Granola is a great thing to make with kids ( I like involving them in prep and packaging) and it's easy to personalize with your favorite nuts and fruits.  Our granola formula is the beginning of a great tasting, good for you gift that makes the whole house smell wonderful! Merry Christmas!


Christmas Granola
another formula from our kitchen

Ingredients:

Base:
8 c oats (Bob's Red Mill, 32 oz bag)
2 c shredded or flaked coconut
(Bob's again)
3 c nuts, chopped
(we use almonds and pecans - add your favorites)
1 c seeds (use your favorite - pumpkin, sesame, flax, sunflower,etc.)

'Glue':

1 stick, unsalted butter
1/3 c brown sugar (we use dark)
1/3 c sweetener (honey, maple syrup, agave, etc.)
1/4 c oil (we use canola)
1 t kosher salt

Finale:
3 c dried fruit, diced
(mix it up - apricots, blueberries, cherries, craisins, dates, figs or raisins)
Mason Jars, small bags or other airtight containers
stamps, stickers, pens - kids love to design family lables






Directions:

1. Preheat the oven to 350 degrees.  Chop the nuts while you wait for the oven to preheat.  Toss the base ingredients together.

2. In a saucepan over medium heat, melt the glue ingredients until combined.  Pour over base and toss again.  Spread out in two large rimmed baking sheets.

2.  Bake for 30 minutes, rotating after 15 minutes or so.  I don't recommend tossing the oat mixture when you rotate. I like it to bake together in yummy clumps. Chop your dried fruits while you wait.

3.  Remove and let cool.  Toss with dried fruit and package in airtight containers for gifting.  We use mason jars - bags sealed would also work.

Our tag-making station

tropical smoothie

sweet tropical flavors disappear quickly!

This morning we were all a little sluggish after celebrating Ryan's Winter Concert.  It was a lovely evening with impressive efforts made by the young musicians at the middle school.  Perhaps most impressive was how attentive a listener Ethan was!

Anyway - breakfast needed to be a simple affair hence our reliable smoothie formula (see super simple smoothies post) - this time with a tropical twist.  I rely on these so often, especially in the winter months when I am reaching for ways to pump up the vitamin quotient in our foods.  I put 1 T flaked Chia Seeds (Mila) into mine for extra energy.  Get those blenders out!

Tropical Smoothie

Ingredients:
1 overripe banana, sliced
1/2 c frozen pineapple, papaya (I used a Dole blend)
1/2 vanilla yogurt
1 c orange juice
1 T local honey

Cougar (our Maine Coon Cat)
investigates

Directions:
Blend till smooth.  My kids love theirs with a bendy straw.  Happy Sipping!

product parade: bola granola

breakfast today and most weekdays

My weekday breakfast routine is rather predictable - Bola granola with yogurt or milk, and coffee or tea.  Our mornings are a busy time - eating breakfast with the boys, feeding the pets, planning the day, etc.  I like a quick bowl of granola because it is easy to assemble and keeps me going until my late-morning snack. Sometimes in the winter months, I'll dedicate a morning to making my own granola and love to make gifts of it around the holidays.  But most often, I keep a bag or two of Bola on hand for breakfast. 

Thanks to Liz at The Wooden Crate for introducing us to this 'local' gem!

claire's banana bread

golden, gorgeous, smells amazing!

We came home from NH to a bowl of over-ripe bananas; a perfect excuse to brag about my friend, Claire, and her amazing blog, cookwithclaire.org. I have been cooking since college, improving with the passage of time and brave friends but it wasn't until Claire started her blog, that I truly attempted baking.  Before that it was drop cookies, the occasional brownie and sugar cookies at Christmas.  But two years ago this January, Claire began her blog and we dove in with her Heirloom Cake.  Success! And my kids have been requesting her recipes ever since.

This is Claire's recipe for banana bread - her grandmother's - and a favorite here at Chez Stump.  Be sure to check out her blog - her food pictures are wonderfully helpful.  Baking this today made our house smell so yummy!

notice my ipad ... logged on to Claire's blog!

Claire's Banana Bread

adapted from cookwithclaire.org

Ingredients:

⅓ c unsalted butter, softened

¾ c light brown sugar (substituted because we were out of dark)

2  eggs

2 bananas, mashed 

1/2 t vanilla (flavor to make up for light brown sugar) 

½ c half & half (substituted because we were out of whole milk)
1 ½ c all-purpose flour 
1 t salt1 t baking soda

Directions:


Tip: I take the butter and eggs out early in the day so that they are at room temperature when I am ready to begin.  If I forget this step - I simply soften the butter with approximately 2 10-second spurts in the microwave. Then I put the butter in the bowl of my KitchenAid Mixer and use the wrapper to butter the loaf pan.  

my batter is a bit lighter today:
 due to the light brown sugar

1. Preheat oven to 350 degrees. If you haven't already, butter a loaf pan. 


2. Cream butter and brown sugar until smooth. Add eggs and bananas, (and vanilla, if using) and mix until blended. 


3. In a small bowl, with a fork, wisk flour, salt and soda together. Add flour mixture and milk to the banana mixture in a couple of batches, ending with milk. Mix until blended.  Bake for about an hour until a toothpick inserted in center comes out clean.


Great heated - try serving with vanilla ice cream & chocolate sauce!

super simple smoothies

When weekday mornings get busy, I often rely on smoothies to get nutritional and high-energy foods into my kids.  (Cereal and toast can't fill them up on their own!) I have a standard recipe that I taylor to the fresh and frozen fruit I have on hand.  Once you make these a few times, you'll grow confident enough to eye-ball the measurements. Both Jamie Oliver's Food Revolution and Mad Hungry's Smoothie recipes inspired us.  I'll share with you our smoothie formula and then the family favorite. 

Formula for Smoothies in Seconds:

1 serving of fresh fruit

1/2 c frozen fruit

1/2 c yogurt

1 c juice

1 T natural sweetener (optional)

1/2 c oats (optional)

Directions:

1. Slice or dice your fresh fruit.  

2. Place in the blender with frozen fruit, yogurt and juice. Add oats for an extra energy boost.

3. Whir until smooth.  Taste and if you prefer, sweeten with honey, agave or maple syrup . 

Family Fave ~ Banana-Mango Smoothie

1 ripe banana, sliced

1/2 (heaping!) c frozen mango chunks

1/2 'Banilla' yogurt (from Stoneyfield)

1 c orange juice

1 T maple syrup

Sweet, smooth and sunny!

Great for cold, dark, New England mornings in the winter!