photographer | slp | language & literacy | love good design, engaging books, reggio emilia, documenting | @averyandaugustine on instagram

founder of littlelitbookseries.com | @littlelitbookseries on instagram

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Entries in savory food (16)

Friday
Jul162010

parchment paper liners

If you're out of muffin or cupcake liners, use parchment paper to give a rustic look to your baked goods.  Read about it at Real Simple's Old Uses for New Things.

Image: Real Simple

Thursday
Jul152010

mini frittatas

 

Mini Frittatas with Basil and Ricotta

6 large eggs

½ cup whole milk

½ cup fresh ricotta cheese

¼ cup finely grated Parmesan cheese

Coarse salt and freshly ground pepper

¼ cup chopped fresh basil

1 tablespoon extra-virgin olive oil

Garnish:  fresh basil

Preheat oven to 400 degrees.  Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper.  Stir in cooked pasta and chopped basil.  Spray mini muffin tins with non-stick spray or grease with butter.  Pour egg mixture into mini muffin tins and bake until eggs are completely set, 10 to 12 minutes.  Garnish with basil.

(By the way, we omitted the 3 cups cooked and drained penne rigate pasta which were originally in the recipe.  However, one day we plan to make the frittatas with the pasta.)

Recipe courtesy of Martha Stewart Living via Sunday Suppers

You can eat the mini frittatas by themselves, with a salad or in a hot-pressed sandwich with cheese and/or ham.  We had them with fresh mozzarella on sourdough (on the panini grill, of course).

Avery wasn’t too keen on the frittatas, which meant more for us.  Hopefully she'll try them again one day!

Monday
Jul122010

fig and goat cheese sandwiches

We love seeing all the fresh stone fruit and figs available in the markets right now, yet another reason to celebrate summer!  We bought some figs a few days ago and decided to make a couple of quick sandwiches for lunch.

Makes 2 sandwiches.

1/8 - 1/4 lb. of goat cheese (our favorite is Capricho de Cabra)

1 teaspoon of lemon rind

2 figs

4 slices of bread (we used Boudin sourdough)

maple syrup or honey for drizzling

Toast the bread and spread goat cheese on (as much as you like).  Sprinkle lemon rind and drizzle maple syrup or honey on the goat cheese.  Slice the figs and place them on top of the goat cheese.  Top with another bread slice and enjoy!

Adapted from a Cooking Light recipe, June 2004.

 

Tuesday
Jun292010

it's time for dinner

I'm looking forward to Time For Dinner, by former Cookie magazine editors Pilar Guzmán, Jenny Rosenstrach and Alanna Stang.  It will be published in September and will feature a whole chapter of "So You Have A…” reminiscent of the popular column in Cookie!  More about that here.  While you're waiting to get your hands on Time For Dinner, you can peruse Jenny Rosenstrach's blog, Dinner and A Love Story.  Her blog definitely had me at the title! ;)

Wednesday
Jun162010

time for a picnic

Picnics are one of the best parts about summer!  If you're out of ideas for a dish to bring to your next summer picnic, take a look at Mark Bittman's post on 101 20-Minute Dishes for Inspired Picnics from a couple of years back.  You're bound to find something that inspires you!

Also, check out this amazing popsicle picnic at Design*Sponge.  Beautiful and simple ideas and stunning photography.  Wow!!!

Image: Design*Sponge